Zuppa Toscana
Warm, creamy, and deeply comforting, Zuppa Toscana is a hearty soup that combines savory sausage, tender potatoes, and fresh kale in a luscious broth.
The blend of Italian-inspired flavors and the rich creaminess of this dish make it a standout for cozy dinners or family gatherings.
With a quick preparation time and simple ingredients, this recipe is an easy way to bring restaurant-quality soup to your table any night of the week.
Zuppa Toscana Recipe Highlights
- Ready in just 40 minutes, perfect for busy evenings.
- Uses simple ingredients, many of which you may already have on hand.
- A crowd-pleaser that feels fancy but is incredibly easy to make.
- Adaptable to different preferences—swap kale for spinach or adjust spices for a milder or spicier kick.
- Perfect for leftovers. Tastes almost even better the next day!
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
BACON – Bacon brings a smoky, savory flavor that infuses the soup with richness. It also adds texture when used as a crispy topping. For best results, choose thick-cut bacon, which crisps nicely and holds its shape when crumbled. You can also use turkey bacon if you prefer a leaner option, but the flavor will be milder.
SAUSAGE – Sweet Italian sausage provides the perfect balance of richness and savory seasoning. It’s often flavored with fennel, garlic, and spices, which complement the soup. If you like a spicier kick, opt for hot Italian sausage or add a pinch of crushed red pepper flakes. Ground pork can be used in a pinch, but you’ll need to season it more heavily with Italian spices like oregano and fennel seeds.
ONION and GARLIC – These aromatics are essential for building the base flavor of the soup. A medium yellow onion works best, as it’s mild and slightly sweet when cooked. Fresh garlic cloves add a warm, earthy depth. For a shortcut, pre-minced garlic from the store works fine, but fresh garlic gives the best flavor.
BROTH – This is the foundation of the soup’s flavor. Low-sodium chicken broth allows you to better control the overall saltiness. For a deeper flavor, use homemade chicken stock if you have it. Vegetable broth can be substituted, but it will change the flavor slightly, making it less savory.
POTATOES – Yukon Gold potatoes are ideal because they have a naturally creamy texture and hold their shape well during cooking. They’re waxy enough to remain firm but starchy enough to add body to the soup. Avoid Russet potatoes, as they tend to break down too much and make the soup grainy. To save time, peel the potatoes in advance and store them in cold water to prevent browning.
KALE – Fresh curly kale is the best choice for this recipe because it has a hearty texture that stands up to the creamy broth. Remove the tough stems and chop the leaves into bite-sized pieces for easier eating. Lacinato kale (also called dinosaur kale) is a milder alternative. If kale isn’t your favorite, spinach or even Swiss chard can be used, but these will wilt much more quickly and lose some texture.
HEAVY CREAM – This adds richness and a smooth, luxurious texture to the soup. For a lighter version, you can substitute half-and-half, though the soup will be slightly less creamy. Avoid using milk, as it may curdle when heated with the broth. For a dairy-free option, unsweetened coconut cream can work, but it will slightly alter the flavor.
CHEESE – Parmigiano Reggiano is the top choice for this recipe, as it has a sharp, nutty flavor that complements the creamy broth. Grate it fresh for the best flavor and texture. Pecorino Romano is a good substitute if you want a saltier and more pronounced cheese flavor. Avoid pre-grated Parmesan in a can, as it won’t melt smoothly into the soup. If you prefer a milder cheese, try freshly grated Asiago or even Gruyère.
How To Make A Zuppa Toscana
Please check the printable recipe card below for more detailed instructions.
- Cook the bacon until crispy in a large pot, crumble it, and set it aside.
- Brown the sausage in the same pot, reserving a small amount of the rendered fat for flavor. Set the sausage aside.
- Sauté onion and garlic in the reserved fat with seasonings until softened and aromatic.
- Add chicken broth and potatoes to the pot, boil until tender, then stir in cream, kale, half the bacon, and sausage.
- Serve warm with bacon crumbles and grated Parmigiano Reggiano.
Leftovers and Storage
STORE – Let the soup cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3 days. Be sure to store the toppings, like crumbled bacon, separately to keep them crisp. If the soup thickens in the fridge, you can thin it with a splash of chicken broth or water when reheating.
FREEZE – For the best results, freeze the soup without the cream, as dairy can separate when frozen and reheated. Allow the soup base (broth, sausage, potatoes, and seasonings) to cool completely before transferring it to freezer-safe containers, leaving about an inch of space at the top for expansion. Label the containers with the date and freeze for up to 2 months. When ready to serve, thaw the soup in the refrigerator overnight, reheat on the stovetop, and stir in the cream and kale just before serving to maintain the freshest texture and flavor.
