Creamy homemade Zuppa Toscana in a gold-handled pot, with a ladle lifting Yukon gold potatoes, Italian sausage, bacon, and kale in a rich garlic-cream broth.

Creamy Zuppa Toscana (Sausage, Potato & Kale) – One Pot Dinner

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If you love a hearty, cozy soup with sausage, tender potatoes, and kale, this homemade Zuppa Toscana is your new weeknight favorite. It’s rich, comforting, and comes together in one pot with simple ingredients you probably already have on hand.

Overhead view of creamy Zuppa Toscana in a stainless pot, with a ladle scooping Yukon gold potatoes, Italian sausage, bacon, and kale in a garlic-cream broth.

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What is Zuppa Toscana?

Zuppa Toscana is a rustic Italian-style soup made with Italian sausage, potatoes, kale, onion, garlic, chicken broth, and a splash of cream. This recipe is a creamy, flavorful take on the classic and tastes just like your favorite restaurant version, but fresher and more budget-friendly.

Ingredients for Homemade Zuppa Toscana

  • 1 lb Italian sausage, mild or hot
  • 6 to 8 slices thick-cut bacon, chopped
  • 3 lb Yukon Gold potatoes, diced bite-size
  • 1 large yellow or white onion, diced
  • 3 large garlic cloves, minced
  • 6 cups chicken broth
  • 1 cup heavy cream
  • 1 bunch kale, stems removed and chopped (about 2 packed cups)
  • Salt and black pepper, to taste

Tools for Making Zuppa Toscana at Home

Zuppa Toscana vs. Potato Soup – What’s the Difference?

  • Zuppa Toscana uses Italian sausage, kale, garlic, and a splash of cream for a lightly creamy broth.
  • Potato soup is usually thicker, cream-forward, and doesn’t include sausage or kale.

How to Make Zuppa Toscana (Step-by-Step)

This homemade Zuppa Toscana comes together fast in one pot with sausage, potatoes, and kale. Perfect for a busy weeknight dinner during cozy soup season.

Step 1: Brown the Sausage

When it comes to zuppa toscana, my husband Stuart, prefers the spicy Italian sausage, but I typically use mild for the kids. Breakfast sausage would even work if you are in a pinch. Whichever variety, we always go with Jimmy Dean’s

Heat a large pot over medium heat. Add the Italian sausage. Break the sausage into chunky nickel-size pieces. Cook until it’s no longer pink. Remove to a plate or bowl and set aside.

Step 2: Crisp the Bacon

Using kitchen scissors, cut the bacon into bite-sized pieces right into the pot. Cook until the bacon is almost crispy.

Step 3: Mince and Chop Ingredients

While the bacon is cooking, I dice the Yukon Gold potatoes and the onion using my favorite dicing tool. Mince the garlic with my garlic twister, which I find faster and better than a press.

Step 4: Add Garlic

As the bacon finishes, stir in the minced garlic and cook for about 1 minute until fragrant. Do not let it brown.

Step 5: Build the Soup Base

Pour in the chicken broth (I use homemade >, My Easy Homemade Chicken Stock Recipe), then add the diced onion, diced potatoes, and the cooked sausage. Scrape up any browned bits from the bottom. Turn the heat to high and bring to a boil.

Step 6: Simmer the Zuppa Toscana

Reduce to a simmer and cook about 10 minutes, until the potatoes are just tender.

Step 7: Add the Cream

Stir in the heavy cream and keep the Zuppa Toscana at a gentle simmer.

Step 8: Finish with Kale

Add the chopped kale and simmer 2 to 3 minutes until wilted. Pro Tip: The smaller I dice the kale, the less likely my kids are to pick it out.

Step 9: Season and Serve

Add salt and black pepper to the homemade zuppa toscana, adjusting for your own taste. Ladle the Zuppa Toscana into bowls and serve with Mel’s Perfect Dinner Rolls. YUM!

