Zuppa Toscana Soup Recipe (+VIDEO) - The Girl Who Ate Everything (2024)

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posted by Christy Denneyon Sep 4, 202363 comments »

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Zuppa Toscana Soup is a copycat recipe of the Olive Garden’s Zuppa Toscana soup that is perfect for a chilly night. Made with spicy sausage, bacon, tender potatoes, and kale…this Zuppa Toscana copycat is a hearty soup that is perfect for dinner.

Zuppa Toscana Soup Recipe (+VIDEO) - The Girl Who Ate Everything (1)

ZUPPA TOSCANA RECIPE

Apparently it’s really cold and snowy everywhere in the country while we are sweating our cakes off here in Florida. I can’t say that I miss the cold. I grew up in Arizona and never even owned a real coat until college.

In college, when it would snow I would try as hard as I could to not go anywhere. Somehow, I managed to slide my car off the road a couple of times and was traumatized by it. I can’t even walk in the cold. I’m like Bambi on ice.

But there are a couple of things that I love about the cold. I love snowboarding and I love curling up with a big bowl of soup that takes the chill out of your bones.

INGREDIENTS

  • ITALIAN SAUSAGE – you can use spicy or mild Italian sausage. A hot Italian sausage gives it a lot of flavor.
  • CRUSHED RED PEPPER – a pinch of red pepper flakes adds some spice.
  • BACON – crispy bacon adds a salty crunch.
  • ONION
  • GARLIC
  • CHICKEN BROTH OR CHICKEN STOCK
  • POTATOES – I like to use Russet potatoes but any will do.
  • HEAVY CREAM – to lighten this up you could substitute half and half, almond milk, or coconut milk.
  • FRESH KALE OR SPINACH
  • PARMESAN CHEESE – we like to serve this with a sprinkle of cheese.

Zuppa Toscana Soup Recipe (+VIDEO) - The Girl Who Ate Everything (2)

Start off by browning the sausage with the crushed red pepper flakes until no longer pink.Zuppa Toscana Soup Recipe (+VIDEO) - The Girl Who Ate Everything (3)

Add some broth and your sliced potatoes.

Zuppa Toscana Soup Recipe (+VIDEO) - The Girl Who Ate Everything (4)

Add your broth and boil the potatoes on the stove top until soft. Add some heavy cream, kale or spinach, and simmer.

If you’ve ever been to Olive Garden you’ll recognize this Italian soup. It’s a version of Zuppa Toscana. It’s spicy, filling, and full of flavor. Forget the restaurant version, this delicious soup that the whole family loves is just as good if not better.

WHAT IS ZUPPA TOSCANA?

Zuppa Toscana means Tuscan soup. It’s made with bacon, spicy Italian sausage, kale, potatoes, onion, and garlic.

HOW TO MAKE ZUPPA TOSCANA

  1. Cook the hot sausage and red pepper flakes in a Dutch oven (or large pot with a lid) over medium heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain, remove from pan, and set aside. The purpose of removing it from the pan is to not boil it in the broth.

  2. Add the bacon and cook until browned. Remove from pan with a slotted spoon, drain on a paper towel and set aside for later.

  3. Add the onions and garlic the the same Dutch oven; cook until onions are soft and translucent, about 5 minutes.

  4. Pour the chicken broth into the Dutch oven with the onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the kale and bacon into the soup a couple of minutes before serving.

Zuppa Toscana Soup Recipe (+VIDEO) - The Girl Who Ate Everything (5)

I have a low carb version of this here – Keto Zuppa Toscana.

OTHER SOUP RECIPES:

  • Panera’s Broccoli Cheese Soup
  • Homemade Chicken Noodle Soup
  • Cauliflower Soup
  • Creamy Potato Soup
  • Easy Tomato Soup
  • Chicken Tortilla Soup
  • Slow Cooker Tomato Basil Parmesan Soup
  • Chicken Taco Soup
  • Egg Drop Soup

Zuppa Toscana Soup Recipe (+VIDEO) - The Girl Who Ate Everything (6)

Zuppa Toscana

4.48 from 19 votes

Zuppa Toscana Soup - a copycat version of the Olive Garden soup that is perfect for a chilly night. Made with sausage, bacon, potatoes, and kale...it's a hearty soup that is perfect for dinner.

