This easy One Pot Zuppa Toscana can be made in just 30 minutes – it's a comforting soup packed with Italian sausage, kale, and potatoes!
Ingredients and substitutions
- Bacon – you can use regular bacon or turkey bacon for a lower-calorie option.
- Spicy Italian sausage – feel free to swap out for mild sausage if you don’t like spice or even turkey sausage.
- Yellow onion – white onion would also work.
- Garlic – I like using fresh minced garlic but jarred minced garlic will work in a pinch.
- Russet potatoes – or any other potato of your choice chopped into half-inch pieces.
- Heavy whipping cream – half-and-half would also work but it won’t be as creamy.
- Cornstarch – arrowroot, potato starch or tapioca starch would be the best substitutes here.
- Kale – kale is the traditional option but collard greens or spinach would also be good in this soup.
- Apple cider vinegar – you can use white wine vinegar or champagne vinegar but they’ll have a slightly different flavour.
- Chicken stock – vegetable stock would also work.
- Salt & pepper – to taste.
How to make zuppa toscana
- Prep your ingredients.
- Cook the bacon.
- Brown the sausage and add in the onion and garlic.
- Add the chicken stock and potatoes.
- Bring to a boil and simmer.
- Stir in the cream, cornstarch and kale and serve!
What is in zuppa toscana soup?
Traditional zuppa toscana soup is made with zucchini, beans, celery, carrots, onion, bread, bacon, sausage, potatoes and kale. This recipe is based on the North American version that you’ll find at places like Olive Garden – it's richer with a creamy base but still includes a lot of the classic ingredients.
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Frequently Asked Questions
Zuppa toscana is a delicious vegetable and meat soup that originated in Italy. It’s made with lots of yummy veggies, bacon, sausage and potatoes with nutritious kale. It’s the perfect comforting soup dish and is super filling!
Even though this soup has heavy cream and bacon, it’s packed full of veggies and the kale adds a nutritional kick. There are 625 calories in this recipe, but you're getting a dinner-sized serving unlike the smaller appetizer-sized serving at Olive Garden. You can lower the calories by swapping out the bacon and sausage for turkey bacon and turkey sausage, and using milk or broth instead of heavy cream.
Yes! Zuppa toscana originated in Tuscany, Italy. In Italy, the soup is more commonly known as minestra di pane which means bread soup, since the traditional version uses toasted Tuscan bread.
Storing and reheating
You can store any leftovers in the fridge for up to 5 days in airtight glass containers. When you’re ready to eat, I recommend heating it on the stovetop on low heat. If you’re in a hurry, you can heat it up in the microwave for 1-2 minutes until warm, stirring halfway through.
Freezing zuppa toscana soup
Since cream-based soups don’t freeze very well, I recommend freezing the soup before you stir in the heavy cream, cornstarch mixture and kale. Freeze it in airtight glass containers or freezer-safe Ziplocs for up to 3 months then reheat on the stovetop, add in the cream, cornstarch mixture and kale and simmer for 2-3 minutes.
More one pot soup recipes
Meal prep tools for this recipe
- Grab some glass meal prep bowls to store your leftover soup.
- Use these Ziploc bag holders if you're freezing the soup.
- Freeze this recipe in glass microwave-safe bowls for up to 3 months.
One Pot Zuppa Toscana {Ready in 30 Minutes!}
Ingredients
- 8 strips bacon, diced
- 1 lb spicy Italian sausage
- 1 medium yellow onion, chopped
- 6 cloves garlic, minced
- 6 cups chicken stock
- 3 large russet potatoes, chopped into ½ pieces
- 1 cup heavy whipping cream
- 2 tsp cornstarch
- 1/2 bunch kale, leaves stripped from stems and roughly chopped
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp apple cider vinegar
- Parmesan cheese, optional for serving
- Red chili flakes, optional for serving
Instructions
- Heat a large pot over medium-high heat. Add bacon and cook until browned and crisp along the edges, about 4-5 minutes. Remove the bacon and set aside on a paper towel lined plate. Drain excess grease, leaving about a tablespoon in the pot.
- Crumble the sausage into large chunks and add to the pot. Cook until browned, another 3-4 minutes.
- Add onion and garlic and cook until onions are slightly translucent, 1-2 minutes.
- Pour in the chicken stock and scrape the bottom of the pan to release any browned bits.
- Add the potatoes, increase the heat to high, and bring the soup to a boil.
- Once the soup begins to boil, reduce the heat to medium-low, cover, and simmer for 5-8 minutes, or until the potatoes are fork-tender.
- In a small bowl, whisk together the heavy whipping cream and cornstarch.
- Stir the heavy cream and cornstarch mixture, kale, salt, and pepper into the soup. Simmer uncovered for 2-3 minutes or until kale is slightly wilted. Remove from heat.
- Pour in apple cider vinegar and stir to combine. Top with bacon, parmesan cheese, and chili flakes. Serve immediately.
Teagan Scott says
How much chicken stock does this recipe call for??
Taylor Stinson says
So sorry about this – it’s 6 cups. The recipe has been updated 🙂