Zuppa Toscana sounds like a wholeĀ thing, but itās actually super simple. Weāre talking one big pot, everyday ingredients, and just a few smart steps that make it feel next-level cozy. itās rich and creamy, loaded with spicy sausage, crispy bacon, tender potatoes, and fresh kale… and somehow still feels like it came from a fancy little cafĆ© instead of my busy mom kitchen.
Why this is the Zuppa Toscana I actually make
Letās be real: there are a million Zuppa Toscana recipes out there. But this one? It hits different. Itās rich and creamy, yesābut itās also thoughtfully layered, cozy without being gloopy, and just fancy enough to make you feel like a soup wizard on a Tuesday.
- The broth is silky and full of depth, thanks to crispy bacon, sautƩed aromatics, a splash of white wine, and just the right amount of heat from red pepper flakes.
- The potatoes are sliced Yukon Golds, not cubedāso they go delightfully tender and even help thicken the soup if you mash a few in at the end. Creamy vibes, no slurry needed.
- We temper the cream.Ā Itās one extra step that keeps the soup lush and dreamy instead of curdled and weird. Worth it every time.
- And yes, we finish with ParmesanĀ andĀ a little drizzle of olive oil.Ā Because details matter, and weāre not here for sad soup.
Basically, this is Olive Gardenās Zuppa Toscanaās glow-up. Richer. Cozier. Just elevated enough to feel special, but still easy enough to make before the kids finish their homework.
Printable recipe
Zuppa Toscana
Ingredients
- 6 oz bacon (chopped)
- 1 pound ground Italian sausage (spicy, mild or a mix)
- 1 tablespoon olive oil (optional)
- 1 medium yellow onion (finely diced (about 1 cup))
- 4 cloves garlic (finely minced (about 1 tablespoon))
- Ā½ tsp red pepper flakes (optional, for extra heat)
- Ā½ tsp dried oregano or Italian seasoning
- Ā¼ cup dry white wine (optional, for deglazing)
- 2 (32-oz) contaners chicken broth
- 6 medium Yukon Gold potatoes (peeled and sliced into Ā¼-inch slices (about 2 pounds))
- 1 bunch kale (leaves stripped and chopped (about 5 cups))
- 1 cup heavy whipping cream (tempered before adding)
- Ā¼ cup grated Parmesan (Pecorino Romano; plus more for serving)
- salt and black pepper (to taste)
- olive oil (for drizzling (optional))
Instructions
- Cook bacon: In a large Dutch oven (5-6qt) over medium-high heat, cook bacon until browned and crispy (5-7 minutes). Remove bacon with a slotted spoon and drain on paper towels. Leave 1 tablespoon of bacon grease in pot.6 oz bacon
- Brown sausage: Add Italian sausage, breaking it up as it browns, 4-5 minutes. Sausage does not need to be fully cooked at this point, but should be browned on the outside.1 pound ground Italian sausage
- SautĆ© aromatics & deglaze: Reduce heat to medium. If pot seems dry, add a little olive oil (amount of fat rendered from different sausages varies, so add oil if needed – if enough fat rendered so 2-3 tablespoons are in pot, skip the oil). Add diced onion and sautĆ© until softened, about 5 minutes. Stir in minced garlic, red pepper flakes and dried herbs. Cook for 1 minute until fragrant. Deglaze with white wine, scraping up any browned bits.1 tablespoon olive oil, 1 medium yellow onion, 4 cloves garlic, Ā½ tsp red pepper flakes, Ā½ tsp dried oregano or Italian seasoning, Ā¼ cup dry white wine
- Simmer potatoes: Pour in broth and bring to a boil. Add potatoes and cook for 13-14 minutes or until fork-tender. If potatoes soak up too much liquid, thin with water as needed. If desiring a thicker soup, mash a few potato slices against the side of the pot to naturally thicken the broth.2 (32-oz) contaners chicken broth, 6 medium Yukon Gold potatoes
- Add kale: Stir in1 bunch kalekale, simmer for 4-5 minutes until kale is tender.1 bunch kale
- Finish: In a small bowl, temper 1 cup heavy cream by whisking in a few spoonfuls of hot broth before adding it to the soup. Stir in parmesan. Season to taste with salt & pepper.1 cup heavy whipping cream, Ā¼ cup grated Parmesan, salt and black pepper
- Serve & garnish: Remove from heat and ladle into bowls. Garnish with crispy bacon, extra Parmesan, and a drizzle of olive oil. Serve hot with crusty bread or garlic toast.olive oil
Letās not mess this up: My top Zuppa tips
- Use sausage with actual flavor, please. This soup lives and dies by your sausage choice. Bland sausage = bland soup. We donāt do that here.
