Zuppa Toscana is a rich and creamy, hearty soup chock full of sausage, potatoes, and kale that will warm your belly and your heart on a cold winter night!
I first made Zuppa Toscana about eight years ago, and it was kind of a big deal for me. Because it was the first time I ever purchased, cooked with, and ate kale. Now, I don’t eat kale all the time, but this recipe is what opened the door for me to trying that and other foods that were uncharted territory for me. Since then I’ve tried – and loved – countless foods that were never a part of my food repertoire as a youngster.
And while I considered using spinach the first time I made this because I was leery of trying kale – I was so glad I decided to try it. Because the kale was perfect. Since it is a heartier green, it holds up better than spinach would. It combines so well well with the soft potatoes, bacon, and sausage. Adds a great texture and crunch in an otherwise “softer” soup.
What ingredients are in Zuppa Toscana?
– Chicken Broth
– Italian sausage
– Black Pepper
– Crushed Red Pepper
– Heavy Cream
If you’re looking for a filling, delicious soup to add to your winter recipe arsenal, this is definitely the one for you. You can use any Italian sausage that you like. I used venison sausage this time around, because…that’s just kinda how we roll around here, but I’ve used traditional Italian sausage in the past and it is just as delicious!
And besides being delicious, this soup can also be on your table in less than 30 minutes. Say whaaaat? That’s right, friends. Cooks for less than 30 minutes, and the whole family will love it!
If you love this recipe, try my Butternut Squash, Sausage & Tortellini Soup!
How to make Zuppa Toscana:
Full Printable recipe below!
1.) In a large dutch oven over medium-high heat, add butter, bacon, and garlic. Saute and stir until bacon is rendered and fragrant.
2.) Add broth and water, bring to a simmer, and add potatoes.
3.) Cook for about 15 minutes, or until potatoes are fork-tender.
4.) Meanwhile, cook sausage in a separte skillet, breaking up with a spatula, until browned and cooked through. Drain grease and set aside.
5.) When potatoes are tender, add sausage, pepper, and crushed red pepper. Reduce heat to medium and add kale and heavy cream.
6.) Stir well, and cook for an additional 5 minutes, until warmed through.
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- Dutch oven
- 1 Tbsp butter
- 3 strips of bacon, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups water
- 2 lbs potatoes, peeled and chopped about 1/2 inch thick
- 1 lb Italian sausage
- 1 tsp black pepper
- 1/2 tsp crushed red pepper
- 1 pint heavy cream
- 4 cups kale, torn into bite size pieces
- In a large dutch oven over medium-high heat, add butter, bacon, and garlic. Saute and stir until bacon is rendered and fragrant.
- Add broth and water, bring to a simmer, and add potatoes.
- Cook for about 15 minutes, or until potatoes are fork-tender.
- Meanwhile, cook sausage in a separte skillet, breaking up with a spatula, until browned and cooked through. Drain grease and set aside.
- When potatoes are tender, add sausage, pepper, and crushed red pepper. Reduce heat to medium and add kale and heavy cream.
- Stir well, and cook for an additional 5 minutes, until warmed through.
Check out more Hearty Homemade Soup recipes!
Best Chicken Noodle Soup by Jersey Girl Cooks
Chicken BLT Soup by A Day in the Life on the Farm
Chili Rellano Soup by Art of Natural Living
Creamy Cauliflower Soup by Hezzi-D’s Books and Cooks
Dandelion Green Soup by That Recipe
French Dip Onion Soup by A Kitchen Hoor’s Adventures
Quick Homemade Ham and Bean Soup by Our Good Life
Slow Cooker Loaded Baked Potato Soup by Karen’s Kitchen Stories
Weeknight Minestrone Soup by Cheese Curd In Paradise
Zuppa Toscana by Sweet Beginnings