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 hearty version is packed with buttery yellow potatoes, Italian sausage, bacon, and kale. It's creamy, delicious, comforting, and completely crave worthy.
"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.
However, I HAVE actually made this exact recipe IN TUSCANY. Does that make it "authentic"? I dunno. But, I went to Italy last year to cook for a yoga retreat and this was one of the dishes I served.
I literally cooked it in a tiny Tuscan kitchen inside a cottage that was built in 1500's. Talk about a bucket list experience.
Most importantly, all the retreat attendees loved this soup, devouring bowl after bowl of it. We had some left over and served it to some Italian friends who live in the area. They too couldn't get enough.
So, no. This is not really a traditional Italian recipe. But, it's been made and served in Italy, to Americans and Italians and the consensus was that it was delicious. I'm not sure anything else matters.
Names and yoga retreats 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:
More Popular Soup Recipes:
- Red Lentil Soup with Ham and Aleppo Pepper Oil
- Creamy Chicken Noodle Soup with Garlic and Mushrooms
- Spanish Style Sausage and Lentil Soup
- Beef and Barley Soup with Roasted Mushrooms and Bacon
- Spanish Potato Soup
- White Bean and Kale Soup with Wild Rice
Weekly Meal Plans that include Zuppa Toscana:
If you give this recipe a try, let me know! Leave a comment, rate it, or take a picture and tag it #alittleandalot on Instagram.
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Zuppa Toscana
- Total Time: 60 minutes
- Yield: 6-8 servings
Description
Zuppa Toscana literally means "soup in the style of Tuscany", a definition that leaves a lot of room for interpretation. This hearty version is packed with buttery yellow potatoes, Italian sausage, bacon, and kale. It's so creamy, delicious, comforting, and completely crave worthy.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 lb Italian Sausage, spicy or sweet
- 1 lb thick cut bacon, cut into 1-inch pieces
- 1 large yellow onion, peeled and chopped
- 1 tablespoon minced garlic
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon ground thyme
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ½ cup dry white wine
- 5 cups chicken broth
- 2 lbs yellow potatoes (Yukon gold), cut into 1-inch pieces
- 3 cups kale, chopped
- ½ - 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, sugar, 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.
- Put the bacon and sausage back into the pan. Add the potatoes and cook until tender, about 10-15 minutes. Add the kale and cook for about 1 minute, until wilted.
- Stir in ½ cup cream. Taste and adjust seasoning. Add up to ½ cup more cream, if desired. 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.
Deborah Morris says
THIS REGION BEEN CALLING MY NAME. FIRST, THE NAME OF THE SOUP CAUGHT MY ATTENTION. AFTER READING THE INGREDIENTS, IT WAS A WRAP. I LOVE SOUPS, I CAN'T WAIT TO PREPARE IT, I KNOW I WILL LOVE IT. THANK YOU FOR THE RECIPE
RebeccaBlackwell says
Hi Deborah! This is one of my family's all time favorite soup recipes. I hope you enjoy it as much as we do! Please let me know if you have any questions about the recipe, and I'd love to know what you think of it after you make it. xo
David Stubblefield says
Hi, Thanks for the recipe we really enjoyed it. I did have one question in the directions. Five says to put the sausage and bacon in but then step six says to put the sausage and bacon, I went with doing it instead of five and was happy with it but want to know which you actually recommend.
★★★★★
RebeccaBlackwell says
Hi David! Thank you so much for catching that error! I'm so sorry - the bacon and sausage should be added in step #5. In all the times I've looked at this recipe, I can't believe I've never noticed that I say to add it twice. 🙂 Correcting that error now. I'm so happy that you liked the soup! Thank you SO MUCH for taking the time to leave a comment for me. I truly appreciate it! xo
Karen Greenleaf says
I made this soup last week and my husband and I loved it! Next time I will add less red pepper flakes because I don't enjoy a hot, spicy taste. I am probably going to make it again this week. It is so delicious!
★★★★★
RebeccaBlackwell says
Hi Karen! I'm so happy to hear that you and your husband liked this recipe so much. It's one of my family's all-time favorite meals. 🙂 Thank you so much for taking the time to leave a comment for me. I truly appreciate it! xo
Cate says
We made this delicious soup tonight. It did not disappoint! Looking forward to leftovers for lunch. Every recipe I’ve tried from A Little and A Lot has been fantastic. I always know I can count on Rebecca for a great meal, and I never have to worry if I’m trying something new for entertaining. Happy Travels and Thanks!
★★★★★
RebeccaBlackwell says
This comment just made my whole day. 🙂 I'm so happy to hear that you liked this recipe. Thank you so much for taking the time to leave a comment for me. I appreciate it more than I can express. xo