My Zuppa Toscana is a comforting, hearty soup inspired by the Olive Garden classic. It combines savory Italian sausage, crisp bacon, tender diced potatoes, and bright chopped kale, all simmered in a flavorful broth and finished with cream for a rich, satisfying bowl that warms you from the inside out.
Serve with crusty bread or a simple salad for a complete meal.
Filling and flavorful, Zuppa Toscana works as a main dish thanks to hearty pieces of sausage, crisp bacon bits, creamy-salty broth, tender potato chunks, and the fresh bite of kale. It’s a family favorite at our house—perfect for chilly evenings and easily made on repeat throughout soup season.
Why We Love This Zuppa Toscana Soup
- One-pot comfort. Everything cooks in a single pot for minimal cleanup and maximum flavor.
- Great leftovers. The flavors deepen after a day in the fridge, so it’s even better reheated for lunches or quick dinners.
- Cozy and creamy. A splash of heavy cream makes each spoonful especially comforting without overwhelming the other flavors.
What Is Zuppa Toscana?
Zuppa Toscana, meaning “Tuscan soup,” is a rustic Italian-style soup that typically includes Italian sausage, bacon, potatoes, garlic, kale, and a touch of cream. Versions vary, but the combination of smoky pork, starchy potatoes, and leafy greens in a savory broth is the hallmark of the dish.
Recipe Ingredients
These straightforward ingredients are easy to find and let the soup’s flavors shine. Exact amounts and step-by-step instructions are included in the recipe card below.
- Bacon – Use your preferred bacon and cut into pieces.
- Italian sausage – Ground Italian sausage provides the main savory flavor.
- Onion – A yellow or white onion, finely chopped.
- Garlic – Fresh minced garlic adds aroma; increase if you like more garlic.
- Potatoes – Yukon Golds hold their shape well and stay fluffy without turning mushy.
- Chicken stock – Regular or low-sodium chicken stock; vegetable broth can be used instead.
- Italian seasoning – Or a mix of dried basil and oregano.
- Kale – Remove the tough ribs and chop the leaves into bite-size pieces.
- Heavy cream – Half-and-half works as a lighter substitute.
- Salt and pepper – To taste; freshly ground black pepper recommended.
How To Make Zuppa Toscana
A Dutch oven works best, but a large soup pot will do. Follow these steps for a reliable, delicious soup.
- Cook the bacon: Fry the bacon until crispy. Transfer to a plate and leave the fat in the pot.
- Sauté the onion and garlic: Cook the chopped onion in the bacon fat until soft, then add minced garlic and sauté briefly.
- Brown the sausage: Add the ground Italian sausage and cook, breaking it into crumbles until browned and cooked through.
- Add potatoes and stock: Stir in the diced potatoes, pour in chicken stock, and add Italian seasoning. Bring to a boil, then reduce heat and simmer until potatoes are tender.
- Stir in the kale: Add chopped kale and simmer until wilted and tender.
- Finish: Return most of the cooked bacon to the pot, reduce heat, stir in heavy cream, season with salt and pepper, and heat through without boiling.
- Serve: Ladle into bowls and garnish with the reserved crispy bacon. Offer crusty bread and grated Parmesan if desired.
Recipe Tips & Variations
This recipe is forgiving and easy to adapt to your tastes or dietary needs.
- Massage the kale before adding if you prefer a softer texture—rubbing it briefly between your hands helps it wilt more evenly.
- Swap greens like spinach or chard if you don’t have kale on hand.
- Make it spicy with red pepper flakes or a pinch of cayenne.
- Vegetarian option: Omit bacon, use vegetable broth, and choose a plant-based sausage or add drained white beans for extra protein.
- Add pasta such as orzo or ditalini in place of or alongside the potatoes; add extra broth if needed for consistency.
Side Dish Ideas
Fresh, crusty bread is ideal with Zuppa Toscana. A simple salad—like a green salad or an avocado-tomato salad—also pairs well. Serve alongside cornbread or an antipasto-style pasta salad for a heartier spread.
Proper Storage
- Fridge – Store cooled leftovers in an airtight container for up to 5 days.
- Freezer – Freeze in airtight containers or portioned bags for up to 2 months. Note: cream can change texture after freezing; omit the cream before freezing and add it when reheating if preferred.
- To reheat – Warm gently on the stove over medium heat until heated through; avoid boiling after adding cream.
More Soup Recipes To Try
- Creamy ravioli soup
- Spicy chicken soup
- Butternut squash soup with Italian sausage
- French onion soup
- Reuben-style soup
Zuppa Toscana
Ingredients
- 8 slices bacon, cut into ½-inch pieces, divided
- 1 pound ground Italian sausage
- 1 medium yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 pound Yukon Gold potatoes, peeled and diced
- 5 to 6 cups chicken stock
- ½ teaspoon Italian seasoning
- 1 small bunch fresh kale, about 2 cups, chopped
- 1 cup heavy cream
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
Instructions
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Cook the bacon. In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Transfer the cooked bacon to a plate with a slotted spoon, leaving the bacon fat in the pot. Set aside.
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Sauté the aromatics. Add the chopped onion to the pot and cook 4 minutes until soft and translucent. Add the garlic and sauté 30 seconds, stirring to prevent burning.
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Cook the sausage. Add the ground Italian sausage and break it up as it browns. Cook 5–7 minutes until fully cooked.
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Add potatoes and stock. Stir in the diced Yukon Gold potatoes and pour in the chicken stock, covering the potatoes.
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Season and simmer. Add Italian seasoning, bring to a boil, then reduce heat and simmer 15–20 minutes until potatoes are tender.
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Add kale. Stir in the chopped kale and simmer 5 minutes more until wilted and tender.
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Finish. Return two-thirds of the cooked bacon to the pot, reduce heat to low, stir in the heavy cream, and season with salt and pepper. Heat through 2–3 minutes without boiling.
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Serve. Ladle into bowls, garnish with the remaining crispy bacon, and serve hot with bread or your favorite sides.
Nutrition
Nutritional info is an estimate and provided as a courtesy. Values may vary based on ingredients and preparation.
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