This easy Zuppa Toscana soup is a tasty Olive Garden copycat soup with crisp bacon, Italian sausage, onions, potatoes, and kale. It takes less than 40 minutes to prepare and is delicious every time. Enjoy this tasty soup garnished with crispy cooked bacon and some Parmesan Cheese.
What is Zuppa Toscana
This easy Zuppa Toscana, which translates to Tuscan Soup, originated in the Tuscany region of Italy. It traditionally consists of bacon, sausage, potatoes, cannellini beans, and kale. It is a popular menu choice at Olive Garden, but now you can make this delicious soup at home.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Bacon: I like to use thick-cut bacon because it renders more fat for flavoring the sausage, onion, garlic, and potatoes.
- Sausage: Use hot or mild Italian sausage. If using mild sausage, you might want to add a little more crushed red pepper flakes, but do so slowly so you don’t go overboard. A little bit goes a long way.
- Potatoes: Russet and Yukon Gold Potatoes work well with this recipe. The Russets will break down a little more in the soup, but that makes the soup slightly creamier. Try not to overcook the potatoes. You want them just fork-tender.
- Chicken broth: preferably low-sodium
- Kale: If you dislike kale, substitute fresh spinach. Spinach will wilt down faster than kale.
- Heavy cream: For a lighter soup, substitute half and half.
- Parmesan cheese: A little freshly grated parmesan cheese on the top takes this soup to an elevated level of tastiness.
Preparation Tips
- Leave the bacon fat in the pan and use it to cook the sausage, onion, garlic, and potatoes. It will add flavor, but remember to drain any excess grease before adding the chicken broth.
- If you prefer this soup a little thicker, add a slurry. To make a slurry, whisk a small amount of cornstarch or flour with the warm broth and whisk it into the soup. Start with 2 tablespoons of cornstarch or flour.
Serving Suggestions
- I like to serve it with French baguettes with soft, creamy butter.
- It is also delicious with cheese garlic bread, cheddar bay biscuits, or homemade rolls.
- For a healthier side, try Italian chopped salad or antipasto salad.
- Also delicious is a small bowl or plate of sautéed asparagus or roasted cauliflower.
Frequently Asked Questions
Whisk a small amount of cornstarch or flour with the warm broth and whisk it into the soup. Start with two tablespoons of cornstarch or flour.
To freeze this soup, avoid adding the cream and kale until reheating. Remove the amount you will be freezing before adding these two ingredients. Let the soup fully cool and then freeze for up to 2 months in a heavy-duty freezer bag or freezer container. Thaw in the fridge overnight and reheat on the stovetop over low heat or microwave at reduced power.
Do steps 1-3 per the instructions. Transfer the sausage/potato mixture to a crockpot. Add the broth and cook on low for 5-6 hours or high for 3-4 hours or until the potatoes are tender. Add the kale, cream, and 1/2 of the cooked bacon. Cook for 20-30 minutes or until the kale wilts. Season with crushed red pepper, kosher salt, and freshly ground black pepper to taste. Garnish each bowl with a bit of crisp bacon and a sprinkle of freshly grated Parmesan Cheese.
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Zuppa Toscana Recipe
Ingredients
- 8 slices bacon chopped
- 1 lb mild or hot Italian sausage
- 1 small onion diced
- 4 cloves garlic minced
- 4 large russet potatoes peeled and cut into ½ inch chunks
- 6 cups chicken broth
- ½ bunch kale destemmed and torn into bite-size pieces about 4 cups
- 1 cup heavy cream
- 1-2 pinches crushed red pepper flakes
- Salt and pepper to taste
- Parmesan cheese optional garnish
Instructions
- In a large pot or Dutch oven, over medium heat, brown the chopped bacon. Then remove the bacon to a paper towel-lined plate using a slotted spoon.
- Add the Italian sausage and break it up with a spoon. Cook until it is about one-third of the way browned. Add the onion and continue cooking and stirring until the sausage is browned and the onion is soft.
- Add the garlic and potatoes, stir, and cook for 2 minutes. Drain any excess fat from the pot.
- Add the chicken broth and bring the soup mixture to a boil. Reduce the mixture to a simmer and cook until the potatoes are just about fork-tender.
- Add the kale, cream, and about 1/2 of the cooked bacon back to the pot. Continue simmering until the potatoes are soft and the kale is wilted.
- Season with crushed red pepper, kosher salt, and freshly ground black pepper to taste. Garnish each bowl with a little crisp bacon and a sprinkle of freshly grated Parmesan Cheese.
Notes
Nutrition
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Sue-Tanya
Mouthwatering! Zuppa Toscana is always a hit, and your version sounds absolutely delectable. Can’t wait to give this a try – thanks for sharing the recipe! 🥓🍲
Karen
This was so so good! One of my new favorites. I can’t wait to make is again.
Sam
This zuppa toscana recipe is spot on and even better than Olive Gardens. Thanks for the great recipe, Beth!
Ree
I’ve never heard of this before, but I have only been to olive garden once when I was in America. It sounds like a really tasty soup, love the bacon addition
Yeah Lifestyle
This soup tastes so good. The prep is very easy and I felt so satisfied that I had made soup from scratch, it always tastes so much better
Monty
Your Zuppa Toscana recipe is a winner! The rich blend of flavors and comforting warmth shine through your description. A must-try for any soup lover. Thanks for sharing this delicious gem from Tuscany! 🍲🇮🇹👨🍳
Beth Pierce
The pleasure is all mine, Monty!
Sandra
I love how comforting this meal is!! I will definitely make it again!
Erin
This zuppa toscana recipe is the best. Even better than Olive Garden!
Shannon
Great Zuppa Toscana recipe. My grandma used to make this and this is just as good as hers!
Patricia
Nice! I love a good copycat recipe and this is a favorite! It makes a great “lighter” main dish – serve it up w/ a salad and dinner is good to go! Thanks for the discovery!
Beth Pierce
The pleasure is all mine, Patrcia!