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The Best Zuppa Toscana

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A warm, flavorful and simple soup. This recipe for Zuppa Toscana is the best one out there! It’s so easy, quick, and it’s a lot healthier than most recipes since our’s uses milk instead of cream, giving it the perfect balance.


-6 oz. diced bacon

-1 lb. Italian sausage

-1 medium white onion, chopped

-8 garlic cloves, minced

-1.5 lbs. Yukon gold potatoes, washed and chopped

-1/4 tsp. salt (or to taste)

-1 tsp. dried oregano

-3 1/2 cups chicken broth (2, 14 oz. cans)

-3 cups water

-1 cup milk

-1/2 cup parmesan, grated

-1 bunch kale, chopped (roughly 4 cups)


1. In a large dutch oven over medium high heat, cook 6 oz. diced bacon until crisp. Transfer bacon using a slotted spoon to a bowl lined with a paper towel and save for later. Also discard all the grease from pan.

2. To the pot, add in 1 lb. Italian sausage breaking it up into bite sized pieces, and cook for about 3 minutes until browned.

3. Add in the onion, and garlic stirring occasionally. Cook that for another 3 minutes until the garlic is fragrant.

4. Add the potatoes to the pot along with the salt, oregano, chicken broth, and water.

5. Cover and let that come to a boil. Once boiling cook for 15-20 minutes until the potatoes are done.

6. Pour in the milk and add in the grated parmesan cheese with the chopped kale. Stir and let that simmer for 5 minutes.

7. Lastly, add in the crisped up bacon and stir to combine.

8. Serve with some parmesan cheese and crusty bread. Enjoy!

  • Prep Time: 10 mins.
  • Cook Time: 25 mins.
  • Category: Savory
  • Method: Stovetop
  • Cuisine: Italian


  • Serving Size: 1 bowl
  • Calories: 365