Quick Zuppa Toscana prepared in 30 minutes with crispy sausage bits, soft potatoes, and wilted kale, all enveloped in a creamy, indulgent, slurp-worthy broth!
Just a Reminder That Zuppa Toscana Is One Of The All Time Greats.
A few evenings ago, Bjork and I gathered for dinner with the girls. It’s pitch black outside. Chilly and blustery.
On the stove: a Dutch oven with crispy sausage bits, soft potatoes, and wilted kale, all enveloped in a creamy, indulgent, slurp-worthy broth. The aroma fills the house, and we’re all feeling really cozy.
I served steaming zuppa toscana into bowls. Distributed chunks of warm, crusty bread. There’s buttering, there’s soup dunking, and honestly, just quietness with clinking bowls and spoons.
And then there’s this moment when we exchanged glances and almost burst into laughter, like, “oh my goodness. this tastes incredible right now.”
Zuppa toscana (the recipe I’m channeling here) is the beloved Italian-American classic Olive Garden soup that we all adore. But it feels entirely different when made from scratch.
The main thing I want you to take away is that the broth here is really BROTHY. It’s creamy while still being extremely slurpable. When you dip a piece of bread in there, it’s going to soak and saturate in the best possible way. (I have a comparable recipe – sausage, kale, and white bean stew – which is highly rated and I love it. But the distinction is that one generally tends to be thicker. This version is genuinely brothy.)
We’re talking *FEW* ingredients. Simple and humble. Just the easiest recipe imaginable, yet the end result is irresistibly delicious.
Wishing you a cozy zuppa toscana evening filled with plenty of bread!
Here’s the Dutch oven I adore, if you’re in the market for one! (affiliate link)
Welcome To My (NEW) Kitchen! Let’s Make This Zuppa Toscana.
Brown The Sausage, Onions, and Garlic.
I begin with the sausage, then toss in onions and garlic. Let it cook down for about 5-10 minutes until thoroughly softened.
Add Potatoes and Broth.
I pour in water and then employ Better Than Bouillon for my broth base!
Add Kale and Cream.
Allow it to simmer over low heat so all the flavors meld and the kale wilts down.
You’re Done!
This is such a delightful moment. Soup, bread, coziness at its finest.
Folks, I reside in Minnesota and I create a ton of soup. I adore it so much. Click here for a list of 30 more of my top-rated soup recipes!
Zuppa Toscana
Total Time:
35 minutesYield:
5–6 servings 1x
Description
Effortless stovetop Zuppa Toscana featuring browned sausage, tender potatoes, and wilted kale, all enveloped in a creamy, indulgent, slurp-worthy broth!
Ingredients
Units
Scale
Zuppa Toscana:
To Season / Serve:
Instructions
- Sausage: Heat the oil in a large Dutch oven (affiliate link) over medium high heat. Brown the sausage until fully cooked.
- Onions and Garlic: Add the onions and garlic to the sausage. Sauté for 5-7 minutes until softened and aromatic. Just a heads-up your whole house will smell AMAZING.
- Potatoes and Broth: Toss in the potatoes and the broth. Simmer for 7-10 minutes, until the potatoes are soft. (Be cautious not to cook it too long, as the potatoes will start breaking down.)
- Finish with Cream: Stir in the kale and heavy cream. Simmer for 5 minutes until kale has wilted.
- Serve: Season with salt and pepper, sprinkle with Parmesan for added flavor, and dunk into that amazing broth with hot crusty bread.
Notes
Broth: I always use 6 cups of water + 2 tablespoons of Better Than Bouillon chicken flavor base. It’s incredible. Highly recommend. If you don’t have this, you may need to sprinkle in more salt.
Pork Fat: This soup will display tiny beads of pork fat distributed throughout and/or floating on top. That’s a good sign—it indicates amazing flavor and a luscious mouthfeel. These will blend in as it gently simmers, and they’ll rise to the surface as it cools. To reincorporate, just heat it again and give it a stir.
Bacon: Controversial opinion, but I don’t believe it’s necessary, which is why I omitted it. You receive plenty of flavor already from the Italian sausage. I’ve never had this and wished it included bacon.
Potato Peels vs. No Peels: If you want to save time, opt for baby potatoes and simply quarter them—you don’t have to peel them! It has a slightly different, earthier taste (as potato peels do), but can confirm, it’s still tasty.
