Easy Zuppa Toscana Recipe

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This Zuppa Toscana copycat is pure comfort in a bowl made with sausage, potatoes, kale, and bacon in a creamy broth. It’s simple to make at home and always a hit with the whole family.

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There’s a reason Zuppa Toscana is one of the most-loved soups. This version takes all the cozy flavors of Italian sausage, bacon, potatoes, and kale in a creamy broth. It's even better than the restaurant favorite because you control the ingredients. Everything comes together in one pot with simple, everyday staples, which makes it wallet-friendly. The best part about zuppa toscana is that it’s approachable for any cooking level, which means anyone can get a fuss-free bowl of comfort food on the table and be a rock star for the night!

And while this soup is satisfying on its own, I can’t resist pairing it with something for dipping. Think soft French bread, homemade croutons, or even crostini. It’s the kind of meal that feels like a hug on a cool day.

What You'll Need

• Olive oil – A little oil starts the cooking. If you don't have olive oil, any neutral cooking oil works.
• Onion and garlic – These classic aromatics lay the foundation for flavor in every bowl.
• Italian sausage – Choose spicy for a kick or mild for a gentler flavor. The restaurant version uses spicy, but either works beautifully.
• Potatoes – I prefer russets because they’re starchy and help naturally thicken the broth as they cook. Peeling is optional; skins add texture, while peeling makes a smoother soup.
• Kale – Any variety will do, and it holds up well to simmering. Spinach is a quicker option. Stir it in at the end to keep it fresh and bright.
• Chicken broth – I go with low-sodium broth since sausage and bacon already bring plenty of salt.
• Water – This stretches the broth and balances the richness without adding calories.
• Heavy cream – A small amount swirls in at the end to give the broth its signature richness.
• Bacon – Crumbled bacon adds a salty, smoky finish. Cook it in advance or crisp it up as you start the soup and set it aside until serving.

How to make zuppa toscana

This soup requires only one pot: a cast-iron Dutch oven or a heavy-bottom stainless steel pot. For the Instant Pot method, see the recipe footnotes.

Heat the pot over medium-high, then add olive oil. Sauté onion and garlic until tender, stirring as needed. Add sausage and cook until browned, then drain excess grease.

Add the potatoes, kale, broth, and water to the pot. Bring everything to a boil, then lower the heat and simmer until the potatoes are fork-tender. For a creamier texture, mash a few potatoes right into the broth—the soup will naturally thicken as it cools. Finish by stirring in the cream and bacon, and prepare to serve a bowl of comfort.

Serve and devour!

Recipe tips and variations

• Bacon – If I’m using raw bacon, I cook it in the pot first, then set it aside to crumble in at the end. It’s simple and saves an extra pan.
• Kale or spinach – Kale is my usual choice because it holds up to simmering, but spinach is a great shortcut. I add spinach right before serving so it stays bright and fresh.
• Potatoes – Any potatoes will work here, but I prefer russets because they’re starchy and break down just enough to make the broth creamy. Leaving the skin on is optional—it adds texture, but peeling makes the soup a little smoother.
• Storage & reheating – Cool the soup thoroughly before refrigerating. It will thicken in the fridge, so add a splash of broth or water when reheating to loosen it.
• Freezing – This soup freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.

More soups to love

• Italian Sausage Soup
• Lasagna Soup
• Sausage and Kale Soup
• Grandma's Homemade Vegetable Soup
• Ham and Bean Soup
• Split Pea Soup with Ham
• Chicken Tortilla Soup

📖 Recipe

Easy Zuppa Toscana Recipe

This Zuppa Toscana copycat is pure comfort in a bowl made with sausage, potatoes, kale, and bacon in a creamy broth. It’s simple to make at home and always a hit with the whole family.

Prep TimePrep Time: 15 minutes mins

Cook TimeCook Time: 30 minutes mins

Total timeTotal Time: 45 minutes mins

Yield 8 cups

Author Traci

5 from 49 votes

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Note about scaling

When scaling (2x or 3x), the light gray ingredient amount doesn’t scale. Please adjust those accordingly.

Ingredients 

1x2x3x

• ▢ 1 tablespoon Olive Oil, or butter
• ▢ ½ medium Onion, diced (about 1 cup)
• ▢ 4 cloves Garlic, minced
• ▢ 1 pound Raw Italian Sausage, casings removed
• ▢ 5 medium Russet Potatoes, diced into ½ inch cubes
• ▢ 4 cups Kale or Spinach, loosely chopped
• ▢ 4 cups Chicken Broth
• ▢ 2 cups Water, or more chicken broth
• ▢ ⅓ cup Heavy Cream
• ▢ ⅓ cup Crumbled Bacon, about 6 slices cooked * see footnote
• ▢ Salt and Pepper, to taste

Instructions

See recipe notes below for the pressure cooker method.

• Heat a 4-quart soup pot over medium heat. Add OLIVE OIL and heat until shimmering.
• Add ONION and GARLIC; sauté until tender, stirring as needed.
• Add SAUSAGE; cook until browned, breaking it up as it cooks.
• Stir in POTATOES, KALE, CHICKEN BROTH, and WATER.
• Bring to a boil; reduce heat and simmer until the POTATOES are fork-tender, about 15 minutes. Mash a few POTATOES into the broth for a creamier texture. The soup will also thicken more as it cools.
• Stir in CREAM and BACON. Add more KALE (or SPINACH), if desired. Season with SALT and PEPPER to taste. Serve warm.
• To store, cool completely and refrigerate in an airtight container up to 5 days, or freeze up to 90 days.

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Recipe Notes

Bacon – If I’m using raw bacon, I like to cook it in the pot first, then set it aside to crumble in at the end. It’s simple and saves an extra pan.

Kale or spinach – Kale is my usual choice because it holds up to simmering, but spinach is a great shortcut. I add spinach right before serving so it stays bright and fresh.

Potatoes – Any potatoes will work here, but I prefer russets because they’re starchy and break down just enough to make the broth creamy. Leaving the skin on is optional—it adds texture, but peeling makes the soup a little smoother.

Storage & reheating – Cool the soup thoroughly before refrigerating. It will thicken in the fridge, so add a splash of broth or water when reheating to loosen it.

Freezing – This soup freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.

Pressure cooker instructions

Select “Sauté” and heat the pot. When the display reads “Hot,” add oil, then onion and garlic; cook until tender. Add sausage (casings removed) and cook until browned. Press “Cancel” and drain excess fat if needed. Stir in potatoes, kale, broth, and water. Secure the lid, set the valve to “Sealing,” and cook on high pressure for 5 minutes. Let the pressure release naturally for 10 minutes, then carefully switch the valve to “Venting” to release any remaining steam. Remove the lid and stir in cream and bacon, adding more kale or spinach if desired before serving.

Equipment

• chef's knife
• cutting board
• 4-quart soup pot or 6-quart pressure cooker
• stirring utensil
• serving ladle
• airtight storage container(s)

Nutrition

Serving: 1cup | Calories: 375kcal | Carbohydrates: 24g | Protein: 15g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 63mg | Sodium: 1012mg | Potassium: 883mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3497IU | Vitamin C: 72mg | Calcium: 94mg | Iron: 2mg

Nutrition facts are estimates and may vary based on brands, ingredients, and portions.

Course Dinner Recipes, Soup

Cuisine American, Italian

Diet Gluten Free

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