Zuppa Toscana Soup Recipe – Easy Small Batch Recipe

If you’re craving a comforting, flavorful soup but don’t want to make a huge pot, this small-batch Zuppa Toscana soup is the perfect answer. This recipe keeps all the delicious flavors of my larger batch recipe but is scaled down for those who don’t want to have leftovers for days.

Zuppa Toscana is a creamy, comforting soup that’s popular at Olive Garden but comes from Tuscan-inspired cooking. It’s made with Italian sausage, potatoes, and kale, all in a rich, garlicky broth.

A little heavy cream gives it that smooth, velvety texture, and if you like a little spice in your soup you can add a pinch of red pepper flakes for a slight kick. It’s the kind of soup that’s perfect for a chilly day when you want something warm and filling.

While I often make large pots of soup to freeze for later, there are times when I just want enough for one or two meals. This small-batch recipe makes about two generous servings, perfect for dinner and maybe a light lunch the next day.

Making it on the stovetop also means it’s ready in about 30 minutes, which is ideal for busy weeknights or when you’re craving something comforting but don’t have hours to spend in the kitchen.

Ingredients for Zuppa Toscana Soup

Ground Italian Sausage

You’ll need ½ pound of ground Italian sausage, which is half the amount in my original recipe. This is the main source of protein and flavor, so choose a variety that you enjoy. I like spicy sausage for a bit of heat, but mild works just as well.

If you prefer, you can use sausage links but remember to remove the casing before cooking. You could also substitute turkey, chicken, or plant-based sausage to suit your dietary preferences.

Garlic

For this smaller recipe, you’ll need 1–2 cloves of garlic, minced. Fresh garlic adds the best flavor, but jarred minced garlic or even garlic powder works in a pinch.

1 clove = 1 teaspoon jarred minced garlic = ¼ teaspoon garlic powder.

Onion

Use ½ a medium onion, finely diced. White, yellow, or sweet onions all work well here. If onions are too strong for you, substitute with 1 large shallot, which has a milder flavor.

Potatoes

For the best texture, use ¾ pound of Yukon Gold potatoes. These hold their shape well during cooking and have a creamy texture. Dice them into small, uniform pieces so they cook evenly.

Chicken Stock

You’ll need 2½ to 3 cups of chicken stock for the soup base. Low-sodium store-bought broth works well, but if you have homemade stock it will add even more flavor. See my Homemade Chicken Broth Recipe.

Heavy Cream

To give the zuppa toscana soup its creamy consistency, use ½ cup of heavy whipping cream. This high-fat dairy holds up well to the heat without curdling. If you prefer to use milk, lower the heat before adding it to prevent the dairy from curdling.

Kale

This recipe calls for 1 to 1½ cups of chopped kale. Remove the thick stems and slice the leaves into thin strips. If you’re not a big fan of greens, chop the kale finely—it will wilt into the soup, and you’ll barely notice it.

Salt and Pepper

Season to taste with sea salt and freshly ground black pepper. If you like a bit of heat, add a pinch of red pepper flakes, but do this in individual bowls if you’re serving someone who prefers milder flavors.

Bacon (Optional)

For serving, cook and crumble 3 slices of bacon. While optional, the smoky, salty crunch adds a fantastic finishing touch.

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Small-Batch Zuppa Toscana Soup Recipe

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

INGREDIENTS

• ½ pound ground Italian sausage (mild or spicy)
• 1 garlic clove, minced
• ½ medium white onion, peeled and diced
• ¾ pound Yukon Gold potatoes, diced
• 2½ to 3 cups chicken stock
• 1 to 1½ cups chopped fresh kale
• ½ cup heavy whipping cream
• Salt and freshly ground black pepper, to taste
• 3 pieces of bacon, cooked and crumbled (for serving)

INSTRUCTIONS – Zuppa Toscana Soup

1. Cook the Sausage

In a medium-sized pot over medium-high heat, cook ½ pound of ground Italian sausage until it’s browned and cooked through, breaking it into crumbles as it cooks. Use a slotted spoon to transfer the cooked sausage to a plate, leaving about 1 tablespoon of the grease in the pot.

2. Sauté the Onions and Garlic

Add the diced onion to the pot with the grease and sauté for about 4–5 minutes, stirring occasionally until the onions are softened. Stir in the minced garlic and cook for another 30 seconds to a minute, just until fragrant.

3. Add the Potatoes and Broth

Stir in the diced potatoes and chicken stock. Return the cooked sausage to the pot. Bring the mixture to a simmer over medium-high heat, then reduce the heat to medium-low. Let it simmer for 10–12 minutes, or until the potatoes are fork-tender.

4. Add the Kale and Cream

Once the potatoes are tender, stir in the chopped kale and heavy cream. Simmer for an additional 5 minutes, allowing the kale to wilt and the soup to heat through.

5. Serve and Garnish

Taste the soup and adjust the seasoning with salt and pepper. Ladle into bowls and top with crumbled bacon if desired. Serve warm with a dinner roll or a simple salad on the side.

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Helpful Recipe Tips For Zuppa Toscana Soup

Choose the Right Potatoes

Yukon Gold potatoes are the best choice for this recipe because they hold their shape during cooking and have a creamy texture. Avoid starchy potatoes like Russet potatoes, which may turn mushy in the soup.

Prep Ahead for Speed

If you’re short on time, you can chop the potatoes and kale in advance. Store the potatoes in water in the fridge to prevent browning, and keep the kale in a sealed bag or container.

Adjust the Creaminess

For a lighter soup, you can reduce the amount of heavy cream or replace it with whole milk. Just be sure to lower the heat when adding milk to avoid curdling.

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Storing and Reheating Leftovers

This small-batch recipe makes about two generous servings, but if you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally.

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Making Zuppa Toscana soup for two is quick, easy, and full of amazing flavor. Whether you’re making it for dinner on a chilly evening or enjoying it as a quick lunch, this soup is sure to hit the spot.

Enjoy! Mary

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