If you’re craving a warm, hearty, and comforting soup that’s loaded with savory sausage, creamy broth, tender potatoes, and fresh greens, look no further than this Homemade Zuppa Toscana Recipe. Inspired by the beloved Olive Garden favorite, this rich and satisfying soup is surprisingly easy to make at home—and tastes even better from scratch.
The name “Zuppa Toscana” literally means “Tuscan soup” in Italian, and while it’s not a traditional Tuscan recipe, it’s become a popular American classic. This version features Italian sausage, crispy bacon, garlic, onions, and a creamy broth filled with potatoes and kale. It’s perfect for cold weather, meal prep, or feeding a hungry family with minimal fuss.
Ingredients
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1 lb Italian sausage (mild or spicy, casings removed)
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4 slices bacon, chopped
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1 small onion, diced
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3 cloves garlic, minced
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4 cups chicken broth
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3 medium russet potatoes, sliced thin (or diced if preferred)
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2 cups kale, chopped (or substitute spinach)
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1 cup heavy cream
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½ tsp red pepper flakes (optional, for heat)
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Salt and pepper to taste
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Grated Parmesan cheese (for garnish)
Optional Add-ins:
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½ tsp dried thyme or Italian seasoning
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A squeeze of lemon juice (for brightness)
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¼ cup white wine (added with the onions)
Preparation
Brown the meat
Step 1: Cook the sausage
In a large soup pot or Dutch oven, cook 1 lb Italian sausage over medium-high heat. Break it up with a spoon or spatula as it cooks, until browned and fully cooked—about 6–8 minutes. Use a slotted spoon to transfer the sausage to a bowl and set aside.
Step 2: Cook the bacon
In the same pot, add the chopped bacon. Cook until crispy, about 5–7 minutes. Drain excess grease if needed, but leave about 1–2 tablespoons in the pot for flavor.
Sauté aromatics
Step 3: Add onions and garlic
Add the diced onion to the bacon drippings and sauté for 3–4 minutes until translucent. Stir in the minced garlic and cook for 30 seconds, just until fragrant.
Build the soup base
Step 4: Pour in the broth and potatoes
Add 4 cups chicken broth to the pot, scraping up any browned bits on the bottom. Stir in the thinly sliced potatoes and bring to a gentle boil.
Step 5: Simmer until tender
Reduce the heat to medium and simmer for 10–15 minutes, or until the potatoes are fork-tender. Stir occasionally to ensure even cooking.
Finish the soup
Step 6: Add sausage and kale
Return the cooked sausage to the pot. Stir in 2 cups of chopped kale and simmer for another 2–3 minutes, until the greens are wilted but still vibrant.
Step 7: Stir in the cream
Lower the heat to a gentle simmer. Stir in 1 cup of heavy cream and let the soup warm through—do not boil. Add ½ tsp red pepper flakes if desired, and season with salt and pepper to taste.
Serve and garnish
Step 8: Ladle and top
Ladle soup into bowls and top with freshly grated Parmesan cheese. Serve with crusty bread or garlic toast for dipping.
Variation
Try these delicious twists on the classic Zuppa Toscana:
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Lightened-Up Version: Use turkey sausage and half-and-half instead of cream.
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Veggie-Heavy: Add chopped zucchini, carrots, or mushrooms with the potatoes.
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Dairy-Free: Omit the cream or use full-fat coconut milk for a creamy texture without dairy.
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Extra Rich: Add 2 oz cream cheese in place of half the cream for more thickness.
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Pasta Swap: Replace potatoes with cooked pasta for a heartier texture.
COOKING Note
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Thinly slicing the potatoes helps them cook faster and gives the soup a velvety texture as some break down.
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For best flavor, use homemade or low-sodium chicken broth and season to taste.
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Stir the cream in at the end to prevent curdling. Don’t boil the soup after adding cream.
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Kale holds up better than spinach and adds a slight bitterness to balance the richness.
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Red pepper flakes are optional, but a little spice really enhances the flavor.
Tips
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Make it ahead of time—flavors improve as it sits. Refrigerate for up to 4 days.
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Freeze leftovers without the cream, then add cream when reheating for best texture.
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If your soup thickens too much, add extra broth when reheating.
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Serve with homemade croutons or cheesy garlic bread for a complete meal.
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Stir in lemon juice or a splash of vinegar just before serving for added brightness.
