Print

Pioneer Woman Zuppa Toscana Soup

Pioneer Woman Zuppa Toscana Soup - recipe card
Print Recipe

This hearty Zuppa Toscana soup features creamy broth, tender potatoes, and savory Italian sausage, but we’ve swapped the bacon for a smoky, plant-based crumble to keep all the flavor without the pork. Each spoonful is rich, velvety, and loaded with soft Yukon Gold potatoes, wilted kale, and a hint of red pepper flakes for a gentle kick. It’s a comforting, one-pot meal that tastes like it simmered all day, but comes together in just over an hour.

Ingredients

Scale
  • 1 tbsp olive oil
  • 1/2 cup yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1/2 cup smoked plant-based bacon crumbles (e.g., Lightlife Smart Bacon) – if unavailable, use 1 tsp smoked paprika for a similar smoky depth
  • 1 lb mild or spicy Italian sausage (pork or turkey, as desired), casings removed
  • 4 cups low-sodium chicken broth
  • 1 lb Yukon Gold potatoes (about 3 medium), scrubbed and sliced into 1/4-inch thick rounds (no need to peel)
  • 1 1/2 cups heavy cream
  • 2 cups lacinato kale, ribs removed and leaves chopped into 1-inch pieces (about 1 bunch)
  • 1/2 tsp crushed red pepper flakes (adjust to heat preference)
  • 1 tsp kosher salt, plus more to taste
  • 1/2 tsp freshly ground black pepper
  • Freshly grated Parmesan cheese, for serving

Instructions

  1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once the oil shimmers, add the diced onion and cook for 3–4 minutes until translucent and just starting to brown at the edges, stirring occasionally. This builds the aromatic base for the soup.
  2. Add the minced garlic and plant-based bacon crumbles to the pot. Cook for 1 minute, stirring constantly, until the garlic is fragrant but not colored. If using smoked paprika instead of bacon crumbles, add it now and stir to coat the oil.
  3. Add the Italian sausage (remove casings and break into bite-size pieces) to the pot. Cook over medium-high heat, breaking it up with a wooden spoon, for 6–8 minutes, until browned all over. The sausage should be cooked through with no pink remaining, and the bottom of the pot will have browned bits that add flavor.
  4. Pour the chicken broth into the pot, scraping the bottom with a wooden spoon to release the browned bits (this is called deglazing). Bring the broth to a boil, then reduce heat to medium-low and add the potato slices.
  5. Simmer the soup gently for 15–18 minutes, uncovered, until the potatoes are fork-tender but not falling apart. If using a boiling pot, reduce to a gentle simmer to ensure the potatoes cook evenly without breaking.
  6. Reduce the heat to low, then stir in the heavy cream. Let the soup warm through for 2–3 minutes, but do not let it boil, as the cream can curdle.
  7. Add the chopped kale and crushed red pepper flakes. Stir to submerge the kale in the hot broth. Cook for 3–4 minutes until the kale is wilted and tender, but still has a slight bright green color.
  8. Season with the kosher salt and black pepper. Taste and adjust seasoning, adding more salt or red pepper flakes if desired. Keep in mind that the Parmesan will add salt at the table.
  9. Serve immediately in warmed bowls. Garnish with a generous sprinkle of freshly grated Parmesan cheese and, if you like, an extra drizzle of olive oil. Enjoy with crusty bread for dipping.

Notes

Storage: Cool completely and refrigerate in an airtight container for up to 4 days. Freeze for up to 3 months. Reheating: Warm gently on the stovetop over medium-low heat, stirring occasionally; do not boil, as the cream may separate. If the soup has thickened, add a splash of chicken broth or water to loosen. Microwave in 30-second bursts, stirring in between.

Nutrition

Keywords: Zuppa Toscana soup, Italian sausage soup, creamy potato kale soup, Tuscan soup recipe, copycat soup, one-pot soup, hearty soup, comfort food, dairy-free option, smoky vegan bacon, weeknight dinner, soup and salad

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-zuppa-toscana-soup-recipe/