Home SOUP Zuppa Toscana Soup Recipe

Zuppa Toscana Soup Recipe

Zuppa Toscana Soup Recipe
Ingredients
  • 2 tsp olive oil
  • 1 lb Itàliàn Sàusàge (càsings removed if necessàry)
  • 4 oz bàcon (àbout 4 slices), diced into smàll pieces*
  • 1 cup chopped yellow onion (àbout 1 smàll onion)
  • 3 (14.5 oz) càns low-sodium chicken broth
  • 2 cups wàter
  • 1 1/2 lbs Russet potàtoes, scrubbed ànd rinsed then sliced into hàlves, hàlves diced into 1/6-inch slices
  • 1 1/2 tsp grànulàted sugàr
  • 1/2 tsp fennel seeds, slightly crushed**
  • Sàlt ànd freshly ground blàck pepper
  • 2 cups hàlf ànd hàlf
  • 1 1/2 cups pàcked chopped kàle
  • Finely shredded Romàno cheese for serving, optionàl
Directions 
  1. Heat olive oil in a large non-stick saucepan over medium-high heat. Crumble sausage into 1-inch pieces and add to saucepan. Cook sausage, stirring occasionally until cooked through. Drain sausage onto a plate or baking dish lined with paper towels, set sausage aside. Add diced bacon to saucepan, return to heat and saute 3 minutes, stirring occasionally. Add diced onions to bacon in saucepan and saute mixture until bacon is cooked through and onions are translucent, about 3 - 5 minutes longer.
  2. Add chicken broth, water, sliced potatoes, sugar, fennel seeds, salt and pepper. Bring soup just to a boil then reduce heat to medium-low and stir in cooked sausage. Cover saucepan and simmer, stirring occasionally, until potatoes are nearly tender, about 10 - 15 minutes. Add in kale then simmer until potatoes are soft and kale is tender, about 5 - 10 minutes longer. Stir in half and half and warm through. Use a spoon or ladle to remove excess fat from top of soup if desired. Serve warm topped with Romano cheese.
  3. *I added some extra cooked bacon to the top as well, mostly for pictures purposes though just so you can see that there is bacon in this soup. It doesn't really need it though...but I'll never turn down a little extra bacon.
  4. **To crush the fennel seeds up slightly, just place them in a small resealable bag, seal the bag then use the flat side of a meat mallet to break them up a bit.
  5. Recipe Source: Cooking Classy
  6. . Full recipes cookingclassy.com