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If you’re craving a comforting bowl of hearty, savory goodness, this Zuppa Toscana Recipe is the answer you’ve been looking for. Packed with crispy bacon, spicy Italian sausage, tender Yukon Gold potatoes, and vibrant kale, it’s a soul-warming soup that perfectly balances creamy richness and robust flavors. Whether it’s a chilly night or you simply need a meal that feels like a cozy hug, this Zuppa Toscana Recipe brings Italian-inspired comfort straight to your table with every satisfying spoonful.
Ingredients You’ll Need
Gathering your ingredients is a breeze, and the beauty is in their simplicity. Each item plays a crucial role in building layers of flavor, creating the perfect texture, and adding that inviting color that makes this soup so irresistible.
- 6 oz bacon (chopped): Crispy, smoky bacon sets the foundation for the soup’s deep flavor.
- 1 pound ground Italian sausage (spicy, mild or a mix): Adds a spicy or savory punch, depending on your preference.
- 1 tablespoon olive oil (optional): Helpful for sautéing if the skillet needs a little extra fat.
- 1 medium yellow onion (finely diced, about 1 cup): Sweetness and aromatic depth come from this essential veggie.
- 4 cloves garlic (finely minced, about 1 tablespoon): Garlic elevates the overall flavor with its warm, pungent presence.
- ½ teaspoon red pepper flakes (optional): Perfect for those who want a subtle kick of heat.
- ½ teaspoon dried oregano or Italian seasoning: Brings classic Italian herbal notes to the soup.
- ¼ cup dry white wine (optional): Adds depth and a touch of acidity when deglazing the pan.
- 2 (32-oz) containers chicken broth: The savory liquid heart of the soup, providing richness and moisture.
- 6 medium Yukon Gold potatoes (peeled and sliced into ¼-inch slices, about 2 pounds): Creamy and tender potatoes give the soup its hearty texture.
- 1 bunch kale (leaves stripped and chopped, about 5 cups): A healthy green addition that adds color and a slight bite.
- 1 cup heavy whipping cream (tempered before adding): Creates a luscious, creamy finish to the broth.
- ¼ cup grated Parmesan (or Pecorino Romano; plus more for serving): Cheese adds salty, nutty undertones that tie the flavors together.
- Salt and black pepper (to taste): Essential for seasoning and balancing all the flavors.
- Olive oil (for drizzling, optional): A finishing touch for extra richness and shine when serving.
How to Make Zuppa Toscana Recipe
Step 1: Cook the bacon
Start by crisping the chopped bacon in a large Dutch oven over medium-high heat until it’s beautifully browned and crunchy. This step is crucial because the rendered bacon grease left behind becomes the base of your soup’s flavor. Once cooked, transfer the bacon to paper towels to drain and leave about one tablespoon of that glorious bacon fat in the pot for the next step.
Step 2: Brown the Italian sausage
Next, add the ground Italian sausage to the pot, breaking it up with a spoon as it cooks. You’re not trying to fully cook it yet, just brown those pieces on the outside to layer in that rich, spicy flavor. This will take about 4 to 5 minutes and fill your kitchen with an irresistible aroma.
Step 3: Sauté aromatics and deglaze
After browning the sausage, reduce the heat to medium. If the pot looks a bit dry, add a splash of olive oil to keep things moving smoothly. Toss in the diced onion and let it soften until tender, about 5 minutes. Then, stir in minced garlic, red pepper flakes, and dried oregano or Italian seasoning—cooking them just long enough to release their fragrance, about one minute. To capture all the browned bits stuck to the bottom of the pot, pour in the dry white wine and scrape the pan gently. This step amps up the soup’s complexity without overpowering it.
Step 4: Simmer the potatoes
Pour in the chicken broth and bring everything to a boil. Add the sliced Yukon Gold potatoes and let them simmer for 13 to 14 minutes until they’re fork-tender but still hold their shape. If the soup appears too thick or the potatoes soak up too much liquid, simply add a little water to reach your ideal consistency. For a naturally thicker broth, mash a few potato slices against the side of the pot, releasing starches that gently thicken the soup.
