Zuppa Toscana is a creamy, spicy soup filled with Italian sausage, potatoes, and kale. It’s quick and easy and tastes just like the one from Olive Garden!
I also have a copycat recipe for Olive Garden’s Pasta Fagioli.
We’ve had several days in a row of chilly weather in the morning and it’s got me in the mood for soup. And soup is my favorite work from home lunch so it’s working out well for this!
Zuppa Toscana is my lunch soup this week and it’s one of my favorites so it’s a good week.
It has a really creamy and spicy soup base and it’s filled with Italian sausage, sliced potatoes, and kale. It’s ready in about 40 minutes and uses just one pot!
If you want something bready to dip in the soup, I highly recommend Oatmeal Rolls.
Ingredients
- Bacon – you will be using the bacon fat to cook the sausage and onion and then the bacon itself gets sprinkled on top of the finished soup.
- Italian sausage – I used mild Italian sausage but you can use hot if you want it to be extra spicy.
- Crushed red pepper flakes – add more or less depending on how spicy you want it.
- Onion
- Garlic
- Chicken broth – I suggest using low-sodium chicken broth so you can control how salty the soup is. Or use homemade chicken broth!
- Yukon gold potatoes – you could use any potato but I like the texture of the yukon golds in this soup. If you use a russet, I would peel it.
- Heavy cream
- Kale – if you don’t like kale, spinach works too!
How To Make Zuppa Toscana
- Cook bacon. Cook bacon over medium-high heat until crispy. Remove bacon, leaving bacon fat behind.
- Cook sausage. Cook sausage, crushed red pepper flakes, and onion in the bacon fat until sausage is cooked through.
- Add garlic. Add garlic and cook for about 30 seconds.
- Stir. Stir in chicken broth and potatoes.
- Simmer. Let simmer for about 20 minutes.
- Stir. Stir in heavy cream and kale.
- Simmer. Let cool until kale is soft, about 5 minutes.
- Serve. Serve hot with the crispy bacon on top.
How Long Is It Good For?
Zuppa Toscana is good for up to 3 days. Make sure to store it in an airtight container in the fridge.
You can reheat on the stovetop or microwave. You will probably need to add extra broth or water to get it back to it’s soupy consistency.
Can You Freeze It?
You can freeze Zuppa Toscana for up to 3 months. I like to use these soup containers for freezing soup.
Let it cool completely before putting it in the freezer. When you are ready to serve it, let it defrost overnight in the fridge and then reheat on the stove. It will probably need more broth or water.
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Zuppa Toscana Soup
Zuppa Toscana is a creamy soup filled with Italian sausage, potatoes, and kale. It's quick and easy and tastes just like the one from Olive Garden!
Ingredients
- 4 slices bacon, cut into pieces
- 1 pound mild Italian sausage
- 1 teaspoon crushed red pepper flakes
- 1 white onion, diced
- 4 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 5 yukon gold potatoes, cut into bite-size pieces
- 1 cup heavy cream
- 4 cups kale, chopped
- salt and pepper, to taste
Instructions
- In a large pot over medium-high heat, cook bacon until crisp. Use a slotted spoon to remove bacon to a paper towel-lined plate. Remove all but about 1 teaspoon of the bacon fat.
- Add Italian sausage and diced onion to the same pot and cook in the bacon fat, breaking up the sausage as it cooks. Once sausage is cooked and onion is translucent, drain off excess fat. (I rinse the sausage for this recipe because I don't want a lot of fat in the broth.)
- Add garlic and cook until fragrant, just 30 seconds.
- Add broth and potatoes. Bring to a boil, cover, and lower the heat to medium. Let simmer for about 20 minutes, until potatoes are soft.
- Stir in heavy cream and kale. Let simmer until kale has softened, about 5 minutes.
- Season to taste with salt and pepper.
- Serve with the crispy bacon on top.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 525Total Fat: 40gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 23gCholesterol: 96mgSodium: 868mgCarbohydrates: 17gFiber: 2gSugar: 5gProtein: 27g
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