Zuppa Toscana Recipe

What is Zuppa Toscana?

Zuppa Toscana is a delicious soup that represents the best of modern Italian cuisine, combining Italian sausage, golden potatoes, and kale in a creamy base. Its name means "Tuscan soup" and has become one of the most sought-after dishes among food enthusiasts for its perfect balance of flavors and textures.

This comforting dish stands out for its versatility and unique flavor, where each ingredient contributes its own personality: the spicy touch of the sausage, the tenderness of the potatoes, and the freshness of the kale, all united by a creamy base that makes this soup a memorable culinary experience.

What type of Italian sausage is best to use: hot or mild?

The choice between hot or mild Italian sausage for Zuppa Toscana will mainly depend on your spice tolerance and family preferences. Both options are excellent and provide authentic flavor to the soup, with the spicy version being the more traditional choice in this recipe.

Characteristics of each type

Hot Italian Sausage

Adds a moderate heat to the soup, perfectly balancing the creamy base flavor.
Contains fennel seeds and red peppers that give it a distinctive and aromatic flavor.
Enhances the flavors of other ingredients creating a more intense experience.
Perfect for cold days due to its ability to add extra warmth to the dish.

Mild Italian Sausage

More subtle and versatile flavor that lets you enjoy the soup without spicy intensity.
Perfect for families with children or people sensitive to spicy food.
Allows you to better appreciate other ingredients without spice dominating the dish.
Safe option when serving guests when you don't know their spice preferences.

Preparation tips

For spicy sausage

Remove excess fat after browning for a lighter and healthier soup.
Combine half spicy and half mild for a moderate heat everyone can enjoy.
Taste the soup before adding more seasonings to avoid excessive heat.

For mild sausage

Add crushed red pepper to taste to adjust the heat level according to preferences.
Incorporate more garlic to intensify flavor without additional heat.
Use additional Italian herbs to add more depth to the dish's flavor.

Tips for achieving the perfect texture

The ideal texture of Zuppa Toscana should be creamy but not thick like a purée, with each ingredient maintaining its own consistency. To achieve this balance, it's essential to follow specific tips that will make your soup perfect.

Initial preparation tips

Remove excess sausage fat before continuing with the preparation of the remaining ingredients.
Maintain a gentle simmer throughout cooking, as aggressive boiling can ruin the ingredients' texture.
Stir occasionally with gentle movements to prevent ingredients from breaking apart or dissolving.

Potato tips

Cut potatoes into uniform 1/4-inch slices to ensure they all cook at the same time.
Use russet or yukon gold potatoes, as their starch content is perfect for maintaining shape.
Cook potatoes until tender but firm, preventing them from falling apart in the soup.

Creamy base tips

Keep the soup on low heat once you're ready to add the cream.
Add the cream at the end of cooking, when all other ingredients are ready.
Don't let it boil after adding the cream to prevent curdling and maintain its silky texture.

Kale tips

Remove thick stems before incorporating for a more pleasant texture.
Cut it into small pieces for easier consumption and uniform cooking.
Add the kale in the last 5 minutes to maintain its color and crispy texture.

Required Ingredients

To prepare an authentic and delicious Zuppa Toscana, you'll need ingredients that provide flavor, texture, and that characteristic Italian touch. This recipe yields 6-8 generous servings.

Hot Italian sausage: 1 pound - Provides the main flavor and characteristic protein of the soup.
Russet potatoes: 3 medium - Give body and creamy texture to the preparation.
Chicken broth: 6 cups - Liquid base that adds depth of flavor.
Heavy cream: 1 cup - Provides the characteristic creamy consistency.
Kale: 4 cups - Adds color, nutrients, and fresh texture.
Bacon: 4 strips - Adds depth and smoky flavor.
White onion: 1 medium - Builds the aromatic base of the soup.
Garlic: 4 cloves - Enhances flavors and adds Italian aroma.
Olive oil: 2 tablespoons - For sautéing initial ingredients.
Salt: 1 tablespoon - Enhances all the soup's flavors.
Black pepper: 1 teaspoon - Adds a subtle spicy touch.
Red pepper flakes: 1/2 teaspoon - Adds an optional spicy touch.

How to make Zuppa Toscana step by step

The preparation of this delicious Italian soup requires attention to detail and the correct order of ingredient incorporation. Following these steps, you'll achieve a creamy and perfectly balanced Zuppa Toscana.

Step 1: Ingredient preparation and cutting

Cut 4 strips of bacon into small 1/2-inch pieces so they brown evenly and add flavor to the base.
Remove the casing from 1 pound of hot Italian sausage and divide it into walnut-sized pieces for even cooking.
Dice 1 white onion into small 1/4-inch cubes so it integrates well into the soup.
Finely mince 4 garlic cloves or use a garlic press to create a fine paste.

Step 2: Initial preparation

In a large pot, brown the bacon pieces until crispy and remove, leaving the fat in the pot for flavor.
Brown the hot Italian sausage, breaking it up as it cooks, until golden and crispy on the edges.
Remove excess sausage fat with a spoon, leaving about 2 tablespoons to continue cooking.

Step 3: Aromatic base

Add 2 tablespoons of olive oil and sauté the diced onion until transparent and soft.
Add the minced garlic and cook for 1 more minute until fragrant, stirring constantly to prevent burning.

Step 4: Building the broth

Pour in 6 cups of chicken broth and bring to a gentle boil without a lid to naturally thicken.
Peel and slice 3 russet potatoes into uniform 1/4-inch thick slices, keeping them in cold water until use.

Step 5: Main cooking

Reduce heat and cook on medium-low for 15-20 minutes, stirring occasionally with gentle movements.
Add the reserved bacon and season with 1 tablespoon of salt and 1 teaspoon of freshly ground black pepper.

