One Pot Zuppa Toscana {Ready in 30 Minutes!}

5 from 2 votes

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

Cook Time20

Total Time30

Course: Soup

Cuisine: Italian

Servings:

Calories: 625kcal

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.

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.