If you’re craving a soup that feels like a warm hug on a chilly day, I’ve got just the thing for you: the Zuppa Toscana Soup Recipe. This Italian-inspired classic combines savory bacon, spicy sausage, tender potatoes, and vibrant kale to create a comforting bowl brimming with flavor. It’s simple to make but absolutely bursting with hearty goodness!
Why You Should Make This Recipe
Rich and Comforting Flavor: The blend of bacon and Italian sausage brings an irresistible savory depth that warms you from the inside out.
Easy and Quick to Prepare: With straightforward steps and simple ingredients, this soup is perfect for busy nights or casual entertaining.
Nutritious Kick of Greens: The fresh kale adds a lovely texture and a pop of color, plus a boost of vitamins to balance the hearty meat.
Customizable Spice Level: You can tweak the sausage blend to suit your taste, making the soup as mild or spicy as you like.
Ingredients & Substitutions
To craft this unforgettable Zuppa Toscana Soup Recipe, you’ll rely on a handful of ingredients that each bring something wonderful to the pot—whether it’s smokiness, creaminess, or just that perfect balance of texture. Plus, I’ve included some substitution ideas so you can easily adapt the recipe to what you have on hand.
- Bacon: Crispy bacon adds a smoky richness; turkey bacon works as a leaner alternative.
- Italian Sausage: Choose sweet, spicy, or a mix for your preferred flavor kick; ground pork with Italian seasonings can also do the trick.
- Russet Potatoes: Their starchy texture thickens the soup beautifully; Yukon gold potatoes will add a creamier consistency.
- Kale: Fresh curly kale is classic, but Swiss chard or spinach can be swapped in for a twist.
- Heavy Cream: This adds luscious creaminess; half-and-half or coconut milk are great alternatives for lighter or dairy-free versions.
How to Make Zuppa Toscana Soup Recipe
Step 1: Crisp the Bacon and Brown the Sausage
Start by cooking the chopped bacon in a large stockpot over medium heat until it’s deliciously crisp. Removing the bacon leaves behind flavorful fat to cook the sausage in—adding depth to every bite. Next, brown your Italian sausage in the same pot until it’s cooked through and caramelized. Set both meats aside on a paper towel-lined plate to drain excess fat.
Step 2: Sauté the Onions and Garlic
After discarding most of the fat, add a splash of olive oil and sauté chopped onions until they’re softened and aromatic—about 3 to 5 minutes. Then, toss in the minced garlic and cook for just 30 seconds to a minute, releasing that irresistible garlicky fragrance. This little flavor base sets the stage perfectly for the soup.
Step 3: Add Potatoes, Broth, and Seasonings
Return the cooked bacon and sausage to the pot, then add sliced Russet potatoes followed by chicken broth and water. Season with kosher salt and freshly ground black pepper. Bring everything to a boil, then reduce the heat and let it simmer gently for 10 to 15 minutes until the potatoes are nearly tender but not falling apart.
Step 4: Stir in Kale and Cream
Now it’s time to add those gorgeous kale leaves. Let the soup simmer another 5 to 10 minutes to soften the greens just right. Finish off by folding in the heavy cream, which creates that irresistible, silky texture Zuppa Toscana is known for. Give it a final stir and warm everything through—your soup is now ready to serve!
How to Serve Zuppa Toscana Soup Recipe
Garnishes
Topping your bowl with freshly grated Parmesan cheese adds a nutty, salty finish that perfectly complements the rich broth. If you’re feeling fancy, sprinkle a pinch of crushed red pepper flakes for a hint of heat or add a drizzle of good quality olive oil for extra richness.
Side Dishes
Crusty artisan bread or warm garlic breadsticks pair wonderfully for sopping up every creamy, savory spoonful. A fresh green salad with a bright vinaigrette will balance the richness of the soup beautifully for a complete, satisfying meal.
Creative Ways to Present
Try serving this soup in rustic bread bowls for a cozy, eye-catching presentation that doubles as a side treat. Alternatively, layer it over creamy polenta for a pleasing twist, or ladle it into small cups for a delicious appetizer at your next gathering.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your leftover Zuppa Toscana Soup Recipe in airtight containers in the fridge for up to five days. It reheats beautifully on the stove, making it perfect for quick lunches or cozy dinners later in the week.
