Zuppa Toscana

Let's be honest, there is nothing quite like a big bowl of creamy, cozy soup to make you feel warm right down to your toes. This Zuppa Toscana hits all the right notes with tender potatoes, juicy sausage, crispy bacon, and a rich broth that feels like a big culinary hug. Whether it is chilly outside or you just need a satisfying meal that brings everyone to the table, this is the one you will reach for again and again.

This recipe feels restaurant quality but works beautifully at home, and it is easier than it looks. Toss it all in one pot, let it simmer, and in less than an hour you will have a bowl full of creamy, comforting goodness that tastes like it took way more effort than it actually

Why This Zuppa Toscana Feels So Good

This Zuppa Toscana is the ultimate comfort food. With tender potatoes, crispy bacon, savory sausage, and a rich, creamy broth, it's good for cold nights. Made in one pot with simple steps to keep the sausage browned and bacon crisp, every bite is full of flavor.

Though “Zuppa Toscana” means “Tuscan soup,” this version is an American favorite made popular by Olive Garden. We've added optional dry white wine for extra depth, and a simple cornstarch slurry to thicken it if you like. It's creamy, cozy, and incredibly easy to make.

What You Need And Why It Works

This is a zuppa toscana recipe built on simple ingredients that pack big flavour. Most of these are things you likely have in your kitchen right now, making this both an approachable and satisfying dish.

• Mild Italian Sausage: Browning the sausage first develops savoury flavour that becomes the backbone of this soup.
• Bacon: Crisp bacon adds lovely smoky notes and a bit of texture while flavouring the broth.
• Russet Potatoes: These soften in the broth and add body to the soup while keeping their shape beautifully.
• Kale: Adds colour and a bit of earthy green goodness that balances the creaminess.
• Cream or Half and Half: Gives richness and smoothness to the broth so every spoonful feels luxurious.
• Chicken Broth and Seasonings: This keeps the soup light and savoury, letting the other ingredients shine without being too heavy.

Note: Please see recipe card at the bottom for list of full ingredients and measurements.

Optional Twists If You Want To Play With Flavour

These little ideas are not necessary but fun to try depending on what kind of bowl you are after.

• Splash Of White Wine Before Broth: Adds a bit of brightness and complexity to the soup base.
• Extra Kale Or Spinach: If you want more greens, adding a bit more after the cream goes in gives a nice fresh contrast.
• Cornstarch Slurry To Thicken: If you want it creamier and fuller, stirring through a cornstarch slurry at the end will help give it a thicker texture.

On the stove

If you're wondering how to cook Zuppa Toscana, don't worry because it's simple and comforting. With just one pot and a few steps, you'll have a creamy, hearty soup full of flavor and texture.

1. Brown the Sausage: Heat a large pot or Dutch oven over medium-high heat. Add the sausage, breaking it up with a wooden spoon. Once browned and cooked through, drain the excess fat, leaving about 1 teaspoon in the pot. Transfer the sausage to a plate and set aside.

1. Cook the Bacon and Sauté Aromatics: In the same pot, cook the bacon until crisp, about 10 minutes. Drain most of the fat, leaving about 2 teaspoons in the pot. Add chopped onions and sauté until soft and translucent, about 5 minutes. Stir in the garlic and cook for 1 minute, until fragrant.

1. Build the Broth: (Optional) Pour in the white wine and simmer for 2 minutes to reduce. Add chicken broth and season with crushed bouillon, salt, pepper, fennel, and red chili flakes. Increase heat to high and bring to a boil. Add the sliced potatoes and cook for about 10 minutes, or until fork-tender.

1. Add Cream and Finish the Soup: Reduce heat to medium. Stir in the cream, then return the cooked sausage and bacon to the pot. Add the chopped kale and simmer for 2 minutes, until the leaves have softened. Serve warm with crusty bread or garlic toast.

Zuppa Toscana is rich, creamy, and satisfying all on its own, but it's even better with something fresh or savory on the side. Pair it with a crisp salad or a warm veggie dish to round out your meal.

For a refreshing contrast, try our Pesto Grilled Chicken Avocado Salad it's light, herby, and full of vibrant flavors. If you're after something heartier, our Caprese Stuffed Portobello Mushrooms are loaded with melty cheese, tomatoes, and basil, good alongside a cozy bowl of soup. Or keep it light and classic with our Skinny Chicken and Avocado Caesar Saladwhich adds a satisfying crunch without overpowering the soup's bold flavors.

Kitchen tip

• Always brown the sausage well until it has those little caramelised bits at the edges because that is where a lot of flavour comes from and it lifts the whole soup.
• Use fresh kale if you can because it softens up nicely but still holds a little bite instead of turning mushy.
• If you want a slightly lighter broth, you can use half and half instead of heavy cream and it still feels indulgent without being too rich.
• Let the soup simmer gently after adding the cream so everything warms through and the flavours come together naturally.

Recipe FAQ's

If you prefer a thicker soup, stir in a cornstarch slurry at the end. Mix 1 tablespoon of cornstarch with 2 tablespoons of heavy cream or cold water, then add it to the pot and let it simmer until slightly thickened.

Zuppa Toscana is a cozy Italian-style soup made famous by Olive Garden. It's a creamy broth filled with crumbled sausage, tender potatoes, kale, and a touch of cream, making every spoonful hearty and comforting.

It can be surprisingly wholesome, especially when made at home. With nutrient-rich kale, hearty potatoes, and protein-packed sausage, you get a balanced bowl that feels indulgent but still nourishing.

What you need

• 1 tablespoon olive oil
• 1 pound mild Italian Sausage casings removed
• 4 oz diced bacon
• 1 onion large, chopped
• 6 cloves garlic minced
• 1/2 cup dry white wine optional
• 1 1/2 quarts low-sodium chicken broth
• 5 Russet potatoes scrubbed, rinsed and sliced into 1/4-inch slices
• 1 cube beef bouillon crushed
• 1/2 teaspoon salt
• 1/4 teaspoon cracked pepper
• 1 teaspoon ground fennel
• 1 teaspoon red chili flakes optional, adjust to your taste
• 1 1/2 cups half and half or heavy/thickened cream
• 3 cups chopped kale hard stems removed, substitute with baby spinach leaves or Swiss chard
• 1 tablespoon parmesan cheese fresh shredded, for serving
• 1 tablespoon cornstarch optional for thicker soup – SEE NOTES

Method

1. Fry the sausage in a heavy based pot or Dutch oven over medium-high heat while breaking up the meat with the end of your wooden spoon. When browned, and cooked through (about 10 minutes), drain most of the oil, leaving about 1 teaspoon of drippings in the pot. Transfer sausage meat to a plate.
2. Cook the bacon in the same pot/Dutch oven over medium heat until crispy (about 10 minutes). Drain, leaving about 2 teaspoons of drippings in the pot. Transfer cooked bacon to the plate with the sausage meat.
3. Sauté onions in the pot and cook until soft and translucent (about 5 minutes). Add the garlic and cook for 1 minute, until fragrant.
4. OPTIONAL: Add the wine and let reduce to half (about 2 minutes).
5. Increase heat to high, pour in the chicken broth and bring to a boil. Season broth with crushed bouillon, salt, pepper, fennel and chili flakes. Add the potatoes and boil until fork tender (about 10 minutes).
6. Reduce heat to medium. Stir in the heavy cream, cooked sausage, bacon and kale. Let simmer for 2 minutes, until kale leaves have softened.