Better than Zuppa Toscana recipe

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Ingredients

½ pound bacon
1 pound mild pork sausage
1 onion, finely diced
1 tablespoon minced garlic
6 cups chicken broth
6 large red potatoes, sliced
1 teaspoon red pepper flakes
4 cups chopped fresh kale
1 cup sour cream
½ cup grated Parmesan cheese, plus extra for garnishing

Nutrition Info

507.5 calories
carbohydrate: 51.9 g
cholesterol: 63.4 mg
fat: 24.6 g
fiber: 5.7 g
protein: 21.3 g
saturatedFat: 10.3 g
servingSize: -
sodium: 1563.5 mg
sugar: 4.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels.

  2. Heat a large skillet over medium-high heat. Cook and stir pork sausage, onion, and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes, drain and discard grease.

  3. Crumble bacon into a large soup pot, add sausage mixture, chicken broth, potatoes, and red pepper flakes. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until the potatoes are soft, 15 to 20 minutes.

  4. Stir kale, sour cream, and Parmesan cheese into the soup, cook until the kale wilts, about 5 minutes. Garnish with extra Parmesan cheese if desired.

Recipe Yield

8 servings

Recipe Note

After many attempts and revisions I think my version of this hearty soup is much better and lower in fat than the restaurant dish that inspired it. Enjoy! For a healthier option, use turkey sausage and low-fat sour cream.

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