Zuppa Toscana is a cozy, comforting Italian-inspired soup that has found a special place in American kitchens, thanks to its rich flavors and hearty ingredients. The name literally means “Tuscan soup,” and it’s known for its delicious blend of crumbled Italian sausage, crispy bacon, tender potatoes, and fresh kale, all simmered in a creamy broth. While the Olive Garden popularized it in the U.S., homemade versions are even better—fresh, customizable, and packed with flavor. It’s the kind of meal that feels like a warm hug on a chilly day.
Quick Facts
| Course | Soup |
|---|---|
| Cuisine | Italian-American |
| Difficulty | Easy |
| Servings | 6 |
| Prep Time | 15 minutes |
| Cooking Time | 30 minutes |
| Calories | 410 per serving |
Equipment Needed
To make this comforting soup just right, you’ll need some basic kitchen tools. Each one plays an important role in making the cooking process smooth and stress-free.
- Large soup pot or Dutch oven – For sautéing and simmering everything in one pot.
- Wooden spoon or silicone spatula – For stirring the ingredients without scratching your pot.
- Chef’s knife and cutting board – To prep your veggies and slice potatoes.
- Measuring cups and spoons – For getting your ingredients just right.
- Colander – To drain cooked sausage or rinse kale if needed.
- Ladle – For serving up those piping hot bowls of soup.
These are simple, everyday items—no fancy gear needed!
Ingredients
Here’s everything you’ll need for this soul-warming bowl of Zuppa Toscana:
- 1 lb Italian sausage (mild or spicy, your choice)
- 4 strips of bacon, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 medium russet potatoes, sliced thin
- 6 cups chicken broth
- 1 cup heavy cream
- 3 cups kale, chopped and stemmed
- Salt and pepper to taste
- Optional: red pepper flakes for heat
- Optional: grated Parmesan cheese for topping
Instructions
Step 1: Cook the bacon
In a large pot, cook the chopped bacon over medium heat until crispy. Remove and set aside, leaving the fat in the pot.
Step 2: Brown the sausage
Add sausage to the pot. Break it up and cook until browned. Drain excess fat, if needed.
Step 3: Sauté the aromatics
Add diced onion and cook until soft. Stir in garlic and cook for 30 seconds until fragrant.
Step 4: Add potatoes and broth
Toss in the sliced potatoes and pour in the chicken broth. Simmer for 15–20 minutes, or until potatoes are tender.
Step 5: Stir in kale and cream
Add kale and cook for 5 minutes. Lower heat, pour in the cream, and stir gently. Heat through but don’t boil.
Step 6: Season and serve
Season with salt, pepper, and optional red pepper flakes. Top with crispy bacon and Parmesan if desired.
Essential Note
Thinly slicing the potatoes helps them cook faster and gives the soup a silky texture. Don’t rush this part—uniform slices mean even cooking. Also, use fresh kale and remove the stems for a better mouthfeel. Add cream at the end to keep it from curdling, and don’t let it boil after adding dairy.
