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Zuppa Toscana Soup: A Creamy Italian Delight

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There’s nothing like a warm bowl of Zuppa Toscana to bring comfort on a chilly day! This creamy, garlicky soup is packed with Italian sausage, tender potatoes, crispy bacon, and fresh kale—just like the restaurant favorite, but even better at home! I remember the first time I made this for my family; the kitchen smelled amazing, and everyone kept coming back for more. Now, it’s a must-have in our home, especially when we need a little extra warmth and love. Try it today and let your home fill with the aroma of pure comfort!

Ingredients

Scale
  • 1 lb (450g) Italian sausage (mild or spicy)
  • 4 slices bacon, chopped
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 3 medium russet potatoes, thinly sliced
  • 2 cups kale or spinach, chopped
  • 1 cup heavy cream
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and pepper to taste
  • Parmesan cheese for garnish

Instructions

  1. Cook the Bacon: Heat a large pot over medium heat. Add the chopped bacon and cook until crispy. Remove with a slotted spoon and set aside, leaving the bacon grease in the pot.
  2. Brown the Sausage: Add the Italian sausage to the pot and cook, breaking it into crumbles, until browned. Remove with a slotted spoon and set aside.
  3. Sauté the Aromatics: In the same pot, add the diced onion and cook until softened, about 3–4 minutes. Stir in the garlic and red pepper flakes (if using) and cook for 1 minute until fragrant.
  4. Simmer the Soup: Pour in the chicken broth and bring to a boil. Add the sliced potatoes, reduce the heat to a simmer, and cook for 10–12 minutes or until the potatoes are tender.
  5. Add the Meat and Greens: Stir in the cooked sausage, bacon, and kale. Simmer for another 2–3 minutes until the kale is wilted.
  6. Finish with Cream: Lower the heat and stir in the heavy cream. Cook for 2–3 minutes until heated through, but do not boil.
  7. Season and Serve: Season with salt and pepper to taste. Serve hot, garnished with Parmesan cheese.

Notes

  • For a lighter version, substitute the heavy cream with half-and-half or coconut milk.
  • Use sweet potatoes instead of russet for a slightly sweeter flavor.
  • Add extra veggies like zucchini or carrots for a heartier soup.
  • Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.

Nutrition

Find it online: http://recipes.swedishinarabic.net/zuppa-toscana-soup-a-creamy-italian-delight/