Zuppa Toscana


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Judging by my name (Molly Adams) the last thing that probably comes to mind is Italian Heritage, but what many people don’t know is that my married name is Molly Mautone and my husband comes from a large Italian family that knows a thing or two about good food! 

Marrying into a large Italian family has greatly influenced my cooking style. If I'm hosting and there is no charcuterie board or pasta, consider the event a failure. When Lasagna was first served at Thanksgiving I was skeptical, but after over 13 years of new traditions, I have finally embraced it. In terms of my everyday cooking style, we lean on things like pancetta, prosciutto, and sopressata to add flavor to a variety of dishes. It's easy, budget-friendly (a little goes a long way and keeps well in the fridge, so important right now!) and the whole family loves it. I am ashamed to admit that my three-year-old eats crispy pancetta on a weekly basis, and can oftentimes be found snacking on hunks of Parmesan cheese (he knows 'the good stuff' so no fooling him!) and pepperoni. We try to balance things out with lots of fresh veggies but are not afraid to add olives, parmesan cheese, and Calabrian chiles to almost everything.
Because of this, working with a brand like Fiorucci has been a dream! Fiorucci has been making high-quality and authentic Italian charcuterie for the last 170 years, and their experience and knowledge of the industry is evident when working with their products. I stock packs of their products so it’s always on hand whenever the meal I’m making needs a hit of flavor, and this Zuppa Toscana is no exception. Instead of the traditional sausage, I used Fiorucci 100% Natural Uncured Pepperoni and Fiorucci 100% Natural Uncured Sopressata to build a base of flavor before mixing in the standard cast of characters like onion, garlic, chicken stock, potatoes, kale, and a splash of heavy cream.  This creamy and comforting soup comes together with minimal prep time and is ready in less than an hour. It’s perfect for those chilly fall nights and snowy winter days ahead! 
This October, we're celebrating Italian Heritage Month, and what better way to do so than with Fiorucci, who have been producing high-quality and authentic Italian products for generations. Fiorucci uses both old-world techniques and modern ways to deliver the tastes of Italy no matter where you are.


Recipe and Headnote Molly Adams

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  • Recipe Card
Prep time 15mins
Cook time 40mins
Serves or Makes: 6

Recipe Card


  • 3 ounces Fiorucci 100% Natural Uncured Pepperoni, diced
  • 3 ounces Fiorucci 100% Natural Uncured Sopressata, diced
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 teaspoon red pepper flakes
  • 1 teaspoon fresh rosemary, minced
  • Kosher salt, as needed
  • Black pepper, freshly ground, as needed
  • 4 cloves garlic, minced
  • 4 stalks celery, diced
  • 1/4 cup all purpose flour, or GF flour of choice
  • 1/2 cup dry white wine
  • 6 cups chicken stock
  • 3 russet potatoes, diced (about 2 pounds)
  • 1 bunch Lacinato kale, stems removed and discarded, leaves chopped
  • 1/2 cup heavy cream
  • Fresh parsley, chopped, for garnish
  • Parmesan cheese, freshly grated, for garnish


  • Step 1

    In a large dutch oven, add the diced Fiorucci 100% Natural Uncured Pepperoni and Fiorucci 100% Natural Uncured Sopressata to a cold pan and set to medium heat. Let render for about 5-7 minutes, or until the meat is crisp and there is some fat in the bottom of the pan. Remove meat from the pan with a slotted spoon, and set aside.

  • Step 2

    To the same pan, add olive oil and onion and cook for 5 minutes, or until softened. Add red pepper flakes, rosemary, salt and pepper and stir until fragrant. Add garlic and celery and cook for 2 minutes.

  • Step 3

    Once you smell the garlic, sprinkle flour into the plan and cook for about 2 minutes, stir frequently. Add white wine to deglaze the pan and cook for 1 minute.

  • Step 4

    Add chicken stock and bring to a boil. Once boiling, reduce heat to a simmer and add potatoes. Cook until potatoes are tender, about 15 minutes.

  • Step 5

    Once the potatoes are tender, add chopped kale and reserved meat and cook for about 5 more minutes, or until kale is bright green. Remove from heat and stir in heavy cream. Season to taste with salt and pepper.

  • Step 6

    Garnish with fresh parsley and parmesan cheese and serve.