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This single serving Zuppa Toscana is a creamy, flavorful soup made with Italian sausage, potatoes, and spinach. It’s a comforting take on the classic restaurant favorite, perfectly portioned for one and ready in 30 minutes.
Table of Contents
Why You’ll Love This Recipe
- Quick: Ready in 30 minutes.
- Customizable: Easy to adjust with different proteins or vegetables.
- Flavorful: A rich, creamy broth with just the right amount of spice.
- One-Pot Meal: Everything cooks in one saucepan for easy prep and cleanup.
I’ve always had a soft spot for Zuppa Toscana, especially after tasting it years ago at Olive Garden. There’s something so comforting about a warm bowl of this Italian-inspired soup—rich, hearty, and full of flavor.
“Zuppa Toscana” means “Tuscan soup,” and while the traditional version uses kale, I love using spinach for a softer texture that still brings color and nutrients to the bowl. This single serving recipe captures everything I love about the classic dish, scaled down just right for when you want something warm and satisfying without making a big pot.
If you’re looking for more satisfying single serving soups, try our Chicken Tortellini Soup, Split Pea Soup, Creamy Tomato Soup, or Lasagna Soup.
Ingredients
If you have any ingredients leftover from this easy Zuppa Toscana recipe, check out our Leftover Ingredients Recipe Finder.
- Bacon: One slice adds a subtle smoky flavor. If you have extra bacon, use it in Coq au Vin, Cauliflower Casserole, or a Bacon, Egg and Cheese Cup.
- Italian Sausage: I use mild Italian sausage, but spicy or turkey sausage works too. Leftovers? Add to a small pizza bowl or our small batch sausage stuffing recipe.
- Onions and Garlic: These build flavor in the soup—don’t skip them.
- Chili Powder: Just a pinch gives the soup a gentle kick.
- Chicken Broth: Use low-sodium broth to better control the salt. Extra broth is great in other soup recipes or Chicken and Dumplings.
- Potato: One small russet potato is perfect. Yukon Gold or sweet potatoes also work well. Use leftovers in Clam Chowder or Twice Baked Potato Casserole.
- Spinach: A handful of fresh spinach adds color and nutrients. Use extra in Tuscan Chicken and a Hot Spinach Dip.
- Heavy Cream: Adds richness to the soup. Whole milk or evaporated milk can be used instead, but the soup will be a little less creamy.
RELATED: How To Freeze Bacon
Recipe Variations
Want to change it up? Try these simple variations:
- Protein: Use cooked chicken, like our baked chicken breast, instead of Italian sausage.
- Vegetables: Add chopped carrots or celery for extra flavor and nutrition.
- Spices: Try adding a pinch of thyme or rosemary for a different flavor.
How To Make Zuppa Toscana
These photos and instructions help you visualize how to make this small batch Zuppa Toscana recipe. See the recipe box below for ingredient amounts and full recipe instructions.
- Cook the Bacon: In a 2-quart saucepan over medium-high heat, cook the bacon until crisp, about 3 minutes. Transfer to a paper towel-lined plate.
- Cook the Sausage and Vegetables: Add sausage, onions, garlic, and chili powder to the pan. Cook, breaking up the sausage, until browned and fully cooked, about 5 minutes.
- Add Broth and Potatoes: Pour in the chicken broth and stir in the diced potatoes. Bring to a boil, then reduce heat to medium-low. Simmer, stirring occasionally, until the potatoes are slightly tender, about 12 minutes.
- Add Spinach: Stir in the spinach and cook for 3 minutes.
- Add Cream: Turn off the heat and stir in the cream.
- Serve: Pour into a bowl and top with the crumbled bacon.
Expert Tips
- Cut Evenly: Dice potatoes into equal-sized pieces so they cook evenly.
- Low-Carb Swap: Use cauliflower florets instead of potatoes for a lower carb version.
- Sausage Options: Try spicy Italian, turkey sausage, or chorizo for a different flavor or heat level.
- Add Cheese: Top with shredded Parmesan or your favorite cheese before serving.
Serving Suggestions
Enjoy this soup with a simple side to round out your meal:
- Bread: Pair with a slice of our French bread for dipping.
- Salad: Add a light side like Caesar Salad.
- Wine: Serve with a glass of white wine, such as Pinot Grigio.
Frequently Asked Questions
Yes, kale is traditionally used in Zuppa Toscana and works well. Just remove the tough stems and chop it before adding.
Yes, simply double the ingredients and use a larger pot.
This recipe makes one serving, so there typically won’t be leftovers. If you double the recipe and have extra, store it in an airtight container in the refrigerator for up to 4 days. Reheat on the stove or in the microwave.
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 single serve 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 (3 to 4-ounces)
- 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, cook the bacon until crisp, about 3 minutes. Transfer to a paper towel-lined plate.
- Cook the Sausage and Vegetables: Add sausage, onions, garlic, and chili powder to the pan. Cook, breaking up the sausage, until browned and fully cooked, about 5 minutes.
- Add Broth and Potatoes: Pour in the chicken broth and stir in the diced potatoes. Bring to a boil, then reduce heat to medium-low. Simmer, stirring occasionally, until the potatoes are slightly tender, about 12 minutes.
- Add Spinach: Stir in the spinach and cook for 3 minutes.
- Add Cream: Turn off the heat and stir in the cream.
- Serve: Pour into a bowl and top with the crumbled bacon.
Notes
- Cut Evenly: Dice potatoes into equal-sized pieces so they cook evenly.
- Low-Carb Swap: Use cauliflower florets instead of potatoes for a lower carb version.
- Sausage Options: Try spicy Italian, turkey sausage, or chorizo for a different flavor or heat level.
- Add Cheese: Top with shredded Parmesan or your favorite cheese 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.
Delicious! Easy! Different! I was felt full, but not weighted down. Tasteful, but not spicy. I measured and set out the ingredients from the start. That made it even easier to make.
I’m so happy you enjoyed the Zuppa Toscana! Setting out the ingredients ahead of time really does make cooking even smoother. Thank you for sharing your experience!
Looks fantastic!! I wonder: how much kale should be used if one decides to cook it with kale, and is there any preparation that needs to be made before adding to the pot? Thank you.
Thanks! I usually just chop the kale and add it right to the pot—no special prep needed. Let it cook for about 5 to 8 minutes so it has time to soften.
As I said before I love this recipe. Thank you Joanie for sharing your recipes.
I’m so happy you love the recipe.
Always a pleasure making your dishes. I have your cookbook as well. Keep them coming.
Thank you!
Fantastic flavor and easy to make. Made a few changes — used thick cut bacon, Hot Italian Sausage, slightly increased amount of onion,used red potatoes with skin on, half and half, increased garlic slightly, increased chili pepper seasoning slightly, and added Cannelloni beans. Goal was to increase fiber and flavor for my taste buds. Taste: #10/10. Spiciness: #1/10.
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!