rewrite this title Zuppa Toscana

Published: by Brigette on March 14, 2026  |  This post may contain affiliate links. Read my disclosure policy here.

Our entire family LOVES this easy Zuppa Toscana soup recipe! In fact, it’s usually the first meal that my daughter requests when she comes back home from college for a visit. It’s hearty and filling, and it might taste even better the second day (if you have any left, that is!). It’s absolutely perfect for chilly days or cool evenings, but you’ll enjoy it any day of the year!

I’ve already lightened it up a bit by using less cream (I promise you won’t notice the difference!) as well as added some extra potatoes and kale to make it stretch further. If you want to make it even more budget-friendly, you can leave out the bacon and substitute whole milk for the cream. It won’t be as rich, but it will still taste amazing! Serve it with a side of easy 30-minute dinner rolls or breadsticks, and you’ll have a yummy meal that the whole family will request for dinner again and again.

Zuppa Toscana Ingredients

1 onion, finely chopped

6-8 cloves garlic, minced

1-pound sausage

8 ounces bacon

a few Tablespoons olive oil, if needed

6 cups chicken broth plus 3 cups water

3 1/2 pounds potatoes, peeled and cut into chunks

2 teaspoon salt

1 teaspoon pepper

6 cups kale, chopped

1 cup heavy whipping cream

parmesan cheese for topping

How to Make Zuppa Toscana

1. In a large soup pot, fry the bacon until crisp. Remove to paper towels and let drain. Crumble into pieces and set aside.

2. In the same pot, fry the sausage until no pink remains.

3. Add in the chopped onion and minced garlic and saute until tender (add in some olive oil if needed for frying – this will depend on how lean your bacon and sausage is).

4. Add the peeled, cubed potatoes, 6 cups chicken broth (I use bouillon cubes + water), 3 cups water, salt, and pepper, and bring to a boil over high heat. Turn down the heat to medium-low and simmer until the potatoes are tender, about 10-12 minutes.

5. Add in the chopped kale and simmer for another 2-3 minutes.

6. Stir in the heavy cream. Taste and add more salt and pepper if needed.

7. Pour into bowls and garnish with bacon pieces and parmesan cheese.

Recipe

Zuppa Toscana

Author Brigette

Course Main Course, Soup

Cuisine American, Italian

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Our entire family LOVES this soup! In fact, it’s usually the first meal that my daughter requests when she comes back home from college for a visit. It’s hearty and filling, and it might taste even better the second day (if you have any left, that is!).

Cook ModePrevent your screen from going dark

Ingredients  

1x2x3x

1 onion finely chopped6-8 cloves garlic minced1 pound sausage8 ounces baconA few Tablespoons olive oil if needed6 cups chicken broth plus 3 cups water3 1/2 pounds potatoes peeled and cut into chunks2 teaspoon salt1 teaspoon pepper6 cups kale chopped1 cup heavy whipping creamparmesan cheese for topping

Instructions

In a large soup pot, fry the bacon until crisp. Remove to paper towels and let drain. Crumble into pieces and set aside.

In the same pot, fry the sausage until no pink remains.

Add in the chopped onion and minced garlic and saute until tender (add in some olive oil if needed for frying – this will depend on how lean your bacon and sausage is).

Add the peeled, cubed potatoes, 6 cups chicken broth (I use bouillon cubes + water), 3 cups water, salt, and pepper, and bring to a boil over high heat. Turn down the heat to medium-low and simmer until the potatoes are tender, about 10-12 minutes.

Add in the chopped kale and simmer for another 2-3 minutes.

Stir in the heavy cream. Taste and add more salt and pepper if needed.

Pour into bowls and garnish with bacon pieces and parmesan cheese.

Notes

I’ve already lightened it up a bit by using less cream (I promise you won’t notice the difference!) as well as added some extra potatoes and kale to make it stretch further. If you want to make it even more budget-friendly, you can leave out the bacon and substitute whole milk for the cream. It won’t be as rich, but it will still taste amazing!
Serve this soup with a side of easy 30-minute dinner rolls or breadsticks, and you’ll have a yummy meal that the whole family will request for dinner again and again.

Nutrition

Calories: 606kcal | Carbohydrates: 40g | Protein: 19g | Fat: 42g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 98mg | Sodium: 1833mg | Potassium: 1181mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2083IU | Vitamin C: 56mg | Calcium: 121mg | Iron: 3mg

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FAQs about Zuppa Toscana:

Can you freeze Zuppa Toscana soup?

Since potatoes often turn mushy when defrosted, I recommend you freeze this soup without the potatoes and add them as you reheat it.

Is Zuppa Toscana healthy?

Zuppa Toscana is an excellent source of potassium, protein, and healthy carbohydrates, but can be high in saturated fat, which is why I sub some cream for milk.

Is Zuppa Toscana gluten free?

This Zuppa Toscana is naturally gluten free as long as you use gluten-free sausage.

How to make Olive Garden Zuppa Toscana?

This Olive Garden Zuppa Toscana copycat recipe has sausage, potatoes, kale, and cream, but I’ve lightened it up by also using milk.

More Recipes You’ll Love:

Also, be sure to check out our $10 dinner ideas series for more easy healthy dinner ideas.

If you make this recipe, please leave a review letting us know how it turned out!

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