Craving more cozy soups? Try my one-pot recipes like this chicken gnocchi soup, lasagna soup, and my easy lemon chicken orzo soup.
Cook the bacon and sausage. Get the bacon sizzling in a heavy-bottomed pot. Once that’s browned, move it to a plate with a slotted spoon. Next, brown the sausage in the same pot, and move that to a plate, too.
Sauté the veggies. Cook the onions, carrots, and celery until the veggies are softened, and stir in the garlic. Combine and cook. Add the potatoes, beans, and stock, and return the sausage to the pot. Bring the soup to a simmer for 20 minutes.
Add the greens. Add the chopped kale leaves and simmer for another 10 minutes, then take the soup off the heat. Make it creamy. Last but not least, stir in the bacon and heavy cream, and you’re ready to serve!
Why I Love This Zuppa Toscana RecipeSoup IngredientsHow to Make Zuppa Toscana (Tuscan Kale Soup)Recipe TipsServing SuggestionsStoring and Reheating Leftover SoupMore Soup RecipesGet the Recipe
Tuscan flavors. I love Italian-inspired dinners like my creamy Tuscan chicken, and this Tuscan kale soup is perfect for the wintertime. It’s packed with filling ingredients, with the option to add a splash of heavy cream. Like the Olive Garden (only better). I no longer need to get my fix for Zuppa Toscana at the Olive Garden. This homemade version is quick, easy, and, dare I say it, even more delicious than a restaurant! One pot. Everything gets sautéed, simmered, and served from one pot. It makes cleaning up a breeze, plus it builds up all those savory flavors.
Bacon – I like to use thick-cut bacon or pancetta. Regular bacon works, too, if that’s what you have. Italian Sausage – Buy the sweet Italian sausage that comes in casings, and remove the casings before breaking up the sausage into large chunks. You can also buy a package of sweet or spicy ground Italian sausage. Vegetables – Sliced carrots, chopped celery, and diced white or yellow onion. Garlic – Freshly minced. I like a garlicky soup, but you can adapt the number of cloves to taste. Potatoes – You’ll want to use waxy potatoes, like baby potatoes or red potatoes for soup. Starchier varieties, like russets, tend to break apart. Chop the potatoes into bite-sized cubes. Beans – These can be kidney beans or other white beans, like cannellini beans or butter beans. Rinse and drain any canned beans before you add them to the soup. Chicken Stock – I’ll use my homemade chicken stock when I have it on hand, otherwise, store-bought low-sodium chicken stock works well. You can use vegetable broth if you prefer. Kale – I love to make Zuppa Toscana with Tuscan kale, also called Lacinato, when it’s in season. That being said, just any type of kale works in this soup (curly, Russian red, baby kale, etc.). Heavy Cream – Optional, but I love recreating the Olive Garden’s Zuppa Toscana with a splash of heavy cream. Another option is to use cream cheese for a richer soup.
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