Zuppa Toscana is the soup that will always keep my daughter coming home. There are certain recipes that feel like family, and for me, this is one of them. I think every mother should have one or two recipes like that tucked away, the kind that makes loved ones linger at the table just a little longer.
This is one of those soups that feels like you’ve spent hours making it, but it truly comes together so easily.
This version is hearty and creamy, with tender potatoes, savory sausage, and plenty of kale. I prefer a russet variety for the potatoes, as they lend a wonderful starchiness that blends so beautifully into the broth. Over the summer and fall, we freeze plenty of kale from the garden, making this a simple pantry and freezer meal that is quick to put together. The only ingredient I do not keep stocked in large quantity is cream, but that is easy enough to pick up before making the soup.
What Makes This Soup Pantry Friendly
Zuppa Toscana is one of those comforting, reliable “larder soups” that comes together almost entirely from pantry, cold-room, or freezer staples. Nothing fussy, just simple ingredients that are easy to keep on hand.
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Home-canned broth forms the base
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Homegrown onions, potatoes, and garlic store well in the cold room
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Frozen sausage and bacon are easy to stash away for quick meals
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Frozen kale pucks or any frozen greens work perfectly
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Herbs and spices come straight from the pantry shelf
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Cream or fresh milk are always available, thanks to our weekly raw milk home delivery
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Wheat berries from the pantry make the flour needed to thicken the soup
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Parmesan cheese is purchased in bulk from Azure Standard, and stored in the freezer, in approximately one pound blocks.
Keeping a deep pantry or freezer makes it likely to have everything you need. It’s the kind of meal you can always count on when the weather turns cold and a little comfort is called for.
Helpful Tips
Use russet potatoes for the best texture. Their starch helps create a naturally creamy broth.
Frozen kale works perfectly. Add it straight to the pot toward the end of cooking.
For a lighter version, you can substitute half-and-half for the cream, though it will be less rich.
This soup freezes well, but for the best texture, freeze before adding the cream. Stir it in when reheating.
- Potatoes will change texture slightly if freezing. I don’t mind it, but some people do.
This Zuppa Toscana is the perfect balance of comfort and simplicity, a recipe worth keeping in your family’s regular rotation.
Before You Go
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For another cozy, comforting dinner idea, check out my recipe for Easy Homemade Meatloaf. I think you will like it. It freezes beautifully.
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If you need a great cheese grater, this is the one I use and love.
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No matter what grater you use, it’s never fun to clean the tool. My tip for easier cleanup is to grate the entire block at once and store the shredded cheese in a container in the fridge, so you only wash the grater one time.
Zuppa Toscana
Ingredients
Method
- Heat a large heavy bottomed soup pot over med-high heat. Add a drizzle of oil, then brown sausage, breaking it up as it cooks. Remove to a plate or bowl.
- Sauté bacon in sausage fat until crisp, then remove to the plate with the sausage. Drain all but 2 tbsp of bacon fat.
- Add onion to pot and cook 5 minutes, seasoning with salt and pepper. Add garlic in the last minute.
- Sprinkle flour over onion and garlic in pot, then cook for one minute, stirring. Add chicken broth, stirring as you pour. Add in potatoes and bring to a boil.
- Gently boil about 20 minutes, or until potatoes are fork-tender. Add in cooked sausage, bacon, and chopped kale. Turn heat to simmer. Cover and cook on low for another 10 minutes.
- Add heavy cream and parmesan. Check seasoning and adjust. Cover and simmer on low heat for another 5 minutes. Serve hot.