Zuppa Toscana soup is my go-to soup every year from the start of Fall through the end of winter. This comforting soup is packed full of crumbled Italian Sauage, potatoes, kale all in the most delicious creamy broth. And yes, bead is a must for this recipe. You don’t want one drop of the delicious creamy broth being wasted.
I remember having this soup for the first time at Olive Garden many years ago. One of my co-workers ordered it and raved about how delicious it was, so naturally half of the table ordered it. I fell in love with this soup that day. I don’t think a week went by before I was in the kitchen trying to recreate this soup. Years later, and I am still making this delicious soup. It is definitely a staple in my home. Along with some of my other favorite soups, like Broccoli Soup and Vegetable Beef Soup.
Zuppa Toscana soup is a warming and comforting soup that is simple and easy to make from scratch in your own kitchen. It is really easy to make at home and tastes so much better than what you can get at the restaurant. There are only a few ingredients needed to make this one-pot soup, and it can be made in just 45 minutes!
How to Make Zuppa Toscana Soup
- Sauté the bacon. In a large pot or dutch oven over medium high heat sauté the bacon until most of the fat has rendered off and the bacon has crisped up. Remove from the pot and strain. Set aside.
- Cook the sausage and onion. To the same pot add the sausage and onion. Crumble the sausage up as it browns.
- Sauté garlic, fennel seeds and red pepper flakes. Once the sausage is cooked through, add in the garlic, fennel seeds and red peppers flakes and sauté for 1 minute. Strain off the grease.
- Cook the potatoes. Add the chicken stock and potatoes to the pot and bring to a simmer. Cook until the potatoes are nearly done.
- Add sausage. Add the sausage and onions back to the pot. Add in the kale, season with salt and pepper. Continue simmering for 5 minutes or until the potatoes are tender.
- Add cream. Add in the cream and bacon, cook for 2-3 minutes then serve. Enjoy!
Serve this delicious soup with a nice crusty bread like Sourdough, my favorite bread to pair with this recipe. Or a crusty loaf of french bread to soak up all of the delicious creamy broth.
Freezing Zuppa Toscana Soup
Freezing in airtight containers:
Portion and pour the soup into the containers, leaving 1 inch of space between the top of the container and the soup. Allow the soup to cool completely before placing the lid on. Label the container and freeze for about 6 months. Thaw completely before reheating.
Freezing in freezer bags:
Allow the soup to cool completely before filling the bags. Seal and label the bags. Lay them out flat and place in the freezer. Soup can be frozen for about 6 months. Thaw completely before reheating.
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Zuppa Toscana Soup
The best one-pot soup. Zuppa Toscana is packed full flavor from italian sausage, bacon, kale and a rich creamy broth. Simple and easy to make from scratch.
Ingredients
Instructions
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In a large pot or dutch oven over medium high heat sauté the bacon until most of the fat has rendered off and the bacon has crisped up. Remove from the pot and strain. Set aside.
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To the same pot add the sausage and onion. Crumble the sausage up as it browns. Once the sausage is cooked through, add in the garlic, fennel seeds and red peppers flakes and sauté for 1 minute. Strain off the grease.
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Add the chicken stock and potatoes to the pot and bring to a simmer. Cook until the potatoes are nearly done.
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Add the sausage and onions back to the pot. Add in the kale, season with salt and pepper. Continue simmering for 5 minutes or until the potatoes are tender.
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Add in the cream and bacon, cook for 2-3 minutes then serve. Enjoy!
