This easy Zuppa Toscana, which translates to Tuscan Soup, is a tasty Olive Garden copycat soup with crisp bacon, Italian sausage, onions, potatoes, and kale. It takes less than 40 minutes to prepare, and it is delicious every time. Enjoy this tasty soup garnished with crispy cooked bacon and a little bit of Parmesan Cheese.
How to make Zuppa Toscana
First, in a large pot or Dutch oven, over medium heat, brown the chopped bacon. Then remove the bacon to a paper towel-lined plate using a slotted spoon. Add the Italian sausage and break it up with a spoon. Cook until it is about one-third of the way browned. Then add the onion and continue cooking and stirring until the sausage is browned and the onion is soft. Add the garlic and potatoes to the cooked sausage mixture. Stir and cook for a couple of minutes. Drain any excess fat from the pot.
Then add the chicken broth and bring the soup mixture to a boil. Reduce the mixture to a simmer and cook until the potatoes are just about fork-tender. Add the kale, cream, and about 1/2 of the cooked bacon back to the pot. Continue simmering until the potatoes are soft and the kale is wilted. Season with crushed red pepper, kosher salt, and freshly ground black pepper to taste. Garnish each bowl with a little crisp bacon and a sprinkle of freshly grated Parmesan Cheese.
Helpful Recipe Tips
- Leave the bacon fat in the pan and use it to cook the sausage, onion, garlic, and potatoes. It will add lots of flavor but remember to drain any excess grease before adding the chicken broth.
- Use hot or mild Italian sausage. If using mild sausage, you might want to add a little more crushed red pepper flakes, but do so slowly so you don’t go overboard. A little bit goes a long way.
- Both Russet Potatoes and Yukon Gold Potatoes work well with this recipe. The Russets will break down a little more in the soup, but that makes the soup slightly creamier. Try not to overcook the potatoes. You want them just fork tender.
- If you dislike kale substitute fresh spinach.
- Garnish this soup with 1/2 of the crispy cooked bacon and 1 tablespoon of freshly grated Parmesan cheese.
- If you prefer this soup a little thicker, add a slurry. To make a slurry whisk a small amount of cornstarch or flour with the warm broth and whisk it into the soup. Start with 2 tablespoons of cornstarch or flour.
- Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over low heat or in the microwave at reduced power.
- To freeze this soup refrain from adding the cream and kale until reheating. Remove the amount you will be freezing before adding these two ingredients. Let the soup fully cool and then freeze for up to 2 months in a heavy-duty freezer bag or freeze container. Thaw in the fridge overnight and reheat on the stovetop over low heat or in the microwave at reduced power.
What to serve with Zuppa Toscana
- Bread and rolls – cheese garlic bread, baguettes, or bread rolls
- Salad – Panzanella, simple garden salad, spring mix salad, asparagus salad, antipasto salad, or Italian chopped salad
- Chicken – garlic butter chicken, chicken florentine, french onion chicken, or chicken parmesan
More Recipes
Zuppa Toscana Recipe
Ingredients
- 8 slices bacon chopped
- 1 lb mild or hot Italian sausage
- 1 small onion diced
- 4 cloves garlic minced
- 4 large russet potatoes peeled and cut into ½ inch chunks
- 6 cups chicken broth
- ½ bunch kale destemmed and torn into bite-size pieces about 4 cups
- 1 cup heavy cream
- 1-2 pinches crushed red pepper flakes
- Salt and pepper to taste
- Parmesan cheese optional garnish
Instructions
- In a large pot or Dutch oven, over medium heat, brown the chopped bacon. Then remove the bacon to a paper towel-lined plate using a slotted spoon.
- Add the Italian sausage and break it up with a spoon. Cook until it is about one-third of the way browned. Add the onion and continue cooking and stirring until the sausage is browned and the onion is soft.
- Add the garlic and potatoes, stir, and cook for 2 minutes. Drain any excess fat from the pot.
- Add the chicken broth and bring the soup mixture to a boil. Reduce the mixture to a simmer and cook until the potatoes are just about fork-tender.
- Add the kale, cream, and about 1/2 of the cooked bacon back to the pot. Continue simmering until the potatoes are soft and the kale is wilted.
- Season with crushed red pepper, kosher salt, and freshly ground black pepper to taste. Garnish each bowl with a little crisp bacon and a sprinkle of freshly grated Parmesan Cheese.
Nutrition
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khoingn
Looks like a good soup with the bacon. I didn’t try any soup with bacon before, this could be a good start for me.
Jack
My new favorite soup recipe. Even better than Olive Garden. Thank you for sharing!
Zab
Because of your step-by-step directions, it was so easy to cook and delicious! Thank you so much for sharing!
Edgar
Ooohhhh….we got ourselves a winning soup here! I love having soup with my favourite loaf of bread or rolls! Let me save your recipe, for the occassion.
Beth Pierce
Thanks, Edgar! Enjoy!!
Mary Jo
Can spinach be substituted for the kale?
Beth Pierce
Yes you sure can!
Jennifer L Prince
I was JUST in Tuscany, and I totally need to make this to remind me of my time there. It’s such a delicious soup. I loved it. Yum!!!
leanne
This Zuppa Toscana is oh-so-good! This recipe has just the right amount of spice to keep you coming back for more!
Beth Pierce
Thanks, Leanne!
Mellissa
Your Zuppa Toscana recipe is a winner! The way you’ve detailed the ingredients and steps makes it seem so easy to whip up. Your personal touch and clear instructions give me the confidence to try this delicious dish. Can’t wait to enjoy it!
Beth Pierce
Thanks, Melissa! Enjoy!
LisaLisa
WOW this looks so delicious. I would make this in a heartbeat, I would only have to leave out the bacon since i don’t eat it. This is surely a comfort food recipe for any day of the week.
Sammie
Your recipe for Zuppa Toscana sounds so delicious! When bacon, Italian sausage and all these other tasty things come together, my taste buds tingle. Plus, it’s quick to make, which is the icing on the cake. I can’t wait to try this rich soup with Parmesan cheese and crispy bacon. Thanks for letting me know about this tasty treat!
Beth Pierce
Thanks, Sammie! Enjoy!!
Rosey
Good tip to cook in the bacon fat. Also a good tip to drain thoroughly before adding any liquid. Sounds like a dish worth trying.
Beth Pierce
Yes indeed! You will love it!
Richard
Such a great soup! So much flavor and so easy to make. I did substitute spinach for the kale because I really find kale bitter.
Julie
Mmm, your description of Zuppa Toscana has me practically tasting the flavors through the screen! It’s like you’ve transported the essence of this delightful Tuscan soup straight into my imagination. Starting with that sizzling bacon – you’ve got us all salivating from the get-go. And the combination of Italian sausage, onions, and potatoes sounds like a symphony of flavors coming together in perfect harmony.
Beth Pierce
Thanks, Julie! I hope you enjoy it as much as we do!