Our Zuppa Toscana is even better than Olive Garden Zuppa Toscana recipe – add this simple Italian soup recipe to your menu plan now!
This Zuppa Toscana is loosely based on Olive Garden’s Zuppa Toscana soup – 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.
Zuppa Toscana Ingredients
- Pork sausage
- Seasoned salt
- Chicken or turkey stock
- Russet potatoes
- Half and half
How to make Zuppa Toscana
- In a large stock pot, saute onion, garlic, and seasoned salt 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 until potato pieces are cooked through.
- Pour in half and half, then bring back up to heat.
- Add kale to each soup bowl, then pour the hot soup over top. Serve and enjoy!
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!
What to Serve with Zuppa Toscana
Zuppa Toscana Making 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?
More like Zuppa Toscana
- 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
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.