Zuppa Toscana

Updated: Jan 16

This traditional creamy Italian soup with bacon, sausage, potatoes, and kale is perfect during cold days!

Prep time: 5 minutes

Cooking time: 45 to 50 minutes

Serves up to 8 people

Here's another one of my favorite soups! Easy to make and packs a lot of flavor! This traditional Italian soup (made with kale, sausage, bacon, potatoes, and cream), is a favorite amongst those looking for a hearty meal.

It is a great soup for those cold rainy Fall and Winter days...when all you want to do is snuggle under a thick blanket and watch the rain or snow fall.

What is the favor profile of this soup?

Savory, creamy, hearty, somewhat spicy with multiple textures and sweet notes from the sweet Italian sausage.

What ingredients will I need to make this soup?

Sweet Italian sausage, bacon, an onion, garlic, potatoes, gluten free chicken broth, water, kale, salt & pepper, heavy cream, red pepper flakes, and freshly grated parmesan.

What else will I need to make this soup?

A cutting board, a knife, a large cooking pot, a wooden spoon, and a measuring cups and spoons.


  • 1 pound of ground Italian Sausage

  • 10 slices of chopped bacon

  • 4 russet potatoes (chopped)

  • 1 large yellow onion (chopped into small cubes)

  • 6 cloves of garlic (minced)

  • 5 cups of Swanson Gluten Free Chicken Broth

  • 4 cups of water

  • 5 cups of chopped kale

  • Salt & black pepper to taste

  • Crushed pepper flakes

  • 1 cup of heavy cream

  • Freshly grated Parmesan


  1. In a large pot over medium high heat, cook the sausage for about 7 minutes. Remove sausage from the pot and set aside.

  2. Add bacon into the pot and cook until crispy (about 10 minutes). Remove bacon and set aside with the sausage.

  3. Add onions to the bacon grease and cook until translucent (about 5 minutes).

  4. Add garlic and cook for 3 minutes.

  5. Add a pinch of crushed pepper flakes.

  6. Re-introduce sausage and bacon to pot.

  7. Add chicken broth and water.

  8. Add kale and potatoes. Bring to a boil. Reduce heat to low and cook covered for 20 minutes. Once the time has elapsed, add 1/2 tablespoon of salt and a pinch of black pepper.

  9. Slowly add the heavy cream and stir well. Cook for 5 minutes.

  10. Taste for seasoning and adjust salt and pepper if necessary. Add more crushed pepper flakes if you wish to make it more spicy.

  11. Serve and garnish with freshly grated Parmesan.


Printable Recipe File below (PDF):

Zuppa Toscana
Download PDF • 20.88MB

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