Hearty Zuppa Toscana Soup Recipe: A Cozy Italian Classic

My kitchen adventures recently discovered zuppa toscana soup as a delightful culinary treasure from Italian cuisine.

Warm comfort radiates through each spoonful of this hearty recipe.

Creamy potatoes and spicy sausage dance together in perfect harmony.

Robust flavors tell a story of rustic Tuscan traditions.

Rich ingredients blend seamlessly, creating a soul-warming experience for cold evenings.

Crisp kale adds unexpected texture and nutritional depth to the mix.

Zuppa Toscana Soup That’s Creamy And Hearty

• Nutrient-Packed One-Pot Wonder: Loaded with protein from sausage and bacon, fiber-rich vegetables, and creamy beans, this soup delivers a complete balanced meal in a single pot with minimal cleanup.
• Budget-Friendly Crowd Pleaser: Affordable ingredients like potatoes, corn, and beans make this soup an economical option that feeds a hungry family without breaking the bank, while still tasting incredibly delicious.
• Customizable Culinary Canvas: Easily swap ingredients like changing spinach to kale, using different meats, or adjusting spices to match your taste preferences, making this recipe adaptable to whatever you have in your kitchen.

Zuppa Toscana Soup Ingredients

• Bacon: Adds smoky flavor and crispy texture, choose thick-cut for best results.
• Sausage: Provides rich, hearty base for the soup, select mild or spicy Italian sausage.

• Onions, Carrots, Celery: Classic soup base with deep flavor and aromatic profile.
• Potatoes: Hearty and filling, adds substance to the soup, use waxy varieties like Yukon Gold.
• Spinach or Kale: Fresh green element with nutritional boost, adds color and freshness.
• Cannellini Beans: Creamy texture and protein source, provides additional thickness.
• Garlic: Intense flavor enhancer, fresh cloves recommended for best taste.

• Chicken Broth: Primary liquid base, provides foundational savory taste.
• Half and Half: Creates creamy, rich texture, adds smoothness to soup.
• Milk: Helps create smooth consistency, works with cornstarch.

• Flour: Thickening agent for soup base.
• Cornstarch: Additional thickener, helps create silky texture.
• Dijon Mustard: Adds subtle tanginess and depth.
• Chicken Bouillon: Intensifies savory flavor profile.
• Bay Leaves: Provides subtle herbal undertone.

• Creamed Corn, Sweet Corn: Adds sweetness and textural variation.

Zuppa Toscana Soup – Cooking Method

Step 1: Sizzle the Bacon

Cook bacon in a large Dutch oven or stockpot over medium heat until crispy and golden brown.

Transfer the bacon to a paper towel-lined plate, leaving about 2 tablespoons of bacon grease in the pot.

Step 2: Saute Aromatic Vegetables

• Onions
• Carrots
• Celery

Sauté the vegetables over medium heat for 5 minutes until they become soft and fragrant.

Step 3: Brown the Sausage

• Sausage
• Garlic

Cook while crumbling the meat, browning it thoroughly for about 3 minutes.

Step 4: Create the Soup Base

Sprinkle flour into the pot, stirring constantly for 2 minutes to eliminate the raw flour taste.

• Potatoes
• Cannellini beans
• Creamed corn
• Sweet corn

Step 5: Build the Liquid Foundation

Pour in chicken broth.

Whisk cornstarch with milk until completely dissolved, then add to the pot.

• Dijon mustard
• Bay leaves
• Chicken bouillon
• Seasonings

Step 6: Simmer to Perfection

Bring the soup to a boil over high heat, then reduce to a gentle simmer.

Cover and cook for 15 minutes, or until potatoes are fork-tender, stirring occasionally.

Step 7: Finish and Garnish

Stir in half and half, adjusting the consistency by adding more broth or half and half if needed.

• Spinach or kale (wilted)
• Chopped cooked bacon

Serve hot and enjoy the rich, comforting flavors of your homemade Zuppa Toscana Soup.

