Zuppa Toscana Recipe

A bowl of zuppa toscana with parmesan cheese being sprinkled on top.

5 from 23 votes

One soothing mouthful of this homemade Zuppa Toscana Soup will make you forget all about the Olive Garden version! It's wholesome, cozy, easy to make and oh-so flavorful.

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: Italian

Diet: Gluten Free

Servings: servings

Calories: 570kcal

Author: Amy Nash

Ingredients

½ pound bacon, about 8 slices, chopped
1 pound Italian sausage, casings removed (spicy, sweet, or a mix of both)
1 Tablespoon olive oil
1 medium yellow onion, chopped
3 garlic cloves, minced
1 ½ pounds Russett potatoes, 3 large or 4 medium, sliced in half, then into ¼-inch slices with peels on
4 cups chicken broth
2 cups water
1 ½ teaspoons Kosher salt
½ teaspoon pepper
2 cups fresh kale, stems removed and leaves chopped
1 cup heavy cream
freshly grated Parmesan cheese

Instructions

Stovetop Method

In a large stock pot or dutch oven, cook the bacon over medium heat until crispy. Remove from the pan to a plate lined with paper towel and drain the bacon fat.
Add the sausage to the pan and cook until browned. Remove to the plate along with the bacon, then wipe out the dutch oven and add the olive oil.
When the oil is hot, add the chopped onion and cook until soft, about 3-5 minutes. Add the garlic and cook while stirring, for another 30 seconds to 1 minute, until fragrant. Add the drained bacon and sausage back into the dutch oven with the onion & garlic.
Add the potatoes, chicken broth, water, salt and pepper to the dutch oven or stock pot and bring to a boil. Reduce heat to medium-low and cook for 10-15 minutes until the potatoes are almost tender.
Add the kale and simmer for another 5-10 minutes, until the potatoes are soft but not falling apart and the kale is tender. Stir in the cream and heat through, then ladle into bowls and serve with freshly grated Parmesan sprinkled over the top.

Crock Pot Method

In a medium pan, cook the bacon over medium heat until crispy. Remove from the pan to the slow cooker with a slotted spoon and drain the bacon fat. Add the sausage to the pan and cook until browned. Remove to the slow cooker along with the bacon.
Wipe out the pan and add the olive oil. When the oil is hot, add the chopped onion and cook until soft, about 3-5 minutes. Add the garlic and cook while stirring, for another 30 seconds to 1 minute, until fragrant. Add to the crockpot along with the bacon and sausage.
Add the potatoes, chicken broth, water, salt and pepper to the crockpot and cook on low for 5-6 hours or on high for 3-4 hours until potatoes are tender.
Add the kale and cream and cook for another 30 minutes until heated through. Ladle into bowls and serve with freshly grated Parmesan sprinkled over the top.

Video

Notes

I use 2 mild, sweet Italian sausages and 1 spicy Italian sausage, but you can use all spicy or all mild, depending on your personal preference.
To Store: Refrigerate cooled soup in an airtight container for up to 5 days. Microwave individual servings for 20-30 seconds at a time. Reheat large portions in a pot over low heat until soup is warmed through.
To Freeze: Freeze cooled soup in a freezer-safe container for 3 weeks max. Be sure to leave 1-2 inches of space in the container so the liquid can expand. Thaw soup in the fridge before reheating – give it a thorough stir if the ingredients have separated.

Nutrition