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Hearty Tuscan Soup (Zuppa Toscana)
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Description
This is my hearty version of an Italian restaurant chain’s popular “Zuppa Toscana”.
Ingredients
- 1 Tablespoon Olive Oil
- 1 pound Sweet Italian Sausage Without Casing
- 1 whole Yellow Onion, Diced
- 2 pounds Russet Potatoes, Peeled And Cut Into 1/4-inch Dice
- 2 whole Large Carrots, Peeled And Minced
- ¼ cups Chopped, Cooked Bacon
- 5 cups Low Sodium Chicken Broth
- 3 cups Chopped Kale (no Stems)
- 1 cup Heavy Cream
- Salt And Pepper, to taste
- 3 Tablespoons Chopped Fresh Parsley
Preparation
In a large pan, heat oil and brown sausage until cooked through, breaking up large clumps as you go; remove from pan and reserve.
In same pan, saute onions in rendered sausage fat until translucent. Add potatoes, carrots, bacon, and chicken broth; simmer over medium heat for 20–30 minutes, or until carrots and potatoes are tender. Add chopped kale; simmer for another 10 minutes.
Stir in heavy cream and adjust salt and pepper if needed. Stir in chopped parsley just before serving.
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Rae Ann Angel on 7.17.2016
Thanks! I use this recipe all the time,but I leave out the bacon and use canned milk instead of cream to make it WW friendly!