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Easy Zuppa Toscana Recipe

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5 from 50 votes
45 minutes

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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.

A bowl of creamy zuppa toscana soup with chunks of sausage, potatoes, and kale, with a spoon lifting a portion from the bowl.

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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.

Table of Contents hide
1) Ingredients You'll Need
2) How To Make Zuppa Toscana Soup
3) Recipe Tips for the Best Zuppa Toscana
4) Recipe Variations
5) More soups to love
6) 📖 Recipe
7) Easy Zuppa Toscana Soup Recipe

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.
Ingredients laid out on a white surface: pork sausage, bacon, potatoes, onions, kale, chicken broth, heavy cream, garlic, salt, and pepper.

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.

Large white pot filled with creamy zuppa toscana soup containing sausage, kale, potatoes, and bacon bits. A wooden spoon rests inside the pot on a light surface.

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.
A bowl of creamy zuppa toscana soup with sausage, potatoes, kale, and bacon pieces, with a spoon in the bowl and slices of bread on the side.

More soups to love

📖 Recipe

A pot of creamy zuppa toscana soup with sausage, potatoes, kale, and bacon, stirred with a wooden spoon.

Easy Zuppa Toscana Soup Recipe

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.
Prep Time15 minutes
Cook Time30 minutes
Total time45 minutes
Yield 8 cups
Author Traci
5 from 50 votes
Print Pin it 📌 Follow TKG on Google

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Note about scaling

When scaling, the light gray ingredient notes after the comma don’t change. Adjust as needed.

Ingredients 

  • 8 ounces Bacon, coarsely chopped
  • 1 pound Italian Sausage (Mild or Spicy), casings removed, if any
  • 1 medium Onion, diced
  • 4 cloves Garlic, minced
  • 4 small Russet Potatoes, peeled and diced, about 1 pound or 4 cups
  • 4 cups Chicken Broth
  • 2 cups Kale, tightly packed, about 2 ounces
  • 1 cup Heavy Cream
  • ¼ teaspoon Salt, or to taste
  • ⅛ teaspoon Black Pepper, or to taste

Instructions

  • Cook the bacon: Cook the BACON in a 4.5-quart pot over medium heat until crisp.
  • Drain the bacon: Transfer the BACON to a paper-towel-lined plate and set aside. Spoon out all but 1–2 tablespoons of bacon grease.
  • Brown the sausage: Add the ITALIAN SAUSAGE and break into crumbles. Cook over medium heat, stirring occasionally, until browned and cooked through. Transfer to the same plate as the bacon and set aside.
    Note: Let the sausage cook undisturbed for a minute or two between stirring so it develops flavorful browned edges.
  • Sauté the aromatics: Add the ONION and cook for a few minutes, until softened. Add the GARLIC and cook briefly, stirring as needed.
  • Cook the potatoes: Add the POTATOES and CHICKEN BROTH. Increase the heat and bring to a gentle boil, then reduce the heat and simmer until the potatoes are almost fork-tender.
  • Finish the soup: Return the SAUSAGE to the pot. Stir in the KALE, HEAVY CREAM, SALT, and BLACK PEPPER. Simmer gently for about 5 minutes.
  • Season and serve: Taste the soup and add more SALT if needed. Serve warm with crumbled BACON.
  • Storage and reheat: Cool completely and refrigerate in an airtight container for up to 5 days. Reheat gently using your preferred method until warmed through.
Did you make this recipe? I'd love your feedback!!Please rate and review it here or below ⤵️

Recipe Notes

Recipe update: I revised and retested this recipe in Fall 2026, improving the cooking method and updating the ingredient amounts. It's even more lovable now!
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.
____________
Pressure cooker instructions: Use Sauté mode to cook bacon until crisp; remove. Brown sausage; remove. Sauté onion and garlic in 1–2 tablespoons bacon grease. Add potatoes and chicken broth. Pressure cook on high for 5 minutes followed by a 10-minute natural pressure release, then release any remaining pressure. Stir in sausage, kale, heavy cream, salt, and black pepper. Use Sauté mode to warm through. Serve topped with bacon.

Equipment

Hide Nutrition

Nutrition

Serving: 1 cup · Calories: 511 kcal · Carbohydrates: 20 g · Protein: 17 g · Fat: 41 g · Saturated Fat: 17 g · Polyunsaturated Fat: 5 g · Monounsaturated Fat: 16 g · Trans Fat: 0.04 g · Cholesterol: 95 mg · Sodium: 726 mg · Potassium: 729 mg · Fiber: 2 g · Sugar: 2 g · Vitamin A: 974 IU · Vitamin C: 13 mg · Calcium: 66 mg · Iron: 2 mg

Nutrition information is an estimate and may vary depending on the brands, ingredients, and portion sizes used.

