Tuscan Zuppa Recipe

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You can't go wrong with a satisfying soup on a cold day. I often find myself making minestrone soup, casserole chicken noodle soup, or this tasty Tuscan Zuppa for a quick and easy dinner.

Every time I go to the Olive Garden, I have to ask for the Zuppa Toscana soup. I love all savory, smoky and spicy flavors! This homemade version is even better than the one you would get at your local Olive Garden, and it couldn't be easier to make.

How is zuppa toscana made?

The first step is to cook the diced bacon until crisp and golden. Remove the bacon from the pan, then cook the Italian sausage and onion until golden and well cooked. Add garlic, sliced ​​potatoes, chicken stock, and seasonings, then simmer the soup until the potatoes are tender. Finish the soup by adding a little cream and fresh cabbage. Top the soup with the reserved bacon and a pinch of parsley, then serve and enjoy.

Tips for the perfect soup.

  • This recipe calls for hot Italian sausages, but you can use soft sausages if you prefer slightly less heat. I used to use pork sausage, but turkey or chicken sausage will also work well.
  • Kale is traditionally used in this soup, but you can substitute a different green like spinach or endive if you prefer the flavor.
  • While the potatoes in this dish are traditionally sliced ​​before adding them to the pot, you can cut them into cubes if you like. To save a little time, try using a bag of diced frozen potatoes. If you follow this route, you won't need to simmer the soup for that long, reduce the time to 10 minutes.
  • Serve this soup as an appetizer or as a main dish with fresh bread and a green salad on the side.

Crock pot directions

This recipe can be adapted to work in your slow cooker. Cook the sausage, onion, and garlic, then place them in the pot with all the remaining ingredients except the kale, bacon, parsley, and heavy cream. Cook the soup over low heat for 4 hours. Add cream and kale and cook soup for 5 more minutes or until kale is wilted. Top the soup with bacon and parsley, then serve.

How long does zuppa toscana last in the fridge?

Zuppa Toscana contains cream, so you must eat it within 3 days after it enters the refrigerator.

Can you freeze zuppa toscana?

You can freeze Zuppa Toscana. Serve it within 2 months after freezing. You can freeze a soup pot in an airtight container or freeze individual servings. To reheat the soup, simply thaw it in the refrigerator and put the thawed soup in a saucepan over medium heat until heated through.

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Skip your local Olive Garden and try making this soup at home! It is full of salty flavors and is always a huge hit with family and friends.

More delicious soup recipes

  • Tortellini soup
  • Cabbage Soup
  • Cheese burger soup
  • Italian wedding soup
  • Ham and bean soup (slow cooker)

Zuppa Toscana

This recipe from Zuppa Toscana is a hearty soup loaded with Italian sausages, bacon, kale, and potatoes. A copy of the Olive Garden favorite that tastes even better when you make it at home!

Preparation time: 20 minutes Cook time: 40 minutes Total time: 1 hour

Servings: 6 Calories: 502kcal


  • 4 slices of diced bacon
  • 1 pound hot Italian sausage casings removed
  • 1/2 cup diced onion
  • 2 1/2 teaspoons minced garlic
  • 3/4 pound thinly sliced ​​Russet potatoes
  • 6 cups chicken broth
  • salt and pepper to taste
  • 1 cup heavy cream
  • 1 bunch of kale stalks removed, leaves cut into 1-inch pieces
  • 2 tablespoons of chopped parsley


  • Place the bacon in a large saucepan over medium-high heat. Cook, stirring occasionally, until the bacon is golden and crisp, about 4 to 5 minutes.
  • Remove the bacon from the pot and reserve for later use. Drain most of the fat from the pan, leaving about 2 teaspoons in the pot.
  • Add the sausage to the pot and cook, splitting the meat with a spoon, until the sausage is browned, about 4-5 minutes. Add onion and cook for another 3-4 minutes.
  • Add garlic and cook for 30 seconds. Drain off any excess fat.
  • Add the potatoes, chicken stock, and salt and pepper to the pot. Bring to a simmer.
  • Cook 15-20 minutes until potatoes are tender. Add the cream and kale. Cook for another 4-5 minutes until the kale is wilted.
  • Top soup with reserved bacon and chopped parsley, then serve.


Calories :: 502kcal | Carbohydrates: 16 g | Protein: 17g | Fat: 31g | Saturated Fat: 18g | Cholesterol: 118mg | Sodium: 665mg | Potassium: 797mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2804IU | Vitamin C: 48 mg | Calcium: 92mg | Iron: 2mg

Tuscany Recipe Zuppa

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