Zuppa Toscana Soup Recipe

There’s something about a hearty bowl of Zuppa Toscana that warms you right down to your bones. This creamy, savory soup, loaded with tender potatoes, flavorful beef sausage, and vibrant kale, makes the perfect meal for chilly nights. It’s inspired by the classic Italian soup you might find at a certain beloved Italian restaurant, but this version has a twist— we’re using beef sausage for extra richness. Plus, it’s easy to make in one pot, so cleanup is a breeze. Let’s dive in and make a soup that’ll have everyone coming back for seconds!

this RECIPE

The first time I made this soup…

I remember the first time that I decided to create a copy of Zuppa Toscana at home. It was an evening of rainy fall, and I was looking for something rich, generous and sick. I had some sausages in the refrigerator. Later in improvisation later, I had a flying container of Zuppa Toscana with fat development, and it was perfect. The sausage added a unique depth, the potatoes were soft and generous, and brought the turnip a hint of freshness. I sat next to the window with my head, watching the rain poured, and felt as if it were the most comfortable night.

Ingredients rundown: Flavor-packed and cozy

• Beef sausage: This is the star of our soup, giving it a rich, If you’re out of beef sausage, you could use turkey sausage for a leaner option, or a plant-based sausage for a vegetarian twist (just remember to adjust seasonings).
• Butter: Helps sauté the veggies and adds a touch of richness. You can use olive oil if you prefer.
• Yellow onion: Adds sweetness and depth. Make sure to dice it small so it softens nicely in the soup.
• Garlic: Essential for that cozy, aromatic base flavor. Freshly minced is best, but you could use garlic powder in a pinch.
• Hot sauce: This adds just a hint of heat without overwhelming the dish. Feel free to skip it if you prefer a milder soup.
• Soy sauce or Worcestershire sauce: A small splash gives the broth an umami boost. Both work well, so use whichever you have on hand.
• Flour: Acts as a thickener, giving the soup a creamy, substantial body.
• Chicken broth: Forms the base of the soup. Try to use a low-sodium broth to control the salt level.
• Heavy cream: Adds richness and gives the soup its classic creamy texture. Half-and-half could be used if you want a lighter version.
• Russet potatoes: These are starchy and break down slightly as they cook, which thickens the soup. Yukon Gold potatoes would work too, but they’ll hold their shape more.
• Kale: Adds color and nutrients. For a milder green, try spinach or Swiss chard.
• Seasoning mix: The mustard powder, parsley, oregano, and basil add a gentle herby flavor. The optional red pepper flakes add a bit of heat, which you can adjust to your liking.

Must-have kitchen tools for easy soup-making

• Large soup pot: This is essential for making enough soup to feed a crowd. A heavy-bottomed pot or Dutch oven works best to evenly cook the ingredients.
• Wooden spoon or spatula: Ideal for breaking up the sausage and stirring without scratching the pot.
• Sharp knife and cutting board: For prepping the onion, garlic, potatoes, and kale. A good knife makes all the difference when chopping veggies.
• Ladle: Perfect for serving up your soup into bowls without spilling.

Step-by-step: How to make Zuppa Toscana (beef-style)

1. Brown the beef sausage
   Heat a large soup pot over medium heat and cook the beef sausage until it’s browned and crumbled, about 10 minutes. This step builds a ton of flavor in the soup. Once the sausage is cooked, scoop it out and set it aside, leaving about a tablespoon of the drippings in the pot. If there’s not much fat, add an extra tablespoon of butter.
2. Sauté the aromatics
   Add the butter to the pot along with the diced onion. Cook for about 5 minutes, stirring occasionally, until the onion is softened and translucent. Next, add the minced garlic, hot sauce, soy sauce, and seasoning mix (mustard powder, parsley, oregano, basil, and optional red pepper flakes). Sauté for another minute, just until everything smells delicious.
3. Make the roux
   Sprinkle in the flour and stir constantly for about 2 minutes. This step cooks out the raw taste of the flour and helps thicken the soup. You want a smooth, thick paste here.
4. Add the liquids
   Gradually pour in the chicken broth, stirring as you go to prevent lumps. Follow with the heavy cream, stirring to create a smooth, creamy base. Bring the soup to a gentle boil, then reduce the heat to a simmer.
5. Add potatoes and sausage
   Clean and slice your potatoes (I like to leave the skins on for extra texture and flavor). Add the potatoes and cooked sausage back into the pot. Let it all simmer for about 10 minutes, or until the potatoes are just fork-tender.
6. Finish with kale
   Stir in the chopped kale and simmer for another 5 minutes. The kale should wilt down but still keep a nice, vibrant color.
7. Serve and garnish
   Ladle your Zuppa Toscana into bowls and top with grated Parmesan and a pinch of red pepper flakes if you like. Enjoy it hot and steamy!

