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Bring that cozy restaurant feel right to your own kitchen with a bowl of Zuppa Toscana. You'll love the creamy, comforting broth loaded with savory sausage, crispy bites of bacon, and potatoes that soak up all that flavor. This whole thing comes together in one pot, so cleanup's a breeze and everyone leaves happy.
The first time I made this was on a chilly night when we were craving a warm meal but didn’t feel like bundling up to go out. Now it’s a regular request in my house—even guests ask for seconds on their first taste, so it’s a definite keeper around here.
Tasty Ingredients
- Fresh kale: Tosses in color, crunch, and good-for-you stuff; curly kale gives the classic vibe
- Half and half: Makes everything creamy and rich, but not too heavy
- Red pepper flakes: Adds as much or as little heat as your crew likes
- Russet potatoes: Fills you up; grab ones that are nice and firm without any weird spots
- Chicken broth: Serves as the liquid magic—using plain broth means you control the salt
- Italian sausage: Brings that familiar depth and protein—in mild or hot, however you like it
- Fresh garlic cloves: Brings bold flavor—absolutely go for fresh, it makes a big difference
- Sweet onion: Starts it all off; sweeter onions like Vidalia work great
- Bacon: Lends smoky flavor to the whole thing; thick-cut slices hold up the best
Easy Step-by-Step
- Finish With Cream and Greens:
- Gently pour in half and half and toss in the chopped kale plus those saved bacon bits. The heat does all the work, softening the greens in just a few minutes. Give it about 5 minutes off the heat and it all blends together.
- Simmer It All:
- Bring your soup up to a boil, then cut back to a medium simmer. Pop on a lid and let it cook for 15 to 20 minutes—your potatoes should be soft enough to poke with a fork, but not falling apart.
- Make It Soupy:
- Pour in the broth and add potatoes, some salt, pepper, and red pepper flakes. Give it a good stir so the potatoes sink under the liquid. You want everything just covered.
- Brown Up The Sausage:
- Push the onions to one side then add sausage. Cook and crumble for about 7 to 8 minutes. I like using a potato masher here for small bits. Drain off most of the grease but keep about 2 tablespoons for flavor.
- Start With Aromatics:
- Throw diced onions into the hot bacon fat and cook for a couple minutes till they go see-through. Add in minced garlic for another half-minute—just until you catch the whiff. Watch the garlic closely, it burns quick.
- Get Your Bacon Ready:
- Fry chopped bacon in a hot pan for around 7-8 minutes until crisp and browned up. Scoop out the bacon with a slotted spoon and let it drain on some paper towels. Leave that tasty bacon fat in the pot, though!
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Italian sausage is what sets this apart. Honestly, a potato masher is your best tool for breaking up the meat as it cooks—my grandma taught me that trick and every scoop turns out with just the right bite-sized sausage bits.
Storage Tips
Stick any leftovers in an airtight container and stash in the fridge for about 3–4 days. Make sure it’s all the way cooled down before you put it away. Want to keep it longer? Leave out the kale and just add it fresh when you reheat, so the greens don’t get soggy.
Handy Swaps
Sub in spinach instead of kale if you prefer less bite. Swap turkey sausage in for a lighter feel. Going dairy free? Mix a cup of warm plant-based or regular milk with 3 tablespoons of cornstarch until smooth—then stir in for creaminess. You can also toss in white beans instead of some (or all) of the potatoes for more protein and fiber.
How to Serve
Dish up big bowls with crusty bread for dunking—it doesn’t get cozier. Throw together a fresh salad with just a squeeze of lemon and drizzle of olive oil for brightness. Want it heartier? Add a grilled cheese or turkey sandwich on the side. Don’t forget a shake of Parmesan and some extra red pepper flakes if you like more kick.
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Dig in and enjoy—this one’s so simple and crazy flavorful, you’ll want to keep it on repeat.
Frequently Asked Questions
- → Is it possible to make Zuppa Toscana before I need it?
Absolutely! You can put together Zuppa Toscana a day or two early. Just let it cool, stash it in something with a lid, and keep in the fridge up to 4 days. If you’re not eating right away, only add the kale when you warm it up. That way, it’ll stay nice and green.
- → How do I swap out dairy in this soup?
No problem going dairy-free. Simply use a thick plant-based milk and mix in about 3 tablespoons of cornstarch for creaminess. Heat it gently and whisk until smooth, then pour it into your soup just like you would regular cream.
- → Which potato should I use for this?
Russet potatoes work great because they hold up in the hot broth and get tender. Slice them up into half-inch cubes so they cook evenly. Yukon Golds are also a tasty choice if you want a little extra creaminess and a buttery bite.
- → Can I put spinach in instead of kale?
You sure can. Spinach swaps in easy—just toss it in near the end, a couple minutes before you’re ready to eat. Baby spinach is especially nice since it’s already soft, but any kind will work once you take off the tough stems.
- → Is Zuppa Toscana spicy?
You can make it really mild or give it some kick! Hot Italian sausage plus half a teaspoon of chilies makes it medium-spicy. If you want it less hot, use sweet sausage and cut back or skip the red pepper. Folks who want more heat can sprinkle some extra chilies on at the table.