Zuppa Toscana Soup Says “Home”
Rich aromas wafting through the kitchen making everyone hungry. Are you looking for a memorable meal for your family that just says “Home”? Look no further than this Zuppa Toscana recipe.
Congratulations! You’ve just stumbled on the perfect mixture of earthy, Italian, homemade goodness. This version of Zuppa Toscana is hearty like a stew, as opposed to a broth (like a certain unnamed restaurant’s recipe). This soup gains you friendships, and could possibly snag you a husband if you’re single. Hey, it worked for me. This is one of my husband’s favorites. Yes! It’s that good.
Besides all that, it’s a great dish for feeding a crowd. The recipe is easily doubled and costs next to nothing.
Zuppa Toscana Soup
- 1 sleeve of sausage- browned, crumbled, and drained of grease
- 6 strips of bacon- cooked, drained of grease, and diced
- 1 tablespoon of olive oil
- 1/2 large onion, finely diced
- 3 cloves of garlic, diced
- 2 cans of chicken broth
- 3-4 large russet baking potatoes, scrubbed, sliced very thinly with peel left on
- salt and pepper to taste
- 1 teaspoon of red pepper flakes (or to taste)
- 2 cups of kale or baby spinach, washed and loosely chopped
- 1 8 oz. carton of heavy whipping cream
There are really two ways to make this recipe. I like to use the faster method, because I don’t like waiting to eat such yummy deliciousness. Use either the stove top version or the slow cooker version.
Stovetop version of Zuppa Toscana
- Brown, drain, and crumble the sausage and bacon. Set aside.
- In a stockpot, sauté onion and garlic in olive oil.
- Meanwhile, in a microwavable dish, heat the sliced potatoes on high for 10 minutes to pre-soften.
- Add broth to stockpot, bring to boil and add semi-cooked potatoes.
- Put in sausage and bacon pieces.
- Add red pepper flakes and keep at boil for another 10-15 minutes until potatoes are completely done and the skins are starting to fall off the slices.
- Bring down heat to a simmer. If you are ready to serve now, pour in cream and kale, gently stirring until heated through. If you are not ready to eat yet, keep soup on a simmer and add cream and kale later.
Crockpot version of Zuppa Toscana
- Brown, drain, and crumble the sausage and bacon. Put in Crockpot.
- Add onion, garlic, broth, pepper flakes.
- Meanwhile, in a microwavable dish heat the sliced potatoes on high for 10 minutes to pre-soften. I would suggest doing this to the potatoes so you don’t end up with hard potatoes later in the cooking process.
- Add semi-cooked potatoes to Crockpot and let cook on high for 3-4 hours.
- Leave enough room in the pot for the extra ingredients at the end, or be ready to transfer the hot mixture to a larger serving dish.
- If you are ready to serve now, pour in cream and kale, gently stirring until heated through. If not ready to eat yet, keep soup in the slow cooker and add cream and kale later.
Let us know how you liked this recipe. Comment below with your tips and tweaks.
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About the Author
Hannah and her husband Cameron are currently on deputation, raising support so they can begin full-time missionary work in Mongolia. She juggles the demands of traveling with those of a toddler and keeps a sweet spirit through it all. Hannah has authored two books in addition to her writing for the Submissive Spirit. She also blesses us with her beautiful voice.