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

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.

Questions

Can I make Zuppa Toscana dairy-free?

Yes. The dairy in this entry 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.

How long does Zuppa Toscana keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it. If you plan to freeze it, stir the dairy in when reheating rather than before freezing, so it does not split.

Can I halve or double Zuppa Toscana?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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