Easy Zuppa Toscana Recipe

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This Zuppa Toscana soup recipe is pure comfort in a bowl, made with Italian sausage, tender potatoes, kale, and crispy bacon in a rich, creamy broth. It’s easy to make at home in one pot and always a family favorite.

This Zuppa Toscana (Tuscan soup) is rich, decadent, and so satisfying, but I think my favorite part is that anyone who eats it loves it. This cozy soup just has a way of bringing everyone together! It's ridiculously easy to make, even on a busy weeknight, which makes it a strong contender for your regular soup rotation.

Serve it with my soft French bread or homemade focaccia to soak up that silky, creamy broth.

Ingredients You'll Need

• Bacon – Freshly cooked bacon adds smoky flavor and a crisp texture in every bite. For a shortcut, use cooked, crumbled bacon.
• Italian sausage – Mild or spicy Italian sausage both work. I like mild for a family-friendly soup, then anyone who wants more heat can add crushed red pepper when serving.
• Onion and garlic – These cook in the flavorful drippings left in the pot after browning the bacon and sausage.
• Russet potatoes – You’ll need about 1 pound, or 4 cups diced. I peel them because the skins can loosen in the soup, but you can leave them on if you prefer. Other popular potato varieties will work too.
• Chicken broth – Four cups create the base of the soup. Keep a little extra broth or water nearby in case you want more liquid as the potatoes cook.
• Kale – Use any kale variety, including curly kale or Lacinato kale, also called Tuscan or dinosaur kale. Two tightly packed cups give you plenty of kale throughout the soup without overwhelming it. Add more if you love your greens.
• Heavy cream – This gives Zuppa Toscana its rich, silky broth and holds up well to the gentle simmer at the end.
• Salt and black pepper – I recommend starting with the amounts listed, then seasoning to taste. Bacon, sausage, and chicken broth can all vary quite a bit in saltiness.

How To Make Zuppa Toscana Soup

1. Cook the bacon and sausage. Cook the bacon in a 4.5-quart pot over medium heat until crisp, then transfer it to a paper-towel-lined plate. Leave 1–2 tablespoons of bacon grease in the pot. Brown the sausage in the drippings, then transfer it to a plate and set aside.

2. Sauté the onion and garlic. Add the onion to the pot and cook until softened. Add the garlic and cook briefly, stirring as needed.

3. Cook the potatoes. Add the potatoes and chicken broth. Bring to a gentle boil, then reduce the heat and simmer until the potatoes are fork-tender. Add a little water or more broth if you want more liquid.

4. Finish the soup. Return the sausage to the pot and stir in the kale, heavy cream, salt, and black pepper. Gently simmer for about 5 minutes. Taste and adjust the seasoning, then serve topped with plenty of crispy bacon.

Recipe Tips for the Best Zuppa Toscana

• Bacon shortcuts: Use pre-cooked crumbled bacon to save about 15 minutes. Or, cook raw bacon separately while the sausage browns in a little oil. Freshly cooked crispy bacon is the chef's kiss of this soup.
• Potato prep: Dice the potatoes into ½-inch pieces so they cook evenly and quickly. To prep ahead, submerge the diced potatoes completely in water and refrigerate.
• Don't overcook the potatoes: Once they're fork-tender, continue with the recipe without unnecessary simmering. They'll keep softening in the hot soup.
• Kale options: Use curly kale or Lacinato kale, also called Tuscan or dinosaur kale. Use more than 2 cups if you love your greens.
• Thicken the soup naturally: For a thicker broth, mash a few cooked potatoes in the pot.

Recipe Variations

• Make it spicy: Use hot Italian sausage instead of mild, or sprinkle crushed red pepper over individual servings for adjustable heat.
• Try different potatoes: I'm using Russet potatoes in these photos, but Yukon Gold or red potatoes work too. Keep the pieces about the same size so they cook evenly.
• Use spinach: Substitute fresh spinach for the kale. Stir it in just before serving since it wilts much faster than kale.
• Add more kale: I use 2 tightly packed cups, but you can increase it to 4 cups if you like a greener, more veggie-packed soup.
• Lighter creamy broth: For a lighter soup, replace some of the heavy cream with water. Add it with the chicken broth, then finish with less cream to taste.

More soups to love

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

📖 Recipe