Zuppa Toscana (Potato Kale Soup)
Updated Aug 28, 2025, Published Sep 08, 2021
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This Authentic Zuppa Toscana Recipe brings the heart of Tuscany to your kitchen with every comforting spoonful. Made with crispy bacon, tender potatoes, vibrant kale, and a rich, creamy broth. This cozy potato and kale soup is a family favorite that’s perfect for chilly nights. Forget the restaurant version, this is the real deal, homemade with love.
Love bacon and potatoes in soup? I think you will really enjoy this loaded baked potato soup, too!
Quick Look at the Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 8 servings
- Dietary Info: Gluten-free (if using gluten-free broth), nut-free. Contains dairy. It can easily be vegetarian-friendly.
- Method: Stovetop
- Technique: Requires minimal knife skills to prep the vegetables. Simmering and sautéing to prepare the soup.
- Flavor & Texture: Savory and aromatic with subtle sweetness from fennel. A creamy broth, tender potatoes, smoky bacon, and soft, earthy kale with light herbal notes.
Why you’ll love this authentic Italian soup!
There’s something deeply comforting about a bowl of Zuppa Toscana. This rustic soup reminds me of simple, hearty meals shared around the table during Italy’s cooler months.
The savory aroma of garlic, the richness of cream and sausage, and the earthy goodness of kale and potatoes all simmer together for a soup that feeds the soul as much as the body. I’m so happy to share it with you.
Try this Italian Wedding Soup Recipe or Blender Tomato Soup Recipe next.
Made With Amore,
Table of Contents
Ingredients
We’re making an authentic zuppa toscana without Italian sausage. It’s still full of flavor with a little heat from the crushed pepper, healthy greens, meaty richness, and mild creamy accents from the potatoes and cream. It’s so good!
- Fennel seed: These tiny seeds pack a big flavor punch with their warm, slightly sweet, and anise-like taste. They add a subtle Tuscan flair to the broth, deepening the flavor of the soup.
- Bacon: Use a thick-cut bacon or pancetta if you can find it. It’s cooked first and then the drippings are used to toast the spices and saute the aromatics, creating a smoky, savory base for the soup.
- Heavy cream: Added to bring a creamy element that finishes the soup. You can also use half and half if you want a slightly lighter consistency.
- Potatoes: Yukon gold potatoes are a top choice. Other all-purpose potatoes like Russet potatoes work too.
- Kale: Tuscan kale, also called Italian kale or lacinato kale, is traditionally used in zuppa toscana. But you can use curly kale as well, which is a bit more readily available. Try my other classic Tuscan soup called ribolitta or vegetable bread soup.
See recipe card for full information on ingredients and quantities.
Substitutions & Variations
- Sausage Potato Kale Soup: Swap the bacon for Italian sausage instead or make it with both bacon and Italian sausage. Either way, cook the sausage at the start until it’s browned, and be sure to drain off any excess fat. Sausage and potatoes are a match made in heaven, like in a creamy sausage and potato soup!
- Vegetarian: Skip the bacon, cook the spices and aromatics in olive oil, and swap the broth for vegetable broth for a classic savory potato kale soup. The potatoes give the soup a hearty feel even without the meat. You might like this creamy artichoke soup as another vegetarian soup option.
- Adjust the spice: It’s not overwhelming, but the red pepper flakes bring a bit of heat. If you are making it for non-spicy lovers, you can use less or add more for a spicier flavor.
How To Make Authentic Zuppa Toscana from Scratch
With super-flavorful ingredients, it’s almost impossible to mess up this easy Zuppa Toscana recipe.
- Cook the bacon over medium heat until crispy and golden. Use a slotted spoon to transfer it to a paper towel-lined plate. Leave about 2 tablespoons of the drippings in the pot.
- Add the crushed red pepper flakes and fennel seed to the pot with the bacon drippings. Toast for 30 seconds to bloom the flavor. Then add the diced onion and cook until soft and translucent. Stir in the garlic and cook for 1 more minute until fragrant.
- Add the potatoes and broth to the pot and bring to a boil. Reduce the heat, cover, and cook until the potatoes are tender but not falling apart.
- Stir in the heavy cream and chopped kale. Cook uncovered so the kale wilts and softens for 5–7 minutes. Taste and adjust with salt and pepper.
- Add the crispy bacon back into the pot. I like to reserve a little to add a garnish to each bowl.
- Give the zuppa toscana a gentle stir and serve hot with a drizzle of good olive oil and sourdough rye bread on the side.
My Pro Tip
Recipe Tips
- Prep the Kale Right: It’s important to remove the toughest part of the kale. Fold the leaves of the kale together and hold them with your non-cutting hand. Use a large chef’s knife to cut off the tough stem that runs through the entire kale leaf. Roll up the kale leaves and cut into slices.
- Slice the potatoes evenly: Evenly sliced potatoes cook in the same amount of time, creating a creamier texture as they gently break down into the broth.
- Simmer slowly: Letting the soup simmer gently allows the flavors to meld beautifully, so don’t rush it.
- Add cream at the end: Stir in the heavy cream at the end of cooking to keep the texture smooth and silky. Make sure to keep the heat on low. If the soup gets too hot after adding the cream, it may break.
- Taste before serving: Season at the very end with salt and pepper once all the ingredients are cooked to ensure the balance is just right.
