Name: authentic homemade zuppa toscana
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 16 ounces mild Italian sausage; 1/4 teaspoon crushed red pepper, or more if desired ((optional)); 4 slices bacon, cut into 1/4" pieces; 1 large onion, diced ((about 8 ounces / 2 cups)); 1 tablespoon minced garlic; 64 ounces chicken broth or stock; 32 ounces Yukon Gold potatoes, cut into 1" cubes ((about 6 cups)); 8 ounces whipping or heavy cream; 1/2 bunch laminate kale, destemmed & coarsely chopped ((about 2 cups))

This Authentic Homemade Zuppa Toscana is hearty and delicious with the addition of sausage and bacon. Comes together quickly in just one pot. Total crowd pleaser.

What is Zuppa Toscana exactly?

The literal translation in Italy is “Tuscan Soup.” However, classic tuscan soup is typically made with vegetables, kale, potatoes, cannellini beans, tomato sauce, pancetta and toasted bread.

This one seems to be the classic American version.

The list of ingredients is a short one…

Mild Italian sausage
Crushed red pepper
Bacon
Onion & garlic
Chicken broth or stock
Yukon gold potatoes
Whipping or heavy cream
Lacinato kale

You can easily make substitutions.

Replace the Italian sausage with chicken sausage.
Use vegetable broth in place of the chicken broth.
Better yet, make this with homemade chicken stock.
Red-skin potatoes or russets would workin place of the Yukon golds.
For the carb-counters, replace the potatoes with chopped cauliflower.
Not a fan of kale? Use spinach instead.
The addition of sautéed mushrooms would be awesome.

Let’s get started on our Authentic Homemade Zuppa Toscana…

Cook the Italian sausage & red pepper flakes in a Dutch oven over medium-high heat.
Continuously stir and break up the sausage until crumbly & browned, for 10 to 15 minutes.
Drain and set aside.
Cook the bacon pieces in the same Dutch oven over medium heat until crisp, about 10 minutes.
Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven.
Stir in the chopped onions and minced garlic.
Cook until the onions are soft and translucent, about 5 minutes.

If you don’t care for the process of mincing garlic, you may want to give this handy gadget a try.

Stir in the chicken broth and bring to a boil over high heat.
Add the potatoes and simmer until fork tender, about 20 minutes.

While the potatoes are cooking…

Work on softening the kale a bit. My family enjoys the hearty flavor of kale but not the chewiness so much. There are two possible ways to soften the greens.

After cutting the kale into bite-sized pieces, massage it with a small amount of oil and salt.
Or add the kale to a bowl and cover it with hot water.
Let it soak for 10 minutes …it will wilt the greens, not cook them.
Both methods work well when adding to a raw salad as well as soups & stews.

When the potatoes are fork tender…

Reduce the heat to medium.
Stir in the cream, cooked sausage, and chopped kale.
Cook and stir until the kale has wilted and sausage is warmed through.

Your Authentic Homemade Zuppa Toscana is ready to enjoy.

Garnish each serving with additional red pepper and microgreens, if desired.

Call the hungry troops to the table. Enjoy.

5 from 1 vote

authentic homemade zuppa toscana

Adapted from AllRecipes.com

Hearty and delicious. Comes together quickly in just one pot.

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Servings 6 to 8 servings

Author Rosemary Stelmach

Ingredients

16 ounces mild Italian sausage
1/4 teaspoon crushed red pepper, or more if desired (optional)
4 slices bacon, cut into 1/4" pieces
1 large onion, diced (about 8 ounces / 2 cups)
1 tablespoon minced garlic
64 ounces chicken broth or stock
32 ounces Yukon Gold potatoes, cut into 1" cubes (about 6 cups)
8 ounces whipping or heavy cream
1/2 bunch laminate kale, destemmed & coarsely chopped (about 2 cups)

Instructions

Cook the Italian sausage and optional red pepper flakes in a Dutch oven over medium-high heat until the sausage is crumbly and browned, 10 to 15 minutes. Drain and set aside.
Cook the bacon pieces in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in the chopped onions and minced garlic; cook until the onions are soft and translucent, about 5 minutes.
Stir in the chicken broth and bring to a boil over high heat. Add the cubed potatoes and simmer until fork tender, about 20 minutes.
Reduce the heat to medium; stir in the cream, cooked sausage, and kale. Cook and stir until the kale has wilted and the sausage is warmed through. Serve immediately.

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