Creamy Zuppa Toscana with Sausage, Potatoes and Kale

Zuppa Toscana

Zuppa Toscana is an Italian-American sausage, potato, and kale soup with a creamy broth that stays loose enough to ladle easily. This stovetop version uses hot Italian sausage for heat, Yukon Gold potatoes that hold their shape, and bacon cooked first in the same Dutch oven.

The potatoes simmer until fork-tender before the kale goes in. Heavy cream is added over low heat, and most of the bacon is saved for serving so it stays crisp rather than softening in the broth. Use mild Italian sausage if you prefer less heat.

Ingredients for Zuppa Toscana

• 6 slices thick-cut bacon, chopped (about 170g)
• 1 lb hot Italian sausage, casings removed if linked (about 450g)
• 1 medium yellow onion, diced (about 150g)
• 4 garlic cloves, minced
• 5 cups chicken broth, preferably lower sodium
• 1 cup water
• 1 1/2 lb Yukon Gold potatoes, scrubbed or peeled and cut into even 3/4-inch chunks (about 680g)
• 1/2 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• 1 small bunch kale, stems removed and leaves torn into bite-size pieces (about 5 packed cups or 150g)
• 1 cup heavy cream

Optional for serving: Finely grated Parmesan and crusty bread.

How to Make Zuppa Toscana

Yield: 6 hearty servings. Prep: About 15 minutes. Use a wide-bottomed 5- to 6-quart Dutch oven or heavy soup pot; it gives the meat room to brown and the kale room to wilt.

1. Crisp the bacon: Put the bacon in the cold pot and set it over medium heat. Cook, stirring occasionally, for 6 to 8 minutes, until browned and crisp. Transfer with a slotted spoon to a paper towel-lined plate. Leave about 1 tablespoon of fat in the pot and drain off the rest.
2. Brown the sausage: Increase the heat to medium-high. Add the sausage and cook for 5 to 6 minutes, breaking it into small crumbles, until browned and no pink remains. Spoon off excess rendered fat, leaving about 1 tablespoon in the pot for the aromatics.
3. Cook the onion and garlic: Reduce the heat to medium. Add the onion and cook until soft and translucent. Stir in the garlic and cook just until fragrant, about 4 to 5 minutes total.
4. Simmer the potatoes: Add the broth, water, potatoes, salt, and pepper. Bring to a boil over medium heat, then reduce to medium-low for a gentle simmer. Cook partially covered or uncovered for about 12 to 15 minutes, stirring once or twice. Start checking at 10 minutes: a fork should slide easily into a potato chunk, but the chunk should still hold its shape.
5. Wilt the kale: Stir it in by handfuls as room opens up in the pot. Simmer for 3 to 5 minutes, until tender, glossy, and dark green.
6. Add the cream: Reduce the heat to low and stir in the heavy cream. Stir in half the bacon if desired, reserving the rest for topping. Warm for 1 to 2 minutes, until the broth is steaming but not boiling. Taste before adding more salt; the sausage, bacon, and broth all contribute seasoning.
7. Rest and serve: Remove from the heat and let stand for 5 minutes. Ladle into bowls or serve from the Dutch oven, topping with the reserved bacon, more black pepper, and Parmesan if desired.

How to Keep the Broth Creamy, Not Greasy

Bacon and sausage give the broth its golden color, but leaving all their rendered fat in the pot can make it oily. Keep only about 1 tablespoon after browning the meat to cook the onion and garlic. Saving most of the bacon for serving also keeps the pieces crisp.

Once the cream is in, the soup should steam gently rather than boil hard. High heat can make the broth look separated.

Best Potatoes for Zuppa Toscana

Yukon Gold potatoes have creamy centers and hold their edges in the broth. Leave the skins on after scrubbing for a more rustic soup, or peel them if preferred. Cut the pieces evenly and add the kale as soon as the potatoes are fork-tender so they do not fall apart.

Russets can replace Yukon Golds, but they soften and break down sooner, making the broth starchier. Check them closely as they simmer.

Zuppa Toscana Variations

• Less heat: Use mild Italian sausage. For adjustable spice, stir in 1/4 to 1/2 teaspoon crushed red pepper flakes with the garlic, or offer them at the table.
• Lighter broth: Replace the heavy cream with 1 cup half-and-half. Add it over low heat and do not boil the soup afterward.
• Spinach instead of kale: Add spinach during only the final 1 to 2 minutes of cooking.
• Without bacon: Omit it for a sausage-forward soup. If the pot is dry, use 1 tablespoon olive oil to brown the sausage.

Serving Zuppa Toscana

Serve with crusty bread or breadsticks for dipping. For another substantial creamy soup, try Creamy Ham Wild Rice Soup.

Storing, Reheating, and Freezing

Cool leftovers promptly and refrigerate in an airtight container for 3 to 4 days. Keep extra bacon separate, if possible, and add it after reheating. Potatoes absorb broth as they sit, so add a splash of chicken broth or water if the soup thickens.

Reheat on the stovetop over low to medium-low heat, stirring occasionally until hot without boiling hard. For better freezer quality, cook through the potato stage, then cool and freeze the soup before adding kale or cream. Add fresh kale and cream after thawing and reheating. Finished creamy soup can be frozen, but its broth may separate and the potatoes and kale may soften.

Nutrition

Approximate per hearty serving, based on 6 servings: 530 calories, 22g protein, 35g fat, and 27g carbohydrates. Approximate per 100g: 105 calories, 4g protein, 7g fat, and 5g carbohydrates. Values exclude optional toppings and vary with the sausage, bacon, broth, and amount of rendered fat drained.