Zuppa Toscana Recipe

Introduction

Zuppa Toscana is a rich and hearty Italian-inspired soup that has become iconic thanks to Olive Garden’s menu. The name literally means “Tuscan Soup,” and it’s a beautiful combination of Italian sausage, crispy bacon, hearty potatoes, and tender kale simmered in a creamy broth. Every spoonful delivers comfort, warmth, and flavor, making it one of the most requested soups in Italian-American kitchens.

This homemade version captures everything you love about the restaurant favorite but with fresher ingredients, customizable spice levels, and the satisfaction of making it from scratch.

Why I Love This Recipe

I love this recipe because it checks all the boxes for the perfect comfort meal. The smoky bacon, savory sausage, and creamy broth create a balance of flavors that feels indulgent but also nourishing. The addition of kale adds freshness and texture, and the potatoes make it filling enough to serve as a complete meal. It’s one of those soups that tastes even better the next day, making it great for meal prep.

Most importantly, it’s simple and budget-friendly to make at home—no restaurant visit required!

Why It’s a Must-Try Dish

• Comfort in a bowl – creamy, savory, and hearty.
• Restaurant-quality at home – save money but enjoy the same flavor.
• One-pot wonder – easy cleanup and perfect for busy days.
• Customizable – adjust spice levels, swap in different greens, or lighten it up with alternative dairy options.
• Crowd-pleaser – great for family dinners, potlucks, or casual entertaining.

Recipe Details

• Cuisine: Italian-American
• Course: Soup / Main Course
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 6 bowls
• Calories: ~410 per serving

Ingredients

• 1 lb Italian sausage (mild or spicy, casing removed)
• 4 slices thick-cut bacon, chopped
• 1 medium onion, diced
• 3–4 garlic cloves, minced
• 4 medium Russet potatoes, thinly sliced into half-moons
• 6 cups chicken broth (low-sodium preferred)
• 2 cups water
• 1 bunch kale, stems removed, leaves chopped
• 1 cup heavy cream (or half-and-half for lighter version)
• 1 tsp red pepper flakes (optional, for spice)
• Salt and freshly ground black pepper, to taste
• Grated Parmesan cheese (for serving, optional)

Simple Cooking Directions

1. Cook sausage and bacon until browned.
2. Add onion and garlic; sauté until fragrant.
3. Stir in potatoes, broth, and water; simmer until potatoes are tender.
4. Add kale and cream, season, and simmer a few more minutes.
5. Serve hot, garnished with Parmesan if desired.

Step-by-Step Preparation Method

Step 1: Cook the Meats

• In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside.
• Add Italian sausage to the pot, breaking it into crumbles. Cook until browned and cooked through.

Step 2: Add Aromatics

• Stir in diced onion and cook until softened (about 5 minutes).
• Add minced garlic and cook for 1 minute until fragrant.

Step 3: Build the Soup Base

• Add sliced potatoes, chicken broth, and water.
• Bring to a boil, then reduce heat and let simmer for 15–20 minutes, or until potatoes are tender.

Step 4: Add Greens & Cream

• Stir in chopped kale and simmer for 5 minutes until softened.
• Pour in heavy cream and stir to combine.

Step 5: Final Seasoning

• Season with salt, black pepper, and optional red pepper flakes.
• Return bacon to the pot.

How to Serve

• Serve piping hot in bowls with a sprinkle of freshly grated Parmesan.
• Pair with crusty bread, garlic breadsticks, or a fresh salad.
• Great as a main dish or as a starter before an Italian meal.

Additional Recipe Tips

• Slice potatoes thin and evenly for faster, even cooking.
• For extra richness, stir in 1/4 cup Parmesan directly into the broth.
• If you like extra spice, use hot Italian sausage or increase red pepper flakes.
• For a lighter version, swap heavy cream with whole milk and reduce sausage.

Variations

1. Chicken Zuppa Toscana – Replace sausage with ground chicken or turkey.
2. Vegetarian Version – Use plant-based sausage and vegetable broth.
3. Low-Carb Option – Replace potatoes with cauliflower florets.
4. Seafood Twist – Add shrimp or clams for a coastal-inspired version.

Freezing & Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze without cream for up to 2 months (add cream after reheating for best texture).
• Reheat: Warm on stovetop over low heat, stirring often.

Special Equipment Needed

• Large soup pot or Dutch oven
• Wooden spoon
• Sharp knife and cutting board
• Ladle for serving

Conclusion

Zuppa Toscana (Olive Garden Copycat) is the definition of cozy, hearty comfort food. With smoky bacon, savory sausage, creamy broth, and wholesome kale and potatoes, it’s a soul-warming dish that brings restaurant-quality flavor right into your kitchen. Simple, satisfying, and endlessly adaptable, this soup deserves a spot in your regular meal rotation

Zuppa Toscana Recipe

Zuppa Toscana is a rich and hearty Italian-inspired soup that has become iconic thanks to Olive Garden’s menu. The name literally means “Tuscan Soup,” and it’s a beautiful combination of Italian sausage, crispy bacon, hearty potatoes, and tender kale simmered in a creamy broth.

Author: Stella Parker Cuisine: American, Italian Course: Soups & Drinks

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Prep Time 15 mins Cook Time 35 mins Total Time 50 mins Difficulty: Beginner Servings: 6

Ingredients

Servings

• 1 lb Italian sausage (mild or spicy, casing removed)
• 4 slices thick-cut bacon, chopped
• 1 medium onion, diced
• 3 garlic 3–4 cloves, minced
• 4 medium Russet potatoes, thinly sliced into half-moons
• 6 cups chicken broth (low-sodium preferred)
• 2 cups water
• 1 bunch kale, stems removed, leaves chopped
• 1 cup heavy cream (or half-and-half for lighter version)
• 1 tsp red pepper flakes (optional, for spice)
• Salt and freshly ground black pepper, to taste
• Grated Parmesan cheese (for serving, optional)

Instructions

1. Step 1: Cook the Meats : In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside.Add Italian sausage to the pot, breaking it into crumbles. Cook until browned and cooked through.
2. Step 2: Add Aromatics : Stir in diced onion and cook until softened (about 5 minutes).Add minced garlic and cook for 1 minute until fragrant.
3. Step 3: Build the Soup Base : Add sliced potatoes, chicken broth, and water.Bring to a boil, then reduce heat and let simmer for 15–20 minutes, or until potatoes are tender.
4. Step 4: Add Greens & Cream : Stir in chopped kale and simmer for 5 minutes until softened.Pour in heavy cream and stir to combine.
5. Step 5: Final Seasoning : Season with salt, black pepper, and optional red pepper flakes.Return bacon to the pot.

Keywords: Zuppa Toscana