Whether you’re trying to recreate restaurant vibes at home or just need a bowl of comfort food on a chilly day, Zuppa Toscana hits all the right notes. It’s rich, creamy, and filling alongside fluffy dinner rolls, breadsticks, or a simple side salad. Perfect for busy weeknight dinners and make-ahead meals.
Zuppa Toscana is a popular Italian soup that originated in Tuscany, Italy. It is a hearty soup made with Italian sausage, potatoes, kale or spinach, onions, garlic, chicken broth, heavy cream, and various herbs and spices.
This Olive Garden’s copycat recipe offers restaurant-quality soup you can easily make at home. It’s super easy to make and perfect for the entire family to enjoy as a midweek, comforting, nutritious meal.
Variations
- Vegetarian– substitute the meat with a vegetarian or vegan alternative, such as plant-based sausage, and use vegetable broth instead of chicken broth. Swap almond or oat milk for the heavy cream.
- Spice Level– adjust the soup’s spiciness with hot Italian sausage or red pepper flakes.
- Cream– for a lighter version of the soup, you can use low-fat milk or half-and-half instead of heavy cream.
- Greens– you can use different greens, such as spinach or Swiss chard
- Potatoes- substitute with sweet potatoes for color, extra nutrients, and a touch of sweetness. You can use cauliflower as a keto alternative.
- Broth– experiment with different types of broth, such as beef or vegetable, to give the soup a different flavor profile.
Potatoes to use
Choose a variety that will hold up well during the cooking process and not turn to mush. Below are the types of potatoes that are best suited for soups.
- Russet Potatoes– Also known as Idaho potatoes, russets are a popular choice for soups because they are high in starch and hold their shape well when cooked. Their fluffy texture makes them a good choice for creamy soups.
- Yukon Gold Potatoes– hold their shape well, and their buttery texture adds a creamy richness to the soup.
- Red Potatoes– have thin skin and a waxy texture, making them ideal for recipes requiring a firmer texture, such as chunky soups, stews, and chowders.
How to make Zuppa Toscana
- Brown the bacon and sausage to develop flavor and add depth to the soup. Remove some of the rendered fat so the soup doesn’t become overly greasy. Saute the onions and garlic until aromatic, then add the broth.
- Add the potatoes and simmer until tender.
- Do not bring to a boil once the heavy cream is added to keep from curdling or separating.
- Add the kale towards the end of the cooking time. Otherwise, it will become overly soft and bitter.
Cooking tip
Taste as you go and adjust the seasoning as needed. Be careful not to add too much salt, as the sausage, bacon, and broth are already salty.
How to serve and store
- Enjoy this comforting soup with crusty bread, focaccia, breadsticks, or a simple salad.
- Cool completely and store in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.
- Thaw frozen Zuppa Toscana overnight in the fridge and reheat on the stovetop or in the microwave for single portions.
More easy dinner recipes
Ingredients
- 1 pound spicy Italian sausage crumbled
- 1/2 pound bacon chopped
- 1 medium onion peeled and chopped
- 2 cloves garlic peeled and minced
- 5 cups chicken broth
- 4 large potatoes peeled and cubed
- 1 cup heavy cream
- salt and pepper to taste
- 1/2 bunch baby kale torn into pieces
Instructions
- In a pot over medium heat, and bacon and cook until it begins to render fat and lightly browns.
- Remove rendered bacon fat from pan except for 1 tablespoon. Add Italian sausage and cook, breaking into pieces with back of the spoon, until lightly browned.
- Add onions and garlic and continue to cook, stirring occasionally, for about 1 to 2 minutes or until softened.
- Add broth and bring to a boil.
- Add potatoes. Lower heat, cover, and simmer for 15 to 20 minutes or until potatoes are tender.
- Add heavy cream and bring to a simmer. Season with salt and pepper to taste.
- Add kale and cook for another 2 to 3 minutes or until kale is softened. Serve hot.
Notes
- Taste as you go and adjust the seasoning as needed. Be careful not to add too much salt, as the sausage, bacon, and broth are already salty.
- Add the kale towards the end of cooking. Otherwise, it will become overly soft and bitter.
- Do not bring to a boil once the heavy cream is added to keep it from curdling or separating.
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Chez Shell says
Great guidance to keep me on track… I jazz mine up a bit with some Red Pepper flakes 🌶️ and a splash of Chardonnay. One must share with the Pot! 😁😋 And my kiddo like it with grated Parmesan cheese on top.
Perfect recipe for Cooks that like to do their own thing but follow along. 😉
Megan says
Love this recipe. I add red pepper flakes and let them simmer. It’s a soup that’s a dinner.
Mario says
Delicious and easy to prepare. Better than the one from famous restaurants.
Melisa L Beisner says
One of my all time favorites! So easy and so very delicious!
JeannA RaabeSimply says
Simply the best, loved it will continue to make it for year’s to come. Thank you
Lalaine says
I am glad you enjoyed it!
Pearly V says
I just completed making soup and almost done with 2nd bowl. Awesome!!!! Just like Olive garden
Brannan says
Cant wait to try this, just added broth. Omg, this dish smells so good, my mouth is watering.
Lalaine says
Enjoy!
Karly says
Now this looks addicting. I love a tasty, light soup even in the summertime, and this looks SO good!