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
On the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Kimberley
Such a delicious and easy soup to make. We enjoyed every drop and we think it is even better than Olive Gardens recipe.
Nelly
Wow! This was super tasty. I was sold when I saw bacon was an ingredient and luckily all ingredients were in my kitchen. I really liked this a lot
Beth Pierce
Thanks, Nelly! I am so glad that you liked the soup!
Sienny
Wowo …my 1st time learnt about this dish ~ Zuppa Toscana from my read here. It’s an easy recipe to follow. Saved this so I can grab ingredients & start making this . Cheers
Marysa
We have had this type of soup at Olive Garden, and it would be nice to make it at home. Such a flavorful dish!
Jenny
I love the sound of Zuppa Toscana or Tuscan Soup, anything with kale is fine by me!
Tammy
Ooh what a comforting pot of soup and easy to make for a bonue!
Sue-Tanya
Mouthwatering! Zuppa Toscana is always a hit, and your version sounds absolutely delectable. Can’t wait to give this a try – thanks for sharing the recipe! 🥓🍲
Karen
This was so so good! One of my new favorites. I can’t wait to make is again.
Sam
This zuppa toscana recipe is spot on and even better than Olive Gardens. Thanks for the great recipe, Beth!
Ree
I’ve never heard of this before, but I have only been to olive garden once when I was in America. It sounds like a really tasty soup, love the bacon addition
Yeah Lifestyle
This soup tastes so good. The prep is very easy and I felt so satisfied that I had made soup from scratch, it always tastes so much better
Monty
Your Zuppa Toscana recipe is a winner! The rich blend of flavors and comforting warmth shine through your description. A must-try for any soup lover. Thanks for sharing this delicious gem from Tuscany! 🍲🇮🇹👨🍳
Beth Pierce
The pleasure is all mine, Monty!
Sandra
I love how comforting this meal is!! I will definitely make it again!
Erin
This zuppa toscana recipe is the best. Even better than Olive Garden!
Shannon
Great Zuppa Toscana recipe. My grandma used to make this and this is just as good as hers!
Patricia
Nice! I love a good copycat recipe and this is a favorite! It makes a great “lighter” main dish – serve it up w/ a salad and dinner is good to go! Thanks for the discovery!
Beth Pierce
The pleasure is all mine, Patrcia!