Course Dinner Recipes, Soup
Cuisine American, Italian
Diet Gluten Free
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Traci

About Traci

I’m the recipe author, photographer, and videographer behind The Kitchen Girl food blog established in 2013. I test and share all of my original recipes here so you can make great food with simple ingredients for everyday meals and special occasions.

Reader Interactions

Comments

    5 from 50 votes (27 ratings without comment)

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  1. Ann Smith says

    5 stars
    Made this and we loved it, thank you!

    Reply

    • Traci says

      Thanks for trying my recipe and I'm glad you enjoyed it! Appreciate you taking the time to leave this feedback too. Thank you! xoxo

  2. Kelly says

    Could I substitute a can of coconut milk to make this dairy free?

    Reply

    • Traci says

      Sure, in equal amounts, but it will turn into a very coconut-ey soup. I'm sure you are aware of that. Enjoy!

  3. Lynne says

    5 stars
    This was amazing!!! My husband‘s favorite soup at Olive Garden is Zuppa Toscana … I was so excited to be able to prepare it for him at home and he absolutely loved it!!! This recipe is a keeper. Thank you!!!!

    Reply

    • Traci says

      Wow, great to hear, it Lynne 🙂 I always love when the other half signs off and glad you gave this recipe a try. Thanks so much for the feedback - much appreciated!

  4. Sandy says

    5 stars
    I use coconut cream in place of the cream since my guy has dairy allergy and it is delish!

    Reply

    • Traci says

      Yes! That's a common substitution. I love how versatile Zuppa toscana really is. Thanks for the feedback! 🙂 Cheers!

  5. Sheryl McDougall says

    5 stars
    I have made this twice with spinach and am finally making with kale. This is a wonderful recipe.

    Reply

    • The Kitchen Girl says

      Yayy! So glad to hear you're enjoying it 🙂 I think Kale is my fav. Thanks for taking the time to leave feedback. Cheers!

  6. Adrienne says

    5 stars
    So delicious. We have made this twice now in the last month! Kids gobbled it up and asked for seconds.
    I double the recipe using a hot and spicy turkey sausage and Italian sausage. Thank you!

    Reply

    • The Kitchen Girl says

      Yayy! So glad you're enjoyed the Zuppa 🙂 It's one of our favs and your selections sound delicious. Thanks for taking the time to leave feedback! xoxo

  7. MsCali2GA says

    5 stars
    This recipe was perfect for a hearty weeknight winter dinner. I used my InstantPot, so it was super quick. I ended up having to use spicy ground Italian sausage because that is all the grocery store had and it was a bit too spicy for my liking so I added a little extra salt to neutralize the spice and it turned out absolutely perfect. Another tip is to use chicken bouillon powder make your own chicken broth. It is much more flavorful than the boxed or canned chicken broth. This recipe was awesome though, simple ingredients and easy to follow instructions.

    Reply

    • The Kitchen Girl says

      Yay! So glad you enjoyed this recipe. I've actually used Better than Bouillon as my broth of choice for over 10 years. I find it to be less salty than regular bouillon. Anyway, thanks for taking the time to leave feedback 🙂 xoxo

  8. Janet says

    5 stars
    I love this recipe. After making it and enjoying it a few times I used chorizo sausage, white and regular sweet potatoes and less broth so it was more of a stew. It was delicious.

    Reply

    • The Kitchen Girl says

      So glad to hear it, Janet! I love the idea of Zuppa Toscana with sweet potatoes YUM! Thanks for taking the time to leave a comment. I appreciate it 🙂

  9. Stephanie says

    5 stars
    I’ve made this before and our family devoured it! Thanks so much! Question - can I double this recipe in the Instant Pot? Any changes to process or time?

    Reply

    • The Kitchen Girl says

      Thanks so much, Stephanie. I'm so glad you enjoyed it. Yes, you can double this recipe in the 6 quart cooker (or larger) using the same instructions. Let me know if you have any other questions. Thanks!

  10. Andreea says

    5 stars
    Thank you from the bottom of my heart. I have only tried 1 other recipe in IP and this soup was a hit with all my friend during the Thanksgiving dinner. Even my 2 very picky fiends had 2nd servings and they loved it. I am so happy I found your website and I am sure I will try many many other recipes.

