Zuppa Toscana Soup
Zuppa Toscana is a creamy, hearty one-pot soup combining Italian sausage, bacon, potatoes, and kale in a rich broth—ready in under 30 minutes and naturally scalable for meal prep.
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Zuppa Toscana is a creamy, hearty one-pot soup combining Italian sausage, bacon, potatoes, and kale in a rich broth—ready in under 30 minutes and naturally scalable for meal prep.
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In a large pan, cook the chopped bacon until crispy. Once cooked, remove the bacon and set it aside, leaving the rendered fat in the pan.
While the bacon cooks, remove the Italian sausage from its casings and break it up.
In a large pot, cook the Italian sausage until browned and cooked through. Drain excess grease if necessary.
Dice the onion and mince the garlic.
Add the diced onion and minced garlic to the pot with the cooked sausage. Sauté until the onion is translucent.
Pour the chicken broth into the pot.
Wash and slice the potatoes, leaving the skin on. Add the sliced potatoes to the pot.
Bring the soup to a boil, then reduce the heat, cover, and simmer for 15-20 minutes, or until the potatoes are fork-tender.
While the soup simmers, finely chop the cooked bacon.
Once the potatoes are tender, stir in the heavy cream.
Add the chopped bacon and shredded Parmesan cheese to the soup and stir to combine.
Stir in the chopped kale and cook for a few minutes until it has wilted.
Season with salt and freshly ground black pepper to taste.
Serve hot, garnished with additional shredded Parmesan cheese.
Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over medium heat; add a splash of broth if thickened. Not recommended for freezing due to cream content.
Yes, but mild sausage is traditional for Zuppa Toscana. Sweet sausage will add more flavor intensity; adjust seasonings to balance.
Slice potatoes uniformly to 1/4-inch thickness and add them early so they soften without disintegrating. Stir gently once cream is added.
Yes. Make through step of adding kale, cool completely, and refrigerate up to 3 days. Reheat on stovetop over medium heat, stirring occasionally. Add fresh Parmesan when serving.
Lacinato (dinosaur) kale is traditional for Zuppa Toscana and holds texture better than curly kale. Remove thick center ribs before chopping.
Half-and-half works and will be less rich. Whole milk will thin the soup noticeably. Avoid cream substitutes, which may curdle.
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