Zuppa Toscana
Creamy zuppa toscana with mild Italian sausage, crispy bacon, kale, and quartered radishes in place of potatoes, simmered in chicken broth with heavy cream, Parmesan, garlic, and sage. It cooks in one pot in about an hour and makes 8 servings.
Servings: 8 servings
Calories: 334kcal
Ingredients
- 6 slices bacon roughly chopped
- 1 pound ground mild Italian sausage
- 1 tablespoon 14g butter
- 2 teaspoons 10g minced garlic
- ½ teaspoon ground sage
- ¼ teaspoon black pepper
- 2 ¾ cup chicken broth
- ¾ cup 180mL heavy whipping cream
- ¼ cup 28g shredded Parmesan cheese
- 1 pound radishes quartered
- 2 ounces de-stemmed kale roughly chopped (~1 cup)
Instructions
- In a large pot over medium heat, cook chopped bacon until crisp, about 6 to 8 minutes. Transfer bacon to a paper towel-lined plate. Carefully spoon out and discard excess bacon grease, but do not wash the pot.
- In same pot over medium-high heat, cook ground sausage until browned and no longer pink, about 6 to 8 minutes, breaking the meat apart while cooking. Transfer browned sausage to a paper towel-lined plate. Spoon out and discard excess grease, but do not wash the pot.
- In same pot over medium heat, melt butter. Add garlic, ground sage, and black pepper and sauté until fragrant, about 1 minute. Increase stovetop heat to medium-high and add in chicken broth, heavy cream, and shredded Parmesan. Bring mixture to a simmer, add quartered radishes, and decrease stovetop heat to medium-low. Simmer until radishes are fork-tender, about 15-20 minutes.
- Stir in browned sausage and chopped kale and continue to simmer until kale wilts, about 5-10 minutes.
- Serve soup in bowls and garnish with crisped bacon crumbles.
Notes
Refrigerator Storage: Store the prepared soup in the fridge in an airtight container for up to 3-5 days.
Nutrition
Calories: 334kcal | Carbohydrates: 3.9g | Protein: 12g | Fat: 31g | Saturated Fat: 13.7g | Sodium: 904.5mg | Fiber: 1.1g | Sugar: 2g