Soup is always welcomed on cold days, and for a new experience, I invite you to try a flavorful and comforting recipe that will definitely warm and satisfy you – Zuppa Toscana. So delicious, hearty, full-bodied, and aromatic soup, only good to serve hot this winter.

Zuppa Toscana originates from Tuscany and is one of the famous and delicious soups that is simple to make and savory to enjoy. I have never been to this region of Italy, and hope one day to visit and taste the authentic Italian Zuppa Toscana taste. Made in one pot, this delicious soup recipe is extremely easy to make and amazing hearty.

Some years ago, I was a loyal visitor at our local Italian restaurant, as I simply was a fan and fond of this soup, until I decided to make it at home, by myself. And now I can say that my soup is even tastier than the restaurant one. Spiced to perfection, this soup is much more than a creamy potato and sausage soup. Each step of making Zuppa Toscana is designed to create flavor. It is creamy but not too thick. Soft and tender potatoes nicely melt in your mouth, while browned to perfection bacon, adds deep flavor and aroma.

There are three easy ways to cook Zuppa Toscana: on the stove, in an Instant Pot, and in a slow cooker. Whichever method you choose, you will get the same result – a healthy, flavorful, and tasty Zuppa Toscana. The only difference is the time you will spend making it.

I always love to make a big pot of soup and just reheat and enjoy it for a couple of days whether I want to warm up my belly. Zuppa Toscana is also perfect when you have to feed a big crowd, as it contains just a few easy-to-find ingredients. And I just love using my Instant Pot in these cases, as it takes no more than half of hour, and you are done with a delicious dinner.

I am sure that you will appreciate this soup recipe, especially during the holidays when we have to spend so much time in the kitchen. Let me how it turned out by leaving a comment below.

Keto Zuppa Toscana:

Zuppa Toscana, a versatile recipe packed with all the goodies, can be easily customized to any diet. The recipe I am sharing with you today can be easily considered Paleo, with a small exception – the cream – that can be easily switching out or replaced with coconut milk.

But, as I am a big fan of keto recipes, my favorite version is Keto Zuppa Toscana. Here is even more simple, substitute potato with a low carbohydrate vegetable. I love how cauliflower contours this dish, it definitely exceeded my expectations. A good alternative for potatoes is butter squash, carrots, or mushrooms.

Ingredients for Zuppa Toscana:

Zuppa Toscana recipe is the perfect candidate for meal planning. It takes a single pot to cook it, and it reheats very well, without losing its taste. Find below the short list of ingredients needed for this aromatic soup:

Italian sausage – one pound
Bacon – 6 slices
Onion – one large
Garlic – 3 cloves
Potatoes – 5
Water – 5 cans ( or broth if desired)
Heavy cream – 1 cup
Red pepper flakes – ½ tsp
Fresh spinach – 2 cups.

If you want to eat healthily, try our other soup recipes:

How do you make Zuppa Toscana?

Italian sausage, flavorful bacon, soft potatoes, creamy base – all together create an irresistible Zuppa Toscana. You will want to cook it over and over again.

Set your Instant Pot to high “Saute” mode. The soup flavor starts with a few slices of bacon cooked until crisp, then removed before draining. So, after heating, add the bacon. Once crispy, remove the bacon from the pot on a paper-towel-lined plate and set it aside.

Spoon out excess fat, leaving just about 1 ½ tbsp in the pot. Remove the sausage casings and send the meat to the pot. Cook, constantly stirring until the meat is browned and the fat melts. Italian sausage provides a wonderful flavor and adds a nice chewy bite to this soup. Once cooked through, remove the meat from the pot.

Add the onion and garlic and sauté, stirring until vegetables soften a little. It will take you about 3-4 minutes.

Set “Manual” mode and adjust the time for 10 minutes. Now add boiling water and potatoes. Mix a little and close the lid, making sure the valve points to the “Seal” position. When Instant Pot beeps, release the pressure by opening the valve. Carefully open the lid. Add the heavy cream, bacon, and meat – taste, and season with salt and pepper to taste. Heavy cream is the key to a rich, full-bodied broth. Anyway, if you want to lighten your soup a little, you can replace half of the heavy cream with half and half. Close the lid and adjust the time for 5 more minutes. Once done, carefully remove the lid. Turn off the Instant Pot and add the spinach. Stir to combine.

Serve warm with a slice of crispy bread! Dinner is ready in less than an hour. Dive in and enjoy!

How to freez Zuppa Toscana?

Like most of the soups, Zuppa Toscana is freezer friendly. But before you send it to the freezer, make sure you follow some tips. First, cool the soup completely. Then, remember that dairy soups tend to separate when frozen. So I recommend you adding heavy cream just before reheating the soup. Also, spinach or kale should be added just before reheating the soup. In this way, they will keep their nutrients and freshness.

You can store soup in an airtight container or ziplock bags for up to 3 months in the freezer. Before serving, better defrost the soup overnight in the fridge.

Tips:

Make Zuppa Toscana with any kind of minced meat you want. To make it less fat, substitute the sausages with minced turkey or chicken.
If you are pretending to make Zuppa Toscana with fewer carbohydrates, replace potatoes with cauliflower.
Many recipes require kale leaves, but you can substitute easily with baby spinach.
Moreover, you can make Zuppa Toscana with any type of vegetable milk, like almond, coconut, cashew, or rice.