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Zuppa Toscana Recipe

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This Zuppa Toscana recipe is a hearty and delicious soup loaded with flavor. Italian sausage, kale, sliced potatoes and more all in one soup. 

Zuppa Toscana recipe

If you enjoy soup, I have a few more soup recipes to try out. 15 bean Instant Pot soup, spaghetti and meatball soup, instant pot cabbage rolls soup

Zuppa Toscana 

Olive Garden is known for their Zuppa Toscana soup! Skip dining out and make homemade, and enjoy the leftovers! 

How to Make

Step 1: Start by adding your sausage into your pot on the stove and browning it. Once cooked through remove. 

Step 2: Add your bacon pieces to pot and cook until well done. Then remove bacon as well. 

Step 3: To the same pot now add in your diced onions. You want to cook until softened and the onions become translucent. 

Step 4:Pour in your chicken stock and use a wooden spatula to scrape and deglaze the pan. Toss in your small diced potatoes, kale,  sausage and seasonings. 

Step 5: Bring to a boil then lower temperature to simmer. Simmer until potatoes are softened and kale reaches desired texture. 

Step 6: Pour in heavy cream and stir till combined. Once soup is done ladle up, top with bacon crumbles and Parmesan cheese. 

Zuppa Toscana recipe

Can I Make This Soup Low Carb

If you want to lower the carb count, instead of potatoes reach for cauliflower rice. 

The cauliflower rice works great and still making the soup hearty and filling but without all the starch and carbs as a potato. 

What to Serve With Soup

This soup can be a meal in one, or pair with your favorite sides for soup. I love to do a green salad to help add a change in texture. 

Does This Zuppa Soup Refrigerate Well

If you don’t plan to eat all the soup right away go right ahead and refrigerate your leftovers. This Italian soup stores really well. 

Zuppa Toscana recipe

I enjoy putting in single serve containers and then using those to pack for my husbands lunch, or my grab and reheat quick lunches. 

Can I Substitute Kale

If you don’t have or care for kale, go right ahead and reach for spinach. This is a fantastic replacement. You would just add the spinach in the last 5 minutes or so of cooking. 

It wilts a lot faster than kale. Or if you prefer no greens than leave it out. It will change the flavor a bit. 

Can I Make Zuppa Toscana Soup Vegetarian

The sausage is a key factor in flavor. If you want to transform to a meatless Soup then add in extra spices. 

Zuppa Toscana recipe

You need to add in extra seasoning like Italian seasoning to help add flavor to the soup or you might find it lacking. 

Does This Soups Freeze

Cream soups are known for changing texture a bit as it thaws. The dairy is going to potentially curdle and separate as it thaws. 

The flavor will still taste great, if is just the texture that gets altered. So freeze if you dare and see how you like the leftover soup. 

Can I make this in my instant pot

Yes, you sure can! To make this deliciousness in your instant pot, try this incredible Zuppa Toscana Olive Garden Copycat Instant Pot Soup version.

Zuppa Toscana recipe

Zuppa Toscana Recipe

Zuppa Toscana is a hearty and delicious soul loaded with flavor. Italian sausage, kale, sliced potatoes and more all in one soup.

Ingredients

  • 1 (16 ounce) package mild Italian sausage (hot or mild), casings removed
  • 6 strips bacon, chopped
  • 1 onion, diced
  • 1 (32 ounce) carton chicken broth
  • 1 bunch kale, stems removed and coarsely chopped
  • 4 large russet potatoes, peeled and chopped or cut in slices*
  • 1 teaspoon garlic powder
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon crushed red pepper flakes
  • 1 cup heavy whipping cream

Instructions

    1. Heat a stock pot over medium high heat. Add Italian sausage and brown well, chopping into small pieces. Remove Italian sausage with a slotted spoon and drain on paper toweling. Keep warm.
    2. Add bacon to the stock pot and brown until crisp. Remove from the pot with a slotted spoon and drain on paper toweling. Keep warm.
    3. To the grease in the pot, add the onion and saute until tender, about 5 minutes, stirring often.
    4. Add chicken stock to the pot and scrap the bottom with a wooden spoon to deglaze and remove the cooked on bits.
    5. If not making LOW CARB, add in your potatoes and gently boil for 15 minutes, until potatoes are fork tender.
    6. In the pot, add the cooked Italian sausage, kale, riced cauliflower (if making LOW CARB), and seasonings. Bring to a boil and reduce heat to medium. Simmer for 5 to 10 minutes or until kale is tender.
    7. Stir in the heavy whipping cream until blended. Heat through.
    8. Serve topped with crumbled bacon and grated Parmesan cheese (optional).

Notes

To make this LOW CARB replace potatoes with 1 (12 ounce) package frozen riced cauliflower

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 447Total Fat: 22gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 64mgSodium: 576mgCarbohydrates: 49gFiber: 6gSugar: 5gProtein: 14g

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