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Longing for a bowl of comfort that hits all the right spots? Try this Single Serve Zuppa Toscana Soup recipe. It’s a hearty, creamy blend of Italian sausage, potatoes, and spinach that you can whip up in less than 30 minutes.
If you’re in search of more satisfying single serving soup recipes, you’ll enjoy our hearty Chicken Tortellini Soup, comforting Split Pea Soup, velvety Creamy Tomato Soup, and robust Lasagna Soup.
Why You’ll Love This Zuppa Toscana Recipe
- Simplicity: Requires basic cooking skills, making it perfect for cooks at any level.
- Speed: Ready to eat in just 30 minutes.
- Flexibility: Easy to substitute ingredients to suit your dietary needs.
- Rich Flavor: A balance of spiciness, creaminess, and a touch of greens for nutrition.
What Is Zuppa Toscana?
Zuppa Toscana, which means “Tuscan Soup” in Italian, is a soul-warming dish filled with a creamy broth, flavorful Italian sausage, hearty potatoes, and nutritious greens—typically kale, but in our version, we opt for spinach. Whether you’re a fan of this recipe that first appeared on Olive Garden menus in the early 2000s or simply love a good Italian-inspired soup, this recipe offers a cozy, single serving take on a classic.
Ingredients
- Bacon: A single slice of bacon adds a smoky undertone to this soup. If you have leftover bacon, consider using it in Coq au Vin, Cauliflower Casserole, or a Bacon, Egg and Cheese Cup.
- Italian Sausage: While I opt for mild Italian sausage, feel free to kick it up a notch with a spicier version for added heat. For a leaner option, try turkey sausage. Leftover sausage can be used in a Pizza Bowl and Sausage Stuffing.
- Onions and Garlic: These aromatic ingredients are key for a flavorful soup base—don’t skip them!
- Chili Powder: A dash enhances the soup with a mild spiciness.
- Chicken Broth: Opt for low-sodium chicken broth to better control the saltiness of your Zuppa Toscana. Extra broth can be used in many of our soup recipes and Chicken and Dumplings.
- Potato: A small russet potato works wonders, but Yukon Gold potatoes are a fine substitute. Sweet potatoes can also be used for a healthier spin. Got an extra potato? Use it to make Clam Chowder or Twice Baked Potato Casserole.
- Spinach: Roughly a cup of fresh spinach adds a splash of color and nutrition. Extra spinach can be used in Tuscan Chicken and in a Hot Spinach Dip.
- Heavy Cream: The cream contributes to the soup’s rich texture. However, if you’re out, whole milk or evaporated milk can be used, although the soup will be less creamy yet still scrumptious.
If you have any ingredients leftover from this easy Zuppa Toscana recipe, check out our Leftover Ingredients Recipe Finder.
RELATED: How To Freeze Bacon
Recipe Variations
Love the basic recipe but want to mix things up?
- Protein: Swap Italian sausage with cooked chicken.
- Veggies: Add carrots or celery for extra nutrition.
- Spices: Experiment with herbs like thyme or rosemary.
How To Make Zuppa Toscana
These step-by-step photos and instructions help you visualize how to make a small batch of Zuppa Toscana. See the recipe box below for ingredient amounts and full recipe instructions.
- Cook bacon in a 2-quart saucepan over medium-high heat until crisp, about 3 minutes. Transfer to a paper towel-lined plate and set aside.
- Add Italian sausage, onions, garlic, and chili powder to the drippings and cook, breaking up the sausage with a spoon until browned and no longer pink, about 5 minutes.
- Pour in the chicken broth and add the diced potatoes. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until the potatoes are slightly softened, about 12 minutes.
- Add the spinach and cook for 3 minutes.
- Turn off heat and stir in cream.
- Pour into a bowl and top with crumbled bacon.
Expert Tips
- Uniform Potato Cuts: Make sure to cut the potatoes into even-sized pieces for consistent cooking throughout the soup.
- Low-Carb Option: Swap out the potatoes for cauliflower florets if you’re aiming for a lower carb count.
