The Best Zuppa Toscana Soup Recipe You’ll Ever Make (2025)

When the weather turns chilly, there’s nothing better than a warm bowl of soup. And if you’re looking for something hearty, creamy, and packed with flavor, Zuppa Toscana is the one.

This comforting Italian-inspired soup is loaded with crispy bacon, spicy sausage, tender potatoes, and fresh kale. It’s rich, cozy, and surprisingly easy to make at home.

Forget the restaurant version. This homemade Zuppa Toscana tastes better, costs less, and fills your kitchen with the incredible aroma.

In this post, I’ll show you how to make it step-by-step using simple ingredients. Whether you’re cooking for family or need something warm and filling for the week, this soup never disappoints.

Let’s get started!

🥣 What is Zuppa Toscana Soup?

Zuppa Toscana is a rich, creamy Italian-inspired soup that brings comfort in every bite. While the name translates to “Tuscan Soup,” the version most people know and love has become iconic thanks to its place on the Olive Garden menu. But here’s the secret: the homemade version is even better.

At its core, Zuppa Toscana combines crispy bacon, spicy Italian sausage, tender potatoes, kale, onions, garlic, and a luscious cream base into one hearty, flavor-packed bowl. It’s the kind of dish that tastes like it’s been simmering all day, even though it comes together quickly.

What makes this soup so special? It’s the contrast of flavors and textures. The smoky crunch of bacon, savory sausage, creamy broth, earthy bite of kale, and mild starchiness of potatoes create a symphony in your mouth.

It’s cozy, filling, and perfect for those chilly days when only a big bowl of something warm will do.

Whether you’re looking for a crowd-pleasing dinner or a Sunday meal-prep soup that reheats like a dream, Zuppa Toscana never disappoints.

🛒 Ingredients You’ll Need

Here’s a complete list of the ingredients you’ll need to make the best Zuppa Toscana soup from scratch. This table includes recommended measurements for a generous batch that serves about 6 people.

💡 Pro Tip: If you’re avoiding dairy, try using coconut cream and nutritional yeast instead of heavy cream and Parmesan for a dairy-free version!

🔪 Step-by-Step: How to Make the Best Zuppa Toscana Soup

If you’ve never made Zuppa Toscana at home before, you’re in for a treat. This isn’t just any soup, it’s a hearty, soul-warming bowl of Italian comfort that’s easy enough for weeknights but impressive enough for company.

Below is a detailed guide that walks you through each step, using straightforward techniques and a flavor-first approach.

Let’s roll up our sleeves and get started.

🧽 Step 1: Prep the Potatoes

Let’s talk about the backbone of this soup: the potatoes. These little slices of starchy goodness thicken the soup naturally and soak up all that savory broth.

• To peel or not to peel? That’s totally up to you. The skin holds nutrients and gives a rustic texture. But if you want a smoother presentation, peel them. Just don’t stress if you miss a few spots, it’s soup, not a beauty pageant.
• Once peeled (or not), slice the potatoes thinly, about ⅛ to ¼ inch thick. Think thicker than potato chips, but not chunky. Thin slices cook faster and soften beautifully in the broth.
• Next, cut the slices in half or into quarters, depending on size. You want bite-sized pieces that fit easily on a spoon. They’ll break down slightly as they cook, which helps thicken the soup naturally.
• Rinse the potatoes under cold water 2–3 times until the water runs clear. This removes excess starch and prevents the soup from getting overly gummy or cloudy.

This step is simple but sets the tone for the soup’s texture. Clean, evenly sized, thin-cut potatoes = creamy, spoonable perfection.

🧅 Step 2: Dice Your Onion & Gather the Aromatics

Now let’s build the flavor foundation. Start by dicing a medium onion into small, even pieces. We want this to blend into the soup, not overpower it.

Next, gather the aromatics:

• Garlic paste: One teaspoon brings a sweet, mellow flavor without peeling and mincing.
• Roasted garlic base: This adds another layer of depth, a bit richer and mellow than raw garlic.
• Italian herb paste: This packs a concentrated hit of basil, oregano, and thyme into a spoonful.

