Tuscan Potato Soup Zuppa Toscana

Warm, comforting, and packed with bold flavors, Tuscan Potato Soup, or Zuppa Toscana, is a hearty dish that perfectly blends rustic Italian tradition with modern convenience. This creamy soup features tender russet potatoes, savory Italian sausage, crispy bacon, and vibrant kale simmered in a rich broth infused with garlic and red pepper flakes for a subtle kick. Finished with silky heavy cream for added indulgence, it’s both filling and satisfying—ideal for chilly evenings or casual gatherings. Ready in about an hour, this easy one-pot recipe is perfect for feeding a crowd, and the optional Parmesan cheese garnish adds a delectable touch of nuttiness. Pair it with crusty bread for a complete, irresistible meal that brings a taste of Tuscany right to your kitchen. Keywords: Tuscan potato soup, Zuppa Toscana, creamy soup recipe, Italian sausage soup, kale potato soup.

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 1 pound Italian sausage (mild or spicy)
• 4 slices Bacon
• 1 medium Yellow onion, diced
• 4 cloves Garlic, minced
• 4 medium Russet potatoes, peeled and sliced into 1/4-inch rounds
• 6 cups Chicken broth
• 1 cup Heavy cream
• 3 cups Kale, stems removed and chopped
• 0.5 teaspoons Red pepper flakes
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 1 tablespoon Olive oil (optional, for sautéing)
• 0.5 cup Parmesan cheese, grated (optional, for topping)

Directions

Step 1

In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon slices and place them on a paper towel-lined plate to drain. Crumble the bacon once cooled. Leave about 1 tablespoon of bacon fat in the pot.

Step 2

Add the Italian sausage to the pot and cook over medium heat, breaking it up into small pieces with a wooden spoon. Cook until browned and fully cooked through. Remove the sausage with a slotted spoon and set it aside.

Step 3

If needed, add 1 tablespoon of olive oil to the pot. Add the diced onion and sauté for 3-4 minutes until softened and translucent. Stir in the minced garlic and cook for another minute until fragrant.

Step 4

Stir in the red pepper flakes and add the chicken broth to the pot. Bring it to a boil.

Step 5

Add the sliced potatoes to the boiling broth. Reduce the heat to medium-low, cover the pot, and simmer for 10-15 minutes, or until the potatoes are tender when pierced with a fork.

Step 6

Using the back of a wooden spoon, gently mash some of the potato slices against the side of the pot to thicken the soup slightly.

Step 7

Stir in the chopped kale and let it simmer for 3-5 minutes until it wilts and becomes tender.

Step 8

Pour in the heavy cream, cooked sausage, and crumbled bacon. Stir to combine, and let the soup heat through for 2-3 minutes. Taste and adjust seasoning with salt and black pepper.

Step 9

Serve the soup hot, topped with grated Parmesan cheese if desired.

Nutrition Facts

Serving size	3479.8 grams (3479.8g)

Amount per serving	% Daily Value*
Calories	3565

Total Fat 238.40g	306%
Saturated Fat 107.70g	539%
Polyunsaturated Fat 2.00g
Cholesterol 634mg	211%
Sodium 11350mg	493%
Total Carbohydrate 193.00g	70%
Dietary Fiber 23.20g	83%
Total Sugars 15.30g
Protein 169.30g	339%

Vitamin D 53IU	264%
Calcium 2074mg	160%
Iron 20mg	112%
Potassium 7309mg	156%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.7%

Protein: 18.8%

Carbs: 21.5%