There’s nothing quite like a hearty, warming bowl of soup to soothe the soul, and this one-pot Zuppa Toscana with crispy bacon topping hits every mark. Inspired by the classic Italian flavors of Tuscany, and paying homage to the beloved Olive Garden Zuppa Toscana, this version is deeply savory, rich in texture, and layered with comfort. Loaded with tender potatoes, crumbled Italian sausage, kale, and a creamy broth, the dish is crowned with crunchy, golden bacon that adds a delicious smoky punch. Whether you're craving a simple weeknight dinner or looking to impress with a comforting weekend meal, this is one tuscan soup recipe you’ll make again and again.
One-Pot Zuppa Toscana with Crispy Bacon Topping
Prep Time 15 minutes mins
Cook Time 40 minutes mins
Total Time 55 minutes mins
Course Main Course, Soup
Cuisine American, Italian
Large Dutch oven or soup pot This is essential for building flavor and holding all the ingredients. A heavy-bottomed pot ensures even heat distribution.
Slotted spoon Ideal for removing the bacon and sausage while preserving the flavorful drippings.
Chef’s knife and cutting board For prepping vegetables and meats.
Ladle Perfect for serving the hot, creamy soupa toscana recipe into bowls.
Wooden Spoon or Spatula For sautéing and stirring.
- 1 lb Italian sausage mild or hot, casing removed
- 6 slices of thick-cut bacon chopped
- 1 large yellow onion diced
- 4 cloves garlic minced
- 5 cups russet potatoes peeled and cut into 1/4-inch slices
- 6 cups chicken broth preferably low sodium
- 2 cups water
- 1 teaspoon crushed red pepper flakes optional, for heat
- Salt and black pepper to taste
- 3 cups chopped kale stems removed
- 1 ½ cups heavy cream
- Freshly grated Parmesan cheese for topping
- Chopped parsley for garnish
Step 1: Crisp the Bacon
Start by heating your Dutch oven over medium heat. Add the chopped bacon and cook until crispy, about 8 minutes. Use a slotted spoon to transfer the bacon to a plate lined with paper towels. Leave about 1 tablespoon of the bacon fat in the pot for added flavor.
Step 2: Brown the Sausage
In the same pot, add the Italian sausage. Break it up with your spoon and cook until fully browned. This should take about 6–7 minutes. Once cooked, transfer the sausage to the plate with the bacon, leaving any rendered fat in the pot.
Step 3: Sauté the Aromatics
Add the diced onion and garlic to the remaining fat in the pot. Cook over medium heat until the onion is translucent and fragrant—about 5 minutes. You’ll start to smell that familiar Tuscan aroma at this point.
Step 4: Add the Potatoes and Liquid
Stir in the sliced potatoes. Pour in the chicken broth and water. Season with salt, black pepper, and red pepper flakes if using. Increase the heat and bring everything to a boil.
Step 5: Simmer to Perfection
Once boiling, reduce the heat to medium-low and let it simmer uncovered for 15–20 minutes, or until the potatoes are fork-tender. This is a great moment to taste and adjust your seasoning.
Step 6: Add Kale and Cream
When the potatoes are just about done, stir in the chopped kale and let it wilt for about 3 minutes. Then reduce the heat to low and pour in the heavy cream, stirring gently to combine. Return the sausage to the pot and cook for another 5 minutes to let all the flavors meld.
Step 7: Top and Serve
Just before serving, ladle the soup into bowls and top generously with the crispy bacon, a sprinkle of Parmesan cheese, and a dash of fresh parsley for color.
This dish is essentially a one-pot zuppa tuscano soup recipe, and cleanup is just as easy as cooking it.
Pairings
This tuscan soup with sausage is a meal in itself, but here are a few pairing ideas that elevate it even more:
- Rustic Bread: Serve with thick slices of crusty Italian bread or a garlic ciabatta. The broth begs to be sopped up with something hearty.
- Simple Side Salad: A crisp green salad with lemon vinaigrette balances the richness of the soup.
- White Wine: A glass of chilled Pinot Grigio or Sauvignon Blanc adds a refreshing contrast.
- Roasted Veggies: Try a side of roasted Brussels sprouts or carrots for a veggie boost.
- Light Dessert: End the meal with lemon sorbet or panna cotta to cleanse the palate.
FAQs
1. Can I use chicken instead of sausage?
Yes, though you’ll lose the depth and spice that sausage brings. If using chicken, go for boneless, skinless thighs for a juicier, more flavorful result. Season well to mimic the sausage’s impact.
2. What kind of potatoes are best?
Russet potatoes are ideal because they hold up well and add a creamy texture when slightly broken down. Yukon Golds are a good substitute but will make the soup slightly less starchy.
3. Can I make this in a crockpot?
Absolutely. For a zupa toscana soup crockpot version, brown the sausage and bacon first, then add everything except the cream and kale to the crockpot. Cook on low for 6 hours. Stir in kale and cream for the last 30 minutes.
4. Is there a vegan version?
Yes! To create a vegan zuppa toscana, use plant-based sausage, coconut cream or cashew cream in place of dairy, and swap the chicken broth with vegetable stock. The flavor is different, but still rich and hearty.
5. Can I turn this into a casserole?
It’s doable! For a zuppa toscana casserole, reduce the broth quantity, add a bit of flour to thicken, and transfer the mixture into a baking dish. Top with shredded mozzarella and bake at 375°F for 20 minutes.
