I’m so glad you stopped by to check out this recipe for Zuppa Toscana. It’s funny how the simple things in life often bring people together, isn’t it? This soup reminds me of cozy winter evenings spent huddled with my family around the table, bowls steaming and laughter filling the air. Everyone has their favorite comfort food, and for us, this creamy, savory soup is at the top of the list.
There’s something heartwarming about stirring a pot of soup, knowing that each ingredient adds to the warmth of home. Growing up, my mom would whip up batches of this hearty dish, and I remember helping her chop the vegetables and sneak tastes as it simmered away. Now, I love making it for my own family, sharing that same sense of togetherness over a comforting bowl of Zuppa Toscana.
The best part? It’s simple enough for a weeknight dinner but special enough to serve when friends come over. Yes, it might be a little indulgent with that cream and bacon, but isn’t it nice to treat ourselves every now and then? Plus, it’s versatile; you can tweak the ingredients based on what you have on hand or the season. So gather your loved ones, and let’s dive into this easy-to-follow recipe that’s sure to become a beloved staple in your home!
How to Make Zuppa Toscana
Click here to get printable version
Ingredients
- 4 strips of bacon, diced
- 1 lb ground Italian sausage
- 1 medium onion, chopped
- 3 to 4 cloves garlic, minced
- 6 cups chicken stock
- 3 medium russet potatoes, peeled and cut into 1/4-inch pieces
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- A pinch of crushed red pepper flakes
- 1 cup heavy whipping cream
- 2 cups kale, chopped with stems removed
- 1/4 cup grated Parmesan cheese
Directions
Start by placing a large pot or Dutch oven over medium-high heat. Add the diced bacon and let it cook for about 5 minutes, or until it’s nice and crispy. Remember to stir occasionally to keep it from burning. When it’s ready, transfer the bacon to a plate lined with paper towels to drain off the excess fat.
Next, add the ground Italian sausage to the pot. Using a wooden spoon, break it apart and cook until it’s browned and no longer pink, roughly 5 minutes. Once cooked, scoop the sausage out onto a paper towel-lined plate.
In the same pot, toss in the chopped onion and sauté it for about 5 minutes, until it turns soft and translucent. Then, stir in the minced garlic and let it cook for about a minute more, just until fragrant.
Pour in the chicken stock and add the diced potatoes along with the kosher salt, black pepper, and crushed red pepper flakes. Bring everything to a boil, then lower the heat and let it simmer for about 15 to 20 minutes. You know it’s ready when the potatoes can be easily pierced with a fork.
Once your potatoes are tender, return the bacon and sausage to the pot. Then, gently stir in the heavy cream, chopped kale, and grated Parmesan cheese. Let it all simmer together for another 5 minutes, allowing those flavors to meld beautifully. Taste it and don’t hesitate to adjust the seasoning if you feel it needs a little more salt or pepper.
Now, it’s time to enjoy! Ladle the warm soup into bowls and serve it alongside some crusty bread or a fresh salad. Bon appétit!
Storing Suggestion
This Zuppa Toscana can be stored in an airtight container in the fridge for up to 3 days. If you want to keep it longer, consider freezing it in portions. Just make sure to thaw it in the refrigerator overnight before reheating.
Cooking Tips
If you want to add a bit more flavor, you can sauté some additional vegetables like carrots or celery with the onion. Also, consider using half-and-half instead of heavy cream for a lighter version, or swap in lower-fat sausage for a healthier alternative.
Serving Suggestions
This dish shines when served hot with a sprinkle of additional Parmesan on top. Pair it with garlic bread or a bright side salad to complement the hearty flavors of the soup. A chilled glass of white wine would be a delightful addition too!
Ingredient Substitutions
If you don’t have Italian sausage, ground turkey or chicken can be used as a leaner alternative. For those who want a vegetarian option, try using veggie sausage and replace the chicken stock with vegetable broth. You can also swap kale with spinach for a milder green.
Seasonal Variations
In winter, this soup is perfect as is, but in spring, you could toss in some fresh peas or asparagus for a bright, seasonal twist. In fall, add some butternut squash for a hint of sweetness that pairs wonderfully with the other ingredients.
Allergen Information
This recipe contains common allergens such as dairy (in the cream and cheese) and gluten in the chicken stock (check labels for gluten-free options). For a gluten-free variation, use gluten-free sausage and verify your broth is certified gluten-free.
FAQ
Can I use a slow cooker for Zuppa Toscana?
Absolutely! You can start by cooking the bacon and sausage in a skillet, then combine everything in the slow cooker. Let it cook on low for 6 hours or high for about 3 hours, adding the cream and kale during the last 30 minutes of cooking.
Can I make Zuppa Toscana ahead of time?
Yes, this soup is great for meal prepping! Just store it in the fridge for up to three days. The flavors will actually enhance as it sits. Reheat it gently on the stovetop or in the microwave before serving.
What can I do with leftovers?
Leftovers can be enjoyed as-is or transformed into a hearty casserole. Just layer the soup in a baking dish with some mozzarella cheese on top and bake until bubbly for a different twist!
Is Zuppa Toscana spicy?
The spiciness level is mild, thanks to the red pepper flakes. If you prefer more heat, feel free to add additional flakes or even a dash of hot sauce to your bowl before serving.
Can I use frozen vegetables in this soup?
Yes, you can definitely use frozen vegetables to save time. Just add them in during the last few minutes of cooking to ensure they’re heated through without becoming mushy.
How do I thicken Zuppa Toscana?
If you prefer a thicker soup, you can mash a portion of the potatoes with a fork once they are cooked, or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the pot as it simmers.
Zuppa Toscana
Ingredients
- 4 strips bacon diced
- 1 lb ground Italian sausage
- 1 medium onion chopped
- 3 to 4 cloves garlic minced
- 6 cups chicken stock
- 3 medium russet potatoes peeled and cut into 1/4" pieces, about 3 cups
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 pinch crushed red pepper flakes
- 1 cup heavy whipping cream
- 2 cups kale chopped, stems removed
- 1/4 cup Parmesan cheese grated
Instructions
- In a large pot or Dutch oven, cook the diced bacon over medium-high heat for about 5 minutes until it turns crispy. Stir occasionally to prevent sticking or burning. Once done, transfer to a plate lined with paper towels.
- Next, add the Italian sausage to the pot and cook, breaking it apart with a wooden spoon, until it's no longer pink, about 5 minutes. Move to a paper towel-lined plate.
- Then, add the chopped onion to the pot and sauté until it becomes translucent and tender, about 5 minutes. Incorporate the minced garlic and cook for an additional minute.
- Pour in the chicken stock, diced potatoes, salt, black pepper, and crushed red pepper flakes. Bring the mixture to a boil, then reduce the heat to low. Allow it to simmer for 15 to 20 minutes, or until the potatoes are tender enough to be pierced with a fork.
- Stir the cooked bacon and sausage back into the pot. Mix in the heavy cream, chopped kale, and Parmesan cheese. Let the soup simmer for another 5 minutes. Taste and adjust seasoning with extra salt and pepper if needed.
- Serve the soup warm, ladling it into bowls. Enjoy!
