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Zuppa Toscana Recipe

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My oldest daughter is a senior in high school this year, and we have been doing college visits almost every week this fall. Two weeks ago we stopped at The Olive Garden to eat after a college visit and I had Zuppa Toscana soup and loved it.  I can’t believe I’ve never had this soup before.  So last week I found a recipe and made it for dinner.  Everyone loved it, and my son even had the leftovers for lunch the next day, and my kids never eat leftovers for lunch.  This is the only recipe I’ve ever tried with my family with kale in it that they haven’t complained about.

 

Yield: 4

Zuppa Toscana Recipe

Zuppa Toscana Recipe

Classic Italian Sausage soup.

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • 3 Hot Italian Sausage links
  • 3 potatoes, peeled and diced
  • 1/2 cup chopped onion
  • 2 slices bacon
  • 1 clove garlic, minced
  • 1/2 bunch kale, chopped
  • 2 teaspoon chicken bouillion powder
  • 1 quart water
  • 1/3 cup heavy cream

Instructions

  1. Fry the bacon in soup pan until crispy. Remove, crumble and set aside.
  2. Saute the sausage in the same pan until no longer pink. Remove the sausage, set aside and drain almost all the fat from the pan.
  3. Cook onion in the pan for 5 minutes. Add garlic and cook one more minute. Add chicken boullion, water and potatoes. Cook for 15 minutes.
  4. Add bacon, sausage, kale and cream and simmer for 5 minutes.

Notes

Nutrition facts are estimates.

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Nutrition Information:

Yield:

4

Amount Per Serving: Calories: 514Saturated Fat: 15gCholesterol: 98mgSodium: 729mgCarbohydrates: 24gFiber: 4gProtein: 18g

 

 

By on October 5th, 2010

3 thoughts on “Zuppa Toscana Recipe”

  1. we make a kale kielbasa from allrecipes.com, too! it is one of my favorites. kale is super easy to grow and you can get it from the garden about july-the frost takes it. we just cut a huge basket last night and i have several things i'll be making with it!

    Reply

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