Hey there, friend! It’s Clara from Cooking Inspired, and today I’m so excited to share one of my all-time favorite comfort foods with you: Zuppa Toscana! You know, that creamy, savory soup from Olive Garden? Well, I’ve cracked the code to making it even better (and faster!) right in your own kitchen. This Zuppa Toscana recipe comes together in about 30 minutes, and it’s bursting with flavor that’ll have everyone asking for seconds.
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Why You’ll Love This Zuppa Toscana Recipe
- Quick and Easy: I know how precious your time is, that’s why this recipe is designed to be ready in just 30 minutes, perfect for busy weeknights.
- Smoked Beef Bacon: I’ve swapped out traditional bacon for smoked beef bacon, adding a depth of smoky flavor that takes this soup to the next level. Trust me, it’s a game-changer.
- Customizable Spice Level: Whether you like a gentle warmth or a fiery kick, you can easily adjust the amount of spicy Italian sausage to suit your taste.
- Simple Ingredients: No need for fancy, hard-to-find ingredients! I’ve made sure everything in this recipe is easily available at your local grocery store.
What is Zuppa Toscana?
Zuppa Toscana, meaning “Tuscan Soup” in Italian, is a hearty and comforting soup that originated in the Tuscany region of Italy. Traditionally, it features simple, rustic ingredients like potatoes, kale, Italian sausage, and a creamy broth. It’s a celebration of simple flavors, all coming together in a warm and satisfying bowl.
Zuppa Toscana Ingredients
- 6 oz smoked beef bacon (chopped)
- 1 lb Italian Sausage (The “Hot” variety)
- 1 head of garlic (about 10 large cloves, peeled and minced or pressed)
- 1 onion (medium, finely diced)
- 6 cups chicken broth (or chicken stock)
- 4 cups water
- 5 russet potatoes (medium, peeled and chopped into 1/4″ thick pieces*)
- 1 kale bundle (leaves stripped and chopped (6 cups))
- 1 cup whipping cream (or 1 can full fat unsweetened coconut milk)
- Salt and black pepper to taste
- Parmesan cheese (optional, to serve)
Let’s dive a little deeper into each of these ingredients, shall we?
Smoked Beef Bacon: I love using smoked beef bacon because it adds such a rich, smoky flavor that really elevates the soup. Regular bacon works too, but the smoked version is seriously worth trying.
Italian Sausage (Hot Variety): I like to use the “hot” variety for a little kick, but you can use mild Italian sausage if you prefer less heat. The key difference between Italian sausage and spicy Italian sausage is the addition of red pepper flakes and other spices in the “hot” variety.
Garlic: Freshly minced garlic is essential for that aromatic base.
Onion: A medium yellow onion, finely diced, adds sweetness and depth.
Chicken Broth (or Chicken Stock): Either broth or stock will work, but I find that broth tends to be a bit lighter.
Russet Potatoes: I recommend russet potatoes because they hold their shape well and become perfectly tender. While Yukon gold potatoes can be substituted, they will result in a creamier, less structured soup.
Kale: I prefer curly kale for its slightly bitter flavor and hearty texture. Both curly kale and flat kale (also known as Lacinato or Dinosaur kale) will work, but curly kale holds up better in the soup.
Whipping Cream: For that signature creamy texture, whipping cream is my go-to. However, if you’re dairy-free, a can of full-fat unsweetened coconut milk works wonderfully.
Parmesan Cheese: Freshly grated Parmesan cheese is the perfect finishing touch, adding a salty, savory element.
How to Make Zuppa Toscana: Step-by-Step Instructions
Step 1: In a large pot or Dutch oven (5.5 qt), over medium-high heat, add chopped smoked beef bacon and sauté until browned (5-7 mins). Remove smoked beef bacon to a paper-towel-lined plate and spoon out excess oil, leaving about 1 Tbsp oil in the pot.
Step 2: Brown Italian sausage, breaking it up with your spatula, and sauté until cooked through and browned (5 min). Remove to a paper-towel-lined plate.
Step 3: Add onion to the pot and saute 5 min, stirring occasionally, or until soft and golden, then add minced garlic and saute 1 min.
Step 4: Add broth and water, and bring to a boil. Add sliced potatoes and cook 13-14 min or until easily pierced with a fork.
Step 5: Add chopped kale and cooked sausage, and bring everything to a light boil.
Step 6: Stir in cream and bring to a boil. Season to taste with salt and black pepper, then remove from heat. Ladle into bowls and serve garnished with smoked beef bacon and grated parmesan.
Why This Zuppa Toscana Recipe Works
Browning the sausage first is absolutely crucial for developing a rich, savory flavor. That beautiful caramelization on the sausage adds depth and complexity to the entire soup. And my secret weapon, smoked beef bacon, takes the flavor profile to a whole new level. The smoky notes infuse the broth, creating a truly unforgettable taste.
Common Mistakes When Making Zuppa Toscana (and How to Avoid Them)
- Mushy Potatoes: To prevent your potatoes from becoming mushy, make sure to chop them into even 1/4″ thick pieces. This ensures they cook evenly and hold their shape. Avoid overcooking them; they should be easily pierced with a fork, but not falling apart.
- Bitter Kale: Kale can sometimes turn bitter if overcooked. Add it towards the end of the cooking process, just until it wilts and turns bright green.
