What’s better than a warm bowl of soup on a cold day? From Chicken and Rice Soup to Tom Kha, I have a collection of delicious recipes that are nourishing and exciting!
A Zuppa Toscana recipe that is better than Olive Garden!
This is possibly my favorite soup of all times. It is on rotation and always gets my family excited about dinner time! I mean… What’s not to love? Bacon, sausage, potatoes, kale and cream? That sounds like an A-team for me! There’s something about cozying up with a bowl of homemade soup on a cold winter night that makes my heart flutter. But I am known for setting the house to 60 degrees in the summer when I am craving comfort food! (I also like to sleep with a comforter, so my house is cold year round. Sorry, family!) After all, there’s no way I’ll limit my Zuppa Toscana enjoyment to only 3 months (well, six if you include fall)! So, yeah, make this Zuppa Toscana recipe. Make this whether it’s spring, summer, fall or winter. Make it all the time! You won’t regret it!
What is Zuppa Toscana?
Zuppa Toscana, pronounced zoo-pah to-scah-nah, is a soup made with Italian sausage, bacon, potatoes, kale and cream, popularized by a North American restaurant called Olive Garden.
Is Zuppa Toscana an Authentic Italian soup?
Yes and no. “Huh?” I’ll explain! Zuppa Toscana means “Tuscan Soup” in Italian. However, the classic tuscan soup is usually made with veggies (like zucchini, celery, carrots), kale, potatoes, cannellini beans, tomato sauce, pancetta and toasted bread. The American version is quite different, much richer and creamier. So yes, there is Zuppa Toscana in Tuscany. But no, it doesn’t resemble the one I am sharing with you today!
Grocery List
What you need to buy:
2 pounds Russet Potatoes (about 5 or 6 medium potatoes) 1 bunch kale – I recommend buying lacinato kale. 2 large shallots 3 cloves garlic 1 package thick cut bacon 1 pound sweet Italian sausage 1 block Parmigiano Reggiano 1 pint heavy cream Chicken Broth – if you don’t have homemade. White wine – like Chardonnay or Pinot Grigio.
Pantry Essentials:
Ingredients I’m assuming you already have in your pantry. But, if not, make sure to buy them as well!
Olive oil Salt Black pepper Red pepper flakes Cornstarch – optional.
How to make Zuppa Toscana
There are many ways to make Zuppa Toscana, including using the slow cooker or the Instant Pot. This Zuppa Toscana recipe is made on the stove, in one pot. It’s simple, easy and ready in less than one hour! You can certainly adapt the recipe to use with your favorite appliance, if you prefer. Recommended equipment/tools: Dutch oven, wooden spoon. Here’s how I make this Zuppa Toscana recipe. As always, you will find the printable (and more complete) version of the recipe at the end of this post!
What to serve with Zuppa Toscana?
This soup is a meal in itself. However, as is the case with almost any soup, it goes great with some crusty bread or garlic breadsticks. Oh, and don’t forget extra Parmesan and red pepper flakes!
How long will it keep?
This soup is best enjoyed freshly made. The leftovers, when stored in an airtight container, will keep in the fridge for up to 4 days. To reheat, place the soup in a saucepan and reheat over low heat, stirring frequently and adding more heavy cream as needed to bring it back to the original consistency.
Can you freeze Zuppa Toscana?
Can you? Yes. Should you? No. Soups that contain dairy often separate when reheated. Potatoes also don’t freeze well and will likely be mushy and fall apart when thawed. If you really must freeze, be ready to add some heavy cream when reheating. Adding fat (heavy cream) will help you fix the curdled texture.
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