Having these flavor boosters ready ahead of time makes the cooking process smoother and more enjoyable. It’s like setting up your tools before painting; it makes the art part more fun.

🥓 Step 3: Cook the Bacon

Ah, bacon, the magical ingredient that makes this soup smoky, salty, and deeply satisfying.

• In a large Dutch oven or heavy-bottomed soup pot, heat a tablespoon of oil over medium heat.
• Add 4–5 slices of thick-cut bacon, chopped into small pieces.
• Cook until the bacon becomes crispy and golden brown, and its fat is rendered into the bottom of the pot.

Once it’s crisp, remove the bacon with a slotted spoon and transfer it to a paper towel-lined plate. Don’t drain the bacon fat; this is liquid flavor gold. We’ll use it for the next step.

This step adds a double-whammy of flavor: crispy bites of bacon + a rich, savory base from the rendered fat.

🌭 Step 4: Brown the Sausage

In the same pot (don’t you dare clean it out!), add 1 pound of Italian sausage directly into the bacon fat. Mild or hot, your choice.

• Break the sausage into small crumbles as it browns, using a wooden spoon or spatula.
• Cook for about 6–8 minutes until it’s nicely browned and cooked through.
• Optional: If the pan looks overly greasy, you can drain off a little fat now. But don’t go overboard, you still want some left behind for flavor.

Remember: we’re not just cooking sausage here, we’re layering flavor. The bits stuck to the bottom (called fond) will mix into the broth later and make the soup taste like it’s been simmering for hours.

Once cooked, remove the sausage and set it aside with the bacon.

🧄 Step 5: Sauté the Onions & Garlic

Now let’s soften things up. With the sausage and bacon removed and a bit of fat still in the pot:

• Toss in your diced onion and cook over medium heat for 2–3 minutes until softened and translucent.
• Stir in 1 tsp of garlic paste and 1 tsp of roasted garlic base. Sauté for 30–60 seconds until fragrant.
• Add 1 tsp of Italian herb paste, plus a sprinkle of salt and freshly cracked black pepper.
• For a bit of heat, throw in ¼ tsp of red pepper flakes, totally optional but highly recommended.

This moment is where the kitchen starts to smell like heaven. You’ll want to bottle this aroma and wear it as perfume.

🍗 Step 6: Add the Broth & Potatoes

Let’s bring the soup to life.

• Pour in 6 cups of chicken broth or stock. Use low-sodium so you can control the salt.
• Increase the heat to bring the mixture to a boil, then add in your sliced and rinsed potatoes.
• Reduce to a simmer and cook for 15–20 minutes, or until the potatoes are fork-tender.

During this time, the potatoes soak up all those savory layers: the garlic, the herbs, the onion, the sausage drippings. It’s like a bath in flavor.

If the soup looks a bit too thick as the potatoes cook, feel free to add another cup of broth. But don’t worry, once we add cream, the texture will even out beautifully.

🥬 Step 7: Add the Meats Back In + Kale

Once your potatoes are soft, it’s time to reunite the dream team:

• Add the browned sausage and crispy bacon back into the pot.
• Stir gently to combine all the hearty goodness.

Now, toss in your 3–4 cups of chopped kale. Don’t worry if it looks like a lot—it will wilt down significantly.

• Cover the pot with a lid and let the soup simmer for 5–10 minutes, just enough for the kale to become tender and vibrant green.

This is the part that makes you feel a little better about the bacon and sausage. Kale sneaks in some fiber, vitamins, and texture, and even the picky eaters in your house might be into it.

🥛 Step 8: Add Cream & Cheese

This is where the soup transforms into pure comfort food.

• Lower the heat to a gentle simmer (not boiling), and stir in 1 cup of heavy cream or half-and-half.
• Add ½ cup of grated Parmesan cheese and stir until melted and creamy.

The cream adds a luscious, velvety body to the broth, while the cheese gives it richness and depth. This is where Zuppa Toscana earns its comfort-food status.

Give the soup a taste. Add more salt, pepper, or red pepper flakes if needed. Remember, the cheese and sausage add saltiness, so season with care.

