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!

Zuppa Toscana soup in the pot.

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!

Bacon/Sausage – Bacon adds a smoky salty flavor while Italian sausage is hearty. If you don’t have Italian sausage, use pork sausage and add a spoonful of Italian Seasoning.

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.

Variations

  • 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!
ingredients to make Zuppa Toscana with labels

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.
steps for making zuppa toscana

How to Make Zuppa Toscana Soup

  1. Crisp the Bacon: Cook bacon until crisp. Set aside.
  2. Brown Sausage: Brown sausage and onion per the recipe below.
  3. Add Ingredients: Add remaining ingredients except for the cream.
  4. Simmer Until Tender: Simmer until the potatoes are tender. Add cream and simmer a few minutes more. Garnish with crumbled bacon.

How to Thicken Soup

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

Another option is to stir in potato flakes a bit at a time until you reach the desired consistency.

top view of Zuppa Toscana in bowls with a spoon

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! 

Zuppa Toscana soup in the pot.
5 from 42 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Zuppa Toscana

Zuppa Toscana is an easy Italian soup filled with sausage, potatoes, and greens, with a rich, creamy broth.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6 servings

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
  • 5 cups chicken broth low sodium
  • 3 cloves garlic minced
  • ¼ teaspoon crushed red peppers (optional)
  • 1 cup heavy cream
  • salt & pepper to taste

Instructions 

  • 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.

Notes

If using spinach in place of kale, 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.
 
5 from 42 votes↑ Click stars to rate now!
Or to leave a comment, click here!

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.

Course Appetizer, Dinner, Entree, Lunch, Main Course, Side Dish, Soup
Cuisine American, Italian

Like our recipes?
Follow us on Pinterest!

Follow us on Pinterest

close up of Zuppa Toscana in a bowl with a title
pan full of Zuppa Toscana with title
close up of plated Zuppa Toscana with writing
pot full of Zuppa Toscana and plated dish with a title

Categories:

, ,

Recipes you'll love

About the author

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!
See more posts by Holly

Follow Holly on social media:

pinterest facebook twitter instagram

Free eBook!

Subscribe to receive weekly recipes and get a FREE Bonus e-book: Quick & Easy Weeknight Meals!

You can unsubscribe anytime by clicking the “unsubscribe” link at the bottom of emails you receive.

latest & greatest

Leave a Reply

Your email address will not be published.

Recipe Rating




Comments

  1. Had to download the app because it has the best recipes for any dish. They’re not difficult to make. Sometimes I’ll already have most of the ingredients in my cupboard. Been following you for a couple of years now! Love you, Love it, Love all the recipes!5 stars

      1. Can the sausage be replaced by ground beef as none of my kidslike sausage..

      2. Yes, it can, you’ll want to add some extra seasoning (a bit of Italian seasoning will work!) and a bit of extra garlic.

  2. 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

  3. 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

  4. 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

  5. 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

  6. 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

  7. 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.

  8. 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!

  9. 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!