The Zuppa Toscana soup recipe relies on Italian sausage, chicken broth, and other ingredients. It is a delicious and hearty Italian classic soup, is ideal for warming you up on a chilly day, and is one of my all-time favorites.
Don’t worry if you’ve never made Zuppa Toscana soup before; I’ll walk you through it, answering any queries you might have along the way.
Homemade Zuppa Toscana Soup Recipe
This soup, known as zuppa toscana, has its roots in the Tuscan culinary heritage. Kale, Italian sausage, potatoes, cream, chicken broth, garlic, and onion are the usual ingredients in the soup.
This broth is a staple during the winter months because of its warmth and filling qualities. The sausage adds some heat, while the potatoes and cream make this a hearty and satisfying broth. The addition of kale makes this broth an excellent choice for those who are watching their weight.
In recent years, Zuppa Toscana has skyrocketed in popularity in the United States, particularly as a signature dish at the Olive Garden restaurant franchise.
Ingredients Needed
Here’s what you’ll need to make Zuppa Toscana soup:
- 1 pound Italian sausage
- 4 cups chicken broth
- 1 onion, chopped
- 3 garlic cloves, minced
- 1/2 teaspoon red pepper flakes
- 1 cup heavy cream
- 3 large potatoes, peeled and diced
- 1 bunch kale, chopped
- Salt and pepper, to taste
- Parmesan cheese, for garnish
How To Make From Scratch?
Now that you have your ingredients, let’s get started on making the soup. Here’s a step-by-step guide:
Step 1: Brown the sausage
Begin by browning the Italian sausage in a large pot over medium-high heat. Use a wooden spoon to break up the sausage into small pieces as it cooks. Once the sausage is fully cooked and browned, remove it from the pot and set it aside on a paper towel-lined plate to drain.
Step 2: Saute the onions and garlic
In the same pot, you used to cook the sausage, saute the chopped onions and minced garlic over medium heat until the onions are translucent and the garlic is fragrant.
Step 3: Add the chicken broth
Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Bring the broth to a simmer and let it cook for about 10 minutes.
Step 4: Add the potatoes and sausage
Add the diced potatoes and browned sausage to the pot and let them cook in the broth for about 15 minutes, or until the potatoes are tender.
Step 5: Add the kale
Stir in the chopped kale and let it cook for a few minutes until it’s wilted and tender.
Step 6: Add the cream
Finally, add the heavy cream to the pot and stir it in until it’s fully incorporated. Let the soup simmer for a few more minutes until it’s heated through and the flavors have melded together.
Step 7: Serve and garnish
Ladle the soup into bowls and garnish each one with a sprinkle of Parmesan cheese.
Faq’s about Zuppa Toscana Soup
Can I use a different type of sausage in Zuppa Toscana Soup?
Yes, you can use any type of Italian sausage you prefer in your Zuppa Toscana Soup. Just make sure it’s fully cooked before adding it to the soup.
Can I use a different type of green instead of kale?
Yes, you can substitute the kale with spinach or Swiss chard if you prefer.
Flavor Variations
veggie or Vegan Zuppa Toscana: Substitute a veggie or vegan sausage for the meat in this soup. For a similar taste, try tofu or seitan sausages. Use coconut or almond milk instead of cream for a dairy-free option.
Spicy Zuppa Toscana: Add red pepper flakes or hot sauce to spice up your soup. Use spicier sausage or diced jalapenos or serrano chiles in the soup.
Creamy Zuppa Toscana: Add more heavy cream or half-and-half for a creamier soup. Blending some cooked potatoes with water thickens and smooths the soup.
Zuppa Toscana with Bacon: Add diced bacon if you like spicy soup. Then add the sausage, bacon, and other seasonings to the soup.
Zuppa Toscana with Other Greens: Zuppa Toscana is traditionally made with kale, but you can try other greens for a distinct taste. Alternate kale with spinach, Swiss chard, or collard leaves.
Instant Pot or Slow Cooker Zuppa Toscana: You can alter this soup for your Instant Pot or slow cooker. In the Instant Pot, saute the meat, onion, and garlic, then add the potatoes, kale, broth, and high pressure for 8 minutes. Cook the sausage, onion, and garlic on the stovetop, then move to the slow cooker and cook on low for 6-8 hours.
How To Store And Reheat?
Zuppa Toscana soup can be refrigerated for 3–4 days. Before refrigerating, put the soup in a sealed container or plastic bag.
You can nuke or stovetop-reheat Zuppa Toscana Soup. Transfer the soup to a saucepan and heat over medium-low heat, stirring periodically, to reheat. To thin soup, add poultry broth or water.
Transfer the Zuppa Toscana Soup to a microwave-safe dish and cover it with a lid or plastic wrap to reheat. After 1-2 minutes on high, stir the soup and cook in 30-second intervals until it’s hot.
The soup may thicken after a few days in the frig. Adding a little poultry broth or water before reheating fixes this.
Easy Zuppa Toscana Soup Recipe
Ingredients
- 1 pound Italian sausage
- 4 cups chicken broth
- 1 onion chopped
- 3 garlic cloves minced
- 1/2 teaspoon red pepper flakes
- 1 cup heavy cream
- 3 large potatoes peeled and diced
- 1 bunch kale chopped
- Salt and pepper to taste
- Parmesan cheese for garnish
Instructions
- Begin by browning the Italian sausage in a large pot over medium-high heat. Use a wooden spoon to break up the sausage into small pieces as it cooks. Once the sausage is fully cooked and browned, remove it from the pot and set it aside on a paper towel-lined plate to drain.
- In the same pot you used to cook the sausage, saute the chopped onions and minced garlic over medium heat until the onions are translucent and the garlic is fragrant.
- Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Bring the broth to a simmer and let it cook for about 10 minutes.
- Add the diced potatoes and browned sausage to the pot and let them cook in the broth for about 15 minutes, or until the potatoes are tender.
- Stir in the chopped kale and let it cook for a few minutes until it’s wilted and tender.
- Finally, add the heavy cream to the pot and stir it in until it’s fully incorporated. Let the soup simmer for a few more minutes until it’s heated through and the flavors have melded together.
Warm up with a bowl of Zuppa Toscana on a chilly day. The meat, potatoes, and kale in this soup give it a hearty flavor.
With these detailed instructions and frequently asked questions, you’ll be an expert in no time.
If you like broth, you should definitely give Zuppa Toscana a shot.
