Creamy, hearty and full of flavor! This zuppa toscana soup is a restaurant favorite made easy at home — crispy bacon, savory Italian sausage, tender potatoes and fresh kale simmered in a rich, creamy broth. Simple ingredients, big flavor. Comfort in every bowl!
Prep 15 Min
Serves 6
Family Favorite
Follow the Steps
Zuppa ToscanaA restaurant favorite, made easy at home • Make it your own!
Zuppa Toscana Soup
Creamy + Hearty + Full of Flavor
You need: 6 slices bacon (chopped), 1 lb Italian sausage (ground), 4 cups russet baking potatoes (diced), 4 cups kale (chopped), 4 cups water, 4 cloves garlic (minced), 1 medium onion (chopped), 1 cup heavy whipping cream, salt & pepper to taste. Optional: red pepper flakes for a little heat.
In a large pot over medium heat, cook the chopped bacon for 5-7 minutes, stirring occasionally, until crispy and golden. Remove with a slotted spoon and set aside on a paper-towel-lined plate. Leave about 1 tablespoon of the bacon fat in the pot — that liquid gold flavors the whole soup. Do not skip the bacon — it adds amazing flavor!
Add the ground Italian sausage to the pot with the bacon fat, breaking it into small crumbles with a wooden spoon. Cook for 5-7 minutes until browned and no pink remains. Use mild or spicy Italian sausage for your favorite flavor. Drain off the excess fat so the soup is rich and hearty, not greasy.
Add the chopped onion to the pot and cook for 3-4 minutes until soft and translucent, scraping the bottom to lift up the browned bits. Add the minced garlic and cook for 30 seconds more until soft and fragrant. Golden garlic is perfect — browned garlic turns bitter and will flavor the whole pot.
Stir in the diced potatoes and 4 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 15-20 minutes until the potatoes are fork-tender. Cut the potatoes into even 1/2-inch pieces so they all cook at the same rate.
Stir in the chopped kale, heavy cream, salt and pepper. Simmer gently for 5-10 minutes until the kale wilts and turns a vivid green and the soup is creamy and rich. Keep the heat low — boiling the cream can split it. For a thicker soup, mash a few potatoes against the side of the pot with your spoon, or stir in a little more cream.
Ladle the hot soup into deep bowls and top each with the reserved crispy bacon. Add red pepper flakes for a little heat if you like. Enjoy! Comfort in every bowl — creamy, hearty, full of flavor. A restaurant favorite, made easy at home!
Soup Tips
- Use mild or spicy Italian sausage for your favorite flavor. Mild keeps it family-friendly; spicy adds the kick this soup is famous for.
- Do not skip the bacon — it adds amazing flavor! The crispy bacon on top is the signature finish; the rendered fat flavors the whole pot.
- For a thicker soup, mash a few potatoes or add more cream. A quick mash against the pot wall gives the broth body without any flour.
- Add red pepper flakes for a little heat. A pinch stirred in with the kale gives gentle, even warmth.
- Cut potatoes evenly. Even 1/2-inch pieces cook at the same rate, so every spoonful has perfectly tender potato.
Frequently Asked Questions
Can I use a different potato?
Yes — russets break down beautifully and thicken the soup, but Yukon Gold potatoes also work well and hold their shape a bit more.
Can I make this ahead of time?
Yes — refrigerate in an airtight container for up to 4 days. Reheat gently on low heat; cream soups do best with a slow, gentle warm-up.
Can I use half and half instead of heavy cream?
Yes — it will be slightly less rich but still creamy and delicious. Keep the heat low either way so it does not split.
How do I make it spicier?
Use spicy Italian sausage and add red pepper flakes — that is the classic zuppa toscana kick.
Can I freeze this soup?
Potato and cream soups can turn grainy when frozen. It is best enjoyed fresh, or freeze the soup before adding the cream and kale, then finish it when reheating.