If there’s ever been a soup that delivers pure comfort in every spoonful, it’s Homemade Zuppa Toscana Soup. This Italian-American favorite takes everything you love about a creamy, hearty soup and elevates it: velvety potatoes, savory sausage, crisp bacon, and vibrant kale all bathe in a rich, garlicky broth. Whether you need to chase away a chilly evening or simply crave something soul-hugging, this bowlful is a true crowd-pleaser you’ll want to make again and again.
Ingredients You’ll Need
The magic of Homemade Zuppa Toscana Soup comes from simple, everyday ingredients that each play a starring role. Every component—from the sausage to the kale—brings its own flavor, color, and texture, blending together for an irresistible soup that feels both rustic and special.
- Italian sausage (1 pound, mild or spicy, casings removed): Offers the rich, savory base and a touch of heat if you love a little spice.
- Bacon (4 slices, chopped): Adds an irresistible smoky crunch that deepens the flavor profile.
- Yellow onion (1 medium, diced): Brings sweetness and aromatic depth that ties the whole soup together.
- Garlic (3 cloves, minced): A must-have for that unmistakable Italian flair and fragrant warmth.
- Russet potatoes (4 cups, thinly sliced or diced): Creamy and hearty, potatoes create silky texture and body.
- Chicken broth (6 cups): The backbone of the soup, infusing each bite with savory comfort.
- Dried oregano (1 teaspoon): Adds herby, earthy notes that give the soup its Tuscan character.
- Crushed red pepper flakes (1/4 teaspoon, optional): For those who appreciate a gentle kick of heat.
- Chopped kale (2 cups): Brings vibrant color and a bit of chew, balancing the richness.
- Heavy cream (1 cup): The finishing touch, creating that signature creamy texture.
- Salt and black pepper (to taste): Essential final seasoning—don’t skip!
How to Make Homemade Zuppa Toscana Soup
Step 1: Brown the Sausage
Heat a large soup pot or Dutch oven over medium. Add the Italian sausage (casings removed, if necessary) and cook, breaking it up with a spoon, until well browned and crumbled. This is where the big flavor begins! Once browned, use a slotted spoon to transfer the sausage to a separate bowl, leaving the tasty drippings in the pot.
Step 2: Crisp the Bacon
Toss the chopped bacon into the same pot without draining any of that delicious goodness left behind. Cook until it’s golden and crisp—these smoky bits will play off the savory sausage beautifully. Once crispy, leave the bacon in the pot for a base that’s bursting with flavor.
Step 3: Sauté the Aromatics
Add the diced onion straight in with the bacon, sautéing for 4–5 minutes until soft and translucent. Then stir in the minced garlic, letting it cook just 30 seconds until fragrant. This step sets up the irresistible foundation of Homemade Zuppa Toscana Soup.
Step 4: Add Potatoes and Broth
Mix in the sliced or diced potatoes, making sure they’re evenly coated in the aromatic mixture. Pour in the chicken broth, followed by the oregano and red pepper flakes if you like a little zing. Bring everything to a gentle boil, then reduce the heat and let it simmer, uncovered, for about 10–15 minutes, or until the potatoes are fork-tender.
Step 5: Finish with Sausage, Kale, and Cream
Return that beautifully browned sausage to the pot, along with the chopped kale. Continue to simmer for another 5 minutes until the kale is wilted but still vibrantly green. Stir in the heavy cream, then taste and adjust with salt and black pepper as needed. Your Homemade Zuppa Toscana Soup is now ready to ladle into bowls and devour!
How to Serve Homemade Zuppa Toscana Soup
Garnishes
For the ultimate bowl of Homemade Zuppa Toscana Soup, sprinkle a generous handful of freshly grated Parmesan cheese over each serving. A few extra bacon crumbles or a sprinkle of chopped fresh parsley add color and a pop of flavor. If you’re a spice lover, a pinch of red pepper flakes never hurts!
Side Dishes
Nothing pairs better than a thick slice of crusty, rustic bread—perfect for dipping and savoring every last drop. You can also serve it alongside a simple green salad dressed with balsamic for balance. If you want to really lean into Italian-Americana, try buttery garlic bread or warm focaccia on the side.
