Go Back

Zuppa Toscana

Zuppa Toscana is a creamy Italian soup where crumbled Italian sausage and crispy bacon simmer with tender russet potatoes. A final stir of kale and heavy cream wilts the greens into a rich, savory broth, finished with Parmesan.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage
  • 1 lb Italian sausage Use mild or hot Italian sausage; crumble before browning.
Bacon
  • 4 bacon Chop into small pieces for crisping.
Aromatics
  • 4 cloves garlic Minced for quick flavor release.
  • 1 onion Diced so it softens evenly.
Broth and liquid
  • 4 cup chicken broth Low-sodium works if you adjust salt later.
  • 2 cup water Adds body without overpowering the broth.
Potatoes and greens
  • 4 russet potatoes Slice for even simmering; keep pieces similar in thickness.
  • 2 cup kale Chopped kale wilts quickly at the end.
Cream and seasoning
  • 1 cup heavy cream Add after simmering so it stays silky.
  • 1 salt and pepper Season to taste in the final heating step.
Topping
  • 1 grated Parmesan cheese Serve on top so it stays distinct.

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage
  1. Heat a Dutch oven over medium-high heat and brown the Italian sausage, breaking it into small pieces until no longer pink, about 8 minutes; drain and set the sausage aside.
  2. Keep the pot handy so you can reuse the drippings for the bacon step.
Crisp the bacon
  1. In the same Dutch oven, cook the chopped bacon until crisp, about 6 minutes; drain and set the bacon aside.
Simmer the potatoes
  1. Add the onion and garlic to the Dutch oven and cook until softened, about 3 minutes, stirring often so garlic doesn’t brown.
  2. Add the chicken broth, water, and sliced russet potatoes, then bring to a simmer and cook until the potatoes are tender, about 15 minutes.
Finish with sausage, bacon, kale, and cream
  1. Return the sausage and bacon to the soup and simmer for 10 minutes to meld flavors.
  2. Add the chopped kale and heavy cream, season with salt and pepper, and heat until the kale wilts, about 3 minutes.
Serve
  1. Ladle the soup into bowls and sprinkle with grated Parmesan cheese before serving.

Notes

For the best texture, slice the russet potatoes evenly so they tenderize at the same rate. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently over low heat and add a splash of broth if it thickens. Freezing is not recommended because the cream can separate after thawing. For a lighter option, use half-and-half in place of heavy cream, added in the final step.