I discovered zuppa toscana on a rainy October evening when my husband came home raving about a soup he’d tried at lunch. He couldn’t stop talking about the creamy broth, spicy Italian sausage, and tender potatoes swimming together in perfect harmony.
Naturally, I had to recreate it at home. After testing this recipe at least a dozen times and tweaking the ingredients until my family begged me to stop experimenting, I finally nailed it.
What started as a simple copycat attempt turned into something even better. My version has more garlic, a richer broth, and that perfect balance of heat that warms you from the inside out without setting your mouth on fire.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Total Time | 45 minutes |
| Servings | 6 servings |
| Difficulty Level | Easy |
Why You’ll Love This Zuppa Toscana Recipe
This soup has become my go-to comfort food for busy weeknights. It comes together in under an hour, yet tastes like you’ve been simmering it all day long.
The combination of spicy Italian sausage, crispy bacon, and tender potatoes creates layers of flavor that keep you coming back for seconds. Plus, the kale adds a nutritious pop of color and texture.
I love that this recipe is forgiving and flexible. Forgot to buy kale? Spinach works beautifully. Want it spicier? Add more red pepper flakes. Need to stretch it further? Throw in extra potatoes.
Here’s what makes this soup absolutely irresistible:
- Rich and creamy without being heavy – The heavy cream adds luxury, but it’s balanced perfectly with the savory broth
- Packed with protein and vegetables – This isn’t just empty calories, it’s a complete meal in a bowl
- Reheats beautifully – Actually tastes even better the next day when the flavors have melded together
- Budget-friendly – Uses simple, affordable ingredients you probably already have on hand
- Crowd-pleaser – I’ve never met anyone who didn’t love this soup, from picky kids to skeptical in-laws
- Ready in 45 minutes – Perfect for those nights when you need something satisfying fast
This pairs wonderfully with my homemade biscuit recipe for soaking up every last drop of that creamy broth.
Ingredients
This soup relies on quality ingredients that build incredible depth of flavor. Don’t skimp on the sausage or bacon, as they’re the foundation of the entire dish.
- 1 lb (450g) Italian sausage (hot or mild, casings removed)
- 6 strips thick-cut bacon, chopped
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 6 cups (1.4L) chicken broth (low sodium preferred)
- 4 medium Yukon Gold potatoes (about 1.5 lbs/680g), sliced into 1/4-inch rounds
- 1 cup (240ml) heavy cream
- 3 cups (200g) fresh kale, stems removed and roughly chopped
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (adjust based on your broth)
- Parmesan cheese, freshly grated for serving
Kitchen Equipment Needed
Having the right tools makes this recipe come together smoothly. I learned the hard way that a flimsy pot won’t distribute heat evenly, leading to burnt sausage on the bottom while the potatoes stay raw.
- Large Dutch oven or heavy-bottomed pot (at least 6-quart capacity)
- Sharp chef’s knife for chopping
- Cutting board
- Wooden spoon or heat-resistant spatula
- Ladle for serving
- Measuring cups and spoons
- Slotted spoon for removing bacon
- Paper towels for draining bacon
Recommended Products for This Recipe
After making this soup countless times, I’ve discovered a few products that genuinely make the process easier and the results better.
1. Le Creuset Enameled Cast Iron Dutch Oven
This pot changed my soup game completely. It distributes heat so evenly that nothing burns, and the heavy lid locks in moisture for the most tender potatoes. The enameled interior means no metallic taste in your creamy broth, and cleanup is surprisingly easy even after cooking bacon and sausage. I’ve had mine for eight years and it still looks nearly new.
2. Premium Italian Sausage
The quality of your sausage makes or breaks this soup. I always look for artisan-style Italian sausage with visible fennel seeds and a good fat content. Cheap sausage tends to be gritty and lacks that authentic Italian flavor you’re craving. Some specialty brands even come with the perfect spice blend already mixed in.
3. Microplane Grater for Parmesan
Freshly grated Parmesan is non-negotiable for finishing this soup. Pre-grated cheese from a container doesn’t melt properly and tastes dusty. A quality microplane grates the cheese into fluffy clouds that melt instantly into the hot soup, adding incredible umami depth.
