Zuppa Toscana

This is hands down my favorite soup to make and eat! I love Italian food and well this soup is perfect to make on its own or to serve as an addition to any Italian meal! 

I personally love to make this with hot sausage but if I am making it for a crowd I will use mild Italian sausage. 

I hope you love this soup as much as I do! 

5 from 1 reviews
Zuppa Toscana
Prep time
Cook time
Total time
Recipe type: Soups
Serves: 4-6
  • 1 lb. loose Italian sausage (can use mild or hot sausage)
  • 2 large russet baking potatoes, sliced in half, and then in ¼ inch slices (or 4 medium potatoes)
  • 1 large onion, chopped
  • 4 slices cooked bacon, chopped
  • 1⁄2 teaspoon salt
  • 1⁄4 teaspoon black pepper
  • 1⁄2 teaspoon red pepper flakes
  • 2 garlic cloves, minced
  • 2 large bunches of kale, chopped, about 4 cups
  • 8 cups chicken broth (I usually use water and chicken bouillon or you can use 2 boxes of chicken broth)
  • 1 cup heavy whipping cream
  • Parmesan cheese
  1. Cook the sausage until browned in a large saucepan or dutch oven at medium-high heat (your soup will cook in this pan so use a big pan). Break apart the sausage as it browns so the loose sausage is in small pieces.
  2. Add onions, garlic, salt, pepper and red pepper flakes to sausage and cook until onions are translucent and softened.
  3. Reduce heat back to medium and add the potatoes to the pot. Slowly add the chicken stock and stir to combine.
  4. Cook on medium heat until potatoes are done and stir occasionally. About 20 minutes, until the potatoes are tender and soft.
  5. Reduce heat to lowest setting and add in your kale and cooked bacon and slowly pour the warm cream while stirring.
  6. Taste the soup for seasoning, at this point you may add more salt, pepper or red pepper flakes, if desired.
  7. Serve in bowls, top with Parmesan cheese and enjoy!


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