Zuppa Toscana is a rich and hearty Italian-inspired soup made famous by Olive Garden. This homemade version is packed with savory sausage, tender potatoes, crispy bacon, and fresh kale in a creamy, flavorful broth. It’s the perfect comfort food for a cozy night in!
Why You’ll Love This Recipe
- Rich and creamy – A comforting broth filled with bold flavors
- Easy to make – Simple ingredients and minimal prep work
- One-pot meal – Less cleanup and perfect for busy nights
- Better than restaurant-quality – Fresh, homemade, and customizable
- Perfect for leftovers – Tastes even better the next day
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Italian sausage (mild or spicy)
- Bacon, cooked and crumbled
- Onion, chopped
- Garlic, minced
- Russet or Yukon Gold potatoes, thinly sliced
- Chicken broth
- Heavy cream
- Kale or spinach, chopped
- Salt and pepper
- Red pepper flakes (optional for heat)
- Parmesan cheese (for serving)
Directions
- Cook the sausage – In a large pot or Dutch oven, brown the sausage over medium heat. Remove and set aside.
- Sauté the bacon and onions – Cook chopped bacon until crispy, then add onions and cook until soft. Stir in garlic and cook for 30 seconds.
- Add the broth and potatoes – Pour in chicken broth and add sliced potatoes. Simmer for 15–20 minutes until the potatoes are tender.
- Stir in the cream and kale – Add heavy cream and chopped kale, then return the sausage to the pot. Simmer for another 5 minutes.
- Season and serve – Add salt, pepper, and red pepper flakes to taste. Serve hot with Parmesan cheese on top.
Servings and Timing
- Servings: 6
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Variations
- Lighter Version: Use half-and-half instead of heavy cream.
- Extra Hearty: Add cannellini beans or diced carrots.
- Dairy-Free: Swap heavy cream for coconut milk.
- Vegetarian Option: Use plant-based sausage and vegetable broth.
- Gluten-Free: This recipe is naturally gluten-free!
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 3 days.
- Reheating: Warm in a pot over low heat or microwave in short intervals.
- Freezing: Freeze without the cream for up to 2 months. Add cream when reheating.
FAQs
What’s the best sausage for Zuppa Toscana?
Mild or spicy Italian sausage works best, depending on your heat preference.
Can I use pre-cooked sausage?
Yes, but fresh sausage adds more flavor when browned.
What potatoes work best?
Russet potatoes make the soup creamy, while Yukon Golds hold their shape better.
Can I make this in a slow cooker?
Yes! Cook on low for 6–7 hours or high for 3–4 hours, adding the cream and kale in the last 30 minutes.
Can I substitute spinach for kale?
Yes! Spinach works well and wilts faster than kale.
How do I make it spicier?
Use spicy sausage, add red pepper flakes, or stir in hot sauce.
Can I add pasta?
Yes, small pasta like orzo or ditalini makes the soup even heartier.
How do I thicken the soup?
Mash some of the potatoes or add a cornstarch slurry (1 teaspoon cornstarch + 1 tablespoon water).
What’s the best side to serve with this soup?
Garlic bread, breadsticks, or a simple side salad complement the flavors well.
Can I make this soup ahead of time?
Yes! The flavors develop even more after a day in the fridge.
Conclusion
Homemade Zuppa Toscana soup is creamy, hearty, and packed with delicious flavors. This easy one-pot meal is perfect for cold nights or when you’re craving a comforting, restaurant-quality dish at home. Serve it with warm bread and enjoy every spoonful!
Print
Homemade Zuppa Toscana Soup
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Description
Zuppa Toscana is a hearty, creamy, and flavorful soup made with Italian sausage, tender potatoes, and fresh kale, all simmered in a rich, garlicky broth. It’s the perfect cozy meal for any day of the week!
Ingredients
- 1 lb Italian sausage (mild or spicy)
- 4 cups russet potatoes (sliced thin or cubed)
- 1 small onion (diced)
- 3 cloves garlic (minced)
- 4 cups chicken broth
- 2 cups water
- 1 cup heavy cream
- 3 cups kale (stems removed, chopped)
- 1/2 teaspoon crushed red pepper flakes (optional, for spice)
- Salt and black pepper to taste
- 1/2 cup cooked bacon (crumbled, for garnish)
- Grated Parmesan cheese (for serving)
Instructions
- Cook the Sausage
- In a large pot or Dutch oven, cook the Italian sausage over medium heat, breaking it into crumbles. Cook until browned, about 5-7 minutes. Remove from the pot and set aside.
- Sauté the Aromatics
- In the same pot, add the diced onion and cook for 3-4 minutes until softened. Add the garlic and cook for another minute until fragrant.
- Simmer the Soup Base
- Pour in the chicken broth and water, then add the potatoes. Bring to a boil, then reduce heat and let simmer for 15 minutes, or until the potatoes are tender.
- Add the Kale and Cream
- Stir in the cooked sausage and chopped kale. Let simmer for 5 more minutes.
- Pour in the heavy cream and stir well. Let the soup heat through but do not boil.
- Season and Serve
- Taste and season with salt, black pepper, and red pepper flakes if desired.
- Serve hot, garnished with crumbled bacon and grated Parmesan cheese.
Notes
- If you prefer a lighter version, use half-and-half instead of heavy cream.
- You can substitute spinach for kale if desired.
- Store leftovers in an airtight container in the fridge for up to 3 days.