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Creamy Zuppa Toscana recipe, full of crumbled sausage, crispy bacon, and tender potatoes in a rich, flavorful broth! This cozy bowl is inspired by one of your favorite Olive Garden soups, Zuppa Toscana, and it’s even better made at home. The entire family will be asking for seconds!
We’ve added a few extra touches to take this Zuppa Toscana recipe to the next level, while still keeping it simple and satisfying. If you love Olive Garden inspired meals, don’t miss our Instant Pot Pasta e Fagioli or indulgent Creamy Tuscan Chicken — both are perfect for recreating a restaurant style dinner at home.
Why This Recipe Works
This Zuppa Toscana is the ultimate comfort food. With tender potatoes, crispy bacon, savory sausage, and a rich, creamy broth, it’s perfect for cold nights. Made in one pot with simple steps to keep the sausage browned and bacon crisp, every bite is full of flavor.
Though “Zuppa Toscana” means “Tuscan soup,” this version is an American favorite made popular by Olive Garden. We’ve added optional dry white wine for extra depth, and a simple cornstarch slurry to thicken it if you like. It’s creamy, cozy, and incredibly easy to make.
What Goes Into Zuppa Toscana
Zuppa Toscana ingredients are everyday items you find at home, each one bringing bold flavor and comforting texture to the bowl. It’s simple, satisfying, and easy to make at home.
- Italian Sausage – Use mild or hot sausage depending on your preference. Browning it well builds a rich, flavorful base for the soup.
- Bacon – Crispy diced bacon adds smoky depth and a little crunch. Cook it first and use the drippings to sauté the aromatics.
- Potatoes – Russet potatoes are ideal here. Slice them into 1/4-inch rounds so they soften into the broth, thickening it naturally.
- Kale – Fresh kale adds color, texture, and a slight bitterness that balances the creaminess of the broth. Remove tough stems before chopping.
- Cream – Use heavy cream, half and half, or even evaporated milk. It gives the soup a silky, rich finish without being too heavy.
- Fennel & Chili Flakes – These add subtle warmth and flavor complexity. Adjust the chili flakes to your heat preference.
Note: Please see recipe card at the bottom for list of full ingredients and measurements
How To Make Zuppa Toscana
If you’re wondering how to cook Zuppa Toscana, don’t worry because it’s simple and comforting. With just one pot and a few steps, you’ll have a creamy, hearty soup full of flavor and texture.
- Brown the Sausage: Heat a large pot or Dutch oven over medium-high heat. Add the sausage, breaking it up with a wooden spoon. Once browned and cooked through, drain the excess fat, leaving about 1 teaspoon in the pot. Transfer the sausage to a plate and set aside.
- Cook the Bacon and Sauté Aromatics: In the same pot, cook the bacon until crisp, about 10 minutes. Drain most of the fat, leaving about 2 teaspoons in the pot. Add chopped onions and sauté until soft and translucent, about 5 minutes. Stir in the garlic and cook for 1 minute, until fragrant.
- Build the Broth: (Optional) Pour in the white wine and simmer for 2 minutes to reduce. Add chicken broth and season with crushed bouillon, salt, pepper, fennel, and red chili flakes. Increase heat to high and bring to a boil. Add the sliced potatoes and cook for about 10 minutes, or until fork-tender.
- Add Cream and Finish the Soup: Reduce heat to medium. Stir in the cream, then return the cooked sausage and bacon to the pot. Add the chopped kale and simmer for 2 minutes, until the leaves have softened. Serve warm with crusty bread or garlic toast.
Zuppa Toscana is rich, creamy, and satisfying all on its own, but it’s even better with something fresh or savory on the side. Pair it with a crisp salad or a warm veggie dish to round out your meal.
For a refreshing contrast, try our Pesto Grilled Chicken Avocado Salad — it’s light, herby, and full of vibrant flavors. If you’re after something heartier, our Caprese Stuffed Portobello Mushrooms are loaded with melty cheese, tomatoes, and basil, perfect alongside a cozy bowl of soup. Or keep it light and classic with our Skinny Chicken and Avocado Caesar Salad, which adds a satisfying crunch without overpowering the soup’s bold flavors.
Recipe FAQ’s
If you prefer a thicker soup, stir in a cornstarch slurry at the end. Mix 1 tablespoon of cornstarch with 2 tablespoons of heavy cream or cold water, then add it to the pot and let it simmer until slightly thickened.
