Our entire family LOVES this easy Zuppa Toscana soup recipe! In fact, it’s usually the first meal that my daughter requests when she comes back home from college for a visit. It’s hearty and filling, and it might taste even better the second day (if you have any left, that is!). It’s absolutely perfect for chilly days or cool evenings, but you’ll enjoy it any day of the year!
I’ve already lightened it up a bit by using less cream (I promise you won’t notice the difference!) as well as added some extra potatoes and kale to make it stretch further. If you want to make it even more budget-friendly, you can leave out the bacon and substitute whole milk for the cream. It won’t be as rich, but it will still taste amazing! Serve it with a side of easy 30-minute dinner rolls or breadsticks, and you’ll have a yummy meal that the whole family will request for dinner again and again.
Zuppa Toscana Ingredients
- 1 onion, finely chopped
- 6-8 cloves garlic, minced
- 1-pound sausage
- 8 ounces bacon
- a few Tablespoons olive oil, if needed
- 6 cups chicken broth plus 3 cups water
- 3 1/2 pounds potatoes, peeled and cut into chunks
- 2 teaspoon salt
- 1 teaspoon pepper
- 6 cups kale, chopped
- 1 cup heavy whipping cream
- parmesan cheese for topping
How to Make Zuppa Toscana
1. In a large soup pot, fry the bacon until crisp. Remove to paper towels and let drain. Crumble into pieces and set aside.
2. In the same pot, fry the sausage until no pink remains.
3. Add in the chopped onion and minced garlic and saute until tender (add in some olive oil if needed for frying – this will depend on how lean your bacon and sausage is).
4. Add the peeled, cubed potatoes, 6 cups chicken broth (I use bouillon cubes + water), 3 cups water, salt, and pepper, and bring to a boil over high heat. Turn down the heat to medium-low and simmer until the potatoes are tender, about 10-12 minutes.
5. Add in the chopped kale and simmer for another 2-3 minutes.
6. Stir in the heavy cream. Taste and add more salt and pepper if needed.
7. Pour into bowls and garnish with bacon pieces and parmesan cheese.
Zuppa Toscana
Our entire family LOVES this soup! In fact, it’s usually the first meal that my daughter requests when she comes back home from college for a visit. It’s hearty and filling, and it might taste even better the second day (if you have any left, that is!).
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Ingredients
- 1 onion finely chopped
- 6-8 cloves garlic minced
- 1 pound sausage
- 8 ounces bacon
- A few Tablespoons olive oil if needed
- 6 cups chicken broth plus 3 cups water
- 3 1/2 pounds potatoes peeled and cut into chunks
- 2 teaspoon salt
- 1 teaspoon pepper
- 6 cups kale chopped
- 1 cup heavy whipping cream
- parmesan cheese for topping
Instructions
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In a large soup pot, fry the bacon until crisp. Remove to paper towels and let drain. Crumble into pieces and set aside.
-
In the same pot, fry the sausage until no pink remains.
-
Add in the chopped onion and minced garlic and saute until tender (add in some olive oil if needed for frying – this will depend on how lean your bacon and sausage is).
-
Add the peeled, cubed potatoes, 6 cups chicken broth (I use bouillon cubes + water), 3 cups water, salt, and pepper, and bring to a boil over high heat. Turn down the heat to medium-low and simmer until the potatoes are tender, about 10-12 minutes.
-
Add in the chopped kale and simmer for another 2-3 minutes.
-
Stir in the heavy cream. Taste and add more salt and pepper if needed.
-
Pour into bowls and garnish with bacon pieces and parmesan cheese.
Notes
Serve this soup with a side of easy 30-minute dinner rolls or breadsticks, and you’ll have a yummy meal that the whole family will request for dinner again and again.
Nutrition
Calories: 606kcal | Carbohydrates: 40g | Protein: 19g | Fat: 42g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 98mg | Sodium: 1833mg | Potassium: 1181mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2083IU | Vitamin C: 56mg | Calcium: 121mg | Iron: 3mg
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FAQs about Zuppa Toscana:
Since potatoes often turn mushy when defrosted, I recommend you freeze this soup without the potatoes and add them as you reheat it.
Zuppa Toscana is an excellent source of potassium, protein, and healthy carbohydrates, but can be high in saturated fat, which is why I sub some cream for milk.
This Zuppa Toscana is naturally gluten free as long as you use gluten-free sausage.
This Olive Garden Zuppa Toscana copycat recipe has sausage, potatoes, kale, and cream, but I’ve lightened it up by also using milk.
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Also, be sure to check out our $10 dinner ideas series for more easy healthy dinner ideas.
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