Name: Zuppa Toscana Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian-American
Ingredients: 1 pound Italian sausage (mild or spicy, casings removed); 4 slices bacon, chopped; 1 small onion, diced; 3 cloves garlic, minced; 4 cups russet potatoes, thinly sliced; 3 cups chopped kale, stems removed; 6 cups low-sodium chicken broth; 1 teaspoon crushed red pepper flakes (optional); Salt and black pepper, to taste; 1 cup heavy cream; Grated Parmesan cheese

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Craving a bowl of pure comfort that’s creamy, hearty, and packed with flavor? This Zuppa Toscana Recipe is one you’ll want to make on repeat! Inspired by the beloved restaurant classic, this soup brings together spicy Italian sausage, crispy bacon, tender potatoes, and vibrant kale, all swimming in a luxuriously rich broth. It’s a crowd-pleaser that fills your kitchen with mouthwatering aromas and your bowl with cozy satisfaction.

Ingredients You’ll Need

The beauty of this Zuppa Toscana Recipe is how each ingredient plays a starring role, adding depth, color, or texture. You don’t need a long shopping list—just these simple, well-chosen ingredients that work together to create soup magic.

Italian sausage (1 pound, mild or spicy, casings removed): The heart of this soup, bringing robust flavor and a hint of heat if you choose spicy.
Bacon (4 slices, chopped): Adds smoky, salty crunch and a delicious base for the soup.
Onion (1 small, diced): Lends sweetness and depth to the broth.
Garlic (3 cloves, minced): Infuses the soup with irresistible aroma and flavor.
Russet potatoes (4 cups, thinly sliced): Creamy and starchy, they thicken the soup and add comforting heartiness.
Low-sodium chicken broth (6 cups): The flavorful foundation that lets every ingredient shine without being too salty.
Crushed red pepper flakes (1 teaspoon, optional): For a little extra kick—add as much or as little as you like.
Salt and black pepper (to taste): Essential for balancing and elevating all the flavors.
Kale (3 cups, chopped, stems removed): Adds vibrant color, a pleasant bite, and a boost of nutrition.
Heavy cream (1 cup): Makes the broth luxuriously rich and velvety.
Grated Parmesan cheese (for garnish): The finishing touch that melts into the soup and adds savory depth.

How to Make Zuppa Toscana Recipe

Step 1: Brown the Sausage

Start by heating a large pot or Dutch oven over medium heat. Add the Italian sausage, breaking it up into crumbles as it cooks. You want it nicely browned for maximum flavor. Once cooked through, transfer the sausage to a plate, leaving a bit of the delicious rendered fat in the pot for the next step.

Step 2: Cook the Bacon, Onion, and Garlic

Add the chopped bacon to the pot and cook until it turns perfectly crisp. Then stir in the diced onion, letting it soften and absorb all that savory goodness for about 3 to 4 minutes. Toss in the minced garlic and let it cook for just 30 seconds—enough to release its fragrance without burning.

Step 3: Simmer the Potatoes

Pour in the chicken broth, scraping up any browned bits from the bottom of the pot for extra flavor. Add the thinly sliced potatoes and bring everything to a gentle boil. Reduce the heat and let the soup simmer for 10 to 15 minutes, or until the potatoes are tender enough to easily pierce with a fork.

Step 4: Add the Sausage and Kale

Return the browned sausage to the pot, then stir in the chopped kale. Let the soup simmer for about 5 more minutes, just until the kale wilts but still keeps its gorgeous green color. This is when the soup really starts to look and smell irresistible!

Step 5: Finish with Cream and Seasonings

Lower the heat and gently stir in the heavy cream, which transforms the broth into a creamy, dreamy base. Taste and season with salt, black pepper, and as much (or as little) red pepper flakes as you like. Give it all a good stir and you’re ready to serve your Zuppa Toscana Recipe hot and fresh.

How to Serve Zuppa Toscana Recipe

Garnishes

A classic bowl of Zuppa Toscana Recipe loves a shower of grated Parmesan cheese on top. Add a sprinkle of extra crispy bacon or a few red pepper flakes for a bit of heat. A drizzle of good olive oil can also make it feel extra special.

Side Dishes

Crusty bread is practically a must! Use it to soak up the creamy broth and savor every last drop. A simple green salad with a bright vinaigrette makes a refreshing counterpoint to the soup’s richness.

Creative Ways to Present

Serve your Zuppa Toscana Recipe in warm bowls for maximum comfort. For a fun twist, ladle the soup into mini bread bowls, or top with a handful of garlicky croutons. Hosting a dinner party? Offer a toppings bar with extra kale, Parmesan, bacon, and herbs so guests can customize their bowls.

