Pioneer Woman Zuppa Toscana Soup Recipe

Pioneer Woman Zuppa Toscana Soup is made with spicy Italian sausage, tender sliced potatoes, crispy bacon, savory chicken broth, and fresh kale. The result is a rich, satisfying, and creamy soup that is packed with flavor in every spoonful. It is the perfect cozy, one-pot meal for a chilly evening and makes a generous pot to serve six.

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🧡 Why You Will Love This Zuppa Toscana Soup:

• Ultimate Comfort in One Pot: This soup is incredibly rich, creamy, and satisfying. It’s the perfect, hearty meal that feels like a big hug on a cold or rainy evening.
• Complex Flavor, Simple Steps: The recipe builds incredible flavor by cooking the sausage and bacon first. The rendered fat is then used to sauté the onions, ensuring every element of the soup is packed with savory taste.
• Fast Weeknight Meal: Despite its rich flavor, this soup comes together in just 30 minutes. It’s a quick, one-pot recipe that minimizes cleanup and gets a hearty dinner on the table fast.
• Perfect Balance: The creaminess of the heavy cream and potatoes is perfectly balanced by the slight spice of the Italian sausage and the fresh, tender bitterness of the kale.

🥩 Pioneer Woman Zuppa Toscana Soup Ingredients

For the Meat Base:

• 1 pound bulk Italian sausage (mild or hot)
• 4 slices thick-cut bacon, roughly chopped
• 1 large yellow onion, diced
• 4 cloves garlic, minced

For the Soup:

• 8 cups chicken broth
• 4 cups Russet or Yukon Gold potatoes, thinly sliced (or halved and sliced)
• 1 cup water
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional, for extra heat)
• Salt and black pepper, to taste
• 1 cup heavy cream (or half-and-half)
• 2 cups fresh kale, tough ribs removed and chopped

🍲 How To Make Pioneer Woman Zuppa Toscana Soup

1. Cook the meat: In a large pot or Dutch oven, cook the Italian sausage and chopped bacon over medium heat until both are fully browned. Use a slotted spoon to remove the cooked meat and set it aside on a paper towel-lined plate. Drain off all but about 2 tablespoons of the rendered fat.
2. Sauté aromatics: Add the diced onion to the pot and cook in the remaining fat for 5 minutes until soft. Add the minced garlic and cook for 1 minute until fragrant.
3. Simmer the potatoes: Pour in the chicken broth and water. Add the sliced potatoes, oregano, red pepper flakes (if using), salt, and pepper. Bring the soup to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
4. Finish the soup: Reduce the heat to low. Stir in the heavy cream and the chopped kale. Let the soup simmer for 3-5 minutes, or until the kale is wilted and tender-crisp.
5. Serve: Stir the cooked sausage back into the pot. Ladle the hot soup into bowls and top generously with the crispy bacon crumbles.

💭 Recipe Tips

• Drain the Fat: Italian sausage and bacon release a lot of fat. It is important to drain all but 2 tablespoons of this fat before adding the onions, or your soup will be overly greasy.
• Kale Last: Kale cooks very quickly. Adding it in the final 5 minutes ensures it remains a bright green and tender-crisp, rather than overcooking and turning dark.
• Don’t Boil the Cream: After adding the heavy cream, do not let the soup come to a rolling boil. High, direct heat can cause the cream to separate or curdle.
• Use Acidity: A squeeze of fresh lemon juice or a dash of red wine vinegar in the finished soup brightens the flavor and cuts through the richness of the sausage and cream.

🥗 What To Serve With Zuppa Toscana Soup?

This is a hearty filling soup that is a meal in itself it pairs perfectly with a slice of crusty, warm bread or cheesy garlic bread for dipping a light side salad with a simple oil and vinegar dressing offers a good balance to the creamy richness.

🎚 How To Store Leftovers Zuppa Toscana Soup?

• Refrigerate: Let the soup cool completely. Store it in an airtight container in the refrigerator for up to 4 days. The potatoes will absorb some of the liquid, making the soup thicker overnight.
• Freeze: This soup can be frozen, but it is best to freeze it before adding the heavy cream. Cream-based soups often separate and become slightly grainy when thawed. If you must freeze the finished soup, stir it vigorously while reheating.

🥵 How To Reheat Leftovers Zuppa Toscana Soup?

The key to reheating this creamy soup is to use gentle heat and add liquid back in, as the potatoes and starch will cause the soup to thicken considerably in the fridge.

1. On the Stovetop (The Recommended Method) This is the best way to restore the soup’s original creamy consistency.

• Pour and Loosen: Pour the cold soup into a saucepan over low heat. Add a splash of milk or chicken broth (about 1/4 cup per serving) to thin the soup back to your preferred consistency.
• Stir Gently: Heat slowly, stirring constantly from the bottom of the pot to prevent scorching.
• Serve: Heat until the soup is steaming hot. Do not let it come to a rolling boil, as the high heat can cause the cream to separate.

2. In the Microwave (The Fastest Method) This is fine for single servings, provided you use low power.

• Prep: Pour the soup into a microwave-safe bowl and add a splash of milk or broth.
• Low Power: Heat on 50% or Medium power for 1 minute.
• Stir and Repeat: Stop and stir thoroughly. Continue heating in 30-second intervals at medium power until the soup is hot all the way through. Stirring is essential to prevent hot spots and keep the dairy smooth.

FAQs

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Zuppa Toscana Soup Nutrition Facts

Serving Size: 1 bowl (approx. 1.5 cups)

• Calories: 480 kcal
• Total Fat: 35g
• Saturated Fat: 18g
• Cholesterol: 110mg
• Sodium: 950mg
• Total Carbohydrate: 25g
• Dietary Fiber: 3g
• Sugars: 4g
• Protein: 18g