• Potatoes: We typically use baby Dutch yellow potatoes for their creamy texture and quick cooking time, but they can sometimes be difficult to find. Feel free to substitute with Yukon Gold or red potatoes, which also hold their shape well and provide a lovely texture to the soup. If using larger potatoes, simply cut them into bite-sized pieces for even cooking. Russet potatoes can work, but they tend to be starchier and may break down more, thickening the soup further.
• Beans: While not always found in every Zuppa Toscana recipe, we find that adding a can of beans enhances the heartiness and nutritional value. I prefer cannellini beans (white kidney beans) because they maintain their structure beautifully in soup and offer a mild, slightly nutty flavor. Great Northern beans are an excellent alternative if cannellini beans aren’t available. Remember to rinse them thoroughly before adding to the soup.
• Sausage: A good quality mild Italian sausage is key to this soup’s flavor. The mildness allows the other ingredients to shine, but if you prefer a kick, spicy Italian sausage works wonderfully too. If you’re feeling adventurous, you can even make your own Italian sausage seasoning from ground pork. For precise measurements and a truly homemade touch, check out our Homemade Italian Sausage Seasoning recipe. For a vegetarian option, plant-based Italian sausages can be used, just adjust cooking times.
• Kale: I admit, I’m quite particular about how I incorporate kale into dishes, as its strong, sometimes bitter taste isn’t always welcome. However, I promise that in this Zuppa Toscana, the kale becomes wonderfully tender and blends perfectly with the creamy broth and savory sausage. We recommend Tuscan kale (also known as Lacinato or dinosaur kale) for its milder flavor and softer texture when cooked. If you’re truly against kale, or simply don’t have it, fresh spinach is a fantastic and easy substitute that wilts quickly and adds similar nutrients without the distinct “kale” flavor. Just add it at the very end.
• Broth: Use good quality chicken or vegetable broth. Low-sodium varieties allow you more control over the final seasoning.
• Heavy Cream: This is what gives Zuppa Toscana its signature creaminess. While you can omit it for a lighter soup (as discussed in FAQs), it truly enhances the richness. Half-and-half or even evaporated milk can be used for a slightly lighter, though less decadent, alternative. For a dairy-free option, full-fat coconut milk can provide a similar creamy texture, though it will impart a subtle flavor.
• Aromatics & Spices: Fresh onions and garlic build the foundational flavor. Carrots add a touch of sweetness and color. Dried herbs like oregano, basil, parsley, thyme, and rosemary infuse the broth with classic Italian notes. Don’t forget salt and pepper to taste – seasoning in layers is crucial for a well-balanced soup.

*Please see the detailed recipe card below for exact ingredient quantities and preparation instructions.

Step-by-Step: Crafting Your Perfect Zuppa Toscana

Traditionally, some versions of Zuppa Toscana include bacon. While delicious, I’ve found that bacon can often overpower the other delicate flavors in the soup and can take on a soggy, undesirable texture when left to simmer. Our recipe focuses on the incredible flavor of Italian sausage, allowing it to be the star, and streamlines the process without sacrificing any of the comforting essence.

Step 2: Sauté the Onions. With the flavorful rendered oil remaining in the pan, lower the heat to medium. Add your chopped onions to the pot and sauté them for a few minutes, stirring occasionally. You want them to soften and become fragrant, releasing their natural sweetness into the pot. This step also begins to lift any flavorful browned bits from the bottom of the pan.

Step 3: Add Carrots and Garlic. Next, add the sliced carrots to the pot. Continue to sauté the vegetables together until the onions are beautifully translucent and the carrots have softened slightly, typically another 5-7 minutes. Then, stir in the minced garlic. Be careful not to burn the garlic; sauté it for just 1-2 more minutes until it becomes wonderfully fragrant, signaling it’s released its full flavor. Season with a pinch of salt and pepper here to build layers of flavor.

Zuppa Toscana literally translates to “Tuscan Soup” in Italian. While the Americanized version (like the one popularized by Olive Garden) is well-known, traditional Tuscan soups, sometimes called “minestra di pane” (bread soup), often feature a simpler, rustic approach with seasonal vegetables, beans, bread, and sometimes sausage, but typically without the heavy cream.

