Easy One Pot Zuppa Toscana Soup

Zuppa Toscana Soup made in one pot! This easy soup is loaded with bacon, sausage, potatoes, kale, cream, and seasonings to give it great texture and flavor. It’s the perfect comfort food on a chilly night.

One of my favorite things to make when the cold weather sets in is SOUP! We have soup at least once or twice a week in our household. It’s the perfect way to warm up on a chilly night, and it’s the best comfort food. You seriously can’t go wrong with it. Unfortunately, my husband isn’t a huge fan of soup…but Zuppa Toscana may have changed his mind. This soup is packed with potatoes, sausage, kale, and lots of seasonings, it certainly doesn’t lack texture or flavor. I can guarantee any “soup hater” will change their mind too!

What is Zuppa Toscana?

Zuppa Toscana originates from Tuscany, Italy, the word literally translates to “Tuscan soup.” Classic Italian Zuppa Toscana is made with veggies, beans, seasonings, and Tuscan bread. The American version, which you’d find at the Olive Garden, adds Italian sausage, bacon, and cream. It’s obviously the more fattening option, but it is SO good with the additions! Definitely worth the extra calories in my opinion.

How to Make Zuppa Toscana

1. Fry the sausage in a large pot. Remove and cook the bacon.
2. Saute onions and add garlic.
3. Add the chicken stock and boil. Add seasonings.
4. Add in potatoes and cook until tender.
5. Reduce heat and add cream, sausage, bacon, and kale. Boil until kale is softened.

Can I use spinach instead of kale in Zuppa Toscana?

Spinach can certainly be used! I’d recommend adding it during the last minute or so of cooking, and cooking it just until it starts to wilt.

Can this soup be frozen?

Soups that contain dairy usually don’t do well when frozen. They tend to get a grainy texture and they separate when rewarmed. If you do wish to freeze it, I would recommend doing so before you add the cream or kale (kale tastes best when fresh.)

How do you make this soup thicker?

To create a thicker soup, mix 1 tablespoon cornstarch with 2 tablespoons of the chicken stock. Add it in while the soup is boiling and then continue with the rest of the recipe.

You’ll also love these comfort food recipes.

• Chicken Schnitzel
• Creamy Chicken Quesadillas
• Shakshuka with Feta
• Tonkatsu
• Shepherd’s Pie

If you make this recipe, let me know what you think! I’d love it if you could add a star rating ★ and a comment below. Be sure to follow me on Instagram, Pinterest, and Facebook, too!

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Easy One Pot Zuppa Toscana Soup

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

 

Zuppa Toscana Soup made in one pot! This easy soup is the perfect comfort food on a chilly night. Loaded with bacon, sausage, potatoes, and cream, this soup certainly doesn't lack texture or flavor.

Course: Main Course

Cuisine: Italian

Keyword: comfort food, kale, potatoes, sausage, soup

Servings: 6 servings

Ingredients

• 1 1/2 Tbsp olive oil
• 1 large yellow onion chopped
• 1 Tbsp garlic minced
• 1 lb Italian sausage
• 1/2 tsp red pepper flakes
• 1/2 tsp fennel seeds
• salt and pepper
• 5 yellow potatoes peeled and diced
• 1 1/2 qts chicken stock
• 5 slices bacon
• 1/2 bunch kale chopped
• 1 1/2 cups heavy whipping cream

Instructions

1. Fry the sausage in a large pot over medium high heat. Break up the sausage with a spoon as you cook it. Drain and transfer to a paper towel lined plate.

2. Cook the bacon in the same pot over medium heat until crispy. Transfer cooked bacon to the plate.

3. Sauté onions in the pot and cook until soft and translucent. Add garlic and cook for one minute until fragrant.

4. Increase heat to high and add the chicken stock. Allow soup to come to a boil. Season with salt and pepper, fennel and chili flakes.

5. Add potatoes and cook for 10 minutes or until tender.

6. Reduce heat to medium. Add heavy cream, sausage, bacon and kale. Bring to a gentle boil and cook until kale is softened, about 2 minutes.

Recipe Notes

• I like to use kitchen scissors to cut the bacon into bite-sized pieces before cooking it. It makes it easier to cook this way, and takes out the extra step of crumbling it!
• Spinach can be used instead of kale. I'd recommend adding it during the last minute or so of cooking, and cooking it just until it starts to wilt.
• Soups that contain dairy usually don't do well when frozen. They tend to get a grainy texture and they separate when rewarmed. If you do wish to freeze it, I would recommend doing so before you add the cream or kale (kale tastes best when fresh.)
• To create a thicker soup, mix 1 tablespoon cornstarch with 2 tablespoons of the chicken stock. Add it in while the soup is boiling and then continue with the rest of the recipe.

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