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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!
Get a Quick Recipe Overview
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.
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!