Zuppa Toscana is a hearty, comforting soup that originated in Tuscany, Italy, and has been popularized by restaurants like Olive Garden. Known for its rich, creamy broth and savory blend of Italian sausage, potatoes, and kale, it’s a perfect example of rustic Italian cooking. This version balances creamy and spicy flavors with a nourishing combination of vegetables and meat, making it a satisfying meal on its own. A staple during cooler months, it's beloved for its depth of flavor and easy preparation.
Ingredients
- 3 russet potatoes (cubed (with or without skin))
- 1 white onion (chopped)
- 1 lb Italian sausage
- 3 strips bacon
- 32 oz chicken broth (low sodium preferred)
- 1 bunch kale (chopped, remove stems)
- 3 garlic cloves (minced)
- Crushed red pepper (to taste)
- 1 to 1½ cups heavy cream
- Water (as needed for consistency)
Instructions
Step 1: Brown the Sausage
- Brown Italian sausage in a medium-heated pot.
- Remove and set aside.
Step 2: Cook Bacon
- Add chopped bacon to the pot. Cook until golden brown.
Step 3: Sauté Onions
- Add chopped onions. Cook until translucent.
Step 4: Add Garlic and Deglaze
- Add minced garlic.
- Add a splash of chicken broth to deglaze the pot, scraping any bits from the bottom.
Step 5: Add Potatoes
- Stir in cubed potatoes.
Step 6: Add Broth and Water
- Pour in remaining chicken broth.
- Add enough water to just cover the potatoes.
Step 7: Simmer
- Cover and simmer for 15 minutes, or until potatoes are tender.
Step 8: Add Cream and Sausage
- Stir in heavy cream and return sausage to the pot.
Step 9: Add Kale
- Stir in chopped kale.
- Turn off heat and let sit for a few minutes until kale is tender.
Tips
- Substitute hot Italian sausage for extra heat.
- Use half-and-half instead of heavy cream for a lighter version.
- Add extra bacon for a smokier flavor.
- Use spinach instead of kale if preferred.
- Add Parmesan cheese at the end for richness.
- Make it gluten-free automatically—no pasta or flour added.
- Add crushed red pepper to taste for spice control.
- Use turkey sausage for a leaner version.
- Replace part of the potatoes with cauliflower for lower carbs.
- Make ahead: soup reheats well but add kale fresh for best texture.
Transcription of the Original Recipe
Read or copy the transcription
Zuppa Toscana
3 russet potatoes
1 white onion
1 lb. Italian sausage
3 slices (strips) bacon
32 oz chicken ([unclear]) broth
Kale
3 garlic cloves
crushed red pepper
1 or 1½ cups heavy cream
cube potatoes with or without skin
chop onion & garlic
cut bacon into small pieces
chop kale - do not use stems. Freeze unused
chopped kale
1. Brown sausage in medium heat pot
2 Remove sausage & set aside
3 Add bacon to pot. Cook until golden brown
4 Add onion - cook until translucent
5 Add garlic
6 Add a little chicken broth to deglaze pot - stir
7 Add potatoes
8 Add rest of chicken broth
9 Add enough water to cover potatoes
10 Cover & simmer ½ hr or until potatoes are tender
11 Add 1 or 1½ cups heavy cream
12 Add sausage
13 Stir in kale - turn off heatFrom Transcription to Instructions
Hey there, we love that the original directions were so straightforward: brown sausage, crisp the bacon, deglaze, toss in potatoes and broth, then "cover & simmer ½ hr or until potatoes are tender, " finish with cream, sausage and kale. The instructions break that quick note into clearer steps so you can see exactly when to deglaze, when to add potatoes and liquids, and when to finish with cream and kale. One specific difference to watch: the instructions list 15 minutes as a simmer guideline but still say cook until the potatoes are tender; otherwise we kept the same ingredient amounts.
Nutrition
Calories: 420kcalCarbohydrates: 26gProtein: 18gFat: 28gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 90mgSodium: 1150mgPotassium: 870mgFiber: 3gSugar: 3gVitamin A: 4100IUVitamin C: 35mgCalcium: 110mgIron: 2.2mg
