Go Back

Balsamic Zuppa Toscana

This hearty Italian-inspired soup combines smoky bacon and tender potatoes in a creamy broth, finished with kale and a splash of aged balsamic vinegar. The dish features layers of texture—from crispy pancetta to velvety potatoes—and a rich tang from the balsamic, creating a comforting yet sophisticated bowl.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 slices bacon diced
  • 2 cloves garlic minced
  • 1 teaspoon fresh rosemary chopped
  • 3 medium potatoes peeled and diced
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 2 stalks kale roughly chopped
  • 1 tablespoon aged balsamic vinegar
  • salt and pepper to taste

Equipment

  • Large pot or Dutch oven
  • Wooden spoon or spatula

Method
 

  1. Cook diced bacon in a large pot over medium heat until crispy and browned, about 5-7 minutes. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
  2. Add minced garlic and chopped rosemary to the pot with the bacon fat, sautéing until fragrant and slightly golden, about 1 minute. The kitchen will fill with a warm, aromatic scent.
  3. Stir in the diced potatoes, coating them with the fragrant oil, and cook for 5 minutes until they begin to soften slightly. They should turn a bit translucent on the edges.
  4. Pour in the broth and bring the mixture to a gentle simmer over medium heat. Cook uncovered for about 15 minutes, or until the potatoes are tender and easily pierced with a fork.
  5. Stir in the heavy cream, mixing until the broth becomes rich and slightly thickened. Adjust heat to low to keep warm.
  6. Add the chopped kale to the pot, allowing it to wilt into the broth, which takes about 2-3 minutes; the greens will turn vibrant and tender.
  7. Drizzle the aged balsamic vinegar into the soup and stir well, tasting and seasoning with salt and pepper as needed. The vinegar will add a bright, tangy depth.
  8. Return the crispy bacon to the pot, sprinkling it over the top for added texture and smoky flavor. Give everything a final gentle stir to combine.
  9. Serve the soup hot, garnished with extra kale or bacon if desired, and enjoy the rich, layered flavors with a crusty piece of bread.

Notes

For a vegetarian version, substitute the bacon with smoked tempeh or mushrooms and use vegetable broth. Adjust the seasoning accordingly.