Hamdi Saidani This Pioneer Woman Zuppa Toscana Soup is a creamy and hearty recipe, which is made with Italian sausage and fresh kale. It’s the ultimate comfort food recipe, ready in about an hour.
Pioneer Woman Zuppa Toscana Soup Ingredients
- 1 pound ground Italian sausage
- 1 ½ teaspoons red pepper flakes
- 1 large white onion, diced
- 4 strips bacon, diced
- 2 teaspoons garlic puree
- 10 cups water
- 5 cubes chicken bouillon
- 1 pound russet potatoes, diced
- 1 cup heavy whipping cream
- ¼ bunch kale, chopped
How To Make Pioneer Woman Zuppa Toscana Soup
- Cook the sausage: In a skillet over medium heat, combine the ground sausage and red pepper flakes. Cook and stir for 7 to 10 minutes, until the sausage is brown and crumbly. Drain off the excess fat and transfer the sausage to a bowl.
- Cook the bacon and onion: In the same skillet, cook the diced onion, bacon, and garlic puree over medium-low heat for 10 to 15 minutes, until the bacon is crisp and the onions are soft.
- Boil the potatoes: In a separate large pot, combine the water and chicken bouillon cubes and bring to a boil. Add the diced potatoes and cook for about 15 minutes, until they are soft.
- Combine and finish the soup: Pour the heavy cream into the pot with the potatoes and simmer for 2 minutes. Add the cooked sausage, the onion and bacon mixture, and the chopped kale. Cook and stir for about 10 more minutes to allow the flavors to combine.
Recipe Tips
- How to make it spicier? The heat in this soup comes from the red pepper flakes. For a spicier version, you can increase the amount to 2 teaspoons or use hot Italian sausage instead of mild.
- Can I use a different green? Yes. If you’re not a fan of kale, a few large handfuls of fresh baby spinach stirred in at the very end until it wilts would be a perfect substitute.
- How can I make this in one pot? For easier cleanup, you can make this in one large Dutch oven. Cook the bacon first, remove it, then cook the sausage. Drain most of the fat, then sauté the onion and garlic. Add the water, bouillon, and potatoes and proceed with the recipe.
- How to get a creamier broth? For an even creamier texture, you can use an immersion blender to briefly pulse the soup a few times after the potatoes are cooked, before adding the cream and kale. This will thicken the broth slightly.
What To Serve With Zuppa Toscana
This hearty, restaurant-style soup is a meal in itself, but it’s even better with a classic side.
- Warm, crusty breadsticks for dipping
- A simple Caesar salad
- A slice of crusty bread with butter
How To Store Zuppa Toscana
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld and it’s often even better the next day.
- Freeze: Freezing is not highly recommended as the cream can separate and the potatoes can become a bit grainy upon thawing.
Zuppa Toscana Nutrition Facts
- Serving Size: 1 serving
- Calories: 442 kcal
- Fat: 33g
- Carbohydrates: 22g
- Protein: 16g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Is this like the Olive Garden Zuppa Toscana?
Yes, this recipe is a very popular homemade version inspired by the famous soup from Olive Garden.
Can I make this low-carb?
To make a low-carb version, you can substitute the potatoes with an equal amount of chopped cauliflower. Add the cauliflower florets to the boiling broth and cook until tender, about 7-10 minutes.
What kind of sausage is best?
Ground Italian sausage is best. You can use either mild or hot, depending on your preference for spice.
Try More Pioneer Woman Recipes:
- Pioneer Woman Minestrone Soup Recipe
- Pioneer Woman Black Bean Soup Recipe
- Pioneer Woman Turkey Noodle Soup Recipe
Pioneer Woman Zuppa Toscana Soup Recipe
Description
A hearty, creamy, and slightly spicy soup packed with Italian sausage, tender potatoes, and fresh kale, inspired by the restaurant classic.
Ingredients
Instructions
- In a skillet, cook the sausage with the red pepper flakes until browned; drain and set aside.
- In the same skillet, cook the onion, bacon, and garlic until the bacon is crisp.
- In a separate large pot, bring the water and bouillon to a boil. Add the potatoes and cook for 15 minutes until soft.
- Stir the heavy cream into the pot with the potatoes.
- Add the cooked sausage, the onion and bacon mixture, and the chopped kale.
- Simmer for 10 minutes to combine the flavors, then serve hot.
Notes
- u003cliu003eFor the best flavor, don’t drain the fat from the pan after cooking the bacon before you cook the onions.u003c/liu003eu003cliu003eThe kale is added at the very end so it stays vibrant green and doesn’t overcook.u003c/liu003eu003cliu003eThis soup is a fantastic one-pot style meal, perfect for a chilly evening.u003c/liu003eu003cliu003eFeel free to add a sprinkle of grated Parmesan cheese on top when serving.u003c/liu003e
Pioneer Woman Zuppa Toscana Soup Recipe
