Zuppa Toscana Recipe
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Savory bacon, zesty sausage, creamy potatoes, and nutrition-packed kale mingle to create a truly memorable soup that will warm both body and soul. This Zuppa Toscana recipe is so deliciously creamy and flavorful, your guests will be asking for seconds!
This is the first soup I ate after moving to the United States. We had some friends here who took us out to lunch the day after we flew in and they took us to the Olive Garden were I ordered their soup and salad combo. Before long I was enjoying a bowl of hot Zuppa Toscana. I’ve been making it at home ever since and it’s easily one of our favorites and always a hit with dinner guests.
What is Zuppa Toscana?
Zuppa Toscana is broad term that translates as “Tuscan soup”. In Italy it most commonly refers to a vegetarian soup featuring cannellini beans, potatoes, vegetables, and is served in a bowl over rustic bread. Here in the U.S. it has taken on a different interpretation since its inception at the popular Olive Garden restaurant chain. The soup I’m sharing with you is inspired by the Olive Garden, a Zuppa Toscana copycat recipe, and includes Italian sausage and bacon for a tremendous depth of flavor and is packed with kale.
This soup lends itself well to customization: if you prefer a lower calorie or lower fat soup, simply reduce the heavy cream or substitute half and half. If you’d like to bulk up the soup further, add some cannellini beans. Or if you’d like to add more veggies, feel free to add some zucchini, broccoli, red bell pepper, and/or carrots and celery.
Zuppa Toscana Recipe
This soup comes together in just a few steps:
- Cook the bacon, sausage, and onion: Cook the bacon until done. Add the sausage and cook until no more pink remains. Add the onions and cook until soft and translucent, then add the garlic and cook for another minute. (If you’re using the wine, add it and boil for 2 minutes.)
- Add the potatoes, broth and seasonings: Bring the soup to a boil, reduce the heat, cover and simmer 15-20 minutes (less if you’re using Russets which break down faster) or until the potatoes are tender when pierced with a fork. If you prefer a thicker soup, add the cornstarch slurry and simmer another minute or two until thickened.
- Add the kale and the cream: Add the kale and simmer for another 2-3 minutes or until the kale is wilted and tender. Stir in the cream and heat through. Discard the bay leaf. Add salt and pepper to taste.
- Serve: If desired, you can serve your Zuppa Toscana with some freshly grated Parmesan cheese and/or some additional crumbled bacon.
Can It Be Made in Advance?
Absolutely! Zuppa Toscana is a great make-ahead dish as the flavor is even better the next day. It can also be frozen for up to 3 months, thawed, and gently reheated over the stove or in the microwave.
Enjoy!
For more delicious soups be sure to try our:
- Tuscan White Bean and Sausage Soup
- Minestrone Soup
- Italian Wedding Soup
- German Potato Soup
- Creamy Cabbage and Kielbasa Soup
- Chicken Noodle Soup
- French Lentil Soup
- Ham and Bean Soup
- New England Clam Chowder
- Cream of Mushroom Soup
- Cream of Celery Soup
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Zuppa Toscana Recipe
Ingredients
- 6 slices bacon , diced
- 1 pound ground Italian sausage (click link for our homemade Italian sausage!)
- 1 medium yellow onion , chopped
- 4 cloves garlic , minced
- 1/4 cup dry white wine (optional)
- 6 cups quality chicken broth
- 4-5 yellow waxy potatoes (e.g. Yukon Gold), about 2 pounds (these hold their shape better but you can use Russets if you prefer a creamier texture)
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- pinch of red pepper flakes , optional for some heat
- 1 bay leaf
- 6 cups packed chopped kale (1 large bunch), thick stems removed
- 2 cups heavy cream or half and half
- 2 tablespoons cornstarch mixed with 2 tablespoons water or broth (optional if you prefer a thicker soup)
Instructions
- In a pot or Dutch oven, cook the bacon until done. Add the sausage and cook until no more pink remains. Add the onions and cook until soft and translucent, then add the garlic and cook for another minute. Drain some of the excess fat. If you're using the wine, add it and boil for 2 minutes.Add the potatoes, broth, and seasonings. Bring to a boil, reduce the heat, cover and simmer for 15-20 minutes or until the potatoes are tender when pierced with a fork. If you prefer a thicker soup, add the cornstarch slurry and simmer another minute or two until thickened. Add the kale and simmer for another 2-3 minutes or until the kale is wilted and tender. Stir in the cream and heat through. Discard the bay leaf. Add salt and pepper to taste. If desired, you can serve your Zuppa Toscana with some freshly grated Parmesan cheese and/or some additional crumbled bacon.
Notes
Nutrition
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
very tasty, excellent recipe and versatile as well. I added in some shredded carrots, and shredded cut off tough ends from asparagus and I use sour cream instead of heavy cream, I always do. also in place of the kale I used chopped collards from my garden. I ate twice as much as I normally do and I still have nine 12 oz containers for future suppers. thank you
That’s wonderful, I’m so happy you enjoyed it, Gerard, thank you! Funny you mention adding collards because that’s what I’ve been using from my garden as well – the unexpected freezing temps and snow did a number on a lot of my kale but my collards are hanging in there!
This was FANTASTIC! Made exactly as written. My husband, who is a chef, said it was restaurant quality. Thank you for sharing this recipe!
That’s wonderful, Melissa, thank you so much for the feedback and please tell your husband thank you for the compliment!
Made this without dairy (or substitute). The flavor of the sausage-infused chicken broth was perfect, and I didn’t want to dilute that.
Superb, and way up there on my list of favorite soups.
Many thanks for this.
Joe
That’s just awesome, JoeW, I’m happy you were able to adapt it to your preferences and that it was a hit – thank you!
Made this soup last week, absolutely delicious. I did not use the white wine and it still was very very good. Will this will into our rotation. Just a fyi, I made this soup a couple of weeks ago using another recipe. Had to throw it out, no flavor. Your soup had so much flavor it really was delicious.
I’m so thrilled you enjoyed it, Erika, thanks so much for the feedback!
Excellent flavoring! Very comforting. Thank you for sharing!
Thank you so much, Keith, I’m happy you enjoyed it! :)
The dry white wine is noted as “optional.” How will leaving it out affect the flavor of the finished soup?
Hi Laura, it contributes a very subtle flavor and the soup will still be thoroughly delicious without it.
Hi. I’m severely allergic to dairy and would love to try your potatoe soup Do you have a substitution?
Hi Renate, you bet. You can use any non-dairy alternative: cashew milk, almond milk, rice milk, etc.
I really, really dislike Kale. I’m assuming I could substitute Swiss Chard??
Absolutely, Kate!