Zuppa Toscana is a hearty soup recipe that will warm you to your very core. Flavors come together in the perfect way in this delicious comfort food.
While you might know this soup from Olive Garden, this Tuscan soup has been around for ages. It features kale, sausage, and potatoes, making it an amazing and filling soup recipe.
How to Make Zuppa Toscana
Step 1: Cook the Bacon
In a large pot over medium heat, cook the bacon until it is crisp. Remove from the pot with a slotted spoon and transfer to a paper towel-lined plate. Drain off the excess grease, but there is no need to clean the pot.
Step 2: Cook the Italian Sausage
Add the Italian sausage and break it up, browning it for about three to five minutes until you no longer see pink.
Step 3: Add the Veggies
Add the onions, garlic, salt, pepper, and red pepper flakes to the cooked sausage and cook for a few minutes.
Step 4: Add the Broth
Add the chicken broth and bring to a roaring boil. Add in the potatoes and turn down the heat to a simmer. Cook until the potatoes are fork-tender, about 15 minutes.
Step 5: Add the Kale
Add the kale and let it wilt, about two minutes.
Step 6: Add the Cream
Slowly pour in the cream and stir in the cooked bacon. Scoop into bowls and enjoy!
Storing and Reheating Leftovers
Store any leftover soup in an airtight container in the refrigerator for up to three days. Reheat only the portion you are going to eat in a small saucepan over low heat, or in the microwave, stirring occasionally until heated through. Because of the kale and cream, I do not recommend freezing this Tuscan soup recipe.
What to Serve With Zuppa Toscana Soup
This creamy soup is delicious alone, with oyster crackers, or crusty bread. Here are a few other ideas to serve.
If you make this zuppa toscana recipe or any of my other recipes, leave a comment and let me know what you think!
Zuppa Toscana
Ingredients
- 4 slices thick-cut bacon diced
- 1 pound hot Italian sausage
- 1 medium yellow onion diced
- 4 garlic cloves minced
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes
- 6 cups chicken broth
- 4 Yukon gold potatoes cut into 1 inch pieces
- 4 cups kale chopped, large stems removed (170 grams)
- 1 cup heavy cream
Instructions
- In a large stock pot over medium heat, cook the bacon until it is crisp. Remove from the pot with a slotted spoon and transfer to a paper towel-lined plate. Drain off the excess grease, but there is no need to clean the pot.4 slices thick-cut bacon
- Return the pot to medium heat and add the Italian sausage and break it up, browning it for about 3 to 5 minutes until you no longer see pink.1 pound hot Italian sausage
- Add in onions, garlic, salt, pepper, and crushed red pepper flakes. Cook for 3 minutes.1 medium yellow onion, 4 garlic cloves, 1 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/4 teaspoon crushed red pepper flakes
- Add the chicken broth and bring to a roaring boil. Add in the potatoes and turn down the heat to a simmer. Cook until the potatoes are fork-tender, about 15 minutes.6 cups chicken broth, 4 Yukon gold potatoes
- Add the kale and let it wilt, about 2 minutes. Then add in the heavy cream.4 cups kale, 1 cup heavy cream
- Return the bacon to the pot, and add more salt and pepper to taste.
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