Zuppa Toscana

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Zuppa Toscana is SO MUCH BETTER made at home!

A rich creamy broth, Italian sausage, crispy bacon, and tender potatoes; all of the best flavors for a cozy comforting soup recipe.

Zuppa Toscana in two bowls with bread on the side

What is Zuppa Toscana Soup?

Zuppa Toscana, or “Tuscan Soup” is a  delicious creamy soup and this copy cat Olive Garden Zuppa Toscana is even better than the restaurant version!

MEAT Bacon adds a smoky salty flavor while Italian sausage is hearty and seasoned (not to mention a generous dose of garlic).

POTATOES Help thicken the sauce slightly and add some starch. If you’re low carbing, swap them out for cauliflower!

KALE (or not!) Kale is great in this soup but needs a bit of time to cook. Other greens can be substituted. If using spinach, add it right at the end as it needs just a couple of minutes to wilt.

 

Zuppa Toscana ingredients on a marble board

Variations

One of the best things about soup is the fact that you can add almost anything to it! Add leftover chicken in addition to the sausage.

Skip the potatoes and stir in cannellini beans, cooked orzo, or your favorite pasta!

Time Saving Tips

  • I found frozen chopped onion in the freezer section of our local grocery store, it’s great for quick prep!
  • Check your grocery store for pre-washed kale/spinach or even diced potatoes.
  • Real bacon bits (or pre-cooked bacon) saves the step of cooking bacon. If you use bacon bits, crisp them in the microwave a few minutes before adding to the soup.

ingredients for Zuppa Toscana in a pot with broth being poured in

How to Make Zuppa Toscana Soup

  1. Brown sausage and onion, drain and set aside. Cook the bacon until crispy.
  2. Place all ingredients in a soup pot (except bacon & cream) into a large pot. Simmer per recipe below.
  3. Stir in heavy cream and garnish with crumbled bacon.

PRO TIP: For an even thicker soup, make a slurry by whisking a small amount of corn starch in cold water (1:1 ratio) and then add to the soup until desired consistency is reached.

Storing and Freezing Leftovers

  • Zuppa Toscana will keep in the refrigerator for about 4 days and is easily reheated on the stovetop or in the microwave. Garnish with grated parmesan cheese and it’s just like new again!
  • Diary doesn’t always freeze well so if you’d like to freeze this soup, scoop some out before adding the cream. Once thawed, stir in the cream after heating.

More Creamy Soups You’ll Love

Did your family love this Zuppa Toscana Soup? Be sure to leave a comment and a rating below! 

Zuppa Toscana in two bowls with bread on the side
5 from 16 votes
Review Recipe

Zuppa Toscana

Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 6 servings
Author Holly Nilsson
Zuppa Toscana is an easy Italian soup filled with sausage, potatoes, and greens, with a rich, creamy broth.

Ingredients

  • 1 pound Italian sausage
  • 1 large onion diced
  • 6 slices bacon diced
  • 4 cups potatoes peeled and cut into ½" cubes
  • 1 ½ cups kale chopped, or fresh spinach
  • 3 cloves garlic minced
  • 5 cups chicken broth low sodium
  • ½ teaspoon crushed red peppers (optional)
  • 1 cup heavy cream
  • pepper to taste

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Instructions

  • In a large pot, cook sausage and onion until no pink remains. Drain and set aside.
  • Cook bacon over medium heat until crisp. Drain on a paper towel and drain fat from the pan.
  • Add in potatoes, kale, garlic, chicken broth, crushed peppers (if using), and sausage. Bring to a boil.
  • Reduce heat and simmer uncovered 12-14 minutes or until potatoes are softened.
  • Stir in heavy cream and pepper and let simmer 1 minute.
  • Garnish with bacon.

Recipe Notes

If using spinach, add in the last 2 minutes of cooking.
If you'd like a thicker soup, combine 2 tablespoons cornstarch with 2 tablespoons water. Drizzle into the boiling soup while stirring until soup reaches desired consistency. You may not need all of the cornstarch mixture.

Nutrition Information

Serving: 1.25cup, Calories: 520, Carbohydrates: 7g, Protein: 16g, Fat: 48g, Saturated Fat: 21g, Cholesterol: 126mg, Sodium: 1438mg, Potassium: 546mg, Fiber: 1g, Sugar: 1g, Vitamin A: 2256IU, Vitamin C: 38mg, Calcium: 85mg, Iron: 2mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword how to make Zuppa Toscana, zuppa toscana, Zuppa Toscana soup, Zuppa Toscana soup recipe
Course Appetizer, Dinner, Entree, Lunch, Main Course, Side Dish, Soup
Cuisine American, Italian
Zuppa Toscana ingredients and Zuppa Toscana in a pot with a ladle and writing
Zuppa Toscana in two white bowls with a title
Zuppa Toscana in white bowls with text
About the author

Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

More Posts by Holly

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Recipe Rating




Comments

  1. I love recipes from this site in part because they usually don’t have 42 ingredients and this Grandma appreciates that! I have made this several times with only a few subs such as subbing evaporated milk (prefer brothy to thicker) and spinach. Also use bulk hot Italian sausage. I may omit the spinach when serving the “Grands” as none of them like it (what’s that GREEN stuff?) but can always add it to the leftovers. My approach to recipes is “keep it simple” so thanks, this is YUMMY.5 stars

  2. I’ve used a lot of recipes from this site mainly because they use common ingredients I usually have on hand so there’s no need for many substitutes and this old school Mom/Grandma appreciates that. I used bulk hot Italian sausage, spinach and subbed evaporated milk for the heavy cream and husband and I both thought it was delicious. ! “grand’ would not touch the spinach though. Ha,Ha! Will make again for sure.5 stars

  3. I recently made this and my wife thought it was great!! Only a few minor variations (I used Italian sausage in the casing and then sliced it into 5 pieces per link). I found a crusty bread recipe on another site and it went great with this soup. The soup is well worth the effort and I will make it again.5 stars

  4. Delicious! Used hot Italian sausage and omitted the pepper flakes and used spinach. Omitted onions because I am so sick of chopping them! (Didn’t have pre-chopped frozen ones) I threw in chopped green onions instead. Wonderful flavor!5 stars

  5. I make this quite often, and will freeze the leftovers. The potatoes come out mealy on the reheating though, so I will use less on the initial preparation next time. I currently use 2 cans of diced potatoes, so I’m thinking one can in the future. LOVE kale and spinach in this, so I think I’ll increase that next time. This stuff is so stinking good, it’s kind of amazing!5 stars

  6. When I’m in a pinch, I use box augratin potatoes (like 3 boxes without the seasoning packet) with breakfast sausage, and frozen kale. Plus chicken stock, cream, sage and red pepper for seasoning. But yours makes me want to try a new take.

  7. I made this the other night and it was perfect . I have celiac disease so I made sure to buy gluten free sausage and chicken broth and we prefer kale over spinach but it turned out great. Nothing left after our family of 4 devoured it. 5 stars

    1. I would yes! That is how I have had it-I get the links. It doesn’t specify whether you dice the garlic either? I would assume so!

  8. I love Zuppa Toscana! I use hot Italian sausage, so no need for crushed red peppers. I usually use kale, but have used spinach. I have not used bacon. Does that change the taste? This is getting me hungry for some, especially since it is starting to get colder now!

    1. The bacon adds a little bit of smokiness to the soup. I love the idea of using the hot Italian sausage, thank you for sharing!