Zuppa Toscana Soup Recipe
If you’re craving a bowl of comfort that delivers bold flavors, creamy texture, and just the right amount of savory spice, Zuppa Toscana Soup is about to become your new go-to favorite. This Italian-American classic brings together hearty Italian sausage, tender potatoes, vibrant kale, and a swirl of luscious cream in a way that’s both rustic and irresistible. Whether you’re hosting friends or cozying up on a weeknight, this soup puts soul-warming goodness right at your fingertips. I promise—once you try it, you’ll want to make it again and again!
Ingredients You’ll Need
One of my favorite things about Zuppa Toscana Soup is how it turns simple, familiar ingredients into a magical, crave-worthy meal. Each component adds something unique, from color and crunch to morsels of rich, buttery goodness. Ready to gather what you need? Here’s what goes into every steaming pot.
- Italian sausage: Choose mild for a classic, comforting flavor or spicy if you like a little kick; just make sure to remove the casings!
- Chicken broth: This forms the savory, aromatic base—use a good-quality broth for the best flavor.
- Potatoes: I love using russet or Yukon gold potatoes; they become perfectly tender and soak up all the delicious broth.
- Onion: A diced onion adds sweetness and depth to round out the flavors.
- Garlic: Don’t skip the garlic—it’s essential for that irresistible aroma and gentle warmth!
- Kale: Chopped kale gives the soup its signature pop of green and a boost in texture and nutrients; spinach or Swiss chard are great swaps if you’re in a pinch.
- Heavy cream: This is what makes Zuppa Toscana luxuriously creamy—feel free to substitute half-and-half or milk for a lighter touch.
- Crushed red pepper flakes (optional): For those who love a hint of heat, a dash does wonders!
- Olive oil: Use it for sautéing, which helps bring out the flavors of the sausage and aromatics.
- Salt and black pepper: Season generously to taste—these basics really make the flavors shine.
- Cooked bacon pieces (optional): Finish with crispy bacon on top for smoky crunch and extra indulgence.
How to Make Zuppa Toscana Soup
Step 1: Brown the Italian Sausage
Grab your favorite large soup pot and heat up the olive oil over medium heat. Crumble the Italian sausage into the pot and cook, stirring and breaking it apart with a spoon, until it’s deeply browned and perfectly cooked through. Carefully spoon off any extra fat if you prefer a lighter soup, but leave a bit in for incredible flavor. This step gives Zuppa Toscana Soup its robust, savory base.
Step 2: Sauté the Onion and Garlic
Add the diced onion and minced garlic right into the browned sausage. Let them sizzle together for about 3 to 4 minutes, stirring often, until the onions turn soft and translucent and your kitchen smells absolutely heavenly. This is where that deeply comforting aroma starts to develop.
Step 3: Simmer the Potatoes
Next, stir in those diced potatoes along with the chicken broth. Increase the heat to bring everything to a gentle boil, then immediately reduce it to a simmer. Cover and let the soup cook for about 15 minutes; the potatoes should be fork-tender and starting to soak up those delicious flavors.
Step 4: Add the Kale and Spice
Once your potatoes are just right, add the chopped kale and crushed red pepper flakes (if you’re feeling spicy!). Simmer for another 5 minutes, until the kale is wilted and vibrantly green. This is the moment when Zuppa Toscana Soup goes from good to great—with beautiful color and a hint of lively heat.
Step 5: Stir in the Cream and Finish
Gently pour in the heavy cream, giving everything a good stir. Season with salt and black pepper until it tastes just the way you like it. Let the soup heat through fully, but don’t let it boil—this keeps it creamy and dreamy. Ladle into bowls and serve hot, with bacon bits sprinkled on top if you’re indulging!
How to Serve Zuppa Toscana Soup
Garnishes
Sprinkle each steaming bowl with crispy bacon pieces for a salty, smoky finish—totally optional but absolutely swoon-worthy. A little fresh parsley or a light dusting of Parmesan cheese also make lovely, bright toppings. Swirl in an extra drizzle of cream if you’re feeling fancy.
Side Dishes
Zuppa Toscana Soup is spectacular on its own, but it’s even better with sides: think warm, crusty Italian bread for dipping, a bright green salad to balance the richness, or even a simple antipasto plate if you’re hosting. Don’t forget a peppery loaf of focaccia or crunchy breadsticks to soak up every last drop!
