Zuppa Toscana

Here’s a rich, cozy Zuppa Toscana—the classic Italian-style potato, sausage, and kale soup made famous by Italian trattorias (and beloved restaurant versions).

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Zuppa Toscana

Servings: 4–6

Prep Time: 15 minutes

Cook Time: 30 minutes

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Ingredients

• 1 lb (450 g) Italian sausage (mild or spicy), casings removed

• 4 slices bacon, chopped

• 1 medium onion, diced

• 3 cloves garlic, minced

• 4 cups chicken broth

• 2 cups water

• 4–5 medium russet potatoes, thinly sliced

• 1 cup heavy cream

• 2 cups kale, stems removed and chopped

• Salt and black pepper, to taste

• Red pepper flakes (optional)

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Instructions

1. Cook meat
   In a large pot over medium heat, cook bacon until crispy. Remove and set aside, leaving drippings in the pot.
   Add sausage and cook until browned. Break into crumbles. Remove excess grease if needed.

2. Sauté aromatics
   Add onion to the pot and cook until soft, about 5 minutes.
   Stir in garlic and cook 30 seconds until fragrant.

3. Simmer soup
   Add chicken broth, water, and potatoes.
   Bring to a boil, then reduce heat and simmer 15–20 minutes, until potatoes are tender.

4. Finish
   Stir in cream, kale, and cooked bacon.
   Simmer 5 minutes until kale is wilted.
   Season with salt, pepper, and red pepper flakes to taste.

5. Serve
   Serve hot with crusty bread or garlic knots.

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Tips

• Slice potatoes thin so they cook evenly.

• Use Tuscan (lacinato) kale for best texture.

• Soup thickens as it sits—add a splash of broth when reheating.

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Variations

• 🌶 Spicy: Use hot Italian sausage

• 🥛 Lighter: Substitute half-and-half for cream

• 🧀 Extra rich: Add grated Parmesan when serving

If you’d like, I can also share a slow-cooker version, an Instant Pot version, or a copycat Olive Garden version.