Step 5: Add the kale
It’s time to add the chopped kale to the pot. Stir it in and let it cook for 4 to 5 minutes until the kale wilts and becomes tender, adding a pop of vibrant green and a perfect earthy bite that keeps this soup from feeling too heavy.
Step 6: Finish with cream and Parmesan
To achieve that classic creamy texture, temper the heavy whipping cream by whisking a few spoonfuls of the hot broth into it, then slowly stir this mixture back into the soup. Finally, stir in the grated Parmesan cheese and season with salt and black pepper to taste. This finishing touch brings a velvety richness and sharp cheesy notes that make this Zuppa Toscana Recipe truly unforgettable.
Step 7: Serve and garnish
Remove the soup from heat and ladle it into warm bowls. Top each serving with the crispy reserved bacon, extra Parmesan, and a light drizzle of olive oil if you like. It’s beautiful and inviting served alongside crusty bread or garlic toast, perfect for soaking up every delicious drop.
How to Serve Zuppa Toscana Recipe
Garnishes
Adding garnishes to your Zuppa Toscana Recipe elevates every spoonful. Crispy bacon bits bring crunch, extra Parmesan adds a final cheesy punch, and a drizzle of high-quality olive oil provides a glossy, fragrant finish that your guests will notice and appreciate.
Side Dishes
This soup pairs wonderfully with rustic, crusty bread or buttery garlic toast, ideal for sopping up that rich broth. A simple green salad with a tangy vinaigrette can help balance the richness and turn the meal into a complete and satisfying experience.
Creative Ways to Present
If you want to impress, serve your Zuppa Toscana Recipe in individual bread bowls or cast-iron mini pots. For a lighter presentation, garnish with fresh herbs like parsley or basil. You can also turn it into a hearty stew by adding extra vegetables or swapping kale for spinach to switch up the flavor profile.
Make Ahead and Storage
Storing Leftovers
Leftover Zuppa Toscana tastes just as wonderful the next day, if not better. Store it in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen, making it a perfect make-ahead meal for busy nights.
Freezing
This soup freezes beautifully. Cool it completely before transferring it to heavy-duty freezer bags or airtight containers. Freeze for up to 3 months. Just remember that the kale’s texture might soften after thawing, but the soup will still be delicious and comforting.
Reheating
When reheating, warm the soup gently on the stove over medium heat, stirring occasionally to prevent sticking. If needed, add a splash of broth or water to loosen it up. Avoid boiling to keep the cream from separating. This way, your Zuppa Toscana Recipe remains perfectly creamy and flavorful every time.
FAQs
Can I make Zuppa Toscana Recipe without heavy cream?
Absolutely! You can substitute the heavy cream with half-and-half or milk for a lighter version. Keep in mind the soup will be less rich but still delicious. Coconut milk is another option if you want a dairy-free twist, though it will alter the flavor slightly.
What can I use if I don’t have kale?
Swiss chard, spinach, or collard greens are excellent substitutes that provide similar texture and nutrients. Just add them toward the end of cooking for the best texture and freshness.
How spicy is this Zuppa Toscana Recipe?
The level of heat depends on your choice of sausage and red pepper flakes. Using mild sausage with no red pepper flakes results in a gentle warmth, while spicy sausage with red pepper flakes amps up the heat nicely. Customize it to your taste easily!
Can I prepare this soup in a slow cooker?
Yes, you can brown the sausage and cook the bacon on the stove first, then transfer everything to a slow cooker with the broth, potatoes, onions, and seasonings. Cook on low for 6-7 hours or on high for 3-4 hours before adding kale and cream near the end.
Is Zuppa Toscana Recipe gluten-free?
It can be, as long as you use gluten-free sausage and check that your chicken broth and other ingredients do not contain gluten. Always read labels carefully or make your broth and sausage at home to be sure.
