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Home » Soups and Stews

Zuppa Toscana with Bacon, Sausage, Potatoes and Cream

Published: Aug 29, 2019 · Modified: Feb 11, 2022 by RebeccaBlackwell · This post may contain affiliate links · 8 Comments

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Zuppa Toscana literally means "soup in the style of Tuscany", a definition that leaves a lot of room for interpretation.

This hearty version is packed with buttery yellow potatoes, Italian sausage, bacon, and kale. It's creamy, delicious, comforting, and completely crave worthy.

A bowl of Zuppa Toscana with potatoes, bacon, and sausage.

Zuppa Toscana with Sausage, Potatoes, and Bacon

"Traditional" Zuppa Toscana (if there even is such a thing) includes zucchini, cannelloni beans, celery, carrots, and tomatoes in addition to kale, potatoes and pancetta, and is served over toasted bread.

This recipe is the Americanized version. Although, honestly, it's a totally different soup. The only reason why I'm calling it Zuppa Toscana is because it's what so many Americans have come to associate with the name.

However, I HAVE actually made this exact recipe IN TUSCANY. Does that make it "authentic"? I dunno. But, I went to Italy last year to cook for a yoga retreat and this was one of the dishes I served.

I literally cooked it in a tiny Tuscan kitchen inside a cottage that was built in 1500's. Talk about a bucket list experience.

Most importantly, all the retreat attendees loved this soup, devouring bowl after bowl of it. We had some left over and served it to some Italian friends who live in the area. They too couldn't get enough.

So, no. This is not really a traditional Italian recipe. But, it's been made and served in Italy, to Americans and Italians and the consensus was that it was delicious. I'm not sure anything else matters.

A bowl of Zuppa Toscana Soup.

Zuppa Toscana Is Truly One of My All Time Favorite Soup Recipes.

The combination of sausage, bacon, potatoes, and kale all swimming around in a creamy onion, garlic and white wine broth is fan-freaking-tastic.

It's also really simple to make and much loved by everyone in my house, so it's something that gets made on the regular around here.

A bowl of Zuppa Toscana with potatoes, bacon, and sausage.
Dipping a slice of bread into a bowl of Zuppa Toscana Soup.

As with all soup, this recipe is easy to customize at will. Use only bacon or only sausage. Throw in some additional veggies. Use spinach instead of kale. And, of course, add as much or as little cream at the end of cooking as you like.

Taking a bite of Zuppa Toscana Soup.

Used in this Recipe:

Enameled Cast Iron Dutch Oven

Dutch oven

More Popular Soup Recipes:

  • Red Lentil Soup with Ham and Aleppo Pepper Oil
  • Creamy Chicken Noodle Soup with Garlic and Mushrooms
  • Spanish Style Sausage and Lentil Soup
  • Beef and Barley Soup with Roasted Mushrooms and Bacon
  • Spanish Potato Soup
  • White Bean and Kale Soup with Wild Rice
Zuppa Toscana soup with sausage, potatoes, and bacon.

Weekly Meal Plans that include Zuppa Toscana:

  • Weekly Summer Meal Plan #2

If you give this recipe a try, let me know! Leave a comment, rate it, or take a picture and tag it #alittleandalot on Instagram.

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A bowl of Zuppa Toscana with potatoes, bacon, and sausage.

Zuppa Toscana


★★★★★

5 from 3 reviews

  • Author: RebeccaBlackwell
  • Total Time: 60 minutes
  • Yield: 6-8 servings
Print Recipe
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Description

Zuppa Toscana literally means "soup in the style of Tuscany", a definition that leaves a lot of room for interpretation. This hearty version is packed with buttery yellow potatoes, Italian sausage, bacon, and kale. It's so creamy, delicious, comforting, and completely crave worthy.


Ingredients

  • 1 tbsp extra virgin olive oil
  • 1 lb Italian Sausage, spicy or sweet
  • 1 lb thick cut bacon, cut into 1-inch pieces
  • 1 large yellow onion, peeled and chopped
  • 1 tbsp minced garlic
  • 1 tsp crushed red pepper flakes
  • 1 tsp ground thyme
  • 1 tsp granulated sugar
  • 1 tsp salt
  • 1 tsp ground black pepper
  • ½ cup dry white wine
  • 5 cups chicken broth
  • 2 lbs yellow potatoes (Yukon gold), cut into 1-inch pieces
  • 3 cups kale, chopped
  • ½ - 1 cup cream (to taste)
  • 1 cup fresh parsley, chopped
  • Shredded parmesan, for serving (optional)

