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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Helen
I don’t understand people who only eat soup in winter – this would be perfect any time!
Paula
I love restaurant zuppa toscana but this was my first time making it at home. It turned out creamy and absolutely delicious! Was so proud of my work in the kitchen!
Beth Pierce
Thanks, Paula! So glad that you enjoyed it.
Angela
Zuppa Toscana is one of my favorite soups and this recipe did not disappoint! I can’t wait to make it again…YUM!!!
Beth Pierce
Thanks, Angela! I am glad that you enjoyed it.
Melanie E
You have packed this sound with some great ingredients. I can’t see anyone not liking it this great soup. It sounds delicious!
Henri
OK confession time, this is slowly and surely becoming my favourite foodie website! Kale, cheese, and Italian sausage; there’s so much yumminess in this soup, plus I love the prep and cooking time of under 50 minutes. I’ve also taken a peek at the Apple Turnovers – perfect dessert!
Beth Pierce
Thank you so much, Henri!
Maria
Mangia! I’m Italian, and I can say that this is absolutely spot on. Loved it.
Beth Pierce
Thank you, Maria!
Kristy
This recipe is so good! Better than anything I’ve ever had at a restaurant. Perfect for a cold winter dinner.
Beth Pierce
Thank you, Kristy! So glad that you liked it.
Catalina
The flavors were rich and comforting, and the slight heat from the sausage balanced perfectly with the creamy broth. My whole family went back for seconds!
Beth Pierce
Thanks, Catalina! I am so happy that you family enjoyed it.
Rose
Okay, yes! Soup is one of my all-time favorite meals and this one was fantastic. Thanks for the recipe, Beth!
Beth Pierce
The pleasure is all mine, Rose!
Michelle
Oh my gosh, this soup is so freakin’ delish! I made it yesterday and the family devoured it.