Zuppa Toscana with Sausage, Potatoes, and Bacon

Zuppa Toscana literally means “soup in the style of Tuscany”, a definition that leaves a lot of room for interpretation. This creamy, hearty version is packed with buttery yellow potatoes, Italian sausage, bacon, and kale.

“Traditional” Zuppa Toscana (if there even is such a thing) includes zucchini, cannelloni beans, celery, carrots, and tomatoes in addition to kale, potatoes and pancetta, and is served over toasted bread. This recipe is the Americanized version. Although, honestly, it’s a totally different soup. The only reason why I’m calling it Zuppa Toscana is because it’s what so many Americans have come to associate with the name.

Naming aside, this is truly one of my all time favorite soup recipes. The combination of sausage, bacon, potatoes, and kale all swimming around in a creamy onion, garlic and white wine broth is fan-freaking-tastic. It’s also really simple to make and much loved by everyone in my house, so it’s something that gets made on the regular around here.

As with all soup, this recipe is easy to customize at will. Use only bacon or only sausage. Throw in some additional veggies. Use spinach instead of kale. And, of course, add as much or as little cream at the end of cooking as you like.

Used in this Recipe:

Enameled Cast Iron Dutch Oven

Weekly Meal Plans that include Zuppa Toscana:

Weekly Summer Meal Plan #2

Zuppa Toscana

Author: RebeccaBlackwell
Total Time: 60 minutes
Yield: 6-8 servings 1x

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Ingredients

1 tbsp extra virgin olive oil
1 lb Italian Sausage, spicy or sweet
8–12 oz thick cut bacon, cut into 1-inch pieces
1 large yellow onion, peeled and chopped
1 tbsp minced garlic
1 tsp crushed red pepper flakes
1 tsp ground thyme
1 tsp salt
1 tsp ground black pepper
1/2 cup dry white wine
5 cups chicken broth
2 lbs yellow potatoes (Yukon gold), cut into 1-inch pieces
3 cups kale, chopped
1/2 – 1 cup cream (to taste)
1 cup fresh parsley, chopped
Shredded parmesan, for serving (optional)

Instructions

Heat oil in a large heavy bottom sauce pan or dutch oven set over medium-high heat. Crumble the sausage into the hot pan and cook, stirring frequently, until the sausage is cooked through with no pink on the inside of each piece. Using a slotted spoon, remove the sausage from the pan to a plate or bowl.
Add the pieces of bacon to the hot pan and cook, stirring frequently, until crisp. Use a slotted spoon to remove the bacon from the pan to the same plate or bowl as the Italian sausage.
Remove all but 1 tablespoon of fat from the pan. Turn the heat down to medium and add the chopped onion. Cook, stirring frequently, until soft and translucent, about 5 minutes. Add the garlic, red pepper flakes, thyme, salt, and pepper to the onions and cook, stirring constantly, for 1 minute longer.
Add the wine, turn the heat to high, and use a wooden spoon to scrape any bits and pieces from the bottom of the pan. Boil for 3-4 minutes to reduce. Add the chicken broth and bring back to a boil.
Add the potatoes and cook until tender, about 10-15 minutes. Add the kale and cook for about 1 minute, until wilted.
Stir in 1/2 cup cream. Taste and adjust seasoning. Add up to 1/2 cup more cream, if desired. Stir in the cooked sausage and bacon, sprinkle with fresh parsley and serve with shredded parmesan if desired.

Notes

This recipe makes quite a bit of soup. Leftovers reheat beautifully and might even be better the second and third day. Stir in the refrigerator for up to 5 days.