This super delish, comforting, and easy Zuppa Toscana will rock your world. This hearty Italian soup is known for its bold, savory flavors. Be sure to make enough as you will want more. I made an Olive Garden version of Zuppa Toscana and a more traditional Italian Zuppa Toscana soup. Both are equally delicious.
Zuppa Toscana is a classic Italian soup that is so well-loved around the world (no kidding!). It originated in the Tuscany region of Italy. It is the perfect comfort food on a chilly day or for satisfying your cravings for something warm and flavorful. Here in the U.S., Zuppa Toscana is made famous by the restaurant chain, Olive Garden. I can tell you though, homemade Zuppa Toscana is way better! seriously better!!
It’s a complete meal
The main ingredients in Zuppa Toscana are potatoes, onions, garlic, kale or other greens, bacon, sausage, chicken broth, and heavy cream. The combination of these ingredients creates a dish that is both filling and flavorful, making it a popular choice for lunch or dinner. You have your carbs, protein, fat, and veggies all in one pot!
Ingredients and substitutions
Zuppa Toscana is also one of my favorite soups because of its versatility and flexibility. You can swap out some of the ingredients to suit your dietary needs
1. Italian sausage
Most people use hot Italian sausage. If I made this for a crowd, I usually use sweet Italian sausage. For vegan version, you can use vegan sausages
2. Bacon
You can use regular bacon or turkey bacon for a healthier version
3. Onion
I use yellow onion. White onion works goo
4. Garlic
I recommend using fresh garlic and not the pre-minced garlic that comes in a jar
5. Chicken broth
I use store-bought good-quality chicken broth. You can also use vegetable or beef broth to suit your needs
6. Kale
We love kale but I know many people don’t. You can substitute with spinach, Swiss chard or other greens of your choice
7. Other vegetables
The classic Zuppa Toscana may also include vegetables like celery, carrots, tomatoes, cannellini beans
8. Red pepper flakes
This is optional but can add a bit of kick to the overall dish
9. Heavy cream
This adds creaminess to the soup. You can use half and half as well for a lighter version. For a vegan version, you can use canned coconut milk
10. Salt and pepper
I usually use fine sea salt and freshly ground black pepper
11. Butter
I use unsalted butter. For a vegan version, you can use vegan butter
How to make easy Zuppa Toscana from scratch
When you mention something from scratch, people often got scared thinking it may take them the whole day in the kitchen! Nope, you don’t need to spend the whole day in the kitchen for this, not even half the day.
1. Preheat a heavy-bottom pot over medium heat. Add sausage and cook until they are lightly browned. Remove from the pot. Leave the bits and oil left in the pot
2. Add the bacon pieces and cook until they are crispy. Set aside a few tablespoons of the bacon bits if you want them for topping later. Add the onion and garlic (celery, carrots, and tomatoes if using) and saute until the onion is soft, about 2-3 minutes. Be sure to stir frequently to prevent the garlic from burning
3. Add the chicken broth and seasonings. Bring to a gentle simmer. Add the cut potatoes. Bring the broth back to a gentle simmer and cook until the potatoes are soft but not mushy, about 5 minutes, depending on the size of the potatoes
4. Saute the kale (optional step): Many people dislike kale. I have made this several times and I found that when I saute the kale separately before adding to the soup, people actually like them better. They are softer yet retain their green color nicely. I put about 1 Tbsp of oil in a pan to heat up then I saute the kale until they are wilted but still retains nice green color. This usually takes no more than 5 minutes. Remove and set aside
5. If you plan not to saute the kale, add the kale into the soup and let them cook for about 2-3 minutes or until they are tender to your liking. Then add the sausages followed by the cream. Have a taste and adjust the seasonings to your preference
If you saute your kale separately, add them in followed by the sausages and the cream. Have a taste and adjust the seasonings to your preference. Let them heat up for about a minute and then off the fire and serve
6. Our family would devour this soup as is with some crusty Italian bread like ciabatta or other crusty bread, but you can top the soup with extra crispy bacon bits and some parmesan cheese if you like
Did you make this Zuppa Toscana soup recipe?
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Easy Zuppa Toscana Soup
Ingredients
Olive Garden version:
- 1 lb mild/spicy Italian sausage
- 6 oz uncured bacon or regular bacon, diced
- 1 large onion diced
- 6 cloves garlic pressed or finely minced
- 4 cups chicken broth see notes 1
- 30 oz Russet potatoes about 5 medium-size
- 1 cup heavy cream
- 5 cups kale chopped, remove big stems
For a more traditional Zuppa Toscana version I added these:
- 2 stalks celery diced
- 2 small carrots diced
- 4 Roma tomatoes seeded, chopped
Seasonings:
- 1 tsp red pepper flakes optional
- 2 tsp salt or more to taste
- ¼ tsp freshly ground black pepper or more to taste
Serve with: (optional)
- Bacon bits
- Parmesan cheese
- Crusty Italian bread
Instructions
- Peel and cut the potatoes into bite-size pieces. Soak them in the water to prevent browning. Drain off the water just before you are ready to use them
- I use store-bought pre-cut kale. They are nicely chopped into small pieces. If you buy the whole bunch, pick the leaves and avoid the stems. You can save the stems for juicing or decomposing
Cooking:
- Preheat a heavy-bottom pot over medium heat. Add sausage and cook until they are lightly browned. Remove from the pot. Leave the bits and oil left in the pot
- Add the bacon pieces and cook until they are crispy. Set aside a few tablespoons of the bacon bits if you want them for topping later. Add the onion and garlic (celery, tomatoes and carrots if using) and saute until the onion is soft, about 2-3 minutes. Be sure to stir frequently to prevent the garlic from burning
- Add the chicken broth and seasonings. Bring to a gentle simmer. Add the cut potatoes. Bring the broth back to a gentle simmer and cook until the potatoes are soft but not mushy, about 5 minutes, depending on the size of the potatoes
Saute the kale (optional step):
- Many people dislike kale. I have made this several times and I found that when I saute the kale separately before adding to the soup, people actually like them better. They are softer yet retain their green color nicely
- I put about 1 Tbsp of oil in a pan to heat up then I saute the kale until they are wilted but still retains nice green color. This usually takes no more than 5 minutes. Remove and set aside
Back to the soup:
- If you plan not to saute the kale, add the kale into the soup and let them cook for about 2-3 minutes or until they are tender to your liking. Then add the sausages followed by the cream. Have a taste and adjust the seasonings to your preference
- If you saute your kale separately, add them in followed by the sausages and the cream. Have a taste and adjust the seasonings to you preference. Let them heat up for about a minute and then off the fire and serve
- Our family would devour this soup as is with some crusty Italian bread like ciabatta or other crusty bread, but you can top the soup with extra crispy bacon bits and some parmesan cheese if you like
How to store leftovers:
- Leftovers can be kept in the fridge for 2-3 days. Simply reheat in the microwave or on the stove until just heated through
How to freeze:
- Let the soup cool down completely. I would portion them out into individual serving size and transfer it to a freezer-friendly container or freezer bag, push all the air out and seal the bag. Keep them in the freezer for up to one month. Simply reheat on the stove when ready to serve
2 comments
Soup served me well to clean a few things in the fridge- it’s a recipe that’s definitely alllll over the internet, but I like to stick with tried-and-trusted blogs when I can. I think if I’m in the mood for a little extra work, I’ll make a roux next time so I can get away with using plain milk, but it’s easy and a very friendly way to sneak in more veggies.
Yes, I love soup because I can use up leftover of bits and pieces here and there 🙂 Well, I’m honored that you have tried some of the recipes from my little blog and I always appreciate your feedback 🙂