This Zuppa Toscana is pure comfort in a bowl, brimming with savory Italian sausage, crispy bacon, tender potatoes, emerald-green kale, all swirled with a touch of creamy richness. Whether you’re already a devoted fan or tasting it for the first time, this classic soup will transport you straight to a cozy Italian trattoria with each spoonful. Rustic yet sophisticated, Zuppa Toscana is exactly what you want on a chilly evening, and remarkably—most of the magic happens in just 40 minutes.
Ingredients You’ll Need
This Zuppa Toscana is all about simple ingredients creating big flavors. Each component brings something essential: depth from the meats, creamy texture from the dairy, a pop of green from kale, and the unmistakable warmth of garlic and onion. Here’s what you’ll need and why each one matters:
- Italian sausage (1 pound, casing removed): The backbone of the soup, bringing spice and rich flavor—choose spicy or mild to suit your taste.
- Bacon (4 slices, chopped): Adds irresistible smoky notes and a crunchy finish on top.
- Onion (1 medium, chopped): Offers subtle sweetness and aromatic depth throughout the soup.
- Garlic (3 cloves, minced): Just a little goes a long way in adding punchy, fragrant flavor.
- Chicken broth (4 cups): Forms the savory base that ties all ingredients together—use low-sodium to control saltiness.
- Potatoes (3 cups, sliced thinly or diced): Provide heartiness and soak up the delicious broth—Yukon Golds or Russets work best.
- Kale (2 cups, chopped): The classic green! Its sturdy texture holds up beautifully in soup, but you can swap for spinach if needed.
- Heavy cream (1 cup): For that signature silky bite you crave in Zuppa Toscana—half-and-half is a lighter alternative.
- Crushed red pepper flakes (1/2 teaspoon, optional): A pinch brings gentle heat, so add to taste.
- Salt and black pepper: Essential for seasoning and balancing all the flavors—always taste before serving.
- Parmesan cheese (for garnish, optional): Grated over the top, it melts in beautifully and amps up the umami.
How to Make Zuppa Toscana
Step 1: Cook the Bacon
Begin by heating up a large pot or Dutch oven over medium heat. Toss in your chopped bacon and watch as it turns crisp and golden, releasing its smoky aroma into the kitchen. Once perfectly crispy, use a slotted spoon to remove the bacon onto a paper towel, keeping those flavorful drippings in the pot.
Step 2: Brown the Sausage
Without skipping a beat, add the Italian sausage to the same pot. Break it up with a spoon or spatula as it cooks, ensuring those meaty morsels get nicely browned on all sides. Browning the sausage this way develops even more savory depth, infusing every bite of your Zuppa Toscana with flavor.
Step 3: Soften the Aromatics
Next, toss in the chopped onion and let it cook for about 5 minutes until softened, stirring occasionally. When the onion is almost translucent, stir in the minced garlic—just for 30 seconds—until it smells absolutely irresistible. This step is what gives the soup its wonderful, fragrant foundation.
Step 4: Simmer Potatoes in Broth
Pour the chicken broth right over your savory base, scraping up any browned bits stuck to the pot (those are pure flavor!). Add your sliced or diced potatoes, then bring the pot to a gentle boil. Reduce the heat and let it simmer for about 15 minutes, or until the potatoes are tender but not falling apart.
Step 5: Add Kale and Creamy Finish
Stir in the chopped kale and let it wilt into the steamy soup for about 5 minutes. Now, lower the heat and pour in the heavy cream, stirring gently. Season with crushed red pepper flakes, salt, and black pepper, then taste and adjust the seasoning as needed. The soup should look creamy, colorful, and utterly inviting!
Step 6: Serve and Garnish
Ladle the Zuppa Toscana into bowls and sprinkle the reserved crispy bacon over the top. If you’re feeling extra indulgent, a dusting of grated Parmesan is the perfect finishing touch. Grab your favorite bread and serve hot—you’ve just made a soup to remember!
How to Serve Zuppa Toscana
Garnishes
No bowl of Zuppa Toscana is complete without the right finishing touches. Crisp bacon bits bring a salty crunch, while a shower of freshly grated Parmesan adds savory, cheesy depth. For a splash of color and flavor, a subtle dusting of black pepper or a handful of fresh herbs (like parsley) can really make your bowls pop.
Side Dishes
This soup pairs beautifully with all things bread: think thick slices of crusty Italian or sourdough perfect for dunking. For something lighter, a zesty Caesar salad or simple arugula mix rounded out with a drizzle of olive oil beautifully complements Zuppa Toscana’s richness. Don’t shy away from roasted veggies or parmesan breadsticks on the side for a heartier spread.