Final Thoughts
There’s something truly special about this Zuppa Toscana Recipe—it’s the kind of dish that wraps you in warmth and invites you to savor each bite. Whether you’re making it for a weeknight dinner or a cozy gathering, it’s sure to become a beloved staple. So grab your pot and ingredients, and get ready to enjoy a bowl of pure comfort and flavor that feels like a hug in a bowl.
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Print
Zuppa Toscana Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
Zuppa Toscana is a hearty and comforting Italian soup featuring crispy bacon, spicy Italian sausage, tender Yukon Gold potatoes, vibrant kale, and a creamy Parmesan-infused broth. This rustic soup combines savory and spicy flavors with a rich and creamy texture, perfect for warming up on chilly days.
Ingredients
Meats & Fats
- 6 oz bacon, chopped
- 1 pound ground Italian sausage (spicy, mild, or a mix)
- 1 tablespoon olive oil (optional, for sautéing)
- Olive oil (for drizzling, optional)
Vegetables & Aromatics
- 1 medium yellow onion, finely diced (about 1 cup)
- 4 cloves garlic, finely minced (about 1 tablespoon)
- ½ tsp red pepper flakes (optional, for extra heat)
- ½ tsp dried oregano or Italian seasoning
- 6 medium Yukon Gold potatoes, peeled and sliced into ¼-inch slices (about 2 pounds)
- 1 bunch kale, leaves stripped and chopped (about 5 cups)
Liquids & Dairy
- ¼ cup dry white wine (optional, for deglazing)
- 2 (32-oz) containers chicken broth
- 1 cup heavy whipping cream (tempered before adding)
- ¼ cup grated Parmesan or Pecorino Romano cheese (plus more for serving)
Seasonings
- Salt and black pepper, to taste
Instructions
- Cook bacon: In a large Dutch oven (5-6 qt) over medium-high heat, cook chopped bacon until browned and crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and drain on paper towels, leaving 1 tablespoon of bacon grease in the pot.
- Browns sausage: Add ground Italian sausage to the pot and break it up while cooking. Brown the sausage on the outside for about 4-5 minutes; it does not need to be fully cooked at this stage.
- Sauté aromatics & deglaze: Reduce the heat to medium. If the pot seems dry, add a little olive oil as the fat rendered from sausage can vary. Add diced onion and sauté until softened, about 5 minutes. Stir in minced garlic, red pepper flakes, and dried oregano or Italian seasoning, cooking for 1 minute until fragrant. Deglaze the pot with white wine, scraping up any browned bits from the bottom.
- Simmer potatoes: Pour in chicken broth and bring the mixture to a boil. Add the sliced potatoes and cook for 13-14 minutes until potatoes are fork-tender. If potatoes absorb too much liquid, add water as needed. For a thicker soup, mash a few potato slices against the side of the pot to naturally thicken the broth.
- Add kale: Stir in the chopped kale and simmer for 4-5 minutes until the kale is tender but still vibrant.
- Finish: In a small bowl, temper the heavy cream by whisking in a few spoonfuls of hot broth. Then slowly add the tempered cream to the soup, stirring gently. Stir in the grated Parmesan cheese. Season with salt and black pepper to taste.
- Serve & garnish: Remove the soup from heat and ladle it into bowls. Garnish with the crispy bacon, extra Parmesan, and a drizzle of olive oil. Serve hot alongside crusty bread or garlic toast for a complete meal.
Notes
- For extra heat, include the optional red pepper flakes.
- Using Yukon Gold potatoes helps the soup achieve a creamy texture when some are mashed into the broth.
- Tempering the cream prevents curdling and keeps the soup smooth and creamy.
- If preferred, substitute Pecorino Romano for Parmesan cheese for a sharper flavor.
- Deglazing with white wine adds depth but can be omitted or replaced with additional broth if desired.
- For a dairy-free option, omit the heavy cream and cheese or use plant-based alternatives.
