Italian
Zuppa Toscana
Zuppa Toscana is Italian home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre and the soup. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
- 1 lb Italian sausage
- 3 russet potatoes
- 4 cups kale
- 1 onion
- 4 garlic cloves
- 6 cups chicken broth
- 1 cup heavy cream
- 1 tbsp olive oil
- 1/2 tsp red pepper flakes
- 1/2 tsp salt
How to cook it
- Heat the olive oil in a large pot and brown the sausage, breaking it up, about 8 minutes, then spoon off any excess fat.
- Add the onion and garlic and cook until soft, about 4 minutes.
- Stir in the red pepper flakes, then pour in the chicken broth.
- Add the sliced potatoes and simmer until tender, about 15 minutes.
- Stir in the chopped kale and cook until wilted, about 5 minutes.
- Pour in the cream, season with salt, and warm through without boiling, then serve.
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Zuppa Toscana carries dairy. It is free of the remaining 9 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | Yes | Chicken Cacciatore |
| Gluten | No | |
| Shellfish | No | |
| Eggs | No | |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Bands, not numbers. Dinejot does not weigh anybody's food, so it says light, moderate or hearty and stops there. This dish was read and set by hand.
- Calorie band
- Hearty
- Protein
- Medium
- Protein quality
- Complete
- Food groups it covers
- Meat or fish, Vegetables, and Dairy
- How this was set
- Hand audited
When to cook it
Zuppa Toscana takes about 45 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch and dinner. It is at its best in the fall and winter, which is when what goes into it is worth buying.
More to cook
Cooked from the same things
Other dishes built on sausage, potato, and kale.
From the same kitchens
More cooking from the United States.
Does the same job on the plate
Swap any of these in when you want a meal the same shape.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.