Zuppa Toscana - Washington Dairy

Zuppa Toscana

8 servings | Prep Time: 30 min | Cook Time: 45 min

Ingredients:

Zuppa hearty

Cold, rainy days call for making soup in a fuzzy sweatshirt and slippers – but not just any soup. This one-pot creamy Tuscan soup is loaded with bacon, garlic, heavy cream, Parmesan, sausage, and veggies.

It’s high in vitamin A, potassium, and fiber from the veggies and dairy products that not only boost your immune system but are great for your gut health! Created by Seattle-based dietitian Tess Han


Zuppa Toscana

8 servings | Prep Time: 30 min | Cook Time: 45 min

Ingredients:

  • 1 pack bacon, diced
  • 1 lb ground Italian sausage, mild or spicy
  • 1 medium yellow onion, diced
  • 5 garlic cloves
  • 32 oz chicken stock
  • 1 tbsp chili powder
  • 1 tsp red pepper flakes
  • 2 large russet potatoes, peeled
  • 2 medium zucchini
  • 3/4 cup Lucerne heavy cream
  • 1 bunch kale, stem removed roughly chopped
  • 1/2 cup Parmesan cheese from Appel Farms Cheese
  • 1 tsp salt, to taste
  • 1/4 tsp pepper, to taste
Directions:
  1. Cook the bacon in a large Dutch oven pot or soup pot. Save a bit of bacon fat in a separate pan to use as a base for the soup. Scoop out the bacon with a slotted spoon and rest on a paper towel-lined plate.
  2. Cook the sausage in the same pot until cooked through. Remove and place on the same plate as the bacon.
  3. Add 2 tbsp of the reserved bacon fat and sauté the onions for 5 minutes. Then add in garlic, cook for 1 minute.
  4. Stir in chicken stock. Add chili powder, red pepper flakes, potatoes, and zucchini, and then bring the whole pot to a boil (10-15 minutes).
  5. Turn down to a simmer and simmer until the potatoes are tender (5-10 minutes).
  6. Stir in cooked sausage, heavy cream, kale, parmesan, and bacon (don’t forget to save some for soup toppings!)
  7. Once the kale is wilted, the soup is ready! Top with remaining bacon and parmesan cheese.

 

 

 
 
 
 
 
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