Winter is here, and it is showing its true colors. As I stated before, I can eat soup year-round. It doesn’t matter the temperatures; we love soup in our home. I wanted to share with you all this mouth-watering Zuppa Toscana, or Toscana soup, so you can try it soon!
My history with soup started growing up in Puerto Rico and simply enjoying the Latin-flavored soup. We moved to Pennsylvania, and that’s when my love for soup began. I admit that my cooking skills were limited, and I was simply too lazy to make anything at home.
It was when I became a stay at home mom that I realized that I could create some amazing, mouth-watering soup at home (Delicious Recipes To Cook This January features one of my favorites!) and would cost much less.
I have tried many styles of soup, and one I wanted to try but didn’t get a chance to make was Toscana soup, or Zuppa Toscana as I learned it was called. We called it sopa de Toscana in Spanish, and imagine the accent when you say it. 😉
Zuppa Toscana is an Italian soup made with Italian sausage, crushed red peppers, onions, garlic, and other amazing ingredients. What makes this soup the best is it has bacon! Come on now!
I will admit that this recipe is not as simple as my other recipes, but the work is so worth it. Another fun fact about me is that I discovered kale not too long ago, and was pretty happy I found out that this soup contains kale too! Just thought I’d shared that with you.
So below are the ingredients you are going to need for this recipe. You can also pin this recipe to your personal board, or share it through you social media using the share buttons below this post. Of course, you can also print this recipe below.
Zuppa Toscana | Soup Toscana
- 4 slices of Bacon, diced
- 1 pound Spicy Italian Sausage
- 2 Cloves of Garlic, whole
- 1 Onion, diced
- 1/4 Bunch of Kale
- 3 Potatoes, diced
- 1½ tsp Crushed Red Peppers
- 5 Anise Stars
- 1 cup Heavy Cream
- 5 cubes of Chicken Bouillon
- 11 cups of Water
- Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
- In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the garlic and onions are soft.
- Add chicken bouillon and water to the pot and heat until it starts to boil.
- Add the diced potatoes and cook until soft.
- Add the heavy cream and just cook until thoroughly heated.
- In another pot boil 1 cup of water and the Anise Stars. Steep into the main pot of soup.
- Stir in the sausage and the kale, let all heat through and serve.
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I hope you enjoy this recipe as much as we did. Don’t forget to enjoy this soup with some bread. YUM!