Best Zuppa Toscana is a creamy and hearty soup with sausage, potatoes, kale, bacon, and topped with Parmesan cheese. The soup is so comforting and filled with rich flavors. Perfect, for a cold day or any day.
This recipe was inspired by Olive Garden’s Zuppa Toscana. My friend and I used to work together and we would go to Olive Garden for a special treat and order Zuppa Toscana. It was so much fun, unlimited soup and salad. I don’t know the exact recipe Olive Garden uses, but this Zuppa Toscana recipe comes pretty close and in my view its better, hence the name Best Zuppa Toscana. Best Zuppa Toscana is hearty and it can definitely be the main entree.
Before we get into how to make the Best Zuppa Toscana we need to discuss homemade chicken broth. The Best Zuppa Toscana recipe calls for homemade chicken broth and although you can use the store bought stuff, be aware, it will not taste the same. Nothing compares to homemade chicken broth. What I do is make a big batch of chicken broth and I freeze it. That way I can always have homemade chicken broth on hand. Trust me, homemade chicken broth is a game changer. It will definitely elevate the flavors of your dishes, especially soups.
Next we need to talk about kale, can we discuss how yummy kale is in soups. It’s so good! It’s like a sponge that absorbs the flavors of the soup. I wasn’t a huge fan of kale, but I do like to consume it since it’s packed with wonderful nutrients. I usually put it in smoothies every morning. Which reminds me that I need to share my smoothies’ recipes with you guys.
Another item we need to discuss is the fat skimmer spoon. Here is the link. If you don’t have a fat skimmer spoon and you like soups I strongly advise you to purchase one. It allows you to skim all the fat off. It will allow you to consume flavorful broth without the grease.
But now back to the Best Zuppa Toscana recipe.
How to make the Best Zuppa Toscana
To make the Best Zuppa Toscana we first start by chopping the onions and set aside. Thinly slice the potatoes, you can use a mandolin, but I used a knife.
Brown the sausages in a Dutch oven, once the sausages are brown remove and set aside. Remove the grease from the pan.
Next add the bacon and cook until crispy, remove and set aside. Again remove the grease, but leave a tablespoon of grease on the pan, although bacon grease can add to a dish no one likes greasy soups, so make sure you get rid of the grease, except for the tablespoon you will need to cook the onions with.
Next add the onions to the pot and cook until translucent. Then add the garlic for an additional minute. Once the onions and garlic are cooked, add the sausage, broth, and potatoes. Cook on medium high for about 10 minutes or until the potatoes are fork tender.
Once the potatoes are fork tender, remove any grease from the top with a fat skimmer spoon. Then add the kale and nutmeg and cook on medium low for an additional 5 minutes. The nutmeg adds a wonderful warmth flavor to the soup. If you like the kale super tender you will need to cook a little longer. Then add the cream and stir it until combined. When serving the soup grate some Parmesan cheese on top and Voila!
Best Zuppa Toscana
Ingredients
- 3 Italian sausages mild
- 3 Italian sausages hot
- 32 oz. Chicken Broth homemade preferred
- ½ onion chopped
- 6 potatoes medium size - thinly sliced
- 3 garlic cloves
- 2 teaspoon Italian seasoning
- 4 bacon strips chopped - thick-cut hickory
- ½ teaspoon ground nutmeg
- 6 cups kale bite-size pieces
- 1 cup heavy cream
Instructions
- Chop the onions and set aside. Thinly slice the potatoes, you can use a mandolin, but I used a knife.
- Remove the casings from the sausages and brown in a Dutch oven. Break the sausages apart with two wooden spoons. Once the sausages are brown remove and set aside. Remove the grease from the pan.
- Next add the bacon and cook until crispy, remove and set aside. Remove the grease, but leave a tablespoon of grease in the pot
- Next add the onions to the pot and cook until translucent. Then add the garlic for an additional minute.
- Once the onions and garlic are cooked, add the sausage, broth, and potatoes. Cook on medium high for about 10 minutes or until the potatoes are fork tender.
- Once the potatoes are fork tender, remove any grease from the top with a fat skimmer spoon. Then add the kale and nutmeg and cook on medium low for an additional 5 minutes. The nutmeg adds a wonderful warmth flavor to the soup. If you like the kale super tender you will need to cook a little longer.
- Then add the cream and stir it until combined. Serve the soup with grated parmesan cheese on top.
Anna
January 6, 2019 at 2:19 amI noticed there is cream in this recipe but I don’t see the amount or type included. I want to make this recipe! Sounds amazing!
Ayra
January 6, 2019 at 2:34 amThank you for noticing Anna. I have updated the recipe. This soups is really yummy. I hope you enjoy it as much as I do.