Zuppa toscana means Tuscan soup, and the version many Americans know from Italian-American restaurants is a creamy, peppery broth packed with Italian sausage, bacon, potatoes and kale. It is a big, filling bowl that works as the whole dinner, and it takes under an hour.
This, to me, is almost the ultimate cold weather comfort food. It’s hearty as heck, but still feels kinda elegant, and the flavors are so powerful. Serve it with a loaf of crusty bread to soak up every little bit of it.
Tips for Making Zuppa Toscana with Italian Sausage, Bacon, Potatoes and Kale
Drain the fat after browning. The sausage and bacon give off a lot of it. Leave just a tablespoon in the pot, or the soup turns greasy.
Slice the potatoes evenly. About 1/4 inch thick, so they all cook in the same 15 minutes and none turn to mush.
Add the kale near the end. Five minutes softens lacinato kale and keeps its green color. Curly kale needs 8 to 10.
Stir in the cream last, over low heat. Boiling it after the cream goes in can split the soup.
Zuppa Toscana with Italian Sausage, Bacon, Potatoes and Kale
Total Time: 55 minutes
Yield: Serves 6
Description
Zuppa toscana means Tuscan soup, and the version many Americans know from Italian-American restaurants is a creamy, peppery broth packed with Italian sausage, bacon, potatoes and kale. It is a big, filling bowl that works as the whole dinner, and it takes under an hour.
Ingredients
Units
- 1 lb (450 g) bulk Italian sausage, mild or hot
- 4 slices (about 115 g) bacon, chopped
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 1/2 tsp red pepper flakes
- 5 cups (1.2 L) chicken stock
- 2 cups (480 ml) water
- 1 1/2 lb (680 g) russet potatoes, scrubbed and sliced 1/4 inch (6 mm) thick, then halved
- 1 bunch (about 8 oz / 225 g) kale, stems removed and leaves chopped
- 1 cup (240 ml) heavy cream
- Salt and black pepper, to taste
Instructions
Cook the sausage and bacon in a large pot over medium-high heat for 8 to 10 minutes, breaking up the sausage, until browned and the bacon is crisp. Spoon off all but 1 tbsp of the fat.
Add the onion and cook for 5 minutes. Add the garlic and red pepper flakes and cook for 1 minute.
Pour in the stock and water and add the potatoes. Bring to a boil, then reduce to a simmer and cook for 12 to 15 minutes, until the potatoes are tender.
Stir in the kale and simmer for 5 to 10 minutes, until tender. Reduce the heat to low and stir in the cream. Warm it through without boiling, then taste and season with salt and pepper.
Notes
- Keeps 3 days in the fridge. Reheat gently.
- Slow cooker: brown the sausage and bacon first, cook everything but the kale and cream on low for 6 hours, and add the kale and cream for the last 20 minutes.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
Category: Comforting Soups
Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Fat: 32 g
- Carbohydrates: 23 g
- Protein: 14 g
Frequently Asked Questions
My zuppa toscana is too salty. How do I fix it?
The sausage, bacon and stock all add salt, so taste before you add any. If it is already salty, add a cup of water or unsalted stock and simmer for 10 minutes, or stir in a little more cream.
It is too thin or watery. What can I do?
Mash a few of the potato slices against the side of the pot and stir them in. The starch thickens the broth. You can also simmer it uncovered for 10 minutes before adding the cream.
Can I make it without cream?
Yes. Use whole milk or evaporated milk for a lighter soup, or full-fat coconut milk for dairy-free. Add it off the boil, since milk is more likely to split than cream.
Can I use spinach instead of kale?
Yes. Stir in about 4 cups of baby spinach in the last 2 minutes, since it wilts much faster. Swiss chard or collards also work, and they need a few extra minutes.
Can I freeze it?
It does not freeze well. The potatoes turn grainy and the cream can split when thawed. If you want to freeze some, do it before adding the cream and kale, then add them when you reheat.
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