Zuppa Toscana, which translates simply to “Tuscan Soup,” is a soul-warming, robust, and incredibly flavorful Italian-inspired soup that has captured the hearts and palates of food lovers worldwide. While its name suggests a centuries-old tradition from the Italian countryside, the version we know and love is largely a creation of modern Italian-American cuisine, popularized by restaurant chains but perfected in home kitchens.
Why Is This Zuppa Toscana So Popular?
The immense popularity of Zuppa Toscana is a direct result of its powerful, crowd-pleasing flavor profile and its straightforward preparation. Firstly, it offers a perfect balance of textures and tastes. The savory, fennel-spiced sausage, the soft, starchy potatoes, the slight bitterness of the kale, and the rich, creamy broth create a symphony in every spoonful that is endlessly engaging. Secondly, it is unapologetically hearty. This is not a light broth-based soup; it is a substantial meal-in-a-bowl that satisfies even the biggest appetites, making it a dependable family dinner. Thirdly, its flexibility is legendary. It can be easily adapted to be gluten-free, dairy-free, or lower in carbs, and it welcomes various additions like white beans or different greens. Finally, its restaurant-quality appeal makes it a favorite. Recreating a beloved restaurant dish at home, often with more wholesome ingredients and for a fraction of the cost, provides a deep sense of accomplishment and delight.
Why You’ll Love This Zuppa Toscana:
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One-Pot Wonder: Minimal cleanup is a major win. The entire soup comes together in a single Dutch oven or stockpot.
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Meal-Prep Champion: The flavors meld and intensify overnight, making leftovers even more delicious for lunch or dinner the next day.
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Feeds a Crowd Effortlessly: This recipe scales up beautifully, making it the perfect choice for potlucks, game day gatherings, or simply feeding a large family.
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Comfort Food at its Finest: The combination of sausage, potatoes, and cream is the holy trinity of comfort, providing a sense of warmth and well-being.
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Surprisingly Simple Elegance: While the final product tastes complex and sophisticated, the process is accessible to cooks of any skill level.
Here’s what you’ll need:
The Savory Foundation:
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1 pound (450g) Italian sausage (hot or mild, based on preference), casings removed
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4 slices thick-cut bacon, chopped (optional, for added smokiness)
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1 large yellow onion, diced
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4 cloves garlic, minced
The Hearty Vegetables & Potatoes:
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6 cups (1.5 liters) chicken broth, low-sodium preferred
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2 cups water
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1.5 pounds (700g) Russet or Yukon Gold potatoes, washed and cut into ½-inch cubes (peeling is optional)
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1 teaspoon dried oregano
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½ teaspoon red pepper flakes (optional, for extra heat)
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Salt and freshly ground black pepper to taste
The Greens & Creamy Finish:
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1 large bunch Lacinato (Tuscan) kale or regular curly kale, stems removed and leaves chopped into bite-sized pieces
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1 cup heavy cream (or half-and-half for a slightly lighter version)
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Optional for thickening: 2 tablespoons all-purpose flour or 1 tablespoon cornstarch mixed with 2 tablespoons water
For Garnish:
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Freshly grated Parmesan cheese
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Chopped fresh parsley
How to Make Zuppa Toscana:
Now that you have your ingredients ready, let’s dive into the steps for making this delightful Zuppa Toscana. It’s as easy as pie, and I promise you’ll feel like a culinary superstar!
Step 1: Brown the Sausage and Bacon
In a large Dutch oven or heavy-bottomed stockpot, cook the chopped bacon (if using) over medium heat until crispy. Remove the bacon with a slotted spoon and set it aside on a paper towel, leaving the rendered fat in the pot. Add the Italian sausage to the pot, breaking it up with a wooden spoon. Cook until it is well-browned and no longer pink. This step builds the foundational, savory flavor of the entire soup.
Step 2: Sauté the Aromatics
Add the diced onion to the pot with the sausage and cook for 5-6 minutes, until it becomes softened and translucent. Add the minced garlic and cook for an additional minute until fragrant. Be careful not to burn the garlic. If there is excess grease, you can drain off all but about 1 tablespoon.
Step 3: Build the Broth Base
Pour the chicken broth and water into the pot, scraping the bottom with your spoon to lift all the delicious browned bits (fond). This process, called deglazing, is crucial for flavor. Add the cubed potatoes, dried oregano, and red pepper flakes (if using). Bring the soup to a boil, then reduce the heat to a simmer.
Step 4: Simmer Until Potatoes are Tender
Cover the pot and let the soup simmer for 15-20 minutes, or until the potatoes are fork-tender. They should be soft but not falling apart completely.
Step 5: Thicken the Soup (Optional but Recommended)
If you prefer a thicker, more stew-like consistency, this is the time to thicken the soup. In a small bowl, create a slurry by mixing the 2 tablespoons of flour with a few tablespoons of the hot soup broth until smooth. Slowly whisk this slurry back into the simmering soup. Alternatively, you can use a cornstarch slurry. Let the soup simmer for another 3-5 minutes until it thickens slightly.
