Zuppa Toscana Copycat
Created by Linky on April 13, 2022
- Servings: 6
- Prep Time: 20m
- Cook Time: 30m
- Recipe #38485
Ingredients
- 4 ounces bacon
- 1 small yellow onion (about 1/2 cup), chopped
- 2 large cloves garlic, minced or grated
- 1 pound spicy Italian sausage, removed from casing (pork or turkey sausage works)
- 1 tablespoon olive oil
- 1/4 teaspoon red pepper flakes, or to taste
- 1 1/2 pounds russet potatoes (about 3 medium)
- 32 ounces low-sodium chicken broth (or equivalent chicken bouillon + water)
- 3 cups water, in addition to chicken broth/bouillon
- 8 ounces curly kale (about 1 bunch)
- 1/2 cup heavy cream or 1/2 and1/2
- 1 tablespoon white wine vinegar
- 1/2 teaspoon salt - start with less and add to taste
- Freshly ground black pepper, to taste
How to Make
-
Step 1: In a large pot, fry bacon until crisp, remove. Wipe or drain out bacon grease. (Or use a skillet)
-
Step 2: Add olive oil to pot, cook onion and red pepper flakes on medium until onion softens. Add garlic and cook another minute.
-
Step 3: Add sausage, breaking up with wooden spoon, until no more pink is showing and meat is cooked through.
-
Step 4: While meat cooks, slice potatoes about 1/8 inch thick.
-
Step 5: Add broth and water to pot (total about 7 cups) and potatoes. Bring to boil, then reduce heat and simmer for 6 minutes.
-
Step 6: Strip stems off of kale and tear leaves into pieces. Add to soup and cook until wilted - about 2 minutes.
-
Step 7: Add cream, vinegar, salt and a few grinds of pepper.
-
Step 8: Serve topped with crumbled bacon.
Nutritional Facts
- Serving Size: 1 (545.4 g)
- Calories 384.6
- Total Fat - 26.9 g
- Saturated Fat - 7.2 g
- Cholesterol - 39 mg
- Sodium - 2949.9 mg
- Total Carbohydrate - 25.8 g
- Dietary Fiber - 5.1 g
- Sugars - 2.4 g
- Protein - 11.8 g
- Calcium - 58.1 mg
- Iron - 1.9 mg
- Vitamin C - 11.3 mg
- Thiamin - 0.2 mg