Let Me Tell You About Zuppa Toscana (And My Soup Adventure)
If we’re being honest, I stumbled into Zuppa Toscana the same way I stumble into most things in my kitchen. That is, hungry, with whatever’s left in the fridge, and a vague memory of that Olive Garden bowl my cousin Ashley was obsessed with. And listen, nothing gets my folks to the dinner table faster than the sizzle of bacon—except maybe the promise of a soup that’s warm, comforting, and frankly easier than wrangling a proper roast on a weeknight. Actually, I remember messing up the first time and using kale stems (don’t recommend, way too chewy), but hey, we live and learn. If you love a hearty soup that’s forgiving to distracted cooks (like me), stick around!
Why You’ll Love This (Or: My Family Does, Anyway)
I make this when I have half an hour and zero energy for complicated stuff. My family basically fights for leftovers—once my nephew tried hiding the pot behind the orange juice; didn’t work, but A+ for effort. The secret? It tastes like you worked all day on it; even though you didn’t. Also, you can toss in random greens if you realize last-minute you’re out of kale (yep, spinach works fine). One time I tried to wing it with veggie stock instead of chicken—kind of bland, but still edible with enough Parm.
Stuff You’ll Need (Substitution Edition)
- 1 pound Italian sausage (spicy if you have stubborn eaters who like a kick—mild works too)
- 4-6 strips of bacon (sometimes I just use pancetta if we’re feeling fancy, but store-brand bacon is my usual go-to)
- 1 large onion, diced (in a pinch, I’ve used a few shallots; still tasty)
- 3-4 cloves garlic, minced
- 5-6 small russet potatoes (or Yukon Golds—honestly, I toss in whatever potatoes look questionable)
- 4 cups chicken broth (my grandma swore by Swanson, but honestly, the Costco tubs are just fine)
- 2 cups kale, roughly chopped (or spinach—or collards, even though my friends say that’s heresy)
- 1 cup heavy cream (I’ve replaced after a fridge fail with half and half. Not bad!)
- Salt, pepper, pinch of red pepper flakes (if you’re feeling wild)
- Shredded Parmesan cheese for serving (or whatever you can grate—sometimes even cheddar; controversial but it works)
How I Actually Make It (With Tangents)
Start by browning your Italian sausage. Big soup pot on medium heat—break it apart till golden. You’ll see some browned bits on the bottom; that’s flavor, don’t stress. Scoop the sausage to a plate, leave a bit of the fat if you want(*).
Toss in bacon, chop it first if you hate dealing with limp bacon. Cook till somewhat crispy. (Here’s where I use my old wooden spoon; it’s got a burn mark from my first Zuppa attempt, proof I’ve learned nothing or everything.)
Add onion and sweat till translucent. If it looks like it’s burning, just turn the heat down and stir often—no one likes burnt onion in their soup. Add minced garlic, enjoy the drama when it starts to smell amazing. Only 30 seconds for garlic; burnt garlic is a sin and I’ll die on that hill.
Now, potatoes—wash, no need to peel unless they’re gnarly. Slice into 1/4-inch rounds, nothing scientific. Toss in with everything, along with broth. Scrape the pot bottom. This is where I usually sneak a taste (cooks’ rights!). Bring to a simmer. Slap on a lid, simmer about 15-20 minutes, or until the potatoes just give up and are fork-tender.
Return sausage to the pot. Stir in chopped kale. Let it wilt—if it looks weird and swirly, don’t panic, that always happens. Pour in the cream. Taste for seasoning; probably needs salt or a cheeky bit more pepper. Stir. Simmer a couple more minutes; don’t boil once the cream’s in unless you want it to look like a sad science fair project. Ladle into bowls, sprinkle with Parm. Pro-tip: add crusty bread for dipping, but chips will do if you’re desperate.
A Few Things I’ve Bumbled Into (Notes)
Honestly, I tried skipping bacon once (for health!)—nobody was impressed. Also, if you forget the red pepper flakes, it’s less exciting but still totally soup. I think this tastes better the next day; but only if someone doesn’t eat it right out of the pot at midnight.
