I’m so excited to share my Zuppa Toscana recipe with you! This isn’t just soup — it’s a warm, hearty, and flavorful experience. Imagine tender potatoes, spicy Italian sausage, fresh kale, and smoky bacon all simmered in a creamy broth. It’s cozy, comforting, and guaranteed to make any night feel special.
Level: Easy
Total Time: 1 hour 10 minutes
Prep Time: 35 minutes
Cook Time: 35 minutes
Yield: 8 servings (hearty bowls)
Course: Soup
Cuisine: Italian
The first time I made Zuppa Toscana at home, I couldn’t believe how much better it tasted than the restaurant version. There’s something magical about the way the creamy broth, tender potatoes, and flavorful sausage all come together in one bowl.
This recipe is simple enough for beginners but packed with authentic Italian flavor. We’ll brown smoky bacon, cook crumbled Italian sausage, sauté fresh onion and garlic, then simmer everything with potatoes and kale until it’s rich and hearty. A splash of cream at the end makes it silky smooth.
Whether you’re hosting a cozy dinner, meal-prepping for the week, or just craving a bowl of comfort, this soup will quickly become a family favorite.
How to Make Zuppa Toscana
This dish brings restaurant-style flavor to your own kitchen. Here’s how it all comes together:
- Smoky bacon and Italian sausage for bold, savory flavor
- A full head of fresh garlic for authentic Italian taste
- Tender russet potatoes for heartiness
- Fresh kale stirred in at the end for color and nutrition
- Creamy broth that ties everything together
- Optional Parmesan cheese to top it off
It’s a one-pot wonder that’s big on flavor and small on cleanup — my favorite kind of recipe!
Ingredients
- 6 oz bacon, chopped
- 1 lb Italian sausage (hot for a kick, mild for less heat)
- 1 medium head garlic (about 10 large cloves), peeled and minced or pressed
- 1 medium onion, finely diced
- 6 cups chicken broth (48 oz)
- 4 cups water (32 oz)
- 5 medium russet potatoes, peeled and sliced into ¼-inch pieces
- 1 bunch kale, leaves stripped and chopped (about 6 cups)
- 1 cup heavy cream (or coconut cream for dairy-free)
- Salt and black pepper, to taste
- Freshly grated Parmesan cheese, for serving (optional)
Directions
- Cook the Bacon:
- In a large pot or Dutch oven (about 5.5 qt), cook the chopped bacon over medium-high heat until crispy (5–7 minutes).
- Remove the bacon to a paper-towel-lined plate and spoon out excess oil, leaving about 1 tablespoon in the pot.
- Brown the Sausage:
- Add Italian sausage to the same pot, breaking it up with a spatula.
- Cook for 5 minutes until it’s no longer pink. Remove to a paper towel-lined plate.
- Sauté the Veggies:
- Add the diced onion to the pot and cook for about 5 minutes until soft and golden.
- Add the minced garlic and sauté for 1 minute to bring out its aroma.
- Simmer the Soup:
- Pour in 6 cups chicken broth and 4 cups water.
- Add the sliced potatoes and bring to a boil. Reduce heat and cook for 13–14 minutes until the potatoes are tender when pierced with a fork.
- Add the Kale and Sausage:
- Stir in the chopped kale and cooked sausage.
- Bring everything back to a gentle boil for 2–3 minutes until the kale softens.
- Finish with Cream:
- Lower the heat and stir in 1 cup heavy cream.
- Season with salt and black pepper to taste.
- Remove from heat.
- Serve and Enjoy:
- Ladle into bowls, top with crispy bacon and freshly grated Parmesan cheese.
- Serve hot with crusty bread for dipping.
Process Details
- Building Flavor: Cooking the bacon and sausage first gives the soup a rich, smoky base.
- The Garlic Trick: Using a full head of garlic adds depth without overpowering the broth.
- Perfect Potatoes: Slicing them evenly helps them cook at the same time.
- Cream at the End: Adding the cream after the kale keeps the soup smooth and prevents curdling.
Tips for Success
- Adjust the Heat: Use mild sausage for less spice or hot sausage for a little kick.
- Make It Lighter: Swap the potatoes for cauliflower for a lower-carb or keto-friendly version.
- Dairy-Free Option: Use full-fat coconut milk instead of cream (just the thick white part).
- Meal Prep Friendly: This soup reheats beautifully for quick lunches during the week.
Serving Ideas
- Bread Pairing: Serve with crusty French bread or garlic bread to soak up the broth.
- Extra Toppings: Sprinkle on more Parmesan or red pepper flakes for added heat.
- Make It a Feast: Pair with a fresh green salad or a simple Italian appetizer.
Storage & Freezing
- Refrigerator: Let the soup cool to room temperature, then store in an airtight container for up to 3–4 days.
- Freezing: Because of the cream and potatoes, freezing isn’t recommended (the texture may change).
- Reheating: Warm gently on the stove over low heat, stirring occasionally, or reheat in the microwave.
Nutrition Info (Approximate per Serving)
- Calories: ~458
- Protein: 19g
- Carbohydrates: 29g
- Fat: 31g
- Fiber: 2g
- Sodium: 900mg
- Sugar: 2g
My Zuppa Toscana recipe is the perfect mix of creamy, hearty, and flavorful goodness — a bowl of comfort that rivals the restaurant version any day. Every spoonful is packed with tender potatoes, spicy sausage, fresh kale, and smoky bacon.
I hope you enjoy making (and eating!) this recipe as much as I do. Trust me, once you try it, it’ll quickly become one of your go-to soups.
