Zuppa Toscana is a creamy soup with tender potatoes, spicy Italian sausage, crispy bacon, and bright kale. It is easy to make and packed with rich, savory flavor.
Course Soup
Cuisine Italian
Keyword Zuppa Toscana
Prep Time 10 minutesminutes
Cook Time 50 minutesminutes
Total Time 1 hourhour
Servings 10servings
Calories 463kcal
Author Michelle
Ingredients
1poundground Italian sausage(hot or mild)
6slices bacondiced
1medium oniondiced
6medium garlic clovesminced
7cupschicken broth
4medium Russet potatoespeeled and cubed
2cupsheavy cream
1bundle kaleleaves stripped and chopped
Salt and pepper to taste
Freshly grated Parmesan or Romano cheese for serving
Instructions
In a large pot or Dutch oven over medium heat, add Italian sausage, bacon, onion, and garlic. Cook until sausage is cooked through and no longer pink. Drain excess grease and return to pot.
Add chicken broth and diced potatoes. Bring to a boil, and cook for 15-20 minutes, until potatoes are tender.
Reduce heat. Add cream. The reheat to steaming, but not boiling.
Stir in kale, and add salt and pepper to taste.
Serve warm with freshly grated Parmesan or Romano cheese.
Video
Notes
Nutrition facts do not include cheese topping for serving.
If you want your soup to turn out like Olive Garden's, opt for the spicy Italian sausage.
This recipe is gluten free. Be sure to check the ingredients in the sausage to make sure.
To make dairy free, use full fat coconut milk instead of cream.
To make keto, omit the potatoes, or use diced radishes instead.
Do I have to use cream? Cream really adds to the richness of the soup. But in a pinch, you can use half-and-half instead.
What can I use instead of kale? If you don't have kale, or you just don't like it, substitute spinach or Swiss chard.
Storage: Store leftovers covered in the refrigerator for up to 5 days. To reheat, place in a large pot and heat over medium heat. For a single serving, place in a microwave-safe bowl, and heat for 1-2 minutes in the microwave until warmed through.
Freezer Directions: Prepare soup according to recipe instructions. Allow to cool. Then transfer to a freezer dish or bag. Freeze for up to 3 months. To use, thaw in the refrigerator overnight. Reheat in a large stockpot over medium heat.