If there’s one soup that always hits the spot—whether it’s a cozy weeknight or you’re hosting friends for an impromptu dinner—it’s Zuppa Toscana. This hearty, flavorful Italian-American classic brings together rich sausage, crispy bacon, tender potatoes, and vibrant kale, all swirled in a luxuriously creamy broth. Every spoonful delivers comforting satisfaction and a little kick of spice, inviting you to linger just a bit longer over the table.
Ingredients You’ll Need
It’s amazing how just a handful of straightforward ingredients create such soul-warming flavor in Zuppa Toscana! Each element brings its own magic—from savory meats to silky cream and peppery greens. Here’s what goes into this much-loved soup:
- Italian sausage (1 lb, mild or spicy): Provides the heart and signature savor, with spice if you like some heat!
- Bacon (4 strips, chopped): For irresistible smoky depth and just the right amount of crunch on top.
- Yellow onion (1 small, diced): Sweetness and aromatic notes that form a flavor base for the soup.
- Garlic (3 cloves, minced): Just three cloves wake everything up with a mellow, garlicky hug.
- Russet potatoes (4 cups, thinly sliced): They soak up the broth while bringing comforting texture and body to the soup.
- Chicken broth (6 cups): The essential, savory canvas that ties all the flavors together.
- Heavy cream (1 cup): Adds indulgent creaminess and balance to the final bowl.
- Kale (2 cups, stems removed and chopped): For a fresh, green pop that keeps things from getting too heavy.
- Salt and pepper (to taste): For seasoning every layer of flavor just right.
- Red pepper flakes (optional, to taste): For those who want a gentle whisper (or shout!) of heat.
- Grated Parmesan cheese (for serving): A finishing touch that adds nutty, savory depth—don’t skip it.
How to Make Zuppa Toscana
Step 1: Crisp the Bacon
Start by tossing those chopped bacon strips into a large pot or Dutch oven over medium heat. Let them sizzle gently as the kitchen fills with that unmistakable bacon aroma. Once they’re perfectly crispy, scoop them out with a slotted spoon and set aside—the bacon will return later as a glorious finishing touch.
Step 2: Brown the Sausage
With the beautiful bacon drippings left in the pot, add your Italian sausage. Break it up as it browns, making sure every bit develops deep golden edges. If the pot gets a little too oily, feel free to drain off any excess fat—just leave enough behind for flavor.
Step 3: Sauté the Onion and Garlic
Add your diced onion to the sausage and let it soften, turning almost translucent and sweet in just three to four minutes. Then, stir in the minced garlic for about a minute. It’s a small step, but it wakes up the flavor base for your Zuppa Toscana so beautifully!
Step 4: Simmer the Potatoes
Slide those thinly sliced potatoes into the pot, then pour in the chicken broth. Bring everything to a gentle, cozy boil, then turn down the heat and let it all simmer for 15 to 20 minutes. The potatoes melt into tender perfection and thicken the soup ever so slightly.
Step 5: Add Cream and Kale
Time for the finishing touches! Stir in your heavy cream—watch as the soup transforms into a silky, dreamy bowl right before your eyes. Add the chopped kale, and let it simmer just five more minutes until the greens are wilted but still vibrantly green.
Step 6: Season and Serve
Taste and adjust your seasoning with salt, pepper, and red pepper flakes if you’d like a bit more warmth. Pour the hot soup into bowls, piling each one high with crispy bacon and a generous sprinkling of Parmesan cheese for the ultimate bowl of Zuppa Toscana bliss.
How to Serve Zuppa Toscana
Garnishes
Take your Zuppa Toscana over the top with piles of freshly grated Parmesan, a handful of crispy bacon bits, and even an extra swirl of cream if you’re feeling fancy. A dash of cracked black pepper lends a finishing spark, and a sprinkle of red pepper flakes is perfect for spice lovers! Garnishing is not just for looks—it adds exciting bursts of flavor in every spoonful.
Side Dishes
A steaming bowl of Zuppa Toscana begs for some dippable, crunchy bread on the side—a rustic Italian loaf or garlic knots are irresistible options. If you want to round out the meal, a simple tomato or mixed-green salad with a sharp vinaigrette balances the creamy, savory soup.