Step 6: Wilt the Kale and Add Cream
Stir in the chopped kale and let it cook for 3-5 minutes, just until it has wilted and turned bright green. Then, turn the heat down to low. Stir in the heavy cream. It is critical not to let the soup boil after adding the cream, as this can cause it to curdle. Heat it through gently until just steaming.
Step 7: Final Seasoning and Serve
Taste the soup and season with salt and freshly ground black pepper as needed. The sausage and bacon are salty, so taste first. Ladle the hot soup into bowls and garnish with the reserved crispy bacon, a generous sprinkle of freshly grated Parmesan cheese, and a pinch of fresh parsley.
Tips for Success:
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Choose Your Sausage Wisely: The sausage is the star. Using a high-quality Italian sausage with good seasoning is key. For authentic flavor, look for sausage with fennel seed.
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Don’t Overcook the Potatoes: Cook them just until tender. If they are overcooked, they will turn to mush in the soup, especially as leftovers.
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Lacinato vs. Curly Kale: Lacinato (or Dinosaur) kale is more tender and has a milder flavor than curly kale, making it the preferred choice. If using curly kale, you may want to remove the tough ribs and chop it finely.
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Temper the Cream: To absolutely prevent curdling, you can “temper” the cream by slowly whisking a ladleful of the hot soup into the cream in a separate bowl to warm it up, then slowly stir that mixture back into the pot.
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Make it Ahead: For the best flavor, you can prepare the soup up to the point before adding the kale and cream. Store it in the fridge, and when ready to serve, reheat, then proceed with the final steps.
Equipment Needed:
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Large Dutch Oven or Heavy-Bottomed Stockpot (6-quart or larger)
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Wooden Spoon
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Sharp Chef’s Knife and Cutting Board
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Measuring Cups and Spoons
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Ladle
Variations of Zuppa Toscana:
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Lighter/Healthier Version: Use turkey Italian sausage, skip the bacon, and substitute the heavy cream with 2% milk or even full-fat coconut milk for a dairy-free option.
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Spicy Zuppa Toscana: Use hot Italian sausage and increase the red pepper flakes to 1 teaspoon. Garnish with sliced fresh jalapeño.
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White Bean Zuppa Toscana: Add 1 can of drained and rinsed cannellini beans along with the potatoes for extra fiber and protein.
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Loaded Potato Zuppa Toscana: Top each bowl with shredded cheddar cheese, extra crispy bacon, and a dollop of sour cream for a “loaded baked potato” twist.
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Keto/Low-Carb Zuppa Toscana: Omit the potatoes and replace them with diced radishes (which become mild and potato-like when cooked) or cauliflower florets.
Serving Suggestions for Zuppa Toscana:
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The Classic Accompaniment: A thick, crusty loaf of Italian or sourdough bread is essential for dipping and soaking up every last drop of the creamy broth.
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With a Fresh Salad: A simple side salad with a sharp, lemony vinaigrette helps cut through the richness of the soup.
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As a Restaurant-Style Feast: Serve it in a hollowed-out bread bowl for the ultimate cozy, indulgent experience.
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For a Casual Gathering: Keep it warm in a slow cooker on a buffet line for a party or potluck.
Prep Time:
20 minutes
Cooking Time:
40 minutes
Total Time:
1 hour
Nutritional Information:
(Estimated per serving, based on 6 servings)
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Calories: ~480
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Protein: 20g
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Sodium: ~1200mg (varies with broth and sausage)
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Sugar: 5g
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Fat: 35g
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Carbohydrates: 25g
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Fiber: 3g
FAQs about Zuppa Toscana:
Q: Can I make this soup in a slow cooker?
A: Absolutely. Brown the sausage, bacon, and onions in a skillet first, then transfer them to the slow cooker. Add the broth, water, potatoes, and seasonings. Cook on LOW for 6-7 hours or HIGH for 3-4 hours. Add the kale and cream during the last 30 minutes of cooking.
Q: Can I freeze Zuppa Toscana?
A: It is not recommended to freeze soups with cream and potatoes. The dairy can separate and become grainy upon thawing, and the potatoes will turn mushy and disintegrate. It is best enjoyed fresh or stored in the refrigerator for up to 3 days.
Q: My soup is too thin. How can I thicken it?
A: The optional flour or cornstarch slurry described in Step 5 is the best method. You can also mash a few of the cooked potatoes against the side of the pot with a fork and stir them back in to naturally thicken the broth.
Q: What can I use instead of kale?
A: Fresh spinach is an excellent substitute. Add it at the very end, just until it wilts, as it cooks much faster than kale. Swiss chard is another good option.
Q: Why is my cream curdling?
