Zuppa Toscano
I love soups this time of year, and this certainly is a yummy one…the copycat of Olive Garden’s Zuppa Toscano. There are many versions of this recipe, but this one is our favorite. We love the spicy kick from the hot Italian sausage and crispiness of the pancetta bits. If you want a lower carbohydrate version, you could substitute the potatoes with cauliflower florets. I’ve done this many times, and it turns out great!
Servings: 7 servings
Calories: 338kcal
Ingredients
- 2 large potatoes cubed
- 1/2 large onion chopped
- 4 oz pancetta or bacon cut into pieces
- 1 lb Italian sausage casings removed
- 2-3 garlic cloves minced
- 64 oz chicken broth
- 14.5 oz can cannelloni beans drained and rinsed
- 1 cup half and half
- 1 tbsp cornstarch
- 1 tsp salt
- 1/2 tsp black pepper
- Few dashes of nutmeg optional
- 2-3 cups chopped kale
- Garnish: parmesan cheese
Instructions
- In a large stockpot on medium-high heat, cook the pancetta or bacon until the fat is rendered and crispy. Remove from the pan and drain on a paper towel.
- To the stockpot, add Italian sausage and onion. Break apart and cook until sausage is cooked through and onion tender, about 4-6 minutes.
- Add potatoes, garlic broth, and beans. Bring to a boil then reduce to low heat and simmer until potatoes are fork tender, about 20-30 minutes.
- In a small bowl of measuring cup, whisk together milk or half & half and cornstarch. To the stockpot, add milk, salt, pepper, nutmeg, and kale. Simmer 5 minutes to allow to thicken and kale become tender.
- Dish in soup bowls and garnish with parmesan and pancetta.
Video
Nutrition
Serving: 2cups | Calories: 338kcal | Carbohydrates: 22g | Protein: 22g | Fat: 16g
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