Zuppa Toscana Soup Recipe is the ultimate cozy soup when you are craving something rich, satisfying, and easy enough for a weeknight. It is loaded with crumbled Italian sausage, tender potatoes, crispy bacon, and silky kale, all simmered in a garlicky, creamy broth that tastes like it came straight from your favorite Italian‑style restaurant.
This homemade version keeps all the flavor you love but simplifies the process into one pot and approachable steps. There is no need for special equipment or hard‑to‑find ingredients, and you control everything: the spice level, how creamy the broth is, and how hearty you want each bowl. Pair it with crusty bread or garlic toast, and you have a complete, crowd‑pleasing dinner that feels like a treat but is totally doable on a busy night.
Why you’ll love this recipe
- One‑pot and weeknight‑friendly: Everything cooks in the same pot, from the bacon and sausage to the potatoes and kale, which means fewer dishes and a streamlined process.
- Big restaurant flavor with simple ingredients: Everyday staples like sausage, bacon, potatoes, and kale turn into a rich, layered soup thanks to a few smart cooking steps.
- Creamy, cozy, and customizable: You decide how rich it is by using heavy cream, half‑and‑half, or a lighter option, and you can easily adjust the heat with mild or hot sausage.
- Family‑friendly and filling: It is hearty enough to serve as a full dinner on its own, and the flavors tend to be a hit with both adults and kids.
What is Zuppa Toscana?
Zuppa Toscana literally translates to “Tuscan soup,” but what most people know today is the American‑Italian version made popular by chain restaurants. It is a rustic, countryside‑style soup built around just a few key ingredients: Italian sausage, potatoes, leafy greens, and a creamy broth. The flavor profile is salty and savory from the sausage and bacon, gently spicy from red pepper flakes, and brightened with the freshness of kale.
This recipe leans into that beloved restaurant flavor while streamlining the method for home cooks. Everything builds in layers in one pot: bacon renders and crisps, sausage browns in the drippings, aromatics soften in all that flavor, and then potatoes and broth turn it into a cozy, scoopable soup. A splash of cream at the end ties everything together and gives the broth that signature velvety finish.
Key ingredients
Focus each ingredient explanation on function and substitution, just like your other posts:
- Bacon:
A few slices of bacon add smoky depth and saltiness and leave behind flavorful fat for cooking the sausage and onions. Regular‑cut bacon works best so it crisps quickly and renders enough fat. - Italian sausage:
This is the base of the soup’s flavor. Use mild Italian sausage for a classic, family‑friendly bowl, or hot Italian sausage for a little extra kick. Remove the casings and crumble the sausage so you get pieces in every bite. - Onion and garlic:
These aromatics build the backbone of the broth. Cooking them in the bacon and sausage drippings adds sweetness, complexity, and that unmistakable “something simmering on the stove” smell. - Potatoes:
Yellow or russet potatoes both work well. Thin slices or small half‑moons cook quickly and become tender and creamy, naturally thickening the soup slightly without needing flour. - Kale:
Tuscan (lacinato) kale or curly kale adds color, texture, and a fresh, slightly earthy flavor that balances the richness of the sausage and cream. Remove tough stems and chop the leaves into bite‑size pieces for the best texture. - Chicken broth:
This is the main liquid for the soup. Low‑sodium broth gives you better control over the final seasoning, especially since bacon and sausage are already salty. - Cream or half‑and‑half:
A splash of heavy cream or half‑and‑half stirred in at the end makes the broth silky and luxurious. Heavy cream gives a richer result, while half‑and‑half keeps it a bit lighter but still cozy. - Seasonings:
Red pepper flakes add gentle heat, while Italian seasoning (or a mix of dried oregano and basil) gives classic Italian‑style flavor. Finish with salt and black pepper to taste after everything has simmered.
How to make Zuppa Toscana (step by step)
Use this section to guide readers visually through the process, mirroring your other soup posts.
1. Cook the bacon
Start by adding the chopped bacon to a large soup pot or Dutch oven over medium heat. Cook, stirring occasionally, until the pieces are golden and crispy and plenty of fat has rendered. Use a slotted spoon to transfer the bacon to a paper‑towel‑lined plate, leaving about 2 tablespoons of the drippings in the pot. This flavorful fat will be the base for the rest of the soup.
2. Brown the sausage
Add the Italian sausage to the same pot. Cook over medium to medium‑high heat, breaking it up with a wooden spoon, until it is browned and cooked through. You want some golden bits on the bottom of the pot, as those will add flavor when you deglaze with broth. If there is a lot of excess fat, spoon some off, but leave enough to sauté the onion.
3. Sauté the aromatics
Add the diced onion to the pot with the sausage and cook for 3–4 minutes, stirring often, until softened and translucent. Sprinkle in the red pepper flakes (if using) and stir. Add the minced garlic and cook for about 30 seconds, just until fragrant. Avoid browning the garlic to keep it from turning bitter.
4. Add broth and potatoes
Pour the chicken broth into the pot, scraping the bottom with your spoon to lift up all the browned bits. Add the sliced potatoes and Italian seasoning. Season lightly with salt and black pepper, keeping in mind that more saltiness will come from the bacon and sausage. Bring the soup up to a gentle boil, then reduce the heat to medium‑low and let it simmer for about 10–15 minutes, or until the potatoes are tender when pierced with a fork.
