This creamy copycat soup recipe is easy to make at home!
This Zuppa Toscana recipe has a rich creamy broth with potatoes, Italian sausage, a bit of bacon, and kale or spinach.
Serve it with crusty bread and a fresh Italian salad for a meal everyone will love!
Ingredients in Zuppa Toscana Soup
This copycat Olive Garden Zuppa Toscana soup recipe, or “Tuscan Soup” is a delicious creamy soup and is so easy to make at home!
Potatoes – We use russet potatoes in this recipe as they help thicken the broth slightly. Be sure to peel russets as the skins can be tough. If using a waxy thin skinned potato (like baby potatoes or Yukon gold) and they do not need to be peeled.
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.
Broth – Chicken stock or broth is the base of this soup recipe. Adding a bit of heavy cream adds richness and makes the soup creamy without being too heavy. If using reduced-sodium broth, you may need to add a bit of salt before serving.
- Substitute a non-dairy milk (like full fat coconut milk) for the heavy cream (thicken with cornstarch if you’d like).
- Add white beans (like cannellini beans), orzo, or other veggies to your liking.
- If you’re low carbing, swap potatoes out for cauliflower florets!
- Red pepper flakes are optional but we love this in this recipe. ½ teaspoon of Italian seasoning is a great addition too!
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) save the step of cooking bacon. If you use bacon bits, crisp them in the microwave a few minutes before adding them to the soup.
How to Make Zuppa Toscana Soup
- Crisp the Bacon: Cook bacon until crisp. Set aside.
- Brown Sausage: Brown sausage and onion per the recipe below.
- Add Ingredients: Add remaining ingredients except for the cream.
- Simmer Until Tender: Simmer until the potatoes are tender. Add cream and simmer a few minutes more. Garnish with crumbled bacon.
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 Hearty Soups You’ll Love
Did your family love this Zuppa Toscana Soup? Be sure to leave a comment and a rating below!
- 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
- 5 cups chicken broth low sodium
- 3 cloves garlic minced
- ¼ teaspoon crushed red peppers (optional)
- 1 cup heavy cream
- salt & pepper to taste
- In a large soup pot or dutch oven, cook bacon medium heat until crisp. Remove with a slotted spoon to a paper towel lined plate. Set aside.
- Add sausage and onion to the bacon grease and cook until no pink remains. Drain fat.
- Add potatoes, kale, chicken broth, garlic, and crushed peppers (if using) to the pot.
- Bring to a boil. Reduce heat and simmer uncovered 12-14 minutes or until potatoes are soft.
- Stir in heavy cream and pepper and let simmer 1 minute. Taste and season with salt & pepper if desired.
- Garnish with bacon.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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