Creamy Zuppa Toscana recipe, full of crumbled sausage, crispy bacon and tender potatoes in a creamy broth! Make this Olive Garden Soup right at home!
This recipe is adapted from one of your favourite Olive Garden soups — Zuppa Toscana. The entire family gets behind this one, craving more than just one bowl. Low carb option included.
We’ve added a couple of extra ingredients to make it EVEN BETTER than the original!
ZUPPA TOSCANA
Comfort food in a bowl. From the mild (or hot) flavours of Italian sausage, crispy flavourful of bacon pieces, hearty chunks of tender potatoes, a creamy splash of cream, this is the soup to make on a cold and miserable day/night when you have unlimited garlic bread lying around.
While Zuppa Toscana translates to “Tuscan soup,” this is not a traditional soup from the region. Much like a Garlic Butter Tuscan Shrimp, Salmon or Chicken, this soup was made famous by Olive Garden restaurant chains around the Unites states.
If you’ve loved our Creamy Tortellini soup, you will love this one! All done in one pot with some tricks to keep your sausage and bacon nice and crispy, with the added flavour from cooking with drippings.
ZUPPA TOSCANA RECIPE
What makes our Zuppa Toscana recipe different? We added in dry white wine (which is optional and can be left out if you prefer), which makes this soup even better! Of course, if you’re hesitant and would rather stick to the classic, you can leave it out which won’t effect the final taste.
Our recipe also includes an option to thicken it right at the end with a cornstarch slurry (cornstarch mixed with a little heavy cream or half and half).
WHAT GOES IN THIS SOUP
You don’t need much at all to make this Zuppa Toscana soup recipe, which is surprising since it contains so much flavour.
- Browned, crumbled Italian sausage provides all of the seasoning.
- Crisped bacon gives you a mouthwatering flavour and texture.
- 1/4-inch sliced potatoes cook down into the broth to create a thick and chunky soup that goes so well with the spice coming through. Hearty and satisfying.
- Fennel and chili flakes provide a little something extra.
- Kale provides delicious texture in every bite.
- Heavy cream (thickened cream, evaporated milk of half and half) adds an irresistible richness to the broth.
HOW TO MAKE ZUPPA TOSCANA
You’re going to start by removing the sausage casings using a pair of kitchen scissors or a knife. Grab a heavy based pot, cast iron or Dutch oven to cook in. When browning the sausage meat, break it up with the tip of your wooden spoon.
Once it’s browned drain it from as much oil as you can and transfer it to a plate lined with paper towel. Leave some drippings in the pot to fry your bacon in. then transfer the bacon to the same plate with the sausage. This is what keeps your meats nice and crispy for adding in later when the Zuppa Toscana is near done.
Sautéing the onion and garlic in some of those bacon/sausage drippings left in the pan is where the flavours really start to develop. Adding the wine at this point creates another layer of flavour.
You can use chicken broth or stock seasoned with crushed bouillon (or any stock powder), fennel seeds (ground or whole) and chili flakes. Chili flakes are optional, depending on your heat preference and how spicy the sausages are.
The potatoes are boiled in the broth until JUST fork tender (about 10 minutes). Then the cream is stirred in with the cooked sausage, crispy bacon and kale. We add in 3/4 of the meat mixture, leaving the last amount to sprinkle over each bowl of soup when serving this Zuppa Toscana.
Serve with parmesan cheese and a nice glass of chilled wine!
Love Olive Garden Recipes? Try these adaptions!
Pasta e Fagioli
Creamy Tuscan Chicken
Zuppa Toscana
Ingredients
- 1 tablespoon olive oil
- 1 pound mild Italian Sausage casings removed
- 4 oz (125 g) diced bacon
- 1 large onion chopped
- 6 cloves garlic minced
- 1/2 cup dry white wine optional
- 1 1/2 quarts (1.5 litres) 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 black 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)
- Fresh shredded parmesan cheese for serving
- 1 tablespoon cornstarch (optional -- for a 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.
