Authentic Zuppa Toscana Soup (Potato Kale Soup)
A cozy and comforting Tuscan-inspired soup made with tender potatoes, vibrant kale, aromatic fennel, garlic, and a touch of cream. This authentic Zuppa Toscana is simple, wholesome, and full of rustic Italian flavor—just like you’d find in a countryside kitchen in Tuscany.
Servings: 8 servings
Ingredients
- 8 slices thick-cut bacon or pancetta, cut into ½-inch pieces (ground Italian sausage also works well)
- 1 ¼ teaspoons crushed red pepper flakes adjust to taste
- 1 teaspoon fennel seed lightly crushed for flavor release
- 1 large yellow onion finely diced
- 2 cloves garlic minced
- ¾ pound small Yukon gold potatoes scrubbed and quartered (no need to peel)
- 1 32-ounce carton high-quality chicken broth (or beef broth for deeper flavor)
- 1 cup heavy cream or half and half for a lighter version
- ½ bunch Italian kale or curly kale, stemmed and roughly chopped
- Kosher salt and freshly ground black pepper to taste
Instructions
- In a large Dutch oven or soup pot, cook the bacon over medium heat until crispy and golden, about 6–8 minutes. Use a slotted spoon to transfer it to a paper towel-lined plate. Leave 2 tablespoons of the drippings in the pot; discard the rest.
- To the bacon drippings, add crushed red pepper flakes and fennel seed. Toast for 30 seconds to bloom the flavor. Add the diced onion and cook until soft and translucent, about 5–7 minutes. Stir in the garlic and cook for 1 more minute until fragrant.
- Add the potatoes and broth to the pot. Bring to a boil, then reduce to a simmer. Cover and cook until potatoes are tender but not falling apart, about 15 minutes.
- Stir in the heavy cream and chopped kale. Let the kale wilt and soften for 5–7 minutes, uncovered. Taste and adjust with salt and pepper.
- Add the crispy bacon back into the pot (reserve a little for garnish if desired). Give it a gentle stir and serve hot with a drizzle of good olive oil and crusty bread on the side.
Notes
- Prep the Kale: Remove the tough center stems from the kale before slicing. An easy way is to fold the leaves together and slice off the stem with a sharp knife. Then roll the leaves and cut them into thin ribbons for tender, even bites.
- Slice Potatoes Evenly: Uniform slices help the potatoes cook at the same rate and gently break down into the broth, giving the soup a creamy, hearty texture.
- Simmer Slowly: Don’t rush the cooking. A gentle simmer gives the flavors time to come together and deepen—it's worth the wait.
- Add Cream at the End: Stir in the heavy cream at the very end over low heat. If the soup is too hot, the cream can separate, so keep the temperature gentle for a silky finish.
- Season Last: Wait until the end to add salt and pepper. This way, you can taste and adjust the flavor after all the ingredients have released their richness into the broth.
Nutrition
Calories: 304kcal | Carbohydrates: 12g | Protein: 8g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.05g | Cholesterol: 60mg | Sodium: 680mg | Potassium: 368mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1359IU | Vitamin C: 18mg | Calcium: 61mg | Iron: 1mg
