Zuppa Toscana is a rich and hearty soup loaded with Italian sausage, tender potatoes, greens, and crispy bacon. Finished with a splash of cream, it’s an easy meal for a chilly day.
If you love hearty sausage soups, try my sausage and kale soup or classic sausage and potato soup next.
Holly’s Recipe Highlights: Zuppa Toscana
Total Time: 45 Mins Servings: 6 Cooking Method: Stovetop
Ingredient Notes
- Italian Sausage: Mild sausage keeps the soup family-friendly, while hot Italian sausage adds extra spice. Try making homemade Italian sausage, or use turkey Italian sausage for a lighter option.
- Potatoes: Russet potatoes break down slightly as they cook, creating a creamier broth, while Yukon Golds stay firmer with a naturally buttery texture.
- Kale or Spinach: Curly kale holds its texture well, but remove the tough stems before chopping. Replace with baby spinach instead, stirring it in during the last couple of minutes so it stays tender and vibrant.
- Heavy Cream: Half-and-half can be used for a lighter soup, though the result won’t be quite as creamy.
Leftovers You’ll Love
- Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months.
- Thaw in the refrigerator. Then reheat on the stovetop over medium-low heat or microwave in short intervals, stirring often. If the soup thickens after chilling, add a splash of chicken broth or cream to loosen it while reheating.
Italian Comfort Food Favorites
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In a large soup pot or Dutch oven, cook bacon over medium heat until crisp. Remove with a slotted spoon to a paper towel-lined plate. Set aside.
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Add sausage and onion to the bacon grease and cook until no pink remains. Drain fat.
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Add potatoes, kale, chicken broth, garlic, and crushed peppers (if using) to the pot.
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Bring to a boil. Reduce heat and simmer uncovered 12-14 minutes or until potatoes are soft.
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Stir in heavy cream and let simmer 1 minute. Taste and season with salt & pepper if desired.
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Garnish with bacon.
If you’d like a thicker soup, combine 2 tablespoons cornstarch with 2 tablespoons water. Drizzle into the boiling soup while stirring until soup reaches desired consistency. You may not need all of the cornstarch mixture.
Zuppa Toscana will keep up to 4 days in the fridge and can easily be reheated on the stovetop or in the microwave.
Serving: 1.25cup | Calories: 520 | Carbohydrates: 7g | Protein: 16g | Fat: 48g | Saturated Fat: 21g | Cholesterol: 126mg | Sodium: 1438mg | Potassium: 546mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2256IU | Vitamin C: 38mg | Calcium: 85mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Dinner, Entree, Lunch, Main Course, Side Dish, Soup
Cuisine American, Italian© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
