Zuppa Toscana Soup
Zuppa Toscana Soup is a comforting bowl full of spicy Italian sausage, tender potatoes, crisp kale, and a creamy broth that warms you from the inside out. The blend of…
Tip: save now, cook later.Zuppa Toscana Soup is a comforting bowl full of spicy Italian sausage, tender potatoes, crisp kale, and a creamy broth that warms you from the inside out. The blend of flavors is both hearty and simple, making it a favorite for chilly days or when you want something filling with a bit of a kick. It’s a classic soup that feels like a big, cozy hug in a bowl.
I love making this soup when I want a quick, satisfying meal that doesn’t need a lot of fuss. The way the sausage adds a bit of spice and heartiness, paired with the softness of the potatoes and the fresh crunch of kale, just hits the spot every time. I usually brown the sausage first to get that nice flavor, and then simmer everything together so the broth becomes rich and tasty.
One of my favorite things to do is serve Zuppa Toscana with some crusty bread on the side for dipping. It’s the perfect meal to share with friends or family, especially on a relaxed weekend evening. Whenever I have leftovers, I find that the flavors actually get better the next day, making it a great soup to make ahead and enjoy again later.
Key Ingredients & Substitutions
Italian Sausage: This is the heart of the soup, bringing spice and richness. If you prefer a milder flavor, go for sweet Italian sausage or even turkey sausage as a leaner option.
Russet Potatoes: They hold up well without falling apart, adding the perfect texture. If unavailable, Yukon Gold potatoes work nicely too.
Kale: Adds a fresh, slightly bitter contrast to the creamy broth. If kale is hard to find, spinach or collard greens can be good substitutes.
Heavy Cream: Gives the soup its creamy finish. For a lighter version, use half-and-half or coconut milk, but it may be less thick.
Bacon: Adds smoky flavor and crunch. You can omit it for a less fatty soup or use smoked turkey bacon.
How Do You Get the Best Flavor from the Sausage and Bacon?
Cooking the sausage and bacon properly is key to a flavorful soup. Here’s how I do it:
- Cook the bacon first over medium heat until crisp to render the fat. This fat flavors the whole soup.
- Remove bacon and cook the sausage in the leftover fat, breaking it into small pieces for even browning. Browning adds depth to the soup.
- Don’t rush this step; take your time for well-caramelized meat.
Saving the rendered fat is important—it’s an easy flavor boost that lifts the whole soup.
What’s the Best Way to Cook Potatoes Without Them Falling Apart?
Potatoes can turn mushy if boiled too hard or too long. Here’s my tip:
- Slice potatoes thin but not paper-thin, about 1/4 inch thick for even cooking.
- Simmer gently instead of boiling rapidly; this keeps them tender but intact.
- Keep an eye on them and test with a fork; stop cooking as soon as they’re easily pierced.
Equipment You’ll Need
- Large Dutch oven or heavy pot – great for browning sausage and simmering the soup all in one place.
- Slotted spoon – helps you remove cooked bacon and sausage without the extra fat.
- Sharp knife – makes slicing potatoes and chopping kale quick and easy.
- Wooden spoon – perfect for stirring the soup gently without scratching your pot.
Flavor Variations & Add-Ins
- Swap Italian sausage for ground chicken or turkey to lighten the dish while keeping protein.
- Use spinach instead of kale for a softer texture and milder flavor.
- Add red pepper flakes for extra heat if you like your soup spicy.
- Stir in shredded parmesan or pecorino cheese at the end for a salty, cheesy twist.
How to Make Zuppa Toscana Soup?
Ingredients You’ll Need:
For the Soup:
- 1 lb Italian sausage (spicy or mild, casings removed)
- 4-5 medium russet potatoes, peeled and thinly sliced
- 1 medium yellow onion, diced
- 3-4 cloves garlic, minced
- 4 cups chicken broth
- 2 cups water
- 1 bunch kale, stems removed and leaves chopped
- 1 cup heavy cream
- 4-6 slices bacon, chopped
- Salt and freshly ground black pepper, to taste
- Crushed red pepper flakes (optional, for extra heat)
- Olive oil or bacon fat for cooking
How Much Time Will You Need?
This comforting soup takes about 10 minutes to prep and 30 minutes to cook. You’ll brown the meats, sauté the veggies, simmer the potatoes, and gently heat the soup to creamy perfection—ready to enjoy in about 40 minutes total!
Step-by-Step Instructions:
1. Cook Bacon and Sausage:
In a large pot or Dutch oven, cook the chopped bacon over medium heat until crisp. Use a slotted spoon to remove the bacon, and leave its flavorful fat in the pot. Next, add the Italian sausage to the pot and cook until nicely browned and fully cooked, breaking it into small pieces as it cooks. Remove the sausage and set it aside with the bacon.
2. Sauté Onions and Garlic:
If your pot is dry, add a little olive oil. Sauté the diced onion over medium heat until soft and translucent, about 5 minutes. Stir in the minced garlic and cook another minute until fragrant.
3. Simmer Potatoes in Broth:
Pour in the chicken broth and water, bringing the mixture to a boil. Add your sliced potatoes, then reduce the heat and let it simmer for about 10-15 minutes, or until the potatoes are fork-tender but still hold their shape.
4. Add Kale and Meats:
Stir in the chopped kale and allow it to wilt for 2-3 minutes in the hot soup. Return the cooked sausage and bacon to the pot, stirring everything together gently.
5. Finish with Cream and Season:
Slowly pour in the heavy cream, stirring as you gently heat the soup through. Avoid boiling after adding the cream to keep it nice and smooth. Season with salt, freshly ground black pepper, and optional crushed red pepper flakes for some extra spicy warmth. Taste and adjust the seasoning.
6. Serve and Enjoy!
Ladle the delicious Zuppa Toscana into bowls while hot. Serve with crusty bread on the side if you like. Enjoy the creamy, hearty flavors in each spoonful!
Can I Use Frozen Sausage in This Recipe?
Yes, you can use frozen sausage, but be sure to thaw it completely before cooking. Thaw overnight in the fridge or place the sausage in a sealed bag and submerge it in cold water for quicker thawing. This helps it cook evenly and safely.
How Can I Make This Soup Dairy-Free?
To make a dairy-free version, substitute the heavy cream with coconut milk or a plant-based cream alternative. Add it towards the end just like the heavy cream and heat gently without boiling to keep a smooth texture.
What’s the Best Way to Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove over low heat, stirring occasionally. The soup may thicken after chilling, so add a splash of broth or water when reheating if needed.
Can I Prepare This Soup Ahead of Time?
Absolutely! You can cook most of the soup in advance and add the kale and cream right before serving to keep it fresh. Just store everything except the kale and cream in the fridge for up to 2 days.
