Zuppa Toscana
An Italian-American take on the Olive Garden classic. Zuppa Toscana is a classic American dish with an Italian background, filled with sausage, tuscan kale, and beans!
Servings: 6 servings
Calories: 709kcal
Cost: $15
Equipment
- 1 Large Dutch Oven
Ingredients
- 1.25 lbs sweet Italian sausage
- 3 carrots, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1.5 lbs baby dutch yellow potatoes
- 3 cups tuscan kale, chopped about 1 head
- 8 cups chicken stock
- 1 cup water
- 1 14 oz can cannellini beans, rinsed
- ⅔ cup heavy cream
- 2 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- 3 tablespoon olive oil
Instructions
- Remove the sausage from its casing. Bring a large Dutch oven to medium-high heat. Add 2 tablespoon of olive oil to the pot. Place the sausage in and sear undisturbed for 3 minutes. Then use a wooden spoon to break apart the sausage and stir occasionally until browned, about 5 minutes. Remove the sausage and set it aside.
- Lower the heat to medium-low and add 1 more tablespoon of olive oil. Add the onions and sauté for 5 minutes. Then add the carrots. Stir until the onions are translucent and the carrots are softened. Season with 1 teaspoon salt, 1 teaspoon pepper, dried parsley, dried basil, dried rosemary, dried thyme, and dried oregano. Add garlic and sauté for 1 more minute.
- Add the stock and raise the heat to high. Bring the soup to a boil. Stir well, then add the potatoes and lower the heat to medium. Simmer for 15 minutes.
- Add in the sausage and the beans and simmer for 10 more minutes, or until the potatoes are fork-tender.
- Add the kale on top and cover. The kale will wilt in about 3 minutes, then stir the kale into the soup.
- Turn off the heat and stir in the heavy cream. Serve hot!
Video
Notes
- Sear the sausage to let the sausage develop a crust, but also to build a fond on the bottom of the pot. The fond will flavor the soup with a savory flavor throughout the soup.
- Add the carrots after the onions are softened so that they hold their texture in the soup.
- Test your potatoes with a fork to make sure they are ready before you add the kale.
- Add the heavy cream off the heat so that it doesn't curdle.
Nutrition
Calories: 709kcal | Carbohydrates: 38g | Protein: 26g | Fat: 50g | Saturated Fat: 19g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 23g | Cholesterol: 111mg | Sodium: 2355mg | Potassium: 1253mg | Fiber: 4g | Sugar: 9g | Vitamin A: 6557IU | Vitamin C: 39mg | Calcium: 113mg | Iron: 4mg
