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<img loading=“lazy” src=“https://www.simplejoy.com/wp-content/uploads/2025/07/Zuppa-Toscana-Pin-150x150.jpg" onerror=“this.onerror=null;this.src=‘https://blogger.googleusercontent.com/img/a/AVvXsEhe7F7TRXHtjiKvHb5vS7DmnxvpHiDyoYyYvm1nHB3Qp2_w3BnM6A2eq4v7FYxCC9bfZt3a9vIMtAYEKUiaDQbHMg-ViyGmRIj39MLp0bGFfgfYw1Dc9q_H-T0wiTm3l0Uq42dETrN9eC8aGJ9_IORZsxST1AcLR7np1koOfcc7tnHa4S8Mwz_xD9d0=s16000';" alt=“Pinterest graphic for Zuppa Toscana recipe. Pot of Zuppa Toscana with bread beside. Text says, “Zuppa Toscana simplejoy.com.” - 2”>

Zuppa Toscana is a hearty soup recipe that will warm you to your very core. Flavors come together in the perfect way in this delicious comfort food.

Overhead view of a bowl of Zuppa Toscana soup with bread and spoons beside - 3

While you might know this soup from Olive Garden, this Tuscan soup has been around for ages. It features kale, sausage, and potatoes, making it an amazing and filling soup recipe.

Pot of Zuppa Toscana with bread and glass of red wine beside - 4

How to Make Zuppa Toscana

Step 1: Cook the Bacon

In a large pot over medium heat, cook the bacon until it is crisp. Remove from the pot with a slotted spoon and transfer to a paper towel-lined plate. Drain off the excess grease, but there is no need to clean the pot.

Overhead view of a pot of bacon for Zuppa Toscana recipe. - 5

Step 2: Cook the Italian Sausage

Add the Italian sausage and break it up, browning it for about three to five minutes until you no longer see pink.

Overhead view of a pot of meat cooked for Zuppa Toscana recipe. - 6

Step 3: Add the Veggies

Add the onions, garlic, salt, pepper, and red pepper flakes to the cooked sausage and cook for a few minutes.

Overhead view of a pot of meat and onions cooking for Zuppa Toscana recipe - 7

Step 4: Add the Broth

Add the chicken broth and bring to a roaring boil. Add in the potatoes and turn down the heat to a simmer. Cook until the potatoes are fork-tender, about 15 minutes.

Overhead view of a pot of ingredients for Zuppa Toscana recipe - 8

Step 5: Add the Kale

Add the kale and let it wilt, about two minutes.

Overhead view of a pot of ingredients for Zuppa Toscana recipe - 9

Step 6: Add the Cream

Slowly pour in the cream and stir in the cooked bacon. Scoop into bowls and enjoy!

Overhead view of a pot of Zuppa Toscana - 10

Storing and Reheating Leftovers

Store any leftover soup in an airtight container in the refrigerator for up to three days. Reheat only the portion you are going to eat in a small saucepan over low heat, or in the microwave, stirring occasionally until heated through. Because of the kale and cream, I do not recommend freezing this Tuscan soup recipe.

Overhead view of a bowl of Zuppa Toscana with a spoon, bread beside - 11

What to Serve With Zuppa Toscana Soup

This creamy soup is delicious alone, with oyster crackers, or crusty bread. Here are a few other ideas to serve.

  • Easy Garlic Bread (10 Minute Recipe)

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  • Dinner Roll Recipe

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Ingredients

  • 4 slices thick-cut bacon diced
  • 1 pound hot Italian sausage
  • 1 medium yellow onion diced
  • 4 garlic cloves minced
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 6 cups chicken broth
  • 4 Yukon gold potatoes cut into 1 inch pieces
  • 4 cups kale chopped, large stems removed (170 grams)
  • 1 cup heavy cream

Instructions

  • In a large stock pot over medium heat, cook the bacon until it is crisp. Remove from the pot with a slotted spoon and transfer to a paper towel-lined plate. Drain off the excess grease, but there is no need to clean the pot. 4 slices thick-cut bacon
  • Return the pot to medium heat and add the Italian sausage and break it up, browning it for about 3 to 5 minutes until you no longer see pink. 1 pound hot Italian sausage
  • Add in onions, garlic, salt, pepper, and crushed red pepper flakes. Cook for 3 minutes. 1 medium yellow onion, 4 garlic cloves, 1 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/4 teaspoon crushed red pepper flakes
  • Add the chicken broth and bring to a roaring boil. Add in the potatoes and turn down the heat to a simmer. Cook until the potatoes are fork-tender, about 15 minutes. 6 cups chicken broth, 4 Yukon gold potatoes
  • Add the kale and let it wilt, about 2 minutes. Then add in the heavy cream. 4 cups kale, 1 cup heavy cream
  • Return the bacon to the pot, and add more salt and pepper to taste.
Overhead view of a bowl of Zuppa Toscana soup with bread and spoons beside - 12

did you make this

Zuppa Toscana

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Overhead view of a bowl of Zuppa Toscana soup with bread and spoons beside - 13

Zuppa Toscana

Ingredients

  • 4 slices thick-cut bacon diced
  • 1 pound hot Italian sausage
  • 1 medium yellow onion diced
  • 4 garlic cloves minced
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 6 cups chicken broth
  • 4 Yukon gold potatoes cut into 1 inch pieces
  • 4 cups kale chopped, large stems removed (170 grams)
  • 1 cup heavy cream

Instructions

  • In a large stock pot over medium heat, cook the bacon until it is crisp. Remove from the pot with a slotted spoon and transfer to a paper towel-lined plate. Drain off the excess grease, but there is no need to clean the pot. 4 slices thick-cut bacon
  • Return the pot to medium heat and add the Italian sausage and break it up, browning it for about 3 to 5 minutes until you no longer see pink. 1 pound hot Italian sausage
  • Add in onions, garlic, salt, pepper, and crushed red pepper flakes. Cook for 3 minutes. 1 medium yellow onion, 4 garlic cloves, 1 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/4 teaspoon crushed red pepper flakes
  • Add the chicken broth and bring to a roaring boil. Add in the potatoes and turn down the heat to a simmer. Cook until the potatoes are fork-tender, about 15 minutes. 6 cups chicken broth, 4 Yukon gold potatoes
  • Add the kale and let it wilt, about 2 minutes. Then add in the heavy cream. 4 cups kale, 1 cup heavy cream
  • Return the bacon to the pot, and add more salt and pepper to taste.

Nutrition

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