Zuppa Toscana is an Italian soup made with Italian sausage, crushed red peppers, onion, bacon, garlic, chicken broth, heavy cream, potatoes and kale.
This Zuppa Toscana soup recipe is one of my husband’s favorite meals and that’s saying a lot because he is a total “foodie”. I love this recipe because it is so easy to make and taste absolutely fantastic! Plus once again, you’re left with plenty left-overs. The ingredient prep requires a few steps but is otherwise worth the effort. For myself, I’m able to cook this recipe in a little less time due to my wonderful induction stove. My stove can boil water in a little over 1 minute on its power boast setting (which is a God’s send). I don’t recall where I first saw this recipe, but after several years of making it, I can cook it in my sleep. I recommend making it on dreary spring or fall evenings when you need a little extra warmth. As far as comfort foods go, this soup hits the mark! Quick little suggestion: Make sure to split your chicken broth in half. Put the first half in at the start of the boiling process and the second half in after you add the sausage, bacon, red pepper flakes and cook for 10 minutes. This way your soup doesn’t get super thick on you (like most potato based soups tend to do). Also if you decide to go with a spicy sausage like Jimmy Dean Hot Italian Sausage, you’ll probably want to decrease your red pepper flakes. Otherwise the soup could come out too spicy. I would conduct a taste test while it’s boiling to insure that it’s seasoned to your liking.
Yields 6+ 5 minPrep Time 15 minCook Time 20 minTotal Time Ingredients Instructions
5 minPrep Time
15 minCook Time
20 minTotal Time
* I store this recipe in my cell phone using RecetteTek Android App *