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Prep Time: 10 minutes mins

Cook Time: 35 minutes mins

Total Time: 45 minutes mins

Servings: 8 -10 servings

Ingredients

  • 1 pound ground Italian sausage
  • 1/2 teaspoon crushed red pepper, (more to taste)
  • 6 slices bacon, cooked and cut into pieces
  • 1/2 large onion, diced
  • 1 tablespoon minced garlic
  • 8 cups chicken broth, (I like better than Bouillon chicken base)
  • 3-4 medium potatoes, peeled and thinly sliced (see Note)
  • 1 cup heavy cream
  • 5 cups kale, coarsley chopped (spinach can be substituted)

Instructions

  • Cook the Italian sausage and red pepper flakes in a Dutch oven (or large pot with a lid) over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain, remove from pan, and set aside. The purpose of removing it from the pan is to not boil it in the broth.

  • Add the bacon and cook until browned. Remove from pan and set aside for later.

  • Add the onions and garlic the the same Dutch oven; cook until onions are soft and translucent, about 5 minutes.

  • Pour the chicken broth into the Dutch oven with the onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the kale and bacon into the soup a couple of minutes before serving.

Notes

You can control the thickness of the soup by the amount of potatoes you put in it. The original soup isn't extremely thick but is chunky.

Source: adapted from Allrecipes

Cuisine: Italian

Course: Main Course

Author: Christy Denney

Bacon Gluten-Free Italian Pork Soup Recipes

published on Sep 4, 2023

63 comments Leave a comment »

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63 comments on “Zuppa Toscana”

  1. Elsie Miller Reply

    Great recipe

    • Christy Denney Reply

      Thank you!

  2. Debbie McDonald Reply

    I just made this last night for a soup party for my neighborhood. So delicious and very easy to make. Lots of compliments so definitely a keeper!

    • Christy Denney Reply

      Thank you!!

  3. Mary Reply

    Hi Christy!

    Well, I always refer to recipes for Zuppa Tuscana, though I nearly remember my recipe for it. Yours checked off the timing I always mix up. Though, I add mushrooms to mine. Makes it even tastier. I ass dry red pepper flakes, and one more special ingredient I can’t reveal.

    Thanks for making this so easily available! – Mary

    • Christy Denney Reply

      You’re welcome!

  4. Robin Reply

    I love Zuppa Toscana and I had misplaced my recipe so I checked the internet and your recipe checked every box so I chose it. I’m glad I did. It’s raining today so I had to whip up a potful. Yum! When I went to grab the kale out of my refrigerator, I discovered it was spinach. I only used 4 cups roughly chopped. It worked just fine! I left the skins on the potatoes as that’s how I roll. I had a bowl for lunch and a bowl for dinner and I’ll be doing it again tomorrow!! A chunk of a french baguette slathered in parmesan garlic butter and toasted face down in a skillet made this a sensational meal. Thank you for sharing!

    • Christy Denney Reply

      Yayyy!

  5. Jauque Allison Reply

    My husband said it’s the best soup ever and now it’s made once a week.

  6. Trish Reply

    Loved this recipe. The kale took a bit to get softened to my liking. I didn’t have heavy cream, so I used half and half. Once cooked, I mashed some of the potatoes to give it a thicker consistency

    • Christy Denney Reply

      Maybe try spinach next time!

  7. Elizabeth Reply

    How is this low carb when it has potato…

    • Christy Denney Reply

      I think you’re looking for this one: https://www.the-girl-who-ate-everything.com/keto-zuppa-toscana/

  8. Janet Reply

    I could eat soup every day regardless of the weather. This one looks like a winner!

    • Christy Denney Reply

      Thanks! It’s a good one.

