Zuppa Toscana, or “Tuscan Soup,” is a creamy, flavorful soup made famous by Italian-American cuisine. Packed with savory sausage, tender potatoes, fresh kale, and a rich broth, this dish is satisfying and simple to prepare. Perfect as a cozy weeknight dinner or a comforting starter, this one-pot recipe brings restaurant-quality flavor right to your kitchen.
Equipment:
- Large pot or Dutch oven
- Knife and cutting board
- Ladle
- Wooden spoon
Ingredients:
- 1 lb Italian sausage (mild or spicy)
- 4 slices bacon, chopped
- 1 medium onion, diced
- 3 garlic cloves, minced
- 4 cups chicken broth
- 2 cups water
- 4 medium potatoes, sliced thinly or diced
- 2 cups kale, stems removed and leaves chopped
- 1 cup heavy cream
- Salt and pepper, to taste
- Crushed red pepper flakes (optional, for spice)
Instructions:
- Cook the Bacon
In a large pot or Dutch oven over medium heat, cook the chopped bacon until crispy. Remove with a slotted spoon and set aside, leaving the bacon grease in the pot. - Brown the Sausage
Add the Italian sausage to the pot and cook until browned, breaking it into small crumbles with a wooden spoon. Remove the sausage and set aside with the bacon. - Sauté Onion and Garlic
Add the diced onion to the pot and sauté in the rendered fat until softened, about 3-4 minutes. Add the minced garlic and cook for an additional minute until fragrant. - Simmer the Potatoes
Pour in the chicken broth and water. Bring to a boil, then add the sliced potatoes. Reduce the heat to a simmer and cook until the potatoes are tender, about 10-15 minutes. - Add Kale and Cream
Stir in the chopped kale and cooked sausage. Simmer for 5 minutes until the kale wilts. Reduce the heat to low and stir in the heavy cream. - Season and Serve
Season the soup with salt, pepper, and crushed red pepper flakes to taste. Garnish with the crispy bacon and serve hot with crusty bread.
Presentation Ideas:
- Serve the soup in rustic bowls with a sprinkle of Parmesan cheese on top for extra flavor.
- Pair with garlic bread or focaccia to soak up the creamy broth.
- Add a side salad with a light vinaigrette for a complete meal.
Tips:
- Use Yukon Gold or Russet potatoes for the best texture.
- For a lighter version, substitute heavy cream with half-and-half or milk.
- Add a touch of nutmeg or a squeeze of lemon juice to brighten the flavors.
- Make it gluten-free by ensuring the sausage and broth are free of any additives containing gluten.
Zuppa Toscana is a rich, satisfying soup that’s easy to make and perfect for any occasion. The combination of savory sausage, tender potatoes, creamy broth, and fresh kale creates a balanced and hearty dish. Whether served as a main course or a comforting starter, this soup is sure to become a family favorite. Enjoy a warm bowl of Zuppa Toscana today!
Zuppa Toscana Recipe
A hearty and creamy Zuppa Toscana soup filled with sausage, kale, potatoes, and bacon. This comforting dish is perfect for chilly days and pairs beautifully with crusty bread.
Equipment
- Large pot or Dutch oven
- Knife and cutting board
- Ladle
- Wooden spoon
Ingredients
- 1 lb Italian sausage mild or spicy
- 4 slices bacon chopped
- 1 medium onion diced
- 3 garlic cloves minced
- 4 cups chicken broth
- 2 cups water
- 4 medium potatoes sliced thinly or diced
- 2 cups kale stems removed and leaves chopped
- 1 cup heavy cream
- Salt and pepper to taste
- Crushed red pepper flakes optional, for spice
Instructions
- Cook the Bacon
- In a large pot or Dutch oven over medium heat, cook the chopped bacon until crispy. Remove with a slotted spoon and set aside, leaving the bacon grease in the pot.
- Brown the Sausage
- Add the Italian sausage to the pot and cook until browned, breaking it into small crumbles with a wooden spoon. Remove the sausage and set aside with the bacon.
- Sauté Onion and Garlic
- Add the diced onion to the pot and sauté in the rendered fat until softened, about 3-4 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Simmer the Potatoes
- Pour in the chicken broth and water. Bring to a boil, then add the sliced potatoes. Reduce the heat to a simmer and cook until the potatoes are tender, about 10-15 minutes.
- Add Kale and Cream
- Stir in the chopped kale and cooked sausage. Simmer for 5 minutes until the kale wilts. Reduce the heat to low and stir in the heavy cream.
- Season and Serve
- Season the soup with salt, pepper, and crushed red pepper flakes to taste. Garnish with the crispy bacon and serve hot with crusty bread.
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