Name: Zuppa Toscana Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian-American
Ingredients: 1 lb Italian sausage (mild or spicy); 4 slices thick-cut bacon, chopped; 1 medium yellow onion, diced; 3 cloves garlic, minced; 4 cups russet potatoes, sliced thinly; 6 cups chicken broth; 1 ½ cups heavy cream; 2 cups kale, chopped; Salt and pepper, to taste; Crushed red pepper flakes (optional, to taste); Grated Parmesan cheese (for garnish, optional)

Why I Love This Recipe

I love this Zuppa Toscana recipe because it’s the perfect one-pot meal that feels both rustic and satisfying. The creamy broth is enriched with the flavor of sausage and bacon, while the kale and potatoes give it a wholesome, filling bite. It’s easy to customize and makes fantastic leftovers. Plus, it comes together in under an hour, making it ideal for weeknight dinners or chilly weekend lunches.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Italian sausage (mild or spicy)
Bacon, chopped
Russet potatoes, sliced thin or diced
Yellow onion, chopped
Garlic, minced
Chicken broth
Heavy cream
Fresh kale, chopped
Salt and pepper to taste
Crushed red pepper flakes (optional, for extra heat)

Directions

I start by browning the bacon in a large pot or Dutch oven until crispy. I remove it and set it aside for later.
In the same pot, I cook the Italian sausage until browned and cooked through, breaking it up as it cooks.
I add the chopped onions and minced garlic and sauté until soft and fragrant.
Then I add the sliced potatoes and pour in the chicken broth. I let it simmer until the potatoes are tender, usually about 15-20 minutes.
I stir in the heavy cream and chopped kale and let it cook for another 5-10 minutes until the kale is wilted and the soup is heated through.
I season with salt, pepper, and red pepper flakes to taste.
Just before serving, I sprinkle the crispy bacon back into the soup for added crunch and flavor.

Servings and timing

This Zuppa Toscana recipe makes about 6 generous servings. From start to finish, it takes approximately 40-45 minutes to prepare and cook, making it a quick and hearty option for dinner.

Variations

I sometimes swap the kale for spinach if I want a milder green.
For a lighter version, I use turkey sausage and half-and-half instead of heavy cream.
If I want to make it vegetarian, I skip the sausage and bacon and add white beans for protein and texture.
To make it spicy, I use hot Italian sausage and add extra red pepper flakes.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I warm it gently on the stovetop or in the microwave, stirring occasionally. If the soup thickens too much after storing, I add a splash of chicken broth or water to loosen it up before serving. I don’t recommend freezing this soup, as the cream may separate.

FAQs

How can I make Zuppa Toscana healthier?

I like using turkey sausage and light cream or milk instead of heavy cream to cut down on fat. I also reduce the bacon or omit it altogether for a lighter version.

Can I make Zuppa Toscana in a slow cooker?

Yes, I brown the sausage and bacon first, then add all ingredients (except cream and kale) to the slow cooker. I cook on low for 5-6 hours, stir in cream and kale during the last 30 minutes, and let it finish cooking.

What’s the best type of potato to use?

I prefer russet potatoes for their soft texture, but Yukon Golds hold their shape better if I want firmer bites.

Can I freeze Zuppa Toscana?

I usually avoid freezing it because of the cream content, which can cause separation. If I plan to freeze it, I make the soup without the cream and add it when reheating.

How do I make it dairy-free?

I substitute the heavy cream with full-fat coconut milk or a dairy-free creamer and adjust the seasoning to taste. It still turns out rich and flavorful.

Conclusion

Zuppa Toscana is a soul-warming, savory soup that brings bold flavor and creamy texture in every spoonful. It’s a reliable comfort meal that’s both easy to make and a crowd-pleaser. Whether I’m cooking for family or meal-prepping for the week, this soup always delivers that cozy, homemade feel.