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Zuppa Toscana

Zuppa Toscana is a rich, creamy Italian soup made with browned Italian sausage, crisp bacon, and tender 1/4-inch potato slices simmered in a garlicky broth. It finishes with wilted kale and heavy cream for a restaurant-style, hearty dinner.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage, bacon, potatoes, kale
  • 1 lb mild or hot Italian sausage Casings removed.
  • 6 slices bacon Chopped (about 170 g).
  • 1 onion Diced.
  • 4 cloves garlic Minced.
  • 0.5 tsp red pepper flakes
  • 6 cup chicken broth
  • 1.5 lb russet potatoes Halved and sliced 1/4 inch thick.
  • 1 cup heavy cream
  • 4 cup kale Stems removed and chopped (about 120 g).
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 grated Parmesan cheese For serving.

Equipment

  • 1 Dutch oven

Method
 

Cook the sausage and bacon base
  1. Cook the chopped bacon in a large Dutch oven over medium heat until crisp, then transfer to a plate and leave about 1 tbsp drippings behind.
  2. Add the Italian sausage to the drippings and cook for 6 to 8 minutes over medium heat, breaking it up, until browned, then transfer to the plate.
  3. Add the diced onion and cook for 4 minutes, then stir in the minced garlic and red pepper flakes for 30 seconds until fragrant.
Simmer the potatoes
  1. Pour in the chicken broth and add the sliced potatoes to the pot.
  2. Bring the mixture to a boil, then simmer for 12 to 15 minutes until the potatoes are tender.
  3. Return the browned sausage to the pot.
Finish with cream and kale
  1. Lower the heat and stir in the heavy cream until combined.
  2. Add the chopped kale and cook for 3 to 4 minutes until wilted.
  3. Season with salt and black pepper, then serve topped with the crispy bacon and grated Parmesan cheese.

Notes

For best texture, slice potatoes consistently at about 1/4 inch so they tenderize in the same time window. Store leftovers covered in the refrigerator up to 3 days; reheat gently (avoid a hard boil) to keep the cream smooth. Freezing is not recommended because cream soups can separate after thawing. For a lighter option, use half-and-half instead of heavy cream, keeping the heat low when adding it to reduce curdling.