Zuppa Toscana Pasta
This post contains affiliate links. Read our disclosure policy.
Zuppa Toscana Pasta is an easy one pot dinner you can make in under 35 minutes. Hearty and delicious – it’s way better than the soup!
This easy one pot Zuppa Toscana Pasta is total comfort food and we think it tastes even better than the soup! Easy, delicious and done in 35 minutes.
Healthy Zuppa Toscana Soup is one of our most popular soup recipes, but for nights when you don’t want soup – this is a must try. It’s filling, kid approved and quick to make!
Tyler’s Tips for This Dish
- Swap spinach for kale as a green in this dish. Both will work
- We recommend ground sweet Italian sausage, not precooked sausage links.
- Parmesan cheese helps thicken the sauce so don’t worry if it looks a little soupy before adding the parmesan cheese
substitutions
Olive Oil: You could use avocado oil, but we really recommend extra virgin olive oil.
Italian Sausage: You can use homemade, sweet, mild, or hot Italian sausage. Remember to remove the casing or just buy ground sausage. For a lower fat option, you can use Italian chicken sausage. I have not tried this with turkey sausage, but I think it would be great!
Broth: Any broth or stock (broth and stock are the same) can be used in any soup recipe. Beef Broth, Chicken Broth, or vegetable broth all work interchangeably. I always use low or no salt broth.
Yukon Gold Potatoes: We tested this with russet and Yukon Gold potatoes. Yukon Gold’s are much creamier but the russets will work too!
Pasta: We tested this with orzo and ditalini. Both worked. Orzo cooked slightly quicker. We haven’t tested this with gluten free pasta, but others have success with this brand of gluten free orzo.
Kale: You can use kale or spinach in this recipe. Fresh or frozen will both work.
Milk/Cheese: We have not tested this with dairy free cheese/milk. If you try it, let us know.
Add More Veggies: You can add carrots, celery, or more spinach/kale to this recipe. Check out this Sausage Broccoli Ditalini or Italian Wedding Orzo for similar recipes with more veggies.
Serving Suggestions
This Zuppa Toscana Pasta pretty hearty on it’s own but if you are looking to add some other options to the meal, like soup or salad, you could try: Pasta Fagioli, Lemon Chicken Soup, Spinach Strawberry Salad, or our favorite Blueberry Spinach Salad.
You could also add chopped carrots and celery to this pasta. While they typically aren’t in zuppa toscana, it would be a nice way to add veggies!
storage
Storing: This will last in the refrigerator for up to 3 days in an airtight container
Freezing: We don’t recommend freezing pasta dishes. The pasta can get mushy.
Reheating: You can reheat this recipe in the microwave or in a pot on the stove. Feel free to add a little bit of chicken broth to the pot when reheating.
other one pot pasta recipes:
One Pot Zuppa Toscana Pasta
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 lb ground sweet Italian sausage
- 1 ½ cup diced Yukon Gold potatoes
- ½ cup diced onion
- 1 ½ tablespoons minced garlic
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- 1 cup dried ditalini pasta
- 1 ½ cups low sodium chicken stock
- ½ cup room temperature whole milk
- 2 cups chopped kale or spinach
- ¼ cup grated Parmesan cheese
Instructions
- Heat the olive oil in a large sauté pan over medium-high heat for 3 minutes.
- Add the sausage to the pan. Cook the sausage for 8 minutes, stirring and breaking apart while cooking until nicely browned,
- Add the potatoes, onions, garlic, pepper and salt to the pan. Stir to combine. Cook for 5 minutes, stirring occasionally.
- Add the ditalini to the pan and stir together. Cook for 1 minute.
- Add the chicken stock, room temperature milk and kale to the pan. Stir to combine. Cover with a lid and cook for 8 minutes stirring occasionally.
- Remove from the heat and stir in the Parmesan cheese.
