There’s something magical about a warm, hearty bowl of Zuppa Toscana Soup—it’s like a comforting hug in a bowl. Inspired by the beloved Olive Garden favorite, this homemade version is even better! Imagine rich, creamy broth infused with garlic, tender potatoes, perfectly seasoned sausage, and fresh kale, all coming together in a soul-warming dish. Trust me, once you try this, it’ll be on repeat in your kitchen!
Disclosure: This post contains affiliate links.If you click and make a purchase, I may earn a small commission at no extra cost to you.
Why You’ll Love This Recipe
- Rich & Creamy: A dreamy, velvety broth that’s both indulgent and satisfying.
- Quick & Easy: Ready in under an hour with simple ingredients.
- One-Pot Wonder: Less cleanup, more deliciousness!
- Family Favorite: A guaranteed crowd-pleaser, even for picky eaters.
- Customizable: Swap ingredients to make it dairy-free, keto-friendly, or spicier!
Ingredients in Zuppa Toscana Soup
Here’s what makes this soup irresistible:
Italian Sausage: The key to bold, savory flavor. Use mild or spicy, depending on your preference.
Bacon: Adds a smoky depth that makes the broth even richer.
Garlic & Onion: Classic aromatics that infuse the soup with delicious flavor.
Russet Potatoes: They soften beautifully, soaking up all the broth’s goodness.
Chicken Broth: The flavorful base that ties everything together.
Heavy Cream: Creates that signature creamy texture. Want it lighter? Use half-and-half!
Kale: A pop of color and nutrients—plus, it holds up beautifully in the hot broth.
Red Pepper Flakes (Optional): Adds a subtle kick for spice lovers.
Instructions
Cook the Bacon: In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove and set aside, leaving the bacon drippings in the pot.
Brown the Sausage: In the same pot, cook the Italian sausage until browned. Break it into crumbles, then drain excess grease if needed.
Sauté the Aromatics: Add diced onions and minced garlic to the pot. Sauté until soft and fragrant, about 2 minutes.
Simmer the Potatoes: Pour in the chicken broth and add the sliced potatoes. Bring to a gentle boil, then reduce heat and simmer until the potatoes are tender, about 10-15 minutes.
Stir in the Cream & Kale: Reduce heat to low and stir in the heavy cream and chopped kale. Let it simmer for another 5 minutes until the kale softens.
Final Touches: Stir in the crispy bacon, season with salt, pepper, and red pepper flakes (if using).
Serve & Enjoy: Ladle into bowls, garnish with extra bacon, and serve with crusty bread!
Nutrition Facts
- Servings: 6
- Calories per serving: 450
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
How to Serve Zuppa Toscana Soup
- With Crusty Bread: Perfect for soaking up every last drop of that creamy broth.
- With a Side Salad: A simple Caesar or garden salad balances the richness.
- Topped with Parmesan: A sprinkle of freshly grated Parmesan takes it to the next level.
- With a Glass of Wine: A light white wine like Pinot Grigio pairs beautifully.
Additional Tips
- Make it Dairy-Free: Swap heavy cream for coconut milk.
- Use Sweet Potatoes: A fun twist for extra nutrients and natural sweetness.
- Store Leftovers Properly: Keep in the fridge for up to 4 days, reheating gently on the stovetop.
- Freeze for Later: Freeze in an airtight container for up to 3 months (just leave out the cream until reheating).
FAQ Section
Q1: Can I make Zuppa Toscana in a slow cooker?
A1: Yes! Cook the sausage and bacon first, then add everything (except the cream and kale) to the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Stir in the cream and kale in the last 30 minutes.
Q2: Can I make it keto-friendly?
A2: Absolutely! Swap potatoes for cauliflower florets and use a low-carb thickener if needed.
Q3: How do I store and reheat leftovers?
A3: Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove over low heat to prevent the cream from separating.
Q4: Can I use turkey sausage instead?
A4: Yes! Turkey sausage is a great leaner option that still tastes amazing.
Q5: What if I don’t like kale?
A5: You can swap it for spinach—it wilts beautifully and has a milder flavor.
Q6: Can I freeze this soup?
A6: Yes, but leave out the cream before freezing. Add it when reheating to maintain the best texture.