Creative Ways to Present
Try ladling your Zuppa Toscana into warm, hollowed-out bread bowls for a fun twist—guests love tearing off pieces as they eat. Serving it in small mugs for a casual party or pouring it over a scoop of mashed potatoes for extra comfort are playful, unforgettable presentations that guarantee smiles at the table.
Make Ahead and Storage
Storing Leftovers
Let your leftover Zuppa Toscana cool to room temperature, then transfer it to an airtight container and refrigerate. The flavors actually deepen overnight, making tomorrow’s soup even more delicious! It keeps beautifully in the fridge for up to four days.
Freezing
If you want to freeze your soup, ladle cooled Zuppa Toscana into freezer-safe containers, leaving a little room at the top for expansion. While the cream and potatoes may separate slightly upon thawing, a quick stir when reheating brings everything back together. Enjoy within three months for the best texture and flavor.
Reheating
When it’s time to reheat Zuppa Toscana, gently warm it on the stovetop over medium-low heat, stirring occasionally. If the soup seems a bit thick, add a splash of broth or cream to loosen it up. You can also reheat individual bowls in the microwave—just go in 30-second bursts, stirring in between, for even warming.
FAQs
Can I substitute the kale with another green?
Absolutely! Spinach works beautifully in Zuppa Toscana if you prefer a more delicate green, or try Swiss chard for a slightly earthier note. Just add leafy greens at the end so they retain vibrant color and texture.
Is Zuppa Toscana gluten-free?
Yes, this soup is naturally gluten-free as long as your sausage and chicken broth are certified gluten free. Always double-check packaging if you’re serving someone with a gluten sensitivity.
Can I make Zuppa Toscana vegetarian?
You can create a satisfying vegetarian version by omitting the meats, using your favorite plant-based sausage and bacon alternatives, and swapping in vegetable broth for chicken broth. The result is just as creamy and tasty!
What’s the best way to thicken the soup?
If you’d like a thicker Zuppa Toscana, simply mash a few potatoes directly in the pot before you add the cream. This little trick creates a richer, more stew-like consistency without altering the flavor.
How spicy is this recipe?
It can be as mild or as fiery as you want! Using spicy Italian sausage and an extra dash of red pepper flakes will bring warmth; stick to mild versions and skip the flakes for a gentle, family-friendly bowl.
Final Thoughts
There’s nothing quite like a pot of bubbling Zuppa Toscana to bring everyone together and warm both heart and soul. With every spoonful, you get that perfect harmony of flavors and textures—it’s a true celebration of comfort in a bowl. Give it a try, then share the love with someone who deserves a cozy, delicious meal!
Print
Zuppa Toscana Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Description
Zuppa Toscana is a hearty Italian-American soup featuring Italian sausage, bacon, potatoes, and kale in a creamy broth. This comforting soup is flavorful and satisfying, perfect for a cozy meal.
Ingredients
Main Ingredients:
- 1 lb Italian sausage (mild or spicy)
- 4 strips bacon (chopped)
- 1 small yellow onion (diced)
- 3 cloves garlic (minced)
- 4 cups russet potatoes (thinly sliced)
- 6 cups chicken broth
- 1 cup heavy cream
- 2 cups chopped kale (stems removed)
Seasoning:
- Salt and pepper to taste
- Red pepper flakes (optional, to taste)
- Grated Parmesan cheese for serving
Instructions
- Cook Bacon: In a large pot or Dutch oven over medium heat, cook the chopped bacon until crispy. Remove and set aside.
- Cook Sausage: Brown the sausage in the same pot, breaking it up as it cooks. Drain excess fat if needed.
- Sauté Aromatics: Add diced onion, sauté until translucent, then add garlic and cook for 1 minute.
- Add Potatoes and Broth: Stir in sliced potatoes and chicken broth. Bring to a boil, then simmer until potatoes are tender.
- Finish Soup: Stir in heavy cream and kale, simmer until kale wilts. Season with salt, pepper, and red pepper flakes.
- Serve: Top with crispy bacon and grated Parmesan. Enjoy hot!
Notes
- You can substitute spinach for kale or use turkey sausage for a lighter version.
- For a thicker soup, mash some of the potatoes in the pot before adding the cream.
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