4. Organic Chicken Bone Broth
Since the broth is such a major component of this soup, upgrading to a rich bone broth elevates everything. It adds body, collagen, and a depth that regular broth just can’t match. I especially love Pacific Foods or Kettle & Fire brands for their clean ingredient lists and robust flavor.
For another hearty soup option, check out my pasta fagioli recipe.
Step-by-Step Instructions: How to Make Zuppa Toscana
Follow these detailed steps for foolproof results. I’ve included all the little tricks I’ve learned to ensure your soup turns out perfectly every single time.
1. Cook the Bacon
- Place the chopped bacon in your cold Dutch oven or large pot
- Turn the heat to medium and cook, stirring occasionally, for 8-10 minutes until crispy
- The bacon should be deeply golden and most of the fat should be rendered out
- Use a slotted spoon to transfer the bacon to a paper towel-lined plate
- Leave about 2 tablespoons of bacon fat in the pot and drain off the excess (save it for another use if you’d like)
2. Brown the Italian Sausage
- Add the Italian sausage to the pot with the bacon fat
- Break it up into bite-sized chunks using your wooden spoon or spatula
- Cook over medium-high heat for 7-8 minutes, stirring occasionally
- The sausage should be nicely browned and cooked through with crispy edges
- Don’t worry if some bits stick to the bottom of the pot, that’s flavor building up
- Transfer the cooked sausage to a plate and set aside
3. Sauté the Aromatics
- Reduce heat to medium and add the diced onion to the pot
- Sauté for 4-5 minutes until the onion becomes translucent and softened
- Scrape up any brown bits from the bottom of the pot as you stir
- Add the minced garlic and cook for 1 minute until fragrant
- Be careful not to burn the garlic, as it can turn bitter quickly
4. Add the Broth and Potatoes
- Pour in the chicken broth and stir to combine
- Add the sliced potatoes, making sure they’re submerged in the liquid
- Sprinkle in the red pepper flakes, oregano, black pepper, and salt
- Return the cooked sausage to the pot
- Increase heat to high and bring the soup to a boil
- Once boiling, reduce heat to medium-low and maintain a gentle simmer
- Cook uncovered for 15-20 minutes until the potatoes are fork-tender
5. Add the Cream and Kale
- Reduce heat to low and stir in the heavy cream
- Add the chopped kale to the pot
- Stir everything together gently to combine
- Cook for 3-5 minutes until the kale wilts and becomes tender
- The soup should be steaming but not boiling at this point
- Taste and adjust seasonings as needed
6. Finish and Serve
- Stir in most of the crispy bacon, reserving some for garnish
- Ladle the soup into bowls
- Top each serving with reserved bacon bits and freshly grated Parmesan cheese
- Add an extra pinch of red pepper flakes if you like extra heat
- Serve immediately while piping hot
You might also enjoy my chicken gnocchi soup recipe for another Italian-inspired favorite.
Tips for The Best Zuppa Toscana
These tips come from my many batches of this soup, including some spectacular failures that taught me valuable lessons.
- Choose the right potatoes – Yukon Golds hold their shape beautifully without getting mushy or falling apart, red potatoes work too, but avoid russets as they tend to disintegrate
- Don’t overcook the kale – Add it at the very end and just wilt it for 3-5 minutes, overcooked kale becomes slimy and loses its vibrant color
- Use full-fat dairy – I tried making this with half-and-half once and it curdled, heavy cream is stable and creates that signature luxurious texture
- Slice potatoes evenly – Use a mandoline or take your time with a sharp knife, uneven slices mean some pieces will be mushy while others are crunchy
- Build layers of flavor – Don’t skip browning the meat properly, those caramelized bits add incredible depth to the finished soup
- Control the heat level – Start with 1/4 teaspoon red pepper flakes if you’re sensitive to spice, you can always add more at the table
- Let it rest before serving – If time allows, let the soup sit for 10 minutes off heat, the flavors meld together beautifully during this time
- Save pasta water if substituting – Some people add a splash of starchy pasta water to thicken the soup naturally without extra cream
- Room temperature cream – Take your heavy cream out of the fridge 20 minutes before adding it, cold cream can break the soup’s texture
Another favorite: Italian wedding soup recipe.
