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Homemade Zuppa Toscana

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Zuppa Toscana is a deliciously hearty soup of mainly potatoes, kale, sausage and cannelini beans. This one-pot gem is loaded with flavor and is delicious served with crusty bread. The perfect soup on a cold and snowy day.
Course Soups, Stews & Chilis
Cuisine Italian
Keyword cream soup, Italian, kale, soup, winter
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Servings 6 servings
Calories 552
Author Laurie McNamara


  • 6 slices center cut bacon diced
  • 1 pound (16 ounces) hot italian sausage
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • kosher salt to taste
  • 1 teaspoon thyme leaves chopped
  • 4 medium potatoes diced
  • 1 quart (4 cups) low-sodium chicken broth
  • 1 cup water
  • 1 (15 ounce) can cannelini beans drained and rinsed
  • 4 handfuls chopped kale
  • 2 cups heavy whipping cream
  • black pepper freshly ground, to taste
  • parmesan cheese shaved, for serving
  • italian bread sliced, for serving


  • Add the diced bacon to a dutch oven and heat on medium-low, stirring ocassionally until crispy. About 8 to 10 minutes. Transfer to a paper towel lined plate, leaving the bacon fat in the pot. *see notes
  • Next add in the hot italian pork sausage. With a wooden spoon, break up the meat up into small crumbles and cook until browned. About 12 to 15 minutes. Transfer the browned pork to the plate with the bacon. Drain off all but 1 tablespoon of the fat from the pot.
  • Add in the onions and garlic with a pinch of kosehr salt. Stir and cook until golden and tender. Add in the thyme and cook 1 to 2 mintues before transferring the onion mixture to the plate with the bacon and sausage.
  • To the pot, add in the diced potato, broth and water. Scrape the browned bits on teh bottom of the pan before covering and bringing to a boil. Once boiling, reduce the heat to medium and cook the potatoes 10 to 12 minutes.
  • Then add the (drained) beans, cooked bacon, sausage and onions with handfuls of the chopped kale and stir until the kale is just wilted.
  • Pour in the heavy cream and heat through.
  • Stir and season with kosher salt and freshly ground black pepper to taste. Add the slurry here if using. **see notes


*if using another type of bacon, you may need to drain most of it out of the pot.


Make a slurry by adding 2 tablespoons of unbleached all-purpose flour in a medium bowl. Ladle a cup of the broth and pour it into the bowl with the flour, whisking or stirring well with a fork. Add this back into the soup, bring to a low simmer, stirring until thickened.
Alternatively, you can use 2 tablespoons cornstarch plus 2 tablespoons of water, mixing well. Pour this into the soup while at a low simmer, stirring until thickend.


Serving: 1g | Calories: 552kcal | Carbohydrates: 42g | Protein: 16g | Fat: 37g | Saturated Fat: 21g | Polyunsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 619mg | Fiber: 6g | Sugar: 6g