Zuppa Toscana is a hearty and flavorful soup that originated in Tuscany, Italy. It is typically made with Italian sausage, potatoes, kale or Swiss chard, onions, garlic, and chicken or vegetable broth. The soup gets its name from the Tuscan region where it originated, and is known for its rich and savory taste. Zuppa Toscana has become a popular dish in many parts of the world, and is often served as a comforting meal on cold days. Whether you enjoy it as a starter or a main course, this delicious soup is sure to warm your heart and please your taste buds.

A white bowl of Zuppa Toscana Soup with bacon on top.

Prep Time: 15 MINUTES
Cook Time: 45 MINUTES
Total Time: 1 HOUR
SERVINGS: 6

Ingredients

  • 1 pound ground Italian sausage, hot or mild
  • 1 tablespoon butter
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon hot sauce
  • 1 teaspoon soy sauce, can sub Worcestershire sauce
  • 3 tablespoons flour
  • 5 cups chicken broth
  • 1 cup heavy cream
  • 3-4 small russet potatoes, about 1 lb.
  • 3 cups kale, roughly chopped

Seasonings

  • 1 teaspoon EACH: mustard powder, dried parsley
  • ½ teaspoon EACH: dried oregano, dried basil
  • 1 Pinch of red pepper flakes, optional

For Serving

  • Grated Parmesan
  • Roughly Chopped Bacon

Instructions

  • Cook and crumble the sausage in a large soup pot over medium heat until cooked through, about 10 minutes. Reserve 1 tablespoon drippings and set the sausage aside. (1 additional tbsp. butter can be used if you don’t have drippings.)
  • Add the drippings and butter to the soup pot and add the onions. Cook over medium heat until softened, about 5 minutes. Add the garlic, hot sauce, soy sauce, and seasonings and cook for 1 more minute.
  • Add the flour and stir continuously for 2 minutes, until the raw flour smell is gone.
  • Add the chicken broth in small splashes, stirring continuously. Add the heavy cream in the same manner. Bring to a boil, then reduce to a simmer.
  • Clean the potatoes and pat them dry. Cut them in half lengthwise, then cut into 1/4-inch slices. Add the the potatoes to the soup along with the cooked sausage.
  • Simmer for 10 more minutes, or until the potatoes are nearly fork tender. Stir in the kale and simmer for 5 more minutes.
  • Transfer to serving bowls and garnish with red pepper flakes, grated Parmesan, and/or chopped bacon. Serve!

Notes

  • Flavor Enhancers: The mustard powder, hot sauce, and soy sauce are flavor enhancers and can't be tasted outright in this recipe. The hot sauce doesn't make this soup hot/spicy. I usually use Frank's hot sauce.
  • Sausage: Hot Italian Sausage is typically used in Zuppa Toscana, but mild Italian works if you are heat averse. My personal preference is Jimmy Dean Original Pork Sausage.
  • The sausage in this recipe is cooked over medium heat as opposed to medium-high, this keeps it extra juicy and gives you enough drippings to make the roux, which also adds a lot of flavor.
  • Cheese Garnish: I like to garnish bowls of this soup with freshly grated Belgioioso Parmesan cheese.
  • Spinach can be used instead of kale if preferred or needed.
  • Be sure to pair this with my crusty, airy, No Knead Bread for dipping!

Slow Cooker Method:

Note: Flour is not used for the slow cooker method.
  • Follow steps 1 & 2 as outlined in stove top method. Transfer everything to the Crock Pot except for the heavy cream, potatoes, and kale.
  • Cook on LOW for 5-6 hours or on HIGH for 3-4.
  • Add the potatoes during the last 45 minutes. Cook until fork tender but not overcooked.
  • Flip heat to low, if not it’s not already. Slowly stir in the heavy cream, followed by the kale. Let it heat through for 5 minutes, then serve!

Nutrition

Calories: 537kcal, Carbohydrates: 26g, Protein: 17g, Fat: 41g, Saturated Fat: 19g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 15g, Trans Fat: 0.1g, Cholesterol: 111mg, Sodium: 1402mg, Potassium: 821mg, Fiber: 3g, Sugar: 4g, Vitamin A: 4003IU, Vitamin C: 41mg, Calcium: 157mg, Iron: 3mg

Tips:

  • Use high-quality Italian sausage for the best flavor.
  • Cut the potatoes into small pieces so they cook quickly and evenly.
  • Use fresh kale and remove the tough stems before adding it to the soup.
  • Simmer the soup for at least 30 minutes to allow the flavors to meld together.
  • Adjust the seasoning to taste with salt and pepper.

FAQ:

Can I use a different type of meat instead of Italian sausage?
Yes, you can use ground beef, chicken, or turkey instead of Italian sausage. However, the soup will have a different flavor profile.

Can I use a different type of greens instead of kale?
Yes, you can use spinach or Swiss chard instead of kale. However, these greens will cook faster than kale, so adjust the cooking time accordingly.

Can I make this soup in advance?
Yes, you can make the soup in advance and store it in the refrigerator for up to 3-4 days or in the freezer for up to 3 months.

Storage:

Let the soup cool to room temperature before storing it in the refrigerator or freezer.

Store the soup in an airtight container to prevent it from absorbing odors and flavors from other foods.

To reheat the soup, simply place it in a pot and heat it over medium-low heat until it reaches the desired temperature. Add more broth or water if necessary to thin the soup out.