This recipe for Zuppa Toscana will change your life!
If you’re a fan of Olive Garden’s Zuppa Toscana soup, this recipe will change your life. I’d call it a copycat version, but I honestly believe it’s even better than the one from the restaurant. Sumptuous Italian sausage, Russet potatoes, onions, bacon and more come together in a spicy, creamy chicken-based broth. Now that your tummy is fully rumbling, you’ll be happy to know that this recipe is incredibly simple. The soup comes together in a single pot! You can also make it in a slow cooker to avoid heating up your kitchen in the summertime. Convenient, right? If you’re wondering why anyone would want to eat soup when it’s warm outside, just wait until you taste this crave-worthy Zuppa Toscana. You’ll be transported to the rolling hills of Tuscany!
What is Zuppa Toscana Soup?
Zuppa Toscana is Italian for “Tuscan soup.” While this Americanized version may not be totally Tuscan-style, it’s a classic Italian-inspired dish nonetheless. Traditional Zuppa Toscana features bread, beans, potatoes, Italian bacon and fresh veggies. As we discussed, this recipe is modeled after the Olive Garden version with Italian sausage, potatoes and kale. It’s a little richer and creamier than traditional Toscana soup, but it maintains that authentic Italian feel and flavor profile. If you’d like to make yours more or less traditional, go right ahead!
Zuppa Toscana ingredients
Let’s go over the ingredients you’ll need to throw together this crowd-favorite comfort food. Refer to the recipe card at the bottom of this post for specific amounts.
Bacon: Chopped into chunks of your desired size (note that the bacon will shrink as it cooks). Italian Sausage: Feel free to use spicy, sweet or a mix of both. Don’t forget to remove the casings. Olive Oil Chopped Yellow Onion Garlic: Freshly minced. Russet Potatoes: Cut into ¼-inch slices with the peels intact. Chicken Broth Water Salt & Pepper Fresh Kale: Remove the stems and chop up the leaves. The stems can be discarded. Heavy Cream Parmesan Cheese: Freshly grated cheese is the way to go.
Toscana Soup variations
There are tons of different ways you can go about your Toscana soup. Take the ideas below for example!
Crock Pot Zuppa Toscana: If you’d like to make your soup in the Crock Pot, I recommend pre-cooking the bacon, sausage, onion and garlic on the stovetop as usual. After that, you just have to toss your ingredients into the slow cooker and let it work its magic! Scroll down to the recipe card for the full Crock Pot instructions. Paleo Zuppa Toscana: This naturally gluten-free soup can easily be adjusted to accommodate Paleo, dairy-free and Whole30 diets. Simply swap out the cream for coconut cream (the thick, fluffy stuff in a can of coconut milk that separates from the milk as it sits) and make sure all of your meat is Paleo/Whole30-compliant. Loaded Zuppa Toscana: Want to load up your soup with a bunch of yummy toppings? Feel free! Fresh chopped oregano, spicy red pepper flakes and crispy crackers or crusty cubes of sourdough bread would be divine.
How to Make Zuppa Toscana Soup
This soul-warming soup comes together in 30 minutes or less. Here’s the gameplan:
Zuppa Toscana Soup Recipe tips
Don’t settle for less-than-perfect soup! Use these Zuppa Toscana tips to make sure you’re showing the Olive Garden version who’s boss.
Drain the Meat Well: It’s important to drain as much fat as you can from the bacon and sausage before you return the cooked meat to your pot. Use a second paper towel if necessary. Order Matters: Don’t add the kale and heavy cream to your soup at the same time as the other ingredients. The kale would become too soft and the cream would curdle. As long as you follow the recipe instructions, you’ll be golden. Remove Excess Fat: If you find that your soup retained some unwanted grease from the bacon and sausage, you can easily remove it with a little patience and care. Let your finished soup rest in the pot (removed from the heat) for 10 minutes. This allows the grease to collect on the surface – use your ladle to slowly skim it off.
How to serve this Toscana Soup Recipe
You can pair this classic soup with pretty much any dish on the planet – chances are, you’ll love the results! For a nourishing meal that truly captures the appeal of your favorite restaurant, whip up a quick Olive Garden Salad. If you want to try something you wouldn’t be able to get at the popular Italian chain, I highly recommend pairing your soup with Homemade Corn Bread or Cheesy Garlic Mozzarella Swirl Rolls. Drooling yet?
How to store Zuppa Toscana Soup
After it cools completely, leftover Toscana soup should be refrigerated in an airtight container. Enjoy it within 4-5 days for the best results. Individual portions can be microwaved in a heat-proof bowl for 20-30 seconds at a time. If you’d like to reheat a large quantity of soup, you can do so over a low-heat stove. Stir occasionally and serve the soup once it’s heated through.
Can I freeze this Toscana Soup Recipe
It’s best to serve this soup fresh, but you can store your leftovers in the freezer if necessary. Transfer the cooled soup to a freezer-safe container, leaving 1-2 inches of extra space so the liquid has room to expand. Only freeze your Zuppa Toscana for 2-3 weeks. Thaw it out in the fridge before you reheat it, giving it a thorough stir if the ingredients have separated.
More Cozy Soups to Try
Soup is the ultimate form of comfort food. These ultra-cozy creations will sweep you off your feet!
Creamy Irish Leek and Potato Soup Cheesy Taco Soup Easy Minestrone Soup
This post was originally published in August, 2017. The photos and content were updated in August, 2022.
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