Zuppa Toscana Soup Says “Home”

a couple of years ago

 Are you looking for a meal that's economical and rather elegant? Then we think you will love this recipe for Zuppa Toscana.

My family loves soup! In fact, it's such a favorite at my house that I started a Soup Club at church.  We also really like Italian food. So, what could be better than a rich, hearty, Italian soup?

This version of Zuppa Toscana is hearty like a stew, rather than a broth (like a certain unnamed restaurant's recipe). I suggest serving it with some Italian bread and maybe a light dessert.

Finally, it's a great dish for feeding a crowd. The recipe can be doubled or tripled and costs next to nothing. 


Zuppa Toscana Soup

Servings: 4-6

Time: 45 min

Difficulty:  Easy

Credit:  Hannah Schmutzler


Description:  Rich aromas wafting through the kitchen making everyone hungry. Make a memorable meal for your family that just says "home." Look no further than this Zuppa Toscana recipe.

Ingredients:

  • 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
  • zuppa toscana ingredients

    Directions:

    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.

    On Top of the Stove - 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 - 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.

    Extending hospitality often involves a meal. We hope you enjoy cooking this recipe for Zuppa Toscana.

    Do you have a favorite recipe? Please share it with us and our readers. 

    Hannah Schmutzler

    About the Author

    Hannah Schmutzler

    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.

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