Soup Tips With Toscana Richness

• Crisp bacon adds incredible depth and texture, so cook until golden brown and thoroughly crispy for maximum flavor enhancement.
• Modify heat by choosing mild or spicy Italian sausage, allowing customization for different taste preferences without compromising the soup's authentic profile.
• Cut potatoes into uniform, bite-sized chunks to ensure even cooking and prevent some pieces from becoming mushy while others remain undercooked.
• Swap sausage with plant-based alternatives like crumbled tofu or tempeh for vegetarian versions, maintaining the soup's hearty characteristics.
• Add broth or half-and-half gradually to achieve desired thickness, preventing the soup from becoming too thin or overly dense during final preparation.

Zuppa Toscana Soup Reheats Creamy and Smooth

• Transfer leftover soup to an airtight container and store in the refrigerator for up to 3-4 days, ensuring it's completely cooled before sealing.
• Pack cooled soup in freezer-safe containers, leaving some space for expansion, and freeze for 2-3 months. Avoid freezing portions with cream or potatoes, as they may separate or become grainy.
• Warm soup over medium-low heat, stirring occasionally to prevent scorching. Add a splash of chicken broth or water to restore original consistency if needed.
• Heat in short intervals, stirring between each to distribute heat evenly and prevent hot spots. Cover with a microwave-safe lid or plastic wrap with a small vent to maintain moisture.

Warm Sips For Zuppa Toscana

• Elevate Flavor Harmony: Crisp Italian Pinot Grigio perfectly cuts through the soup's richness, balancing its creamy texture with bright citrus notes.
• Complementary Crunch Companion: Serve alongside toasted rosemary focaccia bread, allowing diners to dip and soak up the hearty soup's complex flavors.
• Textural Contrast Boost: Sprinkle crispy pancetta bits on top, adding a salty crackle that enhances the soup's deep, earthy undertones and provides delightful textural contrast.
• Wine Pairing Perfection: Select a light-bodied Chianti Classico, whose subtle tannins and red fruit hints will harmonize beautifully with the soup's robust sausage and vegetable profile.

Zuppa Toscana Soup Reimaginings

• Gluten-Free Version: Replace flour with cornstarch or gluten-free flour blend. Use gluten-free chicken broth and ensure sausage is certified gluten-free to create a safe option for those with wheat sensitivities.
• Vegetarian Adaptation: Swap sausage with plant-based sausage or crumbled tofu. Use vegetable broth instead of chicken broth. Add extra mushrooms or lentils for protein and depth of flavor to maintain the hearty soup profile.
• Low-Carb Alternative: Substitute potatoes with cauliflower florets or turnips. Reduce corn content and increase protein components. Select a low-carb sausage variety to create a keto-friendly version of the classic soup.
• Dairy-Free Option: Replace half and half with coconut milk or unsweetened almond cream. Use dairy-free chicken broth and omit cheese. Select a non-dairy bacon alternative or nutritional yeast for added richness and complexity.

FAQs

• What makes Zuppa Toscana different from other soups?

This soup combines classic Italian flavors with hearty ingredients like sausage, potatoes, and cannellini beans, creating a rich and comforting one-pot meal that’s both rustic and satisfying.

• Is this soup nutritionally balanced?

Absolutely! The recipe includes protein from sausage and bacon, vegetables like spinach and corn, and complex carbohydrates from potatoes, making it a well-rounded and nutritious dish.

• Can I make this soup spicy?

Yes, you can add red pepper flakes or use spicy Italian sausage to increase the heat level. Start with a small amount and adjust according to your spice preference.

• How can I make this soup more vegetarian-friendly?

Replace the sausage and bacon with plant-based alternatives like vegetarian sausage or smoked tofu. Use vegetable broth instead of chicken broth to maintain a similar flavor profile.

