Zuppa Toscana! A delicious combination of potatoes, sausage and bacon in a light and creamy broth. While this is a soup I frequently order from my favorite Italian restaurant, the great news is that Zuppa Toscana is really easy to make at home!
What is Zuppa Toscana Zuppa Toscana simply put is a Tuscan style soup. This hearty Italian soup recipe has potatoes, sausage and bacon in a light, creamy broth. It is delicious and if you’ve ever been to Olive Garden, there’s a good chance you’ve enjoyed their Zuppa Toscana!
I love to add in bacon (because everything is better with bacon) and sometimes add a can of cannellini beans as well (along with the potatoes).
How to Make Zuppa Toscana
Zuppa Toscana often uses kale but I personally prefer the light flavor of spinach so this recipe contains spinach. If you would rather use kale, add it in along with the chicken broth so it has time to soften.
To cut the potatoes into cubes I used my favorite kitchen chopper and was able to do 4 potatoes in about 30 seconds. (I used it for the onions too. It’s one thing I can’t live without in my kitchen, mine is the Vidalia Chop Wizard brand).
Stove Top Zuppa Toscana
- Brown sausage and onions. Fry bacon.
- Combine remaining ingredients and simmer until potatoes are soft.
- Stir in cream and spinach just before serving.
It’s really easy to make and perfect to serve with some homemade bread or Homemade Buttermilk Biscuits.
How to Make Crockpot Zuppa Toscana
This easy soup doesn’t take long to prep on the stove however sometimes it’s nice to come home to a meal ready to go after a long day of work! I love to use my slow cooker for soups and stews because it allows the flavors to blend and it’s so easy!
To make Zuppa Toscana in the Slow Cooker
- Brown sausage and onion as directed. Cook bacon.
- Add all ingredients except cream and spinach/kale to the slow cooker.
- Cook on high about 3-4 hours (or on low 6-7 hours) or until potatoes are tender.
- Heat cream and stir in cream and spinach. Cook an additional 20-30 minutes.
If you’d like to lighten this soup up a little bit, you can use turkey sausage in place of the pork sausage and reduce the amount of bacon (be sure to drain it very well) or use turkey bacon.
While I love the buttery flavor the heavy cream adds, evaporated milk can be used in place of cream in this recipe.
More Creamy Soups You’ll Love
- New England Clam Chowder
- Creamy Sausage & Cabbage Soup
- Easy Crock Pot Ham and Potato Soup
- 20 Minute Broccoli Cheese Soup
- Slow Cooker Chicken Pot Pie Soup
- Baked Potato Soup
- 1 large onion , diced
- 1 lb Italian sausage (mild)
- 6 slices bacon , diced
- 4 cups diced potatoes
- 3 cloves garlic
- 4 cups low sodium chicken broth
- 1/2 teaspoon crushed red peppers (optional)
- 1 cup heavy cream
- 2 cups torn & gently packed fresh spinach
- pepper to taste
- In a large pot cook sausage and onion until no pink remains. Drain and set aside.
- Cook bacon over medium heat until most of the fat has been rendered out and drain.
- Add in potatoes, garlic, chicken broth, crushed peppers (if using) and sausage. Bring to a boil.
- Reduce heat and simmer uncovered 12-14 minutes or until potatoes are softened.
- Stir in heavy cream and let boil 1 minute. Remove from heat, stir in spinach.
- Garnish with additional bacon if desired.