When the weather turns crisp, I could happily eat soup every single night — and this Zuppa Toscana is one of the first recipes I reach for. Inspired by the beloved Olive Garden classic, this homemade version is even better: hearty Italian sausage, smoky bacon, tender potatoes, and vibrant kale all simmer together in a rich, creamy broth that tastes like pure comfort.
This Zuppa Toscana Soup is simple, satisfying, and the kind of dinner that earns a permanent spot on your weekly rotation.
Why You’ll Love This Zuppa Toscana Recipe:
- Cozy, creamy, and packed with flavor
- Tastes just like the restaurant — but better
- Simple ingredients and easy prep
- Perfect for chilly nights or meal prep
- Family‑friendly and customizable for spice level
Tips for the Best Zuppa Toscana
- Prep the bacon the easy way. I like to slice several strips into small pieces before cooking — they crisp evenly and cook faster. But baking or pan‑frying whole slices works too.
- Choose your heat level. Mild or hot Italian sausage both work beautifully. I usually use mild and add red pepper flakes so I can control the spice. Start with ½ teaspoon and adjust next time if you want more kick.
- Slice the potatoes thinly. Thin slices mimic the restaurant texture and cook quickly. I scrub them well and leave the skins on for extra flavor, but peeling is totally fine if you prefer.
- Prep the kale properly. Strip the leaves from the tough stems, rinse in a big bowl of clean water, and chop into bite‑size pieces. Fresh kale softens perfectly in the creamy broth.
- Finish with cream for richness. Adding the heavy cream at the end keeps the broth silky and prevents curdling.
Ingredients:
- 12oz bacon, fried and chopped up
- 16oz Italian sausage (mild)
- 1 large yellow onion, diced finely
- 1 Tbsp minced garlic
- 4 medium potatoes, sliced thinly. (I sliced lengthwise in half then thinly sliced each half.)
- 4 cups chicken broth
- 6 cups water
- 1 cup heavy whipping cream
- 3 cups kale leaves, (rinsed well and chopped)
- 1 tsp salt
- 1/2 tsp pepper
- 1/2-1 tsp red pepper flakes, (optional)
Instructions:
- Cook the bacon nice and crisp, drain and cool on paper towels, then chop in to small pieces. (Or chop before cooking – whichever you like.) Set aside
- In a large 6qt stock pot, brown the Italian sausage.
- Remove sausage from stock pot and put to the side with the bacon, but leave the little bit of sausage fat in the pan.
- Sauté chopped onion, garlic and sliced potatoes on med-high heat in the sausage fat, tossing frequently until the onions are starting to get soft and translucent and the potatoes are starting to cook through.
- Add the bacon pieces, Italian sausage, chicken broth and water back in to the pan.
- Bring to a boil, reduce the heat slightly and let simmer 20 mins or so until the potatoes are almost cooked through.
- Add the cream, kale, salt & pepper, (plus optional red pepper flakes.)
- Turn heat to med-low and let simmer for and additional 10-15 minutes or until kale is at desired consistency.
Serve with hot crusty bread or breadsticks! (This breadstick recipe is delicious if you want to try making your own at home!)
Creamy Zuppa Toscana Soup
EQUIPMENT (Amazon Associate Links)
Ingredients
- 12 oz bacon, fried and chopped up
- 16 oz Italian sausage, mild
- 1 large yellow onion, diced finely
- 1 Tbsp minced garlic
- 4 medium potatoes, sliced thinly. (I sliced lengthwise in half then thinly sliced each half.)
- 4 cups chicken broth
- 6 cups water
- 1 cup heavy whipping cream
- 3 cups kale leaves, rinsed well and chopped
- 1 tsp salt
- 1/2 tsp pepper
- 1/2-1 tsp red pepper flakes, (optional)
Instructions
- Cook the bacon nice and crisp, drain and cool on paper towels, then chop in to small pieces. (Or chop before cooking – whichever you like.) Set aside
- In a large 6qt stock pot, brown the Italian sausage.
- Remove sausage from stock pot and put to the side with the bacon, but leave the little bit of sausage fat in the pan.
- Sauté chopped onion, garlic and sliced potatoes on med-high heat in the sausage fat, tossing frequently until the onions are starting to get soft and translucent and the potatoes are starting to cook through.
- Add the bacon pieces, Italian sausage, chicken broth and water back in to the pan.
- Bring to a boil, reduce the heat slightly and let simmer 20 mins or so until the potatoes are almost cooked through.
- Add the cream, kale, salt & pepper, (plus optional red pepper flakes.)
- Turn heat to med-low and let simmer for and additional 10-15 minutes or until kale is at desired consistency.
- Serve with hot crusty bread or breadsticks!
Notes
- Prep the bacon the easy way. I like to slice several strips into small pieces before cooking — they crisp evenly and cook faster. But baking or pan‑frying whole slices works too.
- Choose your heat level. Mild or hot Italian sausage both work beautifully. I usually use mild and add red pepper flakes so I can control the spice. Start with ½ teaspoon and adjust next time if you want more kick.
- Slice the potatoes thinly. Thin slices mimic the restaurant texture and cook quickly. I scrub them well and leave the skins on for extra flavor, but peeling is totally fine if you prefer.
- Prep the kale properly. Strip the leaves from the tough stems, rinse in a big bowl of clean water, and chop into bite‑size pieces. Fresh kale softens perfectly in the creamy broth.
- Finish with cream for richness. Adding the heavy cream at the end keeps the broth silky and prevents curdling.
Zuppa Toscana FAQs:
Can I make Zuppa Toscana ahead of time?
Yes — it reheats beautifully. The potatoes continue to soften slightly, but the flavor gets even better the next day. Add a splash of broth or cream when reheating if needed.
Can I use spinach instead of kale?
You can, but I prefer the kale. If you do use spinach, add it during the last few minutes of cooking since spinach wilts much faster than kale.
How do I make this soup spicier?
Use hot Italian sausage or increase the red pepper flakes. You can also add a pinch of cayenne for extra heat.
Can I make this dairy‑free?
Yes — replace the heavy cream with full‑fat coconut milk. The flavor stays rich and creamy without dairy.
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