Zuppa Toscana is a hearty and comforting Italian soup, originating from Tuscany. The name “Zuppa Toscana” literally translates to “Tuscan Soup,” reflecting its roots in the rural traditions of Tuscany. This soup is known for its rich and creamy broth, which perfectly balances the flavors of Italian sausage, potatoes, and kale. It’s a popular dish that embodies the rustic, homey qualities of Tuscan cuisine, emphasizing fresh ingredients and simple, yet robust flavors. While the original Italian version is often more rustic, the version popularized in the United States, especially by restaurants like Olive Garden, is creamier and has become a favorite comfort food.

How to Make Zuppa Toscana

Ingredients:

• 1 lb (450g) Italian sausage (mild or spicy)
• 4-5 slices of bacon, chopped
• 1 large onion, diced
• 3 cloves garlic, minced
• 4-5 medium potatoes, thinly sliced or cubed
• 4 cups (1 liter) chicken broth
• 1 cup (240ml) water
• 1 bunch of kale, chopped (you can substitute with spinach if preferred)
• 1 cup (240ml) heavy cream
• Salt and pepper to taste
• Crushed red pepper flakes (optional, for extra heat)
• Grated Parmesan cheese for serving

Instructions:

1. Cook the Sausage:

   • In a large pot or Dutch oven, cook the Italian sausage over medium heat, breaking it into small pieces as it browns. Once fully cooked, remove the sausage from the pot and set it aside, leaving any drippings in the pot for added flavor.

2. Cook the Bacon:

   • In the same pot, add the chopped bacon and cook until it becomes crispy. Use a slotted spoon to remove the bacon, setting it aside with the sausage. Leave about 1-2 tablespoons of bacon fat in the pot.

3. Sauté the Onions and Garlic:

   • Add the diced onions to the pot and sauté until they become soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

4. Add the Potatoes:

   • Stir in the potatoes, allowing them to cook for a few minutes, absorbing the flavors from the onions and garlic.

5. Add the Broth:

   • Pour in the chicken broth and water, then bring the mixture to a boil. Reduce the heat and let it simmer until the potatoes are tender, about 10-15 minutes.

6. Add the Kale:

   • Stir in the chopped kale and cook until it wilts, about 5 minutes.

7. Incorporate the Cream:

   • Lower the heat and gently stir in the heavy cream. Return the cooked sausage and bacon to the pot. Simmer for another 5-10 minutes, allowing the flavors to meld together.

8. Season the Soup:

   • Taste and adjust the seasoning with salt, pepper, and crushed red pepper flakes if you like a bit of spice.

9. Serve:

   • Ladle the soup into bowls and sprinkle with grated Parmesan cheese. Serve hot, ideally with a side of crusty bread to soak up the rich broth.

Cooking Tips:

• Make it Lighter: For a lighter version, you can use half-and-half instead of heavy cream or even omit the cream entirely.
• Vegetarian Option: Substitute the sausage with vegetarian sausage and use vegetable broth to make it vegetarian-friendly.
• Texture Variation: If you prefer a thicker soup, you can mash some of the potatoes directly in the pot before adding the cream, which will give the broth a creamier consistency.

Zuppa Toscana is the perfect dish for a cozy night in, offering warmth and comfort with every spoonful. Enjoy!

Per Serving (1/6th of the pot):

• Calories: ~524 kcal
• Protein: ~19.3g
• Carbohydrates: ~25.5g
• Fat: ~38.8g
• Fiber: ~2.9g