Description
Hearty Zuppa Toscana soup brings Italian countryside comfort to your kitchen, blending spicy sausage, creamy potatoes, and robust kale. Rich flavors and rustic ingredients invite you to savor a bowl of pure, satisfying warmth.
Ingredients
Scale
Proteins and Meats:
- 1 lb spicy Italian sausage, bulk or ground
- 6 slices bacon, uncooked
- 4 cups fresh spinach or kale, chopped
Main Vegetables and Beans:
- 1 onion, chopped
- 3 carrots, chopped (about 1 1/2 cups)
- 3 celery stalks, chopped (about 1 1/2 cups)
- 1 1/2 lbs (3 medium) russet potatoes, chopped into bite-sized cubes
- 1 (15 oz) can cannellini beans, rinsed and drained
- 1 (15 oz) can sweet corn, rinsed and drained
- 1 (15 oz) can creamed corn
- 46 cloves garlic, minced
Liquids, Spices, and Seasonings:
- 4 cups low-sodium chicken broth
- 3 cups milk
- 23 cups half and half
- 1/3 cup flour
- 3 tablespoons cornstarch
- 1 tablespoon Dijon mustard
- 2 bay leaves
- 1 tablespoon chicken bouillon
- 1 teaspoon dried parsley
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional, for heat)
- 1 teaspoon salt, or to taste
Garn
Instructions
- Render bacon in a large Dutch oven over medium heat until golden and crisp, then transfer to a paper towel-lined plate while reserving the rendered fat.
- Sauté diced onions, carrots, and celery in the reserved bacon fat until they become translucent and fragrant.
- Introduce ground sausage and minced garlic, breaking the meat into crumbly bits and cooking until thoroughly browned.
- Dust the meat and vegetable mixture with flour, stirring continuously to eliminate any raw flour taste and create a light roux.
- Pour in chicken broth, then add cubed potatoes, cannellini beans, creamed corn, and sweet corn to the pot.
- Whisk cornstarch with milk until completely smooth, then incorporate into the soup mixture.
- Season the soup with Dijon mustard, bay leaves, chicken bouillon, and desired herbs and spices.
- Bring the liquid to a vigorous boil, then reduce heat and allow the soup to simmer gently, covering the pot.
- Simmer until potatoes reach a tender consistency, stirring periodically to prevent sticking.
- Enrich the soup with half and half, adjusting the liquid volume as needed for desired consistency.
- Fold in fresh spinach or kale, allowing the greens to wilt into the hot liquid.
- Crumble the reserved bacon and sprinkle over the soup just before serving for added texture and flavor.
Notes
- Use thick-cut bacon for maximum flavor and crispy texture that adds depth to the soup’s base.
- Opt for Italian sausage with a bit of heat to enhance the overall taste profile and give the soup a spicy kick.
- Remove sausage casings before cooking to ensure better meat integration and smoother texture throughout the soup.
- Dice vegetables uniformly to promote even cooking and consistent bite in every spoonful.
- Avoid overcooking potatoes by checking tenderness periodically to maintain their structural integrity and prevent mushy consistency.
- Swap half and half with whole milk or cream for dietary adjustments without compromising rich, creamy texture.
- Consider using gluten-free flour or cornstarch as a thickening agent for those with gluten sensitivities.
- Add leafy greens like kale or spinach at the very end to preserve their vibrant color and nutritional value.
- Experiment with different herbs like thyme or rosemary to customize the soup’s flavor profile.
- Store leftovers in an airtight container, knowing the soup might thicken when refrigerated and may require additional broth when reheating.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner, Lunch
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 12
- Calories: 350
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 60 mg