Zuppa Toscana Soup Recipe
My zuppa toscana recipe is just like the Olive Garden dish I loved so much as a college kid. Except that this soup tastes even better, because homemade soup always does! I eat zuppa toscana in winter like it is medicine for my seasonal blues (which I swear it is). Tortellini soup is another cozy winter fave for when you need a soup that’ll really warm you to the bone.
I love the way spices balance out rich, creamy soups like this (remember the jalapenos in my salmon chowder?! yum.) so I’ve taken some minor liberties with Olive Garden’s zuppa toscana by adding chili powder and pepper flakes! If you prefer it mild, skip the pepper flakes.
What Our Readers Love About Zuppa Toscana
This is the best Zuppa Toscana I’ve ever made! The chili powder adds such a cozy warmth without making it too spicy and I love how hearty it is. Both my husband and three year old had seconds, so I’ll definitely be saving this one to make again in the future! - Christie
What Is Zuppa Toscana?
Loaded with sausage, cream, garlic and parm, Zuppa Toscana means “Tuscan soup”, and the soup that the Olive Garden serves is an American derivative of a Tuscan soup, but it’s not similar to any soup that you’d traditionally be served in Tuscany. But that’s OK! While I love authentic Italian food, there’s plenty of room in my heart for Italian-American food, too.
Zuppa Toscana Ingredients + Swaps
- Bacon: The bacon is optional, but I think its smoky richness is a nice addition.
- Italian sausage: SO many swaps work well here. You could use hot Italian sausage for a kick, or mild if you are serving this to kids. For a leaner version, I love to use chicken sausage. Plain ground pork or turkey work, too.
- Aromatics: Yellow onion and garlic.
- Chicken stock: Veggie stock would also work fine.
- Russet potatoes: Russets are best for creamy soups like this. Save the yukon golds for another day.
- Heavy cream: There’s no great sub for this. It’s really the “secret” to making this Olive Garden soup!
- Kale: Any dark green leafy vegetable works well. I’ve used curly kale, Tuscan kale, baby kale, spinach, and even Swiss chard and they all work great.
- Zucchini: You could skip this if you don’t love zucchini, but I like to have a little veggie boost with my bowlful of cream and sausage.
- Parmesan cheese: The freshly grated stuff is best! Always.
- Spices: Chili powder and red pepper flakes.
How To Make Zuppa Toscana from Scratch
- Brown the sausage and cook the bacon.
- Fry the onion and garlic in the bacon fat.
- Pour in the stock, potatoes and zucchini and bring the whole pot to a boil.
- Simmer until the potatoes are tender.
- Stir in sausage, cream, kale, Parmesan and bacon.
- When the kale is wilted, the soup is done!
How To Store Leftovers & Freeze
You can freeze this soup, but I don’t love it frozen and reheated because the cream can sometimes separate. That said, it does make great leftovers stored in the fridge for a few days! Warm it gently on the stove over medium-low heat for best results.
More Easy Soup Recipes To Cure Your Winter Blues
Call It a Copycat Recipe, Call It Just Darn Delicious—Whatever You Call It, Make It!
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