Creative Ways to Present
If you’re serving guests, ladle the soup into rustic mugs or mini bowls for an appetizer course, or set up a toppings bar with bacon, herbs, and shredded cheese so everyone can customize their bowl. For a cozy family night, serve Zuppa Toscana Soup straight from a bubbling pot in the center of the table—let everyone help themselves, family-style.
Make Ahead and Storage
Storing Leftovers
Zuppa Toscana Soup keeps wonderfully for up to three days in the fridge. Let the soup cool to room temperature, then transfer to an airtight container. The flavors actually deepen overnight, making for a delicious encore the next day!
Freezing
If you want to freeze leftovers, let the soup cool completely, then portion it into freezer-safe containers. Leave a little room at the top for expansion. For best results, consider freezing the soup before adding the cream—then stir it in fresh when reheating. Stored properly, it keeps well in the freezer for up to three months.
Reheating
For a quick lunch or dinner, simply reheat Zuppa Toscana Soup gently on the stovetop over low heat, stirring occasionally. If you added cream prior to freezing or refrigerating, take care not to let it boil, which helps maintain its silky texture. You can also microwave individual portions in a pinch—just use a microwave-safe bowl and cover loosely.
FAQs
Can I use a different type Soup
Absolutely! While traditional Zuppa Toscana Soup calls for Italian sausage, you can swap in turkey or chicken sausage for a lighter twist, or even use plant-based sausage if you prefer a vegetarian version. Just look for bold flavors to keep the soup robust.
Is there a dairy-free option for this soup?
Yes, you can easily make Zuppa Toscana Soup dairy-free by substituting the heavy cream with full-fat coconut milk or a creamy plant-based alternative. The soup remains thick and satisfying, just with a slightly different flavor profile.
Can I make this in a slow cooker?
Definitely! After browning the sausage and sautéing the onions and garlic, transfer everything to your slow cooker along with the potatoes, broth, and kale. Cook on low for 5 to 6 hours or on high for about 3 hours. Stir in the cream at the end and heat through before serving.
What if I don’t have kale?
No worries—spinach or Swiss chard make excellent substitutes for kale in Zuppa Toscana Soup. Just add them toward the end of cooking, as they wilt much faster than kale.
How spicy is the soup?
The heat level depends mostly on your choice of sausage and whether you add red pepper flakes. Use mild Italian sausage and skip the red pepper for a gentle, family-friendly version, or kick things up with spicy sausage and a good sprinkle of pepper flakes.
Final Thoughts
If you’ve never made Zuppa Toscana Soup at home, now’s your chance to bring an Italian restaurant classic right to your kitchen. It’s cozy, creamy, and deeply satisfying—a guaranteed crowd-pleaser that will have everyone asking for seconds. I can’t wait for you to dip your spoon in and taste just how magical a bowl of homemade soup can be!
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Zuppa Toscana Soup Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Zuppa Toscana Soup is a comforting Italian-American soup featuring Italian sausage, potatoes, kale, and a creamy broth. This hearty soup is perfect for a cozy night in or a family gathering.
Ingredients
Italian Sausage:
- 1 pound Italian sausage (mild or spicy), casings removed
Broth and Vegetables:
- 4 cups chicken broth
- 2 cups potatoes, diced (russet or Yukon gold)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 cups kale, chopped
- 2 tablespoons olive oil
Seasonings and Garnish:
- 1 cup heavy cream
- ½ teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
- Cooked bacon pieces for garnish (optional)
Instructions
- Cook Italian Sausage: In a large pot, heat olive oil over medium heat. Add Italian sausage and cook until browned. Remove excess fat if needed.
- Sauté Onion and Garlic: Add diced onion and garlic to the pot, sauté until softened.
- Add Potatoes and Broth: Stir in diced potatoes and chicken broth. Simmer until potatoes are tender.
- Incorporate Kale: Add chopped kale and crushed red pepper flakes. Simmer until kale is wilted.
- Finish the Soup: Stir in heavy cream, season with salt and pepper. Heat through without boiling.
- Serve: Garnish with bacon pieces if desired and serve hot.
Notes
- Use spicy Italian sausage for extra heat or mild for a milder flavor.
- Kale can be substituted with spinach or Swiss chard.
- For a lighter version, substitute heavy cream with half-and-half or milk.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1½ cups
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 85mg