Serving Suggestions
This hearty soup is a meal on its own, but pairing it with the right sides elevates the entire experience.
Crusty bread is essential for soaking up every drop of that creamy broth. I’m partial to a warm sourdough focaccia with olive oil for dipping. The contrast between the crispy crust and soft interior is perfect against the soup’s richness.
For a lighter accompaniment, serve with a simple arugula salad dressed with lemon vinaigrette. The peppery greens and bright citrus cut through the cream beautifully. Garlic bread is another classic choice, especially when you make it with real butter and fresh parmesan cheese.
If you’re feeding a crowd, set out a toppings bar with extra bacon, shredded cheese, sour cream, and chopped green onions. People love customizing their bowls.
Here are my favorite serving combinations:
- Crusty artisan bread with butter and sea salt
- Simple garden salad with balsamic vinaigrette
- Garlic knots or cheesy breadsticks for dunking
- Roasted vegetables on the side for extra nutrition
- Antipasto platter with olives, salami, and marinated vegetables
- Caesar salad with homemade croutons and anchovy dressing
Variations of Zuppa Toscana
I love experimenting with this recipe, and it’s incredibly adaptable to different tastes and dietary needs.
- Spicy version – Use hot Italian sausage and double the red pepper flakes, add diced jalapeños or a splash of hot sauce for extra kick
- Lighter version – Swap heavy cream for half-and-half mixed with a cornstarch slurry, use turkey sausage instead of pork to reduce fat content
- Vegetarian zuppa toscana – Replace sausage with crumbled plant-based sausage or white beans, use vegetable broth and add extra mushrooms for umami
- Dairy-free option – Substitute canned full-fat coconut milk for heavy cream, it adds richness without the dairy and has a subtle sweetness
- Extra veggie-packed – Add diced carrots, celery, or zucchini with the potatoes, toss in cannellini beans for extra protein and fiber
- Smoky version – Use smoked sausage instead of Italian, add a teaspoon of smoked paprika for depth
- Tuscan white bean soup – Add a can of drained cannellini beans along with the kale, reduces the amount of potatoes if you want to lower carbs
- Chicken zuppa toscana – Replace sausage with boneless chicken thighs cut into chunks, season generously with Italian herbs
- Seafood twist – Substitute crumbled bacon and sausage with chunks of white fish and shrimp added in the last 5 minutes
For more comforting soup recipes, try my lasagna soup recipe.
Storage and Reheating
This soup stores remarkably well and often tastes even better as leftovers when the flavors have time to develop overnight.
- Refrigerator storage – Let the soup cool completely before transferring to airtight containers, store for up to 4 days in the fridge, the cream may separate slightly but will come back together when reheated
- Freezer storage – I don’t recommend freezing this soup with the cream and kale already added, freeze the base (sausage, bacon, potatoes, and broth) for up to 3 months, add fresh cream and kale when reheating
- Reheating on the stovetop – Transfer soup to a pot and heat over medium-low heat, stirring occasionally until heated through (about 8-10 minutes), avoid boiling as this can break the cream
- Microwave reheating – Place individual portions in microwave-safe bowls, heat on 70% power in 2-minute intervals, stirring between each interval, add a splash of broth if the soup has thickened too much
- Reviving leftovers – If the potatoes have absorbed too much liquid overnight, add extra broth or cream when reheating, toss in fresh kale for bright color and texture
- Make-ahead tips – Cook the soup base (everything except cream and kale) up to 2 days ahead, store in the fridge and add cream and kale just before serving
Nutritional Facts
Per serving (based on 6 servings):
- Calories: 520
- Total Fat: 38g
- Saturated Fat: 16g
- Cholesterol: 95mg
- Sodium: 1,240mg
- Total Carbohydrates: 25g
- Dietary Fiber: 3g
- Sugars: 3g
- Protein: 22g
- Vitamin A: 45% DV
- Vitamin C: 35% DV
- Calcium: 15% DV
- Iron: 20% DV
Note: Nutritional values are approximate and will vary based on specific ingredients used and portion sizes.
