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A steaming bowl of Zuppa Toscana soup with creamy broth, crumbled Italian sausage, tender potatoes, and fresh kale, garnished with crispy bacon bits and red pepper flakes.

Zuppa Toscana Soup Recipe

A creamy and hearty Zuppa Toscana soup recipe with Italian sausage, tender potatoes, and fresh kale in a rich, flavorful broth. Perfect for weeknight dinners or cozy gatherings!
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Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Cuisine: Italian
Keyword: Zuppa Toscana Soup Recipe
Servings: 6

Ingredients

  • 1 pound Italian sausage mild or spicy
  • 4 slices of bacon diced (optional)
  • 1 medium onion diced
  • 3 garlic cloves minced
  • 4 cups chicken broth
  • 3 medium potatoes Russet or Yukon Gold, diced
  • 2 cups fresh kale chopped (or spinach as a substitute)
  • 1 cup heavy cream
  • ½ teaspoon red pepper flakes optional
  • Salt and pepper to taste

Instructions

Cook the Bacon (Optional):

  • In a large pot, cook diced bacon over medium heat until crispy. Remove and set aside, leaving a tablespoon of grease in the pot.

Brown the Sausage:

  • Add Italian sausage to the pot and cook until browned, breaking it into crumbles. Remove and set aside.

Sauté Aromatics:

  • In the same pot, sauté the diced onion and minced garlic until soft and fragrant, about 3–4 minutes.

Add Broth and Potatoes:

  • Pour in the chicken broth and add diced potatoes. Bring to a boil, then reduce heat and let it simmer until the potatoes are fork-tender, about 10–15 minutes.

Add Kale and Cream:

  • Stir in the chopped kale and let it wilt. Then pour in the heavy cream and return the cooked sausage to the pot.

Season and Simmer:

  • Season with salt, pepper, and red pepper flakes to taste. Let the soup simmer for another 5 minutes to blend the flavors.

Serve:

  • Ladle the soup into bowls and top with crispy bacon (if used). Serve hot with crusty bread or garlic breadsticks.

Notes

  • Crockpot Version: For a Zuppa Toscana soup crockpot option, brown the sausage first, then combine all ingredients (except kale and cream) in the slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Add kale and cream 30 minutes before serving.
  • Storage Tips: Refrigerate leftovers in an airtight container for up to 3 days. Freeze without cream for up to 2 months. Add cream after reheating for the best texture.
  • Customization: Swap kale for spinach, use turkey sausage for a lighter option, or add extra red pepper flakes for more heat.