- Donāt skip the tempering. Iām serious. Want silky, creamy soup instead of a pot full of weird dairy bits? Whisk a little hot broth into the cream before adding it to the pot. Itās a 30-second step that saves your entire soup from heartbreak.
- Mash a few potatoes. Just trust me. If you like a thicker, cozier texture, take a spoon and smash a few potato slices against the side of the pot. Boomānaturally thickened, no flour or fuss needed.
- Spice it your way. Like it fiery? Go wild with the red pepper flakes. Cooking for a spice-sensitive crowd? Leave them out and let everyone add heat at the table. Youāre in control here.
The easiest way to thicken Zuppa Toscana? Just mash a few potato slices right up against the side of the pot with your spoon. Stir it in, and just like thatāinstant creamy magic without any extra fuss.
Want it even thicker? You can whisk a tablespoon of cornstarch with a splash of cold water (gotta keep it cold or it clumps!) and stir that into the simmering soup. Just donāt go overboardāweāre making soup, not gravy š
You totally canāand it turns outĀ delicious.Ā Just make sure you brown the sausage and bacon first (yes, even for the slow cooker… flavor matters, my friend). Then toss everything else in the potĀ exceptĀ the kale and cream.
Let it do its thing on low for 5ā6 hours or high for 3ā4. When youāre about 30 minutes out from dinnertime, stir in the chopped kale and tempered cream. Important: switch to low if youāre not already thereāboiling cream is how sad soup happens.
Ingredients: The flavor-makers, the game-changers, the non-negotiables
- Italian sausageĀ ā This is the soul of your soup, so pick something with bold flavor. I go half spicy, half mild for the best of both worlds. All spicy = fire. All mild = safe but not super exciting. Your call.
- White wineĀ ā Totally optional, but it adds that little something-something that makes the soup feel more layered and cozy. I usually go with a dry white like Pinot Grigio or Sauvignon Blancānothing fancy, just something youād actually drink. If youāre skipping it, no problemājust use a splash more broth!
- Yukon Gold potatoesĀ ā Creamy, buttery, and they hold their shape. Perfect. Russets will work in a pinch, but theyāll break down more and give you a mushier texture. Still tastyājust not quite the same.
- KaleĀ ā I love the earthy bite of kale hereāit cuts through the richness and makes me feel like I did something healthy. Not into kale? Use spinach, but toss it in at the very end so it doesnāt disappear into green mush.
- Heavy creamĀ ā Go big or go home. This is what makes the soup silky and luxurious. YouĀ canĀ use half-and-half, but it wonāt hit the same. (Still cozy, just a little lighter.)
- ParmesanĀ ā Freshly grated Parm or Pecorino adds that perfect salty finish. Please donāt skip it. Itās like the mic drop of the whole bowl.
Recipe variations
- Lighter Version: Use turkey sausage instead of pork, replace heavy cream with half-and-half or evaporated milk, and add extra veggies like zucchini or carrots.
- Spicy Kick: Use hot Italian sausage and add extra red pepper flakes or a dash of cayenne for more heat.
- Hearty Twist: Toss in cannellini beans for more substance.
Serving, storing & make-ahead tips (aka how to live your best soup life)
This Zuppa Toscana is 100% a meal on its ownābut I usually canāt resist pairing it with some garlic bread, soft dinner rolls, or a super simple green salad (Caesar is a classic, but a zippy Italian dressing is alsoĀ chefās kiss). Bonus points if thereās a chilled glass of white wine involved. Comfort food goals = achieved.
Making it ahead? Totally works. In fact, the flavor gets even better after a little time in the fridge. Just store it in an airtight container for up to 3ā4 days. Reheat low and slow to keep the cream from splitting and the soup silky.
Soupās ready when you are. š
Did you cozy up with a bowl of this Zuppa Toscana?
Then youĀ knowĀ what to doādrop a comment, leave a star rating, and let me know how it turned out! I read every single one (usually while eating leftovers š).
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