Zuppa Toscana

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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!

Serve this classic Italian soup recipe with homemade dinner rolls or easy garlic crescents for a delicious meal!

Zuppa Toscana in an orange bowl with bacon on top

Zuppa Toscana

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

  1. Brown sausage and onions. Fry bacon.
  2. Combine remaining ingredients and simmer until potatoes are soft.
  3. 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.

Overhead shot of two orange bowls of Zuppa Toscana

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

  1. Brown sausage and onion as directed.  Cook bacon.
  2. Add all ingredients except cream and spinach/kale to the slow cooker.
  3. Cook on high about 3-4 hours (or on low 6-7 hours) or until potatoes are tender.
  4. Heat cream and stir in cream and spinach. Cook an additional 20-30 minutes.

Zuppa Toscana in an orange bowl

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.

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Zuppa Toscana with bacon on top in an orange bowl
5 from 2 votes
Review Recipe

Zuppa Toscana

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 servings
Author Holly Nilsson
Course Main Course, Soup
Cuisine Italian
Zuppa Toscana is an easy Italian soup with a rich creamy broth filled with sausage, potatoes and greens.


  • 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

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  • 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.

Recipe Notes

If using kale in place of spinach, add along with the chicken broth as it takes longer to cook.

Nutrition Information

Calories: 608, Carbohydrates: 23g, Protein: 21g, Fat: 48g, Saturated Fat: 20g, Cholesterol: 126mg, Sodium: 783mg, Potassium: 1066mg, Fiber: 4g, Sugar: 1g, Vitamin A: 1520IU, Vitamin C: 22.4mg, Calcium: 105mg, Iron: 6.2mg
Keyword zuppa toscana

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Recipe Rating


  1. When I’m in a pinch, I use box augratin potatoes (like 3 boxes without the seasoning packet) with breakfast sausage, and frozen kale. Plus chicken stock, cream, sage and red pepper for seasoning. But yours makes me want to try a new take.

  2. I made this the other night and it was perfect . I have celiac disease so I made sure to buy gluten free sausage and chicken broth and we prefer kale over spinach but it turned out great. Nothing left after our family of 4 devoured it. 5 stars

    1. I would yes! That is how I have had it-I get the links. It doesn’t specify whether you dice the garlic either? I would assume so!

  3. I love Zuppa Toscana! I use hot Italian sausage, so no need for crushed red peppers. I usually use kale, but have used spinach. I have not used bacon. Does that change the taste? This is getting me hungry for some, especially since it is starting to get colder now!

    1. The bacon adds a little bit of smokiness to the soup. I love the idea of using the hot Italian sausage, thank you for sharing!