Italy Zuppa Toscana (Tuscan Soup)
Zuppa Toscana, meaning "Tuscan soup," is a comforting Italian dish originating from Tuscany, known for its rich, rustic flavors. This hearty soup traditionally combines Tuscan kale, potatoes, and sausage in a savory broth, embodying the region's emphasis on simple, high-quality ingredients. Over time, variations have emerged to include cream for added richness, making it a popular dish both in Italy and abroad. Perfect as a main course or appetizer, zuppa Toscana is particularly beloved during the colder months for its warmth and satisfying flavors. Naturally gluten-free, it can also be adapted to suit vegetarian, vegan, or other dietary preferences.
Recipe Servings: 6
Prep Time
15 minutes
Cook Time
35 minutes
Total Time
50 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 lb (450 g) Italian sausage (mild or spicy)
- 1 medium onion, diced
- 3 cloves garlic, minced
- ½ tsp (2 ml) red pepper flakes (optional, for heat)
- 4 cups (1 liter) chicken or vegetable broth
- 2 cups (480 ml) water
- 4 medium potatoes, thinly sliced
- 2 cups (120 g) Tuscan kale, roughly chopped
- 1 cup (240 ml) heavy cream (or coconut cream for dairy-free)
- ½ tsp (2 ml) salt (adjust to taste)
- ¼ tsp (1 ml) ground black pepper
- Cooked bacon, crumbled, for garnish
Directions
- Heat a large pot over medium heat. Remove the sausage from its casing and crumble it into the pot. Cook until browned and cooked through, about 5–7 minutes. Use a slotted spoon to remove the sausage, leaving the drippings in the pot.
- Add the diced onion to the pot and sauté until soft and translucent, about 3–4 minutes. Stir in the minced garlic and red pepper flakes (if using) and cook for an additional 1 minute until fragrant.
- Pour in the chicken or vegetable broth and water. Add the thinly sliced potatoes and bring the mixture to a boil. Reduce the heat to a simmer and cook until the potatoes are tender, about 15–20 minutes.
- Stir in the chopped kale and cooked sausage. Let the soup simmer for 5 minutes until the kale is wilted. Stir in the heavy cream and cook for another 2–3 minutes until heated through.
- Taste the soup and adjust the seasoning with salt and black pepper as needed. Garnish with crumbled bacon before serving.
Notes
- Tuscan kale is also known as lacinato kale, Italian kale, or dinosaur kale.
- For a vegetarian or vegan version, use plant-based sausage and substitute cream with a dairy-free alternative like coconut cream or cashew cream.
- Store leftovers in the refrigerator for up to 3 days, reheating gently on the stove to avoid curdling the cream.
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