Yes! Swap out the potatoes for cauliflower florets. They cook quickly and soak up the flavor just as well, making it a great low carb option.
You can substitute kale with baby spinach or Swiss chard. Both wilt quickly and add a similar texture and color to the soup.
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Zuppa Toscana
Ingredients
- 1 tablespoon olive oil
- 1 pound mild Italian Sausage casings removed
- 4 oz diced bacon
- 1 onion large, chopped
- 6 cloves garlic minced
- 1/2 cup dry white wine optional
- 1 1/2 quarts low-sodium chicken broth
- 5 Russet potatoes scrubbed, rinsed and sliced into 1/4-inch slices
- 1 cube beef bouillon crushed
- 1/2 teaspoon salt
- 1/4 teaspoon cracked pepper
- 1 teaspoon ground fennel
- 1 teaspoon red chili flakes optional — adjust to your taste
- 1 1/2 cups half and half or heavy/thickened cream
- 3 cups chopped kale hard stems removed, substitute with baby spinach leaves or Swiss chard
- 1 tablespoon parmesan cheese fresh shredded, for serving
- 1 tablespoon cornstarch optional for thicker soup – SEE NOTES
Instructions
- Fry the sausage in a heavy based pot or Dutch oven over medium-high heat while breaking up the meat with the end of your wooden spoon. When browned, and cooked through (about 10 minutes), drain most of the oil, leaving about 1 teaspoon of drippings in the pot. Transfer sausage meat to a plate.
- Cook the bacon in the same pot/Dutch oven over medium heat until crispy (about 10 minutes). Drain, leaving about 2 teaspoons of drippings in the pot. Transfer cooked bacon to the plate with the sausage meat.
- Sauté onions in the pot and cook until soft and translucent (about 5 minutes). Add the garlic and cook for 1 minute, until fragrant.
- OPTIONAL: Add the wine and let reduce to half (about 2 minutes).
- Increase heat to high, pour in the chicken broth and bring to a boil. Season broth with crushed bouillon, salt, pepper, fennel and chili flakes. Add the potatoes and boil until fork tender (about 10 minutes).
- Reduce heat to medium. Stir in the heavy cream, cooked sausage, bacon and kale. Let simmer for 2 minutes, until kale leaves have softened.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve made this twice, once for my own family once with company. My friend asked me to make it today for her open house game board party. Once I did it with beef w/o bacon, second time I did it with beef and bacon, today I have sweet Italian sauce but no bacon, haha. Any which way tastes delicious.
This recipe is always a family and friends hit!
Could I make all, or even a portion of it, in advance and freeze until ready to serve or complete?
Hey Kim,
Karina appreciates the feedback Thank so much for the 5-star rating.
Yes, you can definitely prepare Zuppa Toscana in advance and freeze portions of it! Here are some tips for freezing and reheating:
Cook and Cool: Prepare the soup according to the recipe, then allow it to cool completely before freezing.
Storage: Transfer the cooled soup to airtight containers or heavy-duty freezer bags. If using bags, lay them flat in the freezer for easier storage.
Freezing: The soup can be frozen for up to 3 months. However, note that the texture of the potatoes and kale may change slightly when thawed, as they can become softer.
Reheating: When you’re ready to serve, thaw the soup in the refrigerator overnight. You can reheat it on the stove over low heat until warmed through. If the soup is too thick after freezing, you can thin it with a little additional chicken broth or cream.
Add Fresh Ingredients: If you want to maintain the best texture and flavor, consider adding fresh kale and bacon when reheating, as they are best enjoyed freshly cooked.
By following these steps, you can enjoy Zuppa Toscana even when you’re short on time!
I make this soup, as written, a lot in the fall/winter seasons and it’s always a big hit! Who needs Olive Garden! Soooo good.
Is there a way to make this in the crockpot? It’s my go to, but I am super busy and need to just throw it and cook.
I love making this just the way it was written. My family has enjoyed this soup several times.
Hi Cat, I’m so happy to hear that you love making the soup as written, and that your family has enjoyed it multiple times! It’s wonderful to know the recipe has become a favourite in your home.
I haven’t found a single recipe on here, that wasn’t amazing! This soup is very good! Everyone in my house loved it!
Hi Jessica, thank you for the lovely feedback! It’s great to hear that everyone in your household loved it!