Delicious Zuppa Toscana Recipe for Cozy Nights
Zuppa Toscana is a hearty, comforting soup loaded with Italian sausage, tender potatoes, and kale in a creamy broth. This popular dish, inspired by Italian cuisine, is perfect for cozy nights and family gatherings. With bold flavors and simple ingredients, it’s a crowd-pleaser that’s easy to make at home.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Gluten Free
Ingredients
Scale
- 1 lb Italian sausage (mild or spicy, casings removed if applicable)
- 4 slices bacon, chopped
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 4 medium Yukon Gold or Russet potatoes, sliced thinly or diced
- 4 cups chicken broth
- 2 cups water
- 2 cups kale or spinach, chopped
- 1 cup heavy cream
- Salt and pepper to taste
- Crushed red pepper flakes (optional, for garnish)
Instructions
- Cook the sausage and bacon:
In a large pot or Dutch oven, cook the Italian sausage over medium heat until browned. Break it into crumbles as it cooks, then transfer it to a plate lined with paper towels. In the same pot, cook the bacon until crispy. Remove and set aside, leaving about 1-2 tablespoons of bacon grease in the pot. - Sauté the onions and garlic:
Add the diced onions to the pot and sauté until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional 1 minute. - Cook the potatoes:
Add the chicken broth and water to the pot, scraping up any browned bits from the bottom. Stir in the potatoes, bring to a boil, and reduce the heat to simmer. Cook for 15-20 minutes, or until the potatoes are tender. - Add kale and cream:
Stir in the cooked sausage, bacon, and chopped kale. Simmer for 3-5 minutes until the kale is wilted. Stir in the heavy cream and let the soup warm through, but do not boil. - Season and serve:
Taste and adjust the seasoning with salt and pepper as needed. Serve hot, garnished with crushed red pepper flakes if desired.
Notes
- For a lighter version, substitute the heavy cream with half-and-half or milk.
- If kale isn’t available, spinach works well as a substitute.
- This soup stores well in the refrigerator for up to 3 days. Reheat gently on the stovetop to maintain the creamy texture.
- To make it gluten-free, ensure your sausage is gluten-free, and avoid any thickening agents with gluten.
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