Zuppa Toscana

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Zuppa Toscana is a famous recipe from the Olive Garden in the U.S. It’s also known as Tuscan soup. The dish mixes spicy Italian sausage, creamy kale, and potatoes. There’s also bacon for flavor. It’s a comforting soup that feels like home.

It’s really simple to make this soup at your house. You can change it up to fit your taste. Like, you can use a mild sausage for a less spicy kick.

Or swap the potatoes for cauliflower to lower your carb intake. You can cook it on the stove, in a slow cooker, or an Instant Pot. This dish works for all kinds of diets. Enjoy making this homemade soup recipe! It’ll soon be a go-to meal in your home.

Exact Ingredients (+ Possible Substitutes)

Making a real Zuppa Toscana needs the right ingredients. Begin with Italian sausage. For spicy flavor, choose hot sausage. But if you like it mild, that works too.

Add garlic and onion to make the soup tasty. Yukon Gold potatoes are best because they are creamy. You can use other potatoes if you need to.

The base of the soup is rich chicken stock. Kale adds nutrients. Heavy cream makes the soup thick, but you can use half and half or coconut milk too.

At the end, add crispy bacon. This makes the soup delicious and satisfying. It is also a great gluten-free soup.

Instructions

Follow these steps to make Zuppa Toscana. You’ll enjoy a warm, homemade Italian soup.

1. Begin by cooking the Italian sausage in a large pot over medium heat. Stir often until brown. Then, set the sausage aside.
2. In the same pot, add onions and garlic. Sauté until they smell good and feel soft. This makes your soup taste great.
3. Add potatoes and chicken stock. Bring to a boil, then let it simmer until potatoes are soft. This makes sure your soup is just right.
4. Next, add kale and stir gently. Let it cook until the kale is soft and the flavors mix well.
5. Now, add the heavy cream. Taste the soup and add salt and pepper as you like. This makes your soup perfect.

You can serve the soup right away. It’s warm and creamy. If guests are coming, let it keep cooking to stay flavorful.

For easier cooking, use these steps with a slow cooker or an Instant Pot:

• Slow Cooker: Do the first steps, then move everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
• Instant Pot: Sauté the sausage and veggies. Then, seal and cook for 10 minutes on high. After, add kale and cream, and sauté a bit more to finish.

Tips, Tricks & Storing

Making Zuppa Toscana is fun. But to make it amazing, remember some tricks. For a healthier soup, toss out extra sausage fat. Use olive oil to cook the onions. This change adds a special touch to your soup. Also, don’t boil the soup after adding cream. A light simmer keeps it silky.

Storing the soup right is key. Let Zuppa Toscana cool before keeping it in the fridge. It stays good for up to three days. If you freeze it, be ready for some changes in the potatoes. For best taste, frozen soup should be eaten within a few weeks.

If your soup gets too thick, add a bit of broth. It will bring back that nice, creamy texture. Adding bacon and Parmesan on top makes it fancy. These tips help make your soup taste great with every bite.