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Nutritional Information (per serving, based on 6 servings)
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Calories: 420
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Protein: 18g
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Fat: 32g
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Carbohydrates: 20g
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Sugar: 2g
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Sodium: 850mg
Note: Nutrition varies based on sausage and broth used.
FAQs
Can I use spinach instead of kale?
Yes! Spinach works great, but add it in the final 1–2 minutes as it wilts very quickly.
What kind of potatoes should I use?
Russet potatoes are traditional, but Yukon Golds or red potatoes also work.
Can I make this in a slow cooker?
Yes. Brown the meat and aromatics first, then cook on LOW for 4–5 hours. Stir in kale and cream during the last 30 minutes.
Is it spicy?
It can be! Use spicy sausage or add red pepper flakes if you like heat—or skip them for a milder version.
Can I use pre-cooked sausage?
Yes, just crumble or slice it and heat thoroughly in the pot with the onions and broth.
Conclusion
This Homemade Zuppa Toscana Recipe is a rich, creamy, and satisfying soup that’s guaranteed to warm you from the inside out. With layers of flavor from sausage, bacon, garlic, and cream, it’s a crowd-pleasing dish that’s surprisingly easy to make. Whether you’re serving it up for Sunday supper or meal-prepping for the week, this comforting soup delivers classic flavor with homemade goodness. One bowl and you’ll see why this version rivals any restaurant version—maybe even better.
Print
Homemade Zuppa Toscana Recipe
- Total Time: 40 min
Ingredients
Ingredients
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1 lb Italian sausage (mild or spicy, casings removed)
-
4 slices bacon, chopped
-
1 small onion, diced
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3 cloves garlic, minced
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4 cups chicken broth
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3 medium russet potatoes, sliced thin (or diced if preferred)
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2 cups kale, chopped (or substitute spinach)
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1 cup heavy cream
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½ tsp red pepper flakes (optional, for heat)
-
Salt and pepper to taste
-
Grated Parmesan cheese (for garnish)
Optional Add-ins:
-
½ tsp dried thyme or Italian seasoning
-
A squeeze of lemon juice (for brightness)
-
¼ cup white wine (added with the onions)
Instructions
Step 1: Cook the sausage
In a large soup pot or Dutch oven, cook 1 lb Italian sausage over medium-high heat. Break it up with a spoon or spatula as it cooks, until browned and fully cooked—about 6–8 minutes. Use a slotted spoon to transfer the sausage to a bowl and set aside.
Step 2: Cook the bacon
In the same pot, add the chopped bacon. Cook until crispy, about 5–7 minutes. Drain excess grease if needed, but leave about 1–2 tablespoons in the pot for flavor.
Step 3: Add onions and garlic
Add the diced onion to the bacon drippings and sauté for 3–4 minutes until translucent. Stir in the minced garlic and cook for 30 seconds, just until fragrant.
Step 4: Pour in the broth and potatoes
Add 4 cups chicken broth to the pot, scraping up any browned bits on the bottom. Stir in the thinly sliced potatoes and bring to a gentle boil.
Step 5: Simmer until tender
Reduce the heat to medium and simmer for 10–15 minutes, or until the potatoes are fork-tender. Stir occasionally to ensure even cooking.
Step 6: Add sausage and kale
Return the cooked sausage to the pot. Stir in 2 cups of chopped kale and simmer for another 2–3 minutes, until the greens are wilted but still vibrant.
Step 7: Stir in the cream
Lower the heat to a gentle simmer. Stir in 1 cup of heavy cream and let the soup warm through—do not boil. Add ½ tsp red pepper flakes if desired, and season with salt and pepper to taste.
Step 8: Ladle and top
Ladle soup into bowls and top with freshly grated Parmesan cheese. Serve with crusty bread or garlic toast for dipping.
Notes
-
Thinly slicing the potatoes helps them cook faster and gives the soup a velvety texture as some break down.
-
For best flavor, use homemade or low-sodium chicken broth and season to taste.
-
Stir the cream in at the end to prevent curdling. Don’t boil the soup after adding cream.
-
Kale holds up better than spinach and adds a slight bitterness to balance the richness.
-
Red pepper flakes are optional, but a little spice really enhances the flavor.
- Prep Time: 10 min
- Cook Time: 30 min
Nutrition
- Calories: 420
- Sugar: 2 g
- Sodium: 850 mg
- Fat: 32g
- Carbohydrates: 20 g
- Protein: 18 g