Skip making reservations and enjoy Zuppa Toscana at home.
This popular Olive Garden copycat recipe is loaded with juicy Italian sausage, bacon, potatoes, and kale simmered in a creamy chicken broth.
This is a Family Favorite Soup Because…
- This take on Olive Garden Zuppa Toscana had lots of fresh, homemade flavor.
- It’s a one-pot meal for less mess.
- Perfect as a weeknight meal, this soup is made with simple ingredients.
What You’ll Need For Zuppa Toscana
Sausage: Use mild or hot ground Italian sausage. You can also make your own homemade with ground beef or turkey.
Potatoes: You can use any variety of potatoes in this recipe. Russet potatoes are more starchy, while red or Yukon gold potatoes are more waxy and will hold their shape a bit better.
Greens: Use fresh kale in this Zuppa Toscana or swap it for fresh spinach for a milder flavor. PRO TIP: Add spinach at the end since it doesn’t need much time to cook.
Broth: I love chicken broth in this recipe. Garlic, onion, and bacon add extra flavor. Heavy cream is added for richness—you can replace it with evaporated milk if you’d like.
Variations
- For a low-carb version, switch out the potatoes for chopped cauliflower florets.
- Garnish Zuppa Toscana with freshly grated parmesan or Reggiano cheese for the true restaurant experience!
How to Make Zuppa Toscana
- Cook bacon until crisp and set aside.
- Cook sausage and onion until the sausage is browned. Stir in the remaining ingredients (recipe below) except for the cream and simmer until the potatoes are tender.
- Add cream and simmer until slightly thickened. Garnish.
Storing and Reheating
Keep leftover Zuppa Toscana in a covered container in the refrigerator for up to 4 days and reheat portions in the microwave or on the stovetop.
Since dairy doesn’t freeze well, remove some of the soup before adding cream and freeze it in zippered bags for up to one month. Add fresh heavy cream or milk to the soup once it’s thawed before reheating.
This Zuppa Goes Great With…
Did you enjoy this Zuppa Toscana Recipe? Be sure to leave a comment and rating below!
Zuppa Toscana
Equipment
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
- 3 cloves garlic minced
- ¼ teaspoon red pepper flakes (optional)
- 1 cup heavy whipping cream
- salt and pepper to taste
Instructions
- In a large soup pot or Dutch oven, cook bacon over 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
Nutrition Information
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© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
I made this last night. My husband and I thought it was absolutely delicious! I did use spinach, because I had it on hand. I’m sure we will be making it again soon.
Soup was great! The bacon topping adds a lot of flavor too, we also topped with shredded parmesan. Will be making this again!
This was delicious! Cooked it just as described except I added 1/2 cup more cream and used spinach. I used two large russet potatoes so not sure if it was 4 cups, but will add more potatoes next time. Definitely a keeper! Thank you for sharing!!
This soup is fantastic, I make a double batch and freeze it for the future. I love the spiciness of it. It really is a flavor explosion for your mouth. With a small salad and a ciabatta roll, I’m in heaven!
I have made this vegetarian using either tofu or beans with crushed fennel. Or vegan, using the vegetarian version, but without the cream. It’s not as good as the original, but needs must sometimes. Thank you, Holly!
So easy to make and full of flavor!
Thank you so much, Roxie! This soup is a favorite of mine, too.