If you’re craving a cozy bowl of Italian-American comfort, Zuppa Toscana is just the soup you need in your life. This rich and creamy soup has it all: smoky bacon, sassy Italian sausage, tender potatoes, and vibrant kale, all swirled together in a luscious broth with just the right level of heat. Every bite feels like a hug, and whether it’s a chilly night or you’re feeding a hungry crowd, Zuppa Toscana is a flavor-packed dish that never fails to wow—trust me, there won’t be a drop left in the pot!
Ingredients You’ll Need
Gathering the right ingredients is truly half the fun, because each one adds a distinct magic to your Zuppa Toscana. These simple, classic components work together to build layers of savory flavor, irresistible texture, and that signature creamy finish.
- Italian sausage (1 pound): Use spicy for a little kick or mild for a family-friendly soup; either way, it brings lots of delicious heartiness.
- Thick-cut bacon (4 slices, chopped): Infuses the soup with smoky goodness and a perfectly crisp bite for garnish.
- Yellow onion (1 medium, diced): Adds natural sweetness and depth to the broth.
- Garlic (3 cloves, minced): Don’t skip the garlic—it perfumes the entire soup and lifts every other flavor.
- Russet potatoes (4 cups, sliced into 1/4-inch half-moons): These provide comforting substance and soak up all that luscious broth.
- Low-sodium chicken broth (6 cups): The base that ties it all together; low-sodium gives you better control over salt levels.
- Heavy cream (1 cup): Adds dreamy richness and a silky mouthfeel.
- Kale (4 cups, stems removed and chopped): For color, texture, and that classic Zuppa Toscana look—plus extra nutrients!
- Salt and freshly ground black pepper (to taste): Season to your liking to make the flavors sing.
- Red pepper flakes (optional): For those who love a little extra heat in their bowl.
- Grated Parmesan cheese (for serving): A salty, nutty finish that makes every spoonful irresistible.
How to Make Zuppa Toscana
Step 1: Crisp the Bacon
Start by warming up a large soup pot or Dutch oven over medium heat. Toss in the chopped bacon and watch it sizzle, turning irresistibly golden and crisp. This step sets the stage for Zuppa Toscana by infusing your base with an amazing, smoky aroma. Once the bacon is perfectly crisp, scoop it out with a slotted spoon and let it drain on a paper towel-lined plate—you’ll want to save this for topping each bowl later.
Step 2: Brown the Sausage
In that same flavorful pot (don’t clean it, you want all those bacon bits!), add your Italian sausage. Use your spoon to break it up into bite-sized crumbles as it browns. Let the sausage cook until it’s no longer pink and beautifully golden. If you find there’s an excess of fat in the pot, feel free to drain some off, but keep a little for extra flavor.
Step 3: Sauté the Aromatics
Next, toss in the diced onion and let it get soft and fragrant, about five minutes or until it turns translucent. Stir in the garlic and let it cook for just a minute longer—just until it releases that inviting aroma. By now, your kitchen probably smells amazing and everyone’s asking what’s for dinner!
Step 4: Simmer with Potatoes and Broth
Add your sliced potatoes and pour in the chicken broth. Give it all a gentle stir, making sure those potatoes are submerged. Bring the mixture to a boil, then dial the heat down and let everything simmer for 15 to 20 minutes, or until the potatoes are fork-tender. This step gives Zuppa Toscana its irresistible, hearty body.
Step 5: Add Cream and Kale
When the potatoes are almost buttery-soft, pour in the heavy cream—watch the broth instantly transform into a creamy dream. Stir in the chopped kale and let it gently wilt as the soup simmers for about 5 more minutes. The kale should be bright green and just tender, keeping that lovely texture and freshness in every spoonful.
Step 6: Season and Serve
Taste for salt and pepper and adjust as needed; toss in red pepper flakes if you like things spicy. Ladle the hot Zuppa Toscana into bowls, then pile on the reserved bacon and a generous sprinkle of grated Parmesan. The final result is pure magic!
How to Serve Zuppa Toscana
Garnishes
The best garnishes add both pop and texture! I love finishing each bowl with a shower of grated Parmesan, a few crunchy bacon crumbles, and a quick sprinkle of red pepper flakes if you’re feeling a little spicy. A swirl of olive oil or a scatter of fresh herbs (like chopped parsley or basil) can take it up another notch.
Side Dishes
Pairing your Zuppa Toscana with the right sides turns a simple soup night into a celebration. You can’t go wrong with a crusty loaf of Italian bread—perfect for dunking and soaking up every last bit of broth. A simple arugula or Caesar salad on the side keeps the meal light and bright, while garlic bread is always a crowd-pleaser.
