This Zuppa Toscana is a delicious, hearty, one-pot meal that takes 15 minutes to throw together. It’s packed with veggies, tender potatoes, Italian sausage, bacon, and more!
I love hearty soups; and this zuppa toscana is just that…hearty! Meat, veggies, potatoes, and a creamy, flavorful broth? I mean, what more do you need? This soup is one you’ll be making at least once a week!
What is zuppa toscana?
Zuppa Toscana is a more general term that literally translates to “Tuscan Soup.” Classic zuppa toscana is made with veggies, cannellini beans, potatoes, olive oil, and spices, and served with a side of Tuscan bread.
The American version adds Italian sausage, bacon, garlic, and heavy cream. That’s the version we’re making today…and it’s delicious!
This soup is packed with veggies, meat, cheese, and so much texture and flavor!
- Bacon – adds a smoky flavor and crispy texture.
- Sausage – use hot italian sausage for a kick or mild for the kiddos!
- Onion and Garlic – add depth of flavor and bit of nuttiness.
- Kale – provides a pop of color and tons of nutrients!
- Italian Seasoning, Salt, and Pepper – the classic seasoning blend for tons of flavor.
- Chicken Broth and Heavy Cream – the base of the soup. The broth provides flavor and the cream makes this soup ultra luxurious!
- Potatoes – Yukon gold potatoes add a creamy, yet fluffy texture.
- Romano, Asiago, and Parmesan Cheese Blend – my favorite cheese blend. Melts into the soup to thicken it and add so much yummy flavor.
If you don’t like Kale, feel free to sub it out for another leafy green like spinach!
How to make
Just 15 minutes of prep for a delicious dinner!
- Lay your bacon in an even layer in a large stockpot and cook until crispy. Remove the bacon, crumble it, and set aside then drain the grease from the stockpot.
- Cook sausage, onion, garlic, Italian seasoning, salt, and pepper in the same stockpot.
- Stir in chicken broth and potatoes and simmer until the potatoes are cooked through.
- Mix in cooked and crumbled bacon, cream, kale, and cheese then serve and enjoy!
How to thicken
Zuppa toscana is traditionally broth-y. However, if you prefer a thicker soup try mashing or pureeing some of the potatoes in the soup.
If it’s still not thick enough, try a cornstarch slurry. Do this by whisking together equal parts cold water and cornstarch then add little bits at a time until the soup is your desired texture.
Is zuppa toscana healthy?
I’d call this soup “middle of the road”. It’s not necessarily healthy or unhealthy. This soup is packed with veggies and protein from the sausage and bacon, but it also has a bit of heavy cream and cheese.
You can lighten it up by using milk or half & half instead of heavy cream but it won’t be quite as creamy.
One bowl contains about 466 calories, 38 grams of fat, 16 grams of carbs, and 16 grams of protein.
Tips and tricks
- Drain the grease. Italian sausage and bacon can both be pretty greasy when cooked. Make sure you drain the grease after you cook the bacon and, once the soup is done, skim any grease off the top if necessary.
- Make sure the potatoes are cooked. Use a fork to test for doneness. They should be easily pierced.
- Make it keto/low-carb. Swap the potatoes for chopped cauliflower florets.
- Add beans. Traditional zuppa toscana uses cannellini beans. Feel free to mix those in as well or sub them for the meat for a vegetarian version.
- Add a grain. Stir in cooked brown rice or quinoa to bulk it up.
What to serve with zuppa toscana soup
Zuppa toscana is traditionally served with Tuscan bread. Tuscan bread is made without salt with the intention of using it to sop up sauces or broths.
Here are some other yummy things to serve zuppa toscana with!
- Garlic Bread
- Saltine Crackers
- Dinner Rolls
- Pear, Blue Cheese, Candied Pecan Salad
- Caprese Grilled Cheese
- Roasted Veggies
How to store
Leftovers can be stored in an airtight container in the refrigerator for 3-4 days or in the freezer for up to 1 month.
Does zuppa toscana freeze well?
It sure does! To freeze, store your cooled soup in an airtight container and keep it in the freezer for up to 1 month.
To reheat, thaw the soup in the fridge then heat on the stove or in the microwave.
Equipment for this recipe
- 6 slices bacon
- 1 (16 oz) roll hot sausage use mild if desired
- 1 large onion diced
- 4 cloves garlic minced
- 1 teaspoon Italian seasoning
- 1/4 teaspoon salt plus more to taste, if necessary
- 1/4 teaspoon pepper
- 2 (32 oz) cartons chicken broth
- 1 pound Yukon gold potatoes peeled and cubed (approximately 1/2 - 1 inch cubes)
- 1 cup heavy cream
- 2 cups roughly chopped kale tough stems removed
- 1/2 cup finely grated romano asiago, and parmesan cheese blend
- Lay bacon in an even layer in a large stockpot.
- Cook over medium/medium-high heat until crispy.
- Remove bacon, crumble, and set aside.
- Drain the grease from the stockpot.
- Re-heat the stockpot over medium/medium-high heat.
- Once hot, add in sausage, onion, garlic, Italian seasoning, salt, and pepper.
- Cook, breaking up the meat as you go, until the sausage is cooked through and no longer pink.
- Stir in chicken broth and potatoes.
- Bring to a simmer.
- Cover and simmer (you'll probably need to lower the heat back to low) until the potatoes are cooked, about 15 - 20 minutes, stirring occasionally.
- Stir in cooked and crumbled bacon, cream, kale, and cheese blend.
- Taste and re-season, if necessary.
*Note: Nutrition information is estimated and varies based on products used.