Zuppa Toscana
This Zuppa Toscana is everything you love about the classic restaurant favorite - creamy, cozy, and packed with flavor! With hearty sausage, tender potatoes, and just the right amount of garlicky goodness, it’s the kind of soup that’ll have everyone coming back for seconds!
Servings: 6 servings
Ingredients
- 6 oz bacon chopped
- 1 pound ground Italian sausage spicy, mild or a mix
- 1 tablespoon olive oil optional
- 1 medium yellow onion finely diced (about 1 cup)
- 4 cloves garlic finely minced (about 1 tablespoon)
- ½ tsp red pepper flakes optional, for extra heat
- ½ tsp dried oregano or Italian seasoning
- ¼ cup dry white wine optional, for deglazing
- 2 (32-oz) contaners chicken broth
- 6 medium Yukon Gold potatoes peeled and sliced into ¼-inch slices (about 2 pounds)
- 2 cups water as needed
- 1 bunch kale leaves stripped and chopped (about 5 cups)
- 1 cup heavy whipping cream tempered before adding
- ¼ cup grated Parmesan Pecorino Romano; plus more for serving
- salt and black pepper to taste
- olive oil for drizzling (optional)
Instructions
- Cook bacon: In a large Dutch oven (5-6qt) over medium-high heat, cook 6 oz bacon (chopped) until browned and crispy (5-7 minutes). Remove bacon with a slotted spoon and drain on paper towels. Leave 1 tablespoon of bacon grease in pot.
- Brown sausage: Add 1 pound ground Italian sausage, breaking it up as it browns, 4-5 minutes. Sausage does not need to be fully cooked at this point, but should be browned on the outside.
- Sauté aromatics & deglaze: Reduce heat to medium. If pot seems dry, add 1 tablespoon olive oil (amount of fat rendered from different sausages varies, so add oil if needed - if enough fat rendered so 2-3 tablespoons are in pot, skip the oil). Add 1 medium yellow onion (diced) and sauté until softened, about 5 minutes. Stir in 4 cloves garlic (minced), ½ tsp red pepper flakes, and ½ tsp dried oregano or Italian seasoning and cook for 1 minute until fragrant. Pour in ¼ cup dry white wine to deglaze, scraping up any browned bits.
- Simmer potatoes: Pour in 2 (32-oz) contaners chicken broth and bring to a boil. Add 6 medium Yukon Gold potatoes (peeled and sliced into ¼-inch slices) and cook for 13-14 minutes or until fork-tender. If potatoes soak up too much liquid, add up to 2 cups water as desired. If desiring a thicker soup, mash a few potato slices against the side of the pot to naturally thicken the broth.
- Add kale: Stir in 1 bunch kale (chopped), simmer for 4-5 minutes until kale is tender.
- Finish: In a small bowl, temper 1 cup heavy whipping cream by whisking in a few spoonfuls of hot broth before adding it to the soup. Stir in ¼ cup grated Parmesan. Season to taste with salt and black pepper.
- Serve & garnish: Remove from heat and ladle into bowls. Garnish with crispy bacon, extra Parmesan, and a drizzle of olive oil. Serve hot with crusty bread or garlic toast.
Notes
Ingredient notes
- Italian sausage: Use spicy, mild, or a mix for balanced flavor.
- Yukon Gold potatoes: Creamy texture and hold their shape, but Russets work too.
- Kale: Adds a slight bitterness - swap with spinach, but add right at end.
- Heavy cream: Rich and creamy; half-and-half works but is lighter.
Recipe tips
- Use quality sausage - it’s the flavor base!
- Temper the cream to prevent curdling.
- Mash some potatoes for a thicker soup.
- Adjust heat with red pepper flakes to taste.
Storage tips
- Make ahead: Store in the fridge for 3-4 days; reheat gently to keep it smooth.
- Freeze before adding cream & kale (dairy can separate). Thaw, reheat gently, then stir in fresh cream and kale. Note: Potatoes may change texture!