Go Back
white bowl with handles filled with zuppa toscana soup and topped with cheese. Kale, sausage and bacon can be seen in the soup.
Print Pin
4.98 from 95 votes

Zuppa Toscana

Zuppa Toscana is a creamy, hearty soup loaded with bacon, sausage, potato and kale. This one pot Zuppa Toscana soup recipe comes together quickly and is so filling and delicious - sure to be a hit with the whole family!
Course Main Dish, Soup
Cuisine Italian
Keyword olive garden zuppa toscana, zuppa toscana, zuppa toscana recipe, zuppa toscana soup, zuppa toscana soup recipe
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 8 servings
Calories 532kcal
Author Trish - Mom On Timeout


  • 16 ounces spicy Italian sausage
  • 8 slices bacon
  • ½ large onion diced
  • 2 to 3 cloves garlic minced
  • 28 ounces chicken broth low-sodium
  • 24 ounces water 3 cups
  • 5 russet potatoes medium, thinly sliced
  • 1 teaspoon crushed red pepper flakes optional
  • salt and pepper optional
  • 4 cups chopped kale
  • 1 cup heavy whipping cream


  • Parmesan cheese


  • Brown sausage in a large pot or dutch oven. Remove sausage with a slotted spoon and set aside.
    16 ounces spicy Italian sausage
  • Cut bacon into small pieces. Add bacon to pot and cook until crispy.
    8 slices bacon
  • Stir in chopped onion. Cook for 5 to 6 minutes or until onion is translucent.
    ½ large onion
  • Stir in minced garlic and cook for 1 minute, stirring frequently.
    2 to 3 cloves garlic
  • Add chicken broth and water to the pot. Add crushed red pepper flakes, salt, and pepper if desired.
    28 ounces chicken broth, 24 ounces water, 1 teaspoon crushed red pepper flakes, salt and pepper
  • Add thinly sliced potatoes (I use a mandoline) and the cooked sausage to the pot and bring to a simmer over medium heat.
    5 russet potatoes
  • Continue cooking until potatoes are tender, about 10 minutes.
  • Add the kale to the soup, and simmer for an additional 5 to 10 minutes, stirring occasionally. Test for seasoning and season with salt and pepper if needed.
    4 cups chopped kale
  • Stir in the heavy cream and let heat through.
    1 cup heavy whipping cream
  • Ladle the soup into bowls and serve with Parmesan cheese on top.
    Parmesan cheese



Storage Information
Refrigerator: Let soup cool to room temperature and then transfer to an airtight container. Leftover soup can be stored in the refrigerator for 3-4 days.
Freezer: Let the soup cool completely before transferring to a freezer safe airtight container. Good for up to 3 months.
Refer to post above for substitutions and FAQs.


Calories: 532kcal | Carbohydrates: 30g | Protein: 17g | Fat: 38g | Saturated Fat: 16g | Cholesterol: 98mg | Sodium: 629mg | Potassium: 1029mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3865IU | Vitamin C: 49.8mg | Calcium: 107mg | Iron: 2.6mg