Restaurant-Style Zuppa Toscana

Restaurant-Style Zuppa Toscana

Nancy 0

"Creamy sausage and potato soup. This recipe is very similar to the one served in a well known restaurant."

Ingredients 1 h 5 m {{adjustedServings}} servings 380 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 380 kcal
  • 19%
  • Fat:
  • 25.4 g
  • 39%
  • Carbs:
  • 21.1g
  • 7%
  • Protein:
  • 17.3 g
  • 35%
  • Cholesterol:
  • 78 mg
  • 26%
  • Sodium:
  • 1904 mg
  • 76%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 300 degrees F (150 degrees C).
  2. Place sausage links onto a sheet pan and bake for 25 minutes, or until done. Cut links in half lengthwise, then cut at an angle into 1/2-inch slices.
  3. Place onions and bacon slices in a large saucepan and cook over medium heat until onions are almost clear. Remove bacon and crumble. Set aside.
  4. Add garlic to the onions and cook an additional 1 minute. Add chicken soup base, water, and potatoes, simmer 15 minutes.
  5. Add crumbled bacon, sausage, kale, and cream. Simmer 4 minutes and serve.
Tips & Tricks
Absolutely Ultimate Potato Soup

See how to make a hearty potato soup with bacon and a touch of fresh cream.

Jan's Jalapeno Popper Pizza

Learn how to make a unique version of homemade pizza.

Rate recipe

Your rating


Reviews 433

  1. 590 Ratings


As a retired test kitchen chef, I am bound to dabble. So after reading all the reviews, I set to work to make a lower fat version and still maintain taste. I had researched the Top Secret version and felt I could even drop fat content on that one too. 1. I used hot italian turkey sausage. Yes it came in links, but I squeezed out the meat and cooked it. Then roll in paper towels to get out any remaining fat. 2. Bacon and Onion should be cooked separately, then blended in at the last minute to meld flavors. 3. I dropped the water content, got rid of the cream and used entirely fat free half and half from the dairy section. Brilliant stuff and works well in this recipe. Smooth, rich, not too thin consistency 4. Some brave souls prefer to add pepper at this point, but I say "to taste" 5. I prefer the texture of Youkon Gold potatoes, but any young new potato with the skins on is great. If you like earthy, you can use russets. I have never been a fan of dirt so I stick with thin skins. So play, enjoy! And don't forget the Romano!


Excellent recipe. I have made this so many times here is what I have changed: Cook the bacon separately from the onions to avoid burning. Use six chicken bullion cubes. Use 1/2 cup of cream. Increase the water to 1 1/2 quarts. Use 1/2 pound of mild ground italian sausage and 1/2 pound of spicy ground sausage instead of the sausage links.


This is a fantastic recipe...and it's even tastier and easier made in a crock-pot! Thought I would share with you haw I did it. I baked 4 Italian Sausages in the oven until the were done. Meanwhile, I cooked the bacon pieces and removed them from the skillet along with most of the grease. I sauteed the onion and garlic in the remaining Tbs or so of bacon fat. I also added one carrot, diced. I added the sauteed vegetables along with the diced potatoes to a 3 and 1/2 quart crock-pot and covered with two cans of chicken broth and one can of beef broth, some of which I used to deglaze the skillet. When the sausages were done, I sliced them and added them to the pot. I let the pot simmer on low for about 6 hours. When we got home, I turned the pot to high and added the chopped kale and cooked bacon and let them cook for about 15 minutes while I made some garlic bread. When we were ready to serve, I poured a Tbs or so of cream into each bowl and ladled in the soup. Fantastic and so easy!