Zuppa Toscana is a creamy Italian sausage, potato, and kale soup that has become especially popular in the U.S. for its comforting texture and rustic flavor. The name literally means “Tuscan soup,” but the version most readers know today is an Italian-American interpretation rather than a single official regional recipe.
This version is simple, satisfying, and ideal for a weeknight dinner. If you want a bowl that feels rich without being complicated, Zuppa Toscana delivers.
What Is Zuppa Toscana?
Zuppa Toscana literally means “Tuscan soup.” In practice, it describes a family of rustic soups associated with Tuscan-style ingredients and cooking, but there is no single canonical recipe that defines it.
In the United States, the creamy version made with Italian sausage, potatoes, kale, broth, and cream became widely known through restaurant menus, especially Olive Garden. That version is now the one most people mean when they search for Zuppa Toscana.
What does the name mean?
The phrase Zuppa Toscana translates directly to “Tuscan soup.” It is a descriptive name, not a fixed recipe title.
Ingredients for Zuppa Toscana
Each ingredient plays a specific role in the finished bowl. The sausage gives the soup its savory backbone, the bacon adds smoke, the potatoes create body, and the kale keeps the texture lively. Cream rounds everything out, while olive oil helps build flavor from the beginning.
Italian sausage
Italian sausage brings seasoning, richness, and the main savory note to the soup. Mild or spicy both work, depending on how much heat you want.
Bacon
Bacon adds a smoky, savory base that builds underneath the sausage. Rendering it first gives the pot its foundation of flavor before anything else goes in.
Potatoes
Potatoes make the soup hearty and satisfying. They also help thicken the broth slightly as they simmer.
Kale
Kale adds a fresh, earthy note and keeps the soup from feeling too heavy. It should be added near the end so it stays tender rather than mushy.
Garlic
Garlic gives the broth a deeper aromatic base and supports the flavor of the sausage.
Chicken broth
Chicken broth provides the soup’s savory backbone. A good broth makes a noticeable difference in the finished flavor.
Heavy cream
Heavy cream gives Zuppa Toscana its signature creamy texture. It softens the sharper edges of the sausage and broth.
Extra virgin olive oil
Extra virgin olive oil is useful both at the start of cooking and as a final finishing note. Extra virgin is the highest grade in the way Italian olive oil is classified, and a genuine one adds aroma, depth, and a clean, balanced finish that lifts the whole bowl. If you are looking for one produced and bottled in Italy, our Italian Extra Virgin Olive Oil (500 mL) is one example.
Ingredients
- 1 tablespoon extra virgin olive oil
- 4 slices bacon, chopped
- 1 pound Italian sausage, mild or spicy
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 4 medium potatoes, sliced or diced
- 2 cups chopped kale, stems removed
- 1 cup heavy cream
- Salt and black pepper, to taste
- Red pepper flakes, optional
- Grated Parmigiano Reggiano, for serving
- Optional drizzle of extra virgin olive oil for finishing
Optional notes: Russet potatoes will break down slightly and make the soup thicker. Yukon Gold potatoes hold their shape and give a creamier texture. If you use spicy sausage, you may want to reduce or omit red pepper flakes.
Equipment
- Large Dutch oven or soup pot
- Slotted spoon
- Chef’s knife
- Cutting board
How to Make Zuppa Toscana
Step 1 – Cook the bacon
Heat a large soup pot or Dutch oven over medium heat. Add the chopped bacon and cook until crisp. Remove it with a slotted spoon and set it aside, leaving a little of the rendered fat in the pot.
Step 2 – Brown the sausage
Add the Italian sausage to the pot and cook until browned, breaking it up with a spoon as it cooks. Once it is fully cooked, remove excess fat if needed, but leave enough to carry flavor.
Step 3 – Cook the onion and garlic
Add 1 tablespoon of extra virgin olive oil to the pot. Add the diced onion and cook until softened. Stir in the garlic and cook just until fragrant, taking care not to let it burn.
Step 4 – Simmer the potatoes
Pour in the chicken broth and add the potatoes. Bring the soup to a simmer and cook until the potatoes are tender, about 15 minutes depending on the size of the pieces.
