Name: Zuppa Toscana Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian-American
Ingredients: Bacon: 4 slices chopped; Hot Italian Sausage: 1 pound, casings removed; Yellow Onion: 1 medium, diced; Garlic: 3 cloves, minced; Chicken Broth: 4 cups; Water: 3 cups; Russet Potatoes: 4 medium, sliced into ¼-inch thick half-moons; Kale: 2 cups chopped, stems removed; Heavy Cream: 1 cup; Salt and Pepper: to taste; Crushed Red Pepper Flakes: optional

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If you’ve ever cozied up with a bowl of hearty, soul-warming soup on a blustery day, Zuppa Toscana needs no introduction—but trust me, making it at home is a revelation! This creamy, deeply savory Italian-inspired creation marries smoky bacon and spicy sausage with tender potatoes and ribboned kale, all swimming in a rich, aromatic broth. The result is comfort in a bowl, and every spoonful is a hug. Whether you’re recreating your favorite restaurant dish or making it for the first time, Zuppa Toscana delivers sheer joy with a handful of everyday ingredients and just a little kitchen love.

Ingredients You’ll Need

What makes Zuppa Toscana such a fan favorite? It’s the synergy of bold, simple ingredients, each doing their part to craft its legendary flavor and texture. Let’s break down what you’ll need and what each one brings to the table!

Bacon: Gives the soup its signature smoky undertone and crisp topping for irresistible crunch.
Hot Italian Sausage: Adds robust, savory spice; choose hot for extra kick, or swap for mild if you love a gentler heat.
Yellow Onion: Lends a subtle sweetness and depth to the broth as it softens and melds with the other flavors.
Garlic: Freshly minced for aromatic punch—just three cloves dial up the coziness.
Chicken Broth: Forms the flavorful foundation of the soup and allows all the other ingredients to shine.
Water: Balances the richness of the broth for a perfect, silky consistency.
Russet Potatoes: Sliced thin, they soak up flavor and become pillowy and tender as they simmer.
Kale: Chopped and added at the end, kale supplies a pop of color and gentle bite to balance the creaminess.
Heavy Cream: Swirled in at the finish for luscious, dreamy texture—your soup will thank you!
Salt & Freshly Ground Black Pepper: Essential to bring all the flavors forward; season to your taste.
Crushed Red Pepper Flakes (optional): For heat-lovers, a pinch infuses just the right zing.

How to Make Zuppa Toscana

Step 1: Sizzle the Bacon

Start by placing your chopped bacon into a large Dutch oven or sturdy soup pot over medium heat. Let the bacon get beautifully crispy, which draws out its smoky flavor and releases the fat you’ll use to cook the other ingredients. Once the bacon’s crisp and golden, scoop it out with a slotted spoon and set it aside—you’ll use it for topping at the end!

Step 2: Brown the Sausage

Next, in the same pot (don’t clean it—those bacon drippings are gold!), crumble in your hot Italian sausage. Cook it thoroughly, breaking it up as it browns. The sausage’s spice and juices cook right into the pan, creating the first layer of savory depth for your Zuppa Toscana.

Step 3: Soften the Aromatics

Add the diced onion to the sausage and cook until the pieces are nice and soft, about five minutes. Then stir in the minced garlic, letting it bloom and release its aroma for just one minute. Your kitchen will already smell incredible by this point!

Step 4: Build the Broth

Pour in the chicken broth and water, scraping up any brown bits from the bottom of the pot (that’s pure flavor). Stir well to combine every last bit of goodness clinging to the pan, setting the stage for a rich, savory soup.

Step 5: Simmer the Potatoes

Slide in your thinly-sliced russet potatoes, making sure they’re evenly distributed in the liquid. Bring the soup up to a boil, then reduce the heat so it simmers gently. Let the potatoes cook until they’re fork-tender and almost buttery, about 10 to 12 minutes.

Step 6: Wilt the Kale

Next, add in your chopped kale. Stir it into the soup and let it cook until just wilted—usually 2 to 3 minutes is all it takes. The kale brightens up the pot and makes Zuppa Toscana feel nourishing and fresh.

Step 7: Finish with Cream

Lower the heat and pour in the heavy cream, stirring until everything is warmed through and creamy. Be careful not to let it boil—just let it get steamy and luscious. Taste and season your soup with salt, pepper, and red pepper flakes if you like a bit of heat.

Step 8: Serve and Garnish

Ladle the steamy Zuppa Toscana into bowls and top generously with the reserved crispy bacon. Each helping will have a perfect balance of creamy broth, zesty sausage, tender potatoes, and that signature smoky crunch!