Q7: Can I use milk instead of heavy cream?
A7: You can, but the soup will be less rich. Try half-and-half for a better balance.
Q8: How do I make it extra spicy?
A8: Use hot Italian sausage and add extra red pepper flakes!
Q9: What’s the best bread to serve with this soup?
A9: A rustic sourdough or garlic bread pairs perfectly.
Q10: Can I add cheese to this soup?
A10: Yes! Stir in some shredded Parmesan or Pecorino Romano for extra depth.
Final Thoughts
This Zuppa Toscana Soup is rich, creamy, and packed with flavor pure comfort in a bowl! Whether you’re making it for a cozy night in or meal-prepping for the week, this recipe is bound to become a favorite. Try it out and let me know what you think!
Print
Zuppa Toscana Soup
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Total Time: 0 hours
- Yield: 10 bowls 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
This creamy, hearty Zuppa Toscana Soup is a comfort food classic, packed with Italian sausage, crispy bacon, tender potatoes, cannellini beans, and fresh spinach or kale. A one-pot meal that’s better than Olive Garden’s version, perfect for a cozy dinner. Serve with Parmesan cheese and crusty bread for the ultimate experience!
Ingredients
For the Soup:
- 6 slices bacon, uncooked
- 1 lb spicy Italian sausage, bulk or ground
- 1 onion, chopped
- 3 carrots, chopped (about 1 1/2 cups)
- 3 celery stalks, chopped (about 1 1/2 cups)
- 4–6 cloves garlic, minced
- 1/3 cup flour
- 1 1/2 lbs (3 medium) russet potatoes, chopped into bite-sized cubes
- 1 (15 oz) can cannellini beans, rinsed and drained
- 1 (15 oz) can sweet corn, rinsed and drained
- 1 (15 oz) can creamed corn
- 4 cups low-sodium chicken broth
- 3 cups milk
- 3 tbsp cornstarch
- 1 tbsp Dijon mustard
- 2 bay leaves
- 1 tbsp chicken bouillon
- 1 tsp dried parsley
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/4 tsp dried thyme
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional, for heat)
- 1 tsp salt, or to taste
Add Later:
- 2–3 cups half and half
- 4 cups fresh spinach or kale, chopped
For Garnish (Optional):
- Crispy bacon, crumbled
- Fresh parsley, chopped
- Parmesan cheese, grated
Instructions
. Cook the Bacon & Sausage:
- In a large Dutch oven or stockpot, cook bacon over medium heat until crispy.
- Remove and set aside on a paper towel-lined plate. Drain excess grease, leaving about 2 tbsp in the pot.
- Add onions, carrots, and celery, sauté for 5 minutes over medium heat.
- Increase heat to medium-high, add sausage and garlic, and cook while crumbling the meat, until browned (about 3 minutes).
2. Build the Soup Base:
- Sprinkle in flour, stirring constantly for 2 minutes to cook out the raw taste.
- Stir in potatoes, cannellini beans, creamed corn, and sweet corn.
- Add chicken broth and whisk cornstarch with 1 cup of milk until dissolved, then add to the pot.
- Stir in Dijon mustard, bay leaves, chicken bouillon, and seasonings.
3. Simmer Until Tender:
- Bring the soup to a boil over high heat, then reduce to a gentle simmer.
- Cover and let simmer for 15 minutes, or until potatoes are fork-tender, stirring occasionally.
4. Finish the Soup:
- Stir in half and half, adjusting consistency by adding more broth or half and half if needed.
- Remove from heat and stir in spinach or kale until wilted.
- Chop half of the cooked bacon and stir it into the soup.
5. Serve & Garnish:
- Ladle soup into bowls and top with crispy bacon, Parmesan cheese, and fresh parsley if desired.
- Serve with crusty bread for dipping!
Notes
- Make-Ahead: This soup tastes even better the next day! Store in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze in an airtight container for up to 3 months. Thaw overnight and reheat gently on the stovetop.
- Dairy-Free Option: Substitute coconut milk or cashew cream for the half and half.
- Vegetarian Option: Use vegetable broth and swap Italian sausage for plant-based sausage or extra beans.
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 5g
- Sodium: 650 mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4 g
- Protein: 16g
- Cholesterol: 50mg