Creative Ways to Present
For your next dinner party, serve Zuppa Toscana in individual soup crocks or rustic earthenware bowls for a touch of Tuscany at home. You can even hollow out small, round loaves of bread and use them as edible soup bowls—they soak up the creamy broth and look absolutely gorgeous on the table. Topped with a crispy bacon “nest” or a swirl of cream, your presentation will rival any restaurant.
Make Ahead and Storage
Storing Leftovers
If you have extra Zuppa Toscana (lucky you!), let it cool completely before transferring it to an airtight container. It will keep in the fridge for up to 3–4 days. The flavors actually deepen as it sits, making leftovers even tastier for lunch the next day.
Freezing
Zuppa Toscana freezes surprisingly well. The best trick is to leave out the kale and cream if you’re planning to freeze, stirring them in after reheating instead. Cool your soup, then portion it into freezer-safe containers—label and date them for up to 2 months of freezer bliss.
Reheating
Warm leftover Zuppa Toscana gently on the stove over medium heat, stirring occasionally so the creamy broth doesn’t separate. If it thickens upon standing, a splash of broth or water will bring it back to the perfect consistency. You can also microwave individual portions—just be sure to cover them to prevent splatters and stir occasionally for even heating.
FAQs
Can I use spinach instead of kale in Zuppa Toscana?
Absolutely! While kale is the traditional green in Zuppa Toscana, baby spinach works beautifully and cooks even faster. Just stir it in at the very end—spinach wilts quickly so give it only a minute or two before serving.
Is it possible to make this soup lighter?
Yes! Swap the heavy cream for half-and-half or even whole milk, and use turkey sausage instead of pork for a lighter yet still flavorful Zuppa Toscana. You’ll keep the luxurious texture but shave off some calories and fat.
Can I make Zuppa Toscana vegetarian?
Sure thing—substitute plant-based sausage or omit the meat entirely, and use vegetable broth instead of chicken broth. Add extra potatoes or some white beans for additional heartiness, and the result is a satisfying, meat-free soup with all the Italian flair.
What type Soup
Yukon Golds or Russet potatoes are favorites for this soup due to their creamy texture and ability to soak up the flavors. Peel them if you prefer a smoother bite, or leave the skin on for a rustic, earthy feel.
Can Zuppa Toscana be made in a slow cooker?
Definitely! Brown the bacon, sausage, onion, and garlic first on the stovetop, then transfer everything except the kale and cream into your slow cooker. Cook on low for 4–6 hours, stir in the kale and cream for the last 30 minutes, and serve piping hot.
Final Thoughts
This Zuppa Toscana recipe truly brings warmth and a little slice of Italy right into your kitchen. It’s quick, hearty, and always a crowd-pleaser, whether you’re feeding family or a table of friends. Cozy up with a bowl and let me know how your Zuppa Toscana turns out—I’m sure you’ll be hooked from the very first spoonful!
Print
Zuppa Toscana Recipe
- Total Time: 40 minutes
- Yield: 6 servings
- Diet: Non-Vegetarian
Description
Zuppa Toscana is a hearty Italian-American soup featuring Italian sausage, potatoes, kale, and bacon in a creamy broth with a hint of spice. This Olive Garden copycat recipe is comforting and satisfying, perfect for a cozy night in.
Ingredients
Italian Sausage:
1 pound, casing removed,
Bacon:
4 slices, chopped,
Onion:
1 medium, chopped,
Garlic:
3 cloves, minced,
Chicken Broth:
4 cups,
Potatoes:
3 cups, thinly sliced or diced,
Kale:
2 cups, chopped,
Heavy Cream:
1 cup,
Crushed Red Pepper Flakes:
1/2 teaspoon (optional),
Salt and Black Pepper:
to taste,
Grated Parmesan Cheese:
for garnish (optional)
Instructions
- Cook Bacon: In a large pot or Dutch oven over medium heat, cook the chopped bacon until crispy. Remove with a slotted spoon and set aside, leaving the drippings in the pot.
- Cook Sausage: Add the Italian sausage to the pot and cook until browned, breaking it into crumbles as it cooks. Remove excess fat if needed.
- Sauté Aromatics: Add the chopped onion and cook for about 5 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Add Broth and Potatoes: Pour in the chicken broth and add the sliced potatoes. Bring to a boil, then reduce heat and simmer for about 15 minutes or until the potatoes are tender.
- Finish Soup: Stir in the chopped kale and cook for another 5 minutes until wilted. Reduce heat to low and add the heavy cream. Season with crushed red pepper flakes, salt, and black pepper to taste.
- Serve: Ladle into bowls and top with crispy bacon and grated Parmesan cheese if desired. Serve hot with crusty bread.
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- Spinach can be substituted for kale if you prefer.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 780mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 80mg
