It can’t get better than this… This one is cozy beyond cozy! Today I’m showing you three methods: stovetop, slow cooker, and instant pot.
What is Zuppa Toscana?
Zuppa Toscana, literally means Tuscan soup. This versions might not have much to do with soups made by Tuscans, as it originated right here in America, in your favorite Olive Garden. But even so, it has become quite famous and developed quite a following. And now you can make it in your very own kitchen! It has all the elements of classic Italian fare with that rustic feel you get by adding different layers of flavors. Fresh produce, bacon, sausage, cream… These flavors and textures combine for the most comforting and savory dish, which will result in some seriously addicting eating in your home this winter! You ready to take a bite?
Ingredients Needed
Italian sausage – Removed from casing. I am using both sweet and spicy varieties. Believe me, it’s great, do it this way! Crispy bacon – Ay-yay-yaaay… mmm… I know! Hearty and chunky, fork tender, potatoes – Russet potatoes are starchy and ideal, as they add a great amount of thickness. You should cook it just enough to make them fork tender. Don’t overcook, as you don’t want mushy potatoes in your bowl. Saying that, you can experiment with other potatoes like Yukon, red or yellow. Kale – Oh-my-favorite-kale… provides great texture in every spoonful. Red chili flakes, garlic, oregano and thyme – To accentuate that Italian zing. Chicken broth – The base that marries everything together. Cream – So needed to add richness to the broth. White wine – To take this zuppa to next level! I am using just ½ cup. The rest you can toast with your family to this zuppa in the end… cheers!
Zuppa Toscana Recipe
As all three methods start similarly, I will focus on the stovetop version for now. You can find slow cooker and instant pot methods in the recipe card. I grab a heavy bottom pot, like a Dutch oven or cast iron pot, and fry the bacon. Then, I remove the bacon and discard the excess bacon drippings, leaving about 2-3 tablespoons in the pan. I add sausage to the pot, breaking it up with a wooden spoon, and cook until it’s brown. Then, I remove it and set it aside. Next, I add chopped onions to the same pan and sauté them until they’re translucent. I toss in the chopped garlic and cook until it’s fragrant. I pour in my wine and reduce it to half, which takes about 2-3 minutes. I’m starting to add so many layers of flavors to my zuppa pot! I season with salt, pepper, chili flakes, thyme, and oregano. Then it’s time to add the chicken broth and potatoes. I bring my soup up to a low boil, then reduce the heat to medium-low. I cook until the potatoes are just fork-tender, about 10-15 minutes. I add in the browned meat mixture, keeping some aside as a topping to garnish the top of my soup bowls. Next, I add my kale and cook until it’s wilted, about 2-3 minutes. I stir in the heavy cream and reduce the heat to low, letting all the flavors marry for a few minutes. Optional: If I want a thicker consistency for my soup, I mix 1-2 tablespoons of cornstarch with a little heavy cream and stir it into the soup during the last two minutes of cooking. Another method I use is to smash some of the potatoes in the soup. The starchiness from the potatoes helps thicken the zuppa nicely.
Serving Suggestions
Whatever method I use, I end up with one tasty pot in my kitchen. Now all that’s left is to serve it up! I garnish it with the remaining sausage and bacon, along with some shaved Parmesan cheese and a couple of sprigs of fresh thyme. That’s it… slurp… slurp! Oh… don’t forget an unlimited side of some of my great crusty bread to soak up this delicious thing in your bowl! Sometimes I also like a nice fresh salad alongside my zuppa.
Can I make it keto friendly?
Yes, easy. Replace the potatoes with turnips or cauliflower florets!! You can check out my detailed post for Keto Zuppa Toscana.
How about dairy free?
Certainly. Just replace the cream with one can of full fat, unsweetened coconut milk (no it won’t taste coconutty) and omit the parmesan garnish. You can also make it Whole30 by also omitting the white wine. This zuppa is so out of this world that even though it didn’t actually originate from Tuscany, I am sure every Italian would approve and enjoy it wholeheartedly! Pin or bookmark this Zuppa Toscana so you always know where to find it. And be sure to subscribe to the GypsyPlate mailing list, we’re always cooking up great new recipes for you!
Zuppa Toscana, on our Gypsy Plate… Enjoy!!!
Try these other great soups!Portuguese Bean SoupChicken Pastina SoupCaldo de CamaronFinnish Salmon SoupAsopao de PolloBirria RamenYakameinSancocho