No, you don’t *have* to add cream, but it’s what gives this particular version of Zuppa Toscana its signature rich and creamy texture. The soup will still be incredibly flavorful and hearty without it, just less decadent. If you’re looking for a lighter option or prefer dairy-free, you can omit it or use a dairy-free alternative like full-fat coconut milk (though it will slightly alter the flavor profile).

Absolutely! To make it vegetarian, substitute the Italian sausage with a plant-based Italian sausage alternative (or skip it entirely) and use vegetable broth instead of chicken broth. For a vegan version, additionally replace the heavy cream with full-fat coconut milk or a plant-based cream alternative. The flavors from the herbs and vegetables will still be incredibly delicious.

We love baby Dutch yellow potatoes or Yukon Gold potatoes for their creamy texture and ability to hold their shape well during simmering. Red potatoes are also a good choice. Avoid starchy Russet potatoes if you prefer the potatoes to stay intact, as they tend to break down more and make the soup very thick.

Zuppa Toscana is a complete meal on its own, but it pairs wonderfully with a side of crusty Italian bread or garlic bread for dipping. A simple green salad with a light vinaigrette also makes a refreshing accompaniment. Don’t forget a generous sprinkle of grated Parmesan or Pecorino Romano cheese on top!

• ▢ 1½ lbs sweet Italian sausage
• ▢ 3 carrots, sliced
• ▢ 1 onion, chopped
• ▢ 3 cloves garlic, minced
• ▢ 1 lb baby dutch yellow potatoes
• ▢ 2 heads tuscan kale, chopped
• ▢ 8 cups chicken or vegetable broth
• ▢ 1 can cannellini beans, rinsed
• ▢ ¼ cup heavy cream
• ▢ 2 teaspoon salt
• ▢ 1 teaspoon dried parsley
• ▢ 1 teaspoon dried basil
• ▢ 1 teaspoon dried rosemary
• ▢ 1 teaspoon dried thyme
• ▢ ½ teaspoon dried oregano

• In a large Dutch oven or heavy-bottomed pot, heat a small amount of olive oil over medium-high heat. Remove the Italian sausage from its casing and add it to the pot. Brown the sausage thoroughly, breaking it apart with a spoon. For best results, allow the sausage to sit undisturbed for several minutes to form a crust before stirring. Once browned, remove the sausage with a slotted spoon and set aside, leaving any rendered fat in the pot.
• Lower the heat to medium. Add the chopped onions to the pot and sauté them in the residual sausage fat for about 5 minutes until softened. Then, add the sliced carrots and continue to stir until the onions are translucent and the carrots are slightly tender, about 5-7 more minutes. Season lightly with salt and pepper. Stir in the minced garlic and sauté for 1-2 minutes until fragrant. Next, pour in the chicken or vegetable broth and bring it to a boil, scraping up any browned bits from the bottom of the pot.
• Once the broth is boiling, add the dried oregano, basil, parsley, thyme, and rosemary. Stir well to combine. Add the potatoes and return the soup to a gentle simmer. After about 10 minutes, add the browned sausage and rinsed cannellini beans back into the pot. Continue simmering until the potatoes are completely softened and can be easily pierced with a fork. Add the chopped kale on top of the soup, cover the pot, and let it steam for about 3 minutes until wilted. Then, stir the softened kale into the broth until fully incorporated.
• Remove the pot from the heat and stir in the heavy cream until the soup is smooth and creamy. Taste and adjust seasonings as needed. Serve immediately with crusty Italian bread and a sprinkle of fresh Parmesan cheese for a truly comforting meal!

1. When you sear the sausage, let it sit for a few moments without stirring. This will let a browning develop on the meat!
2. Test your potatoes with a knife to see if they’re softened at around the 15-minute mark. Some will soften faster than others depending on the size.
3. For richer flavor, use a good quality chicken or vegetable broth.
4. Adjust the spice level by choosing mild or spicy Italian sausage.
5. Garnish with fresh parsley or extra Parmesan cheese before serving.