Spicy Zuppa Toscana
This Spicy Zuppa Toscana is a creamy, hearty Italian soup built on spicy Italian sausage, bacon, and potatoes with a kick from Calabrian chili paste and fresh kale for texture.
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This Spicy Zuppa Toscana is a creamy, hearty Italian soup built on spicy Italian sausage, bacon, and potatoes with a kick from Calabrian chili paste and fresh kale for texture.
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Chop the bacon into small, bite-sized pieces.
Remove the spicy Italian sausage from its casings.
Peel and slice the potatoes, dice the onion, and mince the garlic.
In a large pot or Dutch oven over medium heat, cook the chopped bacon until crispy. Remove the bacon with a slotted spoon and set aside, leaving some of the rendered fat in the pot.
Add the sausage to the pot and cook, breaking it apart with a spoon, until it's fully browned. Remove the cooked sausage and set it aside with the bacon.
Add the diced onion to the pot and sauté in the remaining fat until softened, about 3-5 minutes.
Stir in the minced garlic and Calabrian chili paste, cooking for about one minute until fragrant.
Pour in the chicken stock and water, scraping up any browned bits from the bottom of the pot.
Add the sliced potatoes to the pot. Bring the soup to a boil, then reduce the heat to a simmer. Cook for 15-20 minutes, or until the potatoes are fork-tender.
Return the cooked sausage to the pot.
Season the soup with salt and black pepper to your taste.
Stir in the chopped kale and allow it to wilt into the soup, which should take 2-3 minutes.
Reduce the heat to low and stir in the heavy cream. Heat through gently, but do not let the soup come back to a boil.
Ladle the soup into bowls and garnish with the reserved crispy bacon, grated Parmesan cheese, and a sprinkle of red pepper flakes if desired.
Store in an airtight container in the refrigerator up to 4 days. Reheat gently on the stovetop; add a splash of stock if it thickens. Freezing is not recommended due to the cream base breaking upon thaw.
Yes. Use mild sausage and increase the Calabrian chili paste to 1.5 tbsp for the same heat level, or add red pepper flakes to taste.
Yes. Prepare through step 5 (before adding cream and kale), cool, and refrigerate up to 3 days. Reheat gently, then add cream and fresh kale when serving.
Half-and-half works but will be less rich. Whole milk mixed with a slurry of cornstarch creates a lighter version, though the soup will be thinner.
Pierce with a fork—they should be tender and easily break apart but not mushy, about 12–15 minutes after adding to the stock.
Yes, but thaw and squeeze out excess moisture first to avoid diluting the soup. Add it in the last minute so it doesn't become stringy.
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