Zuppa Toscana Soup
Zuppa Toscana Soup is a hearty and comforting bowl full of rich flavors and satisfying textures. It usually features Italian sausage, tender potatoes, kale, and a creamy broth that warms…
Tip: save now, cook later.Zuppa Toscana Soup is a hearty and comforting bowl full of rich flavors and satisfying textures. It usually features Italian sausage, tender potatoes, kale, and a creamy broth that warms you up from the inside out. This soup has just the right balance of spice and creaminess that makes it feel like a cozy meal any time of year.
I love making Zuppa Toscana when I want something that feels special but doesn’t take forever to put together. The combination of spicy sausage and fresh kale always makes it taste fresh and filling, while the potatoes add a nice soft bite. I usually add a little extra black pepper to give it a gentle kick, and sometimes a pinch of red pepper flakes if I’m feeling adventurous. It’s one of those recipes I keep coming back to because it’s both simple and satisfying.
My favorite way to serve this soup is with some crusty bread on the side for dipping, or even a sprinkle of freshly grated Parmesan on top. It’s perfect for a chilly evening when you want to curl up with a good bowl and relax. Every time I make it, it reminds me of family dinners and lazy weekends, which makes it taste even better.
Key Ingredients & Substitutions
Italian Sausage: The star of this soup! It adds rich, spicy flavor. Use mild or spicy based on your taste. Turkey sausage works well for a leaner option, but the flavor won’t be as bold.
Bacon: It gives a smoky crunch and adds depth. If you prefer, pancetta is a great swap. For a vegetarian version, skip it and use more olive oil instead.
Potatoes: Russet potatoes are ideal for their creamy texture when cooked. Yukon gold is a nice alternative and holds shape well.
Kale: Fresh kale adds color and a slight bitterness that balances the creaminess. You can substitute with spinach or Swiss chard if you prefer milder greens.
Heavy Cream: This makes the soup creamy and smooth. Half-and-half can be used if you want it lighter, but avoid boiling afterward to prevent curdling.
How Do You Get the Soup Creamy Without Boiling the Cream?
The key to a smooth, creamy soup is to add the cream at the end on low heat.
- After the potatoes and kale are cooked, reduce the heat to low.
- Slowly stir in the heavy cream, mixing gently to combine.
- Heat the soup just until the cream is warmed through—avoid boiling, which can cause the cream to separate.
- Keep stirring occasionally to prevent sticking or scorching at the bottom.
This technique makes the soup rich and silky without any grainy texture. It’s an easy step, but important for the perfect finish!
Equipment You’ll Need
- Large pot or Dutch oven – perfect for browning sausage and simmering the soup all in one pot.
- Wooden spoon – great for stirring without scratching your pots.
- Sharp knife – to dice onions, potatoes, and chop kale easily.
- Cutting board – keeps your prep area clean and manageable.
- Slotted spoon – handy for removing bacon bits without draining all the flavorful fat.
Flavor Variations & Add-Ins
- Swap Italian sausage for spicy chorizo for a smoky twist with more heat.
- Add shredded Parmesan cheese on top just before serving for an extra cheesy touch.
- Stir in cooked white beans with the kale for added fiber and protein.
- Use Swiss chard or spinach instead of kale for a milder green and softer texture.
How to Make Zuppa Toscana Soup?
Ingredients You’ll Need:
For The Soup:
- 1 lb Italian sausage (mild or spicy, casings removed)
- 6 slices bacon, chopped
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 4 cups chicken broth
- 4 medium russet potatoes, peeled and diced into chunks
- 2 cups kale, chopped (stems removed)
- 1 cup heavy cream
- ½ tsp crushed red pepper flakes (optional for extra heat)
- Salt and freshly ground black pepper to taste
- Olive oil (if needed)
How Much Time Will You Need?
This Zuppa Toscana Soup recipe takes about 10 minutes to prepare and 30 minutes to cook. You’ll brown the bacon and sausage, sauté vegetables, simmer potatoes, and gently finish with cream for a total time of around 40 minutes. Perfect for a cozy meal without too much fuss!
Step-by-Step Instructions:
1. Cook Bacon and Sausage:
Heat a large pot over medium heat. Add the chopped bacon and cook until crispy. Use a slotted spoon to remove the bacon, leaving the bacon fat in the pot. Next, add the Italian sausage to the pot. Break it into small pieces and cook until browned and fully cooked. Drain excess grease if there’s too much, but keep some for flavor.
2. Sauté Onions and Garlic:
Add the diced onion to the pot and cook for 4-5 minutes until the onions become soft. Then stir in the minced garlic and cook an additional minute until fragrant.
3. Add Broth and Potatoes:
Pour in the chicken broth, then add the diced potatoes. Bring the mixture to a boil, then reduce heat and let it simmer for 15-20 minutes until the potatoes are tender when pierced with a fork.
4. Add Kale and Bacon:
Return the cooked bacon to the pot and add the chopped kale. Stir everything together and cook for about 5 minutes until the kale wilts and becomes tender.
5. Finish with Cream and Seasonings:
Lower the heat to low and stir in the heavy cream. Warm the soup gently without boiling it to keep the cream smooth. Add crushed red pepper flakes if you like it a little spicier, then season with salt and freshly ground black pepper to taste.
6. Serve and Enjoy:
Ladle the hot soup into bowls and serve with crusty bread if you like. Enjoy the creamy, savory flavors of this classic Tuscan-inspired soup!
Can I Use Frozen Sausage for Zuppa Toscana?
Yes, but make sure it is fully thawed before cooking. Thaw it overnight in the fridge or use the defrost setting on your microwave to avoid uneven cooking.
Can I Make Zuppa Toscana Soup Ahead of Time?
Absolutely! Make the soup up to 2 days in advance and store it in an airtight container in the fridge. Reheat gently on the stove, stirring occasionally. Add a splash of cream if the soup thickens too much after chilling.
How Should I Store Leftovers?
Store leftover soup in a sealed container in the refrigerator for up to 3-4 days. To reheat, warm on the stove over low heat to prevent the cream from curdling. Stir well before serving.
What Can I Substitute for Kale?
You can use spinach or Swiss chard as a milder alternative to kale. Add these greens towards the end of cooking since they wilt faster than kale.