    Thank you

    Reply

    • The Kitchen Girl says

      You're so welcome and thank you for taking the time to let me know 🙂 I'm so glad everyone enjoyed it. xoxo

  11. Nataliya says

    5 stars
    Just made it! Very good dish!
    I didn't have heavy cream or half and half (I thought I had it!) so I added milk at the end plus a spoon of sour cream to my bowl. In addition, I wanted more sustains so I added a bit of oatmeal. Thank you for the recipe, definitely a keeper for this rainy season. Thank you for sharing it!

    Reply

    • The Kitchen Girl says

      Nataliya yessss! So glad you're enjoying it and thanks so much for the feedback. Cheers!

  12. Jen says

    5 stars
    I made the Zuppa Toscana For dinner tonight. Super good. Everyone ate it up and I usually can’t get my son to eat kale. He ate two bowls! I did the stove top version, because I don’t have a pressure cooker. It was really easy which I appreciate because I don’t love spending a ton of time in the kitchen.

    Reply

    • The Kitchen Girl says

      Yay Jen! This makes my day 🙂 I love it when we can get the kiddos to eat green things and love it. Zuppa Toscana is a great way to do just that. Thank youuu for the feedback!

  13. Theresa says

    Do you think this could be made in a crockpot? My son’s family is coming to town and I will have to double the recipe.

    Reply

    • The Kitchen Girl says

      Hi Theresa, yes Zuppa Toscana could be easily made in the crockpot. You would need to sauté the sausage, onions, and garlic on the stove, add everything to the crockpot, and cook on high for roughly 3 hours or low for roughly 6-8 hours. It depends on how soft you want your potatoes, so you can play that by ear. Hope this makes sense. Let me know if you have questions. Enjoy!!

  14. Kara says

    Has anyone done his with sweet potatoes? My family prefers them for dietary reasons and am thinking of trying it.

    Reply

    • The Kitchen Girl says

      Hi Kara, that would be delicious, but I would cut the cook time down significantly whether it's the Instant Pot or stove. Let me know which one you'll be using 🙂

  15. Anne says

    5 stars
    Your recipe for Zuppa Toscana was a HUGE hit...all the men in my life loved it! Traci, your soups are all I make!!!
    Thank you

    Reply

    • The Kitchen Girl says

      Awwwww, yay Anne!!! This makes my day 🙂 ❤️ Thanks for the feedback...much appreciated!

  16. Pam says

    5 stars
    If you could see our weather here today you would understand why I'm running to the store for the ingredients to make this soup right now.

    Reply

    • The Kitchen Girl says

      Lol that's awesome! I mean, the soup part Thanks, Pam...enjoy!

  17. Beth says

    I love easy comforting soups in the winter. Totally can't wait to try this one!

    Reply

    • The Kitchen Girl says

      Awesome, Beth! Hope you love it! 🙂

  18. Angela says

    5 stars
    One of my favorite soups done so quickly in the instant pot. What a great recipe!

    Reply

    • The Kitchen Girl says

      Thanks, Angela! Love hearing that! Zuppa Toscana made in the Instant Pot is like a dream come true! 🙂

  19. Shanna says

    5 stars
    This is my favorite soup ever. It is the closest thing I have tried to the original. So yummy!!!

    Reply

    • The Kitchen Girl says

      Awesome, Shanna! Yep, the copycat zuppa toscana is so much the real thing 🙂 Glad you enjoyed!

  20. Jessie says

    5 stars
    I'm on a soup making kick, for lunches these days! This copycat recipe is one of my favorites!

    Reply

    • The Kitchen Girl says

      Yayy! Right there with you on that 🙂 Thanks!

  21. Emily Liao says

    5 stars
    This is by far one of my favorite winter soups to make! So creamy and flavorful 🙂

    Reply

    • The Kitchen Girl says

      Yay Emily! So glad to hear it! Thanks for the feedback 🙂

  22. Carrie Robinson says

    Oh yum! This looks like perfect comfort food to me. 🙂

    Reply

    • The Kitchen Girl says

      Awesome! Hope you enjoy!

  23. Shadi Hasanzadenemati says

    I can’t wait to try this recipe at home, it looks very tasty!

    Reply

    • The Kitchen Girl says

      Awesome, Shadi! Hope you love it 🙂

  24. Eileen Kelly says

    5 stars
    I needed a quick soup that the family would love and this zuppa toscana hit the spot. Easy and absolutely delish! I will get some precooked bacon, from your tips for the next time. Lovely soup.

    Reply

    • The Kitchen Girl says

      Yay Eileen! I'm so glad to inspire your family dinner. Thanks for letting me know 🙂

  25. rika says

    5 stars
    I love using my instant pot for this soup! So easy and quick!

    Reply

    • The Kitchen Girl says

      Meee too, Rika! This Zuppa Toscana Instant Pot version couldn't be easier 😉