History (Wikipedia)
Zuppa Toscana Soup is a broad based term, literally meaning "Tuscan soup". Classic zuppa toscana normally is a soup made from kale, zucchini, cannellini beans, potatoes, celery, carrots, onion, tomato pulp, extra virgin olive oil, salt, powdered chili, toasted Tuscan bread, and rigatino (an Italian bacon).
A North American version, popularized by Olive Garden and made with Italian sausage, crushed red peppers, diced white onion, bacon, garlic puree, chicken bouillon, heavy cream, potatoes, and kale is richer and more caloric than the original.
Course: Soup
Cuisine: Italian
Prep Time: 27 hours
Cook Time: 15 min
Total Time: 27 hours 15 minutes
Author: My Momma Madeline Maxwell Carrington
Ingredients:
16 oz spicy Italian sausage
8 oz mild Italian Sausage
12 slices of bacon
1 large onion diced
4 cloves of garlic minced
28 oz low-sodium chicken broth
4 cups water
5 medium red potatoes thinly sliced (1/2 inch)
1 tsp crushed red pepper flakes optional
Salt and pepper optional
6 cups chopped kale
2 cup heavy whipping cream
2 cups Parmesan cheese
Instructions:
1. Brown sausage in a large pot or dutch oven
2. Remove sausage with a slotted spoon and set aside
3. Cut bacon into small pieces
4. Add bacon to pot and cook until crispy
5. Stir in chopped onion. Cook for 5 to 6 minutes or until onion is translucent
6. Stir in minced garlic and cook for 1 minute, stirring frequently
7. Add chicken broth and water to the pot. Add crushed red pepper flakes, salt, and pepper if desired
8. Add thinly sliced potatoes (I use a mandolin) and the cooked sausage to the pot and bring to a simmer over medium heat
9. Continue cooking until potatoes are tender, about 8 minutes
10. Add the kale to the soup, and simmer for an additional 8 to 12 minutes, stirring occasionally
11. Stir in the heavy cream and let heat through
12. Serve soup into bowls and top with Parmesan cheese