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Zuppa Toscana Recipe
Robyn Stone
Updated Feb 27, 2023
This Zuppa Toscana recipe tastes just like the famous Olive Garden soup and is ready 30 minutes!
Looking for more quick and easy dinner ideas ? I think you’ll love my Pasta Fagioli , Skillet Lasagna , and Spaghetti Sauce .
Why You’ll Love This Recipe
Zuppa Toscana simply means Tuscan Soup and is made with potatoes, garlic, onions, kale, and sausage. This Zuppa Toscana recipe is a great Olive Garden copycat restaurant favorite recipe that is quick and easy to make at home! Made with simple ingredients for an incredibly flavorful soup recipe. No need to go out or order delivery!
Homemade Zuppa Toscana Recipe
Ingredients
To make this rustic-style soup, you’ll need the following ingredients.
- Italian sausage – Adds so much flavor and richness to the soup. You can also substitute with your favorite sausage if you prefer.
- Bacon – Adds flavor to the soup.
- Onion – You’ll use one medium onion that you have diced. If you do not care for onions, you can omit them or substitute them with onion powder.
- Garlic – the recipe uses minced fresh garlic cloves. You can substitute with 1/2 teaspoon of granulated garlic or one teaspoon of Stone House Seasoning instead of the fresh garlic and black pepper in the recipe.
- Red pepper flakes – Optional based on your preferences and the Italian sausage used. If using a hot sausage, leave out the red pepper flakes and allow them to be added to taste.
- Chicken stock or broth – Use homemade or your favorite store-bought.
- Potatoes – I prefer Russet potatoes, but you can use your favorite hearty potato that holds up well in soups.
- Heavy cream – Adds creaminess and richness and softens the recipe flavors.
- Black pepper – if you used Stone House Seasoning in place of the garlic, you can omit additional black pepper or use it to taste.
- Kale – you can also use spinach, collard greens, or swiss chard that has been roughly chopped.
How to Make Zuppa Toscana Recipe
Brown the sausage and bacon. Saute the Italian sausage and bacon in a Dutch oven set over medium heat.
Once the sausage and bacon have cooked through, remove them from the pot with a slotted spoon and set them aside for later use.
Then, stir in the onions, garlic, and red pepper flakes. Cook until the onion is just tender, about 3 minutes.
Drain away the excess drippings.
Add chicken stock and potatoes. Pour in the chicken stock and bring the liquid to a boil. Once boiling, add the potatoes and cook until they are softened, about 15 minutes.
Add heavy cream. Stir in the heavy cream, along with the cooked sausage and bacon. Cook until heated through.
Add greens. Add fresh pepper to taste and stir in chopped greens right before serving.
Storage Tips
To store. Cook according to directions and cool. Store in an airtight container in the refrigerator for up to 4 days.
Here’s how I make my Zuppa Toscana recipe. I sure hope you love it!
Equipment
- Dutch Oven
Ingredients
- ▢ ½ pound Italian sausage
- ▢ 4 slices bacon , diced
- ▢ 1 medium onion , diced
- ▢ 2 cloves garlic , minced
- ▢ ½ teaspoon red pepper flakes , optional
- ▢ 6 cups chicken stock or broth
- ▢ 2 large russet potatoes , cut into 1½-inch chunks
- ▢ 1 cup heavy cream
- ▢ ground black pepper , to taste
- ▢ 2 cups kale , spinach, collard greens or swiss chard, roughly chopped
Instructions
- Saute the Italian sausage and bacon in a Dutch oven set over medium heat. Once the sausage and bacon have cooked through, remove them from the pot with a slotted spoon and set aside for later use. Then, stir in the onions, garlic, and red pepper flakes. Cook until the onion is just tender, about 3 minutes. Drain away the excess drippings.
- Pour in the chicken stock and bring the liquid to a boil. Once boiling, add the potatoes and cook until they are softened, about 15 minutes.
- Stir in the heavy cream, along with the cooked sausage and bacon. Cook until heated through.
- Add fresh pepper to taste and stir in chopped greens right before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Enjoy! Robyn xo
Zuppa Toscana Recipe
Equipment
- Dutch Oven
Ingredients
- ½ pound Italian sausage
- 4 slices bacon diced
- 1 medium onion diced
- 2 cloves garlic minced
- ½ teaspoon red pepper flakes optional
- 6 cups chicken stock or broth
- 2 large russet potatoes cut into 1½-inch chunks
- 1 cup heavy cream
- ground black pepper to taste
- 2 cups kale spinach, collard greens or swiss chard, roughly chopped
Instructions
- Saute the Italian sausage and bacon in a Dutch oven set over medium heat. Once the sausage and bacon have cooked through, remove them from the pot with a slotted spoon and set aside for later use. Then, stir in the onions, garlic, and red pepper flakes. Cook until the onion is just tender, about 3 minutes. Drain away the excess drippings.
- Pour in the chicken stock and bring the liquid to a boil. Once boiling, add the potatoes and cook until they are softened, about 15 minutes.
- Stir in the heavy cream, along with the cooked sausage and bacon. Cook until heated through.
- Add fresh pepper to taste and stir in chopped greens right before serving.
Notes
Nutrition
Zuppa Toscana Recipe https://addapinch.com/zuppa-toscana-recipe/