Zuppa Toscana Recipe FAQs
I love this soup the next day! It is one of those recipes that gets better with time. The soup stays good in the fridge for about 3-4 days. When freshly made, the kale has more of a bite, which I really like. To reheat the soup, add the leftovers to a pot over low heat, or heat in a microwave-safe dish. It is normal for the cream to separate from the liquid after it is refrigerated. It will unify again after it is warmed. You can add a splash of broth or milk to restore the consistency if it’ sneeded.
Yes! While kale is traditional, fresh baby spinach is a great substitute if you prefer a milder, more delicate green.
Yes, though the texture of the cream and potatoes may change slightly when you thaw it out. Let the soup cool completely before freezing in an airtight container. Store it in the freezer for up to 2 months. Thaw it out overnight before reheating on the stove.
As someone who grew up in Italy and learned to cook from generations of family before me, I can tell you: the Zuppa Toscana many people know from restaurants—rich with sausage, bacon, and cream—is not the version you’ll find on an Italian stovetop. In Tuscany, zuppa simply means soup, and Zuppa Toscana refers to a rustic, brothy dish made with seasonal vegetables, hearty greens like cavolo nero (Tuscan kale), beans, garlic, and day-old bread to thicken it. It’s simple, nourishing, and deeply tied to the region’s tradition of cucina povera—the humble, no-waste cooking that celebrates every ingredient. My recipe blends the essence of that traditional soup with a few comforting touches—like tender potatoes and a splash of cream—while staying true to its Italian roots. You won’t find sausage or heavy seasoning here, just the clean, warm flavors that let each ingredient shine.
Serving Suggestions
You will want plenty of bread to serve with this delicious soup. What’s a savory hot soup without bread dunking action? Some favorites are this soft no knead bread and my easy homemade cornbread.
This authentic zuppa toscana is hearty enough as a main dish. Pair it with a simple salad like this lemon arugula salad or Italian chopped salad. For dessert, I highly recommend a slice of traditional Italian tiramisu or this Italian fruit salad for a lighter option.
More Italian Soup Recipes
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Authentic Zuppa Toscana Soup (Potato Kale Soup)
Ingredients
- 8 slices thick-cut bacon, or pancetta, cut into ½-inch pieces (ground Italian sausage also works well)
- 1 ¼ teaspoons crushed red pepper flakes, adjust to taste
- 1 teaspoon fennel seed, lightly crushed for flavor release
- 1 large yellow onion, finely diced
- 2 cloves garlic, minced
- ¾ pound small Yukon gold potatoes, scrubbed and quartered (no need to peel)
- 1 32-ounce carton high-quality chicken broth , (or beef broth for deeper flavor)
- 1 cup heavy cream, or half and half for a lighter version
- ½ bunch Italian kale, or curly kale, stemmed and roughly chopped
- Kosher salt and freshly ground black pepper, to taste
Instructions
- In a large Dutch oven or soup pot, cook the bacon over medium heat until crispy and golden, about 6–8 minutes. Use a slotted spoon to transfer it to a paper towel-lined plate. Leave 2 tablespoons of the drippings in the pot; discard the rest.
- To the bacon drippings, add crushed red pepper flakes and fennel seed. Toast for 30 seconds to bloom the flavor. Add the diced onion and cook until soft and translucent, about 5–7 minutes. Stir in the garlic and cook for 1 more minute until fragrant.
- Add the potatoes and broth to the pot. Bring to a boil, then reduce to a simmer. Cover and cook until potatoes are tender but not falling apart, about 15 minutes.
- Stir in the heavy cream and chopped kale. Let the kale wilt and soften for 5–7 minutes, uncovered. Taste and adjust with salt and pepper.
- Add the crispy bacon back into the pot (reserve a little for garnish if desired). Give it a gentle stir and serve hot with a drizzle of good olive oil and crusty bread on the side.
Notes
- Prep the Kale: Remove the tough center stems from the kale before slicing. An easy way is to fold the leaves together and slice off the stem with a sharp knife. Then roll the leaves and cut them into thin ribbons for tender, even bites.
- Slice Potatoes Evenly: Uniform slices help the potatoes cook at the same rate and gently break down into the broth, giving the soup a creamy, hearty texture.
- Simmer Slowly: Don’t rush the cooking. A gentle simmer gives the flavors time to come together and deepen—it’s worth the wait.
- Add Cream at the End: Stir in the heavy cream at the very end over low heat. If the soup is too hot, the cream can separate, so keep the temperature gentle for a silky finish.
- Season Last: Wait until the end to add salt and pepper. This way, you can taste and adjust the flavor after all the ingredients have released their richness into the broth.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Chefโs kiss. Fantastic. I used leftover Turkey broth from Thanksgiving and it was absolutely delicious.
I make this with spicy sweet Italian sausageโฆ.my ALL time favorite especially when/and after I have been sick. I make my sisters mild because she is a wimpโฆ.CAN NEVER GO WRONG WTH THE TUMMY WARMING DELICIOUS SOUP..
Thrilled you love it! It’s is a cozy one to keep you warm!
Made this tonight. Didnโt have enough bacon so I used Italian sausage instead and use the bacon as a garnish. Itโs wonderful! Perfect for our first soup of the season! Go make this ASAP!
I’m so happy you enjoyed it! -Elena