Zuppa Toscana with Italian Turkey Sausage
This Zuppa Toscana with Italian turkey sausage is a lighter twist on the classic restaurant favorite, but just as flavorful.
Made with crispy bacon, tender potatoes, creamy broth, and vibrant kale, it’s a cozy meal that comes together in under an hour.
When the weather turns chilly, nothing beats a hearty, comforting bowl of soup.
This Italian inspired hearty soup is the kind of soup you’ll want to make again and again, whether for a weeknight dinner or to share with family on a relaxed weekend.
Why you’ll love this Zuppa Toscana soup recipe
There are so many reasons to love this creamy zuppa Toscana recipe. Here are just a few:
One pot recipe – Everything comes together in one large soup pot or Dutch oven, which means fewer dishes!
Hearty and filling – Between the potatoes, sausage, and creamy broth, this soup makes a full meal.
Family-friendly – Creamy, savory, and mildly spiced, it’s a dish even picky eaters tend to enjoy.
Ingredients
You only need 10 ingredients to make this hearty and delicious Italian inspired soup right at home.
Here’s what you’ll need:
- Italian turkey sausage
- Bacon
- Kale
- Potatoes
- Onion and garlic
- Chicken stock
- Salt and pepper
- Cream or milk
How to make the recipe
Making this soup is simple, yet the end result is amazing! Here’s how to make it:
- Cook the bacon – Cut the bacon strips into small pieces. Place the cut bacon into a large hot Dutch oven or soup pot. Brown the bacon.
- Add onion and garlic – Stir in the diced onion and cook until softened, about 3–4 minutes. Add the minced garlic and cook for 1 minute more.
- Brown the sausage – Add the Italian turkey sausage, breaking it up with a spoon as it cooks, until well browned and most of the moisture has been cooked off.
- Simmer with potatoes – Pour in the chicken stock and add the cubed potatoes. Stir well, bring to a simmer, and partially cover. Cook for 10 minutes, or until the potatoes are tender.
- Season and finish – Stir in the salt, pepper, milk or cream, and kale. Simmer for 2 more minutes, until the kale is wilted.
- Serve and enjoy – Ladle into bowls and serve hot with crusty bread.
Tips
Check out the tips below to make the best zuppa Toscana right at home!
- Choose your creaminess – For a lighter version, use milk; for a richer soup, opt for half-and-half or heavy cream.
- Adjust the spice – If your family enjoys a little heat, try using hot Italian turkey sausage.
- Meal prep friendly – This soup reheats well, though the potatoes will soften slightly. Store leftovers in the refrigerator for up to 4 days.
- Make it ahead – The flavors deepen after a night in the fridge, making it even tastier the next day.
Conclusion
This Zuppa Toscana with Italian turkey sausage is comfort food at its best—warm, creamy, and full of flavor.
With simple ingredients and being so easy to make, it’s a recipe you’ll keep coming back to.
Perfect for a cozy night in, this soup is proof that healthy twists on classics can be just as satisfying.
Zuppa Toscana with Italian Turkey Sausage
October 5, 2025Equipment
- Large Dutch oven or soup pot
Ingredients
- 3 strips thick cut bacon cut into small pieces
- 1 medium onion diced
- 3 medium cloves garlic minced
- 1 lb Italian style turkey sausage
- 1¼ lbs russet potatoes peeled and cubed
- 5 cups chicken stock
- 1 cup milk or cream
- ½ tsp pepper
- 2 handfuls kale stems removed, cut into bite sized pieces
- salt
Instructions
- Heat a large Dutch oven or soup pot over medium heat. Add the cut up bacon into the pot and cook, stirring occasionally, until browned and slightly crisped.3 strips thick cut bacon
- Stir in the diced onion and a pinch of salt. Cook until softened, about 3–4 minutes, stirring occasionally. Add the minced garlic and cook for 1 minute more.1 medium onion, 3 medium cloves garlic
- Add the Italian turkey sausage, breaking it up with a spoon as it cooks, until well browned and most of the moisture has been cooked off.1 lb Italian style turkey sausage
- Add the cubed potatoes. Pour in the chicken stock. Turn up the heat to medium high and bring to a low boil. Lower to a simmer, partially cover, and cook until the potatoes are tender, about 10 minutes.5 cups chicken stock, 1¼ lbs russet potatoes
- Stir in the milk or cream, pepper, and kale. Simmer for 2 more minutes, until the kale is wilted.1 cup milk or cream, ½ tsp pepper, 2 handfuls kale
- Taste soup and add salt as needed. Serve hot with crusty bread.salt
