Cozy Zuppa Tuscana Soup for Cold Winter Nights
There’s something magical about a steaming bowl of soup, isn’t there? Especially when it’s packed with bold flavors, creamy textures, and hearty ingredients that warm you from the inside out.
That’s exactly what Zuppa Toscana delivers—a perfect blend of savory Italian sausage, crispy bacon, tender potatoes, and fresh kale, all swimming in a rich, garlicky broth.
If you’ve ever had this classic at a certain famous Italian restaurant, you know how addictively delicious it can be. But here’s the secret: making it at home is even better. Not only is it easy, but you can tweak it to your heart’s desire—extra bacon? Yes, please. A touch more garlic? Why not?
Table of Contents
Ingredients
- 1 pound Italian sausage, casings removed
- 4-6 slices of bacon, chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 3 cups water
- 2 large russet potatoes, sliced into 1/4 inch rounds and then quartered
- 1 teaspoon red pepper flakes (adjust to taste)
- 2 cups chopped kale
- 1 cup heavy cream
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Instructions
In a large pot or Dutch oven, cook the Italian sausage over medium-high heat, breaking it apart into crumbles as it cooks.
Once the sausage is browned, remove it from the pot and set it aside.
In the same pot, add the chopped bacon and cook until crispy.
Add the diced onion to the pot and cook until it becomes translucent, then add the minced garlic and cook for another minute.
Pour in the chicken broth and water, and bring the mixture to a simmer.
Add the sliced and quartered potatoes and red pepper flakes to the pot. Cook until the potatoes are tender, about 15-20 minutes.
Stir in the cooked sausage and chopped kale. Cook for an additional 5 minutes.
Reduce the heat to low and stir in the heavy cream. Season with salt and pepper to taste.
Let the soup simmer for a few more minutes to allow the flavors to meld together.
Serve hot, garnished with grated Parmesan cheese.
Frequently Asked Questions About Zuppa Toscana Soup
Whether you’re wondering about ingredient swaps, storage tips, or how to make it dairy-free, we’ve got you covered. Check out these frequently asked questions to make your soup-making experience as smooth and delicious as possible.
1. Can I make Zuppa Toscana dairy-free?
Absolutely! Swap the heavy cream with coconut milk or a dairy-free creamer for a creamy texture without the dairy. You can also use a plant-based butter alternative if needed.
2. What type of sausage should I use?
Italian sausage is the classic choice. You can use mild, spicy, or even turkey sausage depending on your flavor preference. If you like a little heat, opt for spicy sausage for extra kick.za
3. Can I use a different green instead of kale?
Definitely! Spinach, Swiss chard, or even collard greens work well as substitutes for kale. Add them toward the end of cooking so they stay vibrant and tender.
4. How can I make this soup healthier?
To lighten up the recipe, use turkey sausage instead of pork, replace heavy cream with half-and-half or a lower-fat alternative, and skip the bacon or use turkey bacon.
5. Can I make this soup in advance?
Yes! Zuppa Toscana tastes even better the next day as the flavors have more time to meld. Just store it in an airtight container in the refrigerator and reheat gently on the stovetop.
6. How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3-4 days. If the soup thickens, add a splash of broth or water while reheating to get the perfect consistency.
7. Can I freeze Zuppa Toscana?
Yes, but keep in mind that the texture of the potatoes and cream may change slightly after freezing. To freeze, let the soup cool completely, transfer to a freezer-safe container, and freeze for up to 3 months. Reheat gently and add a little extra broth or cream if needed.
8. What can I serve with Zuppa Toscana?
This soup pairs beautifully with crusty bread, garlic bread, or a simple side salad. For a heartier meal, serve alongside roasted vegetables or a sandwich.
9. Can I make this in a slow cooker?
Yes! Brown the sausage and bacon first, then add all the ingredients (except the cream and kale) to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the cream and kale in the last 30 minutes.
10. How do I adjust the consistency of the soup?
For a thicker soup, mash some of the potatoes with a spoon or potato masher before serving. For a thinner soup, add more chicken broth or water.
Zuppa Tuscana Soup
Ingredients
- 1 pound Italian sausage casings removed
- 4-6 slices of bacon chopped
- 1 onion diced
- 3 cloves garlic minced
- 4 cups chicken broth
- 3 cups water
- 2 large russet potatoes sliced into 1/4 inch rounds and then quartered
- 1 teaspoon red pepper flakes adjust to taste
- 2 cups chopped kale
- 1 cup heavy cream
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Instructions
- In a large pot or Dutch oven, cook the Italian sausage over medium-high heat, breaking it apart into crumbles as it cooks.
- Once the sausage is browned, remove it from the pot and set it aside.
- In the same pot, add the chopped bacon and cook until crispy.
- Add the diced onion to the pot and cook until it becomes translucent, then add the minced garlic and cook for another minute.
- Pour in the chicken broth and water, and bring the mixture to a simmer.
- Add the sliced and quartered potatoes and red pepper flakes to the pot. Cook until the potatoes are tender, about 15-20 minutes.
- Stir in the cooked sausage and chopped kale. Cook for an additional 5 minutes.
- Reduce the heat to low and stir in the heavy cream. Season with salt and pepper to taste.
- Let the soup simmer for a few more minutes to allow the flavors to meld together.
- Serve hot, garnished with grated Parmesan cheese.
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Theresa Bedford is a lifestyle and relationship writer with a passion for self-development and to live life to the fullest. She writes about relationships, mindfulness, and simple living. Her work has been seen on the AP newswire, MSN, Wealth of Geeks, Media Decision, and more.
