This Zuppa Toscana recipe is a rich and comforting Italian sausage and potato soup made with crispy bacon, tender kale, and a creamy broth. It is inspired by the popular Olive Garden favorite, but it is simple enough to make at home and full of satisfying flavor.
When the weather turns cool, a warm bowl of soup is one of the easiest ways to make dinner feel cozy and complete. This homemade Zuppa Toscana is hearty, savory, and filling, with a delicious balance of smoky bacon, seasoned Italian sausage, soft potatoes, and fresh greens. It works well as a simple weeknight meal, yet it is flavorful enough to serve to family or guests with bread and a crisp salad on the side.
Zuppa Toscana is loved for its creamy broth and bold, savory ingredients. The sausage brings plenty of seasoning, the bacon adds smoky crunch, and the potatoes make the soup substantial without being heavy. Kale gives the dish color and texture while balancing the richness of the cream. This version keeps the process straightforward, so you can enjoy a restaurant-style soup from your own kitchen with very little fuss.
How do you make zuppa toscana?
Start by cooking diced bacon in a large pot until it becomes crisp and browned. Remove the bacon and set it aside for garnish. Leave a small amount of the bacon drippings in the pot, then add the Italian sausage. Break the sausage into small pieces as it cooks so it browns evenly. Once the sausage is mostly cooked, stir in the onion and continue cooking until the onion softens.
Next, add the garlic and cook briefly, just until fragrant. Stir in the sliced potatoes, chicken broth, salt, and pepper, then bring the soup to a gentle simmer. Let it cook until the potatoes are tender. To finish, add the heavy cream and kale, then simmer for a few more minutes until the kale wilts into the broth. Spoon the soup into bowls and top each serving with the reserved bacon and chopped parsley.
Tips for the perfect soup
- Hot Italian sausage gives this Zuppa Toscana a gentle spicy kick. If you prefer a milder soup, use mild Italian sausage instead. Pork sausage is classic, but chicken or turkey sausage can also be used.
- Kale is the traditional green in this soup because it holds its shape well in the warm broth. If you prefer a softer green, spinach or escarole can be substituted.
- Thinly sliced Russet potatoes cook quickly and give the soup its classic texture. If you like a chunkier soup, cut the potatoes into cubes instead.
- Frozen cubed potatoes can save prep time. If you use them, reduce the simmering time to about 10 minutes, or cook until the potatoes are tender.
- For the best flavor, season the soup after adding the broth, then taste again at the end. Bacon and sausage can be salty, so adjust carefully.
- Serve this creamy sausage and potato soup as a starter or as a full meal with crusty bread and a fresh green salad.
Crock Pot directions
This Zuppa Toscana recipe can also be made in a slow cooker. Cook the sausage, onion, and garlic first so the meat browns properly and the flavors develop. Transfer the cooked mixture to the crock pot, then add the potatoes, chicken broth, salt, and pepper. Do not add the kale, bacon, parsley, or heavy cream yet.
Cook the soup on low for 4 hours, or until the potatoes are tender. Stir in the heavy cream and kale, then cook for about 5 more minutes, just until the kale wilts. Finish the soup with the cooked bacon and chopped parsley before serving.
How long does zuppa toscana last in the fridge?
Because this soup contains cream, it is best enjoyed within 3 days of being stored in the refrigerator. Let the soup cool, then transfer it to an airtight container. Reheat it gently on the stove over medium heat, stirring occasionally, until warmed through. Avoid boiling the soup after the cream has been added, as gentle reheating helps maintain the best texture.
Can you freeze zuppa toscana?
Zuppa Toscana can be frozen for up to 2 months. Store it in an airtight freezer-safe container, either as one large batch or in individual portions for easy meals later. When ready to serve, thaw the soup in the refrigerator, then warm it in a pot over medium heat until hot. Stir well as it reheats so the creamy broth comes back together.
If you enjoy the Olive Garden version, this homemade Zuppa Toscana is a wonderful recipe to try. It delivers the same comforting combination of sausage, potatoes, kale, bacon, and creamy broth, but you can adjust the heat, seasoning, and texture to suit your taste. It is a dependable soup for cold days, casual dinners, and make-ahead lunches.
More delicious soup recipes
- Tortellini Soup
- Cabbage Soup
- Cheeseburger Soup
- Italian Wedding Soup
- Ham and Bean Soup
Zuppa Toscana
Ingredients
- 4 slices bacon diced
- 1 pound hot Italian sausage casings removed
- 1/2 cup onion diced
- 2 1/2 teaspoons minced garlic
- 3/4 pound Russet potatoes thinly sliced
- 6 cups chicken broth
- salt and pepper to taste
- 1 cup heavy cream
- 1 bunch kale stems removed, leaves torn into 1 inch pieces
- 2 tablespoons chopped parsley
Instructions
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Place the bacon in a large pot over medium-high heat. Cook, stirring occasionally, until browned and crisp, about 4 to 5 minutes.
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Remove the bacon from the pot and set it aside. Drain most of the grease, leaving about 2 teaspoons in the pot.
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Add the sausage and cook, breaking it into small pieces with a spoon, until browned, about 4 to 5 minutes. Add the onion and cook for another 3 to 4 minutes.
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Stir in the garlic and cook for 30 seconds. Drain off any excess grease.
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Add the potatoes, chicken broth, salt, and pepper. Bring the soup to a simmer.
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Cook for 15 to 20 minutes, or until the potatoes are tender. Stir in the heavy cream and kale, then cook for another 4 to 5 minutes until the kale is wilted.
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Top the soup with the reserved bacon and chopped parsley, then serve warm.
Nutrition
Enjoy this creamy Zuppa Toscana warm, topped with crispy bacon and parsley.