If you’re craving a cozy, comforting bowl of soup, this Zuppa Toscana recipe is exactly what you need. It’s rich, creamy, and packed with hearty potatoes, spicy Italian sausage, crispy bacon, and fresh kale – all simmered together in a flavorful broth that’ll warm you from the inside out.
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Why this recipe is the best
- Rich, creamy & hearty – Thanks to the perfect mix of heavy cream, potatoes, and sausage, this soup is thick, flavorful, and super satisfying.
- Layers of flavor – From crispy bacon to aromatic garlic and onions, every spoonful is packed with depth and warmth. The red pepper flakes give it a subtle kick, but you can adjust the heat to your liking.
- Better than the restaurant version – This homemade version of the famous Olive Garden Zuppa Toscana is richer, fresher, and just all-around more delicious. Plus, you can tweak it to your taste!
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Italian sausage – Use spicy, mild, or a mix of both depending on how much heat you like. I usually go for a mix for the best flavor balance.
- Yukon Gold potatoes – These potatoes have a creamy texture that’s perfect for soup. You can substitute with Russet potatoes if needed, but Yukon Golds give the best flavor and consistency.
- Kale – I love using fresh kale for its slightly bitter flavor, which balances the richness of the soup. If you’re not a kale fan, spinach works too, but add it at the very end since it wilts faster.
- Heavy cream – This adds a rich, creamy finish to the soup. For a lighter option, you can use half-and-half, but the soup won’t be as creamy.
- Parmesan – Freshly grated Parmesan or Pecorino Romano adds a savory depth to the soup. Don’t skip this – it really ties everything together!
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.
How to make Zuppa Toscana
Alright, let’s make some delicious Zuppa Toscana! Grab your ingredients, set a large Dutch oven over medium-high heat, and let’s get cooking.
1: Cook the bacon
In a large Dutch oven, cook 6 oz chopped bacon over medium-high heat until crispy, about 5-7 minutes. Use a slotted spoon to remove the bacon and drain on paper towels. Leave 1 tablespoon of bacon grease in the pot.
2: Brown the sausage
Add 1 lb ground Italian sausage to the pot, breaking it up with a spoon. Cook for 4-5 minutes until browned. It doesn’t need to be fully cooked yet, just nicely seared on the outside.
3: Sauté the aromatics
Reduce heat to medium. If the pot seems dry, add 1 tablespoon olive oil.
Stir in 1 medium diced onion and sauté until softened, about 5 minutes. Add 4 minced garlic cloves, ½ tsp red pepper flakes, and ½ tsp oregano. Cook for 1 minute until fragrant.
Pour in ¼ cup dry white wine to deglaze, scraping up any browned bits.
4: Simmer the potatoes
Pour in 2 (32-oz) containers chicken broth and 2 cups water.
Bring to a boil, then add 6 sliced Yukon Gold potatoes. Simmer for 13-14 minutes, until the potatoes are fork-tender.
If you prefer a thicker soup, mash a few potato slices against the side of the pot to naturally thicken the broth.
5: Add the kale
Stir in 1 bunch of chopped kale, making sure to gently press it into the liquid so it begins to wilt.
Let it simmer for 4-5 minutes, stirring occasionally, until the kale is tender but still vibrant green.
The leaves should soften while retaining a slight bite.
6: Finish the soup
In a small bowl, temper 1 cup heavy cream by whisking in a few spoonfuls of hot broth. Slowly stir the tempered cream into the soup.
Add ¼ cup grated Parmesan and stir until melted. Season with salt and black pepper to taste.
7: Serve & enjoy!
Ladle the soup into bowls and garnish with the crispy bacon you set aside earlier. Add a sprinkle of extra Parmesan and a drizzle of olive oil if you’re feeling fancy. Serve hot with crusty bread or garlic toast – perfect for dipping!
Top tips for recipe success
- Use good quality sausage. The sausage is the star of this soup, so pick one with lots of flavor. A mix of spicy and mild Italian sausage is my go-to!
- Don’t skip the tempering step. Tempering the cream before adding it to the hot soup prevents it from curdling and keeps your soup silky smooth.
- Mash a few potatoes for a thicker soup. If you like your soup on the thicker side, mash some of the potatoes against the side of the pot while they cook.
