Easy Zuppa Toscana Soup Recipe
This classic Zuppa Toscana soup is simple and yet so filling and delicious. With sausage, bacon, onion, potatoes, garlic, and kale, this soup is packed with flavor. Add in your homemade chicken stock and some cream, and your soup will not only fill bellies, but makes smiles around your table.
This soup is a meal I can serve and know that every one at the table with not only be happy, but cheer for their dinner. It gets gobbled down quick and I don’t have to worry about kids not eating what I serve.
Pair it with a crusty bread, like my homemade artisan sourdough loaf or a soft fluffy roll like my homemade dinner rolls.
Ingredients
- 1 pound ground sausage (ours comes unseasoned from the butcher)
- 6 slices bacon, chopped
- 1 medium-large onion diced
- 6 garlic cloves minced
- 4-6 cups chicken stock
- 8 small red or yellow potatoes, cut in half moon slices
- 1/4 teaspoon red pepper flakes
- salt and pepper to taste
- 8 cups of kale or spinach
- 1 cup cream
Step By Step Instructions
First, fry up the bacon and remove from the pot when crispy. Use a heavy bottomed pot or a cast iron enameled pot (like this).
Drain off excess grease.
Then, cook up the ground sausage in the same pot. Salt and pepper to taste and add in the red pepper flakes. When the sausage is about half way cooked, add in the onion and sauté for a few minutes.
When the onion is almost done, add the garlic and cook another 1-2 minutes.
Add chicken stock to the pot and deglaze all the goodies on the bottom of the pot.
Next, add in the potatoes and simmer until potatoes are fork tender.
Add kale and check seasonings.
When kale is wilted, add in the cream. Stir and remove from the heat.
Tips for for Zuppa Toscana Soup
- You can make this diary-free. It will change the richness a bit, but you can just omit the cream at the end. My husband can’t have dairy and so he eats it this way and still loves it.
- My go to for this recipe is kale, but sometimes I don’t have it and I have spinach. So I use that. You could also use Swiss chard in a pinch. They are all very similar. Kale and chard will need a bit more cook time than the spinach, though.
- This soup can easily be doubled to feed a larger crowd, just make sure your pot is big enough.
Zuppa Toscana Soup
This classic Zuppa Toscana soup is simple and yet so filling and delicious. With sausage, bacon, onion, potatoes, garlic, and kale, this soup is packed with flavor. Add in your homemade chicken stock and some cream, and your soup will not only fill bellies, but makes smiles around your table.
Ingredients
- 1 pound ground sausage (ours comes unseasoned from the butcher)
- 6 slices baco
- 1 medium-large onion diced
- 6 garlic cloves minced
- 4-6 cups chicken stock
- 8 small red or yellow potatoes, cut in half moon slices
- 1/4 teaspoon red pepper flakes
- salt and pepper to taste
- 8 cups of kale or spinach
- 1 cup cream
Instructions
First, fry up the bacon and remove from the pot when crispy. Use a heavy bottomed pot or a cast iron enameled pot.
Drain off excess grease.
Then, cook up the ground sausage in the same pot. Salt and pepper to taste and add in the red pepper flakes. When the sausage is about half way cooked, add in the onion and sauté for a few minutes.
When the onion is almost done, add the garlic and cook another 1-2 minutes.
Add chicken stock to the pot and deglaze all the goodies on the bottom of the pot.
Add in the potatoes and simmer until potatoes are fork tender.
Add kale and check seasonings.
When kale is wilted, add in the cream. Stir and remove from the heat.
Notes
To make it dairy-free, omit the cream at the end and it is still delicious. You can try adding cocnut cream instead, but it will change the flavor profile a bit.
If you do not have kale, try spinach or swiss chard. Spinach will need less cook time so put it in at the very end.
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