Creamy zuppa toscana soup recipe in a wide rustic ceramic bowl with sliced potatoes, crumbled Italian sausage, wilted kale and crispy bacon in a silky cream broth, grated Parmesan, fresh basil and crusty bread beside the bowl

Creamy Zuppa Toscana Soup (One Pot, 40 Minutes)

ByEmma Huntley

The first time I made zuppa toscana soup at home, it was a cold, rainy Tuesday and I had half a bag of potatoes, some Italian sausage and a bunch of kale that needed using up. I threw it all in one pot with a splash of cream, and my family asked for it again that same week. That is the magic of this soup. It is rich, a little spicy, full of soft potatoes and smoky bacon, and it comes together in about 40 minutes with very little fuss. In this post I will show you exactly how I make it, plus my best tips, easy swaps and how to store it so it tastes just as good the next day.

Quick answer: Zuppa toscana soup is a creamy Italian style soup made with browned Italian sausage, bacon, sliced potatoes, kale, garlic, onion, chicken broth and heavy cream. Brown the meat, soften the onion and garlic, simmer the potatoes in broth for about 15 minutes until tender, then stir in the cream and kale and cook 2 to 3 minutes more.

Serves 6 | Prep time 10 minutes | Cook time 30 minutes | Total time 40 minutes

Why You Will Love This Zuppa Toscana Soup?

I make a lot of soups in the colder months, but this one is the bowl everyone at my table fights over. Here is why I keep coming back to it:

  • It is one pot. Everything cooks in the same pot, so cleanup is quick.
  • It is ready in about 40 minutes. That makes it a real weeknight dinner, not a weekend project.
  • It is filling. Sausage, bacon and potatoes make it hearty enough to be a full meal.
  • It uses simple ingredients. You can find everything at any grocery store in the US or UK.
  • It reheats well. The flavor gets even better on day two.
  • It is easy to adjust. You can make it lighter, spicier, dairy free or low carb with a few swaps.

If your family loves creamy soups like my creamy white chicken chili, this one will feel familiar but with a little more kick from the sausage and red pepper flakes.

Ingredients

Here is everything you need for 6 generous bowls:

  • 1 lb (450 g) mild or spicy Italian sausage, casings removed
  • 6 slices (about 170 g) bacon, chopped
  • 1 medium yellow onion (about 150 g), diced
  • 4 cloves garlic, minced
  • 1/2 tsp red pepper flakes (use less for mild)
  • 6 cups (1.4 liters) low sodium chicken broth
  • 1 cup (240 ml) water
  • 4 medium russet potatoes (about 2 lb or 900 g), sliced about 1/4 inch (6 mm) thick
  • 1 tsp dried oregano
  • 1/2 tsp salt, plus more to taste
  • 1/2 tsp black pepper
  • 1 cup (240 ml) heavy cream (double cream in the UK)
  • 4 cups (about 120 g) chopped kale, stems removed
  • 1/4 cup (25 g) grated Parmesan cheese, for serving (optional)
Ingredients for zuppa toscana soup including Italian sausage, bacon, potatoes, kale, onion, garlic and heavy cream

A Few Notes on the Ingredients

Italian sausage: This is the heart of the soup. I use mild sausage when cooking for kids and hot sausage when it is just the adults. If you can only find links, slit the casings and squeeze the meat out.

Bacon: It adds a smoky, salty layer. Thick cut bacon gives you nice chewy bits. Turkey bacon works too, but you may need a little oil to brown it.

Potatoes: Russets turn soft and slightly break down, which thickens the soup. Yukon Gold potatoes hold their shape better if you like firmer bites. Keep the slices even so they cook at the same speed.

Kale: Curly kale is the classic choice. Lacinato (also called Tuscan kale or cavolo nero) is softer and looks lovely. Spinach works in a pinch, but add it right at the end because it wilts in seconds.

Heavy cream: This gives the soup its silky texture. Half and half makes a lighter version. Do not use regular milk on its own, because it can split when it hits the hot broth.

Broth: Low sodium broth lets you control the salt, which matters because sausage and bacon are already salty.

How to Make Zuppa Toscana Soup (Step by Step)

Cook the bacon. Place a large Dutch oven or heavy soup pot over medium heat. Add the chopped bacon and cook for 6 to 8 minutes, stirring often, until crisp. Lift it out with a slotted spoon onto a paper towel lined plate. Leave about 1 tablespoon of fat in the pot and pour off the rest.

Brown the sausage. Add the sausage to the same pot. Break it up with a wooden spoon and cook for 6 to 7 minutes until browned and no pink is left. Move it to the plate with the bacon. If there is a lot of grease, spoon some out, but keep a little for flavor.

Soften the onion and garlic. Add the diced onion and cook for 3 to 4 minutes until soft and see through. Stir in the garlic and red pepper flakes and cook for 30 seconds, just until you can smell the garlic.

Add the broth and potatoes. Pour in the broth and water, scraping up any brown bits on the bottom of the pot. Those bits are pure flavor. Add the sliced potatoes, oregano, salt and pepper.

Simmer. Bring the pot to a boil, then lower the heat to a gentle simmer. Cook uncovered for 12 to 15 minutes, until a fork slides easily into the potato slices.

Return the meat. Stir the sausage and most of the bacon back into the pot. Save a small handful of bacon for topping.

Add the cream and kale. Turn the heat to low. Pour in the cream and stir in the kale. Cook for 2 to 3 minutes, just until the kale turns bright green and softens. Do not let the soup boil hard once the cream is in.

