Name: Zuppa Toscana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian-American
Ingredients: 1 lb Italian sausage; 6 slices bacon, chopped; 4 cups yellow potatoes, cubed; 3 cups kale, chopped; 1 cup heavy cream; 5 cups chicken broth; 1 medium onion, chopped; 3 cloves garlic, minced; 1 teaspoon salt; 1/2 teaspoon black pepper

Creamy, hearty, and just the right amount of spicy, Zuppa Toscana is the kind of soup that turns a regular weeknight into something special. Packed with tender potatoes, savory Italian sausage, crispy bacon, and bright green kale, it’s a one-pot meal that delivers comfort in every spoonful. It’s inspired by the classic Olive Garden favorite but made even better right in your own kitchen.

The magic of Zuppa Toscana is in its balance. The creaminess doesn’t overpower the broth, the spice from the sausage warms without burning, and the vegetables shine in every bite. Whether you’re looking to cozy up on a cold night or want a satisfying dish to share with friends, this soup is a must-make.

What Kind of Sausage Should I Use?

For the best flavor, use spicy Italian sausage in bulk form (not in casings). The heat from the sausage adds depth and warmth to the creamy broth. If you prefer a milder version, sweet Italian sausage works too—you can always add a pinch of crushed red pepper to bring the heat back.

Ingredients for the Zuppa Toscana

Italian Sausage: Brings spice and rich, meaty flavor to the soup base.
Bacon: Adds a smoky, salty crunch that enhances the soup’s depth.
Yellow Potatoes: Tender and creamy when cooked, they give body and texture.
Kale: Offers vibrant color and earthy flavor, balancing out the richness.
Heavy Cream: Makes the broth silky and luscious.
Chicken Broth: The foundation of the soup, it ties everything together.
Onion & Garlic: Essential aromatics for savory undertones.
Salt & Black Pepper: Basic seasoning to amplify all the other ingredients.

How To Make the Zuppa Toscana

Step 1: Brown the Sausage

In a large Dutch oven or heavy-bottomed pot, heat a bit of oil over medium heat. Add the Italian sausage and cook until it’s nicely browned, breaking it up with a wooden spoon. Once browned, remove the sausage with a slotted spoon and set it aside, leaving the rendered fat in the pot.

Step 2: Crisp the Bacon

Add chopped bacon to the same pot and cook until crispy. Stir occasionally to prevent sticking. Once done, remove the bacon and place it on a paper towel-lined plate. Keep a couple tablespoons of the bacon fat in the pot for added flavor.

Step 3: Sauté the Aromatics

Add chopped onion and minced garlic into the pot with the reserved fat. Sauté until the onions turn translucent and the garlic is fragrant, about 3 to 5 minutes.

Step 4: Simmer the Potatoes

Pour in the chicken broth and bring to a gentle boil. Add cubed yellow potatoes and cook until fork-tender, about 10 to 15 minutes depending on size.

Step 5: Add the Cream and Kale

Lower the heat to medium-low. Stir in the cooked sausage and bacon, then pour in the heavy cream. Add chopped kale and let it wilt into the soup for about 3 to 4 minutes.

Step 6: Final Seasoning and Serve

Taste the soup and season with salt and black pepper to your liking. Serve hot, ideally with crusty bread for dipping or a sprinkle of grated Parmesan on top.

Serving and Storing Your Zuppa Toscana

Zuppa Toscana is best served hot, straight from the pot, with a side of crusty bread or warm garlic knots. The soup is hearty enough to stand alone but pairs beautifully with a fresh salad for a complete meal. If you’re entertaining, a sprinkle of Parmesan or a drizzle of chili oil can elevate each bowl.

For storing, let the soup cool to room temperature, then transfer it to airtight containers. It keeps well in the fridge for up to 4 days. If freezing, skip adding the cream until you reheat to maintain the texture. Reheat gently on the stovetop over medium-low heat, stirring occasionally.

Frequently Asked Questions

What can I use instead of kale?

If kale isn’t your thing, spinach or Swiss chard are great substitutes. Just add them right at the end to avoid overcooking.

Can I make it dairy-free?

Yes! Use full-fat coconut milk or a dairy-free cream alternative. The flavor will be slightly different but still delicious.

Can I use turkey sausage instead of pork?

Absolutely. Turkey sausage is a leaner option and still adds great flavor. Just be sure to season it well if it’s not pre-spiced.

How do I thicken the soup?

If you prefer a thicker soup, mash a few of the cooked potatoes against the side of the pot before adding the cream. This adds body without needing flour or cornstarch.

Is this soup spicy?

That depends on the sausage. Spicy Italian sausage adds heat, but you can adjust it by using sweet sausage or balancing with cream.

Can I make this in a slow cooker?

Yes. Brown the meat and sauté the aromatics first, then transfer everything except the cream and kale to the slow cooker. Cook on low for 6–7 hours. Stir in the cream and kale during the last 15 minutes.