White Wine: For weeks now, I’ve contemplated adding white wine to this recipe to deglaze the pot after the sausage, onion, and garlic; in my mind, it would introduce a pleasant acidity to a very savory, rich broth. However, I’ve made this so many times and never had white wine on hand, and I’ve enjoyed every batch immensely just as it is. Let me know if you try it with white wine!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Keywords: zuppa toscana, olive garden copycat, soup recipe, creamy soup recipe
Frequently Asked Questions: Zuppa Toscana
Can you make this vegetarian?
You could replace the Italian sausage with white beans, but the flavor won’t quite match! If you wish to maintain the flavor profile, I’d suggest using a plant-based sausage like Beyond Meat or Impossible.
Do you need to peel the potatoes?
Not at all! I prefer them peeled for a smoother texture, but you can leave the skins on to save time. If you decide to keep the peels, I’d choose baby red or Yukon gold potatoes since their skins are less tough.
How long do the leftovers keep?
Leftovers can be refrigerated for 4-5 days.
Can you freeze this soup?
You can freeze this, but due to the kale and potatoes, it may start to brown fairly quickly! I’d suggest reheating and consuming it within three months.
Where’s the bacon!?
In my view, you achieve enough richness and smokiness from the Italian sausage so I don’t include it! However, feel free to add it for yours—either within the soup itself or as a topping.
More Cozy Creamy Soup Recipes To Love
Tuscan Soup with Sausage, Potatoes, and Kale: A Hearty Italian Classic
Tuscan soup, commonly known as Zuppa Toscana, is a cherished Italian dish that has become popular globally for its rich flavors and comforting qualities. This hearty soup blends savory sausage, tender potatoes, and nutrient-packed kale in a creamy broth, making it an ideal meal for any season. Here’s a closer look at the ingredients, preparation, and variations of this classic soup.
### Ingredients
The essential components of Tuscan soup are straightforward yet flavorful:
– **Sausage**: Italian sausage is typically utilized, providing a spicy and savory foundation. Both mild and hot varieties can be selected according to your taste.
– **Potatoes**: Russet or Yukon Gold potatoes are perfect for maintaining their shape while delivering a creamy texture.
– **Kale**: This leafy green contributes a nutritious element, supplying vitamins and minerals. Its slightly bitter flavor balances the richness of the sausage and cream.
– **Broth**: Chicken broth is commonly used, but vegetable broth can be an alternative for a vegetarian version.
– **Cream**: Heavy cream or half-and-half imparts the soup its signature creamy texture.
– **Onions and Garlic**: These aromatics enhance the overall flavor profile.
– **Seasonings**: Salt, pepper, and red pepper flakes are frequently utilized for seasoning.
### Preparation
Making Tuscan soup is simple, making it a favorite among home cooks:
1. **Brown the Sausage**: In a large pot, cook the sausage over medium heat until browned. Remove and set aside, retaining the rendered fat in the pot.
2. **Sauté Aromatics**: Add chopped onions and minced garlic to the pot, sautéing until the onions are translucent.
3. **Add Potatoes and Broth**: Incorporate sliced potatoes and chicken broth into the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender.
4. **Incorporate Kale and Sausage**: Mix in chopped kale and the cooked sausage. Simmer until the kale wilts.
5. **Finish with Cream**: Stir in the cream, mixing until heated through. Adjust seasoning with salt, pepper, and red pepper flakes according to preference.
### Variations
While the traditional recipe is delightful, several variations exist to accommodate different dietary requirements and preferences:
– **Vegetarian Option**: Replace sausage with plant-based substitutes and use vegetable broth.
– **Lighter Version**: Substitute heavy cream with milk or a non-dairy alternative like coconut milk for a lighter choice.
– **Additional Vegetables**: Carrots, celery, or bell peppers can be included for added nutrition and flavor.
– **Herbs**: Fresh herbs such as thyme or rosemary can enhance the soup’s aromatic qualities.
### Serving Suggestions
Tuscan soup is generally served hot, often alongside crusty bread or a side salad. It pairs well with a glass of white wine, such as Pinot Grigio or Sauvignon Blanc, complementing the soup’s creamy and savory notes.
### Conclusion
Tuscan soup with sausage, potatoes, and kale is a charming dish that embodies the rustic appeal of Italian cuisine. Its blend of hearty ingredients and rich flavors makes it a comforting selection for any meal. Whether you adhere to the traditional recipe or explore variations, this soup is guaranteed to please and warm your spirit.
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