Variations to make it your own

• Vegetarian: Swap out the sausage for a plant-based sausage or chickpeas. Use vegetable broth instead of chicken broth for a fully vegetarian version.
• Gluten-free: Use a gluten-free all-purpose flour blend for thickening, or skip the flour and let the potatoes naturally thicken the soup.
• Lighter version: Substitute half-and-half for heavy cream, and use turkey sausage for a leaner protein option.
• Spicier: Double up on the hot sauce or add a finely chopped jalapeño along with the onions.
• Different greens: If you’re not a kale fan, try spinach or Swiss chard. Both will wilt beautifully in the soup.

Serving suggestions and presentation

This Zuppa Toscana is fantastic as a standalone meal, but if you want to round it out, serve it with some crusty bread for dipping. A simple side salad with a tangy vinaigrette pairs nicely to balance the richness of the soup. For a rustic presentation, ladle the soup into wide, shallow bowls and garnish with extra Parmesan and a few red pepper flakes. A sprig of fresh parsley or basil on top adds a pop of color, making it look restaurant-worthy.

Beverage pairings

This creamy, savory soup pairs well with options that can refresh your palate between bites. A sparkling water with a twist of lemon or lime is always a great choice to cut through the richness. A cold glass of iced tea—especially a slightly sweetened black tea or a zesty ginger tea—also complements the flavors nicely. If it’s chilly outside, a mug of herbal tea with flavors like mint or chamomile can be comforting alongside this warm soup.

How to store and reheat your soup

Leftovers? Lucky you! Zuppa Toscana actually gets even better as the flavors meld. Store any leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to reheat, warm it on the stovetop over medium-low heat, stirring occasionally. You can also microwave individual servings—just make sure to stir halfway through heating to avoid hot spots. If the soup thickens too much in the fridge, add a splash of broth or water to loosen it up.

Scaling the recipe up or down

This recipe serves about 4–6 people, but it’s easy to double if you’re cooking for a crowd. Just make sure you have a large enough pot to handle the extra volume. If you want to make a smaller batch, you can halve the ingredients, though you may need to keep an eye on the cooking times as smaller amounts of soup might cook a bit faster.

Potential issues and how to avoid them

• Too thick: If your soup ends up too thick, add a bit more chicken broth to reach your desired consistency.
• Curdled cream: To prevent curdling, make sure you add the cream after lowering the heat to a simmer.
• Overcooked potatoes: Keep an eye on the potatoes—they should be tender but not falling apart. Slice them evenly so they cook at the same rate.

Give this cozy soup a try!

There’s something so satisfying about making a homemade soup like this Zuppa Toscana. It’s creamy, savory, and full of hearty ingredients that’ll warm you from the inside out. Whether you’re making it for a family dinner or a cozy meal for yourself, it’s sure to hit the spot. Give it a try, and don’t be afraid to make it your own!

FAQs

1. Can I use milk instead of heavy cream?
Yes, but the soup will be less creamy. For a closer substitute, use half-and-half or a mixture of milk and a little extra butter.

2. Can I freeze this soup?
You can, but the texture of the potatoes and cream may change slightly when thawed. If freezing, consider leaving out the cream and adding it when reheating.

3. What other greens work besides kale?
Spinach and Swiss chard are great substitutes and will cook down quickly in the soup.

4. Is this soup spicy?
Not really. The hot sauce and red pepper flakes add just a touch of warmth. Adjust these ingredients to your taste.

5. Can I make this soup in a slow cooker?
Yes! Brown the sausage and aromatics first, then add everything to the slow cooker. Cook on low for 6–8 hours or on high for 3–4 hours, adding the cream and kale in the last 30 minutes.

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