Ingredients to Make Zuppa Toscana
This soup is simple to make and doesn’t use a ton of ingredients. Make it on the stove or in a slow cooker (instructions below) and you will be making this over and over this winter season!
Chicken broth: This adds a lot of flavor to the base of the soup. Heavy Cream: Heavy cream is a must to make a heavy, thick base for the soup. It helps soak up the potatoes and adds bold flavoring. Italian Sausage: Depending on the sausage that you use, this can have a little bit of a kick. Keep that in mind and get mild Italian sausage if you aren’t crazy about heat. Bacon: When combined with the sausage, the bacon is so delicious! Russet Potatoes: When you are cutting these into cubes, try to keep them uniform in size. That way, they will cook evenly. Onion: The onion adds so much flavor. You can use a white or a yellow onion. Garlic Cloves: If you don’t have fresh garlic cloves, then you can use minced garlic. 1/2 teaspoon equals about 1 clove. Spinach or Kale: This adds color, texture, and a great flavoring to the Zuppa Toscana soup. Salt and Pepper: Just a dash for taste!
How to Make Zuppa Toscana
There are a few steps to take to prepare this Zuppa Tuscana soup but they are simple and let me tell you… this soup is worth every step!
Substitute for Heavy Cream: The heavy cream gives this soup a lot of flavoring, but if you don’t have any on hand, you can try substitutes! Instead of using heavy cream, you can use half and half or 1 cup of milk with three tablespoons of cornstarch whisked in. Add More Veggies: If you like more vegetables, Try adding in some carrots or corn. Can I use Spinach Instead? Yes! You can use spinach or kale in this recipe! Add Heat: If you add in a dash of red pepper flakes, the spiciness of this recipe will be taken up a notch!
In the Refrigerator: prepare and make this soup as instructed. Once it has cooled, place it in an airtight container or ziplock bag. It will last in your fridge for 2 to 3 days. In the Freezer: If you plan on freezing this soup, I recommend leaving out the potatoes and kale and adding that in just before serving. Cook the soup (without the potatoes and kale) and store the soup in a ziplock bag (don’t forget to label it with the date!) for about one month. To Reheat: If you are reheating from frozen, thaw the soup overnight in the freezer. Just before serving, add in cooked potatoes and kale and cook on the stove over medium-low heat. Once the kale starts to wilt, it’s ready to serve.
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