Sharon Jeter says
A very flavorful soup! I didn’t have fennel but didn’t miss it. Used red wine instead of white and added an additional cup of broth because we like soupier soups. A great dinner.
Ashley says
This recipe is INSANE. I almost couldn’t believe it. I’m not a great cook but I’m working on being better, and this made me feel quite capable. The wine adds a whole other level. Everyone raved at our house!
MomNurse says
My family loved this version. I think the white wine is definitely the missing ingredient that is left out in other recipes. I will be making this throughout the fall!
Camille R. says
I haven’t made a recipe that wasn’t delicious. My only question is how do i drag and drop into a saved collection. It doesn’t seem to work. Is there a sign on area to save collections?
Ashley says
This is the most delicious soup ever. I used hot Italian sausage instead of mild and didn’t use the chili flakes since the hot sausage gave it a nice spice. 10/10 I’m definitely making this again.
Jamie says
This soup was perfection, and I mean that. I only came here for some inspiration and I rarely follow a recipe to a T but this one just seemed “right” as I read through it so I not only followed it exactly, but I actually measured out every ingredient (I NEVER do that) and it turned out just amazing. My whole family (husband + four picky kids) all gobbled this up. Great job!! Can’t wait to try other dishes from your site.
Dee says
Another great recipe! My sons and their girlfriend, my husband; we all devoured it. The rib roast is almost ready for our evening meal. I so enjoy your blog! You make some of the best meals out there! Thank you for sharing your way of cooking and world class recipes. You truly are an inspiration!
Kristy leistner says
I plan on making this today. Can I use fat free evaporated milk instead of cream?
Crystal says
Love this… Can i make it in the instapot?
tracy williams says
Fabulous recipe. My husband and I enjoyed it 100%. Instead of 5 Russet potatoes I used 3 Russets and 2 large sweet potatoes. It was absolutely delicious. Next time, I may try to drop the fat content by using mashed potatoes or fat free 1/2 and 1/2 and see how that works out. But we just loved this soup. Thank you so much for sharing it with us.
Ali says
Has anyone made it with the cauliflower yet? We are tonight and wondering if it’s just as delicious?! ?
Jessica says
I worked at OG for years– this recipe is exactly what I have been looking for! By far the best one out there. My housemates beg me to make this regularly! Thank you so much for posting this, this is a staple at our house.
Vivianne Giusto says
Please put me on your list, I would like to subscribe
Marsha says
Omg
U r an excellent cook
I made this for my son last week and is cooking again right now as I text
It is so good
Thank you for a wonderful dish
Teri says
Made this tonight. My husband was going on and on about how great it was!!! Love this recipe
Emma Heil says
I used to work at Olive Garden and this soup is spot on, if not better!! I made the low carb version with Cauliflour, as I’m on the keto diet, and it is delicious ? thanks!!
Connor says
HOLY COW THIS IS GOOD. I cannot stress enough how amazing this recipe is. AH-MAZ-ING.
I added a few tablespoons of flour, a few dashes of soy sauce, a pinch of nutmeg and a generous drizzle of chili oil as the soup simmered… seriously top 5 dishes I’ve ever had
Laurie says
Wondering if you could use white beans instead of potatoes? Just not a potato lover, but the rest of the recipe sounds terrific!
Did see someone suggested butternut squash, maybe doing that instead of potatoes?
Beccabee says
Loves this soup, but my daughter and I don’t eat meat, it’s a textural thing, so we cook the meat separately, but use the drippings, and add Great Northern Beans as our protein. Makes it EXTRA CREAMY with the addition of those beans! I used two, 15oz. cans for this recipe.
Thanks for an amazing soup recipe!
Brenda says
This was really good. I used milk instead of cream.
Sandra Bhabba says
I love your recipes… hooked on to your worlds best fudge brownies. Made it loads of times now. Thank you. It’s a hit with my family and friends.
I’m gonna try your mushroom soup today and will surely post a comment as well.im sure its gonna be great.
