This Creamy Italian Sausage Soup is also called Zuppa Toscana and has been enhanced with crispy bacon and fresh kale. This hearty soup is packed with rich flavors and wholesome ingredients. This dish is easy to make and sure to please the whole family.
Key Ingredients
- Italian Sausage
- Bacon
- Potatoes
- Onions
- Garlic
- Flour
- Broth
- Oregano, Salt, and Pepper
- Cream
- Kale or Spinach
What Type of Meat to Use
Typically ground sausage is used. But you can use sausage rounds if that’s what you prefer. Mild Italian Sausage adds a savory flavor without too much heat, making it suitable for most palates. Spicy Italian Sausage adds a bit of heat and is great for those who enjoy spicier dishes.
You can also use any ground sausage (such as breakfast), turkey sausage, chicken sausage, or omit it.
What Type of Potatoes to Use
Sticking to Russet, Yukon Gold, or Red potatoes will ensure the best texture and flavor for the soup. I use russet potatoes. They are starchy and slightly fluffy when cooked. They will break down slightly in the soup, helping to thicken it.
How to Make Italian Sausage Soup
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Heat a Dutch oven or soup pot on the stove at medium heat and add the Italian sausage. Break down the meat using a meat chopper or spoon.
- Add in the diced bacon. Stir and cook until the ground sausage and bacon are cooked through.
- Remove the sausage and bacon from the pot.
- Add the onions and garlic and stir.
- Sprinkle the flour throughout and stir well to combine.
- Gradually whisk in the broth and add the potatoes, spices, cooked sausage, and bacon.
- Bring the mixture to a rolling boil and then lower the heat to simmer.
- Remove the lid and add the heavy whipping cream and kale. Stir to combine and allow the kale to wilt.
- Cool before serving.
Do You Have to Peel the Potatoes
Peeling the potatoes is a matter of preference. I don’t peel the potatoes because it saves a bunch of time and unpeeled potatoes add a bit of texture and heartiness to the soup. The potato skins contain fiber and nutrients that are beneficial. If you skip peeling, be sure to wash and scrub the potatoes really well.
Unpeeled potatoes will offer a smoother texture. If this is what you are looking for then peel them.
What Type of Pot to Use
It’s best to use a large, heavy-bottomed pot. . I use this Dutch oven that can be found on Amazon.
Here are some options:
- Dutch Oven: Cast iron with an enamel coating. These are excellent for heat retention and even cooking; great for browning sausage and simmering the soup.
- Stockpot: Stainless steel or heavy-duty aluminum. It has a large capacity for making big batches and is lightweight and easy to handle.
- Soup Pot: Stainless steel or aluminum. These are designed specifically for soups and stews; often comes with a lid for simmering.
Substitutions, Toppings, and Add-ins Ideas
- Spinach
- Parmesan Cheese
- Carrots
- Celery
- Red Pepper Flakes
- Cannellini Beans
- Mushrooms
- Cauliflower
- Broccoli
- Croutons
- Tortilla Strips
- Fresh Lemon Juice
- Chives
- Parsley
How to Substitute Heavy Cream
You can use half and half, any milk, or full fat coconut milk as a 1:1 ratio substitute. All of these options are lighter than cream and will result in a thinner texture of the soup.
How to Store
Leftovers can be stored tightly covered and sealed in the fridge for 3-4 days.
How to Reheat
You can reheat the soup in the microwave or on the stove until warm. Soups can thicken when stored, so add a bit of broth, water, or milk/cream to adjust the consistency as needed. Stir frequently to keep the soup from sticking to the bottom of the dish.
Freezer Tips
If you know you want to freeze the soup, hold off on adding the heavy cream or any dairy. Add it once the soup is thawed as dairy will usually separate when frozen.
You can freeze the soup tightly covered and sealed. For the best quality, use the frozen soup within three months. Defrost in the fridge overnight.
More Soup Recipes
Shrimp and Corn Chowder
Homestyle Chicken Noodle Soup
Creamy Crab Bisque
Salmon Corn Chowder
Cajun Jambalaya Soup
Marry Me Chicken Soup
Beer Cheese Soup with Bacon
Stovetop Broccoli Cheddar Soup
Italian Sausage Soup
Ingredients
- 1 pound ground Italian sausage
- 4 slices bacon Diced into 1 inch pieces
- 1/2 cup diced onions I used white onions.
- 2-3 minced garlic cloves
- 1/4 cup all-purpose flour
- 3-4 cups chicken broth
- 2 pounds russet potatoes Diced into cubes about an inch thick.
- 1 teaspoon dried oregano
- salt and pepper to taste
- 1 cup heavy whipping cream
- 2-3 cups fresh kale stems Stems removes; or Spinach.
Instructions
- Heat a Dutch oven or soup pot on the stove at medium heat and add the Italian sausage. Break down the meat using a meat chopper or spoon.1 pound ground Italian sausage
- Add in the diced bacon. Stir and cook until the ground sausage and bacon are cooked through and no longer pink. I don't feel the need to get the bacon crispy here because it will soften up in the soup as it cooks. If you want crispy bacon, add crisp pieces at the end when you serve the soup.4 slices bacon
- Remove the sausage and bacon from the pot. Drain any excess fat. I leave at least 1/2 tablespoon of fat in the pot.
- Add the onions and garlic and stir. Cook for 3-4 minutes or until the onions are fragrant.1/2 cup diced onions, 2-3 minced garlic cloves
- Pour a little bit of the broth (1-2 tablespoons) in the pot and use a wooden spoon to deglaze the bottom of the pot. Scoop up the brown bits at the bottom of the pot. Leave these in the pot because they are loaded with flavor.
- Sprinkle the flour throughout and stir well to combine. Add the flour in stages to avoid excess drying.1/4 cup all-purpose flour
- Gradually whisk in the remaining broth. Stir repeatedly, ensuring there are no lumps. Add in the potatoes, cooked sausage, cooked bacon, oregano, and salt and pepper to taste.Use enough broth to ensure the potatoes are fully submerged in liquid. If the potatoes are not submerged in liquid they will not fully soften. Add additional broth or water as necessary.3-4 cups chicken broth, 2 pounds russet potatoes, 1 teaspoon dried oregano, salt and pepper to taste
- Bring the mixture to a rolling boil and cover the pot with the lid and lower the heat to low to let the soup simmer for about 15-20 minutes until the soup thickens and the potatoes have softened.
- Remove the lid and add the heavy whipping cream and kale. Stir to combine and allow the kale to wilt.1 cup heavy whipping cream, 2-3 cups fresh kale stems
- Cool before serving.