The Easiest, Tastiest Zuppa Toscana You’ll Ever Make at Home (Yes, Better Than Olive Garden!)
This Zuppa Toscana is hearty, creamy, and packed with flavor, yet ridiculously easy. One bowl and you’ll be wondering why you ever paid restaurant prices for it. Make it tonight — your family will ask for it all winter long
When the weather turns cold, nothing beats a big bowl of creamy potato soup loaded with sausage, bacon, and kale. This version is simple enough for a weeknight, but so rich and comforting it feels like a weekend treat. One pot, everyday ingredients, and about 40 minutes from start to finish — let’s do this!
What You’ll Need (Serves 6–8 cozy bowls)
- 2 lbs (900 g) russet potatoes, peeled and cut into bite-size chunks
- 1 lb (450 g) mild Italian sausage (use hot if you love spice)
- 6 oz (170 g) bacon, chopped
- 1 small onion, finely diced
- 2 large cloves garlic, minced
- 8 cups (2 L) liquid total → low-sodium chicken broth + water (example: 5 cups broth + 3 cups water)
- 1 cup (240 ml) heavy cream
- 6–8 oz (170–225 g) fresh kale, stems removed and torn into bite-size pieces
- 1 tsp salt (more to taste)
- ½–1 tsp cracked black pepper
- ½–1 tsp crushed red pepper flakes (optional, for heat)
- Optional toppings: extra bacon, Parmesan cheese, more red pepper flakes
Step-by-Step – Super Simple One-Pot Method
1. Crisp the Bacon (The Best Smell Ever)
Place chopped bacon in a cold large heavy pot or Dutch oven. Add ¼ cup water (this helps the fat render evenly). Turn heat to medium-high. Once the water evaporates, keep cooking until bacon is golden and crispy (8–10 minutes). Scoop bacon out and set aside. Leave about 2–3 Tbsp bacon fat in the pot (pour off extra if needed).
2. Soften Onion & Brown Sausage
Lower heat to medium if the pot is very hot. Add diced onion and cook 3–4 minutes until soft and translucent.
Add the sausage, breaking it up with a spoon. Cook until nicely browned (6–8 minutes). Stir in minced garlic for the last 30–60 seconds until fragrant.
3. Add Liquid & Potatoes
Pour in your 8 cups of broth/water mix. Scrape the bottom to get all the tasty browned bits.
Add the potato chunks BEFORE the liquid boils (this keeps them from getting mushy outside and raw inside). Bring everything to a boil, then cover and simmer.
4. Season & Cook Potatoes
Add 1 tsp salt and plenty of black pepper. Cover and boil gently for 10–12 minutes until potatoes are just tender when poked with a fork (don’t overcook or they’ll fall apart).
5. Kale + Cream + Kale
Stir in the torn kale — it will look like a lot, but it shrinks fast. Pour in the heavy cream. Simmer uncovered 3–5 more minutes until kale is bright green and soft.
6. Final Flavor Touch-Ups
Stir most of the crispy bacon back in. Add crushed red pepper flakes if you want a gentle kick. Taste and add more salt/pepper until it’s perfect.
7. Serve Piping Hot
Ladle into bowls. Top with reserved crispy bacon, a sprinkle of Parmesan, and extra red pepper flakes. Grab garlic bread, breadsticks, or even crackers for dipping.
Quick Tips & Twists
- Want it spicier? Use hot Italian sausage + extra red pepper flakes.
- Make it lighter → use half-and-half or turkey sausage.
- Meal prep friendly → tastes even better the next day.
- Freezer friendly → cool completely, then freeze up to 3 months.
This Zuppa Toscana is hearty, creamy, and packed with flavor, yet ridiculously easy. One bowl and you’ll be wondering why you ever paid restaurant prices for it. Make it tonight — your family will ask for it all winter long! 🥓🥔🥬