How to Serve Zuppa Toscana

Garnishes

For the finishing touch, sprinkle each bowl of Zuppa Toscana with the crispy bacon you set aside earlier. A little extra black pepper or crushed red pepper flakes are lovely, too, along with a tiny shower of grated Parmesan if you want extra richness. If you feel fancy, add a swirl of fresh cream on top for a beautiful, restaurant-style effect.

Side Dishes

Warm, crusty bread is the classic companion—perfect for dunking and soaking up every last drop of that velvety broth. Try a simple Italian loaf, garlic bread, or even some homemade breadsticks. A fresh green salad with lemony vinaigrette provides a crisp, refreshing counterbalance that makes your Zuppa Toscana meal feel like a feast.

Creative Ways to Present

Impress your guests by serving Zuppa Toscana in hollowed-out bread bowls for an extra-fun, edible presentation. For parties, ladle mini-servings into espresso cups or small mugs as a cozy starter. You can also let everyone customize their bowls at the table—with little bowls of extra bacon, red pepper flakes, and shaved Parmesan within reach.

Make Ahead and Storage

Storing Leftovers

Store any leftover Zuppa Toscana in an airtight container in the refrigerator. It keeps beautifully for up to 4 days—just be aware that the potatoes and kale may continue to soften slightly as it sits, but the flavors only become deeper and more delicious after a good overnight rest.

Freezing

You can freeze Zuppa Toscana if you want to plan ahead, but for best results, leave out the cream during cooking and add it after reheating. Let the soup cool completely, ladle into freezer-safe containers, and store for up to 3 months. Thaw in the refrigerator before reheating and swirl in fresh cream for serving.

Reheating

Reheat Zuppa Toscana gently on the stovetop over medium-low heat, stirring occasionally until warmed through. If it seems too thick, add a splash of broth or water to loosen it up. You can also warm individual servings in the microwave—just use a deep bowl and cover loosely to prevent any splatters.

FAQs

Can I make Zuppa Toscana dairy-free?

Absolutely! Substitute coconut cream or your favorite unsweetened non-dairy creamer for the heavy cream. The soup will still be luxuriously creamy, and the other flavors shine just as brightly.

What type Soup

Traditional hot Italian sausage brings robust flavor to Zuppa Toscana, but feel free to use mild Italian sausage for a gentler spice, or mix and match to suit your family’s flavor preferences. You can even use chicken or turkey sausage for a lighter alternative.

Is there a substitute for kale?

Yes! If kale isn’t your thing, chopped fresh spinach is a wonderful substitute—it wilts quickly and lends a similar touch of green. Just add it at the very end, right before stirring in the cream.

How can I make this soup vegetarian?

To make a vegetarian Zuppa Toscana, swap out the bacon and sausage for plant-based versions and use vegetable broth instead of chicken broth. Add extra veggies like zucchini or cannellini beans for heartiness!

Can I double this recipe for a crowd?

This recipe is easy to scale—simply double all the ingredients and use your largest pot! Zuppa Toscana is always a hit at gatherings and will have your guests coming back for seconds (or thirds).

Final Thoughts

If you’re looking for a dish that signals comfort, celebration, and just a hint of Italian flair, you can’t beat Zuppa Toscana. Make a big pot, invite over your favorite people, and enjoy every creamy, savory bite together. I hope this recipe brings as much joy to your table as it does to mine!

Zuppa Toscana Recipe

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4.6 from 17 reviews

Author: admin
Total Time: 40 minutes
Yield: 6 servings
Diet: Non-Vegetarian

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Description

Zuppa Toscana is a hearty Italian-American soup featuring spicy sausage, potatoes, and kale in a creamy broth, perfect for a comforting meal.

Ingredients

Bacon:

4 slices chopped;

Hot Italian Sausage:

1 pound, casings removed;

Yellow Onion:

1 medium, diced;

Garlic:

3 cloves, minced;

Chicken Broth:

4 cups;

Water:

3 cups;

Russet Potatoes:

4 medium, sliced into ¼-inch thick half-moons;

Kale:

2 cups chopped, stems removed;

Heavy Cream:

1 cup;

Salt and Pepper:

to taste;

Crushed Red Pepper Flakes:

optional

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Instructions

Cook Bacon: In a large Dutch oven or soup pot, cook bacon over medium heat until crispy. Remove and set aside.
Cook Sausage: Add sausage to the pot, cook until browned, breaking it into crumbles. Add onion and cook until soft. Stir in garlic.
Add Broth and Potatoes: Pour in chicken broth and water, scraping the bottom. Add potatoes, bring to a boil, then simmer until tender.
Finish Soup: Stir in kale until wilted. Lower heat, add cream, warm through. Season with salt, pepper, and red pepper flakes. Serve hot, garnished with bacon.