Zuppa Toscana is SO MUCH BETTER made at home!
A rich creamy broth, Italian sausage, crispy bacon, and tender potatoes; all of the best flavors for a cozy comforting soup recipe.
What is Zuppa Toscana Soup?
Zuppa Toscana, or “Tuscan Soup” is a delicious creamy soup and this copy cat Olive Garden Zuppa Toscana is even better than the restaurant version!
MEAT Bacon adds a smoky salty flavor while Italian sausage is hearty and seasoned (not to mention a generous dose of garlic).
POTATOES Help thicken the sauce slightly and add some starch. If you’re low carbing, swap them out for cauliflower!
KALE (or not!) Kale is great in this soup but needs a bit of time to cook. Other greens can be substituted. If using spinach, add it right at the end as it needs just a couple of minutes to wilt.
One of the best things about soup is the fact that you can add almost anything to it! Add leftover chicken in addition to the sausage.
Skip the potatoes and stir in cannellini beans, cooked orzo, or your favorite pasta!
Time Saving Tips
- I found frozen chopped onion in the freezer section of our local grocery store, it’s great for quick prep!
- Check your grocery store for pre-washed kale/spinach or even diced potatoes.
- Real bacon bits (or pre-cooked bacon) saves the step of cooking bacon. If you use bacon bits, crisp them in the microwave a few minutes before adding to the soup.
How to Make Zuppa Toscana Soup
- Brown sausage and onion, drain and set aside. Cook the bacon until crispy.
- Place all ingredients in a soup pot (except bacon & cream) into a large pot. Simmer per recipe below.
- Stir in heavy cream and garnish with crumbled bacon.
PRO TIP: For an even thicker soup, make a slurry by whisking a small amount of corn starch in cold water (1:1 ratio) and then add to the soup until desired consistency is reached.
Storing and Freezing Leftovers
- Zuppa Toscana will keep in the refrigerator for about 4 days and is easily 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.
More Creamy Soups You’ll Love
- Creamy Sausage & Cabbage Soup – a reader favorite
- Easy Crock Pot Ham and Potato Soup – set it & forget it
- Broccoli Cheese Soup – ready in 20 minutes
- Slow Cooker Chicken Pot Pie Soup – so hearty & comforting
- Baked Potato Soup – a 30 minute meal
Did your family love this Zuppa Toscana Soup? Be sure to leave a comment and a rating below!
- 1 pound Italian sausage
- 1 large onion diced
- 6 slices bacon diced
- 4 cups potatoes peeled and cut into ½” cubes
- 1 ½ cups kale chopped, or fresh spinach
- 3 cloves garlic minced
- 5 cups chicken broth low sodium
- ½ teaspoon crushed red peppers (optional)
- 1 cup heavy cream
- pepper to taste
In a large pot, cook sausage and onion until no pink remains. Drain and set aside.
Cook bacon over medium heat until crisp. Drain on a paper towel and drain fat from the pan.
Add in potatoes, kale, garlic, chicken broth, crushed peppers (if using), and sausage. Bring to a boil.
Reduce heat and simmer uncovered 12-14 minutes or until potatoes are softened.
Stir in heavy cream and pepper and let simmer 1 minute.
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.