Zuppa Toscana is a rich and hearty soup loaded with Italian sausage, tender potatoes, greens, and crispy bacon. Finished with a splash of cream, it’s an easy meal for a chilly day.
If you love hearty sausage soups, try my sausage and kale soup or classic sausage and potato soup next.
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Holly’s Recipe Highlights: Zuppa Toscana
- Why Make It: One pot, simple ingredients, and rich, restaurant-quality flavor make this an easy favorite for a cozy dinner at home.
- Tools: A Dutch oven or large pot works perfectly for making this hearty soup.
- Serving Suggestions: Serve it with a side of homemade garlic bread, Caesar salad, and roasted vegetables.
Total Time: 45 Mins Servings: 6 Cooking Method: Stovetop
Ingredient Notes
- Italian Sausage: Mild sausage keeps the soup family-friendly, while hot Italian sausage adds extra spice. Try making homemade Italian sausage, or use turkey Italian sausage for a lighter option.
- Potatoes: Russet potatoes break down slightly as they cook, creating a creamier broth, while Yukon Golds stay firmer with a naturally buttery texture.
- Kale or Spinach: Curly kale holds its texture well, but remove the tough stems before chopping. Replace with baby spinach instead, stirring it in during the last couple of minutes so it stays tender and vibrant.
- Heavy Cream: Half-and-half can be used for a lighter soup, though the result won’t be quite as creamy.
How to Make Zuppa Toscana
- Cook bacon and remove with a slotted spoon.
- Cook onion and sausage in the same skillet.
- Add kale, potatoes, broth, and garlic. Simmer.
- Add the cream (full recipe below). Simmer and top with bacon.
Leftovers You’ll Love
- Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months.
- Thaw in the refrigerator. Then reheat on the stovetop over medium-low heat or microwave in short intervals, stirring often. If the soup thickens after chilling, add a splash of chicken broth or cream to loosen it while reheating.
Italian Comfort Food Favorites
Did you enjoy this Zuppa Toscana? Leave a comment and rating below!
Equipment
Ingredients
- 6 slices bacon diced
- 1 pound Italian sausage
- 1 large onion diced
- 4 cups potatoes peeled and cut into ½" cubes
- 1 ½ cups kale chopped, or fresh spinach
- 5 cups chicken broth
- 3 cloves garlic minced
- ¼ teaspoon red pepper flakes optional
- 1 cup heavy whipping cream
- salt and pepper to taste
Instructions
- In a large soup pot or Dutch oven, cook bacon over medium heat until crisp. Remove with a slotted spoon to a paper towel-lined plate. Set aside.
- Add sausage and onion to the bacon grease and cook until no pink remains. Drain fat.
- Add potatoes, kale, chicken broth, garlic, and crushed peppers (if using) to the pot.
- Bring to a boil. Reduce heat and simmer uncovered 12-14 minutes or until potatoes are soft.
- Stir in heavy cream and let simmer 1 minute. Taste and season with salt & pepper if desired.
- Garnish with bacon.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Dinner, Entree, Lunch, Main Course, Side Dish, Soup
Cuisine American, Italian© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
This soup is my favorite!!! Better than Olive Garden. 5++++ Rating
Thanks Holly you’re the best.
You’re very welcome Neal! So happy to hear that you love this soup so much!
Will be making it this week … reviews to follow.
My partner takes blood-thinner meds so can’t eat dark green leafy veggies…..is the a substitute? If I omit kale/spinach does it the flavor?
Hi Carole, it will change the flavor but you could try using cabbage, zucchini or even some celery to the soup. I would love to hear how it turns out for you!
I make this at least once a month. Great easy supper with baguette.husband favorite soup
I made this last night. My husband and I thought it was absolutely delicious! I did use spinach, because I had it on hand. I’m sure we will be making it again soon.
Soup was great! The bacon topping adds a lot of flavor too, we also topped with shredded parmesan. Will be making this again!
This was delicious! Cooked it just as described except I added 1/2 cup more cream and used spinach. I used two large russet potatoes so not sure if it was 4 cups, but will add more potatoes next time. Definitely a keeper! Thank you for sharing!!
This soup is fantastic, I make a double batch and freeze it for the future. I love the spiciness of it. It really is a flavor explosion for your mouth. With a small salad and a ciabatta roll, I’m in heaven!
I have made this vegetarian using either tofu or beans with crushed fennel. Or vegan, using the vegetarian version, but without the cream. It’s not as good as the original, but needs must sometimes. Thank you, Holly!
So easy to make and full of flavor!
Thank you so much, Roxie! This soup is a favorite of mine, too.