Zuppa Toscana Soup
Zuppa Toscana Soup is a hearty, comforting bowl that combines spicy Italian sausage, tender potatoes, crisp kale, and a creamy broth that just hits the spot every time. It feels…
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Zuppa Toscana Soup is a hearty, comforting bowl that combines spicy Italian sausage, tender potatoes, crisp kale, and a creamy broth that just hits the spot every time. It feels like a warm hug on a chilly day, with flavors that are rich but balanced, and a little kick from the sausage that wakes up your taste buds.
I love making this soup when I want something satisfying but still quick to put together. The way the potatoes soften and soak up the creamy broth while the kale adds a fresh, slightly bitter note is such a great combo. Plus, the sausage spices the whole pot just enough without overpowering anything else. It’s one of those recipes I find myself craving more than once a month!
My favorite way to serve Zuppa Toscana is with a big piece of crusty bread for dipping. It’s also fantastic when made in larger batches because it tastes even better the next day. Whenever I bring it to a gathering, people always ask for the recipe, and it never fails to bring everyone around the table with smiles and empty bowls.
Key Ingredients & Substitutions
- Italian Sausage
- This is the heart of the soup’s flavor. You can use mild or spicy depending on your heat preference. For a lighter option, try turkey sausage or plant-based sausage.
- Russet Potatoes
- They hold shape well and soften nicely. Yukon gold potatoes work too if you want a creamier texture.
- Kale
- Fresh kale adds a pleasant bitterness and texture. If kale isn’t your favorite, try spinach or Swiss chard—they cook faster and blend well.
- Bacon
- Gives a smoky kick. You can skip it for a less fatty dish or swap for smoked turkey bacon for a leaner option.
- Heavy Cream
- Creates creamy richness. For a lighter soup, use half-and-half or a coconut milk alternative for dairy-free.
How Do I Get Potatoes Tender but Not Mushy?
Potatoes should be cooked just right—soft but still holding their shape. Here’s how:
- Cut potatoes into even ½-inch cubes for uniform cooking.
- Add potatoes to boiling broth and simmer gently; a rolling boil can break them down too fast.
- Check doneness by poking with a fork after 12 minutes; they should be tender but not collapsing.
- Avoid stirring too much once they start softening to keep them intact.
I like to taste-test early and often so the soup has a nice potato texture rather than feeling gluey or mushy.
Equipment You’ll Need
- Large Dutch oven or heavy pot – It holds all the ingredients and cooks everything evenly without burning.
- Wooden spoon – Perfect for stirring without scratching your pot.
- Sharp knife – You’ll need it to chop potatoes, onions, and kale cleanly and safely.
- Cutting board – Keeps your workspace tidy while prepping veggies and meat.
- Ladle – Makes serving the hot, creamy soup easy and mess-free.
Flavor Variations & Add-Ins
- Swap Italian sausage for ground chicken or turkey for a lighter taste without losing protein.
- Use spinach instead of kale for a milder, quicker-cooking green that still adds color and nutrition.
- Add a pinch of smoked paprika or a dash of nutmeg to deepen the warmth of the broth.
- Stir in shredded mozzarella or parmesan cheese just before serving for extra creaminess and flavor.
How to Make Zuppa Toscana Soup?
Ingredients You’ll Need:
- 1 lb Italian sausage (mild or spicy, casings removed)
- 4 large russet potatoes, peeled and diced into ½-inch cubes
- 1 medium onion, finely chopped
- 3-4 cloves garlic, minced
- 6 cups chicken broth
- 1 cup heavy cream
- 4 cups kale leaves, ribs removed and chopped
- 6 slices bacon, chopped
- 1 tsp crushed red pepper flakes (optional, for heat)
- Salt and freshly ground black pepper, to taste
- Olive oil, for cooking
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and another 25-30 minutes to cook. It’s a straightforward process that includes browning meat, simmering potatoes, and gently cooking the greens. In under an hour, you’ll have a warm, creamy soup ready to enjoy!
Step-by-Step Instructions:
1. Cook Bacon and Sausage:
Heat a large pot or Dutch oven over medium heat. Add the chopped bacon and cook until crispy. Use a slotted spoon to remove the bacon and set aside, leaving the flavorful drippings in the pot. Next, add the Italian sausage to the drippings, breaking it into pieces as it cooks. Brown until fully cooked, then remove and set aside with the bacon.
2. Sauté Onions and Garlic:
If needed, add a bit of olive oil to the pot. Sauté the chopped onions until they turn translucent, about 4-5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Cook Potatoes in Broth:
Pour in the chicken broth and bring it to a boil. Add the diced potatoes and simmer until they are tender, about 12-15 minutes.
4. Combine Ingredients and Add Greens:
Return the cooked sausage and bacon to the pot. Stir in the chopped kale and cook until wilted, about 3-5 minutes.
5. Finish with Cream and Seasoning:
Turn the heat to low and slowly stir in the heavy cream. Heat the soup through gently—do not let it boil to avoid curdling. Add crushed red pepper flakes for some heat if you like, and season with salt and pepper to your taste.
6. Serve Warm:
Ladle the soup into bowls and enjoy it hot. For extra comfort, serve with crusty bread to dip into the creamy broth.
Can I Use Frozen Sausage for This Soup?
Yes, but make sure to thaw it completely before cooking. Thaw overnight in the fridge or use the defrost function on your microwave. This helps the sausage cook evenly and prevents uneven texture.
Can I Substitute Kale with Another Green?
Absolutely! Spinach or Swiss chard work well as milder alternatives. Just add them towards the end of cooking since they wilt faster than kale.
How Should I Store Leftover Zuppa Toscana?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. If the soup thickens, add a splash of chicken broth or water to loosen it back up.
Can I Make This Soup Dairy-Free?
Yes! Substitute the heavy cream with coconut milk or a dairy-free cream alternative. Add it gently at the end, and avoid boiling to keep a smooth texture.