Zuppa Toscana

This Zuppa Toscana is a delicious, hearty, one-pot meal that takes just 15 minutes to throw together. It’s packed with veggies, tender potatoes, Italian sausage, bacon, and more!

bowl of zuppa toscana on plate with salad above

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    <li class="nav-heading">General</li><li><a class="" href="#what_is_zuppa_toscana">What is zuppa toscana?</a></li><li><a class="" href="#ingredients">Ingredients</a></li><li><a class="" href="#how_to_make">How to make</a></li><li><a class="" href="#recipe">Get the recipe</a></li><li><a class=" watch-video" href="#recipe_video">Step-by-step video</a></li><li class="nav-heading">Frequently Asked Questions</li><li><a class="" href="#how_to_thicken">How to thicken</a></li><li><a class="" href="#is_zuppa_toscana_healthy">Is zuppa toscana healthy?</a></li><li><a class="" href="#tips_and_variations">Tips and variations</a></li><li><a class="" href="#pairing_suggestions">Pairing suggestions</a></li><li><a class="" href="#how_to_store">How to store</a></li><li><a class="" href="#how_to_freeze">How to freeze</a></li><li><a class="" href="#nutrition_info">Nutrition information</a></li></ul></div>

I love hearty soups; and this zuppa toscana is just that…hearty! Meat, veggies, potatoes, and a creamy, flavorful broth? I mean, what more do you need? This soup is one you’ll be making at least once a week!

What is zuppa toscana?

Zuppa Toscana is a more general term that literally translates to “Tuscan Soup.” Classic zuppa toscana is made with veggies, cannellini beans, potatoes, olive oil, and spices, and served with a side of Tuscan bread.

The American version adds Italian sausage, bacon, garlic, and heavy cream. That’s the version we’re making today…and it’s delicious!


This soup is packed with veggies, meat, cheese, and so much texture and flavor!

  • Bacon – adds a smoky flavor and crispy texture.
  • Sausage – I use rolled hot sausage.
  • Onion and Kale– really soak up the flavor of the seasonings and broth for delicious flavor and added texture.
  • Garlic – adds that nutty flavor.
  • Italian Seasoning, Salt, and Pepper – the classic seasoning blend for tons of flavor.
  • Chicken Broth and Heavy Cream – the base of the soup. Gives it tons of flavor and creaminess.
  • Potatoes – I use Yukon gold because I love their light and fluffy texture.
  • Romano, Asiago, and Parmesan Cheese Blend – my favorite cheese blend. Melts into the soup to thicken it and add so much yummy flavor.

How to make

Just 15 minutes of prep for a delicious dinner!

  1. Lay your bacon in an even layer in a large stockpot and cook until crispy. Remove the bacon, crumble it, and set aside then drain the grease from the stockpot.bacon being cooked in stockpot
  2. Cook sausage, onion, garlic, Italian seasoning, salt, and pepper in the same stockpot.sausage, onion, and seasonings being cooked in stockpot
  3. Stir in chicken broth and potatoes and simmer until the potatoes are cooked through.broth and potatoes added to stockpot
  4. Mix in cooked and crumbled bacon, cream, kale, and cheese then serve and enjoy!finished zuppa toscana in stockpot

How to thicken

Zuppa toscana is traditionally somewhat broth-y. However, if you prefer thicker soup try mashing some of the potatoes in the soup or mix in 1-2 tablespoons of cornstarch.

Is zuppa toscana healthy?

Yep! This soup is packed with veggies and protein from the sausage and bacon. It’s also naturally gluten-free!

You can lighten it up by using milk or half & half instead of heavy cream but it won’t be quite as creamy.

Tips, tricks, and variations

  • Drain the grease. Italian sausage and bacon can both be pretty greasy when cooked. Make sure you drain the grease after you cook the bacon and, once the soup is done, skim any grease off the top if necessary.
  • Make sure the potatoes are cooked. No one likes crunchy potatoes in their soup.
  • Make it vegetarian/vegan. Just leave out the meat if vegetarian or, if vegan, try using full-fat canned coconut milk instead of heavy cream.
  • Make it keto/low-carb. Swap the potatoes for chopped cauliflower florets.
  • Add beans. Traditional zuppa toscana uses cannellini beans. Feel free to mix those in as well or sub them for the meat for a vegetarian version.
  • Mix in more veggies. Pretty much anything will be good!
  • Add a grain. Stir in cooked brown rice or quinoa to bulk it up.

What to serve with zuppa toscana soup

Zuppa toscana is traditionally served with Tuscan bread. Tuscan bread is made without salt with the intention of using it to sop up sauces or broths.

Here are some other yummy things to serve zuppa toscana with!

bowl of zuppa toscana on plate with salad held two hands

How to store

Leftovers can be stored in an airtight container in the refrigerator for 3-4 days or in the freezer for up to 1 month.

Does zuppa toscana freeze well?

It sure does! To freeze, store your soup in an airtight container and keep it in the freezer for up to 1 month.

To reheat, thaw the soup in the fridge then heat on the stove or in the microwave.

– Jennifer

zuppa toscana bowl above


Zuppa Toscana

This Zuppa Toscana is a delicious, hearty, one-pot meal that takes just 15 minutes to throw together. It's packed with veggies, tender potatoes, Italian sausage, bacon, and more!
Course Dinner, Soup
Cuisine American, Italian
Keyword creamy, gluten free, italian sausage
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 people
Calories 466kcal
Author Jennifer Debth



  • 6 slices bacon
  • 1 (16 oz) roll hot sausage
  • 1 large onion diced
  • 4 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon salt plus more to taste, if necessary
  • 1/4 teaspoon pepper
  • 2 (32 oz) cartons chicken broth
  • 1 pound Yukon gold potatoes peeled and cubed (approximately 1/2 – 1 inch cubes)
  • 1 cup heavy cream
  • 2 cups roughly chopped kale tough stems removed
  • 1/2 cup finely grated romano asiago, and parmesan cheese blend


  • Lay bacon in an even layer in a large stockpot.
  • Cook over medium/medium-high heat until crispy.
  • Remove bacon, crumble, and set aside.
  • Drain the grease from the stockpot.
  • Re-heat the stockpot over medium/medium-high heat.
  • Once hot, add in sausage, onion, garlic, Italian seasoning, salt, and pepper.
  • Cook, breaking up the meat as you go, until the sausage is cooked through and no longer pink.
  • Stir in chicken broth and potatoes.
  • Bring to a simmer.
  • Cover and simmer (you’ll probably need to lower the heat back to low) until the potatoes are cooked, about 15 – 20 minutes, stirring occasionally.
  • Stir in cooked and crumbled bacon, cream, kale, and cheese blend.
  • Taste and re-season, if necessary.
  • Enjoy!



Serving: 1person | Calories: 466kcal | Carbohydrates: 16g | Protein: 16g | Fat: 38g | Saturated Fat: 17g | Cholesterol: 101mg | Sodium: 1524mg | Potassium: 740mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2137IU | Vitamin C: 50mg | Calcium: 153mg | Iron: 2mg

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