Zuppa Toscana
Recipe GLPR8e97d000581538
A creamy Tuscan-inspired soup made with Italian sausage, bacon, potatoes, and hearty kale, enriched with a smooth cashew cream and finished with bright lemon juice. This comforting bowl delivers savory pork, tender vegetables, and a luxurious texture—perfect as a nourishing main course.
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Ingredients
1 cup raw cashews
3 bacon slices, cut crosswise into ¼-inch pieces
1 pound bulk Italian sausage
1 large onion, finely chopped
Diamond Crystal kosher salt, to taste
4 garlic cloves, minced
2 Yukon Gold potatoes, cut into small cubes (about ½ pound)
4 cups chicken broth
1 bunch Tuscan kale, stemmed and finely chopped
Freshly ground black pepper, to taste
1 tablespoon lemon juice
Directions
Pour boiling water over the raw cashews in a medium bowl and let them soak for at least 15 minutes to soften.
Drain and rinse the softened cashews thoroughly. Transfer them to a high-powered blender with 1 cup of fresh water and blend on high speed until the mixture is completely smooth and creamy, about 1 to 2 minutes. You should have approximately 1¾ cups of cashew cream. Set aside or refrigerate until needed.
Place the bacon pieces in a large saucepan and cook over medium heat, stirring occasionally, until the fat is rendered and the bacon turns crispy and golden brown, about 10 to 15 minutes. Using a slotted spoon, transfer the cooked bacon to a paper towel-lined plate to drain.
Add the bulk Italian sausage to the bacon grease remaining in the pan, breaking it apart with a wooden spoon as it cooks. Continue cooking over medium heat until the sausage is no longer pink and is cooked through to 165F internal temperature, about 8 to 10 minutes. Transfer the cooked sausage to a separate plate using a slotted spoon.
Pour off excess fat from the pan, leaving about 2 tablespoons of the flavorful drippings. Add the chopped onion and a pinch of salt, then cook over medium heat, stirring occasionally, until the onion becomes soft and translucent, about 8 to 10 minutes.
Stir in the minced garlic and cook for about 1 minute until fragrant. Add the cubed potatoes and pour in the chicken broth. Increase the heat to high and bring the mixture to a rolling boil.
Add the chopped kale to the boiling broth and reduce the heat to medium-low to maintain a gentle simmer. Continue cooking until the potatoes are very tender and the kale is completely wilted and softened, about 10 minutes.
Return the cooked sausage to the pot and stir to combine.
Pour the cashew cream into the soup and stir thoroughly to incorporate it evenly throughout.
Taste the soup and season with black pepper and additional salt as needed. Stir in the lemon juice and taste again, adding more lemon juice if desired for brightness.
Ladle the soup into bowls and garnish each serving generously with the reserved crispy bacon bits.
