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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.
Featured Comment
“Made this soup twice so far as written and it absolutely delicious. Would not change a thing. Going on my monthly meal planner.”
– Tony
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, it’s 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 for one, split pea soup for one, creamy tomato soup for one, and lasagna soup for one.
Ingredients
If you have any ingredients leftover from this small batch 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 for one, a small 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.
- Chicken Broth: Use low-sodium broth to better control the salt. Extra broth is great in other single serving soup recipes like our quick tortellini en brodo.
- Potato: One small russet potato is perfect. Yukon Gold or sweet potatoes also work well. Use leftovers in clam chowder for one or a small twice baked potato casserole.
- Spinach: A handful of fresh spinach adds color and nutrients. Use extra in Tuscan chicken for one and single serving 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.
See recipe card below for a full list of ingredients and measurements.
RELATED: How To Freeze Bacon
Recipe Variations
Want to change it up? Try these simple Zuppa Toscana variations:
- Protein: Use a 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 our small loaf french bread for dipping.
- Salad: Add a light side like a 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.
I absolutely LOVE this recipe!!! It’s my favorite! So delicious!! I use breakfast sausage and douse it with italian seasoning and its great!!!
I’m so happy you love it! Using breakfast sausage with Italian seasoning is a great idea, I’m glad it worked so well for you.
Can this be done in a mini crockpot? If so what are the times?
You can make this in a small slow cooker, but I haven’t tested the recipe this way, so you may need to make a few adjustments. Cook the bacon first, then the sausage, and add the cooked sausage to a mini slow cooker (a 1.5- or 2-quart size works best). Add the onions, garlic, seasonings, potato, and chicken broth. You may need a little extra broth to be sure the potatoes are fully covered.
Cook on low for about 5 to 6 hours or on high for 4 to 4½ hours, until the potatoes are tender. To finish, whisk a small amount of cornstarch or flour into the cream to help slightly thicken the broth, then stir it into the slow cooker along with the spinach and let it wilt. Add the cooked, crumbled bacon at the end.
I haven’t tested this recipe in a slow cooker, so these are simply rough suggestions based on the ingredients and cooking method.
This week I’m making a food pantry version . I have canned potatoes and milk. No bacon. I do have the hot Italian sausage, spinach, onions and garlic. Beef broth. I realize th taste will be different. I am inspired.
It sounds like you’re making great use of what you have on hand, and those ingredients will still give you a flavorful bowl of soup. I’m glad the recipe inspired you!
Thank you for sharing this recipe for Zuppa Toscana for one, my favorite when I eat at Olive Garden, keep them coming, please
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!
This was delicious… and so easy to make. Used frozen spinach.. Turned out great!
Cathie
Made this soup for dinner tonight. Didn’t have the Italian sausage in a casing, but had bulk Mild Italian sausage that I had frozen a couple of days ago so I used about 1/4 cup of that instead. Also switched out the chili powder with Paprika. It came out wonderful. Thank you so much for posting this. Love all of your recipies.
My favorite thing about Joanie’s recipes is that because they are so small, I can try new soups without commuting to a whole pot. That being said, this soup is incredible! I have always wanted to try it, but I wasn’t sure I’d like it. Boy, was I wrong! Joanie, thanks for taking the time to create these great recipes! Another winner!!!
I fell in love with that small pot, where can I get one of those?
It is a 2-quart pot that can be found on our cookware page (https://store.onedishkitchen.com/#cookware). The pretty bowl used in the photos came from a pottery shop in Arkansas.
Very flavorful and easy to make! I followed the suggestion to substitute cauliflower for potato which worked very well. I suggest chopping the spinach leaves into smaller pieces before adding. Thank you for the recipe!
About how much does a link sausage weigh? I generally use bulk sausage, so I am guessing about four ounces? I would use 4 oz. bulk sausage…..Thanks!!!
3-4 ounces would be the perfect amount.
Oh my gosh, I am so glad to find your site (via YT)! I made the Zuppa Toscana last night, and it was fab! I doubled the recipe so I had some to share. I used kale instead of spinach (I put the kale in with the onions so it had time to get tender). Cooking for one or two can be a challenge, but you have developed great recipes and tips to make it simpler to prepare and eat delicious, real food. I will be visiting often!
I’m so happy you found us, Connie and I’m glad you enjoyed the soup!
OMG! This is really really good as are most of your recipes. I love any kind of soup. Especially if I make it and know what goes into it.
This was an easy and delicious recipe!
It was delicious!
This was fantastic – so glad I doubled the recipe! : ) I’m not a fan of spicy foods, so I made a couple minor changes- used a very mild sausage and switched out the chili powder for smoked paprika. I’ve always liked Olive Garden’s chicken gnocchi soup and the base for this seems like it could easily be adapted for that recipe, too! Thank you so much, Joanie for this recipe and so many other wonderful ones, too!
The idea of a One Dish Cookbook was brilliant. There are many of usout there who are but ONE. I’m a true supporter and thanks again.
Thank you!
Delicious! I made a double batch and I’m really glad that I did. I have to say that it was even better the next day. Freezes really well. I freeze leftovers in ball jars then grab and go for lunches. Lunch time is really nice when you can have a great recipe like this to look forward to. Thanks for posting it!
I’m so glad you love the recipe. Thank you so much for your feedback.
Made this soup twice so far as written and it absolutely delicious. Would not change a thing. Going on my monthly meal planner.
I’m so happy you are enjoying the soup, Tony. Thank you so much for taking the time to let me know.
Wonderful! Wish I could include a picture but I don’t do Instagram. I doubled the batch and will have some for tomorrow as well. Thank you for all the recipes. I’m still working on your cookbook.
Thank you for your feedback, Carol. I’m so glad you enjoyed the soup.
I made this for my dinner and it was wonderful. I have never had the Olive Garden version so I can’t compare it. I will be making again and I recommended it to my sister.
However, I did not have the link sausage and used ground sausage instead.
Made this a few days ago. I don’t like sausage but I made it like the recipe said. You never know until you tried it, right. No didn’t like the sausage. Not fond of spinach either.
So I made it again using shredded chicken, corn, carrots, onion, garlic& spinach (yes spinach I have a whole bad full) and heavy cream. Delicious.
I’ve got your cookbook, but seems I like the ones on your page better. Will you be adding Christmas recipes to you page? I hope so.
It sounds good. I do not care for spinach or the substitutes that you can use. Can you just omit it?
I have ordered your cookbook and can’t wait to receive it!!!
Yes, Wilma. You can leave the spinach out altogether. Hope you enjoy the cookbook! Thank you for your support.
Delicious my favorite soup
I’m so happy you enjoyed it, Nina. Thank you so much for your feedback!
Joanie. I’m sure enjoying all the fabulous recipes that you scaled for one.
Thank you for all your hard work!
Thank you, Jana. I’m so happy you are enjoying the recipes!
I have always loved this soup. Easy to make just one serving and added some more bacon. Just delicious!
You can’t go wrong with more bacon. So happy to hear you enjoyed it!