Zuppa Toscana - Spend with Pennies

Zuppa Toscana is a rich and hearty soup loaded with Italian sausage, tender potatoes, greens, and crispy bacon. Finished with a splash of cream, it’s an easy meal for a chilly day.

If you love hearty sausage soups, try my sausage and kale soup or classic sausage and potato soup next.

Holly’s Recipe Highlights: Zuppa Toscana

Total Time: 45 Mins Servings: 6 Cooking Method: Stovetop

Ingredient Notes

ingredients to make Zuppa Toscana with labels

Italian Sausage: Mild sausage keeps the soup family-friendly, while hot Italian sausage adds extra spice. Try making homemade Italian sausage, or use turkey Italian sausage for a lighter option.
Potatoes: Russet potatoes break down slightly as they cook, creating a creamier broth, while Yukon Golds stay firmer with a naturally buttery texture.
Kale or Spinach: Curly kale holds its texture well, but remove the tough stems before chopping. Replace with baby spinach instead, stirring it in during the last couple of minutes so it stays tender and vibrant.
Heavy Cream: Half-and-half can be used for a lighter soup, though the result won’t be quite as creamy.

Dice Potatoes Evenly: Dicing the potatoes into equally-sized pieces will help them cook evenly.
Keep It Smooth: Don’t boil the soup after adding the cream, as high heat can cause it to curdle or separate.
Add Spinach at the End: Adding the spinach during the final couple of minutes helps it stay bright green.
Thicker Soup: For a thicker soup, mash a few cooked potatoes or use a cornstarch slurry.

Leftovers You’ll Love

Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months.
Thaw in the refrigerator. Then reheat on the stovetop over medium-low heat or microwave in short intervals, stirring often. If the soup thickens after chilling, add a splash of chicken broth or cream to loosen it while reheating.

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

In a large soup pot or Dutch oven, cook bacon over medium heat until crisp. Remove with a slotted spoon to a paper towel-lined plate. Set aside.
Add sausage and onion to the bacon grease and cook until no pink remains. Drain fat.
Add potatoes, kale, chicken broth, garlic, and crushed peppers (if using) to the pot.
Bring to a boil. Reduce heat and simmer uncovered 12-14 minutes or until potatoes are soft.
Stir in heavy cream and let simmer 1 minute. Taste and season with salt & pepper if desired.
Garnish with bacon.

If using spinach in place of kale, add in the last 2 minutes of cooking.
If you’d like a thicker soup, combine 2 tablespoons cornstarch with 2 tablespoons water. Drizzle into the boiling soup while stirring until soup reaches desired consistency. You may not need all of the cornstarch mixture.
Zuppa Toscana will keep up to 4 days in the fridge and can easily be reheated on the stovetop or in the microwave.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Dinner, Entree, Lunch, Main Course, Side Dish, Soup

Cuisine American, Italian

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