Zuppa Toscana Soup
Zuppa Toscana Soup is a hearty and comforting Italian-inspired soup that's full of rich flavors and satisfying textures. It typically features spicy Italian sausage, tender potatoes, kale, and a creamy…
Tip: save now, cook later.Zuppa Toscana Soup is a hearty and comforting Italian-inspired soup that’s full of rich flavors and satisfying textures. It typically features spicy Italian sausage, tender potatoes, kale, and a creamy broth that brings everything together in a warm bowl. This soup is perfect for chilly evenings when you want something filling but still fresh and flavorful.
I love making Zuppa Toscana because it feels like a hug in a bowl. The way the spicy sausage blends with the creamy broth and the slight bitterness of the kale makes every spoonful so interesting and delicious. One tip I always follow is to use red pepper flakes to add just the right amount of heat without overpowering the other flavors.
My favorite way to enjoy this soup is with some crusty bread on the side for dipping. It makes the meal complete and keeps everyone coming back for seconds. It’s one of those soups that’s easy to make but feels special enough to serve when friends or family come over. Plus, leftovers taste even better the next day!
Key Ingredients & Substitutions
Italian Sausage: This adds great flavor and spice. If you want less heat, use mild sausage or ground turkey for a lighter option. Removing the casing makes cooking easier.
Bacon: Adds smoky depth and a bit of crunch. Turkey bacon or smoked paprika can work if you want less fat.
Russet Potatoes: Their starchy texture helps thicken the soup. Yukon gold potatoes are a good substitute if you prefer a creamier, less floury texture.
Kale: Provides color, nutrients, and a slight bitterness that balances the creaminess. You can swap with spinach or Swiss chard if kale isn’t available.
Heavy Cream: Creates a rich, smooth broth. For a lighter dish, try half-and-half or coconut milk, but the flavor will be different.
How Do You Get the Perfect Balance of Flavors in Zuppa Toscana?
The key is layering flavors step-by-step. Here’s how I do it:
- Cook bacon first to release flavorful fat—don’t throw this out.
- Brown the sausage in the bacon fat to keep it juicy and flavorful.
- Sauté onions and garlic next to soften and add sweetness without burning.
- Add potatoes and broth, simmer gently until potatoes are tender—this thickens the soup naturally.
- Stir in kale last to keep it bright and fresh, cooking just until wilted.
- Finish with cream and red pepper flakes without boiling to keep the cream smooth and the spice balanced.
Patience in each step builds a tasty, comforting soup where no ingredient overpowers another. It’s all about harmony!
Equipment You’ll Need
- Large Dutch oven or heavy-bottom pot – perfect for browning sausage and simmering the soup evenly.
- Sharp knife – makes chopping onions, garlic, potatoes, and kale quick and safe.
- Cutting board – keeps your workspace clean and organized while prepping ingredients.
- Slotted spoon – helps you remove cooked bacon or sausage without the grease.
- Wooden spoon – gentle on your pot and great for stirring the soup without scratching.
Flavor Variations & Add-Ins
- Swap Italian sausage for spicy chorizo for a smoky, bolder flavor twist.
- Add cooked diced chicken instead of sausage for a lighter, milder taste.
- Use baby spinach or Swiss chard in place of kale for a softer green.
- Stir in grated Parmesan cheese just before serving for an extra cheesy finish.
How to Make Zuppa Toscana Soup
Ingredients You’ll Need:
- 1 lb Italian sausage (mild or spicy)
- 4 slices bacon, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 medium russet potatoes, sliced into thin half-moons
- 4 cups chicken broth
- 2 cups water
- 1 bunch kale, chopped (stems removed)
- 1 cup heavy cream
- 1 tsp crushed red pepper flakes (adjust to taste)
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 25 to 30 minutes to cook, so you can enjoy a warm, comforting bowl of Zuppa Toscana Soup in under 40 minutes.
Step-by-Step Instructions:
1. Cooking the Bacon and Sausage:
In a large pot or Dutch oven over medium heat, cook the chopped bacon until crisp. Use a slotted spoon to remove the bacon and set it aside, leaving the flavorful bacon fat in the pot. Next, add the Italian sausage to the pot, breaking it up with a spoon as it cooks. Once browned and fully cooked, remove the sausage and set it aside with the bacon. Drain excess fat if needed, leaving about 1 to 2 tablespoons in the pot.
2. Sautéing the Vegetables:
Add the diced onion to the pot and sauté until translucent, about 3 to 4 minutes. Then add the minced garlic and cook for an additional minute, until you can smell the delicious aroma.
3. Cooking the Potatoes and Kale:
Stir in the sliced potatoes, chicken broth, and water. Bring everything to a boil, then lower the heat and let it simmer until the potatoes are tender, about 10 to 15 minutes. Next, mix in the chopped kale and cook until it wilts, around 5 minutes.
4. Finishing the Soup:
Return the cooked sausage and bacon to the pot. Stir in the heavy cream and crushed red pepper flakes. Warm the soup through, being careful not to let it boil. Season with salt and pepper according to your taste.
5. Serving:
Ladle the soup into bowls and enjoy it hot. It’s fantastic with some crusty bread on the side to soak up the creamy broth.
Can I Use Frozen Sausage for This Soup?
Yes! Just make sure to fully thaw the sausage in the refrigerator overnight before cooking. This helps it brown evenly and ensures it’s cooked through.
Can I Make Zuppa Toscana Soup Ahead of Time?
Absolutely! The flavors actually develop more after sitting for a day. Store the soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove before serving.
How Can I Make This Soup Dairy-Free?
Simply substitute the heavy cream with coconut milk or a dairy-free cream alternative. Keep in mind this may slightly change the flavor and texture, but it will still be delicious.
What’s the Best Way to Store Leftovers?
Transfer the soup to airtight containers and refrigerate for up to 3 days. To freeze, place in freezer-safe containers and use within 3 months. Thaw in the fridge overnight and reheat gently on the stove.