If you’re looking for more healthy dinner options, check out my collection of easy healthy dinner recipes for family.
Health Benefits of Key Ingredients
While this is definitely a rich comfort food, it actually contains several nutritious ingredients that provide real health benefits.
Kale is one of the most nutrient-dense foods on the planet, packed with vitamins K, A, and C. It’s loaded with antioxidants that help protect against oxidative stress and contains compounds that may help lower cholesterol.
Italian sausage provides high-quality protein essential for muscle maintenance and repair. When you choose quality sausage, you also get important minerals like iron, zinc, and B vitamins that support energy production.
Potatoes are often unfairly maligned, but they’re actually nutritious when eaten with the skin. They provide potassium, vitamin C, and resistant starch that feeds healthy gut bacteria. Yukon Golds also contain antioxidants called carotenoids.
Garlic has been used medicinally for thousands of years and contains compounds that may boost immune function and reduce blood pressure. The allicin in garlic has powerful antibacterial and antiviral properties.
Chicken broth made from bones provides collagen, gelatin, and amino acids that support gut health and joint function. It’s also hydrating and can help with inflammation.
Here’s what makes these ingredients beneficial:
- Anti-inflammatory properties from garlic and kale help reduce chronic inflammation
- Immune system support from vitamins and minerals keeps you healthy year-round
- Bone health benefits from calcium and vitamin K work together for strong bones
- Heart health support from potassium helps regulate blood pressure naturally
You might also enjoy: beef barley soup recipe.
FAQs About Zuppa Toscana
1. Can I make zuppa toscana without bacon?
Yes, you can absolutely skip the bacon if needed. Instead, start by heating 2 tablespoons of olive oil in your pot before browning the sausage. You’ll lose some smoky depth, but the Italian sausage still provides plenty of flavor on its own.
2. What can I substitute for kale in zuppa toscana?
Fresh spinach is the most popular substitute and wilts even faster than kale. Swiss chard works beautifully and adds a slightly earthy flavor, while collard greens offer a similar texture to kale but need a few extra minutes to cook. Add any substitute at the same point in the recipe.
3. Why did my zuppa toscana curdle?
Curdling happens when the cream gets too hot too quickly. Always add cream when the soup is at a gentle simmer, not a rolling boil, and reduce heat to low immediately after adding it. Using heavy cream rather than half-and-half or milk also prevents curdling since it has a higher fat content.
4. How do I make zuppa toscana thicker?
The easiest way is to mash some of the potatoes against the side of the pot with your spoon, which releases starch and naturally thickens the broth. Alternatively, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir it into the simmering soup before adding the cream.
5. Can I use a slow cooker to make zuppa toscana?
Absolutely, and it’s perfect for busy days. Brown the bacon and sausage in a skillet first, then transfer to your slow cooker with onion, garlic, broth, potatoes, and seasonings. Cook on low for 6-7 hours or high for 3-4 hours, then stir in cream and kale during the last 15 minutes.
Read Also: Slow Cooker Chili Recipe
Final Thoughts
This zuppa toscana has earned its place as one of my most-loved recipes, requested by my family at least twice a month. The way the creamy broth coats every spoonful of tender potato and savory sausage creates pure comfort in a bowl.
What I love most is how this soup brings people together around the table. The rich aroma fills the entire house while it simmers, drawing everyone to the kitchen with questions about when dinner will be ready.
I hope this recipe becomes a staple in your home too. Make it your own by adjusting the spice level or adding your favorite vegetables. The beauty of this soup is that it’s incredibly forgiving and always turns out delicious.
I’d love to hear how your zuppa toscana turns out! Drop a comment below and let me know if you made any fun variations or what you served alongside it.
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