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A bowl of Zuppa Toscana with potatoes, bacon, and sausage.

Zuppa Toscana


  • Author: RebeccaBlackwell
  • 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 tbsp 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 tbsp minced garlic
  • 1 tsp crushed red pepper flakes
  • 1 tsp ground thyme
  • 1 tsp granulated sugar
  • 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
  • 1/21 cup cream (to taste)
  • 1 cup fresh parsley, chopped
  • Shredded parmesan, for serving (optional)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.