Step 6: Finishing

Remove thick stems from the kale and cut it into 1-inch wide strips, then into smaller pieces.
Add 1 cup of heavy cream and stir gently with a wooden spoon, maintaining low heat.
Add the 4 cups of prepared kale and, if desired, 1/2 teaspoon of red pepper flakes for extra heat.
Cook for an additional 3-5 minutes, or until the kale is tender but maintains its bright green color.

Your Zuppa Toscana is ready to serve when the kale is tender but still maintains its bright green color. Enjoy it hot, accompanied by crusty bread and a sprinkle of grated parmesan cheese if desired.

Tips for perfectly thickening the soup

The perfect consistency of Zuppa Toscana should be creamy but not overly thick. Here are the best methods to achieve the ideal texture:

Natural methods

Simmer the soup uncovered over low heat for 10-15 minutes to allow the liquid to naturally reduce and concentrate flavors.
Gently mash some potatoes against the side of the pot while cooking, their starch will help thicken naturally.
Let the soup rest for 5-10 minutes before serving to allow natural thickening.

Cream adjustments

Add the cream gradually, stirring gently to incorporate and evaluate consistency.
Use heavy cream instead of light cream for better texture.
If you used the suggested amount of cream and it's still liquid, reduce over low heat for an additional 5-10 minutes.

What to avoid

Don't use flour or cornstarch, as it would alter the authentic flavor of the soup.
Avoid vigorous boiling that could cause the cream to curdle.
Don't add more cream than indicated in the recipe, as it could become too rich.

How to adjust the spiciness to taste

The spice level in Zuppa Toscana can be easily customized to satisfy all palates. Here's how to achieve it:

Mild level

Use mild Italian sausage instead of spicy, ideal for those who prefer more delicate flavors.
Completely omit the red pepper flakes and enjoy the natural flavors of the soup.
Reduce black pepper to 1/2 teaspoon to maintain a mild and balanced profile.

Medium level

Combine half spicy and half mild sausage to achieve a perfect flavor balance.
Add 1/4 teaspoon of red pepper flakes for a moderate heat touch.
Use the suggested amount of black pepper (1 teaspoon) to enhance flavors without overpowering.

Spicy level

Use exclusively hot Italian sausage for a more intense flavor base.
Incorporate 1/2 teaspoon of red pepper flakes for pronounced heat.
Add freshly ground black pepper to taste to elevate the spice level.

For on-the-go adjustments

Taste the soup before adding more spice and adjust according to your guests' preferences.
Add red pepper flakes gradually, tasting between each addition.
Serve red pepper flakes on the side so each person can customize their spice level.

Garnish and accompaniment options

Zuppa Toscana is a hearty soup that can be complemented with different accompaniments to create a complete culinary experience.

Breads

Freshly baked homemade garlic bread for dipping in the soup, perfect for absorbing the creamy flavors.
Italian focaccia with rosemary and olive oil, ideal for its fluffy texture and Mediterranean aroma.
Crusty Italian rustic bread, whose texture wonderfully contrasts with the creaminess.

Salads

Light Caesar salad with crispy croutons and creamy dressing to balance the soup.
Simple green salad with balsamic vinaigrette that adds freshness and balanced acidity.
Mixed tender greens with olive oil and lemon that refreshes the palate between spoonfuls.

Toppings

Freshly grated Parmigiano Reggiano cheese that melts gently over the hot soup.
Homemade garlic and herb croutons that add a crispy aromatic touch.
Crushed red pepper for those who wish to elevate the spice level of their portion.

Suggested drinks

Italian red wine like Chianti or Sangiovese that complements the robust flavors.
Dry white wine like Pinot Grigio that balances the creaminess with its freshness.
Sparkling water with lemon slice to refresh the palate between bites.

How to store and reheat the soup

To maintain the flavor and texture of your Zuppa Toscana, it's important to follow the correct storage and reheating methods.

Refrigerator storage

Let the soup cool completely to room temperature (70°F) before storing in airtight containers.
Keep refrigerated at 40°F for up to 3-4 days to maintain optimal freshness and flavor.
Store kale separately in a container at 40°F if planning to store for more than 2 days.

Freezer storage

Freeze the soup without cream or kale in airtight containers at 0°F for up to 3 months.
Leave a 1-inch space in the container for natural expansion during freezing.
Label containers with preparation date and maintain constant temperature.

Reheating

Thaw in the refrigerator at 40°F for 8-12 hours if frozen.
Reheat over low heat (185°F), stirring gently every 2-3 minutes to prevent cream from curdling.
Add 1/4-1/2 cup of broth or fresh cream if consistency needs adjusting.

Additional tips

Never reheat the soup in the microwave above 185°F, as the cream could separate.
Heat only the portion you'll consume, keeping the rest at 40°F to preserve quality.
If you stored the kale separately, add it during the final 3-5 minutes of reheating.

Frequently Asked Questions (FAQs)

Q: Can you freeze Zuppa Toscana?

A: Yes, you can freeze the soup without the cream and kale for up to 3 months in airtight containers. When reheating, thaw in the refrigerator and add fresh cream and kale during the final reheating process.

Q: What type of potato is best to use?

A: Russet potatoes are ideal for this recipe due to their starch content and texture. They stay firm during cooking and help naturally thicken the soup without falling apart.

Q: How do you prevent the cream from curdling?

A: Add the cream at the end of cooking, keep the soup on low heat, and avoid boiling once incorporated. Never reheat in the microwave and stir gently when reheating.

Q: Can you make a healthier version?

A: You can use light cream, reduce the amount of sausage or use turkey sausage, and increase the amount of kale. You can also skip the bacon and use olive oil for cooking.