Hearty Zuppa Toscana Soup Recipe for Cozy Comfort

Like a giant hug, warm up with this Zuppa Toscana soup on cold winter days. Take a culinary journey to Tuscany without leaving your kitchen as we delve into the soul-satisfying world of Zuppa Toscana soup. This hearty Italian dish, renowned for its robust flavors and comforting warmth, is a true celebration of simple, wholesome ingredients.

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What is Zuppa Toscana?

Zuppa Toscana is a popular Italian soup that originated in the Tuscany region of Italy. The name “Zuppa” means soup in Italian. “Toscana” refers to the Tuscany region in Italy. This hearty and flavorful soup typically features a combination of ingredients that create a comforting and satisfying dish. While there can be variations, a traditional Zuppa Toscana recipe usually includes the following key components: Italian sausage, potatoes, kale, broth, cream, and seasoning.

Equipment needed

Making Zuppa Toscana soup only requires a few tools: a heavy bottom pot (I use my Lodge Dutch oven), sharp knife, and measuring cups/spoons.

Ingredients for Zuppa Toscana soup

To make Zuppa Toscana, you will need:

• 1 lb Italian sausage, hot or mild (bulk or casing removed)
• 4-5 potatoes, diced into bite-size pieces
• 1 bunch kale, stems removed and chopped into bite-size pieced (about 3 cups)
• 1 onion, diced
• 3 cloves garlic, minced
• 6 cups chicken broth
• 2 cups heavy cream
• 1 can cannellini beans, drained and rinsed (optional)
• 4 tbsp butter
• hot pepper flakes (optional, if using mild sausage)
• 1 tsp salt (or more if needed)
• 1/2 tsp pepper
• 4-6 slices of chopped, cooked bacon or bacon bits and freshly grated parmesan cheese for topping (optional)

How to make Zuppa Toscana soup

• Cook 4-6 pieces of bacon in a heavy bottom pot. Remove and drain on paper towels. (Optional)
• If not cooking bacon, add 2 tbsp olive oil to a heavy bottom pot over a medium high heat. Add sausage and cook until browned all over. Remove from pot and set aside.
• Add butter and onions. Sauté until onion is translucent.
• Add garlic, hot pepper flakes (optional) and cook for another minute. Add chicken stock and stir to scrape up all the browned bits at the bottom of the pot.
• Add potatoes, bring to a boil, and cook until potatoes are fork tender, about 15 minutes.
• Reduce heat to medium, add sausage back in to the pot along with the kale, beans, and heavy cream.
• Reduce heat to medium, add sausage back in to the pot along with the kale, beans, and heavy cream.
• Serve immediately and top with crumbled bacon and fresh parmesan cheese.

Variations

• I love the added creaminess the cannellini beans add to the soup, but omit the beans or replace with any type bean of preference
• Omit the potatoes and keep the beans
• Add diced carrot for more vegetables and added color
• Any type of kale can be used. I prefer curly kale for this dish.
• Kale can be replaced with spinach or chard
• Lighten up the calorie content by using light cream, half-n-half, or milk

Serving suggestions

This hearty Zuppa Toscana pairs well with a crusty baguette to sop up all that juicy flavor! Add a half sandwich for a delightful soup-and-sandwich lunch. Add a side salad for a complete meal.

If you love this soup as much as I do, I would really appreciate a 5-star review! Please comment below and let me know your thoughts on this recipe. Thanks for stopping by!

Hearty Zuppa Toscana Soup

dani

Like a giant hug, warm up with this Zuppa Toscana soup on cold winter days. This hearty Italian dish, renowned for its robust flavors and comforting warmth, is a true celebration of simple, wholesome ingredients.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Soup

Cuisine Italian

Servings 4 people

Calories 826 kcal

Ingredients

  

• 1 lb Italian sausage, mild or hot (bulk or casing removed
• 4-5 potatoes, diced into bite-size pieces
• 1 bunch kale, stems removed and chopped into bite-size pieces
• 1 onion, diced
• 3 cloves garlic, minces
• 6 cups chicken stock
• 2 cups heavy cream
• 1 can cannellini beans, drained and rinsed (optional)
• 4 tbsp butter
• 1/2 tsp hot pepper flakes (optional use with mild sausage)
• 1 tsp salt, more if needed
• 1/2 tsp pepper
• 4-6 slices cooked bacon, crumbled or bacon bits (optional)
• freshly grated parmesan cheese (optional)

Instructions

 

• Cook 4-6 pieces of bacon in a heavy bottom pot. Remove and drain on paper towels. (Optional)
• If not cooking bacon, add 2 tbsp olive oil to a heavy bottom pot over a medium high heat. Add sausage and cook until browned all over. Remove from pot and set aside.
• Add butter and onions. Sauté until onion is translucent.
• Add garlic, hot pepper flakes (optional) and cook for another minute. Add chicken stock and stir to scrape up all the browned bits at the bottom of the pot.
• Add potatoes, bring to a boil, and cook until potatoes are fork tender, about 15 minutes.
• Reduce heat to medium, add sausage back in to the pot along with the kale, beans, and heavy cream.
• Reduce heat to medium, add sausage back in to the pot along with the kale, beans, and heavy cream.
• Serve immediately and top with crumbled bacon and fresh parmesan cheese.

Notes

*Calories are approximate

Variations

• I love the added creaminess the cannellini beans add to the soup, but omit the beans or replace with any type bean of preference
• Omit the potatoes and keep the beans
• Add diced carrot for more vegetables and added color
• Any type of kale can be used. I prefer curly kale for this dish.
• Kale can be replaced with spinach or chard
• Lighten up the calorie content by using light cream, half-n-half, or milk

Keyword Italian soup, sausage kale potato white bean soup, Zuppa Toscana soup