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Zuppa Toscana is a delicious Italian soup that is perfect for cold weather or anytime you want a comforting and hearty meal.
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Table of contents
This Zuppa Toscana soup originates from Tuscany, Italy, and is typically made with Italian sausage, potatoes, kale, cream, and chicken broth. The soup is known for its creamy texture and savory flavors, which come from the rich combination of sausage, potatoes, and cream. It’s also a versatile dish that can be easily customized with different ingredients, seasonings, and toppings.
To make zuppa toscana, start by browning some Italian sausage in a large pot or Dutch oven. Once the sausage is cooked, remove it from the pot and set it aside. Add some onions and garlic to the pot and sauté until they are soft and fragrant. Next, add in some diced potatoes, chicken broth, and water, and bring the soup to a simmer. Let the soup cook for about 20 minutes, or until the potatoes are tender.
Once the potatoes are cooked, add in some chopped kale and the cooked sausage, and let the soup simmer for a few more minutes until the kale is wilted. Finally, stir in some heavy cream to give the soup its signature creamy texture, and season with salt and pepper to taste. Serve hot and garnish with some grated Parmesan cheese or red pepper flakes, if desired.
Zuppa toscana is a simple and delicious soup that’s perfect for a cozy night in or for serving to guests. Its creamy texture and savory flavors make it a satisfying and comforting meal, and the combination of sausage, potatoes, and kale is both hearty and healthy. With its customizable ingredients and easy preparation, zuppa toscana is a must-try recipe for any soup lover.
How to Make Zuppa Toscana Soup
To make this recipe, you will need the following ingredients:
- Italian Sausage: Provides a spicy and savory flavor that is characteristic of the soup.
- Garlic: Adds a pungent and aromatic flavor that complements the sausage and potatoes.
- Onion: Adds a sweet and slightly tangy flavor that balances out the richness of the soup.
- Chicken broth/stock: Provides a rich and savory base for the soup.
- Water: Helps to thin out the soup and balance the flavors.
- Russet potatoes: Add a starchy texture and mild flavor that complements the sausage and kale.
- Kale: Adds a slightly bitter and earthy flavor that complements the sweetness of the sausage and onions.
- Whipping cream: Adds richness and creaminess to the soup, and helps to balance out the spiciness of the sausage.
- Salt and black pepper: Season the soup and bring out the flavors of the other ingredients.
- Parmesan cheese (optional): Adds a nutty and salty flavor that complements the soup and can be used as a garnish.
After you’ve gathered your ingredients, we will use the following process:
- Brown sausage and vegetables. In a large pot or dutch oven add Italian sausage, breaking it up with your spatula and sauté until cooked through (5 min). Remove to paper towel lined plate. Finely dice onion and add to the pot. Saute 5 min or until soft and golden then add minced garlic and saute 1 min.
- Boil. Add 4 cups broth and 6 cups water, and bring to boil. Add sliced potatoes and cook 13-14 min or until easily pierced with a fork. When potatoes nearly done, add chopped kale and cooked sausage and bring everything to a light boil. Stir in 1 cup cream and bring to boil.
- Serve. Season to taste with salt and black pepper then remove from heat.
Tips and Tricks to Perfect Zuppa Toscana Soup:
Use Italian sausage: Zuppa Toscana traditionally uses spicy Italian sausage, which adds a lot of flavor and spice to the soup. If you prefer a milder flavor, you can use sweet Italian sausage instead.
Add the kale at the end: To ensure that the kale stays bright green and tender, add it to the soup towards the end of the cooking time. This will prevent it from becoming mushy and overcooked.
Use chicken broth: Chicken broth adds a lot of flavor and richness to the soup. You can also use a combination of chicken broth and water to lighten up the soup if you prefer.
Use heavy cream: Heavy cream gives the soup its signature creamy texture and rich flavor. If you prefer a lighter version, you can use half-and-half or milk instead, but keep in mind that the soup will not be as rich.
Season with salt and pepper: Be sure to taste the soup and adjust the seasoning with salt and pepper as needed. This helps to bring out the flavors and balance the sweetness and spiciness of the sausage and kale.
FAQs
While both soups are Italian in origin, they have some key differences. Zuppa Toscana typically contains sausage, potatoes, and kale, while Minestrone is a vegetable soup that can contain a variety of vegetables and beans. Zuppa Toscana also has a creamy broth, while Minestrone typically has a clear broth.
Yes, you can make the soup ahead of time and store it in the refrigerator for up to 3-4 days. Reheat it on the stovetop or in the microwave before serving.
Yes, you can freeze Zuppa Toscana soup for up to 2-3 months. Store it in an airtight container and thaw it in the refrigerator before reheating it on the stovetop or in the microwave.
Yes, you can use other types of greens, such as spinach or Swiss chard, in place of kale. Keep in mind that the cooking time may be different, so adjust accordingly.
Yes, you can make a dairy-free version of Zuppa Toscana by omitting the heavy cream and using a non-dairy milk, such as almond milk or coconut milk, instead. Alternatively, you can leave out the dairy entirely and still have a flavorful soup.
Because we’re using potatoes in this recipe, it is not keto diet appropriate. Click here for our keto Tuscan soup recipe.
What to Serve With Zuppa Toscana
Crusty bread: Serve some crusty bread, such as a baguette or sourdough, alongside the soup. The bread is perfect for dipping into the soup and soaking up its savory broth.
Salad: A simple green salad with a light vinaigrette is a great option for balancing the richness of the soup. A salad with mixed greens, cherry tomatoes, and sliced cucumbers or radishes can add some freshness and crunch to the meal.
Bruschetta: Bruschetta is a classic Italian appetizer that pairs well with zuppa toscana. Toast some slices of bread and top them with diced tomatoes, garlic, and basil for a simple and flavorful side.
Roasted vegetables: Roasted vegetables like broccoli, Brussels sprouts, or carrots can add some color and nutrition to the meal. Roasting them with olive oil, salt, and pepper brings out their natural sweetness and complements the flavors of the soup.
Wine: A glass of red wine, such as Chianti or Sangiovese, can be a great complement to the rich and savory flavors of the soup.
For some ideas of side salads to serve with this soup, find our recent salad posts below:
Zuppa Toscana Soup Recipe
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Zuppa Toscana
Equipment
Ingredients
- 1 lb Italian Sausage
- 1 medium head garlic, 10 large cloves, peeled and minced or pressed
- 1 medium onion, finely diced
- 4 cups chicken broth/stock
- 6 cups water
- 5 medium russet potatoes, peeled and chopped into 1/4″ thick pieces
- 1 kale bundle, leaves stripped and chopped (6 cups)
- 1 cup whipping cream
- Salt and black pepper to taste
- Parmesan cheese to serve, optional
Instructions
- In a large pot or dutch oven add Italian sausage, breaking it up with your spatula and sauté until cooked through (5 min). Remove to paper towel lined plate.
- Finely dice onion and add to the pot. Saute 5 min or until soft and golden then add minced garlic and saute 1 min.
- Add 4 cups broth and 6 cups water, and bring to boil. Add sliced potatoes and cook 13-14 min or until easily pierced with a fork.
- When potatoes nearly done, add chopped kale and cooked sausage and bring everything to a light boil.
- Stir in 1 cup cream and bring to boil. Season to taste with salt and black pepper then remove from heat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
