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Zuppa Toscana is a rich, cozy soup made with Italian sausage, potatoes, kale, and cream. It is best known as a restaurant favorite, but it is also the kind of hearty, one-pot soup that fits naturally into home cooking. This version is made completely from scratch with simple ingredients and deep, savory flavor.
Meggan’s Notes
Zuppa Toscana is one of those soups that people remember eating out, then immediately want to recreate at home. As a classically trained chef, I enjoy taking familiar restaurant-style dishes and turning them into reliable, everyday recipes that work in a real kitchen.
This soup hits all the comfort notes I love. It has browned sausage, tender potatoes, leafy greens, and just enough cream to make it feel special without being heavy. It is easy to make, deeply satisfying, and perfect for cold-weather dinners when you want something hearty but uncomplicated.
Why This Recipe Works
- This recipe starts by browning sausage, bacon, and onion together, which builds a strong flavor base right from the beginning.
- Russet potatoes release starch as they cook, naturally thickening the soup without the need for flour or extra steps.
- Adding the kale near the end keeps it tender and vibrant rather than overcooked.
- Heavy cream is stirred in last and gently heated so the soup stays silky and smooth.
- The result is a rich, well-balanced soup that tastes indulgent but is straightforward to prepare.
Zuppa Toscana Ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
- Italian sausage: Bulk sausage works best, but you can also remove the casings from links. Spicy Italian sausage adds heat, while mild sausage makes a more family-friendly soup.
- Bacon: Thick-cut bacon adds depth and a smoky backbone to the broth. Drain well after cooking so the soup does not become greasy.
- Potatoes: Russet potatoes break down slightly and help thicken the soup. For a firmer texture, substitute Yukon Gold potatoes.
- Kale: Curly or lacinato kale both work well. Remove tough stems so the leaves stay tender.
- Heavy cream: This adds richness and body. Do not let the soup boil after adding the cream.
- Red chili flakes: Optional, but a small amount adds gentle heat that balances the cream.
How to Make Zuppa Toscana
- In a Dutch Oven or large stock pot over medium-high heat, cook ground Italian sausage, bacon, and onion until browned, stirring occasionally, about 7-10 minutes. Drain well.
- Add garlic and cook until fragrant, about 30 seconds. Add broth and the bay leaf, scraping the bottom of the pot to pull up any browned bits. Bring to a boil. Add the potatoes and simmer until tender, about 10 minutes. Skim off fat as needed.
- Stir in kale and heavy cream, and continue to cook 2 to 3 minutes more (do not boil). Discard bay leaf. Add red chili flakes (if using) and season to taste with salt and pepper (I like ½ teaspoon salt and ¼ teaspoon pepper).
- Serve topped with freshly grated Parmesan cheese.
Zuppa Toscana Tips and Variations
- Yield: This recipe makes about 6 cups of soup, enough for 6 servings, 1 cup each.
- Control the heat: For a milder soup, use mild sausage and omit the red chili flakes.
- Make it thicker: Mash a few potato slices against the side of the pot before adding the cream.
- Extra greens: Spinach or Swiss chard can be substituted for kale if preferred.
- Slow cooker option: Brown the sausage, bacon, and onion first, then transfer everything except cream and kale to a slow cooker. Cook on LOW for 6 hours. Stir in kale and cream during the last 15 minutes.
How to Store Zuppa Toscana
- Refrigerator: Store leftovers covered in the refrigerator for up to 4 days. Reheat gently on the stove. Add a splash of broth if the soup thickens too much.
- Freezer: This soup freezes best without the cream added. Cool completely, transfer to freezer-safe containers, label, date, and freeze up to 3 months. Thaw overnight in the refrigerator, reheat, then stir in cream and kale.
Frequently Asked Questions
Yes. The flavors improve after a day in the refrigerator. Reheat gently and add extra broth if needed.
You can, but the soup will be thinner and less rich. Whole milk or half and half are the best substitutes.
Only if you use spicy sausage or red chili flakes. Both can be adjusted to taste.
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Zuppa Toscana
IngredientsÂ
- 1 pound ground Italian sausage (see note 1)
- 6 strips bacon thick-cut, chopped
- 1 onion peeled and finely chopped
- 2 cloves garlic minced
- 6 cups chicken broth
- 1 bay leaf
- 1 1/2 pounds russet potatoes cut in half lengthwise and sliced into 1/8-inch half-moons (see note 2)
- 2 cups chopped kale
- 1 cup heavy cream
- 1/4 teaspoon red chili flakes if desired
- salt and freshly ground black pepper
- freshly grated Parmesan cheese for garnish
InstructionsÂ
- In a Dutch Oven or large stock pot over medium-high heat, cook ground Italian sausage, bacon, and onion until browned, stirring occasionally, about 7-10 minutes. Drain well.
- Add garlic and cook until fragrant, about 30 seconds. Add broth and the bay leaf, scraping the bottom of the pot to pull up any browned bits. Bring to a boil. Add the potatoes and simmer until tender, about 10 minutes. Skim off fat as needed.
- Stir in kale and heavy cream and continue to cook 2 to 3 minutes more (do not boil). Discard bay leaf. Add red chili flakes (if using) and season to taste with salt and freshly ground black pepper (I like ½ teaspoon salt and ¼ teaspoon pepper). Serve topped with freshly grated Parmesan cheese.
Notes
- Sausage: To substitute links, slice them open and scrape out the bulk sausage inside.Â
- Potatoes: For thick and creamy soup, use high-starch russet potatoes. If you like a chunky soup with a little more texture, use Yukon Gold potatoes, which hold their shape better.
Nutrition
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