Recipe

Zuppa Toscana Soup (Tangy & Sweet)

Creamy potato and kale soup with Italian sausage, crisp bacon, and a bright tangy finish balanced by a gentle sweetness.

By Matt Campbell

•

4.8

A steaming bowl of creamy Zuppa Toscana with sausage, potatoes, kale, and crisp bacon on top, photographed on a rustic wooden table with a spoon beside it

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Zuppa Toscana is the kind of soup that makes people hover near the stove like it is a campfire. Creamy broth, tender potatoes, savory sausage, and kale that still has a little bite. Classic comfort, yes, but we are not stopping at “creamy and cozy.”

This version leans into what I call tangy and sweet in the best way: a small hit of acidity to wake everything up, plus a subtle sweetness from sautéed onion and a pinch of brown sugar to round the edges. It does not taste sugary. It tastes balanced, like the soup suddenly has better posture.

A pot of Zuppa Toscana simmering on a stovetop with kale being stirred in at the last minute

Ingredients are simple, steps are clear, and the payoff is big. Taste as you go, adjust the salt, and do not be afraid to make it your own.

Why It Works

Layered flavor without drama: bacon fat plus sausage fond plus a quick onion and garlic sauté builds depth fast.
Creamy but not heavy: heavy cream gives richness, while a splash of vinegar at the end keeps it bright and spoonable.
Better potatoes: Yukon Golds hold their shape while still getting buttery and tender.
Kale that stays green: it goes in late, so it does not turn army gray or get overcooked.
Tangy and sweet balance: the acidity makes the cream taste fresher, and the tiny bit of brown sugar rounds out bitter greens and spice.

Pairs Well With

Crusty bread and olive oil
Lemony arugula salad
Roasted broccoli with chili flakes
Sparkling lemon water

Storage Tips

Refrigerator: Let the soup cool slightly, then refrigerate within 2 hours (faster for a big pot. Shallow containers help). Store in an airtight container for 3 to 4 days.

Reheating: Warm gently over medium-low heat, stirring often. Creamy soups can separate if blasted on high. If it thickens in the fridge, loosen with a splash of broth or water.

Freezer: You can freeze it, but dairy soups sometimes get a little grainy. For best results, freeze before adding cream. Thaw overnight in the fridge, reheat, then stir in cream at the end. Frozen up to 2 months.

Meal prep tip: Store kale separately (even in a zip-top bag) if you want it extra fresh. Reheat soup, then stir kale in for the last 2 minutes.

Common Questions

Is this “authentic” Zuppa Toscana?

In Italy, “zuppa toscana” is not one single codified creamy sausage, potato, and kale soup. This is an Italian-American, restaurant-style Zuppa Toscana, inspired by the version many people know and love. It keeps the core vibe (sausage, potatoes, kale, garlic, creamy broth) and uses a classic soup-building method: render, sauté, simmer, finish with dairy. The tangy finish is a small tweak that tastes like something a good cook would do on purpose.

What does “tangy and sweet” mean in soup?

Tangy comes from a small splash of red wine vinegar (or lemon). It cuts the richness and makes the flavors pop. Sweet is mostly natural from onion and potato, plus an optional pinch of brown sugar to smooth out any bitterness from kale and any sharp heat from sausage. It does not taste sugary. It tastes balanced.

Can I use spinach instead of kale?

Yes. Add spinach at the very end and stir just until wilted, about 30 to 60 seconds. Kale gives the classic texture, but spinach is a great “I need dinner now” move.

Can I make it dairy-free?

You can. Swap the cream for full-fat coconut milk or an unsweetened oat cream. Keep the vinegar finish. It helps dairy-free versions taste less flat.

How do I make it thicker?

Lightly mash some of the potatoes against the side of the pot, or remove a cup of soup (mostly potatoes), blend, then stir it back in. Easy, no extra ingredients.

How do I make it less spicy?

Use mild Italian sausage and keep the red pepper flakes on the lower end (or skip them). If it is still too spicy, add a bit more cream and a small pinch of sugar to calm it down.

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-bottom soup pot (5 to 7 quarts)
Slotted spoon
Chef’s knife and cutting board
Wooden spoon
Measuring cups and spoons
Ladle

The first time I made Zuppa Toscana at home, I treated it like a copycat mission. You know the vibe: same ingredients, same look, hope it tastes like the restaurant. It was good, but it felt a little one-note, like everything was just… creamy.

Then I did what I always do when a dish needs a little spark. I added a tiny splash of vinegar at the end and suddenly the whole pot woke up. The sausage tasted meatier, the potatoes tasted more potato-y, and the kale stopped sulking in the corner. Now I make it this way every time, and I call it “tangy and sweet” because that little balance is what makes you go back for one more bowl.

Zuppa Toscana Soup (Tangy & Sweet)

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 6

Ingredients

6 slices bacon, chopped
1 pound Italian sausage (mild or hot), casings removed
1 medium yellow onion, diced
4 cloves garlic, minced
1/4 to 1/2 teaspoon crushed red pepper flakes (optional, adjust to taste)
4 cups low-sodium chicken broth
2 cups water (or more broth)
1 1/2 pounds Yukon Gold potatoes, halved and sliced 1/4-inch thick
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
2 cups chopped kale (about 2 to 3 ounces / 60 to 85 g), ribs removed and leaves sliced
1 cup heavy cream
1 to 1 1/2 tablespoons red wine vinegar (or fresh lemon juice), to taste
1 teaspoon brown sugar (optional, for the sweet balance)
Parmesan, for serving (optional)

Note: If your sausage is very salty, start with 1/2 teaspoon salt and adjust at the end.

Instructions

Render the bacon. Set a large Dutch oven over medium heat. Add chopped bacon and cook until crisp, 6 to 8 minutes. Use a slotted spoon to transfer bacon to a paper-towel-lined plate. Leave about 2 tablespoons bacon fat in the pot (discard excess if needed).
Brown the sausage. Add sausage to the pot and cook, breaking it into crumbles, until browned and cooked through, 6 to 8 minutes. Do not rush this. Browning equals flavor. If there is a lot of grease, spoon off a little.
Sauté onion and garlic. Add diced onion and cook until softened, 4 to 5 minutes. Stir in garlic and red pepper flakes (if using) and cook 30 seconds, just until fragrant.
Simmer the potatoes. Pour in chicken broth and water. Add sliced potatoes, salt, and black pepper. (Try to keep the slices a pretty even thickness so they cook at the same pace.) Bring to a gentle boil, then reduce to a simmer. Cook until potatoes are tender, 12 to 15 minutes.
Add kale at the end. Stir in kale and simmer 2 to 3 minutes, just until it turns bright green and softens slightly.
Make it creamy. Lower heat to medium-low and stir in heavy cream. Warm gently 1 to 2 minutes. Do not boil hard after adding cream.
Finish with tangy and sweet. Turn off heat. Stir in 1 tablespoon red wine vinegar. Taste and add more vinegar if you want extra brightness. (Red wine vinegar can hit sharper than lemon, so creep up on it.) If the soup tastes a little sharp or bitter, add the optional brown sugar (start with 1/2 teaspoon), then taste again.
Serve. Ladle into bowls and top with crispy bacon and Parmesan. If you want that crisp-edge energy, toast some bread and drag it through the broth like you mean it.

Nutrition information is estimated.

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