  9. Matt SSSS Reply

    Is the kale ok after being refrigerated or frozen (leftovers)???

    • Natalie Green Reply

      I freeze this soup often, and it still tastes great! I move it from the freezer to the fridge, the night before, then reheat on the stove.

  10. Sam Reply

    Delicious soup, easy recipe to follow and full of flavor.

    • Christy Denney Reply

      Thank you!

  11. anastasia Reply

    mmm- this sounds so good! Excited to add it to my dinner menu. I’ve always wanted to try kale, this sounds like a safe way to do so 🙂

  12. Adrienne Cornia Reply

    We tried this tonight and it was delicious. I cut the red pepper to 1/2tsp and it was stil spicy to my husband and myself. Just wondering if 1 1/4 tsp red pepper flakes was a misprint. Maybe we are wimpy! 😉

    • Christy {The Girl Who Ate Everything} Reply

      Nope. Not a misprint. It’s supposed to be spicy!

  13. Sara Reply

    I have made this several times and it’s always a hit! But with a new baby I’m trying to make the most of quiet/nap times and prep dinner before the standard 4 o’clock craze. Could I make this in the crock pot? What adjustments would I need to make?

    • Christy {The Girl Who Ate Everything} Reply

      I haven’t made it in the crockpot but others have. I’m not sure what adjustments you would need because I haven’t tried it.

  14. Christy Reply

    Thanks, my hubby loves that soup! I have to laugh because my name is also Christy and I do eat everything!

  15. Dawn Delekta Reply

    Thanks for the recipe. Made it last week and was a big hit with my husband. A fav of his at Olive Garden.

    • Christy {The Girl Who Ate Everything} Reply

      Great news!

  16. Carol at Wild Goose Tea Reply

    I am with Chantelle. I love this soup. I haven’t been to Olive Garden in years, but the soup and the bread sticks are still a fond memory. Geez, I admire you by the way to have time for a blog with 5 kids. However what a wonderful looking family. Smiles

    • Christy {The Girl Who Ate Everything} Reply

      Thank you so much Chantelle!

  17. lynn Reply

    I made this using turkey sausage, fat free 1/2 & 1/2, Hormel real crumbled bacon pieces, and Alexis tri-cut potatoes (and 1 T butter) & fresh baby spinach. Lowered the fat and calories a lot and did not sacrifice flavor. Great recipe.

  18. Sandy Reply

    I am making this soup tonight for our New Year’s Eve celebration with my family. They love the OG. Version, but this one will be so MUCH better!

  19. Lisa V. Reply

    This was so delicious!! My family loved it. I omitted the bacon because I didn’t have any on hand and substituted olive oil instead. It didn’t seem to affect the taste, it was still rich and comforting. Can’t wait to try more.

  20. stephanie Reply

    Has anyone tried using fat free evaporated cream? I have that instead of half and half.

  21. Denae Reply

    Whoops! Blonde moment, never fully read all the ingredients! Can’t wait to try this!!

  22. Denae Reply

    Did you cook the bacon before you put it in the pot or does it cook when you bring the soup to a boil??

    • Christy {The Girl Who Ate Everything} Reply

      Definitely cook the bacon before to get it nice and crispy.

  23. Paula Reply

    This recipe is even tastier than the OG version. It has become a regular in our winter soup rotation. My local grocery was out of kale on one occasion so I substituted fresh spinach. My family loved it even more! Great recipe!

    • Christy {The Girl Who Ate Everything} Reply

      I have to agree. I was just at OG and I thought my version was better.

  24. Shannon Reply

    My husband LOVED this and he isn’t a soup lover for dinner. This was so hearty and delicious that he found it quite satisfying. Another great recipe–thanks!

    • Christy {The Girl Who Ate Everything} Reply

      You’re welcome!

  25. Anna Reply

    Hi Christy!

    Love your recipes…thanks for sharing!
    Please tell me the calorie content of this soup and if it can be made with light cream, turkey sausage and still receive the same texture and taste as with the heavy cream and regular sausage (guessing it is beef).

