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

Cook Time30

Total Time45

Course: Main Course, Soup

Cuisine: American

Keyword: pork

Servings: servings

Calories: 338kcal

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.