REHEAT – To reheat, transfer the soup to a saucepan and warm over low to medium heat, stirring occasionally to prevent sticking. Add a splash of chicken broth or water if the soup has thickened too much. If using a microwave, reheat in 1-minute intervals, stirring between each to ensure even heating. Avoid boiling, as it can cause the cream to separate.
MAKE AHEAD – You can prepare the soup base (broth, potatoes, sausage, and seasonings) up to 2 days in advance. Store it in an airtight container in the refrigerator. When you’re ready to serve, reheat the soup on the stovetop and stir in the cream and kale just before serving. This method not only saves time but also helps the flavors meld together, making the soup even tastier.
More Easy and Delicious Soups
Serving Suggestions
BEET SALAD – A simple beet salad adds a sweet, earthy contrast to the creamy soup. Pair roasted or boiled beets with a light vinaigrette, some crumbled goat cheese, and a handful of arugula for a refreshing side that balances the richness of the Zuppa Toscana.
TOMATO SALAD – A fresh tomato salad brings brightness and acidity to the meal. Use ripe, in-season tomatoes, toss them with olive oil, a splash of balsamic vinegar, and fresh basil leaves for a simple yet flavorful companion to the soup.
RUSTIC BREAD – A crusty loaf of rustic bread is perfect for soaking up the creamy broth. Warm the bread slightly before serving and provide soft butter or olive oil for dipping. If possible, opt for a sourdough or artisan-style loaf to complement the hearty flavors of the soup.
AIR FRYER GARLIC BREAD – For a quick and flavorful side, make garlic bread in the air fryer. Use thick slices of bread, spread with a mixture of butter, minced garlic, and parsley, and air fry until golden and crisp. This side is ideal for scooping up the last drops of broth and adds a bit of indulgence to the meal.
Recipe Success Tips
COOK THE POTATOES PROPERLY – Take the time to cook the potatoes until they’re fork-tender. This means a fork should slide in easily without resistance, but the potatoes shouldn’t be so soft that they fall apart in the broth. Overcooked potatoes can make the soup overly starchy. To save time, cut the potatoes into uniform ½-inch pieces so they cook evenly and quickly.
USE THE BACON FAT WISELY – After cooking the bacon, reserve about 2 tablespoons of the rendered fat. This adds a smoky, savory base to the soup that amplifies its flavor. If you prefer not to use bacon fat, substitute with olive oil or butter, but keep in mind that the smoky flavor will be less pronounced.
ADD THE KALE AT THE END – Stir in the kale right before serving to maintain its bright green color and slightly crisp texture. If you add it too early, it can overcook and lose its structure. For even cooking, strip the kale leaves from the stems and chop them into bite-sized pieces.
SEASON GRADUALLY – As you prepare the soup, taste and adjust the seasoning in small increments. Begin with less salt if you’re using salted broth or sausage, as these ingredients can contribute to the overall saltiness. Adding seasoning in layers (e.g., after cooking the sausage, then after adding the broth) helps balance the flavors throughout the dish.
PREP YOUR INGREDIENTS FIRST – Chop the onion, garlic, kale, and potatoes before you start cooking. This helps the process go smoothly and ensures nothing overcooks while you’re trying to prep other ingredients.
More Easy and Delicious Soup Recipes
Zuppa Toscana
Ingredients
- 5 slices bacon divided
- 1 pound sweet italian sausage ground
- 1 medium onion diced
- 4 cloves garlic minced
- 2 teaspoons salt preferably kosher salt
- 1 teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 8 cups chicken broth low sodium
- 1 pound yellow potatoes Yukon or similar, cut into ½ inch pieces
- 5 ounces kale fresh
- 1 cup heavy cream
- ¼ cup Parmigiano Reggiano shredded
Instructions
- Add the bacon slices to a Dutch oven or large pot and cook on medium-high heat until crispy. About 2-3 minutes per side.
- Remove the and place onto a paper towel-covered plate. Pat dry and crumble into tiny pieces. Set aside.
- Add the sausage to same pot, break it up with a spoon, and cook until no longer pink, about 6-7 minutes.
- Drain the fat but reserve 2 tablespoons of fat. Remove the sausage from the pot onto a towel-lined plate. Set aside.
- Sauté onion, garlic, salt, pepper, and red pepper flakes for 2-3 minutes in the reserved fat until fragrant and slightly translucent.
- Pour the chicken broth into the pot and bring to rolling boil. Once boiling, add the potatoes. Cook for 10-12 minutes until tender. To test for tenderness, insert a fork into the potato. If it is smoothly inserted, it is done.
- Add the cream, kale, half of the bacon, and cooked sausage. Stir to combine, and add salt and pepper to taste.
- Serve the soup in bowls and top with crumbled bacon crumbles and grated Parmigiano Reggiano.
Equipment
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.