Zuppa Toscana – Spend with pennies

Forget about making reservations and prepare Zuppa Toscana at home.

This popular Olive Garden copycat recipe is packed with juicy Italian sausage, bacon, potatoes, and kale simmered in a creamy chicken broth.

What you will need for Zuppa Toscana

Sausage: Use mild or hot ground Italian sausage. You can also make it at home with ground beef or turkey.

Potatoes: You can use any variety of potato in this recipe. Russet potatoes are starchier, while red or Yukon Gold potatoes are waxier and will hold their shape a little better.

Vegetables: Use fresh kale in this Zuppa Toscana or swap in fresh spinach for a milder flavor. PRO TIP: Add the spinach at the end, as it doesn’t need much time to cook.

Broth: I love chicken broth in this recipe. The garlic, onion, and bacon add extra flavor. Heavy cream is added for extra flavor; you can replace it with evaporated milk if you like.

Variations

• For a low-carb version, swap out the potatoes for chopped cauliflower florets.
• Garnish Zuppa Toscana with freshly grated Parmesan or Reggiano cheese for a true restaurant experience!

How to make Tuscan soup

1. Cook the bacon until crispy and set aside.
2. Cook the sausage and onion until the sausage is golden brown. Add the rest of the ingredients. (recipe below) except the cream and let it simmer until the potatoes are tender.
3. Add the cream and simmer until slightly thickened. Decorate.

Storage and reheating

Store leftover Zuppa Toscana in a covered container in the refrigerator for up to 4 days and reheat portions in the microwave or on the stovetop.

Since dairy products don’t freeze well, remove some of the soup before adding the cream and freeze it in zip-top bags for up to a month. Add heavy cream or fresh milk to the soup once it has thawed before reheating.

Did you like this Zuppa Toscana recipe? Don’t forget to leave a comment and rate below!

5 of 72 votes↑ Click on the stars to rate now!
Or to leave a comment, click here!

tuscan soup

Zuppa Toscana is an easy Italian soup loaded with sausage, potatoes and vegetables in a rich, creamy broth.

Preparation time 20 minutes minutes

Cooking time 25 minutes minutes

Total time 45 minutes minutes

Cooking modePrevent your screen from going dark

• In a large pot or Dutch oven, cook the bacon over medium heat until crisp. Remove with a slotted spoon to a plate lined with paper towels. Set aside.

• Add the sausage and onion to the bacon fat and cook until no longer pink. Drain the fat.

• Add the potatoes, kale, chicken broth, garlic, and crushed peppers (if using) to the pot.

• Bring to a boil. Reduce heat and simmer uncovered for 12 to 14 minutes or until potatoes are tender.

• Stir in the heavy cream and pepper and simmer for 1 minute. Taste and season with salt and pepper if desired.

• Garnish with bacon.

If using spinach instead of kale, add it in the last 2 minutes of cooking.
If you want a thicker soup, combine 2 tablespoons of cornstarch with 2 tablespoons of water. Pour the mixture into the boiling soup while stirring until the soup reaches the desired consistency. You may not need all of the cornstarch mixture.
Zuppa Toscana can be kept for up to 4 days in the refrigerator and can be easily reheated on the stovetop or in the microwave.

Service: 1.25cup | Calories: 520 | Carbohydrates: 7gram | Protein: 16gram | Fat: 48gram | Saturated fat: 21gram | Cholesterol: 126mg | Sodium: 1438mg | Potassium: 546mg | Fiber: 1gram | Sugar: 1gram | Vitamin A: 2256International Union | Vitamin C: 38mg | Calcium: 85mg | Iron: 2mg

The nutritional information provided is an estimate and will vary depending on cooking methods and brands of ingredients used.

Course Appetizer, Dinner, Main Course, Lunch, Main Dish, Side Dish, Soup

Kitchen American, Italian

© SpendWithPennies.com. Content and photos are copyrighted. Sharing of this recipe is encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please see my photo usage policy here.