Tuscan Potato Soup Zuppa Toscana
Warm, comforting, and packed with bold flavors, Tuscan Potato Soup, or Zuppa Toscana, is a hearty dish that perfectly blends rustic Italian tradition with modern convenience. This creamy soup features tender russet potatoes, savory Italian sausage, crispy bacon, and vibrant kale simmered in a rich broth infused with garlic and red pepper flakes for a subtle kick. Finished with silky heavy cream for added indulgence, it’s both filling and satisfying—ideal for chilly evenings or casual gatherings. Ready in about an hour, this easy one-pot recipe is perfect for feeding a crowd, and the optional Parmesan cheese garnish adds a delectable touch of nuttiness. Pair it with crusty bread for a complete, irresistible meal that brings a taste of Tuscany right to your kitchen. Keywords: Tuscan potato soup, Zuppa Toscana, creamy soup recipe, Italian sausage soup, kale potato soup.
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Recipe Information
Ingredients
- 1 pound Italian sausage (mild or spicy)
- 4 slices Bacon
- 1 medium Yellow onion, diced
- 4 cloves Garlic, minced
- 4 medium Russet potatoes, peeled and sliced into 1/4-inch rounds
- 6 cups Chicken broth
- 1 cup Heavy cream
- 3 cups Kale, stems removed and chopped
- 0.5 teaspoons Red pepper flakes
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 tablespoon Olive oil (optional, for sautéing)
- 0.5 cup Parmesan cheese, grated (optional, for topping)
Instructions
In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon slices and place them on a paper towel-lined plate to drain. Crumble the bacon once cooled. Leave about 1 tablespoon of bacon fat in the pot.
Add the Italian sausage to the pot and cook over medium heat, breaking it up into small pieces with a wooden spoon. Cook until browned and fully cooked through. Remove the sausage with a slotted spoon and set it aside.
If needed, add 1 tablespoon of olive oil to the pot. Add the diced onion and sauté for 3-4 minutes until softened and translucent. Stir in the minced garlic and cook for another minute until fragrant.
Stir in the red pepper flakes and add the chicken broth to the pot. Bring it to a boil.
Add the sliced potatoes to the boiling broth. Reduce the heat to medium-low, cover the pot, and simmer for 10-15 minutes, or until the potatoes are tender when pierced with a fork.
Using the back of a wooden spoon, gently mash some of the potato slices against the side of the pot to thicken the soup slightly.
Stir in the chopped kale and let it simmer for 3-5 minutes until it wilts and becomes tender.
Pour in the heavy cream, cooked sausage, and crumbled bacon. Stir to combine, and let the soup heat through for 2-3 minutes. Taste and adjust seasoning with salt and black pepper.
Serve the soup hot, topped with grated Parmesan cheese if desired.
Nutrition Facts
Calories |
3565 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 238.4 g | 306% | |
| Saturated Fat | 107.7 g | 538% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 634 mg | 211% | |
| Sodium | 11350 mg | 493% | |
| Total Carbohydrate | 193.0 g | 70% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 15.3 g | ||
| Protein | 169.3 g | 339% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 2074 mg | 160% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 7309 mg | 156% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
