If you have ever craved a hearty, soul-warming soup that combines the savory richness of Italian sausage and bacon with the fresh bite of kale and tender potatoes, then you are going to fall in love with this Zuppa Toscana Recipe. It’s a classic Italian-American favorite that brings layers of flavor and a comforting creaminess that is impossible to resist. Perfect for chilly evenings or gathering around the table with loved ones, this soup is as satisfying as it is easy to make.
Ingredients You’ll Need
The magic of this Zuppa Toscana Recipe lies in its simplicity. Each ingredient plays a vital role: the Italian sausage brings bold flavor, the bacon adds smoky crunch, and the potatoes give the soup its hearty body. Together, they create a beautiful balance enhanced by the fresh kale and finished with creamy richness.
- Italian sausage (1 pound): Choose mild or spicy according to your heat preference for a meaty, flavorful base.
- Bacon (4 slices, chopped): Adds a smoky crispiness that perfectly complements the sausage.
- Onion (1 medium, diced): Provides a subtle sweetness and foundation for the soup’s depth.
- Garlic (3 cloves, minced): Brings a fragrant warmth and enhances the savory notes.
- Chicken broth (4 cups): The liquid gold that ties the ingredients together with a light, savory base.
- Russet potatoes (4 medium, thinly sliced): Their starchiness is key for creating a hearty, comforting texture.
- Kale (2 cups, chopped): Offers a fresh, slightly bitter contrast that brightens the soup.
- Heavy cream (1 cup): Adds luscious creaminess that mellows the flavors beautifully.
- Salt and pepper: Essential for seasoning to bring out every nuance.
- Red pepper flakes (optional): For a little heat kick when desired.
How to Make Zuppa Toscana Recipe
Step 1: Brown the Italian Sausage
Start by cooking your Italian sausage over medium heat in a large pot until it’s deeply browned and cooked through. This caramelization adds wonderful flavor to the soup. Once done, remove the sausage and set it aside, but keep about a tablespoon of the rendered grease in the pot—it will be the perfect base for the next steps.
Step 2: Crisp the Bacon
Next, add your chopped bacon to the pot and cook until it’s crispy and golden. This step infuses the soup with smoky goodness. Just like with the sausage, remove the bacon once it’s ready and save it with the sausage for later.
Step 3: Sauté Onion and Garlic
Using the flavorful bacon grease left in the pot, sauté your diced onion for 3 to 4 minutes until it softens into a translucent dream. Then, toss in the minced garlic and cook for another minute to release its fragrant aroma—this combination builds the robust background that the rest of the soup will lean on.
Step 4: Simmer Potatoes in Chicken Broth
Pour in the chicken broth and add the thinly sliced potatoes. Bring everything to a boil, then reduce the heat and let it simmer gently for 10 to 15 minutes. This step allows the potatoes to become tender and soak up the flavors of the broth, creating a rich, satisfying texture.
Step 5: Combine Sausage, Bacon, and Kale
Return the browned sausage and crispy bacon to the pot along with the chopped kale. Let the kale wilt for about 5 minutes—this keeps its lovely green color while softening its texture just enough to meld perfectly with the other ingredients.
Step 6: Add Cream and Season
Lower the heat and stir in the heavy cream, which adds that signature velvety texture to this Zuppa Toscana Recipe. Finish by seasoning with salt and pepper to taste. If you enjoy a little extra heat, sprinkle in some red pepper flakes now, and give everything a gentle stir to combine.
How to Serve Zuppa Toscana Recipe
Garnishes
While this soup is delightful as is, adding a few garnishes can elevate both flavor and presentation. Consider a sprinkle of freshly grated Parmesan, a dash of extra red pepper flakes for heat, or a handful of chopped fresh parsley for a burst of color and freshness. A drizzle of olive oil can add a luxurious finish.
Side Dishes
Zuppa Toscana pairs wonderfully with crusty bread for dipping—think freshly baked Italian bread or garlic breadsticks. A crisp green salad with a tangy vinaigrette also balances the creaminess of the soup perfectly. For heartier meals, roasted vegetables or a simple grilled cheese sandwich make great companions.
Creative Ways to Present
If you want to impress your guests, serve the soup in rustic bowls or hollow out sourdough loaves to use as edible bread bowls. You can also layer components in clear glass mugs for a visual delight. For a playful twist, top each serving with crispy fried kale chips instead of wilted kale for extra crunch.
