When the craving for hearty, home-cooked comfort food hits, nothing satisfies quite like this easy Zuppa Toscana recipe. Creamy, rich, and packed with bold flavors, this soup delivers the perfect blend of savory sausage, tender potatoes, and fresh kale in every spoonful.
This recipe is perfect for hosting friends or simply indulging in a cozy night at home.
Why This Recipe Is a Must-Try
This Zuppa Toscana recipe isn’t just easy to make; it’s also a crowd-pleaser that brings restaurant-quality flavors to your table. Perfect for busy weeknights, it requires minimal prep and comes together in one pot, cutting down on cleanup.
The combination of creamy broth, crispy bacon, and spicy Italian sausage creates a depth of flavor that feels indulgent but is simple enough to whip up any day of the week.
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It’s also highly adaptable, making it one of the most versatile recipes you’ll ever try. From gluten-free modifications to adding extra vegetables, it’s easy to customize this dish to suit your needs or preferences.
Key Tips for Perfect Zuppa Toscana
- Choose Your Sausage Wisely: For an authentic touch, go with spicy Italian sausage. If you prefer a milder flavor, substitute it with sweet Italian sausage or turkey sausage.
- Don’t Skip the Bacon: The smoky richness of bacon is essential for creating layers of flavor in the soup. Cook it until crispy, then reserve it as a garnish for a satisfying crunch.
- Use Yukon Gold Potatoes: These potatoes add a buttery texture that holds up beautifully in the creamy broth.
- Get the Most Out of Your Kale: Strip the leaves from the stems and chop them into bite-sized pieces for a perfect balance of texture and freshness.
Customization & Dietary Modifications
This Zuppa Toscana recipe is incredibly flexible, allowing for simple substitutions to suit various dietary preferences:
- Gluten-Free: Omit the optional flour used for thickening and ensure your chicken broth is certified gluten-free.
- Dairy-Free: Replace heavy cream with a non-dairy alternative such as coconut cream or cashew milk for a dairy-free version that still offers a creamy texture.
- Vegetarian: Swap the sausage for plant-based crumbles or mushrooms and use vegetable stock instead of chicken broth for a hearty vegetarian option.
- Low-Carb: Replace the potatoes with cauliflower florets for a keto-friendly twist.
What to Serve with Zuppa Toscana
Pair this comforting soup with warm, crusty bread for dipping. A side salad with a light vinaigrette balances the richness of the soup and makes the meal feel complete.
For a simpler option, toasted sourdough or garlic bread are excellent choices.
Storage & Meal Prep Tips
This recipe is ideal for meal prep, as it tastes even better the next day. Here’s how to store it:
- Refrigerate: Let the soup cool to room temperature, then transfer it to an airtight container. Store in the refrigerator for up to 4 days.
- Freeze: For longer storage, freeze individual portions in airtight containers. When ready to eat, thaw in the refrigerator overnight and reheat on the stove over low heat.
Pro tip: If freezing, leave out the cream until you reheat the soup to maintain its velvety texture.
Pro Tips for Success
- Don’t Skimp on the Garlic: The recipe calls for a generous amount of garlic, and it’s worth it! As the soup simmers, the garlic mellows and enhances the overall flavor.
- Season Gradually: Start with a little salt and pepper, taste as you go, and adjust as needed. The sausage and broth can be salty, so be mindful of over-seasoning.
- Finish with Parmesan: A sprinkle of freshly grated Parmesan cheese on top adds the perfect finishing touch.
Why You’ll Love This Easy Soup Recipe
This Zuppa Toscana recipe offers everything you want in a comforting soup: bold, savory flavors, creamy texture, and a satisfying balance of hearty ingredients.
Try this Zuppa Toscana recipe today and discover your new favorite comfort food!
Easy Zuppa Toscana Recipe
Equipment
- 5½-quart Dutch oven or large heavy-bottomed pot
- Wooden spoon or spatula
- Ladle
Ingredients
- 6 slices regular-cut bacon chopped
- 1 pound bulk spicy Italian sausage or sausage links with casings removed
- 1 medium yellow onion diced
- Extra-light olive oil or vegetable oil as needed
- 1 medium head of garlic about 10 cloves, peeled and minced
- 2 tablespoons all-purpose flour optional, for thickening
- 8 cups chicken broth or stock homemade or store-bought low-sodium
- 2 cups filtered water
- 5 medium Yukon Gold or Russet potatoes sliced into ¼-inch-thick pieces
- 1 bunch curly kale stripped, rinsed, and chopped (about 6–7 cups)
- 1 cup heavy cream
- ½ teaspoon fine sea salt plus more to taste
- ¼ teaspoon freshly ground black pepper plus more to taste
- Freshly grated Parmesan cheese for serving
Instructions
- Prepare the Bacon: Heat a 5½-quart Dutch oven or large heavy pot over medium-high heat. Add the chopped bacon and cook, stirring occasionally, for about 5 to 7 minutes, until crispy. Use a slotted spoon to transfer the bacon to a plate lined with paper towels.
- Brown the Sausage: Carefully pour out most of the bacon fat, leaving about 2 tablespoons in the pot. Return the pot to medium-high heat and add the Italian sausage. Break it apart with a wooden spoon as it cooks, stirring frequently for 6 to 8 minutes, until fully browned. Transfer the sausage to the plate with the bacon.
- Cook the Onions and Garlic: Lower the heat to medium and add the diced onion to the pot. Cook, stirring occasionally, for about 5 minutes, or until the onion becomes soft and golden. If the pot seems dry, drizzle in a little olive oil. Stir in the minced garlic and cook for another minute, until fragrant.
- Thicken the Base (Optional): If using flour for a thicker soup, sprinkle it over the onion and garlic mixture. Stir constantly for about 1 minute to incorporate the flour and prevent lumps.
- Add the Liquid: Pour in the chicken broth and water, stirring to deglaze the pot by scraping up any browned bits from the bottom. Bring the mixture to a boil.
- Cook the Potatoes: Add the sliced potatoes to the boiling broth. Reduce the heat slightly and let them simmer for 12 to 14 minutes, or until they are tender but not falling apart.
- Incorporate the Kale and Sausage: Add the chopped kale to the pot, stirring to combine. Return the cooked sausage to the soup and bring everything to a gentle boil again.
- Finish with Cream and Seasoning: Stir in the heavy cream and season with salt and pepper to taste. Adjust the seasoning if needed, and let the soup simmer for a few more minutes to meld the flavors.
- Serve and Garnish: Remove the pot from the heat. Ladle the soup into bowls and top each serving with the reserved crispy bacon and freshly grated Parmesan cheese. Serve warm with crusty bread for dipping.
- Storing Leftovers: Any leftover soup can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave before serving.
Notes
- For a gluten-free option, omit the flour.
- To simplify kale prep, hold the stem with one hand and strip the leaves off with the other.
- Leave the potato skins on for a rustic texture and added nutrients.
- Adjust the spice level by using mild Italian sausage instead of spicy.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.