Zuppa Toscana

Name: Zuppa Toscana
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: Italian-American
Ingredients: 1 lb Italian sausage (hot or mild), casings removed; 6 strips bacon, chopped; 1 large yellow onion, diced; 4 garlic cloves, minced; 1/2 tsp red pepper flakes; 6 cups chicken broth; 1.5 lbs Yukon Gold potatoes, thinly sliced; 4 cups lacinato (dinosaur) kale, stems removed, torn; 1 cup heavy cream; 1/4 cup grated Parmesan cheese; 1/2 tsp salt; 1/2 tsp black pepper, freshly ground

A creamy, Italian-American soup with spicy sausage, tender potatoes, and wilted kale in a rich Parmesan-cream broth - a restaurant classic that is simple to make at home.

50 minEasyServes 6380 cal/serving

Italian-AmericanSoupStovetopStandardNut-FreeEgg-FreeAlcohol-FreeCorn-Free

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Ingredients

1 lb Italian sausage (hot or mild), casings removed
6 strips bacon, chopped
1 large yellow onion, diced
4 garlic cloves, minced
1/2 tsp red pepper flakes
6 cups chicken broth
1.5 lbs Yukon Gold potatoes, thinly sliced
4 cups lacinato (dinosaur) kale, stems removed, torn
1 cup heavy cream
1/4 cup grated Parmesan cheese
1/2 tsp salt
1/2 tsp black pepper, freshly ground

Instructions

1

Cook 6 strips chopped bacon in a large pot over medium heat until crispy. Remove with a slotted spoon and set aside, leaving drippings in the pot.
2

Add 1 lb casings removed Italian sausage (hot or mild) to the pot; cook, breaking it up, until browned, about 6 minutes. Remove and set aside.
3

Add 1 large diced yellow onion to the pot and cook in remaining fat until softened, about 5 minutes. Add 4 minced garlic cloves and 1/2 tsp red pepper flakes; cook 1 minute.
4

Pour in 6 cups chicken broth and bring to a boil. Add 1.5 lbs thinly sliced Yukon Gold potatoes and cook until tender, about 12-15 minutes.
5

Return the cooked sausage to the pot. Stir in 4 cups stems removed, torn lacinato (dinosaur) kale and cook until wilted, about 3 minutes.
6

Reduce heat to low. Stir in 1 cup heavy cream and 1/4 cup grated Parmesan cheese. Heat through but do not boil. Season with 1/2 tsp salt and 1/2 tsp black pepper.
7

Ladle into bowls and top with the reserved crispy bacon.

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Questions

What is Zuppa Toscana?

A creamy, Italian-American soup with spicy sausage, tender potatoes, and wilted kale in a rich Parmesan-cream broth - a restaurant classic that is simple to make at home. This reference files it under Italian-American soup: made on the stovetop, rated easy and about 50 minutes start to finish.

How long does Zuppa Toscana take?

As written, 50 minutes: 15 of prep and 35 of cooking. The longest single stretch is step 4 (15 minutes): "Add 1.5 lbs thinly sliced Yukon Gold potatoes and cook until tender, about 12-15 minutes."

Is there a substitute for Parmesan in Zuppa Toscana?

The entry for Zuppa Toscana calls for 1/4 cup grated Parmesan cheese. In its place: Pecorino Romano or Grana Padano, measure for measure. For dairy-free, use nutritional yeast at half the volume.

Can I use plain ground pork instead of Italian sausage in Zuppa Toscana?

Yes. Season each pound of ground pork with a teaspoon of fennel seed, a teaspoon of paprika, two cloves of garlic and a pinch of red pepper flakes. As written, the entry for Zuppa Toscana uses 1 lb Italian sausage (hot or mild), casings removed.

Can I make Zuppa Toscana less spicy?

Yes. The heat in Zuppa Toscana comes from 1/2 tsp red pepper flakes. For a milder plate, halve the red pepper flakes; nothing else in the method changes.

Can I make Zuppa Toscana dairy-free?

Yes. The dairy in Zuppa Toscana is 1 cup heavy cream, 1/4 cup grated Parmesan cheese. Swap the cream for full-fat coconut milk or an oat cooking cream; the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

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