Freezing
This soup freezes well, just be sure to leave some space in the container for expansion. Freeze for up to three weeks, then thaw overnight in the fridge before reheating. The flavors meld together even more after resting, making for an even tastier future meal.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally. If the soup thickens too much, simply add a splash of water or chicken broth to loosen it up. For microwave reheating, warm in short intervals stirring in between to ensure even heating.
FAQs
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Can I make this Zuppa Toscana Soup Recipe vegetarian?
Absolutely! Simply skip the bacon and sausage, and use vegetable broth instead of chicken broth. You can add hearty mushrooms or smoked paprika to mimic the savory depth.
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Is it possible to use frozen kale in this recipe?
Yes, frozen kale works fine—just add it during the last few minutes of cooking and be sure to drain any excess water to keep the soup from becoming too thin.
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Can this soup be made in a slow cooker?
Definitely! Brown the bacon and sausage first, then combine all ingredients except the kale and cream in a slow cooker. Cook on low for 5-6 hours, add kale and cream at the end, and cook for another 30 minutes.
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What’s the best way to reheat leftovers without losing flavor?
Reheat gently on the stove over low heat with a splash of broth or water to keep the texture creamy and fresh. Avoid high heat to prevent curdling of the cream.
Final Thoughts
This Zuppa Toscana Soup Recipe is one of those dishes that feels like a hug in a bowl — comforting, hearty, and delightfully easy to make. Whether it’s for a family dinner or a chilly weekend treat, it’s sure to become a go-to favorite. I hope you enjoy making it as much as I do sharing it with you!
Print
Zuppa Toscana Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
A hearty and comforting Zuppa Toscana soup featuring crispy bacon, Italian sausage, tender russet potatoes, fresh kale, and a creamy broth, simmered to perfection for a rich and flavorful meal.
Ingredients
Meats
- 1/2 pound bacon (about 8 slices), chopped
- 1 pound Italian sausage, casings removed (spicy, sweet, or a mix)
Vegetables & Aromatics
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 1 1/2 pounds Russet potatoes (3 large or 4 medium), sliced in half, then into 1/4-inch slices with peels on
- 2 cups fresh kale, stems removed and leaves chopped
Liquids & Seasonings
- 1 tablespoon olive oil
- 4 cups chicken broth
- 2 cups water
- 1 1/2 teaspoons Kosher salt
- 1/2 teaspoon pepper
- 1 cup heavy cream
- Freshly grated Parmesan cheese, for serving
Instructions
- Cook the Bacon: In a large stock pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Once cooked, remove the bacon to a plate lined with paper towels to drain the excess fat.
- Brown the Sausage: Add the Italian sausage to the bacon fat in the pan and cook until browned and cooked through. Remove the sausage to the plate with the bacon and discard the fat, then wipe out the pot clean.
- Sauté Onions and Garlic: Add olive oil to the cleaned pot and heat it. Add the chopped onion and cook over medium heat until softened, about 3 to 5 minutes. Stir in the minced garlic and cook for an additional 30 seconds to 1 minute, until fragrant.
- Combine Meats and Aromatics: Return the cooked bacon and sausage to the pot with the sautéed onions and garlic, stirring to combine.
- Add Potatoes and Broth: Add the sliced russet potatoes, chicken broth, water, salt, and pepper to the pot. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 10 to 15 minutes, or until the potatoes are almost tender.
- Cook the Kale: Stir in the chopped kale and continue to simmer for another 5 to 10 minutes until the potatoes are soft but not breaking apart and the kale is tender.
- Finish with Cream: Stir in the heavy cream and heat through gently without boiling. Serve hot, garnished with freshly grated Parmesan cheese.
Notes
- The recipe uses a combination of mild, sweet, and spicy Italian sausages to balance the flavors, but feel free to use all spicy or all mild based on your preference.
- Storage: Refrigerate cooled soup in an airtight container for up to 5 days. Reheat in a microwave or on the stovetop before serving.
- Freezing: Freeze cooled soup in a freezer-safe container for up to 3 weeks. Leave space for expansion and thaw in the refrigerator before reheating. Stir well if ingredients have separated.
