If you are craving a cozy, comforting bowl of soup that feels like a warm hug on a chilly day, look no further than this Zuppa Toscana Soup Recipe. This classic Tuscan-inspired soup combines savory Italian sausage, tender potatoes, crisp bacon, and vibrant kale in a creamy broth that is incredibly satisfying without being heavy. Each spoonful delivers a perfect blend of flavors and textures that will have you coming back for seconds. Whether you want a hearty weeknight dinner or a dish to impress friends, this Zuppa Toscana Soup Recipe hits all the right notes.
Ingredients You’ll Need
Ingredients You’ll Need
Don’t be intimidated by the ingredient list—each one is straightforward and essential, contributing its own magic to create the perfect balance of savory, creamy, and fresh flavors in your soup.
- Italian sausage (1 pound): Use mild or hot depending on your spice preference, it brings that signature meaty flavor.
- Bacon (1/2 cup diced): Adds a smoky crunch that elevates the texture and richness.
- Russet potatoes (4-5 small, sliced): These provide a soft, tender bite that soaks up the flavorful broth wonderfully.
- Chopped kale (3 cups): A hearty, leafy green that adds a fresh, slightly bitter contrast and beautiful color.
- Low-sodium chicken broth (6 cups): The savory liquid backbone that ties all the ingredients together without overwhelming saltiness.
- Half-and-half or heavy cream (1 cup): For that ultra-creamy and luscious texture.
- Large onion (1, finely chopped): Builds a sweet and aromatic base flavor.
- Garlic (6 cloves, minced): Adds warmth and depth to the broth.
How to Make Zuppa Toscana Soup Recipe
Step 1: Brown the Italian Sausage
Start by heating a heavy-based pot over medium-high heat. Add the Italian sausage, breaking it up as it cooks, until it’s nicely browned and fragrant. This step locks in flavor and creates the meaty foundation for the soup. Once browned, drain off excess fat and set the sausage aside for later.
Step 2: Crisp the Bacon
Next, in the same pot, toss in the diced bacon and cook for about two minutes until it’s crisp but not burnt. Remove the bacon and drain excess fat, making sure to reserve some of the drippings. These drippings will be important for sautéing the vegetables and infusing the soup with smoky depth.
Step 3: Sauté Onions and Garlic
Using the reserved bacon drippings, add the finely chopped onions to the pot. Cook them gently until softened and translucent, which usually takes around five minutes. Then add the minced garlic, cooking just until it becomes fragrant—about 30 seconds to a minute—being careful not to let it burn.
Step 4: Stir in Flour
Sprinkle in a bit of flour to the onion and garlic mixture and cook for around two minutes while stirring. This step helps thicken the soup gently, making sure your broth becomes silky and holds all the flavors together perfectly.
Step 5: Add Broth and Potatoes
Pour in the low-sodium chicken broth and add the sliced Russet potatoes. Bring the mixture to a boil, then season with any bouillon or spices you love (like salt, pepper, or crushed red pepper flakes). Let the soup bubble softly until the potatoes are fork-tender, which usually takes around 15 to 20 minutes.
Step 6: Finish with Cream, Sausage, Bacon, and Kale
Lower the heat and stir in the half-and-half or heavy cream, followed by the browned sausage, crisp bacon, and chopped kale. Simmer the soup until the kale softens but still retains a little bite—about 5 minutes. This balance creates a beautiful medley of textures and flavors in the final dish.
How to Serve Zuppa Toscana Soup Recipe
Garnishes
While the soup shines on its own, a sprinkle of freshly grated Parmesan cheese over each bowl adds a lovely salty and nutty finish. For a hint of freshness, finely chopped parsley or a drizzle of good olive oil can really brighten up the flavors. A grind of black pepper over the top never hurts either.
Side Dishes
Enjoy this soup with crusty garlic bread or a warm baguette to soak up every last bit of the creamy broth. A simple green salad with a tangy vinaigrette pairs beautifully, balancing the richness of the soup and adding a crisp texture contrast.
Creative Ways to Present
For a cozy family meal, serve the soup in rustic bowls straight from the pot, allowing guests to dive right in. If you want to impress at a dinner party, consider serving individual portions in small hollowed-out bread bowls, turning soup into edible art that tastes as good as it looks.
Make Ahead and Storage
Storing Leftovers
This Zuppa Toscana Soup Recipe makes excellent leftovers. Store any unused soup in airtight containers in the refrigerator for up to three days. The flavors actually deepen overnight, making the next-day bowl even more delicious.
Freezing
If you want to keep this soup longer, freezing is a great option. Transfer cooled soup into freezer-safe containers or heavy-duty zip-top bags, leaving some room for expansion. It will keep well for up to three months. Note: kale might become a bit softer after freezing, but the taste remains fantastic.
