Zuppa Toscana Soup Recipe

Zuppa Toscana, an Italian favorite made famous by restaurants, is a hearty and comforting soup packed with flavors from Italian sausage, creamy potatoes, kale, and a savory broth. It’s the perfect dish to warm up with on a cold day or to serve as a satisfying main course. The combination of ingredients creates a well-balanced blend of spicy, savory, and fresh flavors that make each bite irresistible. Here’s how to make this timeless soup at home with ease.

Ingredients You’ll Need:

For the Base:

• 1 pound of Italian sausage (mild or hot, based on preference)
• 1 medium onion, diced
• 3 cloves of garlic, minced
• 4 cups of chicken broth
• 3-4 medium potatoes, thinly sliced or cut into cubes
• 2 cups of kale, stems removed and leaves chopped
• 1 cup of heavy cream
• Salt and black pepper, to taste
• 1/2 teaspoon of red pepper flakes (optional, for a spicier kick)

Garnishes:

• Freshly grated Parmesan cheese
• Fresh parsley, chopped

Instructions for Making Zuppa Toscana

Step 1: Brown the Meats

1. In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon and set it aside, leaving the rendered fat in the pot.
2. Add the Italian sausage to the pot and cook until browned, breaking it into crumbles as it cooks. Drain excess fat if necessary, but leave about 1 tablespoon in the pot for flavor.

Step 2: Sauté the Aromatics

1. Add the diced onion to the pot with the cooked sausage and sauté for 3-4 minutes until translucent.
2. Stir in the minced garlic and cook for an additional minute until fragrant.

Step 3: Add the Broth and Potatoes

1. Pour in the chicken broth and bring the mixture to a gentle boil.
2. Add the sliced or cubed potatoes to the pot. Simmer for 10-15 minutes or until the potatoes are tender when pierced with a fork.

Step 4: Incorporate the Kale and Cream

1. Stir in the chopped kale and let it simmer for another 5 minutes, or until the kale is wilted but still vibrant.
2. Reduce the heat to low and slowly stir in the heavy cream. Let the soup warm through for a couple of minutes without boiling.

Step 5: Final Seasoning and Serve

1. Season with salt, black pepper, and red pepper flakes to taste.
2. Add the crispy bacon back into the pot and stir to combine.
3. Ladle the soup into bowls and garnish with freshly grated Parmesan cheese and chopped parsley.

Serving and Storage Tips

Serving Suggestions:

• Serve with warm, crusty bread or garlic breadsticks for dipping.
• Pair with a simple Caesar salad or bruschetta for a full Italian-inspired meal.

Storage:

• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Freezing: You can freeze Zuppa Toscana for up to 2 months, though the texture of the potatoes may slightly change upon reheating. Thaw overnight in the refrigerator before reheating.

Reheating:

• Warm the soup over medium heat on the stove, stirring occasionally. Add a splash of broth or cream if the soup has thickened during storage.

Helpful Notes

• Kale Alternatives: If kale isn’t available, use spinach or Swiss chard for a similar taste and texture.
• Sausage Substitution: Ground turkey or chicken sausage can be used for a lighter version of the soup.
• Cream Alternatives: Half-and-half or whole milk can be used in place of heavy cream for a lighter texture. You may need to thicken the soup slightly with a cornstarch slurry if using these substitutions.

Tips from Well-Known Chefs

• Chef Lidia Bastianich recommends simmering the potatoes until they begin to break down slightly, adding thickness to the broth.
• Chef Giada De Laurentiis suggests adding a touch of fennel seed to the sausage for enhanced depth of flavor.
• Chef Mario Batali emphasizes the importance of using freshly grated Parmesan to garnish, which brings out the richness of the soup.

Frequently Asked Questions

1. Can I make this soup dairy-free?

Yes, substitute the heavy cream with coconut milk or a plant-based cream alternative.

2. What type of potatoes are best?

Yukon gold potatoes or Russet potatoes work best as they hold their shape well and add creaminess.

3. Can I make this soup vegetarian?

Yes, omit the sausage and bacon and use vegetable broth instead of chicken broth. Add cannellini beans for extra protein.

4. What if I don’t have kale?

Spinach or Swiss chard are great substitutes and require less cooking time.

5. Is it okay to use pre-cooked sausage?

Yes, just cut it into slices or cubes and add it after the potatoes are cooked.

6. Can I use pre-cooked bacon?

Yes, but add it at the end so it retains some crispiness and flavor.

7. What wine pairs well with Zuppa Toscana?

A light Italian white wine like Pinot Grigio or a red Chianti pairs beautifully with this soup.

8. How do I keep the kale from being too bitter?

Blanch the kale for a minute in boiling water before adding it to the soup to remove some of the bitterness.

9. Can I prepare this in a slow cooker?

Yes, cook the bacon and sausage beforehand, then add all ingredients except the cream and kale to the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Add the cream and kale in the last 30 minutes of cooking.

10. Can I add more vegetables?

Absolutely! Sliced zucchini or diced bell peppers can be added for extra nutrients and flavor.

Enjoy this rich and satisfying Zuppa Toscana with its perfectly balanced flavors and hearty ingredients. It’s sure to become a household favorite!