Zuppa Toscana is a hearty Italian soup that originated in the Tuscany region and its name translates to Tuscan Soup. This delicious soup gained popularity worldwide due to its rich flavors and satisfying ingredients.
It is a versatile dish that can be enjoyed year round. It is perfect for chilly winter evenings, as its warmth and heartiness provide comfort during colder months. However, the soup can also be enjoyed in lighter variations during the warmer months by reducing the amount of cream or opting for a lighter broth.
This dish is often served with crusty bread or a side salad. It is a fantastic one-pot soup that is suitable for the hunting camp as much as it is at home.
- 4 slices bacon – chopped
- 1 pound Venison Italian sausage (pork Italian sausage will do)
- 2 large cloves garlic – peeled and minced
- 1 medium onion – finely chopped
- 4 cups water
- 5 cups chicken broth
- 5 medium potatoes – peeled and chopped into bite size pieces (I prefer russet potatoes)
- 4 cups kale – leaves stripped and chopped
- 1 ½ cup heavy whipping cream
- Seasoning to taste
PREPARATION: Serves 8 bowls
- Cook bacon pieces in a large dutch oven over medium heat. Remove bacon and set aside. Spoon out excess oil, leaving approximately 2 tablespoons in the pot.
- Brown Italian sausage in rendered bacon fat.
- Spoon out sausage to a separate plate.
- Add onions to the pot and cook until translucent, then add garlic and cook for 1 additional minute.
- Add water and chicken broth to your onions and garlic, bringing it to a boil.
- Add potatoes and cook until fork tender.
- Add chopped kale, and return the sausage to the pot.
- Stir in cream and bring to a boil.
- Return bacon to the pot.
- Season to taste.