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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (735g) Recipe makes 8 servings |
||
| Calories 469 | ||
| Calories from Fat 235 | (50%) | |
| Amount Per Serving | %DV | |
| Total Fat 26.2g | 40% | |
| Saturated Fat 8.9g | 44% | |
| Monounsaturated Fat 12.1g | ||
| Polyunsaturated Fat 3.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 45mg | 15% | |
| Sodium 1427mg | 59% | |
| Potassium 1168mg | 33% | |
| Total Carbohydrate 38.8g | 12% | |
| Dietary Fiber 4.6g | 18% | |
| Sugars 3.3g | ||
| Protein 19.7g | 39% | |
Tuscan Potato Soup (Zuppa Toscana)
SERVES 8
Ingredients
-
3 (14 ounce) cans chicken broth
- 9 cups water
- 3-5 pieces bacon
- 1 lb Italian sausage, loose-ground
- 4 large russet potatoes, skin-on and cut into bite sized chunks
- 1 large white onion, finely chopped
- 3 garlic cloves, crushed
- 2 tablespoons olive oil
- 2/3 cup half-and-half
- 1/2-1 1/2 teaspoon salt (to taste)
- 1/2-1 tablespoon black pepper (to taste)
- 1/2-1 teaspoon ground cayenne pepper
- 1/2 teaspoon mustard powder, ground
- 1/4-1/2 teaspoon fennel seed, ground (optional)
- 2 cups kale leaves, chopped (optional)
Directions
1
In a large stock pot combine the water, chicken broth, salt, and potatoes and set to a low boil.2
In a separate pan fry up the bacon until slightly crispy and set aside; save the bacon grease.3
In the same pan used to cook the bacon add the Italian sausage, onion, and olive oil and simmer on low until the sausage is browned and the consistency of hamburger.4
Chop the bacon into small shreds (use a specialty mincer or food processor to save time) and add to the cooked sausage, then add everything into the soup pot.5
Mix the garlic, powders, and half-and-half into the soup pot and simmer, covered, for 30 minutes.6
5 Minutes before serving mix in the chopped kale leaves.
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- Course > Main Dish
- Course > Soups
- Main Ingredient > Vegetables > Potatoes
- Main Ingredient > Vegetables > Onions
- Main Ingredient > Meat > Pork > Sausage
- Cuisine > European > Southern (Mediterranean) > Italian
- Cuisine > North American > United States > Midwestern
- Preparation > Time to Make > < 4 hours
- Preparation > Simple
- Preparation > Inexpensive
- Preparation > Presentation > Served Hot
- Occasion > Seasonal > Fall
- Occasion > Taste/Mood > Spicy
- Occasion > Taste/Mood > Comfort Food
- Occasion > Taste/Mood > Savory
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Reduced Carbs
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: MissMia
On Jun 11, 2009
I didn't have heavy cream and I wanted the soup to be lighter so I used 1/2 cup of sour cream after I removed the soup from the stove. I also used 2 49 oz cans chicken broth without additional water and I omitted the bacon. I also rinsed and drained the sausage without adding any extra grease to the soup. I was leary about adding mustard to the soup so I only added a couple dashes and I am amazed at how much flavor is in this soup. My roommate, who isn't looking for something light, really liked it. This is an absolute keeper.
From: Chef #1149744
On Jan 29, 2009
**THE BEST!!** The fennel seed makes the differance. My family loves it. Thanks so much.
From: truerecipeer
On Aug 20, 2008
I am a beginner cooker and rely on recipes for my daily dinners. I generally don't eat soup but this recipe is quite easy and absolutely DELICIOUS!!! It was like I was at Olive Garden. I will definitely include this in my recipe box... I love it; thanks for a great meal!
From: happynana
On Feb 29, 2008
Excellent. I did not use the saved bacon grease. I cooked the sausage mixture in the same pan as the bacon. I also drained off the grease from the sauce mixture.
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