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
Scale
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.
