Zuppa Toscana

Zuppa Toscana

Your instincts are absolutely correct, this one literally translates to "Tuscan soup." On this side of the ocean, Zuppa Toscana has become synonymous with the best qualities of Italian comfort food. Zuppa Toscana combines so many of our favorite flavors in one place -- a little spiciness, courtesy of hot Italian-style sausage, coupled to the robust familiarity of russet potatoes and lush notes of heavy cream. This soup just begs to be dipped in, so we highly recommend grabbing a good baguette!
Tuscany Zuppa Toscano DITALIA speciality fine Italian imports
  • 2 tsp olive oil
  • 1 lb Lovera's Hot Italian-Style Sausage (casings removed)
  • 4 oz Volpi Pancetta (about 4 slices), diced into small pieces*
  • 1 cup chopped yellow onion (about 1 small onion)
  • 3 (14.5 oz) cans low-sodium chicken broth
  • 2 cups water
  • 1 1/2 lbs Russet potatoes , scrubbed and rinsed then sliced into halves, halves diced into 1/6-inch slices
  • 1 1/2 tsp granulated sugar
  • 1/2 tsp fennel seeds , slightly crushed
  • Fior di Sale "Salt Flowers"  and freshly ground black pepper
  • 2 cups half and half
  • 1 1/2 cups packed chopped kale
  • Shaved  Locatelli Pecorino Romano cheese for serving


  1. Heat olive oil in a large non-stick saucepan over medium-high heat.
  2. Crumble sausage into 1-inch pieces and add to saucepan.
  3. Cook sausage, stirring occasionally until cooked through.
  4. Drain sausage onto a plate or baking dish lined with paper towels, set sausage aside.
  5. Add diced bacon to saucepan, return to heat and sauté 3 minutes, stirring occasionally.
  6. Add diced onions to bacon in saucepan and sauté mixture until bacon is cooked through and onions are translucent, about 3 - 5 minutes longer.
  7. Add chicken broth, water, sliced potatoes, sugar, fennel seeds, salt and pepper.
  8. Bring soup just to a boil then reduce heat to medium-low and stir in cooked sausage.
  9. Cover saucepan and simmer, stirring occasionally, until potatoes are nearly tender, about 10 - 15 minutes.
  10. Add in kale then simmer until potatoes are soft and kale is tender, about 5 - 10 minutes longer. Stir in half and half and warm through.
  11. Use a spoon or ladle to remove excess fat from top of soup if desired. Serve warm topped with Romano cheese.

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