Make Ahead and Storage
Storing Leftovers
This Zuppa Toscana Recipe keeps beautifully in the fridge for up to 4 days. Store it in an airtight container to preserve its flavors and freshness. Reheat gently on the stove or in the microwave to avoid curdling the cream.
Freezing
If you want to freeze this soup, it’s best to do so before adding the heavy cream. Freeze the soup base in a freezer-safe container for up to 3 months. When ready to enjoy, thaw overnight and stir in the cream when reheating to maintain its creamy texture.
Reheating
To reheat, warm the soup over medium-low heat, stirring occasionally. If it seems too thick, add a splash of chicken broth or water to loosen it up. Take care not to boil once cream is added to keep the texture smooth and silky.
FAQs
Can I use turkey sausage instead of Italian sausage?
Absolutely! Turkey sausage is a leaner option and will still bring plenty of flavor. Just make sure to choose a flavorful Italian-style turkey sausage to keep the taste authentic.
Is it possible to make this soup vegetarian?
You can make a vegetarian version by substituting sausage and bacon with plant-based alternatives or hearty mushrooms, and using vegetable broth. The creamy base and kale still shine beautifully without the meat.
Can I prepare this soup in a slow cooker?
Yes, brown the sausage, bacon, onions, and garlic first, then add all ingredients except the cream to the slow cooker. Cook on low for 6-7 hours, add heavy cream at the end, and warm through before serving.
What is the best type of potato to use for Zuppa Toscana Recipe?
Russet potatoes work best for their starchy texture that breaks down slightly to thicken the soup while still holding some shape in thin slices.
How spicy is this soup? Can I control the heat?
The soup’s spice level depends mostly on the sausage you choose. Mild sausage creates a gentle warmth, while spicy sausage amps it up. Adding red pepper flakes is an easy way to control and customize the final kick.
Final Thoughts
This Zuppa Toscana Recipe is one of those golden, heartwarming dishes that earns its spot in your go-to recipe collection. It’s simple, satisfying, and has the kind of rich, comforting flavors that stick with you long after the last spoonful. Trust me, once you make it, you’ll find yourself craving it again and again—so gather your ingredients, cozy up with your pot, and enjoy every delicious step of this Italian classic!
Print
Zuppa Toscana Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
A hearty and comforting Zuppa Toscana soup featuring Italian sausage, crispy bacon, tender potatoes, and nutritious kale in a creamy chicken broth. Perfect for a cozy meal that serves six.
Ingredients
Meat
- 1 pound Italian sausage (mild or spicy)
- 4 slices bacon, chopped
Vegetables
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 medium russet potatoes, sliced into thin half-moons
- 2 cups kale, stems removed and leaves chopped
Liquids and Dairy
- 4 cups chicken broth
- 1 cup heavy cream
Seasonings
- Salt and pepper to taste
- Red pepper flakes (optional, for garnish)
Instructions
- Cook the sausage: In a large pot over medium heat, cook the Italian sausage until browned and fully cooked through. Once done, remove the sausage from the pot and set it aside, leaving 1 tablespoon of the grease in the pot for flavoring.
- Cook the bacon: Add the chopped bacon to the same pot and cook until crispy. Remove the bacon and set aside with the sausage, leaving the bacon grease in the pot.
- Sauté onions and garlic: In the grease left in the pot, sauté the diced onion for 3 to 4 minutes until softened and translucent. Add the minced garlic and cook for an additional minute until fragrant.
- Simmer potatoes: Pour in the chicken broth and add the sliced potatoes. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 to 15 minutes, or until the potatoes are tender when pierced with a fork.
- Add sausage, bacon, and kale: Stir the cooked sausage and bacon back into the pot. Add the chopped kale and simmer for 5 minutes more, allowing the kale to wilt and the flavors to blend.
- Finish with cream and seasoning: Lower the heat to prevent boiling and stir in the heavy cream. Season the soup with salt, pepper, and optionally garnish with red pepper flakes for added heat to taste.
- Serve: Ladle the hot soup into bowls and enjoy immediately, ideally served with crusty bread or a fresh salad on the side.
Notes
- For extra heat, increase the amount of red pepper flakes or use spicy Italian sausage.
- You can substitute kale with spinach or Swiss chard if preferred.
- For a lighter version, use half-and-half instead of heavy cream.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stove.
- Make sure to slice potatoes thinly to ensure they cook evenly and quickly.
