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    Home » Popular » Soups

    Zuppa Toscano

    Published Dec 9, 2022 | Updated Dec 10, 2022 | By Laura

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    5 from 2 votes

    Table of Contents

    • Zuppa Toscano
      • Ingredients 1x2x3x4x5x
      • Instructions
      • Video
      • Nutrition

    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! 
    Prep Time15 minutes mins
    Cook Time30 minutes mins
    Total Time45 minutes mins
    Course: Main Course, Soup
    Cuisine: American
    Keyword: pork
    Servings: 7 servings
    Calories: 338kcal
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    Ingredients
     

    • 2 large potatoes cubed
    • ½ 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 tablespoon cornstarch
    • 1 teaspoon salt
    • ½ teaspoon 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
    Tried this recipe?Mention @dinnerin321 or tag #dinnerin321!
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    Filed Under: Soups

    Laura

    About Laura

    Taught by some of the best, cooking and entertaining has always been my favorite hobby. Food is my love language! The conception of Dinner in 321 came from my family talks that sharing our dinners would help others learn new skills, tasty recipes, and make cooking fun! Read more...

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    Welcome to my kitchen! I'm Laura Ashley, and I'm excited you're here! As a registered dietitian and diabetes educator, I love cooking all kinds of food and trying new restaurants. Food is my love language! Here at Dinner in 3, 2, 1, I serve up delicious and nutritious recipes you and your family will love.

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