Quick & Easy Zuppa Toscana Recipe

Zuppa Toscana is not only creamy and delicious, but a great way to eat your leafy greens. Lacinato or dino kale is the perfect choice for this dish. It has a milder flavor and its leaves are tender.

Can I Use Lean Ground Beef Instead Of Italian Sausage?

Zuppa Toscana is traditionally made with sausage, but you can use the protein of your choice. Use ground chicken or turkey if you want a leaner soup, lean ground beef, or ground pork if you don’t have Italian sausage.

How Can I Make Zuppa Toscana Dairy-Free?

You can make it dairy-free by using a non-dairy substitute for heavy cream like coconut milk, or plant-based cream.

What If I Don’t Like Kale?

If you don’t like kale or can’t easily find it, use baby spinach, chard, collard greens, or mustard greens instead.

Homemade Zuppa Toscana Recipe Tips:

1. Season the soup at the end, after it has simmered. If you season it before, it might be too salty after some water has evaporated.
2. Using Real Bacon Bits saves you time!
3. Don’t boil the soup after adding the heavy cream. A gentle simmer is recommended so the cream doesn’t separate.

Quick & Easy Zuppa Toscana Recipe

Zuppa Toscana is not only creamy and delicious, but a great way to eat your leafy greens.

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Course: Main Course

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 6 SERVINGS

Calories: 450kcal

Author: Kathy

Ingredients

• 1 lb ground turkey Italian sausage
• 1 cup white onion, chopped
• 2 garlic cloves, minced
• 1 ½ lb Yukon gold potatoes, peeled and cut into ½-inch cubes
• 4 cups chicken stock
• 1 cup water
• 2 bay leaves
• 1 tsp dry basil
• 3 cups Lacinato kale, chopped (the dark green kale)
• ¾ cup heavy cream
• 1 tsp salt, or to taste
• Freshly ground black pepper to taste
• 6 tbsp cooked and crumbled bacon (or real bacon bits)

Instructions

• Brown the sausage with the onions and garlic in a large Dutch oven or heavy-bottomed pot, over medium-high heat until fully cooked.
• Add the cubed potatoes, chicken stock, water, bay leaves, and basil. Bring to a boil, reduce the heat, and simmer for 10 mins.
• Pour in the heavy cream and add the kale. Simmer gently for 5 more minutes and season with salt and pepper. Serve with crumbled crispy bacon on top.

Nutrition

Calories: 450kcal | Carbohydrates: 39g | Protein: 32g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 3.5g | Cholesterol: 44mg | Sodium: 523mg | Potassium: 962mg | Fiber: 3.5g | Sugar: 2g | Vitamin A: 0.2IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 18mg