Zuppa Toscana is a classic comfort soup that combines crumbled Italian sausage, silky potatoes, kale, and bacon in a rich broth.
This warm and hearty soup brings together tender vegetables, savory meat, and a creamy finish, making it a satisfying choice for a family meal.
The combination of flavors creates a cozy bowl that works especially well during colder months.
Zuppa Toscana-The Short Answer
The creamy broth gets its depth from Italian sausage, garlic, heavy cream, and aromatic ingredients.
The rendered bacon and sausage fat helps build the flavorful base, while low-sodium chicken broth provides the main liquid.
As the ingredients cook together, their flavors blend into a rich and balanced broth without making the soup feel overly heavy.
This Zuppa Toscana Soup Recipe is an easy one-pot meal that comes together with simple ingredients.
Tender potatoes, Italian sausage, kale, bacon, and flavorful broth combine to create a satisfying homemade soup.
This copycat-style version keeps the familiar character of the dish while making the preparation straightforward.
Why You’ll Love Zuppa Toscana
This soup is hearty and creamy without feeling too heavy.
The combination of sausage, bacon, and vegetables creates a rich savory base, while the potatoes and kale add different textures.
The creamy broth brings everything together, making it a satisfying main course for dinner.
The recipe can also be adjusted based on your preference.
Sun-dried tomatoes are an optional addition that adds a bright and slightly acidic flavor.
You can choose mild or spicy Italian sausage depending on the level of heat you prefer.
This is an easy one-pot recipe, which means less cleanup after cooking.
The soup can be refrigerated for up to 4 days and reheated gently to help maintain its creamy texture.
About This Recipe
If you enjoy the Olive Garden version, this Zuppa Toscana copycat recipe gives you a simple way to prepare the soup at home.
It combines the familiar flavors of creamy broth, tender potatoes, Italian sausage, crispy bacon, and kale into a comforting homemade meal.
This one-pot recipe uses a handful of ingredients, making it convenient when you want a flavorful meal without a lot of cleanup.
The soup is satisfying on its own and can also be served with breadsticks for a comforting pairing.
Ingredients Needed
Meat and Protein
• 1 lb / 454 g Italian sausage
• 6 slices / 160 g regular-cut bacon, cut into ½-inch / 1.25 cm pieces
Vegetables and Aromatics
• 1 medium / 150 g yellow onion
• 4 cloves / 12 g garlic, minced
• 1½ lb / 680 g russet potatoes, peeled and cut into ½-inch / 1.25 cm pieces
• 100 g kale (about 4–5 cups loosely packed), tough stems removed and chopped
Liquid and Thickening Ingredients
• 1½ Tbsp / 12 g all-purpose flour
• 6 cups / 1,420 ml low-sodium chicken broth
• ¾ cup / 180 ml heavy cream
Seasonings and Optional Additions
• ½ tsp / 3 g fine table salt
• ½ tsp / 1 g black pepper
• ¼ tsp / 0.5 g red pepper flakes, optional
• ¼ cup / 35 g sun-dried tomatoes, oil-packed, drained and chopped (optional)
• ¼ cup / 25 g Parmesan, finely grated (optional for serving)
Ingredients Notes
Italian sausage creates the main savory flavor of this Zuppa Toscana soup. Use 1 lb / 454 g Italian sausage as the primary protein base.
You can choose mild or spicy Italian sausage depending on the amount of heat you prefer. Browning the sausage first helps develop the deep savory flavor that carries throughout the soup.
Bacon adds smoky flavor and creates the flavorful base for the broth. Use 6 slices / 160 g regular-cut (not thick-cut) bacon cut into ½-inch / 1.25 cm pieces.
The rendered bacon and sausage fat is used to cook the aromatics, adding richness to the soup.
Yellow onion and garlic build the aromatic foundation. Use 1 medium yellow onion and 4 cloves of garlic. The onion softens in the rendered bacon and sausage fat while garlic adds another layer of savory flavor.
All-purpose flour gives the broth some structure without making it overly thick. Use 1½ tablespoons / 12 g flour after the aromatics have softened.
It lightly thickens the broth while keeping the soup creamy and smooth.
Low-sodium chicken broth provides the main liquid base. Use 6 cups / 1,420 ml chicken broth.
Choosing low-sodium broth helps control the final salt level because sausage and bacon already contribute savory and salty flavors.
Russet potatoes add body and heartiness to the soup. Use 1½ lb / 680 g russet potatoes peeled and cut into ½-inch pieces.
Their starch naturally releases during cooking, helping create a fuller broth without needing excessive thickening.
Kale adds freshness, color, and texture to balance the richness of the sausage, bacon, and cream. Use 100 g kale after removing the tough stems, which is about 4–5 cups loosely packed.
Chop it into bite-size pieces so it cooks evenly in the broth.
Heavy cream creates the smooth creamy finish of the soup. Use ¾ cup / 180 ml heavy cream near the end of cooking.
