It really doesn't get any more simple and delicious than this recipe for Rustic Zuppa Toscana. This soup is chock-full of Italian sausage and potatoes and is absolutely overflowing with flavor. You almost wouldn't think this would have as much flavor as it does when you first see the simple ingredient list, but it's really hearty, warming, and perfect for chilly weather. One of the best parts is that it comes together in under an hour, so it's perfect for cozy weekends or busy weeknights!
Rustic Zuppa Toscana Ingredients
This recipe uses really basic ingredients and is great for busy weeknights. I like that this is a "rustic" soup, and to me, that means that you don't need to be super careful with your ingredient prep. It's totally OK to rough chop the vegetables! You can even rip the kale off the stems and tear it into small pieces with your hands if you want! In fact, the more uneven things are, the more charm this dish will have.
- Mild or Spicy Italian Sausage of your choosing
- Bacon Fat or Neutral Cooking Oil
- Yellow Onion
- Garlic
- Celery
- Russet Potatoes
- Low Sodium Chicken Stock
- Kosher Salt
- Lemon Zest
- Lemon Juice
- Dried Basil
- Crushed Red Pepper Flakes - Optional
- Kosher Salt
- Black Pepper
- Kale, Stems Removed
- Heavy Cream
- Grated Parmesan
How to Cook Rustic Zuppa Toscana
This soup uses simple ingredients, but the cooking method is even simpler, and it comes together in under an hour!
Step 1: Begin by heating a large Dutch oven or heavy bottom pot over medium-high heat. Add in 2 to 3 tablespoons of bacon fat (optional, but recommended) or neutral cooking oil. Add the ground Italian sausage, onion, and red pepper flakes. Sauté until the sausage is cooked through and the onions turn translucent, about 8 minutes. While this is cooking, prepare the garlic, potatoes, and celery.
Step 2: Add the garlic, potatoes, and celery and cook for 2 to 3 minutes, stirring to incorporate. Add the dried basil, and cook for another two minutes.
Step 3: Stir in the low-sodium chicken stock, lemon zest, and lemon juice. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 15 to 20 minutes. Stir occasionally. Prepare the kale while the soup is simmering.
Step 4: Add in the chopped kale, heavy cream, and grated parmesan and stir. Simmer for an additional 10 minutes, then taste for salt and pepper.
Serving Suggestions
Serve this soup with a garnish of extra grated parmesan and some hearty dinner rolls or slices of crusty bread on the side. I recommend serving this with my recipe for Homemade Ciabatta Rolls. You can't beat the crusty exterior and soft pillow interior of these rolls. They really pair perfectly with this soup, and I cannot recommend them enough!
Craving more soup? Check out my Potato Leek Soup (with Bacon) for a light, yet satisfying bowl of soup, or dive into my Roasted Butternut Squash Soup (With Sage Brown Butter)!
Storing and Reheating Tips
Storing Tips
Allow any leftover soup to cool, transfer it to an airtight container, and refrigerate for up to a week. To freeze, add the cooled soup to gallon-sized zip-lock bags and freeze flat. (This makes the best use of your freezer space and helps cut down on thawing time!) This will freeze for at least 3 months and up to 6.
Reheating Tips
Reheating it is as simple as tossing it in the microwave or warming it up in a pot on the stove. There's no need to bring this to a simmer or cook it any more. You're just looking to warm it through!
Heating from frozen is as simple as thawing it out before hand, then warming it up as directed above. You can also skip thawing it by breaking the frozen soup into chunks and then warming it through in a large pot on the stove over gentle heat!
Give this recipe for Rustic Zuppa Toscana a try, and let me know in the comments below how it turned out! I love seeing all of your comments. If you enjoyed this recipe, don't forget to leave a rating too!
Did you make this recipe for Rustic Zuppa Toscana?
Let me know how yours turned out in the comments below, and don't forget to leave a rating!
Recipe
Rustic Zuppa Toscana
Equipment
- Large Dutch Oven or Heavy Bottom Pot
Ingredients
- 1 Lb. Mild or Spicy Italian Sausage Casings Removed or Ground
- 2 - 3 Tablespoons Bacon Fat or Neutral Oil
- 1 Yellow Onion Diced
- 3 Cloves Garlic Minced
- 2 Ribs Celery Halved and Sliced into ¼-Inch Pieces
- 3 Russet Potatoes Peeled and Cut into bite-sized pieces
- 1 ½ Quarts Low Sodium Chicken Stock (6 Cups)
- 1 ½ Teaspoon Kosher Salt Plus More to Taste - Lower salt to ½ teaspoon if using salted chicken stock
- ½ Teaspoon Black Pepper Plus More To Taste
- Zest and Juice from 1 Lemon
- ¾ Teaspoon Dried Basil
- 1 Pinch Crushed Red Pepper Flakes Optional
- 3 Cups Kale Roughly Chopped, Stems Removed
- 1 Cup Heavy Cream
- ¾ Cup Grated Parmesan Cheese
Instructions
- Begin by heating a large Dutch oven or heavy-bottom pot over medium-high heat. Add in 2 to 3 tablespoons of bacon fat (optional, but recommended) or neutral cooking oil. Add the ground Italian sausage, onion, and red pepper flakes. Sauté until the sausage is cooked through and the onions turn translucent, about 8 minutes. While this is cooking, prepare the garlic, potatoes, and celery.
- Add the garlic, potatoes, and celery and cook for 2 to 3 minutes, stirring to incorporate. Add the dried basil, and cook for another 2 minutes.
- Stir in the low-sodium chicken stock, lemon zest, and lemon juice. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 15 to 20 minutes. Stir occasionally. Prepare the kale while the soup is simmering.
- Add in the chopped kale, heavy cream, and grated parmesan and stir. Simmer for an additional 10 minutes, then taste for salt and pepper.
- Ladle into soup bowls and garnish with more parmesan cheese. Serve with crusty bread or hearty dinner rolls.
Lorie Klickman says
This soup is amazing!! And so easy!