Zuppa Toscana Soup, a hearty and flavorful Italian classic, gets a touch of health and warmth in this twisted recipe. With a subtle hint of heat and spice, it’s made to bring comfort and coziness to your family on those crisp days of the season!

Zuppa Toscana Soup Recipe

Zuppa Toscana is a classic Italian soup known for its rich and hearty flavors. This soup is made with a base of broth, potatoes, kale, and bacon, adding a twist with ground chicken for a leaner option, and a pinch of red pepper flakes brings a perfect balance of savory and slightly spicy notes. Finished with a touch of dairy and served with Parmesan cheese, Zuppa Toscana is a comforting and flavorful soup!

Ingredients for Zuppa Toscana Soup

• Olive Oil: To cook meat and bacon, as they’re a leaner option than other brands.
• Chicken: Ground chicken meat is used instead of Italian sausage; either can be used.
• Bacon: Sugar-free turkey bacon or any bacon of your choice will work.
• Yellow Onion: Adds savory flavor and depth to the soup.
• Garlic: Enhances the overall taste with its aromatic and robust flavor.
• Chicken Broth: High-quality. Forms the base for a rich and flavorful soup.
• Curly Kale: Provides a nutritious and hearty element to the soup.
• Potatoes: Yukon or red skin potatoes with skin on, cut into half-moons.
• Dairy: Half-and-half or heavy cream for a creamy texture.
• Seasonings: Salt and black pepper to season the soup; adjust to taste.
• Bay Leaf: Adds a subtle herbal flavor to the soup.
• Red Pepper Flakes: Just a pinch-infused soup with a hint of heat and spice.
• Cheese: Parmesan cheese, perfect for topping and serving.

Zuppa Toscana Soup Recipe

• 2 teaspoons (10 ml) olive oil, more if needed 
• 1/2-pound (225 g) ground chicken meat or Italian sausage (casting removed)
• 2 strips (1/2 cup/60 g) sugar-free turkey bacon, chopped
• 1/2 cup yellow onion (80 g), diced
• 2 cloves garlic (6 g), minced
• 1/2 teaspoons (2 g) pink or kosher salt, to taste
• 1/4 teaspoons (0.6 g) ground black pepper, to taste
• Pinch (0.3 g) of red pepper flakes (optional, for some heat)
• 3-3.5 cups (720 ml) chicken broth
• 1 medium-sized (1 g) bay leaf
• 3 cups (100 g) chopped kale
• 1-2 large 1/2 cup/75 g) Yukon or red skin potatoes with skin on cut into half-moons
• 1/4 cup (60 ml) half-and-half or heavy cream
• Grated Parmesan cheese (for serving)

Recommended Equipment

• Dutch Oven will beautifully brown meats and give kettle-rich flavor to your soup.

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How to Make Zuppa Toscana Soup

Preheat your Dutch oven over low heat, then increase to medium and add 1 teaspoon of oil.

Cook Meat: Cook the ground meat or Italian sausage (casing removed) until browned, breaking it up into smaller pieces as it cooks. Remove the cooked sausage or meat from the pot and set it aside.

Cook Bacon: In the same pot, add the chopped bacon and cook until crispy. Remove from the pot and set it aside, leaving some of the bacon fat in the pot, or add the remaining 1 teaspoon of oil.

Sauté Onions: Add the diced onion to the pot and cook until softened and translucent, about 3-5 minutes. Then, add the minced garlic, seasonings, and red pepper flakes; cook for 1 minute until fragrant.

Return Meats: Return the cooked ground meat or sausage and bacon to the pot. Pour in the chicken broth, add the bay leaf, stir everything together, and bring it to a boil.

Cook Soup: Add the sliced potatoes, reduce heat to low, and simmer for about 15-20 minutes until the potatoes are tender.

Kale and Cream: Stir in the chopped kale, and pour in the half-and-half or heavy cream in the last 2 minutes of cooking to heat through and allow the flavors to blend.

Tip for Kale: Adding kale towards the end of the cooking time helps to retain its vibrant color and nutrients while ensuring it maintains a slightly crunchy texture.

Taste and adjust seasonings to your liking.

Garnish and Serve: Just before serving, finish off with a touch of grated Parmesan cheese to add a burst of flavor and bring out the savory richness.

Recipe Tips for Best Results

• Meats: Opt for ground chicken and turkey bacon for a healthier twist on the classic recipe.
• Fresh Kale: For the best texture and flavor, use fresh kale.
• Texture: Add kale towards the end of cooking to retain its vibrant color and nutrients.
• Leaner Option: Use ground chicken instead of Italian sausage for a leaner version.
• Dairy: Pour it in the last minute to avoid curdling and ensure a silky texture.
• Adjust: Taste the soup during the cooking process and tweak the seasonings accordingly.
• Cheese: Sprinkle Parmesan cheese just before serving to enhance savory richness of the soup.

Storage and Serving

Storage Allow soup to cool, then refrigerate in an airtight container for up to 3-4 days.

Serving: Reheat soup on the stovetop over medium heat, stirring occasionally until heated through, or reheat individual servings in the microwave, following your microwave’s guidelines for soup reheating.

Serving Suggestions

• Crusty Bread: Serve with a slice of crusty bread or a baguette for a complete meal.
• Cheese: Offer grated Parmesan cheese on the side for individuals to sprinkle on their soup.
• Pepper: For those who enjoy extra heat, provide red pepper flakes as a condiment.
• Herbs: Garnish with fresh herbs such as chopped parsley or basil for a burst of flavor.
• Side Salad: Pair with a light side salad for a refreshing contrast.