The easiest Zuppa Toscana Soup Recipe, an Olive Garden copycat recipe. This is the perfect bowl of soup during the cooler weather, ready in just under 30 minutes.
Complete the meal by making homemade breadsticks, like the restaurant but so much cheaper.
What is Zuppa Toscana?
Zuppa is translated to soup and Toscana to Tuscany (Tuscan), a region in Italy. The soup is traditionally made with kale, potatoes in a hearty cream.
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Zuppa Toscana Soup Recipe-
This soup is the ultimate comfort food recipe. Cooked sausage with bacon, potatoes and kale in a rich heavy cream broth. The flavor and taste of the soup is amazing and even our picky eaters enjoy the soup.
Zuppa Toscana Ingredients-
The ingredients are as simple as the instructions are.
- Liquids– We use chicken broth and water, but you can use just broth. You can also substitute for vegetable broth.
- Vegetables– Onion and carrot. This is not traditional but we love the added flavor.
- Ground meat– We like mild Italian sausage, hot may be used for a spicy soup.
- Potatoes– Whatever potatoes you have on hand will work great. You can peel them or leave them unpeeled (just wash well).
- Kale– Fresh kale is needed.
- Heavy cream– For a rich broth, we use heavy whipping cream. You can substitute for half and half or milk for a lighter soup.
- Seasoning– Salt, pepper, garlic and you can add red pepper flakes for heat.
HOW TO MAKE ZUPPA TOSCANA SOUP-
I love this recipe because it’s a one-pot meal, great to make in a Dutch oven or a pot with a thick bottom.
- Prep veggies– Peel potatoes and cube, cover with cold water so they don’t brown. Finely cube the onion and shred the carrot. Chop the kale.
- Saute bacon– Saute bacon and remove.
- Brown meat– Saute the ground sausage until browned, breaking it up as it is cooked. Remove from the Dutch oven.
- Saute vegetable- Add the onion and cook until tender, add carrot and continue cooking until the carrot is almost tender. Add garlic and cook until fragrant.
- Liquids– Add the water and chicken broth and bring to a soft boil.
- Potatoes– Drain the potatoes and add to the pot, cook until tender. Add the seasoning.
- Add kale– Add the kale to the pot and cook until kale is tender.
- Cream– Add the sausage and bacon, and heavy whipping cream. Cook for five minutes or until kale is desired tenderness.
- Serve– Serve and enjoy.
Frequently Asked Questions-
If you don’t like the texture of kale or cannot find it in your area, substitute it for chopped spinach. Though we prefer kale, I often substitute for spinach. Keep in mind, spinach cooks much quicker than kale.
If you like a spicier soup, use Hot Italian sausage if everyone eating the soup will enjoy the spicier soup.
Or, you can just add red pepper flakes or Sriracha to your individual bowl. I go with this route as my kids don’t like spicy food.
For a lighter and healthier version of the classic Italian soup, substitute the heavy whipping cream for milk.
I’ve experimented with unsweetened almond milk and coconut milk and both worked as a substitute. You may need to slightly adjust the seasonings according to personal preference.
You can leave out the bacon as well.
CROCK POT ZUPPA TOSCANA-
It’s so easy to convert this creamy and hearty soup to be prepared in a slow cooker (Crockpot).
- In a skillet, brown the sausage with onions and carrots. Transfer to slow cooker.
- Add remaining ingredients minus the cream and kale and stir.
- Secure lid and cook on high 3-4 hours, or for 6-7 hours on low. Cook until potatoes are tender.
- Add cream and kale, stir to combine. Cook for an additional 30-40 minutes until kale is desired tenderness. Enjoy!
ZUPPA TOSCANA INSTANT POT-
This soup can easily be made in an instant pot if you enjoy cooking with one. We have this one and love it.
- Set the setting on your pressure cooker to high saute. Cook the sausage, breaking it up as it’s browned. Add onion and cook until tender. Then add carrots and garlic and cook until carrot tender.
- Add the potatoes, broth, water with salt and pepper.
- Close the lid and cook on high for 5-6 minutes, then quick-release the pressure.
- Stir in the heavy cream with the kale. Cook another 1-2 minutes or until kale is desired tenderness and potatoes cooked through.
- Quick-release the pressure, stir the mixture well and serve.
MORE SOUP RECIPES-
Soup recipes are on the menu in our home at least once a week, and more frequently during the colder weather.
- Pasta Fagioli Recipe
- Italian Sausage Orzo Soup
- Split Pea Soup
- The best Chili
- Easy Taco Soup
- Beet Borscht Soup
Zuppa Toscana Soup Recipe
- 6 oz bacon, chopped & cooked
- 1 pound ground mild Italian sausage
- 1 medium onion, finely chopped
- 2 tsp olive oil
- 1 large carrot, julienned
- 6 garlic cloves, minced
- 8 cups water
- 32 oz chicken broth
- 2 pounds potatoes (5-6 potatoes), diced
- 1 tsp salt, or to taste
- ¼ tsp ground black pepper, or to taste
- ½ tsp red pepper flakes
- 3 cups packed chopped kale, chopped
- 1 1/3 cups heavy whipping cream
- In a Dutch oven or large pot, saute the choped bacon until fully cooked. on medium heat. Remove from pot.
- In the same pot, add the ground sausage and brown on medium/high heat until cooked. Remove from pot.
- With the leftover bacon fat and 2 tsps oil saute the chopped onion until tender. Add the shredded carrots to the onions and saute until tender and cooked.
- Add the minced garlic and cook until fragrant.
- Pour in the water and chicken broth to the pot and bring to a light boil. Add the diced potatoes, and seasonings into the pot and cook on medium heat for about 12-14 minutes or until tender.
- Add in the kale, cooked sausage, bacon, and heavy whipping cream to the soup and cooked for an additonal 5 minutes.
- Serve and enjoy!