Zuppa Toscana

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Creamy, hearty, and loaded with flavor, Zuppa Toscana is the ultimate comfort soup. Inspired by the beloved Olive Garden classic, this rich and savory bowl brings together spicy Italian sausage, tender potatoes, crispy bacon, and fresh kale in a luscious, garlicky broth. It’s the kind of recipe that warms you to your bones and makes you want to go back for seconds (and thirds!).

Whether you’re serving this on a chilly evening or just craving something cozy and satisfying, Zuppa Toscana is a guaranteed crowd-pleaser. The creaminess from the half and half blends perfectly with the spice of the sausage and the earthy kale, creating a harmony of textures and flavors that feel like a hug in a bowl.

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What Kind of Sausage Should I Use for Zuppa Toscana?

For the most flavor, opt for hot or mild Italian sausage in this recipe. The hot variety adds an extra kick, which pairs beautifully with the richness of the cream and the starchy goodness of the potatoes. If you prefer a milder profile, go with sweet Italian sausage and add red pepper flakes to taste.

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Ingredients for the Zuppa Toscana

Italian Sausage: Adds bold, savory flavor and that signature spice you expect from Zuppa Toscana.

Russet Potatoes: These provide the perfect creamy texture once cooked and help thicken the soup naturally.

Kale: A hearty green that balances the richness of the soup and holds up well in hot broth.

Garlic: Brings depth and aromatic warmth to every bite.

Onion: A foundational flavor that builds the soup’s savory base.

Chicken Broth: The flavorful liquid backbone of the soup.

Half and Half: Adds creaminess without being overly heavy.

Bacon: Crisp, smoky pieces folded in at the end elevate the flavor and add crunch.

Salt and Pepper: To season everything just right.

Crushed Red Pepper Flakes (optional): For those who like a little heat.

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How To Make the Zuppa Toscana

Step 1: Brown the Sausage

In a large Dutch oven or heavy-bottomed pot over medium heat, cook the Italian sausage until browned and crumbly. Use a wooden spoon to break it apart as it cooks. Once browned, transfer the sausage to a plate and set aside, leaving a bit of fat in the pot for added flavor.

Step 2: Sauté the Aromatics

In the same pot, add chopped onion and cook for about 4–5 minutes until translucent. Stir in the minced garlic and cook for another 30 seconds, just until fragrant.

Step 3: Simmer the Potatoes

Pour in the chicken broth and bring it to a boil. Add sliced russet potatoes and reduce the heat to a simmer. Cook for about 10–12 minutes, or until the potatoes are fork-tender.

Step 4: Add the Kale and Sausage Back

Stir the cooked sausage back into the pot along with chopped kale. Let it simmer for 5 minutes until the kale is wilted but still bright green.

Step 5: Make it Creamy

Reduce the heat to low and stir in the half and half. Let the soup warm through for 3–4 minutes without boiling to prevent curdling.

Step 6: Finish with Bacon and Seasoning

Crisp up the bacon in a separate skillet or in the oven, then crumble it over the soup. Taste and adjust with salt, pepper, and red pepper flakes if using.

Serve hot with crusty bread or a side salad.

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How to Serve and Store Zuppa Toscana

Zuppa Toscana is best served hot right after it’s made, when the potatoes are soft, the kale is vibrant, and the creamy broth is silky. A crusty loaf of artisan bread or some buttery garlic knots make the perfect companions for dipping and soaking up every last spoonful.

For a cozy dinner, pair this soup with a light salad tossed in vinaigrette to balance the rich flavors. It’s also a fabulous option for lunch the next day, as the flavors deepen overnight.

To store, allow the soup to cool completely, then transfer it into an airtight container. It keeps well in the refrigerator for up to 4 days. To reheat, warm it slowly on the stove over low heat to avoid separating the cream. If freezing, leave out the cream until reheating to maintain texture.

Frequently Asked Questions

Can I make Zuppa Toscana ahead of time?

Yes! This soup actually tastes even better the next day as the flavors meld together. Just wait to add the cream until reheating to keep it from curdling.

Can I use spinach instead of kale?

You can. Spinach is a softer green and will wilt more quickly, so add it just before serving.

What can I substitute for half and half?

Heavy cream will make it richer, while whole milk will lighten it up. For a dairy-free option, try canned coconut milk for a creamy texture with a slight twist.

Is Zuppa Toscana spicy?

It depends on the sausage you use. Hot Italian sausage adds a kick, but you can keep it mild with sweet sausage and skip the red pepper flakes.

Can I make this vegetarian?

Absolutely. Use plant-based sausage, swap in vegetable broth, and skip the bacon. It’s still flavorful and satisfying.

What type of potatoes work best?

Russet potatoes are ideal because they soften and thicken the soup naturally, but Yukon gold potatoes also work well for a creamier texture.

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Want More Soup Ideas with a Cozy Twist?

If you love this hearty Zuppa Toscana, you might want to curl up with these other comforting favorites from Life with Nina:

• Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce for a rich, cheesy pasta dinner.
• Creamy Shrimp Chowder if you’re craving something creamy and seafood-packed.
• Crockpot Thai Coconut Chicken Soup with bold flavor and velvety texture.
• Zesty Tuscan Artichoke Soup for a lighter, Mediterranean-inspired option.
• Mediterranean White Beans & Greens when you want a plant-forward soup that still comforts.

You’ll find that each of these recipes brings something unique, but they all share that soul-soothing quality we love about homemade soups.

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Save This Pin + Share Your Results

📌 Save this Zuppa Toscana recipe to your Pinterest soup board so you can come back to it any time.

And when you make it, I’d love to hear about it! Did you go spicy or keep it mild? Use spinach instead of kale? Drop a comment and share your twist.

Let’s keep this soup-loving community going strong. And if you want even more inspiration, head over to my Pinterest where I share daily recipes like this: Life with Nina on Pinterest.

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