Name: Zuppa Toscana Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 lb Italian sausage, casing removed; 4 cups russet potatoes, diced; 1 medium yellow onion, chopped; 3 cloves garlic, minced; 6 cups chicken broth; 1 cup heavy cream; 2 cups kale, chopped; 4 slices bacon, chopped; Salt and black pepper to taste; 1/2 tsp crushed red pepper flakes (optional)

Let Me Tell You About This Zuppa Toscana Soup

Okay, honest confession up front: the first time I made Zuppa Toscana Soup at home, it was because my sister begged me after tasting the Olive Garden version (which, by the way, is not in Tuscany at all.) She wanted it for her birthday. No pressure, right? And, between you and me, I burnt the first batch so bad my dog side-eyed me the whole evening. But now—now I can make this soup with my eyes closed (except for that time I added way too much red pepper and nearly set my mouth on fire. Live and learn, eh?)

Why You’ll Actually Want to Make This

I whip this up when—well, to be honest—when it’s cold, when someone’s had a long day, or just when I need a little dinner-time ego boost. My family basically licks their bowls (sorry for the visual) because it’s creamy and hearty but still feels like you did something clever with your dinner choices.
Side note: the first time I made it, I was convinced I’d ruined the potatoes. But no, mushy potatoes work here. And if you accidentally slice the kale a little too thick, nobody notices once the bacon hits the pot.

The Flexible Ingredient Situation

1 pound Italian sausage (I use spicy unless there are kids at the table—then, sweet)
4-6 slices bacon (honestly, I’ve even used pancetta—my grandmother insisted on Boar’s Head, but whatever’s at the store works fine)
1 large onion (yellow or white—I’ve even used a couple of shallots once, didn’t hate it)
3-4 cloves garlic, minced (lazy day? Granulated garlic. No shame.)
5-6 cups chicken broth (I sometimes sneak in a cup of veggie broth or—don’t tell my sister—just bouillon and water if I forgot to shop)
4-5 potatoes, thinly sliced (Yukon Gold is fancy, but Russets are way easier to find)
1 cup heavy cream (half-and-half in a pinch, but it won’t be as rich. I don’t love using milk… but you do you.)
2 big handfuls of kale, torn up (Spinach if you’ve got picky kale haters. Just wilt it in at the very end.)
Salt & lots of black pepper
Crushed red pepper flakes (optional; some in my house are spice wimps, so I keep it to a pinch)
Grated Parmesan, for serving (or, heck, any hard cheese you’ve accidentally let dry out in the fridge)

How I Actually Cook It (Step by Step, but Not Too Fussy)

Get a big pot out. I mean it. Start with a Dutch oven if you’ve got one—soup pots are great too. Fry the bacon first. Give it a few minutes on medium heat ’til it’s just crisp enough for you to eat a piece while nobody’s looking. Remove, drain, but leave the fat in there (that’s the magic).
Brown your sausage. Throw the sausage into the bacon fat. Break it up with a spatula. Let it get some nice brown bits—you want that flavor. This is where I usually sneak a taste. Take it out and set aside with the bacon, but again, don’t clean the pot. Unless things are actually burning, then, uh, maybe wipe it out. I learned that the hard way.
Drop in your onions. Toss the chopped onion into the same pot; stir to pick up all the brown stuff. Let it get a little soft and translucent—about 4-5 minutes. Add the garlic, give it another minute. (If you’re using granulated garlic, sprinkle it in now.)
In go the potatoes and broth. Stuff all the sliced potatoes into the pot, then pour over your chicken broth. They should be swimming, not drowned. Give everything a vigorous stir. Bring it to a boil, then lower to a simmer. Cover and let it do its thing for, uh, 10-15 minutes? Just poke a spud with a fork—if it goes through easily, you’re ready. (Don’t worry if it looks a bit greyish now. It’ll come together, promise.)
Now the fun part: bring back the bacon & sausage, and wilt in the greens. Toss in the browned sausage and crumbled bacon. Smoosh the kale in. It’ll seem like too much, but it shrinks! Simmer everything together for 5ish more minutes.
Add the cream, taste, adjust. Pour in your cream. Stir. Taste (again… but you already knew that I would). Add more salt, pepper, and if you want to live dangerously, a pinch more red pepper. Don’t simmer too hard now or the cream might get weird. Trust me on this one.
Serve and top with cheese. Ladle out and let everyone shower their bowl with Parmesan. Or not. No big deal.

