This creamy and savory Zuppa Toscana recipe features spicy Italian sausage, tender potatoes, kale, and bacon in a rich garlic-infused broth. A comforting Tuscan-inspired soup that’s easy to make and perfect for weeknight dinners or cozy weekends.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 15 minsCook Time 35 minsTotal Time 50 mins 1 lb spicy Italian sausage (bulk or removed from casings)
4 slices thick-cut bacon, chopped
1 medium yellow onion, diced
4 cloves garlic, minced
4 cups russet potatoes, thinly sliced or diced (about 3 medium)
6 cups low-sodium chicken broth
1 cup heavy cream (or half-and-half for lighter option)
4 cups chopped kale (stems removed)
Salt and pepper, to taste
Red pepper flakes (optional, for heat)
Grated Parmesan cheese, for serving
Brown the Meats
1
In a large soup pot or Dutch oven over medium heat, cook chopped bacon until crisp. Remove and set aside on paper towel.
In the same pot with bacon fat, add Italian sausage. Cook and crumble until browned. Drain excess fat if needed.
Sauté Aromatics
2
Add diced onion to the pot and sauté until soft and golden, about 5 minutes.
Stir in garlic and cook for 1 more minute until fragrant.
Simmer the Soup
3
Add sliced potatoes and chicken broth. Bring to a boil, then reduce to a simmer.
Cover and cook for 15–20 minutes, or until potatoes are fork-tender.
Finish the Soup
4
Stir in chopped kale and simmer for 5 minutes until wilted.
Lower heat and stir in heavy cream. Simmer gently for another 3–4 minutes — do not boil.
Add salt, pepper, and red pepper flakes to taste.
Top with crispy bacon and Parmesan just before serving.
Pairing Suggestions
5
Crusty artisan bread or garlic knots for dipping
A simple Caesar or arugula salad with lemon vinaigrette
White wine like Pinot Grigio or Vermentino
Sparkling water with a twist of citrus for balance
Tips & Notes
6
Spice level: Use mild sausage or skip red pepper flakes for a gentler version.
Potato choice: Russets are creamy; red or Yukon golds hold shape better.
Cream swap: Half-and-half or full-fat coconut milk (for dairy-free) work well.
Make-ahead friendly: Keeps beautifully in the fridge for 3 days. Reheat gently to avoid curdling the cream.
Want a thicker soup? Mash a few potatoes against the side of the pot before adding the cream.
Ingredients 1 lb spicy Italian sausage (bulk or removed from casings)
4 slices thick-cut bacon, chopped
1 medium yellow onion, diced
4 cloves garlic, minced
4 cups russet potatoes, thinly sliced or diced (about 3 medium)
6 cups low-sodium chicken broth
1 cup heavy cream (or half-and-half for lighter option)
4 cups chopped kale (stems removed)
Salt and pepper, to taste
Red pepper flakes (optional, for heat)
Grated Parmesan cheese, for serving
Directions Brown the Meats
1
In a large soup pot or Dutch oven over medium heat, cook chopped bacon until crisp. Remove and set aside on paper towel.
In the same pot with bacon fat, add Italian sausage. Cook and crumble until browned. Drain excess fat if needed.
Sauté Aromatics
2
Add diced onion to the pot and sauté until soft and golden, about 5 minutes.
Stir in garlic and cook for 1 more minute until fragrant.
Simmer the Soup
3
Add sliced potatoes and chicken broth. Bring to a boil, then reduce to a simmer.
Cover and cook for 15–20 minutes, or until potatoes are fork-tender.
Finish the Soup
4
Stir in chopped kale and simmer for 5 minutes until wilted.
Lower heat and stir in heavy cream. Simmer gently for another 3–4 minutes — do not boil.
Add salt, pepper, and red pepper flakes to taste.
Top with crispy bacon and Parmesan just before serving.
Pairing Suggestions
5
Crusty artisan bread or garlic knots for dipping
A simple Caesar or arugula salad with lemon vinaigrette
White wine like Pinot Grigio or Vermentino
Sparkling water with a twist of citrus for balance
Tips & Notes
6
Spice level: Use mild sausage or skip red pepper flakes for a gentler version.
Potato choice: Russets are creamy; red or Yukon golds hold shape better.
Cream swap: Half-and-half or full-fat coconut milk (for dairy-free) work well.
Make-ahead friendly: Keeps beautifully in the fridge for 3 days. Reheat gently to avoid curdling the cream.
Want a thicker soup? Mash a few potatoes against the side of the pot before adding the cream.
