Zuppa Toscana Soup
Italian sausage, bacon, Yukon gold potatoes and kale in a creamy broth, just like the restaurant favorite. Cream goes in at the end so the soup stays smooth.
Zuppa Toscana Soup
Course: Main CourseDifficulty: Easy8
servings25
minutes4
hoursItalian sausage, bacon, Yukon gold potatoes and kale in a creamy broth, just like the restaurant favorite. Cream goes in at the end so the soup stays smooth.
Ingredients
1/2 lb bacon, chopped
1 lb mild Italian sausage
1 large onion, diced
2 tablespoons minced garlic
1/2 teaspoon sea salt
1/4 teaspoon black pepper
3 lb Yukon gold potatoes, cut into 1-inch cubes
4 cups chopped kale, stems removed
32 ounces chicken broth
1 cup heavy whipping cream
1/8 to 1/4 teaspoon cayenne pepper, optional
Extra crumbled bacon and grated Parmesan, for garnish
Directions
- Cook the bacon in a skillet until crisp, then move it to a paper towel. Save a spoonful of the fat if you like extra flavor.
- Brown the Italian sausage in the same skillet, breaking it into small pieces. Drain it well so the soup does not turn greasy.
- Put the sausage, onion, garlic, salt, pepper and potatoes in the slow cooker. Pour in the chicken broth.
- Cover and cook on LOW for 5 to 6 hours or on HIGH for 3 to 4 hours. The potatoes are done when a cube breaks under a fork.
- Stir the kale into the hot soup and let it wilt for about 10 minutes. It should turn bright green and soften.
- Pour in the heavy cream and the cayenne if you want heat. Stir gently and warm it through without boiling.
- Press a few potato cubes against the side of the pot with a soup ladle if you want a thicker broth. Taste and adjust the salt.
- Ladle into bowls and top with the crisp bacon and Parmesan. Serve right away.
Notes
- Spicy sausage turns up the heat, so skip the cayenne if you use it. Keep the garnishes separate so leftover soup stays creamy. The soup keeps about 3 days in the fridge, and the potatoes go soft if you freeze it.
Why this Zuppa Toscana soup is rich but balanced
Sausage and bacon give the broth smoky, hearty depth. Yukon gold potatoes hold their shape better than russets. Kale goes in near the end and keeps its color.
Cream added last keeps the soup silky.
Heat and swaps
Use hot sausage if you like more spice. Spinach can replace kale, but wilts faster. Do not boil the soup after adding cream, or it can separate.
Serving and storage
Serve with crusty bread. Keep bacon and Parmesan on the side.
Store leftover soup without the garnish. Reheat gently over low heat.
Choosing the sausage
Mild Italian sausage gives the classic flavor. Remove casings if needed, then break the meat into small pieces. Drain well before adding it to the pot. Kale stems are tough, so strip them out. Fresh Parmesan on top adds a salty finish. Serve it with crusty bread for dunking. A green salad with a sharp dressing balances the cream. Make it early in the day and it will be ready when the family sits down.
Zuppa Toscana Soup at a glance
- Prep time: 25 minutes
- Cooking time: 4 hours
- Servings: 8 servings
- Ingredients: 12, led by bacon, mild Italian sausage, onion, minced garlic
Tips for Zuppa Toscana Soup
Spicy sausage turns up the heat, so skip the cayenne if you use it. Keep the garnishes separate so leftover soup stays creamy. The soup keeps about 3 days in the fridge, and the potatoes go soft if you freeze it.
Zuppa Toscana Soup FAQ
How long does Zuppa Toscana Soup take?
Zuppa Toscana Soup takes 4 hours of cooking after 25 minutes of prep.
How many people does Zuppa Toscana Soup serve?
This recipe makes 8 servings.
What do I need to make Zuppa Toscana Soup?
12 ingredients, led by bacon, mild Italian sausage, onion, minced garlic. Amounts are in the recipe card above.
Part of: 28 Easy Crockpot Recipes for Cozy Fall Nights
