Zuppa Toscana is a favorite soup. A creamy broth is filled with zesty Italian sausage, potatoes, smoky bacon, and kale or spinach.
Serve it with crusty bread and a fresh Italian salad for a meal everyone will love!
Ingredients in Zuppa Toscana Soup
This is a copycat Olive Garden Zuppa Toscana soup recipe, or “Tuscan Soup” and it’s easy to make.
Potatoes – I use russet potatoes when making this soup because they break down a little bit which helps to thicken the broth slightly. Be sure to peel them as the skins can be tough. If using a waxy thin skinned potato (like baby potatoes or Yukon gold), they do not need to be peeled.
Kale (or not!) – Kale is great in this soup and needs to simmer a little bit. Other greens can be substituted. If using spinach, add it right at the end as it needs just a couple of minutes to wilt.
Broth – Chicken stock or broth is the base of this soup recipe while a bit of heavy cream adds richness and makes the soup creamy without being too heavy.
- Add white beans (like cannellini beans), orzo, or other veggies to your liking.
- Cut some carbs by replacing potatoes with cauliflower florets.
- Red pepper flakes are optional but we love them in this recipe. ½ teaspoon of Italian seasoning another great addition!
How to Make Zuppa Toscana Soup
- Crisp the Bacon: Cook bacon until crisp. Set aside.
- Brown Sausage: Brown sausage and onion per the recipe below.
- Add Ingredients: Add the remaining ingredients except for the cream.
- Simmer Until Tender: Simmer until the potatoes are tender. Add cream and simmer for a few minutes more. Garnish with crumbled bacon.
Storing and Freezing Leftovers
- Zuppa Toscana will keep in the refrigerator for about 4 days and can easily be reheated on the stovetop or in the microwave. Garnish with grated parmesan cheese and it’s just like new again!
- Diary doesn’t always freeze well so if you’d like to freeze this soup, scoop some out before adding the cream. Once thawed, stir in the cream after heating.
Rate This Recipe
Like this recipe? Then give it a rating now to let your fellow readers know it’s something they should add to their family’s menu!
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 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.
© 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.