My Take on Variations (Even the Weird Ones)
Spinach works when kale’s out of stock, but don’t leave it in too long, turns to mush quick. Turkey sausage for a lighter spin is, well, slightly less rich, but still hits the spot if you overdid it last weekend. I once tried vegan bacon for my sister’s partner—maybe don’t do that unless they specifically ask, because it melted into a pink puddle (not my best work). Sweet potatoes instead of russet? Good but sweeter than I expected—more fall-vibes, y’know?
Kit I Actually Use (Or Improvise With)
A big, heavy-bottomed soup pot is nice, but I’ve cobbled it together in a Dutch oven and a random deep skillet. No ladle? Use a measuring cup; soup’s as much about perseverance as taste. Chopping with a paring knife because my chef’s knife was missing didn’t actually ruin anything (just took way longer; sharpen your knives, trust me).
Leftovers & Storage Nonsense
Cool it down before shoving the pot in the fridge. Technically keeps 3-4 days, but honestly, in my house it never lasts more than a day—sometimes not even overnight. It does thicken up, so add a splash of broth or water when reheating. I don’t recommend freezing, unless you like weirdly grainy potatoes (but hey, personal preference?).
How I Serve It When I Remember
Big bowls, crusty bread—sometimes garlic bread if I’m fancy. My uncle asks for hot sauce (not traditional, but he’s his own man). Once in a blue moon we sprinkle chopped chives, but mostly because they were on sale. Oh, and movie night + big soup mugs = peak happiness in my book.
Lessons Learned the Messy Way (Pro Tips)
I once tried rushing the simmering and got crunchy potatoes—never again; let them do their thing, no matter how hangry everyone is. Don’t boil cream hard, unless you want it to split (then lie and say it’s ‘rustic’). Always taste before serving. Oh, and if you can, brown sausage separately—it just tastes better, but sometimes I get lazy.
Some Real-Life Zuppa Toscana FAQs
Can I make this ahead?
Totally—actually, I find it works better if you let the flavors hang out overnight, but maybe that’s just me. Give it a gentle reheat, add a splash of broth, done.
Any way to make it vegetarian?
I’ve had friends swap sausage for plant-based crumbles, use veggie broth, and yes, skip bacon. Didn’t fool my dad, but everyone else liked it. Maybe extra spice helps?
How thin should I slice potatoes?
Listen, I try for 1/4-inch, but some end up chunkier. As long as they cook through and don’t take forever, you’re fine. Nobody brings a measuring tape to soup.
What if I don’t have kale?
Spinach, collard greens, or even Swiss chard will get the job done. Or raid your neighbor’s garden (kidding! mostly). If your greens are tough, chop them smaller.
Can I make this in a slow cooker?
Probably, though I honestly never have; if you do, let me know! (A couple of pals swear by this crockpot method.)
What about reusing leftovers?
Sometimes I stir in a handful of extra greens when reheating. On second thought, don’t add more bacon unless you’re making fresh—reheated bacon is just sad.
Serious Eats has a detailed take worth a glance if you want to nerd out on technique, but honestly, soup is about making do and enjoying the slurps!
And if you want to debate whether this is truly Tuscan or just a tasty American soup, let’s save that for another day—maybe over a bowl (or two).
Ingredients
- 1 pound Italian sausage
- 4 large russet potatoes, sliced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups kale, chopped
- 1 cup heavy cream
- 1/2 teaspoon crushed red pepper flakes
- Salt and black pepper to taste
Instructions
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1In a large pot over medium heat, cook the Italian sausage until browned. Remove excess grease if necessary.
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2Add diced onion and minced garlic to the pot. Sauté for 2-3 minutes until fragrant and softened.
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3Stir in the sliced potatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until potatoes are tender.
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4Add chopped kale and heavy cream to the soup. Stir well and cook for another 5 minutes until kale is wilted.
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5Season with red pepper flakes, salt, and black pepper. Serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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