Zuppa Toscana Soup Recipe

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4.7 from 38 reviews

• Total Time: 1 hour
• Yield: 12 1x

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Description

Hearty Zuppa Toscana soup brings Italian countryside comfort to your kitchen, blending spicy sausage, creamy potatoes, and robust kale. Rich flavors and rustic ingredients invite you to savor a bowl of pure, satisfying warmth.

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Ingredients

Scale 1x2x3x

Proteins and Meats:

• 1 lb spicy Italian sausage, bulk or ground
• 6 slices bacon, uncooked
• 4 cups fresh spinach or kale, chopped

Main Vegetables and Beans:

• 1 onion, chopped
• 3 carrots, chopped (about 1 1/2 cups)
• 3 celery stalks, chopped (about 1 1/2 cups)
• 1 1/2 lbs (3 medium) russet potatoes, chopped into bite-sized cubes
• 1 (15 oz) can cannellini beans, rinsed and drained
• 1 (15 oz) can sweet corn, rinsed and drained
• 1 (15 oz) can creamed corn
• 46 cloves garlic, minced

Liquids, Spices, and Seasonings:

• 4 cups low-sodium chicken broth
• 3 cups milk
• 23 cups half and half
• 1/3 cup flour
• 3 tablespoons cornstarch
• 1 tablespoon Dijon mustard
• 2 bay leaves
• 1 tablespoon chicken bouillon
• 1 teaspoon dried parsley
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional, for heat)
• 1 teaspoon salt, or to taste

Garn

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Instructions

1. Render bacon in a large Dutch oven over medium heat until golden and crisp, then transfer to a paper towel-lined plate while reserving the rendered fat.
2. Sauté diced onions, carrots, and celery in the reserved bacon fat until they become translucent and fragrant.
3. Introduce ground sausage and minced garlic, breaking the meat into crumbly bits and cooking until thoroughly browned.
4. Dust the meat and vegetable mixture with flour, stirring continuously to eliminate any raw flour taste and create a light roux.
5. Pour in chicken broth, then add cubed potatoes, cannellini beans, creamed corn, and sweet corn to the pot.
6. Whisk cornstarch with milk until completely smooth, then incorporate into the soup mixture.
7. Season the soup with Dijon mustard, bay leaves, chicken bouillon, and desired herbs and spices.
8. Bring the liquid to a vigorous boil, then reduce heat and allow the soup to simmer gently, covering the pot.
9. Simmer until potatoes reach a tender consistency, stirring periodically to prevent sticking.
10. Enrich the soup with half and half, adjusting the liquid volume as needed for desired consistency.
11. Fold in fresh spinach or kale, allowing the greens to wilt into the hot liquid.
12. Crumble the reserved bacon and sprinkle over the soup just before serving for added texture and flavor.

Notes

• Use thick-cut bacon for maximum flavor and crispy texture that adds depth to the soup’s base.
• Opt for Italian sausage with a bit of heat to enhance the overall taste profile and give the soup a spicy kick.
• Remove sausage casings before cooking to ensure better meat integration and smoother texture throughout the soup.
• Dice vegetables uniformly to promote even cooking and consistent bite in every spoonful.
• Avoid overcooking potatoes by checking tenderness periodically to maintain their structural integrity and prevent mushy consistency.
• Swap half and half with whole milk or cream for dietary adjustments without compromising rich, creamy texture.
• Consider using gluten-free flour or cornstarch as a thickening agent for those with gluten sensitivities.
• Add leafy greens like kale or spinach at the very end to preserve their vibrant color and nutritional value.
• Experiment with different herbs like thyme or rosemary to customize the soup’s flavor profile.
• Store leftovers in an airtight container, knowing the soup might thicken when refrigerated and may require additional broth when reheating.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Dinner, Lunch
• Method: Simmering
• Cuisine: Italian

Nutrition

• Serving Size: 12
• Calories: 350
• Sugar: 5 g
• Sodium: 800 mg
• Fat: 22 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 4 g
• Protein: 14 g
• Cholesterol: 60 mg