Taste and serve. Taste for salt and pepper. Ladle into bowls and top with the saved bacon and a little Parmesan.

Timing at a Glance

Crockpot and Instant Pot Zuppa Toscana

Crockpot method: Brown the bacon and sausage on the stove first (do not skip this, it builds the flavor). Add the meat, onion, garlic, potatoes, broth, water and seasonings to the slow cooker. Cook on low for 6 to 7 hours or high for 3 to 4 hours. Stir in the cream and kale for the last 15 minutes.

Instant Pot method: Use the saute setting to cook the bacon, sausage, onion and garlic. Add the broth, water, potatoes and seasonings. Seal and cook on high pressure for 4 minutes, then let the pressure release on its own for 5 minutes before a quick release. Switch back to saute, stir in the cream and kale and cook for 2 minutes.

Easy Variations

  • Lighter version: Use turkey sausage, turkey bacon and half and half. It is still creamy but feels less heavy.
  • Low carb version: Swap the potatoes for small cauliflower florets. Cook them for 8 to 10 minutes so they stay tender, not mushy.
  • Dairy free version: Use full fat canned coconut milk in place of the cream. The coconut taste is very light once it mixes with the sausage.
  • Extra spicy: Use hot Italian sausage and add an extra pinch of red pepper flakes.
  • With beans: Stir in a can of drained cannellini beans with the potatoes for extra fiber and protein.
  • Chicken version: Use ground chicken with a little fennel seed and Italian seasoning if you do not eat pork.
Bowl of creamy zuppa toscana soup with sausage, potatoes, kale and bacon served with crusty bread

What to Serve with Zuppa Toscana Soup?

This soup is a full meal on its own, but a few sides make it feel like a proper dinner:

  • Warm garlic bread or crusty sourdough for dipping
  • Simple green salad with a lemon dressing
  • Breadsticks brushed with butter and garlic
  • A crisp Caesar salad
  • Cheesy toast or a grilled cheese sandwich for the kids

When I am hosting a soup night, I like to make two pots so people can try both. This one pairs really well with my creamy white chicken chili or a big pot of lasagna soup. Everyone gets a small bowl of each and nobody goes home hungry.

My Tips for the Best Zuppa Toscana

  • Slice the potatoes evenly. Thin, even slices cook at the same rate. I use a mandoline on the thickest setting when I am in a hurry, but a sharp knife works fine.
  • Do not drain all the fat. A spoonful of bacon and sausage fat is what makes the onions taste so good.
  • Scrape the pot. When you pour in the broth, scrape the bottom well. Those brown bits melt into the soup and add deep flavor.
  • Add the cream at the end. Cream added too early and boiled for a long time can turn grainy.
  • Keep the kale bright. Two to three minutes is enough. Overcooked kale turns dull and loses its nice texture.
  • Season last. Taste only after the meat goes back in, because sausage and bacon add plenty of salt.

Common Mistakes to Avoid

  • Cutting the potatoes too thick. Thick chunks take much longer and can stay hard in the middle.
  • Boiling after adding the cream. Keep it at a gentle bubble or just below.
  • Using regular salted broth. The soup can end up far too salty once the meat goes in.
  • Leaving the kale stems in. They stay tough and stringy. Pull the leaves off the stems before chopping.
  • Skipping the browning step. Raw sausage simmered in broth tastes flat and looks gray.

How to Store and Reheat

Fridge: Let the soup cool, then keep it in an airtight container for up to 4 days.

Reheat: Warm it gently on the stove over medium low heat, stirring often. Add a splash of broth if it has thickened. In the microwave, heat in 1 minute bursts and stir between each.

Freezer: Cream and potatoes can change texture when frozen. For the best result, freeze the soup before adding the cream and kale, for up to 3 months. Thaw overnight in the fridge, reheat, then stir in fresh cream and kale.

Zuppa Toscana Soup FAQs

What does zuppa toscana mean?

Zuppa toscana means “Tuscan soup” in Italian. The creamy version most people know in the US and UK is an American style take on a rustic Italian soup made with sausage, potatoes and greens.

Can I make zuppa toscana without bacon?

Yes. The sausage already brings lots of flavor. Brown the sausage in a little olive oil and add a pinch of smoked paprika to make up for the smoky taste.

What kind of potatoes are best for zuppa toscana?

Russet potatoes are my favorite because they soften and help thicken the broth. Yukon Gold potatoes are a good choice if you want slices that keep their shape.

Can I use spinach instead of kale?

Yes. Use about 5 cups (150 g) of fresh baby spinach and stir it in right before serving. It only needs about 30 seconds to wilt.

How do I thicken zuppa toscana soup?

Mash a few potato slices against the side of the pot and stir them back in. You can also simmer it uncovered for a few extra minutes before adding the cream.

Is zuppa toscana soup healthy?

It is a comfort food, so it is rich. You can make it lighter with turkey sausage, less bacon, half and half and extra kale. It still gives you protein, potassium from the potatoes and plenty of greens.

Final Thoughts

This creamy zuppa toscana soup is one of those recipes I can make without looking at notes now, and I hope it becomes that for you too. It is cozy, filling and full of flavor, and it only takes one pot and about 40 minutes. Make a big batch on Sunday and you will have easy lunches for days. If you try it, I would love to hear how you made it your own. Save this recipe to your soup board on Pinterest so it is ready the next time the weather turns cold.

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