This is hands down my favorite soup to make and eat! If you have ever ate at Olive Garden you have likely seen a version of this soup on their menu.
We love this soup because of it’s rich flavor. This soup is perfect to make on its own or to serve as an addition to any Italian meal!
What is Zuppa Toscana? Zuppa means soup and Toscana means Tuscan. Tuscan Soup! It is usually made with kale, potatoes, onion and garlic then served topped with cheese.
I personally love to make this soup with hot sausage but if I am making it for a crowd I will use mild Italian sausage. I hope you love this soup as much as we do!
Zuppa Toscana
4-6
servings20
minutes45
minutes1
hour5
minutesIngredients
1 lb. loose Italian sausage (can use mild or hot sausage)
2 large russet baking potatoes, sliced in half, and then in ¼ inch slices (or 4 medium potatoes)
1 large onion, chopped
4 slices cooked bacon, chopped
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon red pepper flakes
2 garlic cloves, minced
2 large bunches of kale, chopped, about 4 cups
8 cups chicken broth (I usually use water and chicken bouillon or you can use 2 boxes of chicken broth)
1 cup heavy whipping cream
Parmesan cheese, for topping
Directions
- Cook the sausage until browned in a large saucepan or dutch oven at medium-high heat (your soup will cook in this pan so use a big pan). Break apart the sausage as it browns so the loose sausage is in small pieces.
- Add onions, garlic, salt, pepper and red pepper flakes to sausage and cook until onions are translucent and softened.
- Reduce heat back to medium and add the potatoes to the pot. Slowly add the chicken stock and stir to combine.
- Cook on medium heat until potatoes are done and stir occasionally. About 20 minutes, until the potatoes are tender and soft.
- Reduce heat to lowest setting and add in your kale and cooked bacon and slowly pour the warm cream while stirring.
- Taste the soup for seasoning, at this point you may add more salt, pepper or red pepper flakes, if desired.
- Serve in bowls, top with Parmesan cheese and enjoy!
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Originally posted on June 9, 2017. Updated on November 11th, 2020.
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