If a steaming bowl of cozy, comforting soup is what you crave, then Zuppa Toscana Soup is the answer to your dreams. Picture this: ribbons of tender kale mingling with hearty potatoes, crumbles of flavorful Italian sausage, and rich bacon all swimming in a creamy, savory broth that smells like a bustling Italian kitchen. Every spoonful is warmly satisfying yet wonderfully fresh, making this beloved restaurant favorite irresistible and surprisingly simple to make at home. Save yourself a trip out—let’s bring the magic of Zuppa Toscana Soup right to your table!
Ingredients You’ll Need
Gathering the ingredients for this Zuppa Toscana Soup couldn’t be easier, and every component truly brings something special to the party. From the savory richness of sausage and bacon to the velvety cream and earthy kale, every ingredient helps build layers of flavor and color.
- Italian sausage: Choose between mild or spicy, depending on how much kick you want—the sausage is the heart of this soup’s bold flavor.
- Bacon: Chopped and crisped, bacon adds smoky depth and a deliciously satisfying crunch.
- Yellow onion: Sautéed for a mellow sweetness that balances the savory ingredients.
- Garlic: Minced garlic brings unmistakable Italian flair and comforting aroma.
- Russet potatoes: Thinly sliced or diced, they soak up the broth and give body to every bite.
- Low-sodium chicken broth: The savory base that keeps the soup deeply flavorful without becoming too salty.
- Crushed red pepper flakes (optional): For a gentle heat that dances in the background—use more or less as you like.
- Italian seasoning: A blend of herbs for instant Tuscan countryside vibes.
- Salt and black pepper: Essential for seasoning every layer—don’t skip the taste-test at the end.
- Kale: Earthy, vibrant, and satisfying—this leafy green holds up brilliantly in the hot broth.
- Heavy cream: Adds the signature lusciousness that makes Zuppa Toscana Soup so indulgent and dreamy.
- Grated Parmesan cheese (optional): For serving, and a must for cheese lovers wanting one extra pop of flavor.
How to Make Zuppa Toscana Soup
Step 1: Crisp the Bacon
Start your Zuppa Toscana Soup adventure by cooking the chopped bacon in a large Dutch oven or soup pot over medium heat. When the pieces are golden and crispy, remove them with a slotted spoon and set aside for later, but be sure to leave about a tablespoon of that glorious bacon fat in the pot—this is liquid gold and infuses everything with a smoky savoriness.
Step 2: Brown the Italian Sausage
Next up, add the Italian sausage straight into the same pot. Use your spoon to break it into small bite-sized pieces as it browns and bubbles, letting those delightful flavors meld with the bacon goodness left in the pan. Once the sausage is deeply browned and starting to get crisp edges, drain excess fat if there’s a lot, but leave just enough for richness.
Step 3: Sauté the Aromatics
Stir in the diced onion, letting it turn soft and translucent over 4 to 5 minutes. As the onions release their sweetness, toss in the garlic and let it sizzle for just one more minute—don’t let it burn! This quick sauté builds the aromatic foundation for your soup.
Step 4: Simmer the Potatoes
Time to get hearty! Add your potatoes, chicken broth, red pepper flakes (if you dare), Italian seasoning, salt, and plenty of black pepper. Give everything a gentle stir, bring the pot to a happy boil, then reduce to a gentle simmer. Let it bubble away for 15 to 20 minutes, or until the potatoes are melt-in-your-mouth tender.
Step 5: Add Kale and Creamy Goodness
When your potatoes are just right, stir in the chopped kale. Don’t worry if it seems like a lot—the kale will wilt down beautifully in about five minutes. Now for the big finish: pour in the heavy cream and return the crispy bacon to the pot, stirring gently to combine. Let everything heat through until steamy and inviting. Taste and adjust seasonings, then it’s soup o’clock!
How to Serve Zuppa Toscana Soup
Garnishes
For a flourish worthy of any trattoria, top your steaming bowl of Zuppa Toscana Soup with a shower of freshly grated Parmesan, extra black pepper, or even a sprinkle of chopped fresh parsley for color. If you love a little heat, a pinch of red pepper flakes as a finishing touch is heavenly. And that final, crispy bacon crumbled over the top? Irresistible!
Side Dishes
This luscious soup just begs for a rustic, crusty bread to soak up every last drop of that velvety broth. A simple mixed green salad dressed in a tangy vinaigrette is the perfect refreshing counterpoint. Or keep things ultra-cozy by serving with garlic bread or cheesy toast on the side.
