Easy Toscana Soup
Easy Toscana Soup is packed full of creamy goodness and flavor. A pot bursting with potatoes, bacon, sausage, and kale, you won’t want to miss out.
Easy Toscana Soup
Soup is the perfect comfort food and is always a good way to warm us up when its cold outside. I love this Toscana Soup, it is packed full of hearty flavors, is creamy, and goes amazing with a toasted cheese sandwich. I often make soup when a large group of friends or family are coming over, especially during football season. It feeds a lot of people and is simple to make and let warm on the stovetop so people can help themselves when they are ready to eat. This Toscana Soup is really easy to make and you don’t even have to peel the potatoes, which saves even more time. If you want to make up mini toasted cheese sandwiches and serve along side the soup or, to make it even easier, just cut up some good sough dough bread and warm it in the oven for some dipping and dunking into the creamy goodness.
Soup is such a great way to bring everyone together without having to be all fancy. Truth be told, I often set out paper plates and bowls so the clean up is even easy. Why make life harder than it needs to be and as long as you are with family and friends the paper products should be completely acceptable. If you are a fan of hearty soup that is creamy and will feed and please a hungry crowd this Easy Toscana Soup is just what the menu calls for.
How do you make Zuppa Toscana Soup?
- Cook Bacon and set aside.
- Peel skin off sausage links and cook with chopped onion and garlic.
- In a large stock pot add 6 cups chicken stock and bring to a boil, and add in sliced potatoes.
- Cook until potatoes are almost tender and then add in, bacon, cream, crushed red pepper, garlic salt, pepper, sausage mixture, oregano, and parsley.
- Stir until combined and add in kale. Serve right away.
Tips for making amazing Zuppa Toscana Soup:
- Make sure to cut your potatoes 1/4 in, just thin enough to cook fairly quickly, but not so thin that they crumble and get lost in the soup.
- You don’t have to leave the skin on the potatoes, but it adds a little texture and they soften up just like the meat of the potato does.
- You can add milk instead of heavy cream if that is your preference, it will still turn out creamy and delicious.
- Don’t add the Kale until you are ready to serve your soup. The kale will wilt up quickly so adding it right before serving will allow the kale to be tender but still maintain some texture.
- Using Chicken Stock will give your soup a fuller, richer flavored base to start with.
Looking for more Easy Soup Recipes?
- Best Hamburger Soup
- Tex Mex Bean Soup
- The Best Broccoli Cheese Soup
- Slow Cooker White Bean Chicken Chili
Easy Toscana Soup
- 4 slices of bacon, cooked and crumbled
- 1 pound sliced russet potatoes
- 1 pound hot Italian sausage links in casing
- 6 cups chicken stock
- 1 tablespoon minced garlic
- 1 large sweet onion, chopped
- 1 cup heavy cream or whole milk
- 1 tablespoon crushed red pepper
- 1 tablespoon garlic salt
- 2 tablespoons oregano
- 2 tablespoons parsley
- 3 cups kale, coarsely chopped
- Cook bacon and set aside.
- Peel skin off of sausage and cook with onion and garlic.
- In a large stock pot bring chicken stock to a boil and add in sliced potatoes.
- Cook until potatoes are just tender, about 10 minutes and add in sausage mixture, cream, crushed red pepper, garlic salt, oregano, parsley, and bacon, mix to combine.
- Just before serving stir in kale.