Recipe

Sopa Toscana

Creamy Italian sausage, potato, and kale soup with crispy bacon and a garlicky broth.

By Matt Campbell

•

4.8

A steaming bowl of creamy Sopa Toscana with Italian sausage, tender potato slices, kale, and crisp bacon on top, set on a rustic wooden table with a spoon

Sopa Toscana is the kind of soup that makes your whole kitchen smell like you have your life together, even if you are cooking in sweatpants and using a spoon that absolutely should have been in the dishwasher. It is creamy but not heavy, loaded with sausage, potatoes, and kale, and it has that salty, smoky bacon finish that makes you go back in for “just one more bite” until the bowl is mysteriously empty.

This version keeps things accessible and low drama. One pot. Straightforward steps. Big payoff. We build flavor fast by crisping bacon, browning sausage in the same pot, and letting the potatoes release a little starch to naturally thicken the broth before we add cream. Taste as you go. It is not only allowed, it is encouraged.

A home kitchen counter with raw Italian sausage, potatoes, kale, onion, garlic, chicken broth, cream, and bacon laid out in small bowls and piles, bright natural light

Why It Works

Cozy, rich broth without being gluey: The potatoes release starch as they simmer, then cream rounds it out at the end.
Layered flavor in one pot: Bacon fat plus browned sausage equals a head start you can taste.
Kale that stays vivid: It goes in near the end so it keeps some bite instead of turning army-green and sad.
Weeknight flexible: Swap spinach for kale, use mild or hot sausage, and adjust thickness with broth.

Pairs Well With

Storage Tips

Refrigerator: Store cooled soup in an airtight container for up to 4 days. For standard food-safety guidance, cool and refrigerate within 2 hours.

Reheating: Warm gently over medium-low heat, stirring often. If it thickens a lot in the fridge, loosen with a splash of broth or water.

Freezing: Creamy soups can separate when frozen. For the best texture, freeze the soup before adding cream (up to 3 months), then thaw overnight in the fridge, reheat gently, and stir in cream at the end. If you already added cream, it is still freezable, just expect a slightly grainier texture and whisk well while reheating.

A glass meal prep container filled with leftover Sopa Toscana soup, lid off, sitting on a kitchen counter next to a ladle

Common Questions

Is Sopa Toscana the same as Zuppa Toscana?

Mostly, yes. Zuppa is Italian for soup, and this dish is commonly known as Zuppa Toscana. “Sopa Toscana” is an Americanized naming variation you will see online for the same creamy sausage, potato, and greens soup inspired by Tuscan flavors.

Can I make it without cream?

Yes. Swap the heavy cream for half-and-half, whole milk, or even an unsweetened plain dairy alternative. For a creamy vibe without dairy, blend 1 to 2 cups of the cooked potatoes and broth, then stir that back in.

How do I keep the kale from getting bitter?

Use lacinato (Tuscan) kale if you can, remove the tough stems, and add it near the end. A small pinch of salt and a tiny squeeze of lemon at the finish also helps.

What potatoes work best?

Yukon Golds are my favorite here because they stay creamy and hold their shape. Russets work too, they just break down more and thicken the soup faster.

Can I make it spicy?

Use hot Italian sausage or add 1/4 to 1/2 teaspoon crushed red pepper flakes when you sauté the onion and garlic. You can always add more later.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large Dutch oven or heavy-bottomed soup pot (5 to 7 quarts)
Cutting board and sharp knife
Wooden spoon or spatula
Measuring cups and spoons
Ladle
Optional: slotted spoon (for moving bacon)

I love soups that feel a little restaurant-y but still behave like a weeknight meal. Sopa Toscana is exactly that. The first time I made it, I got distracted and let the bacon get extra crisp, which honestly turned out to be a gift. Now I do it on purpose, because that salty crunch on top makes the whole bowl feel finished. This is also one of my favorite “team cooking” recipes: one person chops, one person stirs, everyone tastes the broth like it is their job.

Sopa Toscana

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings 6

Ingredients

6 slices thick-cut bacon, chopped
1 pound Italian sausage (mild or hot), casings removed if needed
1 medium yellow onion, diced
4 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes (optional)
4 cups low-sodium chicken broth, plus more as needed
3 cups water (or use 3 more cups broth for a richer soup)
1 1/2 pounds Yukon Gold potatoes, halved and sliced 1/4-inch thick
1 1/2 teaspoons kosher salt, plus more to taste
1/2 teaspoon black pepper
3 to 4 cups chopped kale (Tuscan kale preferred), stems removed
3/4 cup heavy cream
1 to 2 teaspoons fresh lemon juice (optional but great)

Chopped kale, sliced potatoes, diced onion, and minced garlic arranged in small bowls on a kitchen counter, ready for cooking

Instructions

Crisp the bacon. Set a large Dutch oven over medium heat. Add the chopped bacon and cook, stirring occasionally, until browned and crisp, 6 to 8 minutes. Use a slotted spoon to transfer bacon to a paper-towel-lined plate. Leave about 1 to 2 tablespoons bacon fat in the pot and drain excess if needed.
Brown the sausage. Add sausage to the pot and cook, breaking it up, until browned and cooked through, 6 to 8 minutes. If your bacon was very lean and the pot looks dry, add 1 tablespoon olive oil before adding the sausage. If there is a lot of grease, spoon off a bit so the soup does not feel heavy.
Sauté the aromatics. Add onion and cook until softened, 3 to 4 minutes. Stir in garlic and red pepper flakes (if using) and cook 30 seconds, just until fragrant.
Simmer the potatoes. Add chicken broth, water (or extra broth), sliced potatoes, salt, and pepper. Bring to a simmer, then reduce heat to maintain a gentle simmer. Cook until potatoes are tender, 15 to 18 minutes. As they simmer, the potatoes release some starch and naturally thicken the broth.
Add kale. Stir in the kale and simmer until it turns bright and tender, 3 to 5 minutes.
Finish with cream. Reduce heat to low. Stir in the heavy cream and warm for 2 minutes. Avoid a hard boil after adding cream to help prevent separation or curdling, especially if you swap in milk or half-and-half.
Adjust and serve. Taste and add more salt, pepper, or a splash more broth if you want it thinner. Stir in lemon juice if using. Ladle into bowls and top with the crispy bacon.