Zuppa Toscana is a kale, zucchini, bean, potato, and tomato soup. Zuppa Toscana was traditionally made with seasonal vegetables and beans. Leftovers were made into ribollita (aka Italian bread soup).
What Is Zuppa Toscana?
Brown Italian sausage in a large stockpot over medium heat for 4-6 minutes. While cooking, crumble the sausage. When the sausage is brown, drain it on a towel-lined plate. Leave 1 tablespoon fat in stockpot.
How to Make Zuppa Toscana
Step 1: Brown sausage
Finely chop the onion and sauté it in the reserved fat for 5-7 minutes. Bring back the sausage.
How to Make Zuppa Toscana
Step 1: Brown sausage
Add chicken bouillon, garlic powder, pepper, red potatoes, and kale. Mix.
How to Make Zuppa Toscana
Step 2: Add potatoes and kale
Slowly add milk and heavy cream, then boil. Reduce heat and simmer covered for 10-15 minutes, or until potatoes are tender.
How to Make Zuppa Toscana
3: Add milk and cream
1/2 pound ground mild Italian pork sausage
1 medium onion, finely chopped
2 teaspoons chicken bouillon granules
1/2 teaspoon garlic powder
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1/2 teaspoon pepper
2 medium red potatoes, cut into 1/2-inch cubes
2 cups sliced fresh kale
3 cups 2% milk
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1 cup heavy whipping cream
1 tablespoon cornstarch
1/4 cup cold water
Crumbled cooked bacon
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