Zuppa Toscana
Ingredients
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- 6 ounces bacon – cut into 0.5-inch pieces
- 1 pounds Italian sausage, hot – casings removed (~5.5 n/a hot Italian sausages)
- 1 cups yellow onion – finely chopped (~1 medium yellow onion)
- 4 cloves garlic – minced
- 1/2 tsp red pepper flakes
- 6 cups chicken broth
- 1 1/2 pounds russet potatoes – thinly sliced into 0.25-inch half-moons (~3 medium russet potatos)
- 1 cups heavy cream
- 8 ounces kale – stems stripped, torn into bite-size pieces
- 1 1/4 tsp kosher salt
- 1/2 tsp black pepper – freshly ground
- Parmesan cheese – finely grated (for serving)
Instructions
1. Prep the vegetables: scrub the russet potatoes and slice into 0.25-inch half-moons; strip and tear the kale into bite-size pieces; finely chop the yellow onion; and mince the garlic.
2. In a large heavy pot over medium heat, cook the bacon until crisp and the fat renders, 8–10 minutes. Transfer bacon to a paper towel–lined plate; leave about 2 tablespoons fat in the pot and pour off the rest.
3. Add the Italian sausage to the pot and cook, breaking it into small pieces, until lightly browned and no longer pink, 6–8 minutes.
4. Add the onion and cook, stirring, until translucent, about 5 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, 30–45 seconds.
5. Pour in the chicken broth and add the sliced potatoes. Scrape up any browned bits from the bottom, bring to a boil, then reduce to a gentle simmer. Cook until the potatoes are tender and can be pierced easily with a knife, 10–15 minutes.
6. Stir in the heavy cream and kale. Simmer gently (do not boil hard) until the kale is tender and bright green, 3–5 minutes.
7. Crumble the reserved bacon. Stir half into the soup. Season with the kosher salt and black pepper, adjusting to taste.
8. Ladle into bowls hot, top with remaining bacon, and serve with Parmesan cheese, finely grated, for serving.
Zuppa Toscana is a comforting, hearty soup built on savory Italian sausage, tender potatoes, and leafy kale in a creamy, lightly spicy broth. The balance of richness from heavy cream and bacon with the freshness of kale makes it both robust and bright. A hint of red pepper flakes adds warmth without overwhelming the mellow sweetness of onions and garlic.
Despite its Italian name, this version of Zuppa Toscana is a modern Italian American interpretation rather than a traditional Tuscan peasant soup. In Tuscany, the word “zuppa” often refers to bread-thickened vegetable soups such as ribollita or zuppa di fagioli. The sausage–potato–kale combination gained widespread popularity in the United States in the late 20th century and became a staple of Italian American restaurant menus, where it continues to be embraced for its accessible flavors and satisfying texture.