- Bland Soup: Don’t be afraid to season generously with salt and black pepper. Taste as you go and adjust accordingly. The sausage and bacon are salty, so you may need less salt than you think.
Zuppa Toscana Recipe Variations
| Variation | Instructions |
|---|---|
| Vegan Option | Use plant-based Italian sausage and coconut milk instead of whipping cream. Be sure to select a plant-based sausage with similar spices to ensure a comparable flavor. |
| Lower-Sodium Option | Use low-sodium chicken broth and reduce the amount of sausage or bacon. You can also add a squeeze of lemon juice to brighten the flavors without relying on salt. |
| Instant Pot | Sauté the bacon and sausage using the “Sauté” function. Add the onion and garlic, then the broth, water, and potatoes. Cook on high pressure for 8 minutes, followed by a 10-minute natural pressure release. Stir in the kale and cream, and season to taste. |
| Slow Cooker | Brown the bacon and sausage in a skillet, then transfer to a slow cooker. Add the onion, garlic, broth, water, and potatoes. Cook on low for 6-8 hours. Stir in the kale and cream during the last 30 minutes of cooking, and season to taste. |
Serving Suggestions for Zuppa Toscana
While a simple side salad and crusty bread are classic choices, why not try something a little different? Garlic knots would be amazing alongside this soup, or a Caprese salad with fresh mozzarella, tomatoes, and basil. As for bread, I suggest focaccia, ciabatta, or even some grilled sourdough.
Storing and Reheating Zuppa Toscana
This soup tastes even better the next day! Store it in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm it on the stovetop over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave, but be sure to stir it halfway through to ensure even heating. To maintain the texture, avoid boiling the soup during reheating.
Make-Ahead Instructions for Zuppa Toscana
Yes, you can definitely prep this soup in advance! You can chop the vegetables (onion, garlic, potatoes, and kale) a day ahead and store them in separate containers in the refrigerator. You can also fully make the soup and then reheat it the next day. Just keep in mind that the potatoes may absorb some of the liquid as it sits, so you may need to add a splash of broth or water when reheating.
Zuppa Toscana Recipe Card
Amazing 30-Minute Zuppa Toscana Recipe
Ingredients
Equipment
Method
- Brown Smoked Beef Bacon – In a large pot or Dutch oven (5.5 qt), over medium-high heat, add chopped smoked beef bacon and sauté until browned (5-7 mins). Remove smoked beef bacon to a paper-towel-lined plate and spoon out excess oil, leaving about 1 Tbsp oil in the pot. Browning the bacon first creates a delicious base of flavor for the soup.
- Brown Italian sausage, breaking it up with your spatula, and sauté until cooked through and browned (5 min). Remove to a paper-towel-lined plate. Browning the sausage adds depth of flavor.
- Add onion to the pot and saute 5 min, stirring occasionally, or until soft and golden, then add minced garlic and saute 1 min. Sautéing the garlic last prevents burning.
- Add broth and water, and bring to a boil. Add sliced potatoes and cook 13-14 min or until easily pierced with a fork. Cooking the potatoes in broth and water infuses them with flavor.
- Add chopped kale and cooked sausage, and bring everything to a light boil. Adding the sausage back in at this stage ensures it remains tender and flavorful.
- Stir in cream and bring to a boil. Season to taste with salt and black pepper, then remove from heat. Ladle into bowls and serve garnished with smoked beef bacon and grated parmesan. The cream adds richness and a velvety texture to the soup.
Notes
Nutrition Information for Zuppa Toscana
Per serving:
- Calories: 450
- Fat: 30g
- Protein: 25g
- Carbohydrates: 20g
- Fiber: 3g
- Sodium: 800mg
Frequently Asked Questions
- What does Zuppa Toscana mean in Italian? “Tuscan Soup”
- What is Zuppa Toscana made of? Traditionally, it’s made with potatoes, kale, Italian sausage, and a creamy broth.
- What is the difference between Zuppa Toscana and minestrone? Zuppa Toscana is a creamy soup with a focus on sausage, potatoes, and kale, while minestrone is a vegetable-based soup with pasta or rice.
- Is Zuppa Toscana healthy? It can be! It contains vegetables and protein, but it’s also high in fat and sodium. You can make it healthier by using low-sodium broth and leaner sausage.
- Can you freeze Zuppa Toscana? Yes, but the texture of the potatoes may change slightly.
- What kind of sausage is used in Zuppa Toscana? Italian sausage, either mild or hot.
- What to do if the soup is too thick? Add more broth or water until it reaches your desired consistency.
- What to do if the soup is too thin? Simmer it uncovered for a longer period to allow some of the liquid to evaporate.
- What to do if the soup is too spicy? Add a dollop of sour cream or plain yogurt to each bowl. You can also add a splash of milk or cream to the entire pot.
- What to do if the soup is not spicy enough? Add a pinch of red pepper flakes or a dash of hot sauce.
- What’s the best type of pot to use? A large pot or Dutch oven (5.5 qt) is ideal.
Conclusion
So there you have it! My take on the classic Zuppa Toscana recipe, made even better with smoked beef bacon and ready in just 30 minutes. I hope you’ll gather your family around the table and enjoy a warm, comforting bowl of this amazing soup. Now, I’d love to hear from you! What are your favorite soup recipes? Leave a comment below and let me know if you try this recipe. I can’t wait to hear how it turns out for you!
