This hearty Zuppa Toscana recipe combines crispy bacon, flavorful Italian sausage, tender potatoes, and nutrient-packed kale in a rich, creamy broth. It’s a perfect one-pot meal for busy weeknights or a cozy dinner at home. With minimal prep time and ingredients you likely have on hand, this soup is as convenient as it is delicious. Whether you’re cooking for family or hosting guests, this Zuppa Toscana brings warmth and flavor to the table. Serve with crusty bread to make it a complete meal.

Ingredients

5 strips of bacon (thick cut works best)
1 pound Italian sausage (mild or spicy, see note)
1 medium onion, chopped
5 cloves garlic, minced
2 cups chicken broth (beef broth works too)
4 cups water
4 large red potatoes, diced (skins left on for texture)
1/4 teaspoon Italian seasoning
1 cup heavy or whipping cream
1 small bunch kale, torn into bite-size pieces (remove tough stems)
Salt and pepper, to taste

Instructions

Step 1: Prepare the Bacon and Sausage

Use kitchen shears or a knife to cut the bacon into small pieces. Add it to a large pot over medium-high heat. Cook for about 5 minutes, allowing the bacon to render some fat.
Add the sausage to the pot. Break it apart with a spoon and cook alongside the bacon until both are browned and crispy, about 15 minutes. Stir occasionally to ensure even cooking.
If there’s excess fat, carefully spoon out some, but leave about 2–3 tablespoons for flavor.

Step 2: Build the Base

Add the chopped onion and minced garlic to the pot. Stir and cook for 2–3 minutes until fragrant and softened.

Step 3: Add the Broth and Potatoes

Pour in the chicken broth and water. Add the diced potatoes and sprinkle in the Italian seasoning.
Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to medium-low and let it simmer for 10–15 minutes or until the potatoes are tender.

Step 4: Finish the Soup

Stir in the heavy cream and kale. Simmer for another 5 minutes, allowing the kale to soften and wilt.
Taste and season with salt and pepper as needed. Serve hot with crusty bread or a side salad.

Why You’ll Love This Recipe

Quick and Comforting: A hearty, flavorful soup ready in under an hour.
Classic Flavors: The combination of bacon, sausage, and creamy broth creates a rich and satisfying dish.
Nutritious Additions: Kale and potatoes provide fiber and vitamins, making this a wholesome meal.

Tips

Browning is Key: Take your time browning the bacon and sausage for the best flavor.
Potatoes: Red potatoes hold their shape well, but you can substitute Yukon Golds for a creamier texture.
Leftovers: This soup reheats beautifully. Add a splash of water or broth when reheating to maintain the perfect consistency.

Variations and Substitutions

Vegetarian Option: Replace the bacon and sausage with plant-based alternatives and use vegetable broth.
Spicy Kick: Use hot Italian sausage and add red pepper flakes for extra heat.
Leafy Greens: Swap kale with spinach or Swiss chard if preferred.

FAQs

Can I make this soup ahead of time?

Yes! It tastes even better the next day. Store in an airtight container in the fridge for up to 3 days.

Can I freeze Zuppa Toscana?

Yes, but note that the texture of the potatoes and kale might change slightly. Freeze for up to 2 months and reheat gently.

Can I use milk instead of cream?

For a lighter version, whole milk or half-and-half can be used, but the soup may be slightly less creamy.

Serving and Suggestions

Serve Zuppa Toscana with a side of warm crusty bread or garlic knots to soak up the flavorful broth. Pair it with a simple green salad for a balanced meal. Add a sprinkle of freshly grated Parmesan cheese for an extra layer of flavor.