- Adjust the heat to your taste. Add more red pepper flakes if you like it spicy or leave them out altogether for a milder version.
Helpful recipe hints
Troubleshooting & storage
To thicken Zuppa Toscana, you can mash some of the cooked potatoes and stir them back into the soup.
Alternatively, create a slurry by mixing a tablespoon of cornstarch with a small amount of cold water, then gradually add it to the simmering soup until the desired thickness is achieved.
To prepare Zuppa Toscana in a slow cooker, brown the sausage and bacon first, then add them along with the remaining ingredients (except the cream and kale) to the slow cooker.
Cook on low for 5-6 hours or high for 3-4 hours. Add the kale and cream during the last 30 minutes of cooking, make sure to use LOW heat after adding the cream so it doesn’t split.
Yes, Zuppa Toscana can be made ahead and stored in the refrigerator for up to 3-4 days. The flavors often deepen over time. When reheating, do so gently over low heat to prevent the dairy from separating and to maintain the soup’s texture.
Freezing Zuppa Toscana is possible, but it’s recommended to do so before adding the cream and kale, as dairy can separate upon thawing.
When ready to serve, thaw the soup in the refrigerator overnight, reheat gently, and add fresh cream and kale before serving.
Please note that the potatoes do change texture, so if this bothers you, don’t freeze your soup!
Serving ideas
This Zuppa Toscana is a meal in itself, but I love serving it with a side of garlic bread, dinner rolls or a simple Caesar salad or a green salad with homemade Italian dressing for a full-on comfort food feast.
And if you’re feeling indulgent, pair it with a glass of crisp white wine – perfection!
More cozy soup recipes
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
Zuppa Toscana
Recipe details
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)
- ½ tsp red pepper flakes optional, for extra heat
- ½ tsp dried oregano or Italian seasoning
- ¼ cup dry white wine optional, for deglazing
- 2 (32-oz) contaners chicken broth
- 2 cups water
- 6 medium Yukon Gold potatoes peeled and sliced into ¼-inch slices (about 2 pounds)
- 1 bunch kale leaves stripped and chopped (about 5 cups)
- 1 cup heavy whipping cream tempered before adding
- ¼ 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 6 oz bacon (chopped) 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.
- Brown sausage: Add 1 pound ground 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.
- Sauté aromatics & deglaze: Reduce heat to medium. If pot seems dry, add 1 tablespoon 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 1 medium yellow onion (diced) and sauté until softened, about 5 minutes. Stir in 4 cloves garlic (minced), ½ tsp red pepper flakes, and ½ tsp dried oregano or Italian seasoning and cook for 1 minute until fragrant. Pour in ¼ cup dry white wine to deglaze, scraping up any browned bits.
- Simmer potatoes: Pour in 2 (32-oz) contaners chicken broth and 2 cups water and bring to a boil. Add 6 medium Yukon Gold potatoes (peeled and sliced into ¼-inch slices) and cook for 13-14 minutes or until fork-tender. If desiring a thicker soup, mash a few potato slices against the side of the pot to naturally thicken the broth.
- Add kale: Stir in 1 bunch kale (chopped), simmer for 4-5 minutes until kale is tender.
- Finish: In a small bowl, temper 1 cup heavy whipping cream by whisking in a few spoonfuls of hot broth before adding it to the soup. Stir in ¼ cup grated Parmesan. Season to taste with 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.
Notes
Ingredient notes
- Italian sausage: Use spicy, mild, or a mix for balanced flavor.
- Yukon Gold potatoes: Creamy texture and hold their shape, but Russets work too.
- Kale: Adds a slight bitterness – swap with spinach, but add right at end.
- Heavy cream: Rich and creamy; half-and-half works but is lighter.
Recipe tips
- Use quality sausage – it’s the flavor base!
- Temper the cream to prevent curdling.
- Mash some potatoes for a thicker soup.
- Adjust heat with red pepper flakes to taste.
Storage tips
- Make ahead: Store in the fridge for 3-4 days; reheat gently to keep it smooth.
- Freeze before adding cream & kale (dairy can separate). Thaw, reheat gently, then stir in fresh cream and kale. Note: Potatoes may change texture!
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