Make Ahead and Storage

Storing Leftovers

Let leftover Zuppa Toscana Recipe cool to room temperature, then transfer it to an airtight container. It’ll keep well in the refrigerator for up to 4 days, making it a fabulous meal-prep option for cozy lunches.

Freezing

You can freeze this soup, but keep in mind that the potatoes and cream may change texture slightly when thawed. For best results, freeze the soup before adding the cream. Just thaw, reheat, stir in fresh cream, and enjoy!

Reheating

To reheat, simply pour the soup into a pot and warm it over medium-low heat, stirring occasionally. If it thickens up in the fridge, add a splash of broth or cream to bring it back to your desired consistency. Avoid boiling to keep the cream silky smooth.

FAQs

Can I use spinach instead of kale in Zuppa Toscana Recipe?

Absolutely! Spinach is a great substitute if you prefer a milder green or have it on hand. Just add it at the very end since it wilts much faster than kale.

How spicy is this soup?

The spice level is totally up to you. Use mild sausage for a gentler flavor or spicy for more heat. Add red pepper flakes gradually and taste as you go to suit your preference.

Is Zuppa Toscana Recipe gluten-free?

Yes, this recipe is naturally gluten-free as long as your sausage and broth are gluten-free, making it a fantastic choice for those avoiding wheat.

Can I make Zuppa Toscana Recipe dairy-free?

You can! Swap the heavy cream for full-fat coconut milk or a dairy-free creamer. The soup will still be creamy and delicious, just with a slightly different flavor profile.

What’s the best way to slice potatoes for this soup?

Thinly slicing your potatoes helps them cook quickly and gives the soup a silky, hearty texture. A sharp knife or mandoline slicer works best for even slices.

Final Thoughts

If you’re in the mood for a soul-warming meal, give this Zuppa Toscana Recipe a try—you’ll be amazed at how much flavor and comfort fit in one bowl! Don’t be surprised if it becomes a regular request from family and friends. Happy cooking!

Zuppa Toscana Recipe

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4.9 from 30 reviews

Author: admin
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This authentic Zuppa Toscana recipe delivers a rich and comforting Italian-American soup featuring Italian sausage, crispy bacon, tender potatoes, and nutritious kale all simmered in a creamy broth. Perfect for a hearty meal that warms you up on chilly days.

Ingredients

Scale

Meat and Protein

1 pound Italian sausage (mild or spicy, casings removed)
4 slices bacon, chopped

Vegetables and Aromatics

1 small onion, diced
3 cloves garlic, minced
4 cups russet potatoes, thinly sliced
3 cups chopped kale, stems removed

Liquids and Seasonings

6 cups low-sodium chicken broth
1 teaspoon crushed red pepper flakes (optional)
Salt and black pepper, to taste
1 cup heavy cream

Garnish

Grated Parmesan cheese

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Instructions

Cook the sausage: In a large pot or Dutch oven over medium heat, cook the Italian sausage until browned, breaking it into crumbles as it cooks. Remove the sausage from the pot and set aside, leaving a little of the rendered fat in the pot to enhance the flavor.
Cook the bacon and aromatics: Add the chopped bacon to the pot and cook until crisp. Then stir in the diced onion and cook until soft and translucent, about 3 to 4 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant, taking care not to burn it.
Add broth and potatoes: Pour the low-sodium chicken broth into the pot and add the thinly sliced russet potatoes. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 to 15 minutes, or until the potatoes become fork-tender and cooked through.
Combine sausage and kale: Return the cooked Italian sausage to the pot. Stir in the chopped kale and let the soup simmer for an additional 5 minutes until the kale wilts and softens.
Finish with cream and seasoning: Lower the heat and stir in the heavy cream. Season the soup with salt, black pepper, and the optional crushed red pepper flakes according to your taste preferences. Allow the soup to warm through without boiling.
Serve and garnish: Ladle the hot soup into bowls and garnish each serving with freshly grated Parmesan cheese and extra crispy bacon if desired. Serve immediately for the best experience.

Notes

For a lighter version of this soup, substitute turkey sausage for Italian sausage and use half-and-half instead of heavy cream.
Serve with crusty bread or garlic bread to make it a complete and satisfying meal.
You can adjust the spiciness by varying the amount of crushed red pepper flakes or by choosing mild or spicy Italian sausage.
To make this recipe gluten-free, ensure that the sausage and broth you use are certified gluten-free.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian-American