Our whole family LOVES this easy Zuppa Toscana soup recipe! In fact, it’s usually the first meal my daughter asks for when she comes home from college for a visit. It’s hearty and filling, and it can be delicious even better on the second day (if there’s anything left, that is!). Perfect for cold days or cool nights, but you’ll enjoy it any day of the year!
I have already simplified it a bit by using a little cream (I promise you won’t notice the difference!) and added more potatoes and kale to make it last. If you want to make the budget much easier, you can leave out the bacon and replace the cream with whole milk. It won’t be as rich, but it will still taste amazing! Serve it with a side of easy 30-minute dinner rolls or breadsticks, and you’ll have a delicious meal the whole family will ask for again and again.
Zuppa Toscana Ingredients
- 1 onion, chopped
- 6-8 garlic cloves, chopped
- 1-pound sausage
- 8 ounces bacon
- a few tablespoons of olive oil, if needed
- 6 cups chicken broth and 3 cups water
- 3 1/2 pounds of potatoes, peeled and cut into pieces
- 2 teaspoons of salt
- 1 teaspoon pepper
- 6 cups kale, chopped
- 1 cup heavy whipping cream
- parmesan cheese for grilling
How to make Zuppa Toscana
1. In a large soup pot, fry the bacon until crispy. Remove the paper towel and allow to drain. Cut into pieces and set aside.
2. In the same pot, fry the sausage until no pink remains.
3. Add the chopped onion and minced garlic and cook until soft (add more olive oil if needed for frying – this will depend on how thin your bacon and sausage is).
4. Add the peeled, cubed potatoes, 6 cups of chicken broth (I use bouillon cubes + water)3 cups of water, salt, and pepper, and bring to a boil over high heat. Reduce the heat to medium-low and cook until the potatoes are tender, about 10-12 minutes.
5. Add the chopped kale and cook for another 2-3 minutes.
6. Add heavy cream. Taste and add salt and pepper if needed.
7. Pour into bowls and garnish with bacon bits and parmesan cheese.
Zuppa Toscana
Our whole family LOVES this soup! In fact, it’s usually the first meal my daughter asks for when she comes home from college for a visit. It’s hearty and filling, and it can be delicious even better on the second day (if there’s anything left, that is!).
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Ingredients
- 1 anyanini well cut
- 6-8 cloves garlic it is digested
- 1 a pound sausage
- 8 ounces Bacon
- A few tablespoons of olive oil if needed
- 6 cups chicken broth and 3 cups water
- 3 1/2 pounds potatoes peeled and cut into pieces
- 2 a teaspoon salt
- 1 a teaspoon pepper
- 6 cups old chopped
- 1 cup heavy cream for digestion
- parmesan cheese for grilling
Instructions
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In a large soup pot, saute the bacon until creamy. Remove the paper towel and allow to drain. Cut into pieces and set aside.
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In the same pot, fry the sausage until no pink remains.
-
Add the chopped onion and minced garlic and sauté until soft (add olive oil if needed for frying – this will depend on how thin your bacon and sausage is).
-
Add the peeled, cubed potatoes, 6 cups of chicken broth (I use bouillon cubes + water), 3 cups of water, salt, and pepper, and bring to a boil over high heat. Reduce the heat to medium-low and cook until the potatoes are tender, about 10-12 minutes.
-
Add the chopped kale and cook for another 2-3 minutes.
-
Add heavy cream. Taste and add salt and pepper if needed.
-
Pour into bowls and garnish with bacon bits and parmesan cheese.
Notes
Serve this soup with a side of easy 30-minute dinner rolls or bread sticks, and you’ll have a delicious meal the whole family will ask for dinner over and over again.
Nutritious food
Calories: 606kcal | Carbohydrates: 40g | Protein: 19g | Oil: 42g | Saturated Fats: 16g | Polyunsaturated Fats: 5g | Monounsaturated Fats: 17g | Trans Fats: 0.2g | Cholesterol: 98mg | Sodium: 1833mg | Potassium: 1181mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2083IU | Vitamin C: 56mg | Calcium: 121mg | Iron: 3mg
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Frequently Asked Questions about Zuppa Toscana:
Since potatoes tend to turn mushy when thawed, I recommend freezing this soup without the potatoes and adding them as you reheat it.
Zuppa Toscana is an excellent source of potassium, protein, and healthy carbohydrates, but it can contain saturated fat, which is why I add cream and milk.
This Zuppa Toscana is naturally gluten-free as long as you use a gluten-free sauce.
This copycat Olive Garden Zuppa Toscana recipe has sausage, potatoes, kale, and cream, but I simplified it by using milk.
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Also, be sure to check out our $10 dinner ideas series for easy healthy dinner ideas.
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