Zuppa Toscana is an Italian favorite in our home. In fact anytime I’ve ever asked someone what their favorite Italian soup is, this is the one that’s mentioned almost every single time. Of course when I say mentioned, I mean described. The problem is, most of the people I’ve asked can remember what it tasted like but can’t ever seem to remember what it’s called. I usually have to throw the suggestion out to them as they’re describing the contents of the soup before I get a firm and astounding, “YES, THAT’S IT, Zuppa Toscana”!
The origins of this soup are unknown to me. Yes it’s Italian, at least as far as I know, but the truth is I don’t do enough research sometimes to deliver that kind of information. All I want to know is that I’m making it close enough to the original and that people love it! I love cooking, I love eating and I most certainly love authenticity. What I don’t love is homework and history. Some things intrigue me, yes, BUT I have a ton of other things I want to accomplish in my day, if you know what I mean. Just give me the recipe and let’s eat already, right? Of course right! Here is my Zuppa Toscana recipe.
Zuppa Toscana Ingredients
1 lb Italian sausage
2 large Russet Potatoes
1 large onion, chopped
1/4 cup bacon bits
2 garlic cloves minced
2 cups kale
2 quarts chicken stock
1 cup heavy whipping cream
1 tsp Italian Seasoning
1) Brown the sausage in a skillet
2) Warm the chicken stock in a pan more than twice the volume of the stock amount.
3) Cut and prepare all the vegetables.
4) Add all of the vegetables and cooked sausage to the stock.
5) Add the heavy whipping cream and seasoning.
6) Bring to a boil and reduce to a simmer, then cook for for 20 min.
7) Add the bacon, then serve.
Tip: If you don’t want the Kale to be soggy and you want it to have more texture with more nutrients, don’t add it until you are half way through the simmer cooking time. Please watch the video below for a play by play instructional narration and visual, how to make Zuppa Toscana.