Reheating
Reheat the soup gently on the stovetop over low to medium heat, stirring occasionally. If the soup has thickened too much, add a splash of broth or water to bring it back to your preferred consistency. Avoid microwaving for reheating in order to keep the cream from separating.
FAQs
Can I use turkey sausage instead of Italian sausage?
Absolutely! Turkey sausage is a lighter alternative and works well to keep the soup healthy while still packing that savory flavor. Just make sure to pick an Italian-style turkey sausage for the best results.
Is it necessary to add cream to the soup?
The cream adds a lovely richness and smooth texture to the soup, but if you prefer, you can substitute with half-and-half or even a splash of milk for a lighter version. The soup will still be delicious, just slightly less indulgent.
Can I make this soup vegetarian?
Yes! Simply leave out the Italian sausage and bacon, and use vegetable broth instead of chicken broth. To add some protein and texture, consider adding cooked beans or mushrooms for an equally hearty and satisfying meal.
How do I keep the kale from getting mushy?
To maintain a fresh texture, add the kale towards the very end of cooking and simmer just long enough for it to wilt but still be tender. Overcooking kale will make it mushy and less vibrant, so a quick toss-in and brief simmer is key.
What sides pair best with Zuppa Toscana Soup Recipe?
Crusty bread or garlic toast is a classic and superb choice for dipping. A light mixed green salad provides a crisp contrast, or even some roasted vegetables for a more substantial meal complement.
Final Thoughts
This Zuppa Toscana Soup Recipe is one of those dishes that feels like a special treat but is actually so easy to make with simple ingredients you probably already have. It’s wonderfully versatile, comforting, and packed with flavor, perfect for sharing on any chilly day. I wholeheartedly encourage you to try making it yourself—once you do, this soup just might become your new go-to comfort food that friends and family will ask for again and again.
Print
Zuppa Toscana Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Description
This classic Zuppa Toscana Soup is a hearty and comforting Italian-American favorite featuring savory Italian sausage, crispy bacon, tender potatoes, and nutrient-rich kale simmered in a creamy chicken broth. It’s perfect for warming up on a chilly day and serves six generously.
Ingredients
Meat
- 1 pound mild Italian sausage (hot or mild)
- 1/2 cup diced bacon
Vegetables
- 4–5 small Russet potatoes, sliced
- 3 cups chopped kale
- 1 large onion, finely chopped
- 6 cloves garlic, minced
Liquids & Dairy
- 6 cups low-sodium chicken broth
- 1 cup half-and-half or heavy cream
Other
- 2 tablespoons all-purpose flour (implied from cooking instructions)
- Salt and black pepper to taste
- Grated Parmesan cheese (optional, for serving)
Instructions
- Brown the sausage: In a heavy-based pot over medium-high heat, cook the Italian sausage until browned and fully cooked. Drain any excess fat and set the sausage aside.
- Crisp the bacon: In the same pot, add the diced bacon and cook for about 2 minutes until crispy. Drain the bacon and reserve some of the bacon drippings in the pot.
- Sauté the onions and garlic: Using the reserved bacon drippings, sauté the finely chopped onions until softened and translucent. Add the minced garlic and cook until fragrant, about 1 minute.
- Create a thickener: Stir in about 2 tablespoons of all-purpose flour to the onion and garlic mixture and cook for approximately 2 minutes to remove the raw flour taste.
- Add broth and potatoes: Slowly add the low-sodium chicken broth while stirring to prevent lumps. Add the sliced Russet potatoes and bring the mixture to a boil. Season with bouillon or salt and pepper as desired.
- Cook the potatoes: Reduce the heat and let the potatoes simmer until fork-tender, usually about 15-20 minutes.
- Combine remaining ingredients: Lower the heat to a gentle simmer and stir in the half-and-half or heavy cream along with the cooked sausage, crispy bacon, and chopped kale. Simmer just until the kale softens, about 5 minutes.
- Serve: Ladle the hot soup into bowls and optionally top with grated Parmesan cheese. Enjoy immediately for best flavor.
Notes
- Use mild or spicy Italian sausage based on your preferred heat level.
- Low-sodium broth helps control the saltiness of the soup, but adjust seasonings as needed.
- Russet potatoes work best due to their texture, but Yukon Gold potatoes can be substituted.
- For a richer soup, heavy cream is preferred over half-and-half.
- This soup can be stored refrigerated for up to 3 days and reheated gently on the stovetop.
- Omitting the sausage and bacon turns this into a vegetarian-friendly soup if vegetable broth and plant-based cream substitutes are used.
