Tuscan Kale Soup (Zuppa Toscana)

Top view of a white bowl with Tuscan Soup on a wood table

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This creamy Tuscan soup recipe features cooked sausage, potatoes, bacon and kale. You can also add kidney beans or white beans if you like.


  • 8 slices thick-cut bacon, sliced
  • 1 ½ pound sweet Italian sausage, casing removed and broken apart into 1-inch chunks
  • 1 small yellow onion, diced
  • 4 medium carrots, peeled and sliced
  • 4 celery sticks, chopped
  • 1 teaspoon kosher salt 
  • 5 medium waxy potatoes, cubed
  • 1 15-ounce can kidney beans or white beans, rinsed and drained (optional)
  • 10 cups chicken stock (or vegetable broth)
  • 3 cups chopped Tuscan kale, packed
  • ½ cup heavy cream (optional)


  • Warm the pot. Heat a heavy-bottomed pot over medium-high heat.
  • Cook the bacon. Add the bacon and sauté until browned (about 5 minutes). Using a slotted spoon, remove the bacon and set aside to drain.
  • Cook the sausage. Add the sausage to the pot and sauté until browned on all sides (about 5 minutes). Remove the sausage with a slotted spoon and set aside
  • Saute the veggies. Add the onions, carrots, and celery to the pot and season with sea salt. Sauté until the onions are translucent (about 5 minutes)
  • Add the garlic. Sauté until fragrant (about 1 minute)
  • Add potatoes, beans, stock and sausage. Add the potatoes, beans (if using), chicken stock, and cooked sausage. Make sure you have rinsed and drained the canned beans before adding them to the soup.
  • Cook. Bring the soup to a boil before reducing the heat to low. Simmer for 20 minutes.
  • Add the kale. Simmer for an additional 10 minutes.
  • Remove from the heat. Stir in the cooked bacon and the heavy cream (if using).
  • Serve! This soup is perfect with a crusty slice of bread.

Keywords: tuscan soup, tuscan kale soup, olive garden zuppa toscana