Savory bacon, zesty sausage, creamy potatoes, and nutrition-packed kale mingle to create a truly memorable soup that will warm both body and soul.Ā This Zuppa Toscana recipe is so deliciously creamy and flavorful, your guests will be asking for seconds!
What is Zuppa Toscana?
Zuppa Toscana is broad term that translates as “Tuscan soup”.Ā In Italy it most commonly refers to a vegetarian soup featuring cannellini beans, potatoes, vegetables, and is served in a bowl over rustic bread.Ā Here in the U.S. it has taken on a different interpretation since its inception at the popular Olive Garden restaurant chain.Ā 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:Ā if you prefer a lower calorie or lower fat soup, simply reduce the heavy cream or substitute half and half.Ā If you’d like to bulk up the soup further, add some cannellini beans.Ā 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
Let’s get started!
This soup comes together in just a few steps:
Cook the bacon, sausage, and onion:Ā Cook the bacon until done.Ā Add the sausage and cook until no more pink remains.Ā Add the onions and cook until soft and translucent, then add the garlic and cook for another minute.Ā (If you’re using the wine, add it and boil for 2 minutes.)
Add the potatoes, broth and seasonings:Ā 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.Ā If you prefer a thicker soup, add the cornstarch slurry and simmer another minute or two until thickened.
Add the kale and the cream:Ā Ā Add the kale and simmer for another 2-3 minutes or until the kale is wilted and tender.Ā Stir in the cream and heat through.Ā Discard the bay leaf.Ā Add salt and pepper to taste.
Serve:Ā If desired, you can serve your Zuppa Toscana with some freshly grated Parmesan cheese and/or some additional crumbled bacon.
Can Zuppa Toscana Be Made in Advance?
Absolutely!Ā Zuppa Toscana is a great make-ahead dish as the flavor is even better the next day.Ā Simply reheat 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
Zuppa Toscana
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.Ā Add the sausage and cook until no more pink remains.Ā Add the onions and cook until soft and translucent, then add the garlic and cook for another minute.Ā 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.Ā If you prefer a thicker soup, add the cornstarch slurry and simmer another minute or two until thickened.Ā Ā Add the kale and simmer for another 2-3 minutes or until the kale is wilted and tender.Ā Stir in the cream and heat through.Ā Discard the bay leaf.Ā Add salt and pepper to taste.Ā Ā If desired, you can serve your Zuppa Toscana with some freshly grated Parmesan cheese and/or some additional crumbled bacon.
Notes
Nutrition
Melissa says
This was FANTASTIC! Made exactly as written. My husband, who is a chef, said it was restaurant quality. Thank you for sharing this recipe!
Kimberly Killebrew says
That’s wonderful, Melissa, thank you so much for the feedback and please tell your husband thank you for the compliment!
JoeW says
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
Kimberly Killebrew says
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!
Erika Horn says
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.
Kimberly Killebrew says
I’m so thrilled you enjoyed it, Erika, thanks so much for the feedback!
Keith says
Excellent flavoring! Very comforting. Thank you for sharing!
Kimberly Killebrew says
Thank you so much, Keith, I’m happy you enjoyed it! :)
Laura says
The dry white wine is noted as āoptional.ā How will leaving it out affect the flavor of the finished soup?
Kimberly Killebrew says
Hi Laura, it contributes a very subtle flavor and the soup will still be thoroughly delicious without it.
Renate says
Hi. Iām severely allergic to dairy and would love to try your potatoe soup Do you have a substitution?
Kimberly Killebrew says
Hi Renate, you bet. You can use any non-dairy alternative: cashew milk, almond milk, rice milk, etc.
Kate says
I really, really dislike Kale. I’m assuming I could substitute Swiss Chard??
Kimberly Killebrew says
Absolutely, Kate!