    • Christy {The Girl Who Ate Everything} Reply

      Anna,
      Unfortunately I don’t know the calorie count but you can definitely use lighter cream and turkey sausage.

  26. Lou Reply

    Did you use a spicy Italian?

    • Christy {The Girl Who Ate Everything} Reply

      Lou,
      I like to but if the kids are eating sometimes I just use regular Italian.

  27. Krista @ joyfulhealthyeats Reply

    Yum! This is one of my favorite soups at Olive Garden, you make it sound so easy. Pinning this now and making later! Thanks Christy!

  28. Debbie Kunnanz Reply

    I have made this soup 3x in the last 3 weeks in hopes to have some to freeze… I have yet to have any leftovers! One hubby and 2 happy kids later I am making it again tonight. The only thing I did different is added a little Italian seasoning, It is a huge hit at my house, and delicious with bread sticks!

  29. Nicole Reply

    I made this Wednesday and it came out perfect!! Taste just like Olive Garden. Can’t wait to try more of your recipes!

  30. Ann Reply

    “Mmmmmm … this is a do over!” … first words out of my hubby’s mouth after his first taste of my homemade Zuppa Toscana, my first recipe from you! Thank you, thank you, thank you! Your site is fabulous and I just can’t wait to try many more recipes.

  31. Julia Christensen Reply

    I’m thrilled to try this recipe! Quick question– Do you think a large pot with lid will suffice? I don’t own a dutch oven and don’t see one in my near future (recent graduate trying to expand past baked chicken and veggies), but am thrilled to try this recipe. Do you see any reason why that wouldn’t work?

    Thanks for posting!

    • Christy {The Girl Who Ate Everything} Reply

      Julia,
      Yes. A large pot with a lid will work just fine. Good luck!

  32. Chelsie Reply

    I haven’t been to Olive Garden recently but I distinctly remember the Zuppa Toscana and loving it. We had your spin on it for dinner tonight and it was absolutely delicious! Definitely better than the restaurant style (and a lot healthier, even with the cream)! There is no doubt, it will be made again and likely very soon!

  33. Kelly @ Semi Homemade Mom Reply

    This sounds wonderful! Pinned to try soon. 🙂

  34. Renee Reply

    I made this soup and it was absolutley amazing!! So simple to make yet so delicious!! Thanks for the recipe!! I will be making this often.

  35. Ginger Reply

    I made this soup. It is delicious!! All of my children liked it also. Good sign. Thank you!!!

  36. stacy Reply

    Can I just say, YUM?!! Pinning…

  37. katie Reply

    made this and it was soooo yummy…absolutely love your recipes! I have been on a “girl who ate everything ” cooking rampage lately and it has been awesome. thanks!

    • Christy {The Girl Who Ate Everything} Reply

      Good. Glad I can help out!

  38. Erin @ The Spiffy Cookie Reply

    This looks like the perfect way to warm up

  39. Bree {Skinny Mommy} Reply

    Christy-Yes, I would live in one of those frozen tundras jealously wishing I was in Florida! This soup looks great. I wish I had it right now as I am staring out onto our icy lake 😉

  40. Karen Petersen Reply

    Here is my crock pot version of the zuppa toscana! So so so yummy 🙂
    http://www.365daysofcrockpot.com/2009/10/day-275-zuppa-toscana.html

  41. Kristy @ Sweet Treats & More Reply

    Mmmm. This is my favorite soup at Olive Garden! How are your pictures so perfect? Lesson please!

  42. megan @ whatmegansmaking Reply

    This sounds absolutely perfect for the cold weather we’re having. I’m not sure I’ve tried this soup at Olive Garden, but I’ll definitely have to try it homemade 🙂

  43. Chantelle - ThousandSquareFeet Reply

    This is my VERY favorite soup at OG! I look forward to trying this recipe (when we are done building our house and I have time to cook again!).

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Zuppa Toscana Soup Recipe (+VIDEO) - The Girl Who Ate Everything (2024)

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