zuppa toscana soup recipe
The Best zuppa toscana soup recipe
What I appreciate most about this soup is how balanced it is. The sausage adds protein, the potatoes give it substance, and the kale brings in those greens we all need. Plus, it’s easy to adjust—you can make it lighter by using turkey sausage or load it up with extra veggies if you want. It’s the kind of dish that works for a cozy family dinner, but it’s also great for serving a crowd when we have friends over. And let’s be honest, anything that gets my picky eaters to clean their bowls without complaint is a win in my book.
Zuppa Toscana (Tuscan Soup)
A creamy, hearty Italian soup loaded with spicy sausage, tender potatoes, crispy bacon, and fresh kale. This comforting dish brings the flavors of Tuscany to your kitchen with a rich, savory broth and a touch of heat.
🥘Ingredients
- 1 lb (450g) Italian sausage (mild or spicy), casings removed
- 4 slices thick-cut bacon, chopped
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 cups (950ml) chicken broth (low-sodium preferred)
- 2 cups (480ml) water
- 1 lb (450g) Yukon Gold potatoes, thinly sliced (about 3 medium)
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- ½ tsp red pepper flakes (optional, for heat)
- 3 cups (90g) fresh kale, stems removed and chopped
- 1 cup (240ml) heavy cream
- ½ cup (50g) grated Parmesan cheese (plus extra for garnish)
- Fresh parsley, chopped
- Crusty bread or garlic bread
👨🍳Directions
-
1
In a large Dutch oven or soup pot, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, leaving the bacon fat in the pot. -
2
Add the Italian sausage to the pot, breaking it into small pieces with a wooden spoon. Cook over medium heat until browned and cooked through, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside with the bacon, leaving the rendered fat in the pot. -
3
In the same pot, add the diced onion and cook over medium heat until softened, about 3-4 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant. -
4
Pour in the chicken broth and water, scraping the bottom of the pot to deglaze and incorporate any browned bits. Add the sliced potatoes, salt, black pepper, and red pepper flakes (if using). Stir well and bring the mixture to a boil. -
5
Reduce the heat to medium-low, cover the pot, and simmer for 10-12 minutes, or until the potatoes are tender when pierced with a fork. -
6
Stir in the cooked sausage, bacon, chopped kale, and heavy cream. Simmer uncovered for an additional 5 minutes, allowing the kale to wilt and the flavors to meld. -
7
Taste and adjust seasoning with more salt or pepper if needed. Stir in the grated Parmesan cheese until melted. -
8
Ladle the soup into bowls and garnish with extra Parmesan cheese, chopped parsley, and a side of crusty bread if desired. Serve hot.
🔧Equipment
- Large Dutch oven or soup pot
- Wooden spoon
- Chef’s knife
- Cutting board
- Measuring cups and spoons
- Ladle
- Tongs
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Zuppa Toscana (Tuscan Soup) Works
❓ Frequently Asked Questions About Zuppa Toscana (Tuscan Soup)
1. What is Zuppa Toscana soup, and what makes it unique?
Zuppa Toscana is a creamy, hearty Italian soup originating from the Tuscany region. It’s known for its rich flavor, combining spicy Italian sausage, crispy bacon, tender potatoes, kale or Swiss chard, and a creamy broth. What makes it unique is the balance of savory, spicy, and slightly bitter notes from the greens, along with the velvety texture from the cream and potatoes.
2. Can I make Zuppa Toscana soup without heavy cream?
Yes! You can substitute heavy cream with half-and-half, whole milk, or even coconut milk for a lighter version. For a dairy-free option, try using unsweetened almond milk or cashew cream, though the texture may be slightly thinner. Some recipes also use a roux (butter + flour) to thicken the broth instead of cream.
3. How do I store and reheat leftovers?
Store leftover Zuppa Toscana in an airtight container in the refrigerator for up to 3–4 days. To reheat, warm it gently on the stovetop over medium-low heat, stirring occasionally to prevent separation. If the soup thickens too much, add a splash of broth or milk. Avoid boiling, as it can cause the cream to curdle. For longer storage, freeze the soup (without cream) for up to 3 months and add fresh cream when reheating.
4. What are the best potatoes to use in Zuppa Toscana?
Russet or Yukon Gold potatoes work best because they hold their shape well when cooked and have a creamy texture. Russets are slightly drier and absorb flavors well, while Yukon Golds are naturally buttery. Avoid waxy potatoes like red or new potatoes, as they can become mushy in the soup.
5. Can I make Zuppa Toscana in a slow cooker or Instant Pot?
Absolutely! For a slow cooker, brown the sausage and bacon first, then add all ingredients (except kale and cream) and cook on low for 6–7 hours or high for 3–4 hours. Stir in kale and cream 30 minutes before serving. For an Instant Pot, use the sauté function to brown the meat, then add everything except kale and cream. Pressure cook for 8 minutes, quick-release, and stir in the greens and cream afterward.
