Zuppa Toscana – Ever had a meal that just feels like a hug? That’s Zuppa Toscana for me. I’ll never forget the first time I tried it—actually, it wasn’t even a fancy setting or anything. It was a busy Saturday, and my husband and I were out running errands. You know, one of those days where you’re starving and end up at a chain restaurant because options are limited.
Anyway, I ordered their soup because it sounded cozy, and wow. It wasn’t just good—it was game-changing. Creamy, a little spicy, so hearty, and somehow it managed to feel indulgent and comforting at the same time. Fast forward to now, and I’ve recreated it at home, tweaking it here and there. My version? Just as satisfying but way more fun to make (and I get to skip the crowded restaurant). Plus, it’s kind of become a family staple—something I whip up when I want everyone at the table to stop talking and just say, “Wow, this is SO good.”
Why You’ll Love This Zuppa Toscana Recipe?
- Restaurant Vibes Without the Restaurant: Why wait for a table when you can make an even better version in your own kitchen?
- Comfort in a Bowl: Creamy broth, savory sausage, crispy bacon—this soup checks all the cozy boxes.
- Super Simple Ingredients: You don’t need anything fancy—just good ol’ pantry staples and fresh greens.
- Meal Prep Magic: It tastes even better the next day (if there’s any left, that is).
Ingredient Notes:
Every ingredient in this soup has its moment to shine. Let me break it down:
- Italian Sausage: This is the backbone of the soup’s flavor. Mild works well if you’re serving a crowd, but spicy is the move if you like a little heat.
- Red Pepper Flakes: Speaking of heat, these bring just enough warmth to balance the richness of the cream.
- Bacon: Can we agree that bacon makes everything better? The smoky, crispy bits give the broth so much depth.
- Potatoes: I like russets for their soft, creamy texture when cooked, but Yukon Golds work too if that’s what you have.
- Kale: I know kale gets a bad rap, but trust me, it’s perfect here. It holds up in the broth and adds a fresh, earthy balance.
- Heavy Cream: This is where the magic happens. It makes the soup rich and silky—don’t even think about using half-and-half.
Pro Tip: If you’re feeling fancy, sprinkle a little Parmesan on top when serving. It’s not traditional, but wow, is it good.
How To Make Zuppa Toscana?
Making Zuppa Toscana might sound fancy, but honestly? It’s as straightforward as soup gets. Here’s how I do it:
- Brown the Sausage
Start by cooking the sausage in a big ol’ pot or Dutch oven. Add the red pepper flakes while it browns to really infuse the flavor. Once it’s all golden and crumbly, scoop it out and set it aside. - Crisp the Bacon
In the same pot, throw in the bacon and let it crisp up. The smell alone is worth this step. Leave a bit of the drippings in there—it’s basically liquid gold for flavor. - Sauté the Onions and Garlic
Add the diced onion and minced garlic right into those bacon drippings. Cook them until the onion gets soft and the garlic smells incredible. Honestly, at this point, I’m usually tempted to just grab some bread and eat this mixture straight out of the pot. - Build the Broth
Pour in your chicken broth, making sure to scrape up any browned bits stuck to the bottom of the pot (those are flavor bombs). Toss in the potatoes and kale, and bring it all to a simmer. Let it cook until the potatoes are tender—about 15 minutes or so. - Add the Final Touches
Stir the sausage back in along with the heavy cream. Lower the heat and let it all come together for a few minutes. Give it a taste—maybe a little more salt or pepper? You’re the chef here, so adjust as needed. - Serve It Up
Ladle the soup into bowls and enjoy it while it’s piping hot. Oh, and don’t forget the crusty bread for dipping—it’s practically required.
Storage Options:
Got leftovers? Lucky you. Here’s how to keep them tasty:
- Fridge: Store the soup in an airtight container for up to 4 days. When reheating, add a splash of chicken broth or cream to loosen it up if it thickens.
- Freezer: You can freeze this soup for up to 3 months, but keep in mind the potatoes might get a little softer after thawing. It’s still delicious, though!
Variations and Substitutions:
Want to make it your own? Try these ideas:
Want To Save This Recipe?
- Swap the Kale: Not a fan? Spinach or Swiss chard works just as well.
- Change the Sausage: Turkey sausage is a lighter option, or go vegetarian with plant-based sausage.
- Low-Carb Twist: Sub the potatoes for cauliflower florets. It’s surprisingly good!
- Dairy-Free Option: Use coconut milk instead of cream. It’s different but still super creamy and delicious.
What to Serve with Zuppa Toscana?
This soup is practically a meal on its own, but a few sides never hurt:
- Crusty Bread: For soaking up all that creamy broth. Seriously, don’t skip this.
- Simple Salad: A crisp green salad with a tangy vinaigrette balances out the richness.
- Garlic Breadsticks: Because carbs on carbs are always a good idea.
- Roasted Veggies: A side of roasted Brussels sprouts or asparagus adds a fresh, earthy touch.
Frequently Asked Questions:
Can I make this soup in a slow cooker?
Yep! Brown the sausage and bacon first, then toss everything except the cream into the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, and stir in the cream at the end.
How do I stop the cream from curdling?
Easy—don’t add the cream while the soup’s boiling. Keep it at a gentle simmer, and you’ll be fine.
Can I freeze Zuppa Toscana?
You sure can! Just know the potatoes might get a little softer after freezing. It still tastes amazing, though.
What do you think? Are you ready to give Zuppa Toscana a try? I’d love to hear how yours turns out—let me know in the comments or drop me a message!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Zuppa Toscana
Ingredients
- 1 pound mild Italian sausage
- 1 ¼ teaspoons red pepper flakes
- 4 slices bacon cut into ½-inch pieces
- 1 large onion diced
- 1 tablespoon garlic minced
- 8 ¾ cups chicken broth
- 6 medium potatoes thinly sliced (Russet or Yukon Gold preferred)
- 6 cups fresh kale chopped
- 1 cup heavy whipping cream
Instructions
Cook the Sausage
- In a large Dutch oven or heavy-bottomed pot, cook the Italian sausage and red pepper flakes over medium-high heat. Stir frequently to break the sausage into crumbles. Continue cooking until the sausage is browned and fully cooked, approximately 10-15 minutes. Transfer the sausage to a bowl and set aside.
Prepare the Bacon
- Using the same pot, add the bacon pieces and cook over medium heat until crispy, about 8-10 minutes. Remove the bacon with a slotted spoon and set aside, leaving a few tablespoons of drippings in the pot.
Sauté the Aromatics
- Add the diced onion and minced garlic to the reserved bacon drippings. Cook, stirring occasionally, until the onion becomes soft and translucent, approximately 5 minutes.
Build the Broth
- Pour the chicken broth into the pot, stirring to deglaze and scrape any browned bits from the bottom. Bring the mixture to a boil. Add the sliced potatoes and chopped kale to the pot, reduce the heat to medium, and simmer for 15 minutes or until the potatoes are tender.
Incorporate the Sausage and Cream
- Return the cooked sausage to the pot, stirring to combine. Add the heavy whipping cream and mix thoroughly. Allow the soup to simmer for an additional 5 minutes to ensure all ingredients are heated through.
Serve and Enjoy
- Remove the pot from heat and ladle the soup into bowls. Garnish with crispy bacon bits if desired. Serve immediately with crusty bread or a simple salad on the side.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