Creative Ways to Present
For a fun dinner party twist, try serving Zuppa Toscana in hollowed-out bread bowls, or ladle it out into rustic crocks for that old-world farmhouse feel. If you want to impress, add a flaky pastry topper for individual pot pies, or offer a DIY topping bar where guests can add their own bacon, cheese, and heat to taste.
Make Ahead and Storage
Storing Leftovers
Storing Zuppa Toscana is a breeze. Once cooled to room temperature, transfer leftovers into airtight containers and keep them in the refrigerator for up to 4 days. The flavors deepen as they mingle, so your next bowl might be even better than the first!
Freezing
You can absolutely freeze Zuppa Toscana, though the cream may separate a bit upon thawing. Cool the soup completely, then portion into freezer-safe containers, leaving about an inch of space for expansion. It’ll stay delicious in the freezer for up to 2 months. Stir well after reheating to recombine any separated cream.
Reheating
To reheat, gently warm your soup on the stovetop over medium heat, stirring occasionally, until piping hot. If using a microwave, use a lower power setting and stir halfway through to ensure even heat. Add a splash of broth or water if it looks too thick, then top with fresh cheese and bacon for that just-cooked flavor.
FAQs
Can I use spinach instead of kale in Zuppa Toscana?
Absolutely! Spinach is a great alternative and will wilt even faster than kale. Just stir it in right at the end and let it soften in the hot soup before serving.
Is Zuppa Toscana gluten-free?
Yes, this recipe as written is naturally gluten-free, making it perfect for friends and family with gluten sensitivities. Just check that your sausage and broth are certified gluten-free to be safe.
Can I make Zuppa Toscana in a slow cooker?
You sure can! Brown the meat and sauté the aromatics first, then combine everything but the cream and kale in your slow cooker and cook on low for about 6 hours. Add the cream and kale in the last half hour until the soup is creamy and the greens are wilted.
How can I make Zuppa Toscana dairy-free?
Try swapping the heavy cream for unsweetened coconut milk for a dairy-free option that still brings amazing creaminess. The soup will still taste fantastic and have a lovely texture!
What’s the best way to make Zuppa Toscana ahead for a party?
Prepare the soup up to the step just before adding cream and kale, then refrigerate. When you’re ready to serve, reheat, stir in the cream and kale, and simmer until everything is hot and wilted. This keeps the greens vibrant and the soup super fresh.
Final Thoughts
If you’ve never tried Zuppa Toscana, now’s the time! This soup has a way of bringing everyone to the table, filling your kitchen with mouthwatering aromas and your bowls with so much heart. Give it a go—you’ll quickly discover why it’s an all-time favorite for chilly nights and special gatherings alike.
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Zuppa Toscana Recipe
- Total Time: 40 minutes
- Yield: 6 servings
- Diet: Non-Vegetarian
Description
Zuppa Toscana is a hearty Italian-American soup featuring spicy Italian sausage, crispy bacon, tender potatoes, and nutritious kale in a creamy broth. This satisfying soup is packed with flavor and perfect for a cozy meal.
Ingredients
Italian Sausage:
1 pound
Bacon:
4 slices, chopped
Yellow Onion:
1 medium, diced
Garlic:
3 cloves, minced
Russet Potatoes:
4 cups, sliced into 1/4-inch half-moons
Low-Sodium Chicken Broth:
6 cups
Heavy Cream:
1 cup
Kale:
4 cups, stems removed and chopped
Salt and Black Pepper:
to taste
Red Pepper Flakes:
optional
Grated Parmesan Cheese:
for serving
Instructions
- Cook Bacon: In a large soup pot or Dutch oven, cook chopped bacon until crisp, then set aside.
- Cook Sausage: Brown Italian sausage in the same pot, breaking it into crumbles. Drain excess grease if needed.
- Sauté Onion and Garlic: Add diced onion and cook until softened. Stir in garlic and cook for an additional minute.
- Add Potatoes and Broth: Add potatoes and chicken broth. Bring to a boil, then simmer until potatoes are tender.
- Finish Soup: Stir in heavy cream and kale. Simmer until kale is wilted. Season with salt, pepper, and red pepper flakes if desired.
- Serve: Serve hot topped with bacon and Parmesan cheese.
Notes
- For a dairy-free version, use coconut milk instead of cream.
- Substitute spinach for kale if preferred.
- Slow cooker option: Add ingredients (except cream and kale) and cook on low for 6 hours. Add cream and kale in the last 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 480
- Sugar: 2 g
- Sodium: 970 mg
- Fat: 36 g
- Saturated Fat: 16 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 75 mg