Step 5 – Add the kale
Stir in the chopped kale and let it cook for a few minutes until wilted and tender. Add it near the end so it keeps its color and texture.
Step 6 – Stir in the cream
Lower the heat and stir in the heavy cream. Return the cooked sausage and bacon to the pot, then season with salt, black pepper, and red pepper flakes if desired. Warm through gently without boiling.
Step 7 – Garnish and serve
Ladle the soup into bowls and finish with Parmigiano Reggiano if you like. A small drizzle of extra virgin olive oil just before serving adds a polished final note.
Chef’s Tips
Don’t overcook the kale
Kale only needs a few minutes in the soup. If you simmer it too long, it loses its texture and becomes dull.
Which potatoes work best?
Yukon Gold potatoes are a strong all-around choice because they hold their shape while still making the soup feel creamy. Russets work too if you want a thicker, softer texture.
Mild or spicy sausage?
Mild sausage gives you more control over the final seasoning, while spicy sausage builds heat into the soup from the start. Both are good; it depends on the result you want.
Finish with a drizzle of extra virgin olive oil
A final drizzle of good olive oil adds aroma and freshness just before serving. That gentle peppery bite in a fresh oil is a sign of quality — we explain it in why olive oil tastes peppery. If you are not sure what to buy, our guide to choosing real olive oil covers what to look for.
Variations
Spicy version
Use hot Italian sausage and add a pinch of red pepper flakes. This gives the soup a stronger, more robust finish.
Mild version
Use mild sausage and skip the red pepper flakes. This keeps the soup family-friendly and more balanced.
Dairy-free version
Replace the cream with an unsweetened dairy-free alternative, such as coconut cream or a neutral plant-based cream. The texture will change slightly, but the soup will still be rich.
Lower-carb version
Reduce the number of potatoes and add a little more kale or another low-carb vegetable. This keeps the soup hearty while lowering the starch content.
What to Serve with Zuppa Toscana
Zuppa Toscana pairs well with simple sides that do not compete with its richness. Rustic bread is the most natural choice because it helps soak up the broth.
Parmigiano Reggiano adds a savory, nutty contrast when grated over the top. A simple green salad also works well because it balances the creaminess of the soup with something fresh and crisp.
Storage and Reheating
Refrigeration
Store leftover Zuppa Toscana in an airtight container in the refrigerator for up to 3 to 4 days. Food safety guidance for soups and stews supports refrigerating cooked leftovers promptly at 40°F or below and using them within this window.
Freezing
You can freeze Zuppa Toscana, but soups made with cream may separate slightly after thawing. For best results, freeze it without the cream and stir the cream in after reheating.
Reheating
Reheat the soup gently on the stove over low to medium heat. Avoid boiling, especially if the cream is already in the soup, since high heat can change the texture.
Frequently Asked Questions
Can I freeze it?
Yes, but soups with cream can separate a little when thawed. If you plan to freeze it, it is better to add the cream after reheating.
Can I use spinach instead of kale?
Yes. Spinach works well, but it wilts faster and has a softer texture, so add it right at the end.
What kind of olive oil is best for Zuppa Toscana?
Extra virgin olive oil is the best choice. It is used twice — to soften the onion and garlic at the start, and as a finishing drizzle just before serving. A genuine extra virgin oil adds aroma and a clean, balanced finish that lighter or refined oils cannot. Any good extra virgin olive oil works, and one produced and bottled in Italy is a reliable option.
Can I make it ahead?
Yes. Zuppa Toscana reheats well and often tastes even better the next day after the flavors have had time to develop.
Can I use milk instead of cream?
You can, but the soup will be lighter and less rich. For the classic creamy texture, heavy cream works best.
References
Italian culinary background
For background on traditional Tuscan cooking — including ribollita, the bean, bread, and cavolo nero soup most closely associated with the region, and the historical roots of the name “Zuppa Toscana” in Pellegrino Artusi’s 1891 culinary canon — see La Cucina Italiana’s Tuscan ribollita feature.
U.S. food safety guidance
For food storage and reheating guidance, refer to FoodSafety.gov, the joint USDA/FDA consumer resource.