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Make this Zuppa Toscana Soup recipe at home! A copycat Olive Garden recipe full of spicy Italian sausage, fresh kale, and russet potatoes in a creamy broth.
Zuppa Toscana
My family really enjoys soup. So much so that we eat it year-round. For us, it’s an economical meal – and it’s easy to make two meals out of it.
This is my recreation of Olive Garden’s famous “Zuppa Toscana. My family loves that we can enjoy it any time the craving hits!
If you prefer, you can use chopped spinach in place of the kale – just be sure to add it at the very end just before serving. It doesn’t take very long for it to cook through. My local grocery store doesn’t always carry the bulk Italian sausage … you can buy the links instead and just cut them open, crumble the sausage and discard the casing.
Recipe for Zuppa Toscana
- bulk mild Italian sausage
- red pepper flakes
- bacon
- small onion
- garlic
- chicken broth
- potatoes
- kale
- heavy whipping cream
How to make Zuppa Toscana
Time needed: 45 minutes
How to make Zuppa Toscana
- Crumble and brown the sausage.
In a large soup pot or Dutch oven, crumble and brown the Italian sausage with the red pepper flakes over medium-high heat, until the sausage is no longer pink. Drain and set aside.
- Cook bacon.
Cook the bacon in the same pot, over medium-high heat, until crisp. Remove the bacon to paper towels. Drain all but 2 tbsp. of the bacon grease.
- Add the onions and garlic.
Add the onions and garlic to the pot; cook until the onions are soft, about 3-5 minutes.
- Pour in the chicken broth.
Add the chicken broth. Bring to a boil.
- Add potatoes and kale.
Add the potatoes and kale; lower the heat to medium and cook about 15-20 minutes, or until potatoes are tender.
- Stir in the bacon and sausage.
Add the reserved bacon and sausage to the pot.
- Stir in cream.
Stir in the cream. Heat through.
- Serve.
Serve hot.
Zuppa Toscana: FAQs
Feel free to substitute Italian sausage links for the bulk sausage. Cut the links open, crumbling the sausage, and discard the casing.
Use whatever kind of Italian sausage your family prefers – sweet, mild, or hot.
Yes! If you prefer, diced or cubed potatoes can be used in place of the sliced potatoes.
You can omit or reduce the amount of red pepper flakes if you are sensitive to spicy foods.
It literally means “Tuscan Soup.”
We usually serve this with some kind of side salad and bread. Here are a few of my favorites from the blog: Italian-Style Salad, Cheesy Breadsticks, Soft Italian Breadsticks, and Cheesy Garlic Bread “Cinnamon” Rolls.
How did you like this soup recipe?
What did you think of this soup? Doesn’t it just hit the spot? This recipe is a family and reader favorite for a reason!
Did you run into any problems or did you have any questions? If so, comment down below and let me help!
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Other recipes you may enjoy
- Chicken Broccoli Wild Rice Soup
- Stuffed Pepper Soup
- Slow Cooker Split Pea Soup
- Loaded Baked Potato Soup
- Chicken Bacon Ranch Soup
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Zuppa Toscana Soup
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Equipment
Ingredients
- 1 pound bulk mild Italian sausage
- 1 teaspoon red pepper flakes
- ½ pound bacon, diced
- 1 small onion, diced
- 2 – 3 cloves garlic, minced
- 64 ounces chicken broth
- 4 – 6 medium potatoes, scrubbed and sliced
- 1 small bunch kale, stems removed and leaves chopped (about 3-4 cups)
- 1 cup heavy whipping cream
Instructions
- In a large soup pot or Dutch oven, crumble and brown the Italian sausage with the red pepper flakes over medium-high heat, until the sausage is no longer pink. Drain and set aside.
- Cook the bacon in the same pot, over medium-high heat, until crisp. Remove the bacon to paper towels. Drain all but 2 tablespoons of the bacon grease.
- Add the onions and garlic to the pot; cook until the onions are soft, about 3-5 minutes.
- Add the chicken broth. Bring to a boil.
- Add the potatoes and kale; lower the heat to medium and cook about 15-20 minutes, or until potatoes are tender.
- Add the reserved bacon and sausage to the pot.
- Stir in the cream. Heat through.
- Serve hot.
Notes
- Feel free to substitute Italian sausage links. Cut the links open, crumbling the sausage, and discard the casing.
- Use whatever kind of Italian sausage your family prefers – sweet, mild, or hot.
- If you prefer, diced potatoes can be used in place of the sliced potatoes.
- You can omit or reduce the amount of red pepper flakes if you are sensitive to spicy foods.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally published on June 9, 2012. Updated on September 1, 2020.
love it..i make it with chicken Italian sausage and use zucchini slices instead of potatoes add them and kale at the end
Can you freeze this soup?
I subbed ground turkey meat for sausage. Worked really well. Also used evaporated milk instead of heavy whipping cream. I added a little chopped basil and a sprig of thyme from my herb garden. Turned out delish! Hubby had two servings, it was THAT good!
This is amazing, my whole family loves it! Thank you!
Now this is a soup I am adding to the top of my list when the weather cools off!
My husband is going to love this recipe! I can’t wait to make this!
My family would love this soup! It sounds incredibly delicious!!
Such a warm, hearty and delicious soup! I can’t wait to try it!
Gave this a try for dinner last night and it didn’t disappoint! Easily, a new favorite recipe in my home; the whole family loved it!
I LOVE soups. I love eating them and I love making them. This soup is definitely going into my "list of soups to make" list. I've pinned for future reference. I just love your blog! 🙂
Julie
Thank you, Julie. Soup has to be one of my absolute favorite things …. Hope you like this one!
This looks so GOOD! Thank you for sharing on Thursday's Treasures Week 38. I hope to see you again very soon. <3 and hugs! http://www.recipesformyboys.com/2012/06/thursdays-treasures-week-38.html
Thanks for stopping by, Debi 🙂