Adding it later helps maintain a creamy texture without making the broth too heavy.
Salt, black pepper, and red pepper flakes season the soup. Use ½ teaspoon fine table salt, ½ teaspoon black pepper, and optional ¼ teaspoon red pepper flakes.
The red pepper flakes add extra heat while allowing you to adjust the spice level.
Sun-dried tomatoes are an optional addition that adds a bright, slightly acidic flavor. Use ¼ cup / 35 g oil-packed, drained, and chopped sun-dried tomatoes if desired.
They add a different flavor note but are not part of the base formula.
Parmesan is an optional finishing ingredient. Use ¼ cup / 25 g finely grated Parmesan when serving. It adds extra savory flavor without changing the main soup structure.
Substitutions
The easiest way to adjust the heat level is by changing the sausage.
Use mild Italian sausage for less heat while keeping the savory flavor that forms the base of the soup.
For more heat, use spicy Italian sausage along with the optional red pepper flakes.
The recipe uses low-sodium chicken broth as the main liquid.
The broth creates the soup base, potatoes add body, and heavy cream provides the creamy texture.
These ingredients are part of the main formula and do not need to be replaced for the standard version.
For the best result, keep substitutions simple and adjust the sausage based on your preferred spice level.
This changes the flavor while keeping the main structure of the recipe intact.
How to Make Zuppa Toscana
Step 1: Cook the Bacon
Start by preparing the bacon in a 5–6 quart Dutch oven or heavy-bottomed soup pot over medium heat. Add 6 slices / 160 g bacon cut into small pieces.
Cook for about 6–8 minutes until the bacon becomes browned and crisp. Transfer the cooked bacon to a plate using a slotted spoon.
Leave about 1½–2 tablespoons of bacon fat in the pot. The rendered fat creates the flavorful base for the soup.
Step 2: Brown the Sausage
Increase the heat to medium-high and add 1 lb / 454 g Italian sausage.
Italian sausage links or bulk Italian sausage can both be used. If using sausage links, remove the casing before cooking.
Break the sausage into small pieces with a wooden spoon. Cook for about 5–7 minutes until the sausage is browned and fully cooked.
Transfer the sausage to the same plate as the bacon. Drain excess fat while leaving about 2 tablespoons in the pot.
If there is less than 1½ tablespoons of fat in the pot, such as when using a lean sausage, add a small amount of oil or butter to bring it to about 2 tablespoons.
Step 3: Cook the Aromatics
Reduce the heat to medium. Add 1 medium yellow onion / 150 g and cook for 4–5 minutes until softened.
Add 4 cloves / 12 g garlic and cook for 30–60 seconds until fragrant. Sprinkle in 1½ tablespoons / 12 g flour.
Stir continuously for 45–60 seconds. This coats the aromatics and helps lightly thicken the broth.
Step 4: Add the Broth and Potatoes
Slowly pour in 6 cups / 1,420 ml low-sodium chicken broth. Stir as you add the broth and scrape the browned bits from the bottom of the pot.
These browned pieces add extra flavor to the soup.
Add 1½ lb / 680 g russet potatoes peeled and cut into ½-inch pieces. Add ½ teaspoon salt and ½ teaspoon black pepper.
Bring the soup to a gentle boil, then reduce the heat and maintain a gentle simmer. Simmer the potatoes for about 12–15 minutes.
Check the potatoes around 10 minutes so they become fork-tender without turning mushy.
Russet potatoes release starch while cooking, which gives the soup more body. Avoid aggressive boiling because it can affect the texture.
Step 5: Add Sausage, Bacon, and Kale
Return the cooked sausage to the pot. Add about three-quarters of the cooked bacon.
Simmer for 2–3 minutes so the flavors combine. Add 100 g kale with the tough stems removed. Cook for about 5–7 minutes until the kale becomes wilted and tender.
Step 6: Finish With Cream
Reduce the heat to low. Stir in ¾ cup / 180 ml heavy cream. Warm gently for 2–3 minutes without bringing the soup to a hard boil.
Taste the soup and adjust the salt, pepper, or red pepper flakes if needed.
Sun-dried tomatoes and Parmesan cheese can be added as optional finishing ingredients. Serve the soup with the reserved bacon and your preferred garnish.
The finished Zuppa Toscana should have tender potatoes, savory sausage, smoky bacon, fresh kale, and a smooth creamy broth.
Can Zuppa Toscana Be Frozen or Reheated?
Zuppa Toscana reheats well and makes satisfying leftovers for the next day. For the best texture, reheat the soup gently over medium-low heat instead of bringing it to a hard boil.
This helps keep the creamy broth smooth and reduces the chance of the cream separating. The soup can also be frozen, but dairy-based soups may separate slightly after freezing and thawing.
For better results, freeze the soup before adding the heavy cream and kale. This allows the soup base to be stored while keeping the final creamy texture closer to the freshly made version.
If you are freezing the soup before adding cream and kale, prepare the soup through the stage where the cooked sausage and bacon are returned to the pot.
