Zuppa Toscana finds its roots in the rustic kitchens of Tuscany, Italy. Traditionally, it was a simple peasant dish made with whatever ingredients were readily available – typically including ingredients like potatoes, kale, and sometimes leftover meats like sausage or bacon. These humble ingredients were transformed into a hearty and nourishing soup that could feed a family.
The evolution of Zuppa Toscana has seen variations as it traveled across Italy and eventually made its way into the menus of Italian-American restaurants (most well known being Olive Garden). The addition of cream and the use of spicy Italian sausage are common adaptations found in many modern recipes, enhancing the richness and depth of flavor.
Today, Zuppa Toscana is beloved by many for its comforting qualities and versatility. Whether enjoyed as a starter to a meal or as a satisfying main course, this soup continues to capture the essence of Tuscan cuisine with its simple yet robust flavors.
To make this wonderful soup, start with a large pot or Dutch oven, cook the Italian sausage over medium heat, breaking it into crumbles as it cooks. Once browned, remove the sausage from the pot and set it aside. In the same pot, now add the chopped bacon and cook until crisp. Remove the bacon and set it aside with the sausage.
In the rendered bacon fat, sauté the chopped onion until translucent, then add the minced garlic and cook for another minute. Return the cooked sausage and bacon to the pot. Pour in the chicken broth and water, then add the diced potatoes, salt, black pepper, and red pepper flakes. Bring the soup to a simmer and cook until the potatoes are tender, about 15-20 minutes.
Stir in the chopped kale and cook for an additional 5 minutes, until the kale is wilted. Finally, pour in the heavy cream and stir until heated through.
Taste the soup and adjust seasoning if necessary. Serve hot, garnished with extra red pepper flakes if desired.
Zuppa Toscana Soup
Equipment
- Large pot or Dutch oven
- Measuring cups and spoons
- Chef knife
- Cutting board
Ingredients
- 1 lb Italian sausage (Spicy or mild, according to preference)
- 4 slices bacon chopped
- 1 onion diced
- 3 cloves garlic minced
- 4 cups chicken broth
- 3 cups water
- 4 potatoes diced
- 1 tsp salt
- ½ tsp black pepper
- 1 bunch kale stems removed and chopped
- 1 cup heavy cream
- ½ tsp red pepper flakes (Optional)
Instructions
- In a large pot or Dutch oven, cook the Italian sausage over medium heat, breaking it into crumbles as it cooks. Once browned, remove the sausage from the pot and set it aside.
- In the same pot, add the chopped bacon and cook until crisp. Remove the bacon and set it aside with the sausage.
- In the rendered bacon fat, sauté the chopped onion until translucent, then add the minced garlic and cook for another minute.
- Return the cooked sausage and bacon to the pot. Pour in the chicken broth and water, then add the diced potatoes, salt, black pepper, and red pepper flakes. Bring the soup to a simmer and cook until the potatoes are tender, about 15-20 minutes.
- Stir in the chopped kale and cook for an additional 5 minutes, until the kale is wilted.
- Finally, pour in the heavy cream and stir until heated through.
- Taste the soup and adjust seasoning if necessary.
- Serve hot, garnished with extra red pepper flakes if desired.