5. Stir in cream and kale
Once the potatoes are tender, lower the heat so the soup is just below a simmer. Stir in the heavy cream or half‑and‑half. Add the chopped kale and cook for 3–5 minutes, stirring occasionally, until the leaves are wilted and tender but still bright green. Keeping the heat gentle at this stage helps prevent the dairy from curdling and keeps the broth silky.
6. Finish and serve
Stir the crispy bacon back into the pot, reserving a small handful for topping if you like. Taste the soup and adjust the seasoning with more salt, black pepper, or red pepper flakes to suit your preference. Ladle the Zuppa Toscana into bowls and finish each serving with extra bacon, a sprinkle of grated Parmesan, and a crack of black pepper. Serve hot with crusty bread, garlic toast, or a simple green salad.
Tips for the best Zuppa Toscana
- Control the richness: Start with a smaller amount of cream and add more gradually until the broth is as creamy as you like. Readers who prefer a lighter soup can stick with half‑and‑half or even a mix of cream and milk.
- Cut potatoes evenly: Aim for thin, similar‑sized slices or half‑moons so they cook at the same rate and help thicken the soup slightly without breaking apart too much.
- Add greens at the end: Kale only needs a few minutes to become tender; adding it right before serving keeps the color vibrant and the texture pleasant.
- Adjust the heat: Use mild sausage and reduce red pepper flakes for a gentle soup, or choose hot sausage and bump up the flakes for a spicier bowl.
Variations and substitutions
Encourage readers to customize the recipe based on their diet and pantry, just as you do in your other posts.
- Lighter version:
Swap in turkey sausage for pork sausage and use half‑and‑half or evaporated milk instead of heavy cream. You can also reduce the bacon or skip it and add a drizzle of olive oil as needed for sautéing. - Spinach instead of kale:
Baby spinach is a great option if your audience prefers milder greens. Add it right at the end and cook just until wilted, since it softens faster than kale. - Extra veggie boost:
Stir in additional vegetables such as diced carrots, celery, or zucchini when you add the potatoes. This makes the soup more vegetable‑forward without losing the classic Zuppa Toscana feel. - Ultra‑creamy restaurant style:
For an extra‑indulgent version, add a small handful of freshly grated Parmesan directly to the pot and let it melt into the broth. Top each bowl with more Parmesan for a richer, “date night at home” vibe. - Gluten‑free friendly:
The base recipe is naturally gluten‑free as long as your sausage and broth are certified gluten‑free, which is worth noting for readers with dietary needs.
Storage, freezing, and reheating
- Refrigerator:
Let the soup cool completely, then transfer it to airtight containers. Store in the fridge for 3–4 days. The flavors continue to develop, making leftovers even more delicious. - Freezer:
For best texture, freeze the soup before adding the kale and cream. Cool completely, then portion into freezer‑safe containers and freeze for up to a couple of months. When ready to serve, thaw overnight in the fridge, reheat gently, then add fresh kale and cream just before serving. - Reheating:
Reheat on the stovetop over low to medium heat, stirring occasionally. Avoid a rapid boil once the cream has been added to keep the broth smooth. If the soup thickens in the fridge, loosen it with a splash of broth or water as it warms.
Zuppa Toscana Soup Recipe (Easy + Hearty Dinner)
Servings: 4–6
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Ingredients
- 4–5 slices bacon, chopped
- 1 lb (450 g) Italian sausage, casings removed (mild or hot)
- 1 small onion, finely diced
- 3–4 cloves garlic, minced
- 1/2–1 teaspoon red pepper flakes (optional, to taste)
- 4 cups (1 litre) low‑sodium chicken broth
- 3–4 medium potatoes (about 600–700 g), thinly sliced or cut into small half‑moons
- 1 teaspoon Italian seasoning (or a mix of dried oregano and basil)
- Salt and freshly ground black pepper, to taste
- 1 cup (240 ml) heavy cream or half‑and‑half
- 3–4 cups chopped kale (thick stems removed)
- Grated Parmesan cheese, for serving (optional)
Instructions
- Add the chopped bacon to a large pot over medium heat and cook until crisp. Transfer to a paper‑towel‑lined plate, leaving about 2 tablespoons of fat in the pot.
- Add the Italian sausage to the pot and cook, breaking it up with a spoon, until browned and cooked through. Spoon off excess fat if needed.
- Stir in the diced onion and cook 3–4 minutes until softened. Add the garlic and red pepper flakes and cook for about 30 seconds, just until fragrant.
- Pour in the chicken broth, scraping up any browned bits. Add the potatoes and Italian seasoning, then season lightly with salt and pepper. Bring to a gentle boil, reduce the heat, and simmer 10–15 minutes, until the potatoes are fork‑tender.
- Lower the heat so the soup is just below a simmer. Stir in the cream or half‑and‑half. Add the chopped kale and cook 3–5 minutes, until wilted and tender.
- Stir the crispy bacon back into the pot (reserving some for topping, if you like). Taste and adjust seasoning with more salt, pepper, or red pepper flakes.
- Ladle into bowls and top with extra bacon and grated Parmesan. Serve hot with crusty bread or garlic toast.