Zuppa Toscana Soup

Name: Zuppa Toscana Soup with Kale and Sausage
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: Italian-American
Ingredients: 1/2 lb bacon, chopped; 1 lb mild Italian sausage; 1/2 large yellow onion, diced; 4 cloves garlic, minced; 3 large russet potatoes, sliced; 32 oz chicken broth; 1 tsp salt; 1 tsp black pepper; 1 tsp red pepper flakes; 5 oz kale, chopped; 1 cup heavy cream; 1 cup shredded Parmesan cheese, plus more for garnish; Crusty bread, for serving

Zuppa Toscana is a hearty Italian-American soup combining spicy sausage, crispy bacon, tender potatoes, and fresh kale in a rich, creamy broth. This one-pot meal delivers restaurant-quality comfort in under 30 minutes.

🌍Italian-American 🏷️Zuppa toscana 🏷️Soup 🏷️Italian 🏷️Comfort food Sausage

🏷️

🏷️Potato

-0:00

jenmoralesfam04onTikTok

Total

50 min

Servings

6

Difficulty

Easy

Est. Cost

$25–$41

Recipe Source

View original recipe

From TikTok · by jenmoralesfam04

-0:00

jenmoralesfam04onTikTok

Ingredients

1/2 lb bacon, chopped
1 lb mild Italian sausage
1/2 large yellow onion, diced
4 cloves garlic, minced
3 large russet potatoes, sliced
32 oz chicken broth
1 tsp salt
1 tsp black pepper
1 tsp red pepper flakesoptional
5 oz kale, chopped
1 cup heavy cream
1 cup shredded Parmesan cheese, plus more for garnish
Crusty bread, for servingoptional

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Instructions

1
Chop bacon into small pieces.
2
In a large pot or Dutch oven over medium-high heat, cook the chopped bacon until crispy, rendering the fat.
3
Using a slotted spoon, remove the crispy bacon from the pot and set aside, leaving the bacon grease in the pot.
4
Add the mild Italian sausage to the pot with the bacon grease. Use a meat chopper or spoon to break it up as it cooks.
5
Once the sausage is mostly browned, add the diced onion and minced garlic. Cook until the onion is translucent and the sausage is fully cooked through.
6
Pour in the chicken broth, then add the sliced potatoes.
7
Season with salt, black pepper, and red pepper flakes. Stir to combine.
8
Cover the pot, bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are fork-tender.
9
Stir in the kale and cook until it wilts.
10
Pour in the heavy cream and stir.
11
Add the shredded Parmesan cheese and stir until it's melted and incorporated into the soup.
12
Return the cooked bacon to the pot and stir to combine.
13
Serve hot, garnished with additional shredded Parmesan cheese.

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Tips & Notes

Pro tips

Brown the sausage and bacon fully before adding broth—this develops deep flavor and renders fat for the base.
Slice potatoes 1/4-inch thick so they cook through in 12-15 minutes without becoming mushy.
Add kale in the final 2-3 minutes to preserve bright color and tender bite; longer cooking makes it bitter and tough.
Taste and adjust salt after adding kale, as it may absorb broth and dilute seasoning.

Substitutions

Mild Italian sausage → sweet or fennel sausage (milder, less spice)
Russet potatoes → Yukon gold (creamier texture, holds shape better)
Kale → spinach or Swiss chard (add in final 1-2 minutes)
Chicken broth → vegetable broth (omit sausage for vegetarian version)

Storage & make-ahead

Refrigerate in an airtight container for up to 3 days. Reheat on the stovetop over medium heat; store kale separately if making ahead and add fresh kale when reheating.

Common Questions

Can I use hot Italian sausage instead of mild?

Yes. Hot sausage will increase spice; reduce red pepper flakes to 1/2 tsp to balance heat.

Do I need heavy cream for this soup?

No. The starch from potatoes creates creaminess naturally. Add 1/2 cup heavy cream or half-and-half at the end for extra richness if desired.

Can I make this ahead?

Yes. Prepare up to 2 days ahead and refrigerate. Reheat gently on the stovetop. Add fresh kale just before serving to preserve texture.

What can I substitute for kale?

Spinach, Swiss chard, or collard greens work well. Add spinach in the final minute to avoid overcooking; chard and collards need the same timing as kale.