Creative Ways to Present
Try serving Homemade Zuppa Toscana Soup in large mugs for cozy winter gatherings, or pour into mini bread bowls for an extra fun touch. For a dinner party, portion into smaller cups and serve as a hearty starter to set the mood for an Italian feast.
Make Ahead and Storage
Storing Leftovers
Leftover Homemade Zuppa Toscana Soup tastes just as delicious the next day! Cool the soup completely before transferring to airtight containers. Store in the refrigerator for up to 4 days—note that the flavors just get better as they meld together.
Freezing
You can freeze this soup, but keep in mind the potatoes may change texture slightly after thawing. For best results, freeze in single-serve containers, leaving a little space for expansion. It’ll keep for up to 2 months. If you know you’ll freeze it, consider adding the cream after reheating for a fresher texture.
Reheating
To reheat Homemade Zuppa Toscana Soup, place in a saucepan over medium heat, stirring occasionally until fully warmed through. For microwave reheating, stir every minute or so to keep the cream from separating. Add a splash of broth or cream if needed to return it to its velvety best.
FAQs
Can I make Homemade Zuppa Toscana Soup dairy-free?
Absolutely! Simply substitute the heavy cream with a non-dairy alternative like coconut cream or a neutral-flavored, unsweetened plant-based milk. The soup will still be creamy and delicious with that signature flavor.
What type of sausage works best in this soup?
Both mild and spicy Italian sausage work beautifully, so choose based on your heat preference. A spicier sausage gives the soup a pleasant kick, while mild keeps things kid-friendly and versatile. Just make sure the sausage is good quality for the best flavor.
Is there a substitute for kale?
If you’re not a kale fan, baby spinach is a fantastic substitute—it wilts quickly and has a more delicate texture, making the soup just as inviting. For a bit more body, you can try Swiss chard or even escarole.
How do I make this soup lighter?
To dial back the richness, swap the heavy cream for half-and-half or even whole milk. You’ll still have a creamy, satisfying soup but with less fat and fewer calories. Using turkey sausage instead of pork is also a tasty lighter option.
Can I make Homemade Zuppa Toscana Soup ahead for meal prep?
Yes! This soup actually improves as it sits, so go ahead and make it a day or two in advance. Just store it in the fridge and add a fresh splash of cream during reheating to bring it back to its best.
Final Thoughts
There’s something absolutely heartwarming about homemade soup bubbling away on your own stovetop. Homemade Zuppa Toscana Soup is the kind of dish that invites everyone to gather around, savor, and enjoy. Give this recipe a try—your kitchen will smell incredible, and your taste buds (and loved ones) will thank you!
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Homemade Zuppa Toscana Soup Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in a cozy and comforting bowl of Homemade Zuppa Toscana Soup, a hearty Italian-American classic that features savory Italian sausage, crispy bacon, tender potatoes, and nutritious kale in a creamy broth.
Ingredients
Main Ingredients:
- 1 pound Italian sausage (mild or spicy), casings removed
- 4 slices bacon, chopped
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups russet potatoes, thinly sliced or diced
Additional Ingredients:
- 6 cups chicken broth
- 1 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 cups chopped kale
- 1 cup heavy cream
- Salt and black pepper to taste
Instructions
- Cook Italian Sausage: In a large soup pot, cook the Italian sausage until browned, breaking it into crumbles. Set aside.
- Cook Bacon and Vegetables: Cook the chopped bacon until crisp. Add diced onion, sauté until softened. Stir in garlic. Add potatoes, broth, oregano, and red pepper flakes. Simmer until potatoes are tender.
- Finish the Soup: Return sausage to the pot, add kale, simmer until wilted. Stir in heavy cream. Season with salt and pepper. Serve hot.
Notes
- For a lighter version, use half-and-half or milk instead of heavy cream.
- You can substitute spinach for kale.
- This soup is great for meal prep and reheats well.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420
- Sugar: 2g
- Sodium: 790mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 80mg
