Description
Zuppa Toscana is a hearty and comforting Italian soup featuring crispy bacon, savory Italian sausage, tender Yukon Gold potatoes, and vibrant kale, all simmered in a rich broth finished with creamy heavy cream and Parmesan cheese. Perfect for a cozy meal, this soup balances robust flavors with creamy textures to warm you up from the inside out.
Ingredients
Scale
Meat and Fats
- 6 oz bacon, chopped
- 1 pound ground Italian sausage (spicy, mild, or a mix)
- 1 tablespoon olive oil (optional, for sautéing)
- Olive oil for drizzling (optional)
Vegetables & Aromatics
- 1 medium yellow onion, finely diced (about 1 cup)
- 4 cloves garlic, finely minced (about 1 tablespoon)
- ½ teaspoon red pepper flakes (optional, for extra heat)
- ½ teaspoon dried oregano or Italian seasoning
- 6 medium Yukon Gold potatoes, peeled and sliced into ¼-inch slices (about 2 pounds)
- 1 bunch kale, leaves stripped and chopped (about 5 cups)
Liquids & Dairy
- ¼ cup dry white wine (optional, for deglazing)
- 2 (32-oz) containers chicken broth
- 1 cup heavy whipping cream (tempered before adding)
- ¼ cup grated Parmesan or Pecorino Romano cheese (plus more for serving)
Seasoning
- Salt and black pepper, to taste
Instructions
- Cook bacon: In a large Dutch oven over medium-high heat, cook chopped bacon until browned and crispy, about 5-7 minutes. Use a slotted spoon to remove bacon and drain on paper towels. Leave 1 tablespoon of bacon grease in the pot for added flavor.
- Brown sausage: Add ground Italian sausage to the pot and break it up as it browns for 4-5 minutes. The sausage should be browned on the outside but does not have to be fully cooked through at this stage.
- Sauté aromatics & deglaze: Reduce heat to medium. Add olive oil if the pot seems dry (depending on fat rendered from the sausage). Sauté diced onion until softened, about 5 minutes. Stir in minced garlic, red pepper flakes, and dried oregano or Italian seasoning and cook for 1 minute until fragrant. Pour in white wine to deglaze the pot, scraping up browned bits from the bottom.
- Simmer potatoes: Add chicken broth and bring to a boil. Add sliced potatoes and cook for 13-14 minutes or until tender when pierced with a fork. If the soup becomes too thick, add water to thin it out. For a thicker broth, mash a few potato slices against the pot to release starch naturally.
- Add kale: Stir in chopped kale and simmer for another 4-5 minutes until the kale is tender but still vibrant green.
- Finish soup: Temper the heavy cream by whisking in a few spoonfuls of hot broth before incorporating it into the soup to avoid curdling. Stir in grated Parmesan cheese. Season the soup with salt and black pepper to taste.
- Serve & garnish: Remove soup from heat. Ladle into bowls and garnish with the reserved crispy bacon, extra Parmesan, and an optional drizzle of olive oil. Serve hot alongside crusty bread or garlic toast for a complete meal.
Notes
- If you prefer a less spicy soup, omit the red pepper flakes or use mild Italian sausage.
- Tempering the cream is crucial to prevent it from curdling in the hot soup.
- You can substitute kale with other hearty greens like Swiss chard or spinach if desired.
- For a vegetarian version, replace sausage and bacon with plant-based alternatives and use vegetable broth.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stovetop.
- Adding the wine is optional but enhances the depth of flavor by deglazing the pan.
