Easy Zuppa Toscana – A Cozy, Creamy One-Pot Classic
There’s something incredibly comforting about a bowl of Zuppa Toscana. The creamy broth, the tender potatoes, the savory sausage, and those little flecks of kale all come together in a way that feels rich without being overwhelming. It’s the kind of soup you crave on chilly evenings, rainy afternoons, or anytime you want something warm, hearty, and deeply satisfying without a lot of effort.
This easy Zuppa Toscana is inspired by the beloved restaurant favorite, but it’s designed for real life at home. One pot, simple ingredients, and a straightforward method that doesn’t require hours in the kitchen. The result is a soup that tastes slow-simmered and indulgent, even though it comes together surprisingly fast.
What makes Zuppa Toscana so special is the balance of flavors and textures. The Italian sausage brings bold, savory depth. Potatoes soften into the broth, giving it body and heartiness. Garlic and onion build a fragrant base, while a touch of cream transforms everything into that signature silky finish. Kale adds just enough freshness and color to keep the soup from feeling too heavy.
This is the kind of recipe that quickly becomes part of your regular rotation. It’s perfect for busy weeknights, cozy weekends, or feeding a hungry family without much fuss. It also reheats beautifully, making it ideal for leftovers and meal prep. Serve it with crusty bread, and you’ve got a complete, comforting meal that feels like a hug in a bowl.
If you’ve ever loved a restaurant version of Zuppa Toscana and wished you could make it easily at home, this recipe is for you. Simple, cozy, and endlessly satisfying, it’s proof that comfort food doesn’t have to be complicated.
Ingredients:
- 1 pound Italian sausage (mild or spicy)
- 4 slices bacon, chopped
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 3 cups russet potatoes, sliced or diced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- 1 cup heavy cream
- 2 cups chopped kale
- Grated Parmesan, for serving
Instructions:
- In a large pot or Dutch oven over medium heat, cook the bacon until crisp. Remove with a slotted spoon and set aside, leaving the bacon drippings in the pot.
- Add the Italian sausage to the pot and cook until browned, breaking it up as it cooks. Remove excess grease if needed.
- Add the diced onion to the sausage and cook for 3–4 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
- Pour in the chicken broth and add the potatoes, salt, black pepper, and red pepper flakes. Bring to a gentle boil.
- Reduce heat to a simmer and cook for 12–15 minutes, or until the potatoes are fork-tender.
- Stir in the heavy cream and chopped kale. Simmer for another 5 minutes until the kale is wilted and the soup is creamy.
- Taste and adjust seasoning as needed.
- Ladle into bowls and top with crispy bacon and grated Parmesan before serving.
Easy Zuppa Toscana
Ingredients
Equipment
Method
- Cook bacon until crisp; set aside.
- Brown sausage with onion and garlic.
- Add broth, potatoes, and seasonings; simmer until tender.
- Stir in cream and kale; cook until wilted.
Notes
Tips & Tricks
Slice the potatoes evenly so they cook at the same rate. For an extra creamy texture, lightly mash a few potato pieces directly in the pot before adding the cream.
Variations
Use turkey sausage for a lighter version, or swap kale for spinach if that’s what you have on hand. You can also add a splash of milk instead of cream for a slightly lighter broth.
Serving Suggestions
Serve Easy Zuppa Toscana with crusty bread, garlic bread, or breadsticks. A simple green salad with a tangy vinaigrette pairs beautifully with the creamy soup.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, stirring occasionally. Add a splash of broth if the soup thickens.
FAQ
Can I make this ahead of time? Yes, Zuppa Toscana tastes even better the next day as the flavors meld.
Can I freeze it? It can be frozen, though the texture may change slightly due to the cream.
History / Fun Facts
“Zuppa Toscana” translates to “Tuscan soup,” though the creamy sausage version popular in the U.S. is more Italian-American than traditional Tuscan. Its popularity soared thanks to restaurant versions that highlighted bold flavors and comforting textures.
