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Zuppa Toscana Recipe

Zuppa Toscana

iamwinfred
This Zuppa Toscana recipe is my go-to version of the classic Olive Garden favorite, made from scratch in one pot with simple ingredients you can find at any grocery store. Smoky bacon, spicy Italian sausage, and tender potatoes simmer together in a creamy broth until every spoonful tastes like something you'd order at a cozy Italian restaurant. Ready in under an hour, it reheats beautifully, making it a weeknight staple from October through March.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Soup
Cuisine Italian
Servings 8
Calories 420 kcal

Equipment

  • Large Dutch oven or heavy-bottomed stockpot
  • Sharp chef's knife
  • Cutting board
  • Wooden spoon
  • Ladle
  • Measuring cups and spoons
  • Enameled Cast Iron Dutch Oven optional, holds heat evenly for better browning
  • Fine Mesh Ladle Set optional, makes serving easier

Ingredients
  

  • 1 lb Italian sausage 450g, bulk, mild or spicy
  • 6 slices bacon chopped
  • 1 small yellow onion about 1 cup or 150g, diced
  • 3 cloves garlic minced
  • 6 cups chicken broth 1.4 liters
  • 2 cups water 475ml
  • 3 large russet potatoes about 2 lbs or 900g, sliced into half moons
  • 3 cups kale stems removed and roughly chopped
  • 1 cup heavy cream 240ml
  • 1/2 tsp red pepper flakes optional
  • salt to taste
  • black pepper to taste

For Serving

Instructions
 

  • Cook the chopped bacon in a Dutch oven over medium-high heat for 5-7 minutes until crisp. Transfer to a paper towel-lined plate and reserve 1 tablespoon of bacon fat in the pot.
  • Brown the Italian sausage in the reserved bacon fat for 5-6 minutes, breaking it into crumbles. Transfer to the plate with the bacon, leaving the drippings in the pot.
  • Saute the diced onion in the drippings for 4-5 minutes until soft. Stir in the minced garlic and cook for 1 minute until fragrant.
  • Pour in the chicken broth and water, scraping up any browned bits. Add the sliced potatoes and bring to a boil. Reduce to a simmer and cook for 12-15 minutes until fork-tender. Season with salt and pepper.
  • Return the browned sausage and most of the bacon to the pot, reserving some for garnish. Simmer for 2-3 minutes. Stir in red pepper flakes if desired.
  • Reduce heat to a gentle simmer. Stir in the heavy cream and chopped kale, cooking for 2-3 minutes until the kale wilts and turns bright green. Do not boil.
  • Ladle the hot soup into bowls, top with reserved crispy bacon and a generous sprinkle of grated Parmesan cheese. Serve immediately.

Notes

  • Slice the potatoes thin so they cook evenly and finish at the same time.
  • Use spicy Italian sausage if you want a soup with more kick.
  • Do not skip cooking the bacon first—the drippings build the flavor base.
  • Add the kale at the very end so it stays bright and does not turn mushy.
  • Warm the cream slightly before adding it so it does not shock and curdle in the hot broth.
  • Let the soup rest for 5 minutes off heat before serving so the flavors settle.
  • Swap kale for baby spinach if that is what you have on hand; add it during the last minute of cooking.
  • Use turkey sausage and turkey bacon for a lighter version.
  • Stir in a can of white beans for extra fiber and protein.
  • Make it dairy free by using coconut milk instead of heavy cream.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring often.
  • Freeze without the cream and kale for up to 3 months, then add both fresh when reheating.

Nutrition

Serving: 1BowlCalories: 420kcalCarbohydrates: 20gProtein: 18gFat: 30gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 950mgPotassium: 800mgFiber: 2gSugar: 3gVitamin A: 45IUVitamin C: 20mgCalcium: 10mgIron: 10mg
Keyword comfort food, olive garden copycat, potato soup, zuppa toscana
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