How to Make Copycat Zuppa Toscana at Home

Zuppa Toscana is a kale, zucchini, bean, potato, and tomato soup. Zuppa Toscana was traditionally made with seasonal vegetables and beans. Leftovers were made into ribollita (aka Italian bread soup).

What Is Zuppa Toscana?

Brown Italian sausage in a large stockpot over medium heat for 4-6 minutes. While cooking, crumble the sausage. When the sausage is brown, drain it on a towel-lined plate. Leave 1 tablespoon fat in stockpot.

How to Make Zuppa Toscana

Step 1: Brown sausage

Finely chop the onion and sauté it in the reserved fat for 5-7 minutes. Bring back the sausage.

How to Make Zuppa Toscana

Step 1: Brown sausage

Add chicken bouillon, garlic powder, pepper, red potatoes, and kale. Mix.

How to Make Zuppa Toscana

Step 2: Add potatoes and kale

Slowly add milk and heavy cream, then boil. Reduce heat and simmer covered for 10-15 minutes, or until potatoes are tender.

How to Make Zuppa Toscana

3: Add milk and cream

1/2 pound ground mild Italian pork sausage
1 medium onion, finely chopped
2 teaspoons chicken bouillon granules
1/2 teaspoon garlic powder

Ingredients

1/2 teaspoon pepper
2 medium red potatoes, cut into 1/2-inch cubes
2 cups sliced fresh kale
3 cups 2% milk

Ingredients

1 cup heavy whipping cream
1 tablespoon cornstarch
1/4 cup cold water
Crumbled cooked bacon

Ingredients

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