Instructions

  1. Heat oil in a large heavy bottom sauce pan or dutch oven set over medium-high heat. Crumble the sausage into the hot pan and cook, stirring frequently, until the sausage is cooked through with no pink on the inside of each piece. Using a slotted spoon, remove the sausage from the pan to a plate or bowl.
  2. Add the pieces of bacon to the hot pan and cook, stirring frequently, until crisp. Use a slotted spoon to remove the bacon from the pan to the same plate or bowl as the Italian sausage.
  3. Remove all but 1 tablespoon of fat from the pan. Turn the heat down to medium and add the chopped onion. Cook, stirring frequently, until soft and translucent, about 5 minutes. Add the garlic, red pepper flakes, thyme, sugar, salt, and pepper to the onions and cook, stirring constantly, for 1 minute longer.
  4. Add the wine, turn the heat to high, and use a wooden spoon to scrape any bits and pieces from the bottom of the pan. Boil for 3-4 minutes to reduce. Add the chicken broth and bring back to a boil.
  5. Put the bacon and sausage back into the pan. Add the potatoes and cook until tender, about 10-15 minutes. Add the kale and cook for about 1 minute, until wilted.
  6. Stir in ½ cup cream. Taste and adjust seasoning. Add up to ½ cup more cream, if desired. Sprinkle with fresh parsley and serve with shredded parmesan if desired.

Notes

This recipe makes quite a bit of soup. Leftovers reheat beautifully and might even be better the second and third day. Stir in the refrigerator for up to 5 days.

  • Category: Soups and Stews

Did you make this recipe?

Tag @littleandalot on Instagram and hashtag it #alittleandalot

Taking a bite of Zuppa Toscana Soup.
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« Dinner Recipes, Summer Meal Plan #2
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Reader Interactions

Comments

  1. Cate says

    January 23, 2021 at 3:08 am

    We made this delicious soup tonight. It did not disappoint! Looking forward to leftovers for lunch. Every recipe I’ve tried from A Little and A Lot has been fantastic. I always know I can count on Rebecca for a great meal, and I never have to worry if I’m trying something new for entertaining. Happy Travels and Thanks!

    ★★★★★

    Reply
    • RebeccaBlackwell says

      January 23, 2021 at 4:53 pm

      This comment just made my whole day. 🙂 I'm so happy to hear that you liked this recipe. Thank you so much for taking the time to leave a comment for me. I appreciate it more than I can express. xo

      Reply
  2. Karen Greenleaf says

    January 11, 2021 at 7:14 pm

    I made this soup last week and my husband and I loved it! Next time I will add less red pepper flakes because I don't enjoy a hot, spicy taste. I am probably going to make it again this week. It is so delicious!

    ★★★★★

    Reply
    • RebeccaBlackwell says

      January 12, 2021 at 3:26 pm

      Hi Karen! I'm so happy to hear that you and your husband liked this recipe so much. It's one of my family's all-time favorite meals. 🙂 Thank you so much for taking the time to leave a comment for me. I truly appreciate it! xo

      Reply
  3. David Stubblefield says

    April 25, 2020 at 11:04 pm

    Hi, Thanks for the recipe we really enjoyed it. I did have one question in the directions. Five says to put the sausage and bacon in but then step six says to put the sausage and bacon, I went with doing it instead of five and was happy with it but want to know which you actually recommend.

    ★★★★★

    Reply
    • RebeccaBlackwell says

      April 26, 2020 at 2:52 pm

      Hi David! Thank you so much for catching that error! I'm so sorry - the bacon and sausage should be added in step #5. In all the times I've looked at this recipe, I can't believe I've never noticed that I say to add it twice. 🙂 Correcting that error now. I'm so happy that you liked the soup! Thank you SO MUCH for taking the time to leave a comment for me. I truly appreciate it! xo

      Reply
  4. Deborah Morris says

    February 28, 2020 at 9:58 am

    THIS REGION BEEN CALLING MY NAME. FIRST, THE NAME OF THE SOUP CAUGHT MY ATTENTION. AFTER READING THE INGREDIENTS, IT WAS A WRAP. I LOVE SOUPS, I CAN'T WAIT TO PREPARE IT, I KNOW I WILL LOVE IT. THANK YOU FOR THE RECIPE

    Reply
    • RebeccaBlackwell says

      February 29, 2020 at 5:24 pm

      Hi Deborah! This is one of my family's all time favorite soup recipes. I hope you enjoy it as much as we do! Please let me know if you have any questions about the recipe, and I'd love to know what you think of it after you make it. xo

      Reply

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Rebecca Blackwell

Hi! I’m Rebecca, a recipe developer, food photographer, and full time RV nomad.

My husband Steve and I are digital nomads living in a 43-foot 5th wheel. Favorite things include hanging out with our daughters, motorcycle riding, being close to the water, and anything that includes chilies or custard.

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