A: Curdling occurs when the cream is heated too quickly or the soup boils after it’s added. Always add the cream at the end, over low heat, and avoid boiling. Tempering the cream (see Tips for Success) is the safest method.
Final Thoughts:
Zuppa Toscana is more than a recipe; it is a reliable, heartwarming staple that deserves a permanent place in your culinary rotation. It is a dish that consistently delivers immense flavor and satisfaction from a surprisingly simple and accessible process. This soup is a perfect example of how a few quality ingredients, when combined with care, can create something far greater than the sum of its parts. It is a guaranteed crowd-pleaser that will have your family and friends asking for the recipe, and its comforting, robust character makes it a go-to meal for any chilly evening. So, grab your largest pot, brown that sausage with purpose, and get ready to enjoy one of the most beloved and deeply satisfying soups you will ever make.
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Zuppa Toscana: Olive Garden Copycat Soup
- Total Time: 1 hour
Description
Make the famous Olive Garden soup at home! This easy Zuppa Toscana recipe with sausage, potatoes & kale is even better than the original
Ingredients
The Savory Foundation:
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1 pound (450g) Italian sausage (hot or mild, based on preference), casings removed
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4 slices thick-cut bacon, chopped (optional, for added smokiness)
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1 large yellow onion, diced
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4 cloves garlic, minced
The Hearty Vegetables & Potatoes:
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6 cups (1.5 liters) chicken broth, low-sodium preferred
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2 cups water
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1.5 pounds (700g) Russet or Yukon Gold potatoes, washed and cut into ½-inch cubes (peeling is optional)
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1 teaspoon dried oregano
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½ teaspoon red pepper flakes (optional, for extra heat)
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Salt and freshly ground black pepper to taste
The Greens & Creamy Finish:
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1 large bunch Lacinato (Tuscan) kale or regular curly kale, stems removed and leaves chopped into bite-sized pieces
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1 cup heavy cream (or half-and-half for a slightly lighter version)
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Optional for thickening: 2 tablespoons all-purpose flour or 1 tablespoon cornstarch mixed with 2 tablespoons water
For Garnish:
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Freshly grated Parmesan cheese
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Chopped fresh parsley
Instructions
Step 1: Brown the Sausage and Bacon
In a large Dutch oven or heavy-bottomed stockpot, cook the chopped bacon (if using) over medium heat until crispy. Remove the bacon with a slotted spoon and set it aside on a paper towel, leaving the rendered fat in the pot. Add the Italian sausage to the pot, breaking it up with a wooden spoon. Cook until it is well-browned and no longer pink. This step builds the foundational, savory flavor of the entire soup.
Step 2: Sauté the Aromatics
Add the diced onion to the pot with the sausage and cook for 5-6 minutes, until it becomes softened and translucent. Add the minced garlic and cook for an additional minute until fragrant. Be careful not to burn the garlic. If there is excess grease, you can drain off all but about 1 tablespoon.
Step 3: Build the Broth Base
Pour the chicken broth and water into the pot, scraping the bottom with your spoon to lift all the delicious browned bits (fond). This process, called deglazing, is crucial for flavor. Add the cubed potatoes, dried oregano, and red pepper flakes (if using). Bring the soup to a boil, then reduce the heat to a simmer.
Step 4: Simmer Until Potatoes are Tender
Cover the pot and let the soup simmer for 15-20 minutes, or until the potatoes are fork-tender. They should be soft but not falling apart completely.
Step 5: Thicken the Soup (Optional but Recommended)
If you prefer a thicker, more stew-like consistency, this is the time to thicken the soup. In a small bowl, create a slurry by mixing the 2 tablespoons of flour with a few tablespoons of the hot soup broth until smooth. Slowly whisk this slurry back into the simmering soup. Alternatively, you can use a cornstarch slurry. Let the soup simmer for another 3-5 minutes until it thickens slightly.
Step 6: Wilt the Kale and Add Cream
Stir in the chopped kale and let it cook for 3-5 minutes, just until it has wilted and turned bright green. Then, turn the heat down to low. Stir in the heavy cream. It is critical not to let the soup boil after adding the cream, as this can cause it to curdle. Heat it through gently until just steaming.
Step 7: Final Seasoning and Serve
Taste the soup and season with salt and freshly ground black pepper as needed. The sausage and bacon are salty, so taste first. Ladle the hot soup into bowls and garnish with the reserved crispy bacon, a generous sprinkle of freshly grated Parmesan cheese, and a pinch of fresh parsley.
Notes
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Large Dutch Oven or Heavy-Bottomed Stockpot (6-quart or larger)
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Wooden Spoon
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Sharp Chef’s Knife and Cutting Board
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Measuring Cups and Spoons
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Ladle
- Prep Time: 20 minutes
- Cuisine: American
Nutrition
- Calories: 480
- Sugar: 5g
- Sodium: 1200mg
- Fat: 35g
- Carbohydrates: 25g
- Protein: 20g
