Out of Kale, one case
Kale substitutes for zuppa toscana
5 options, ranked, with the exact amount
Use Swiss chard
Same amount as the kale
For zuppa toscana, the best kale substitutes are Swiss chard (similar texture), escarole (mild flavor), collard greens (hearty), or spinach (quick cooking). Swiss chard is the closest match for authentic flavor and texture.
- Best for —
- zuppa toscana
One casethe full kale card
Every option, one card
Ranked| # | Substitute | Instead of kale |
|---|---|---|
| 1 | Swiss chardzuppa toscana | Same amount |
| 2 | Escarolezuppa toscana | Same amount |
| 3 | Collard greenszuppa toscana | Same amount |
| 4 | Spinachzuppa toscana | Same amount |
| 5 | Tuscan kale (lacinato)zuppa toscana | Same amount |
Swiss chard
Similar earthy flavor and cooking properties to kale, good for zuppa toscana
- Best for
- zuppa toscana, minestrone, Italian soups, hearty vegetable soups
- Cooking time
- 8-12 minutes
Cook stems first, then add leaves.
Escarole
Mild bitter green good for Italian soups like zuppa toscana
- Best for
- zuppa toscana, escarole and bean soup, minestrone, Italian wedding soup
- Cooking time
- 8-12 minutes
Less bitter than kale, great for Italian cuisine.
Collard greens
Robust green good for long-simmering soups like zuppa toscana
- Best for
- zuppa toscana, hearty vegetable soups, bean soups, southern-style soups
- Cooking time
- 20-30 minutes
Remove tough stems, needs longer cooking.
Spinach
Tender green that cooks quickly, add at the end
- Best for
- zuppa toscana, quick-cooking soups, vegetable soups, minestrone
- Cooking time
- 2-3 minutes
Add in the last 2-3 minutes of cooking.
Tuscan kale (lacinato)
The traditional choice for zuppa toscana, if available
- Best for
- zuppa toscana, Italian soups, minestrone, ribollita
- Cooking time
- 10-15 minutes
Remove tough stems, authentic choice.
The longer answer
About this case
When making zuppa toscana and you don't have kale, these leafy green substitutes will work well. Each substitute has its own cooking characteristics and flavor profile, so choose based on your desired taste and texture.
Tips for substituting kale
8 tips- For authentic zuppa toscana, use Tuscan kale (lacinato kale) if available
- Remove tough stems from all leafy greens before adding to soup
- Add greens 10-15 minutes before the soup is done
- Taste and adjust seasoning after adding leafy greens
- For creamy zuppa toscana, blend some of the greens for smooth texture
- Pair with Italian sausage, potatoes, and cream for authentic flavor
- Use fresh, tender leaves for best results
- Store leftover soup in refrigerator for up to 3 days
Questions
5 questionsWhat's the best kale substitute for zuppa toscana?
Swiss chard is the best substitute for kale in zuppa toscana. It has a similar earthy flavor and cooking properties that work well in this Italian soup.
Can I use spinach instead of kale in zuppa toscana?
Yes, spinach works in zuppa toscana, but add it in the last 2-3 minutes of cooking since it cooks much faster than kale.
What's the difference between regular kale and Tuscan kale?
Tuscan kale (lacinato kale) has flat, dark green leaves and is more tender and less bitter than curly kale. It's the traditional choice for zuppa toscana.
Can I use escarole instead of kale in zuppa toscana?
Yes, escarole is an excellent substitute for kale in zuppa toscana. It has a mild, slightly bitter flavor that works well in Italian soups.
How do I make zuppa toscana without kale?
Use Swiss chard or escarole as substitutes. Add them 10-15 minutes before the soup is done, and remove tough stems before cooking.