How to Make Zuppa Toscana – Recipe
Zuppa Toscana – Easy and quick spicy potato and salami soup recipe. This Zuppa Toscana is a comforting, hearty, spicy and flavorful soup, ideal for chilly days. Packed with delicious flavor, this dish features a delicious combination of mild or spicy Italian sausage, tender potatoes, crispy bacon and vibrant kale, all in a rich and creamy broth. greasy.
Recipe
1 tablespoon olive oil
1 pound of light salami casings removed
4 oz (125 g) diced bacon
1 large onion chopped
6 minced garlic cloves
1/2 cup dry white wine optional
1 1/2 quarts (1.5 quarts) low-sodium chicken broth
5 russet potatoes, peeled, washed, and cut into 1/4-inch slices*
1 cube of pureed beef broth
1/2 teaspoon salt
1/4 teaspoon cracked black pepper
1 teaspoon ground cumin
Optional 1 teaspoon red chili pepper – adjust to your taste
1 1/2 cups half-and-half or heavy/thick cream
3 cups chopped kale with tough stems removed (replace with baby spinach leaves or Swiss chard)
Shred fresh parmesan cheese to serve
1 tablespoon cornstarch (optional – for thicker soup)
INSTRUCT
Fry the sausages in a heavy-based pot or Dutch oven over medium-high heat while breaking up the meat with the tip of a wooden spoon. When golden and cooked through (about 10 minutes), drain off all the oil, leaving about 1 teaspoon of drippings in the pot. Transfer sausage meat to a plate.
Cook bacon in same pot/Dutch oven over medium heat until crisp (about 10 minutes). Rinse thoroughly, leaving about 2 tablespoons of water in the pot. Transfer the cooked bacon to a plate with the sausage meat.
Saute onion in pot and cook until soft and translucent (about 5 minutes). Add garlic and cook for 1 minute until fragrant.
OPTIONAL: Add wine and let reduce by half (about 2 minutes).
Increase heat to high, pour in chicken broth and bring to a boil. Season the broth with broth, salt, pepper, cumin and paprika. Add potatoes and boil until tender (about 10 minutes).
Reduce heat to medium. Stir in heavy cream, cooked sausage, bacon, and kale. Simmer for 2 minutes until kale leaves are soft.
NOTE
*For a low carb option, replace the potatoes with 1 head of chopped cauliflower.
Cut the potatoes into even pieces to ensure even cooking.
Chicken, turkey or beef sausage can be used.
Pancetta can be used instead of bacon.
For a thicker soup, mix cornstarch with 2 tablespoons cream. Mix well until there are no lumps then add in the cream. Stir well while the soup boils until it thickens. Then add the cooked sausage, bacon and kale. Continue with the recipe.
