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A bowl of zuppa toscana with red chili flakes and bread on the side.
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5 from 1 vote

One Pot Zuppa Toscana {Ready in 30 Minutes!}

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!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Soup
Cuisine: Italian
Servings: 6
Calories: 625kcal

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.

Notes

This soup can be stored in an airtight container in the refrigerator for 3-5 days.
The apple cider vinegar adds an acidic component, rounding out the rich and creamy flavors of the soup.
Additional chicken stock can be added if you prefer a more “brothy” soup.

Nutrition

Calories: 625kcal | Carbohydrates: 26g | Protein: 18g | Fat: 50g | Saturated Fat: 22g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 966mg | Potassium: 818mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1679IU | Vitamin C: 23mg | Calcium: 82mg | Iron: 2mg