Zuppa Toscana Recipe: Creamier and Better Than the Original
This Zuppa Toscana recipe features spicy Italian sausage, crispy bacon, and tender Yukon Golds in a rich garlic-cream broth. Better than any restaurant version.
This homemade zuppa toscana recipe is exactly what you want on a cold evening when you need a meal that feels like a hug. While many know this soup from a certain Italian-American chain, my version levels up the flavor by using high-quality hot Italian sausage and rendering the bacon fat to build a deeper, smokier base.
Making an easy zuppa toscana shouldn't mean sacrificing depth. By using Yukon Gold potatoes instead of Russets, we ensure the slices hold their shape and develop a creamy, buttery texture that mimics the silkiness of the heavy cream broth. It is a hearty, one-pot meal that comes together in under an hour.
Whether you are looking for an olive garden zuppa toscana copycat or just a damn good bowl of soup, this recipe hits the mark. The secret is the balance of heat from the sausage and the freshness of the kale, added at the very end to maintain its vibrant green color and just enough bite.
Ingredients
The Base
- 1 lb (450g) hot Italian sausage, casings removed
- 6 slices thick-cut bacon, diced
- 1 large yellow onion, finely diced
- 4 cloves garlic, minced
- 1/2 tsp crushed red pepper flakes (optional for extra heat)
The Soup
- 1.5 lbs (680g) Yukon Gold potatoes, sliced into 1/4-inch rounds or half-moons
- 6 cups (1.4L) high-quality chicken bone broth
- 1 bunch lacinato or curly kale, stems removed and chopped
- 1 cup (240ml) heavy cream
- Kosher salt and freshly cracked black pepper to taste
- Parmesan cheese for serving
Instructions
- 1
Brown the sausage in a large Dutch oven over medium-high heat, breaking it into small crumbles with a wooden spoon until fully cooked and slightly browned. Remove with a slotted spoon and set aside.
- 2
Add the diced bacon to the same pot and cook until crispy. Remove the bacon bits and drain on paper towels, but leave about 2 tablespoons of the rendered fat in the pot.
- 3
Lower the heat to medium and sauté the onion in the bacon fat for 5–6 minutes until translucent and soft.
- 4
Stir in the minced garlic and red pepper flakes, cooking for just 1 minute until fragrant.
- 5
Pour in the chicken broth and use your spoon to scrape up any browned bits (fond) from the bottom of the pot.
- 6
Add the sliced potatoes to the liquid. Bring to a boil, then reduce heat to a simmer and cook for 15–20 minutes, or until the potatoes are fork-tender but not falling apart.
- 7
Stir the cooked sausage back into the pot and pour in the heavy cream. Let it simmer for another 2 minutes to thicken slightly.
- 8
Fold in the chopped kale and cook for 2–3 minutes until wilted and bright green.
- 9
Season generously with salt and black pepper. Serve immediately, topped with the reserved crispy bacon and plenty of shaved Parmesan.
Nutrition (per serving)
Estimates only — not medical or dietary advice.
- Calories
- 565 kcal
- Protein
- 21 g
- Carbs
- 24 g
- Fat
- 43 g
- Fiber
- 3 g
- Sugar
- 5 g
- Sodium
- 1180 mg
Tips
- → Don't peel the potatoes. Yukon Gold skins are thin and add great texture and nutrients to the broth.
- → If the soup feels too thin, crush a few of the cooked potato slices against the side of the pot with your spoon to release starch and thicken the base naturally.
- → Use Lacinato (Dino) kale if you prefer a more tender leaf; curly kale provides more volume and a sturdier texture.
FAQ
Can I make this zuppa toscana recipe in a slow cooker?
Yes. Brown the sausage and onions first, then add them to the crockpot with potatoes and broth. Cook on low for 6-7 hours. Stir in the cream and kale during the last 30 minutes.
Why does my soup look oily?
If you don't drain enough fat after browning the sausage and bacon, the oil will rise to the top. Be sure to leave only about 2 tablespoons of fat in the pot before adding your onions.
How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over medium-low heat; do not let it boil vigorously or the cream may break.
Can I freeze this soup?
Dairy-based soups with potatoes often change texture when frozen. The potatoes can become mealy. If you must freeze it, do so before adding the cream and kale, then add those fresh when reheating.
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