Notes from My Very Imperfect Kitchen

If your potatoes break down and thicken the broth, that’s perfectly fine, actually. The first time I panicked and tried to rescue it. Now I kinda like it thicker.
Kale stems? Sometimes I’m lazy, and just slice them thin. Nobody’s noticed yet.
Rotating sausages works if you’re feeling adventurous—chorizo once, though, was not a win (a bit too fiery for me.)

Weird and Wonderful Variations I’ve Tried (Some Worked!)

Swap in sweet potatoes for a completely different vibe—surprisingly nice, though it won’t taste classic.
One time I used turkey sausage because that’s all I had. Turns out, with enough seasoning, nobody noticed until I told them.
Beans instead of potatoes: I did this once thinking I was being health-conscious… I miss the potatoes! Wouldn’t do it again. But you might like it?

Gear You Might Need (But Don’t Panic If You Don’t Have It)

Soup pot or Dutch oven: I keep saying Dutch oven because it makes me sound fancy, but a big regular pot totally works. I actually made it in a stockpot from Walmart for ages.
Sharp knife: For everything, really. Potato peeler optional; some folks don’t even bother peeling.
If you don’t have a ladle… a big mug works.
(By the way, Serious Eats has a good Dutch oven roundup if you want to geek out on cookware.)

How I (Try to) Store It

Scoop the leftovers (if there are any) into a container and put it in the fridge; it’ll keep for three days easy, maybe a little more. Though honestly, in my house it never lasts more than a day, especially if someone discovers there’s bacon inside! I think it tastes even better after a night in the fridge. If you want freezer tips, The Kitchn’s guide on freezing soup is excellent (I don’t always follow all the steps, but don’t tell anyone.)

How I Serve It (And Sometimes Jazz It Up)

This is “big bowl, hunks of crusty bread” territory. Sometimes my brother dunks garlic toast; sometimes it’s those supermarket dinner rolls, which probably isn’t authentically Tuscan but hey—it works for us. On chilly evenings, I pop open a bottle of whatever red wine we have and play a little Sinatra (not Italian, but who cares?). Leftovers for lunch? I add a handful of spinach, just for a “look, I’m healthy” moment.

My Actual ‘Wish I’d Known That’ Pro Tips

I once tried rushing the potatoes by turning up the heat. Big mistake—they stuck to the bottom and the whole batch tasted weirdly smoky.
Don’t dump in the cream until you’ve turned the heat low, or worse, let it boil—otherwise it looks like it’s curdled. (It’s still edible, but eh, not pretty.)
If you use pre-washed kale, double check for sneaky tough stems. Bite into one mid-soup and you’ll know why. Or not, up to you!

Actual FAQ (No Robots Here, Just Me Answering)

Can I make Zuppa Toscana Soup ahead? Absolutely. If anything, the flavors get even cozier the next day. Just keep the cream out if you want to freeze it, then add when reheating.
What if I don’t like kale? Use spinach! Or chard. Or skip greens if you must—though, Aunt Rita once snuck cabbage in and I didn’t hate it. (Don’t tell her that.)
Can I make it vegetarian? Yes, just replace sausage with a plant-based version and use veggie broth. You might need a little extra salt and, erm, maybe a splash more cream to make up for the lost richness.
What about an Instant Pot? So, I have tried it—honestly, I found it easier on the stove, but it does work out well when you’re in a hurry. I found a decent guide here if you want details. (Just don’t walk away from it—not that I ever did!)
How spicy is this soup? However spicy you like! Adjust the sausage and red pepper. I tend to go easy, so the kids don’t revolt.
Can I skip the bacon? You could. But… will your taste buds forgive you? Kidding—it’s good either way, but the bacon adds a little magic.

Let me know how yours turns out. Or if you managed to save any leftovers, teach me your ways.

Zuppa Toscana Soup: My Real Home Cook Guide (with Laughs)