Skip making reservations and make 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 take on Olive Garden Zuppa Toscana had lots of with 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…
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Zuppa Toscana
Zuppa Toscana is an easy Italian soup loaded with sausage, potatoes, and greens in a rich, creamy broth.
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.
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.
Zuppa Toscana will keep up to 4 days in the fridge and can easily be reheated on the stovetop or in the microwave.
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© 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.