Cheers !
Rosie says
Thanks for the recipe. Its delicious!
Melvin Howard says
I spent this Christmas with my 2 sons and my pregnant wife. This was our first year being without my grandmother and her great cooking. Thanks to Cafe Delites I was able ti put my own Christmas dinner together.
Joanne Tenhoeve says
I made this tonight. I used chicken because I didnt have italian sausage. This soup is definitely a keeper! Husband said it was tasty “you could serve this to the Pope!” Will be making this again!,
Karina says
Yum! We love it with chicken also!
Maria says
Are you using just regular shredded chicken? Do you add certain spices if using chicken instead of Italian sausage?
Ssun says
Can the beef bouillon be substituted with chicken bouillon? My husband doesn’t eat beef.
Karina says
Yes
Michelle says
Wowzers, is this soup good!!!! We loved it so much! I added butternut squash to the soup which was a lovely addition. The sweetness balanced out the smoky, saltiness of the sausage and bacon. Truly an amazing recipe – thank you Karina!!!
Venus says
Thank you Karina for such an amazing recipe. My whole house was raving about the soup for a full week.
Karina says
I’m so happy to hear that Venus!
Christie says
Absolutely amazing!! Very flavorful! Everyone enjoyed it and said it was way better than the “restaurant” one 😉
DubbaE says
Made today and his is soo GOOD!!!..it is so filling and simple to make. I will use this to serve st gathering for friends.. Thanks a bunch
Chanel says
Would a cashew milk work for dairy free?
Karina says
Hi Chanel. I haven’t tried this with cashew milk. If you have cooked with cashew milk before, I suggest trying it out and seeing how you go 🙂
Rona says
I have made this many, many times with full fat coconut milk and sugar free bacon and sausage to make it Whole 30 compliant. Probably not as creamy as with half and half but, really DELICIOUS!
Judith Kelly says
I made this for dinner last night and all I can say is that I was a hero in the kitchen. It was absolutely delicious and very Italian tasting. My only change was that instead of slices of potatoes I small diced them. I used pancetta rather than bacon and I used shaved Asiago cheese because that’s what I had on hand. This is a keeper for sure and I will definitely be making this one again! Excellent!
Karina says
That’s great Judith! I love your changes! Sounds delicious.
Jada says
I’m making this for dinner tonight because it’s soup season and here in Canada it is freezing cold! This is the perfect meal for a cold day. I don’t have ground fennel on hand so I’m going to swap it out for 1/2 tsp. of cumin and 1/2 tsp. of dried dill weed. Would this recipe be okay to make a few hours in advance?
Brian McAllister says
Zuppa Tosana – One of the very best soup recipes I have ever tried. A hearty soup that is perfect for the winter months yet one that offers a variety of both primary and subtle flavors. My version was without the wine simply because I inadvertently neglected to add this item to my shopping list but I would venture a guess that its inclusion would add another beneficial dimension. Love this soup! Thanks Karina.
Karina says
You’re welcome Brian!
Jennifer Fulk says
This looks delicious but we can’t have milk or cream. Do you think we could substitute the half and half with Lactaid or Dairy Pure lactose free milk?
Karina says
Absolutely Jennifer! You may need to simmer on low when adding in the milk and thicken it with a little cornstarch to get it creamy 🙂
Lisa C says
Made the Zuppa Toscana again for the second time, doubles the sausage and kale. Was excellent, we enjoyed it very much.
Karina says
Hello Lisa!!
I am so glad that you enjoyed this. Thanks for the comment and for following along with me. XO
Carmela says
How many pounds of potatoes do you need ? I feel it’s easier because potatoes come in different sizes . Also , is a cup of onions ok ?
Karina says
Hello Carmela!
Thanks for the questions. I would use a medium size potato. A little more potato isn’t a bad thing. You are more than welcome to use a cup of onion. Onion is one of those that is to taste. Please let me know how it tastes! Thanks for following along with me! xo