Rich, hearty, and soul-warming, this creamy Zuppa Toscana is everything you want in a cold-weather comfort dish.

Made with spicy Italian sausage, crisp bacon, tender potatoes, and vibrant kale, it’s finished with a swirl of cream for that irresistible silky finish.

Inspired by the famous Olive Garden Zuppa Toscana, this version is homemade, more flavorful, and surprisingly easy to make.

One pot, simple steps, and a restaurant-quality soup you’ll want to keep on repeat all season long.

Why You’ll Love This Recipe

Bold and comforting – Packed with savory sausage, garlic, and bacon flavor

Creamy and hearty – Potatoes and cream make the base rich and satisfying

Veggie-loaded – Kale adds a pop of color and nutrients

One-pot magic – Easy cleanup and perfect for batch cooking

Family-friendly – Kids and adults love it alike

What You’ll Need (Ingredient Highlights)

Here’s everything that goes into this cozy pot of Zuppa Toscana:

Bacon – Adds smoky depth and crispy texture on top

Hot Italian sausage – Brings bold, spicy flavor and heartiness

Garlic (10 cloves!) – The aromatic backbone of the soup

Onion – Adds sweetness and complexity

Chicken broth & water – Forms the base of the flavorful soup

Russet potatoes – Tender and starchy, perfect for a creamy bite

Kale – Adds color, nutrients, and a bit of earthy freshness

Heavy cream – Finishes the soup with a rich, velvety texture

Salt & black pepper – Adjust to taste

Parmesan (optional) – For a cheesy, salty finish

Pro Tips Before You Start

Use spicy sausage for that authentic kick—mild works too, but hot brings the magic.

Cut potatoes evenly into ¼-inch slices for consistent cooking.

Strip kale leaves from stems and chop roughly for perfect texture.

Don’t overcook the kale – It should stay bright green and slightly crisp.

Add cream at the end to prevent curdling.

How to Make Creamy Zuppa Toscana

Step 1: Cook the Bacon

In a large Dutch oven or heavy pot (5.5 qt), sauté the chopped bacon over medium-high heat until golden and crisp, about 5–7 minutes.

Transfer the bacon to a paper towel-lined plate.

Spoon out excess fat, leaving about 1 tablespoon in the pot for flavor.

Step 2: Brown the Sausage

Add the hot Italian sausage to the pot and break it up with a spatula.

Sauté until fully cooked and browned, about 5 minutes.

Remove the sausage to the plate with the bacon and set aside.

Step 3: Saute the Aromatics

Add finely diced onion to the pot and cook for about 5 minutes, stirring occasionally, until soft and lightly golden.

Add the minced garlic and sauté for another minute until fragrant.

This step builds the flavorful base of your Zuppa Toscana.

Step 4: Simmer the Potatoes

Pour in 6 cups chicken broth and 4 cups water.

Stir and bring to a boil.

Add the sliced russet potatoes and simmer uncovered for about 13–14 minutes, or until the potatoes are fork-tender but not falling apart.

Step 5: Add Kale and Sausage

Once the potatoes are nearly done, stir in the chopped kale and the cooked sausage.

Let the soup return to a light boil and cook for 2–3 minutes to allow the kale to soften and the flavors to come together.

Step 6: Finish with Cream

Reduce the heat to low and stir in 1 cup of heavy cream.

Let the soup simmer gently for another minute.

Season with salt and black pepper to taste.

Don’t forget to taste and adjust!

Remove from heat and ladle into bowls.

Step 7: Garnish and Serve

Top each bowl with the crispy bacon and grated Parmesan cheese if desired.

Serve warm with toasted bread or garlic knots for dipping—and get ready for second helpings.

What to Serve With Zuppa Toscana

Crusty sourdough bread – Perfect for soaking up every drop

Simple green salad – Balances the richness

Garlic bread or knots – For the full Olive Garden experience

Sparkling water or dry white wine – Complements the creamy, savory flavors

Variations and Substitutions

Use mild sausage – If you prefer less heat

Swap kale for spinach – Add it in the last minute to prevent wilting

Make it dairy-free – Use coconut cream or oat milk (though flavor will differ)

Low-carb option – Use cauliflower florets instead of potatoes

Bulk it up – Add white beans or chopped carrots for extra texture

Storage & Reheating Tips

Refrigerate – Store in an airtight container for up to 4 days

Freeze – Best without the cream; add cream after reheating

Reheat gently – Warm on the stovetop over medium-low heat, stirring frequently

Pro Tip: Add a splash of broth when reheating to loosen the consistency.

FAQs

Is this the same soup as Olive Garden’s Zuppa Toscana?
Yes! This recipe is inspired by it and tastes even better homemade.

Can I use pre-cooked sausage?
Yes, but browning raw sausage adds more flavor.

Is there a vegetarian version?
You can omit sausage and bacon, use veggie broth, and add cannellini beans instead.

Can I make this in the slow cooker?
Yes—sauté the meat and aromatics first, then cook on low for 6–7 hours or high for 3–4 hours.

Add cream at the end.

Will the cream curdle?
Not if added at the end and the soup isn’t boiling hard.

What type of potatoes work best?
Russet potatoes give the classic texture, but Yukon Gold also works well.

Final Thoughts

This creamy Zuppa Toscana soup is the kind of cozy, comforting dish that turns an ordinary night into something special.

It’s bold, hearty, and loaded with sausage, kale, and potatoes—everything you want in a bowl.

Make it once and it’ll become a permanent part of your cold-weather dinner rotation. Just don’t forget the bread!