Zuppa Toscana Soup, an Olive Garden classic, is a hearty blend of Italian sausage, russet potatoes, and tender kale bathed in a velvety, flavorful broth. It’s perfect for warming up on a cold day!
This easy-to-make soup replicates the restaurant favorite while elevating it with fresh ingredients, crispy bacon, and a touch of creaminess. It’s a guaranteed crowd-pleaser for weeknights or gatherings.
Key Ingredients to Make the Best Zuppa Toscana Soup
Italian Sausage – Bold and Flavorful
Aromatic Italian sausage adds depth and spice, forming the base of this delicious soup.
Russet Potatoes – Creamy and Filling
These starchy potatoes soak up the rich broth while providing a hearty texture.
Kale – Fresh and Nutritious
Kale offers a pop of vibrant green and a delightful, slightly bitter contrast to the creamy soup.
Bacon – Smoky and Savory
Diced bacon brings smoky flavor and a satisfying crunch, elevating every spoonful.
Half and Half – Creamy Goodness
This adds the luxurious creaminess that makes the soup irresistibly comforting.
How to Prepare Zuppa Toscana Soup
A Simple Journey to Comfort Food
- Brown the Sausage
Sauté Italian sausage in olive oil until browned, creating a flavorful base. - Crisp the Bacon and Sauté Onions
Cook diced bacon until crispy, then soften onions in the rendered fat for a sweet-savory layer. - Simmer the Broth
Add chicken broth, water, and thinly sliced potatoes. Season and let the mixture simmer until the potatoes are tender. - Add Kale and Cream
Stir in fresh kale and half and half, simmering briefly until the kale softens and the soup melds beautifully. - Serve and Enjoy
Ladle into bowls, optionally garnish with shredded Romano cheese, and savor the comforting flavors.
Tips for Perfect Zuppa Toscana
To make your Zuppa Toscana truly shine, use high-quality Italian sausage for the best flavor. Uniformly slicing the potatoes ensures even cooking, while adding a touch of fennel seed enhances the authentic Italian taste. If you prefer a slightly thicker soup, reduce the added water. For an extra burst of flavor, sauté minced garlic with the onions.
Storing and Reheating Zuppa Toscana
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently over low heat to preserve the creamy texture without curdling. If freezing, omit the half and half until reheating to maintain the soup’s consistency.
Warm, comforting, and brimming with rich flavors, Zuppa Toscana Soup is a delightful addition to any meal plan, offering a taste of Italian-inspired coziness in every bowl!
Zuppa Toscana Soup Recipe
Ingredients
- 1 cup chopped yellow onion approximately 1 small onion
- 2 cups half and half
- 1 lb Italian sausage remove casings if needed
- 1 1/2 cups packed chopped kale
- 4 oz bacon roughly 4 slices, diced
- 3 14.5 oz cans low-sodium chicken broth
- 2 tsp olive oil
- 1 cup water**
- 1 1/2 lbs russet potatoes scrubbed, rinsed, and thinly sliced (1/6-inch thick)
- 1 1/2 tsp granulated sugar
- 1/2 tsp crushed fennel seeds optional
- Salt and freshly ground black pepper to taste
- Finely shredded Romano cheese for garnish (optional)
Instructions
- Heat olive oil in a large non-stick saucepan over medium-high heat. Crumble the Italian sausage into bite-sized pieces and add to the pan. Cook until fully browned, stirring occasionally. Transfer the cooked sausage to a plate lined with paper towels and set aside.
- In the same saucepan, add the diced bacon. Sauté for about 3 minutes, then stir in the chopped onion. Continue cooking until the bacon is crisp and the onions are soft and translucent, about 3–5 minutes.
- Pour in the chicken broth and water, then add the sliced potatoes, granulated sugar, fennel seeds (if using), and a pinch of salt and black pepper. Bring the mixture to a boil, then lower the heat to medium-low. Stir in the reserved cooked sausage. Cover the saucepan and simmer until the potatoes are nearly tender, about 10–15 minutes.
- Add the chopped kale and continue simmering until the potatoes are fully softened and the kale is tender, roughly 5–10 minutes. Stir in the half and half, allowing the soup to warm through. Skim any excess fat from the surface if desired.
- Serve the soup hot, garnished with finely shredded Romano cheese if preferred.
Notes
- Optional Bacon Garnish: Extra cooked bacon can be sprinkled on top for presentation, although the soup doesn’t necessarily require it.
- Broth Adjustments: For a thicker and less watery soup, limit the water to 1 cup as suggested.
- Potato Tips: Slice the potatoes uniformly to ensure even cooking.
- Flavor Boost: Add a finely chopped garlic clove during the final minute of sautéing the onions for additional depth.
- Sausage Substitute: Turkey sausage can be used as a lighter alternative to Italian sausage.
