This Zuppa Toscana is a cozy, creamy soup filled with Italian sausage, tender potatoes, kale, and a rich savory broth. Crispy bacon adds smoky flavor, while a splash of cream makes every bowl comforting and satisfying.

It’s perfect for chilly evenings, family dinners, weekend lunches, or a cozy meal with crusty bread.

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: Approximately 55 minutes
Servings: 6–8

Why You’ll Love This Recipe

• Creamy broth with savory Italian sausage
• Tender potatoes and fresh kale
• Smoky bacon adds extra flavor
• Made in one pot
• Simple ingredients
• Hearty enough for a full meal
• Easy to adjust for spice
• Great with crusty bread
• Leftovers make a satisfying lunch
• A comforting soup for cool weather

Ingredients

Soup

• 4 slices bacon, chopped
• 1 pound Italian sausage, mild or hot
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 6 cups low-sodium chicken broth
• 1½ pounds Yukon Gold potatoes, thinly sliced or cut into small cubes
• 1 teaspoon Italian seasoning
• ½ teaspoon black pepper
• ½ teaspoon salt, or to taste
• 4 cups chopped kale, tough stems removed
• 1 cup heavy cream
• ¼ teaspoon crushed red pepper flakes, optional

Optional Toppings

• Extra crumbled bacon
• Grated Parmesan
• Crushed red pepper flakes
• Crusty bread

How to Make Zuppa Toscana

Step 1: Cook the Bacon

In a large Dutch oven or soup pot, cook the chopped bacon over medium heat until browned and crisp.

Transfer the bacon to a paper-towel-lined plate. Leave about one tablespoon of bacon drippings in the pot and carefully discard any excess.

Step 2: Brown the Sausage

Add the Italian sausage to the pot. Cook for 6–8 minutes, breaking it into small pieces, until browned and fully cooked.

If there is a lot of grease, drain most of it, leaving a little in the pot for flavor.

Step 3: Cook the Onion and Garlic

Add the diced onion and cook for 4–5 minutes, stirring often, until softened.

Stir in the garlic and cook for about 30 seconds, just until fragrant.

Step 4: Add the Broth and Seasonings

Pour in the chicken broth. Add the potatoes, Italian seasoning, black pepper, salt, and red pepper flakes, if using.

Stir to combine and scrape any browned bits from the bottom of the pot.

Step 5: Simmer the Potatoes

Bring the soup to a boil, then reduce the heat to medium-low.

Cover partially and simmer for 12–18 minutes, until the potatoes are fork-tender. Cooking time depends on how thickly the potatoes are cut.

Step 6: Add the Kale

Stir in the chopped kale and cook for 3–5 minutes, until it wilts and becomes tender.

Step 7: Stir in the Cream

Reduce the heat to low. Pour in the heavy cream and stir gently.

Warm the soup for a few minutes, but avoid boiling after adding the cream.

Step 8: Finish and Serve

Stir in most of the cooked bacon, saving some for garnish.

Taste the soup and adjust the salt and pepper. Ladle into bowls and top with the reserved bacon and Parmesan, if desired.

Tips for the Best Zuppa Toscana

• Use mild or hot Italian sausage, depending on how spicy you like the soup.
• Slice the potatoes evenly so they cook at the same rate.
• Yukon Gold potatoes hold their shape well; russet potatoes make the broth a little thicker.
• Remove tough kale stems before chopping.
• Add the cream near the end and keep the soup below a boil.
• Taste before adding extra salt because bacon, sausage, and broth can all be salty.
• For a thicker soup, mash a few potato pieces against the side of the pot.

Can I Use Spinach Instead of Kale?

Yes. Stir in baby spinach during the last 1–2 minutes of cooking, just until wilted. Spinach cooks faster than kale, so add it near the end.

Can I Make It Less Spicy?

Use mild Italian sausage and leave out the red pepper flakes. If your sausage is already spicy, taste the broth before adding any extra heat.

Delicious Variations

Extra-Creamy Zuppa Toscana

Add an extra ½ cup heavy cream for a richer broth.

Turkey Sausage Zuppa Toscana

Replace the pork sausage with Italian turkey sausage. Add a little olive oil if the turkey is very lean.

Dairy-Free Zuppa Toscana

Use an unsweetened dairy-free cream alternative, such as plain oat or cashew cooking cream. The flavor and texture will vary slightly.

Low-Carb Zuppa Toscana

Replace the potatoes with cauliflower florets. Add them after the broth comes to a simmer and cook until tender.

Extra-Vegetable Zuppa Toscana

Add diced carrots with the onion or stir in sautéed mushrooms before adding the broth.

Can I Make It Ahead?

Yes. Prepare the soup through the step before adding the cream, then cool and refrigerate it.

When ready to serve, reheat gently on the stovetop until hot. Stir in the kale and cream near the end. This helps preserve the soup’s creamy texture.

Storage

Let the soup cool, then transfer it to an airtight container.

Refrigerate for up to three days.

Reheat gently on the stovetop over low to medium-low heat, stirring occasionally. Avoid boiling, which can cause the cream to separate. Add a splash of broth or cream if the soup has thickened.

Can You Freeze Zuppa Toscana?

Cream-based soups can change texture after freezing, so this soup is best enjoyed fresh or refrigerated.

For a freezer-friendly version, freeze the soup before adding the kale and cream. Cool it completely and freeze for up to two months. Thaw overnight in the refrigerator, reheat until hot, then add the kale and cream.

Frequently Asked Questions

What kind of sausage works best?

Mild or hot Italian sausage gives the soup its classic savory flavor. Remove the casings if using links.

Do I have to peel the potatoes?

No. Yukon Gold potatoes have thin skins, so you can leave them unpeeled. Scrub them well before slicing.

Why is my soup too thin?

Mash a few cooked potato pieces into the broth, or let the soup simmer uncovered for a few extra minutes before adding the cream.

Can I use half-and-half instead of heavy cream?

Yes. The soup will be a little lighter. Add it near the end and warm gently without boiling.

How do I keep the kale from getting mushy?

Add the kale after the potatoes are tender and cook only until wilted, usually a few minutes.

What should I serve with Zuppa Toscana?

Crusty bread, garlic bread, dinner rolls, or a simple green salad all pair well with the soup.

Pro Tips

Cook the bacon and sausage until nicely browned to build flavor in the pot. Add the kale once the potatoes are tender, then stir in the cream over low heat and avoid boiling the finished soup.

Final Thoughts

This Zuppa Toscana combines Italian sausage, bacon, potatoes, kale, and creamy broth in a hearty one-pot meal. Serve it with warm bread for a comforting lunch or dinner the whole family can enjoy.