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Zuppa Toscana: Italian Potato Sausage Soup


Lovely recipe for traditional Zuppa Toscana, an Italian potato and sausage soup. You can substitute Italian sausage that is browned for the breakfast sausage.

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Rate this recipe 4.4/5 (33 Votes)


  • 1 (16-ounce) package breakfast sausage
  • 3/4 cup onion, diced
  • 1 1/2 teaspoons garlic, minced
  • 3 medium russet potatoes, scrubbed and quartered, then sliced thin
  • 4 cups water
  • 2 teaspoons chicken bouillon base
  • 2 cups kale, chopped
  • 3 to 6 slices bacon, cooked, crumbled
  • 1/3 cup heavy cream
  • Salt and pepper to taste
  • Parmesan cheese for topping


Servings 6
Preparation time 20mins
Cooking time 175mins


Step 1

Sauté sausage in a large pan over medium heat until browned. Transfer sausage to a separate bowl, reserving any grease in the pan.

Add in the onion, garlic and potatoes to the pan with sausage grease and cook over medium-high heat for 5 to 8 minutes, until onions are soft and translucent

Add water and chicken base. Cook over medium-high heat, stirring often. After soup comes to a boil, cook for another 10-15 minutes, until potatoes are tender.

Add in kale, bacon crumbles and cream. Continue cooking over medium heat until kale has softened, about 5 minutes. Season to taste with salt and pepper.

Reduce heat to simmer and cook an additional 10 to 15 minutes. Garnish with Parmesan cheese to serve.

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