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Creamy Zuppa Toscana is a savory Italian soup that is made with potatoes, spicy sausage, bacon, and kale. It is thick, creamy, and delicious and is a must-make soup this fall!
This delicious and creamy Zuppa Toscana soup tastes just like it is from the Olive Garden! If you love copycat recipes from your favorite restaurants, try this Creamy Chicken Gnocchi Soup (Olive Garden Copycat), These Avocado Egg Rolls (Cheesecake Factory Copycat, or this classic Fuji Apple Chicken Salad (Panera Bread Copycat).
Creamy Zuppa Toscana Soup Recipe
Zuppa Toscana is a deliciously creamy soup that is hearty and filling! I first tried this soup at Olive Garden and you all know how much I love a good copycat recipe that I can make at home! This one is no exception.
In fact, not only can you make this soup at home but you can make it into an entire Olive Garden meal! I have recipes for Copycat Olive Garden Breadsticks and also the classic Copycat Olive Garden Salad. So stay at home and save some money. Not only is this a simple recipe to make but I think it’s even better than the original!
Ingredients to Make Zuppa Toscana
This soup is simple to make and doesn’t use a ton of ingredients. Make it on the stove or in a slow cooker (instructions below) and you will be making this over and over this winter season!
- Chicken broth: This adds a lot of flavor to the base of the soup.
- Heavy Cream: Heavy cream is a must to make a heavy, thick base for the soup. It helps soak up the potatoes and adds bold flavoring.
- Italian Sausage: Depending on the sausage that you use, this can have a little bit of a kick. Keep that in mind and get mild Italian sausage if you aren’t crazy about heat.
- Bacon: When combined with the sausage, the bacon is so delicious!
- Russet Potatoes: When you are cutting these into cubes, try to keep them uniform in size. That way, they will cook evenly.
- Onion: The onion adds so much flavor. You can use a white or a yellow onion.
- Garlic Cloves: If you don’t have fresh garlic cloves, then you can use minced garlic. 1/2 teaspoon equals about 1 clove.
- Spinach or Kale: This adds color, texture, and a great flavoring to the Zuppa Toscana soup.
- Salt and Pepper: Just a dash for taste!
How to Make Zuppa Toscana
There are a few steps to take to prepare this Zuppa Tuscana soup but they are simple and let me tell you… this soup is worth every step!
- Cook your meats: Cook and crumble the bacon. Set aside on a plate lined with a paper towel. Cook the sausage and set aside.
- Prepare your potatoes: Skin each potato and slice in half and make about 1/4 inch slices. You can slice these into fourths making the potatoes more bite sized.
- Boil your potatoes: Bring a large pot with the chicken broth to a boil. Boil the potatoes for about 10 minutes or until tender.
- Sauté: While the potatoes are boiling, sauté the onion and garlic until tender and set aside.
- Combine ingredients together: Once potatoes are tender, add sausage, onion, garlic, and chopped spinach to the pot. Boil for a couple of minutes until the spinach starts to wilt. Reduce heat and add heavy cream.
- Cook: Finish by cooking until heated through and add salt and pepper to taste.
How to Make Zuppa Toscana in a Slow Cooker
This soup is so simple to make in a crockpot. It doesn’t take long to cook on the stove, but it is nice to have another option for busy days.
- Brown the Meat: Cook and crumble the bacon. Set aside on a plate lined with a paper towel. Cook the sausage and set aside.
- Prepare your Potatoes: Skin each potato, slice it in half, and make about 1/4 inch slices. You can slice these into fourths, making the potatoes more bite-sized.
- Boil your potatoes: Bring a large pot with the chicken broth to a boil. Boil the potatoes for about 10 minutes or until tender.
- Sauté: While the potatoes are boiling, sauté the onion and garlic until tender and set aside.
- Combine ingredients together: Once potatoes are tender, add sausage, onion, and garlic to the slow cooker.
- Cook: Cook on high for about 3 to 4 hours or low for about 5 to 6 hours.
- Last 30 Minutes: Add the kale or spinach to your slow cooker.
Tips for Making Homemade Soup
I love Zuppa Toscana just the way it is but here are a few changes that I use in a pinch:
- Substitute for Heavy Cream: The heavy cream gives this soup a lot of flavoring, but if you don’t have any on hand, you can try substitutes! Instead of using heavy cream, you can use half and half or 1 cup of milk with three tablespoons of cornstarch whisked in.
- Add More Veggies: If you like more vegetables, Try adding in some carrots or corn.
- Can I use Spinach Instead? Yes! You can use spinach or kale in this Zuppa Toscana Soup.
- Add Heat: If you add in a dash of red pepper flakes, the spiciness of this recipe will be taken up a notch!
Storing Leftovers
This delicious Zuppa Toscana soup makes the perfect leftovers!
- In the Refrigerator: prepare and make this soup as instructed. Once it has cooled, place it in an airtight container or ziplock bag. It will last in your fridge for 2 to 3 days.
- Freezer: If you plan on freezing this soup, I recommend leaving out the potatoes and kale and adding that in just before serving. Cook the soup (without the potatoes and kale) and store the soup in a ziplock bag (don’t forget to label it with the date!) for about one month.
- To Reheat: If you are reheating from frozen, thaw the soup overnight in the freezer. Just before serving, add in cooked potatoes and kale and cook on the stove over medium-low heat. Once the kale starts to wilt, it’s ready to serve.
More Delicious Soup Recipes
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Cook the bacon for 5 minutes and crumble it. Set aside on a plate lined with a paper towel. Cook the sausage and set aside.
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Skin each potato, and slice it in half, and make about ¼ in slices. (You can slice these into fourths making the potatoes more bite-sized.)
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Bring a large pot with the chicken broth to a boil. Boil the potatoes for about 10 minutes or until tender.
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While the potatoes boil, saute the onion and garlic for about 5-7 minutes or until tender and set aside.
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Once potatoes are tender, add sausage, onion, garlic, bacon, and chopped spinach to the pot. Boil for 2-3 minutes until the spinach starts to wilt. Reduce heat and add heavy cream.
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Cook for 10 minutes or until heated through, and add salt and pepper to taste.
Calories: 490kcalCarbohydrates: 19gProtein: 13gFat: 41gSaturated Fat: 19gCholesterol: 115mgSodium: 512mgPotassium: 609mgFiber: 1gSugar: 1gVitamin A: 1411IUVitamin C: 9mgCalcium: 62mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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