Zuppa Toscana

How to Make Zuppa Toscana

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1. Cook the sausage in a large pot over medium-high heat for 6 minutes, breaking it up, until browned. Lift it out onto a plate.

   Mark done Start 6 min timer

2. Add the bacon to the pot and cook for 5 minutes, until crisp. Lift it out with a slotted spoon and set aside, leaving about 2 tbsp of the fat in the pot.

   Mark done Start 5 min timer

3. Add the onion and cook for 5 minutes, until soft. Stir in the garlic and cook for 1 minute.

   Mark done Start 5 min timer

4. Add the stock, water, potatoes, chilli flakes and oregano, bring to the boil, and simmer for 15 minutes, until the potatoes are tender.

   Mark done Start 15 min timer

5. Return the sausage to the pot and add the kale. Simmer for 3 minutes, until the kale has wilted.

   Mark done Start 3 min timer

6. Stir in the cream, salt and pepper and heat gently for 2 minutes without boiling.

   Mark done Start 2 min timer

7. Serve topped with the bacon and Parmesan.

   Mark done

Tips for Making Zuppa Toscana

• Slice the potatoes thin and evenly. They cook quickly, and a few break down at the edges and thicken the broth.
• Add the kale last. It needs only a few minutes, and cooked for longer it turns dull and tough.
• Stir in the cream at the end and do not boil the soup afterwards. High heat can split it, and the soup then looks grainy.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.

What to Serve with Zuppa Toscana

• Crusty bread
• Green salad
• Garlic toast

Storing & Reheating Zuppa Toscana

Keeps in the fridge for up to 3 days and thickens on standing, so add a splash of stock when reheating. Freeze the soup without the cream for up to 3 months and add cream when you reheat.

Zuppa Toscana FAQ: Common Questions

Zuppa Toscana Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.