Zuppa Toscana

Name: Zuppa Toscana
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: European, Italian, Mediterranean
Ingredients: 2 slices bacon, roughly chopped; 1 cup minced yellow onion (about ½ medium onion); 4 garlic cloves, minced.; ½ teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 1 pound hot Italian pork sausage (if you buy it in links, remove from the casings); 2 tablespoons arrowroot flour; 4 cups (32 ounces) low-sodium chicken broth; 1 teaspoon Italian seasoning; 4 cups chopped deribbed lacinato kale (about 1 bunch).; 2 cups peeled and cubed (1/2-inch) russet potatoes (about 1 large potato); 1 cup dairy-free creamer (sub heavy cream if not dairy-free); 1 tablespoon nutritional yeast (sub ½ cup grated Parmesan cheese if not dairy-free); 2 tablespoons freshly squeezed lemon juice (about 1 lemon); 2 tablespoons chopped fresh parsley, optional for garnish

5 steps

Prep:10minCook:30min

Here is a popular recipe from my blog that was inspired by another childhood favorite of mine: Olive Garden's Zuppa Toscana. The endless breadsticks unfortunately do not come with it but I promise you will be comforted by the delicious and nostalgic flavor of this soup. If you are not familiar with it, it is one you will not want to skip! It has a rich, creamy broth, without any dairy. The chunky potato and spicy Italian sausage are full of flavor and will leave those who usually do not see soup as a meal nourished and satisfied.

Updated at: Thu, 17 Aug 2023 01:08:38 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories833 kcal (42%)

Total Fat34.8 g (50%)

Carbs88.2 g (34%)

Sugars5.5 g (6%)

Protein26.4 g (53%)

Sodium1084.1 mg (54%)

Fiber4.7 g (17%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 slicesbacon

roughly chopped

1 cupyellow onion

minced

4garlic cloves

minced

½ teaspoonkosher salt

½ teaspoonblack pepper

freshly ground

1 poundhot Italian pork sausage

if you buy it in links, remove from the casings

2 tablespoonsarrowroot flour

4 cupslow-sodium chicken broth

1 teaspoonitalian seasoning

4 cupslacinato kale

chopped, deribbed

2 cupsrusset potatoes

peeled and cubed, 1/2-inch

1 cupdairy-free creamer

sub heavy cream if not dairy-free

1 tablespoonnutritional yeast

sub 1/2 cup grated Parmesan cheese if not dairy-free

2 tablespoonslemon juice

freshly squeezed

2 tablespoonsfresh parsley

chopped, optional for garnish

Instructions

Step 1

HEAT a large pot or Dutch oven over medium heat. Add the bacon and cook, stirring occasionally, until just crispy, 4 to 6 minutes. Using a slotted spoon, transfer the cooked bacon to a plate lined with paper towels and set aside, reserving the bacon fat in the pot.

Paper Towel

Slotted Spoon

Dutch Oven

Pot

bacon2 slices

Step 2

ADD the onion, garlic, salt, pepper, and sausage to the pot and cook, breaking up the meat with a wooden spoon, until cooked through and no longer pink, 4 to 5 minutes.

Wooden Spoon

black pepper½ teaspoon

kosher salt½ teaspoon

hot Italian pork sausage1 pound

yellow onion1 cup

garlic cloves4

Step 3

ADD the arrowroot flour and stir until well incorporated into the meat mixture. While stirring, slowly pour in the chicken broth. Bring the soup to a boil, reduce the heat to a simmer, and add the Italian seasoning, kale, and potatoes. Cover and cook until the potatoes are tender, 10 to 15 minutes.