🍽️ Step 9: Time to Serve!

Your Zuppa Toscana is now ready for the grand finale.

• Ladle generous portions into warm bowls.
• Top with extra Parmesan cheese, go ahead, be generous.
• Add a pinch of fresh black pepper or a tiny drizzle of olive oil for shine, if desired.
• Serve with warm, crusty bread, garlic knots, or even a hunk of focaccia.

🧀 Feeling extra indulgent? Offer grated cheese at the table and let guests say “when.” Or don’t. Just keep grating while they stare in silent gratitude.

💡 Why This Zuppa Toscana Soup Recipe Works So Well

There’s a reason this soup is a fan favorite: it’s the perfect balance of indulgent and wholesome, comforting and flavorful. Every ingredient is chosen with purpose, and together they create something far greater than the sum of their parts.

Here’s what makes this recipe stand out:

• Crispy bacon and Italian sausage form a flavorful base that infuses the entire soup with richness and smokiness.
• Thin-sliced potatoes cook quickly and gently break down into the broth, giving the soup body without needing flour or thickeners.
• Aromatic onion, garlic, and Italian herbs add depth and complexity that make each spoonful exciting.
• Chopped kale adds a pop of color, a touch of nutrition, and a slightly earthy contrast to the creaminess.
• Heavy cream and Parmesan cheese round out the dish, giving it that velvety finish that feels like a warm hug.

It’s comfort food, but smarter, layered with flavor and texture, and easy enough to make on a busy weeknight.

✅ Tips for Zuppa Toscana Soup Success

Want your Zuppa Toscana to turn out perfect every time? These quick tips will help you make the most flavorful and satisfying soup, without stress in the kitchen.

1. Slice Potatoes Thinly and Evenly

Thin slices cook faster and break down slightly to help thicken the broth. Cutting them into quarters also makes them easier to eat by the spoonful.

2. Rinse the Potatoes Well

After slicing, rinse the potatoes in cold water until the water runs clear. This removes excess starch and keeps your soup from turning cloudy or gummy.

3. Brown the Sausage for Extra Flavor

Don’t rush this part. Let the sausage brown and develop those tasty bits at the bottom of the pan, called fond. That’s where the magic happens.

4. Add Kale at the Right Time

Kale cooks quickly. Add it just before the cream, and only simmer for a few minutes so it softens without turning mushy or dull in color.

5. Season at the End

Since bacon, sausage, broth, and cheese all add salt, wait until the end to adjust seasoning. A small pinch of salt or pepper can make all the difference.

These tips are simple but powerful. Follow them, and you’ll have a restaurant-quality soup right at home every single time.

🥄 Final Thoughts

This homemade Zuppa Toscana soup is like a warm blanket on a chilly day, cozy, satisfying, and full of comfort. Once you make it from scratch, you’ll never crave the restaurant version again.

Plus, it’s customizable, easy to prep, and sure to become a cold-weather favorite in your household.

Whether you’re making it for a weeknight dinner, a Sunday supper, or meal prep for the week, this soup is a keeper.

🥣 Craving More Cozy Soups?

Warm your week with these tried-and-true soup recipes from our kitchen to yours:

• 🍲 Weeknight Win: 30-Min Tortellini Soup Recipe
  A cheesy, sausage-packed Italian soup that’s fast, filling, and full of cozy vibes.
• 🥄 Best Beef Barley Soup Recipe for Fall Comfort
  Tender beef, hearty barley, and veggies simmered to perfection for the ultimate cold-weather comfort.
• 🌱 Quick 15-Min Black Bean Soup Recipe for Fall
  A protein-packed, plant-based soup that’s smoky, satisfying, and ready in minutes.

Bookmark your favorites and build your fall soup lineup because comfort food season is officially here. 🍁

Ella Foster

Ella Foster, co-founder of FoodBears.com, is a skilled writer whose love for cooking fuels her creative work. Her passion for experimenting in the kitchen brings authentic flavor and culinary inspiration to every piece she crafts for the platform.