Zuppa Toscana
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Our Zuppa Toscana made with Italian sausage, potatoes, and kale is even better than Olive Garden’s recipe. And easier too!
This Zuppa Toscana is loosely based on Olive Garden’s recipe – inasmuch as I had some soup from a friend several years ago and she was trying to imitate Olive Garden’s soup. And it was good, so I made my own. Serve this with some freshly made quick dinner rolls and cake mix lemon cookies for dessert!
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Zuppa Toscana
Zuppa Toscana
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Zuppa Toscana Ingredients
- Pork sausage – We use sweet Italian sausage for this, but if you you like some heat, try it with spicy Italian sausage! If you’re unable to find ground Italian sausage, you can purchase them in links and then remove the casings.
- Bacon – I like to cook bacon in the oven ahead of time. We store a bag of crumbled cooked bacon in the freezer!
- Onion – Sweet yellow onion is what I typically use, but you could also use white or even red. Just be aware that red will color the soup a little bit.
- Garlic – Fresh garlic will always give you the most intense flavor, but it’s fine to use jarred minced garlic if that’s what you have on hand.
- Seasoned salt – I’m a big fan of Lawry’s brand seasoned salt.
- Chicken or turkey stock – Vegetable will work as well. I am partial to Better than Bouillon stocks.
- Russet potatoes – Russet potatoes are my favorite for this soup, but you can really use any type of potato you have on hand, even sweet potato!
- Half and half – If you’d like it less rich you can use milk, and if you’d like it more rich you can use heavy cream.
- Kale – Mustard greens or even spinach are great alternatives.
How to make Zuppa Toscana (Step-by-step)
⭐ First, in a large stock pot, saute onion, garlic, and seasoned salt until onions are translucent and garlic is aromatic.
⭐ Next, add cooked sausage, bacon, and stock, then bring to a light boil. Add potato and cook at a low simmer until potato pieces are cooked through.
⭐ Then, pour in half and half, then bring back up to heat.
⭐ Finally, add kale to each soup bowl, then pour the hot soup over top. Serve and enjoy!
Preparation
Can you make zuppa toscana ahead of time?
Yes, you can prepare this a day or two in advance, but don’t stir in the kale (or whichever greens you’ve chosen to use) until immediately before serving. If at all possible, waiting to stir in the cream is ideal, but not necessary.
What if I can’t find Italian sausage?
Sometimes there’s a run on Italian sausage at my market and I’ll substitute breakfast sausage. It works great and still tastes delicious! Pretty sure we used breakfast sausage during the live show!
Storage and leftovers
How long does zuppa toscana last in the fridge?
Leftovers will last 3 – 4 days in the refrigerator when kept in a sealed container.
Can you freeze zuppa toscana?
You can freeze the soup leftovers (or even before serving). If you are freezing before serving, freeze without the cream or kale added. Incorporate those when reheating the soup. To freeze, allow the soup to cool and then store in a sealed container. It will last in the freezer for several months. Defrost in the refrigerator overnight for best results.
What’s the best way to reheat?
The best way to reheat zuppa toscana is on the stove top over medium heat. Alternatively, you can reheat individual portions in the microwave on high power for 60 – 90 seconds.
Tips for making Zuppa Toscana
🟢 Make sure not to boil after you’ve added the half and half. This can cause separation and a change in texture.
🟢 Try making your bacon in the oven to cut down on prep.
🟢 Add Kale immediately before serving so it doesn’t go completely wilted and limp in the bowl.
🟢 Try another leafy vegetable like mustard greens!
Complete your meal with our recipe suggestions!
This soup could truly be treated as a full meal on it’s own, but if you’re looking for a little something extra, try it alongside our easy garlic knots, homemade french bread, or no knead beer bread. It’s also great alongside garlic roasted carrots or easy sauteed veggies. And definitely don’t forget a batch of quick nutella cookies or chocolate chip peanut butter cookies for dessert!
More potato recipes to love!
- Potato Soup
- Crockpot Corn Chowder
- Twice Baked Potato Casserole
- Mashed Potatoes
- Check out all our easy potato recipes!
More copycat recipes
- Frosted lemonade
- Curry Mustard Sauce
- Broccoli and Cheese Soup
- Shamrock Shake
- Wendy’s Chili Recipe
- Make sure to check out all our awesome copycat recipes!
More soup recipes to love!
- Cabbage roll soup
- Potato soup (no heavy cream)
- Meatball soup
- Broccoli Cheese Soup
- Easy black bean soup
- See all our best soup recipes!
More Italian inspired recipes
- Pizza crescent rolls
- Summer squash soup
- White pizza flatbread
- Italian chicken sandwiches
- Italian sausage soup in the instant pot
- See all our Italian dinner ideas!
Recommended Tools
- Santuko knife – My favorite knife for cutting vegetables! This knife is the perfect size and shape, handles great, and is super reasonably priced. Also, I just love that it’s fun and colorful!
- Garlic press – Need fresh minced or sliced garlic, but don’t want to peel or chop your garlic? This garlic press is the bessssssst. We’ve had ours for as long as I can remember (maybe a wedding present?), and I use it several times a week!
- 6.5 Quart dutch oven – This enameled cast iron dutch oven can go from stove top to oven, and look beautiful doing it. Perfect for chilis, roasts, breads, and stews. Mine is yellow, what color will you choose?
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How to Make Zuppa Toscana
Zuppa Toscana
Ingredients
- 1 pound ground pork sausage mild or hot, depending on your tastes - browned and drained
- 1 pound bacon - cooked drained, and crumbled
- 1 medium sweet yellow onion diced
- 2 tablespoons garlic minced
- 1 teaspoon seasoned salt
- 12 cups chicken or turkey stock
- 5 pounds russet potatoes washed and small cubed (not peeled)
- 1 quart half and half
- 8 - 10 ounces fresh kale rough chopped
Instructions
STOVE TOP DIRECTIONS
- In a (very) large stock pot, saute onion, garlic, and seasoned salt in a small amount of oil or fat for 5-10 minutes, until onions are translucent and garlic is aromatic.
- Add cooked sausage, bacon, and stock, then bring to a light boil.
- Add potato and cook at a low simmer for about 30 minutes, until potato pieces are cooked through.
- Pour in half and half, then bring back up to heat, being careful not to boil (boiling can make the milk separate - your soup will still taste good, it just won't be as pretty).
- Add kale to each soup bowl, then pour the hot soup over top.
INSTANT POT DIRECTIONS
- On saute mode, cook onion, garlic, and seasoned salt in a small amount of oil or fat for 5-10 minutes, until onions are translucent and garlic is aromatic.
- Add cooked sausage, bacon, potatoes, and stock, cover and set to sealing. Cook on manual (high pressure) for 5 minutes. Natural pressure release about 10 minutes.
- Remove lid and stir in half and half, then bring back up to heat, turn on saute mode until soup is heated through to your liking. Do not boil.
- Add kale to each soup bowl, then pour the hot soup over top.
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Zuppa Toscana
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11.16.14
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Sounds fab! Now I can stay home š Pretty pix!
thanks š
This is one of our favorite soups! I can’t wait to try your recipe! I’m totally with you on the garlic press too. Such a great tool.
I always order this when we go out! Love to make it at home soon!
We have made this soup so many times! It is so delicious! Making it today for our friends who are sick. Thank you for such a great recipe!
I hope your friends are well soon! <3
we’ve made this several times now, always a big hit! thank you!