Storage and Reheating Zuppa Toscana

  • Fridge: Store in an airtight container up to 3 days. The flavors get even better the next day.
  • Reheat: Warm gently on the stove over medium-low heat. Add a splash of broth if it thickens.
  • Freezer: Cream soups can separate when frozen. If you want to freeze it, freeze before adding the cream and kale. Add those after reheating.
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Homemade Zuppa Toscana

Creamy homemade Zuppa Toscana in a gold-handled pot, with a ladle lifting Yukon gold potatoes, Italian sausage, bacon, and kale in a rich garlic-cream broth.
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Creamy, cozy Zuppa Toscana made in one pot with Italian sausage, Yukon gold potatoes, kale, and garlic in a rich, silky broth. Ready in about 45 minutes and always a family-favorite weeknight dinner.

 
 
  • Author: Crystel Montenegro Home
  • Prep Time: 15 min
  • Cook Time: 30 min
  • Total Time: 45 minutes
  • Yield: 8 servings
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Italian

Ingredients

  • 1 lb Italian sausage, mild or hot

  • 6 to 8 slices bacon, chopped

  • 1 large onion, diced

  • 3 large garlic cloves, minced

  • 3 lb Yukon Gold potatoes, diced

  • 6 cups chicken broth

  • 1 cup heavy cream

  • 1 bunch kale, stems removed and chopped

  • Salt and black pepper, to taste

Instructions

  1. Brown the Sausage – Heat a large pot over medium. Add Italian sausage in chunky, nickel-size pieces; cook until no longer pink. Remove and set aside.

    • 1 lb Italian sausage, mild or hot

  2. Crisp the Bacon – Using kitchen scissors, cut bacon into bite-size pieces into the pot; cook until almost crispy.

    • 6 to 8 slices bacon, chopped

  3. Mince and Chop Ingredients – While bacon cooks, dice Yukon Gold potatoes and onion using my chopper/dicer and mince garlic with my garlic twister.

    • 1 large onion, diced
    • 3 lb Yukon Gold potatoes, diced
    • 3 large garlic cloves, minced

  4. Add Garlic – Stir minced garlic into the bacon; cook ~1 minute until fragrant (don’t brown).

  5. Build the Soup Base – Pour in chicken broth (I use My Easy Homemade Chicken Stock Recipe), then add diced onion, diced potatoes, and the cooked sausage. Scrape up browned bits; bring to a boil.

    • 6 cups chicken broth

  6. Simmer the Potatoes – Reduce to a simmer; cook ~10 minutes, until potatoes are just tender.

  7. Add the Cream – Stir in heavy cream; keep at a gentle simmer.

    • 1 cup heavy cream

  8. Finish with Kale – Add chopped kale; simmer 2–3 minutes until wilted. Pro Tip: the smaller I dice the kale, the less likely my kids are to pick it out.

    • 1 bunch kale, stems removed and chopped

  9. Season and Serve – Season with salt and black pepper. Ladle into bowls and serve.

📌 Pinterest • Save Zuppa Toscana for Later

Pin now and come back anytime you’re craving a cozy bowl of Zuppa Toscana.

FAQs about Zuppa Toscana

Can you make Zuppa Toscana in a slow cooker?

Yes. Brown the sausage and bacon first. Add everything except the cream and kale to the slow cooker and cook on Low 5 to 6 hours or High 2 to 3 hours. Stir in cream and kale during the last 15 to 20 minutes.

What potatoes are best for Zuppa Toscana?

Yukon Gold hold their shape and turn silky. Russets work in a pinch but break down a little more.

How do you make Zuppa Toscana less spicy?

Use mild sausage and watch how much pepper you add at the end. You can also add an extra splash of cream to soften the heat.

Can you substitute spinach for kale in Zuppa Toscana?

Yes. Add spinach right at the end and stir until just wilted.

Can you freeze Zuppa Toscana?

Freeze before adding cream and kale; add after reheating.

Looking for more cozy dinners similar to zuppa toscana? Warm up with a bowl of Yummy White Chicken Chili Recipe and don’t miss Lolly’s Blue Ribbon Chili for a classic, crowd-pleasing chili that’s perfect on a cold evening. Both are easy, hearty, and made for seconds.

Creamy white chicken chili in a ceramic bowl, packed with white beans and tender chicken, topped with a lime wedge and cilantro—cozy weeknight soup.
Hearty blue ribbon chili with ground beef and beans in a bowl, finished with shredded cheddar and a dollop of sour cream—classic cold-weather dinner.
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