Creative Ways to Present
Try ladling Zuppa Toscana Soup into hollowed-out bread bowls for a special occasion, or serve in small mugs as an appetizer at your next dinner party. Garnish with a swirl of extra cream or a scattering of microgreens for a bistro-worthy finish. For a casual family night, set out bowls of extra toppings—Parmesan, red pepper flakes, croutons—and let everyone customize their own masterpiece.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover Zuppa Toscana Soup in an airtight container in the refrigerator for up to three days. The flavors deepen as the soup sits, making leftovers arguably even more delicious for lunch the next day. Just give everything a good stir before reheating since the cream and broth can separate slightly.
Freezing
Zuppa Toscana Soup is freezer-friendly, but keep in mind that the cream may change texture just a bit after thawing (it might appear slightly less smooth but will still taste wonderful). Allow the soup to cool completely before transferring to freezer-safe containers or zip-top bags. Lay bags flat in the freezer for easier storage. Soups with potatoes tend to do well if eaten within two months for the best texture.
Reheating
To reheat, place soup in a saucepan over low to medium heat, stirring occasionally until heated through—avoid letting it boil to prevent the cream from separating. If your soup thickens up in the fridge or freezer, simply add a splash of water or chicken broth to loosen it up as it reheats. Top with fresh Parmesan and crispy bacon for that just-made vibe.
FAQs
Can I use a different green instead of kale?
Absolutely! While kale holds up beautifully in this soup, you can use baby spinach for a milder green or even Swiss chard if you have some on hand, just stir it in toward the end since tender greens wilt much faster than kale.
Is there a lighter version of Zuppa Toscana Soup?
You bet. If you want to lighten things up, substitute half-and-half for the heavy cream or use turkey sausage in place of pork. The soup will still be comforting and creamy, just with a bit less richness.
How spicy is this soup?
The heat level is really up to you! Using mild sausage and skipping the red pepper flakes makes for a crowd-friendly, gentle soup, while spicy Italian sausage and a good pinch of flakes will give it fiery personality. Adjust according to your (and your guests’) spice preference.
Does Zuppa Toscana Soup work for meal prep?
Definitely. This soup keeps well, and the flavors actually benefit from a day or two in the fridge. Store individual portions for grab-and-go lunches, or freeze for easy dinners down the road. Just stir well and reheat gently when ready to enjoy.
What’s the best way to get creamy soup without it turning greasy?
The secret is to use just enough bacon and sausage fat for flavor, but drain the excess before adding onions and garlic. Also, heat through the cream at the end without boiling, which keeps the soup silky and prevents separation.
Final Thoughts
If you’re looking for the ultimate cozy dinner, this Zuppa Toscana Soup checks every box—flavorful, hearty, and surprisingly easy to make at home. I hope you’ll give this recipe a try and let it become a shining star in your comfort food lineup. Your kitchen is about to smell amazing!
Print
Zuppa Toscana Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Description
A hearty and comforting Italian-American soup, Zuppa Toscana, is a creamy and flavorful dish featuring Italian sausage, bacon, potatoes, and kale in a rich broth. This recipe is easy to make and perfect for a cozy dinner.
Ingredients
Italian Sausage:
1 pound, casings removed
Bacon:
4 slices, chopped
Yellow Onion:
1 medium, diced
Garlic:
3 cloves, minced
Russet Potatoes:
4 cups, sliced thin or diced
Chicken Broth:
6 cups low-sodium
Crushed Red Pepper Flakes:
1 teaspoon (optional)
Italian Seasoning:
1 teaspoon
Salt and Black Pepper:
to taste
Kale:
1 bunch, stems removed and chopped
Heavy Cream:
1 cup
Grated Parmesan Cheese:
for serving (optional)
Instructions
- Cook Bacon: In a Dutch oven, cook chopped bacon until crispy. Set aside.
- Brown Sausage: Brown Italian sausage in the same pot, breaking it up.
- Sauté Onion and Garlic: Add diced onion, sauté until translucent, then add garlic.
- Add Potatoes and Broth: Stir in potatoes, broth, red pepper flakes, Italian seasoning, salt, and pepper. Simmer until potatoes are tender.
- Stir in Kale and Cream: Add kale, cook briefly, then stir in cream and bacon. Adjust seasoning.
- Serve: Serve hot, topped with Parmesan cheese.
Notes
- Substitute spinach for kale for a milder flavor.
- For a lighter version, use half-and-half instead of heavy cream.
- Pair with crusty bread for a complete meal.
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