Creamy Zuppa Toscana Soup

Creamy Zuppa Toscana Soup combines Italian sausage, crispy bacon, tender baby gold potatoes and kale in a rich broth finished with heavy cream, Parmesan cheese and Blazing Star Beef Rub.

This might be one of my new favorite soups. Everything comes together in one pot, building flavor from the bacon and sausage before the potatoes simmer in the broth. The cream, Parmesan and kale go in near the end for a hearty bowl packed with flavor. Oh Yeah!

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📋 Quick Recipe Card

Cooking times above do not include browning the bacon and sausage or sautéing the onion.

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Equipment

• Large pot or Dutch oven with a lid
• Wooden spoon or spatula
• Slotted spoon
• Knife and cutting board
• Measuring cups and spoons

🛒 Ingredients

• ½ pound bacon, diced
• 1 pound Italian sausage
• 1 onion, diced
• 1 tablespoon minced garlic
• 1½ pounds baby gold potatoes, sliced
• 6 cups chicken broth
• 2 cups water
• 2 cups heavy whipping cream
• 1 cup grated Parmesan cheese
• 1 tablespoon Blazing Star Beef Rub and Seasoning
• 1 teaspoon dried oregano
• 4 cups chopped kale

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🔥 Step-by-Step Instructions

1. Cook the bacon
   Add the diced bacon to a large pot and cook over medium heat until crispy. Remove the bacon with a slotted spoon and set aside. Carefully remove most of the grease, leaving a little in the pot for cooking.
2. Brown the sausage
   Add the Italian sausage to the same pot. Break it apart as it cooks and cook through. Remove the sausage and set aside with the bacon, leaving a little of the cooking fat in the pot.
3. Sauté the onion and garlic
   Add the diced onion and sauté until it begins to soften. Stir in the minced garlic and cook briefly until fragrant.
4. Cook the potatoes
   Add the sliced baby gold potatoes, chicken broth and water. Bring to a boil, then reduce the heat as needed to maintain a steady simmer. Cook for about 15–20 minutes, or until the potatoes are tender.
5. Add the remaining ingredients
   Return the cooked sausage and bacon to the pot. Stir in the heavy whipping cream, grated Parmesan, Beef Rub, oregano and chopped kale.
6. Finish gently
   Cover and simmer gently over low heat for about 10 minutes, stirring occasionally, until the kale is tender and everything is heated through. Avoid a hard boil after adding the cream and cheese.
7. Serve
   Stir well, ladle into bowls and serve warm.

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💡 Pro Tips

• Slice the potatoes to a similar thickness so they cook evenly.
• Baby gold potatoes can be left unpeeled. Wash them well before slicing.
• Remove tough kale stems before chopping for a more tender bite.
• Freshly grated Parmesan melts more smoothly into the broth.
• Keep the heat gentle once the cream and Parmesan are added.
• Taste before adding any extra seasoning because the bacon, sausage, broth and Parmesan already contribute salt.

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Frequently Asked Questions

What kind of Italian sausage should I use?

Mild or hot Italian sausage both work. Choose mild for a gentler flavor or hot if you prefer more spice. Remove the casings if using sausage links.

Do I need to peel the potatoes?

No. Baby gold potatoes have thin skins that work well in this soup. Wash them thoroughly and slice them evenly.

Can I substitute spinach for kale?

Yes. Spinach wilts more quickly, so stir it in near the end rather than simmering it for the full 10 minutes.

Can I make this soup ahead?

Yes. The potatoes may absorb some broth as the soup sits. Reheat gently, stirring occasionally, and add a little chicken broth if you want to loosen the consistency.

Why should I avoid boiling the soup after adding cream?

A gentle simmer helps keep the creamy broth smooth and prevents the dairy from separating or catching on the bottom of the pot.

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🛒 Shop the Flavors

• Shop Blazing Star Beef Rub and Seasoning
• Prefer Amazon? Shop Blazing Star BBQ on Amazon

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• Quick and Easy Taco Soup
• Perfect Spice Blend for a Pot of Chili