Allow it to cool completely before transferring it to freezer-safe containers. When ready to serve, thaw the soup in the refrigerator overnight.
Reheat it gently, then add the kale and cook for about 5–7 minutes until tender. Add the heavy cream near the end and warm for another 2–3 minutes without bringing the soup to a hard boil.
The fully finished soup can also be frozen, but the dairy may separate slightly after thawing. Gentle reheating and stirring can help bring the texture back together.
How to Make This Soup Thicker?
Zuppa Toscana is meant to have a creamy, soup-like consistency rather than being extremely thick.
The russet potatoes naturally release starch as they cook, while the flour in the recipe gives the broth additional structure.
If the soup seems slightly thin after cooking, allow it to rest for a few minutes before making changes. This gives the starch time to settle and can help the soup naturally develop more body.
For a slightly fuller consistency, make sure the potatoes are cooked until fork-tender but avoid overcooking them. The potatoes will release starch into the broth without turning the soup into a heavy sauce.
The heavy cream adds richness and a smooth texture, so there is no need to add extra cream simply to thicken the soup.
If the soup becomes thicker than preferred, a small amount of chicken broth can be added to loosen the consistency.
Keep the heat gentle, especially after adding the cream. Avoid aggressive boiling because it can affect the smooth texture of the finished soup.
Make-Ahead Tips
For storing leftovers, allow the soup to cool before transferring it to an airtight container. Refrigerate for up to 4 days.
If you want to prepare the soup ahead for longer storage, freeze it before adding the cream and kale.
This helps protect the texture, although russet potatoes may become slightly mealy or grainy after freezing and thawing.
Storage Instructions
For freezing, portion the soup into freezer-safe bags or containers.
To thaw, move the soup to the refrigerator and allow it to thaw overnight.
For reheating, place the soup in a Dutch oven or sauce pot and warm it over medium-low heat. Stir occasionally until heated through.
Keep the heat gentle and use low heat if needed. Avoid aggressive boiling during reheating to help preserve the creamy texture.
If the soup was frozen before adding cream and kale, add the kale first and cook until tender. Then add the cream near the end and warm gently without bringing the soup to a hard boil.
Tips for Making Zuppa Toscana
Start by choosing the heat level you prefer. Italian sausage can be mild or spicy, and the spicy variety adds extra flavor to the creamy soup.
Cook the bacon first and set it aside. Then brown the sausage in the same pot over medium-high heat and drain excess fat while leaving about 2 tablespoons in the pot.
Use the same pot to cook the onion and minced garlic until softened and fragrant. Using the same cooking vessel helps carry the savory flavors through the soup.
Fresh peeled and chopped potatoes provide the best texture.
After the aromatics are ready, stir in the flour before gradually adding the chicken broth. Add the potatoes and let the soup gently simmer until they become soft and fork-tender.
Return the sausage and most of the bacon to the pot. Add the kale and stir until combined.
Lower the heat before adding the heavy cream and warm it gently without bringing the soup to a hard boil.
Taste and adjust the seasoning, then serve with the reserved bacon. If the sausage releases more grease than you prefer, let the soup cool for 5–10 minutes.
Gently skim the grease layer from the surface before serving.
Nutrition Insight
A serving of Zuppa Toscana contains approximately:
• 503 kcal
• 29 g carbohydrates
• 27 g protein
• 31 g fat
• 1,845 mg sodium
The recipe makes 6 servings, with each serving measuring approximately 1⅔ cups.
These values are based on the exact base formula and provide an estimate of what each serving contributes.
The nutritional information is an estimate because final values can vary depending on the ingredients and brands used.
The calculation excludes optional sun-dried tomatoes and Parmesan and assumes excess rendered fat is discarded.
Different nutrition calculators or ingredient labels may produce slightly different results.
Frequently Asked Questions
What Can You Use in Place of Sausage?
Italian sausage is an important part of this soup because it provides the main savory flavor and protein.
No substitute has been tested for this formula, so keeping the sausage maintains the intended flavor of the soup.
It works together with the potatoes, kale, chicken broth, and cream to create the classic Zuppa Toscana style.
What Ingredients Are Used in Traditional Zuppa Toscana?
This version combines Italian sausage and bacon with onion, garlic, russet potatoes, kale, chicken broth, flour, and heavy cream.
The bacon adds smoky flavor while the sausage creates the main savory base.
Flour gives the broth light structure, potatoes add starch and body, kale brings freshness and color, and cream creates the smooth texture.
Is Zuppa Toscana Suitable for Freezing?
For better results, freeze the soup before adding the cream and kale. This should be done after the cooked sausage and bacon have been returned to the pot.
Russet potatoes may become slightly mealy or grainy after freezing and thawing, but they can remain in the soup.
When ready to serve, thaw the soup in the refrigerator and reheat gently.
Add the kale and cream near the end, then warm everything through without bringing the soup to a hard boil. This helps maintain the creamy texture.
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