Zuppa Toscana Recipe

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:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

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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.