If you’re a fan of hearty soups that are packed with flavor, then Zuppa Toscana is a must-try! This Italian-inspired soup is a delightful blend of savory sausage, crispy bacon, tender potatoes, and kale, all swimming in a rich, creamy broth. Perfect for chilly nights or when you just want to indulge in a bowl of comfort, this Zuppa Toscana recipe is sure to become a favorite in your household.
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Ingredients:
- 1 pound Italian sausage (spicy or mild, based on your preference)
- 6 slices frozen bacon, chopped
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 2 carrots, shredded (optional see note below)
- 2 celery, shredded (optional see note below)
- 4 cups potatoes, diced (you can use russet, or gold Yukon)
- 6 cups chicken broth or water with Badia complete spices
- 1 teaspoon red pepper flakes (adjust to taste)
- Salt and black pepper to taste
- 1/2 bunch kale, stems removed and leaves chopped ( about 1-2 cups)
- 1 cup heavy cream
How to make Zuppa Toscana?
1. Brown the Sausage:
In a large soup pot, cook the Italian sausage over medium heat until it’s browned and cooked through. Break it into smaller pieces as it cooks. Remove to a separate bowl.
2. Crisp the Bacon:
In the same pot, add the chopped bacon and cook until it becomes crispy. Remove excess grease, leaving about a tablespoon in the pot. Remove bacon to a paper towel lined bowl. This helps reduce excess grease. 
3. Saute Onions and Garlic:
Add the finely chopped onions to the pot and sauté until they become translucent. Add minced garlic and cook for an additional 1-2 minutes until fragrant. 
4. Add Potatoes and Broth:
Stir in the diced potatoes (peeled or not its a personal preference), chicken broth, red pepper flakes, salt, and black pepper. Add the browned sausage. Bring the mixture to a boil, then reduce the heat and simmer until the potatoes are tender. 
5. Incorporate Kale and Cream:
Once the potatoes are cooked, smash the potatoes a little bit in the pot to make the soup more creamy but still chunky. Add the chopped kale and let it wilt in the soup. Pour in the heavy cream, stirring gently to combine. Simmer for an additional 5-7 minutes until the soup is heated through.
6. Serve and Enjoy:
Ladle the Zuppa Toscana into bowls, sprinkle the crispy bacon on top with grated Parmesan cheese. Serve it alongside some crusty sourdough bread for a complete and satisfying meal.
Warm, hearty, and bursting with flavors, this Zuppa Toscana is a crowd-pleaser that will have everyone coming back for seconds. Whether you’re a seasoned home cook or just starting your culinary journey, this recipe is simple to follow and guaranteed to impress. So, gather your ingredients and get ready to savor the taste of Tuscany in the comfort of your own home!
NOTE:
- I like to add the bacon in when I am serving it. If you add right into the soup, it will become soggy.
- You can also add shredded carrots and celery for a bonus, it does not change the taste much and adds health benefits. Sauté carrots and celery at the same time as your onions and garlic. I have done both ways and love them equally.
If you tried this recipe and love it, please come back and give it a review or a comment. Tag me on IG @shakanranch
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Zuppa Toscana
Equipment
- Dutch oven
- Cast iron skillet
- Ladle
- Spatula
- Sharp knife
Ingredients
- 1 pound Italian sausage spicy or mild, based on your preference
- 6 slices frozen bacon chopped
- 1 onion finely chopped
- 3 cloves garlic minced
- 2 carrots shredded (optional see note below)
- 2 celery shredded (optional see note below)
- 4 cups potatoes diced (you can use russet, or gold Yukon)
- 6 cups chicken broth or water with Badia complete spices
- 1 teaspoon red pepper flakes adjust to taste
- Salt and black pepper to taste
- 1/2 bunch kale stems removed and leaves chopped ( about 1-2 cups)
- 1 cup heavy cream
Instructions
Brown the Sausage:
- In a large soup pot, cook the Italian sausage over medium heat until it's browned and cooked through. Break it into smaller pieces as it cooks. Remove to a separate bowl.
Crisp the Bacon:
- In the same pot, add the chopped bacon and cook until it becomes crispy. Remove excess grease, leaving about a tablespoon in the pot. Remove bacon to a paper towel lined bowl. This helps reduce excess grease.
Saute Onions and Garlic:
- Add the finely chopped onions to the pot and sauté until they become translucent. Add minced garlic and cook for an additional 1-2 minutes until fragrant.
Add Potatoes and Broth:
- Stir in the diced potatoes (peeled or not its a personal preference), chicken broth, red pepper flakes, salt, and black pepper. Add the browned sausage. Bring the mixture to a boil, then reduce the heat and simmer until the potatoes are tender.
Incorporate Kale and Cream:
- Once the potatoes are cooked, smash the potatoes a little bit in the pot to make the soup more creamy but still chunky. Add the chopped kale and let it wilt in the soup. Pour in the heavy cream, stirring gently to combine. Simmer for an additional 5-7 minutes until the soup is heated through.
Serve and Enjoy:
- Ladle the Zuppa Toscana into bowls, sprinkle the crispy bacon on top with grated Parmesan cheese. Serve it alongside some crusty sourdough bread for a complete and satisfying meal.
Notes
NOTE:
- I like to add the bacon in when I am serving it. If you add right into the soup, it will become soggy.
- You can also add shredded carrots and celery for a bonus, it does not change the taste much and adds health benefits. Sauté carrots and celery at the same time as your onions and garlic. I have done both ways and love them equally.