- Sausage Choices: While the recipe calls for mild Italian sausage for balanced flavor, feel free to switch it up with spicy Italian, turkey sausage, or even chorizo to tailor the heat to your liking.
- Cheese Toppings: Elevate your soup with a sprinkle of shredded Parmesan or your preferred cheese right before serving.
Serving Suggestions
When it comes to enjoying this Zuppa Toscana, the options are endless.
- Bread: A slice of crusty French bread
- Salad: A light Caesar Salad or mixed greens
- Wine: A glass of white wine like Pinot Grigio
Frequently Asked Questions
Yes, but it may alter the soup’s creaminess.
Store covered in the refrigerator for up to 4 days.
Yes, if you’d like to make a little bit extra, this recipe doubles well.
Yes, use vegetable broth and a meat substitute.
For optimal results, I recommend using a 2-quart saucepan when preparing this single serving Zuppa Toscana recipe. A pan of similar dimensions will yield the best consistency and flavor.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this Zuppa Toscana recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!
Zuppa Toscana For One
Watch How To Make This
Equipment
Ingredients
- 1 slice bacon
- 1 link Italian sausage , casing removed
- ¼ cup chopped onions
- 1 clove garlic , minced
- ⅛ teaspoon chili powder
- 1 cup low sodium chicken broth
- 1 small Russet potato , peeled and diced
- 1 cup fresh spinach
- ¼ cup heavy cream
Instructions
- Cook the bacon in a 2-quart saucepan over medium-high heat, stirring occasionally, until crisp, about 3 minutes. Transfer to a paper towel-lined plate with a fork.
- Add the Italian sausage, onions, garlic, and chili powder to the drippings and cook, breaking the sausage up with a spoon, until browned and no longer pink, about 5 minutes.
- Pour in chicken broth and add diced potatoes to the pot. Bring to a boil, then reduce heat to medium-low and simmer to cook potatoes, 10-12 minutes.
- Add spinach and cook 3 minutes.
- Remove from heat and stir in cream. Pour into a bowl and top with crumbled bacon.
Notes
- Uniform Potato Cuts: Make sure to cut the potatoes into even-sized pieces for consistent cooking throughout the soup.
- Low-Carb Option: Swap out the potatoes for cauliflower florets if you’re aiming for a lower carb count.
- Sausage Choices: While the recipe calls for mild Italian sausage for balanced flavor, feel free to switch it up with spicy Italian, turkey sausage, or even chorizo to tailor the heat to your liking.
- Cheese Toppings: Elevate your soup with a sprinkle of shredded Parmesan or your preferred cheese right before serving.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
This was an amazing find 😃. I LOVE zuppa Toscana and my sister makes the best! BUT I’m the only one at my house that likes it.
I added a pack of slices fresh mushrooms and extra spinach and it worked great! I had to add 1/2 cup water because of the bull from the mushrooms but it was divine!!!
Great recipe! Going to try some other “small batch soups” this fall!
I’m so glad you loved the recipe! Adding mushrooms and extra spinach sounds like a delicious twist, and the extra water was a smart move. I hope you enjoy trying more of the small batch soups—perfect for fall! Thanks for sharing your adjustments! 😊
Omg mind blown. This is delicious. I didn’t know you could prepare meals for one person and have the turn out this good.
I made this about a month ago and was blown away! Wasn’t sure as I read the recipe, but after it all came together it was magnificent! I made a batch for my daughter to finish up with the spinach and cream and bacon and she was equally delighted. I made it again tonight and was not disappointed even tho’ I didn’t have bacon and just cooked onion, etc in olive oil. I believe this is one of the tastiest, easiest and most comforting soups I have ever prepared. And as good as it is it is soooo nice to know that I won’t be eating it for days or throwing it away. Just the right amount for one dinner and a dab of lunch! Thank you! Now……………can you work on a recipe for osso buco? A beef shank is fine, don’t need to worry about using veal.
Thank you again!