This comforting and savory Zuppa Toscana Soup is all the deliciousness you love about Olive Garden’s signature Zuppa Toscana, but made right in your own kitchen. This copycat recipe is SO EASY to make right at home!
There is nothing I love more than a bowl of cozy soup on a cold day. I love soup year-round and have been known to make this in the summer months (it’s that good!).
Have you read all of the awesome reviews on my Crock Pot Zuppa Toscana? This soup will have the same delicious outcome, but it’s prepared on the stovetop.
What You’ll Need
- Bacon – Thick cut bacon, cut into about ½ inch pieces.
- Italian sausage – I like to use hot Italian sausage (it’s NOT overpowering spicy at all in this soup), but feel free to use mild if you prefer.
- Yellow onion
- Garlic
- Chicken broth – I like to use low sodium so that I can better control the salt content.
- Water
- Potatoes – Russet potatoes that have been peeled and cut into about ½ inch pieces.
- Seasonings – Salt, pepper, sugar and nutmeg.
- Kale – You’ll need 3 cups of tightly packed kale (large stems removed).
- Heavy cream
- Freshly grated parmesan, for topping
Helpful Tip for Cutting the Bacon
Place your bacon in the freezer for 20 to 30 minutes before cutting. This firms it up a little, making it easier to cut.
Number of Servings
This recipe yields approximately 12 cups of soup, which is 6 hearty servings of 2 cups each.
Storage Instructions
Allow soup to cool to room temperature and store in an airtight container in the fridge for up to 3 to 4 days.
Enjoy!
Zuppa Toscana
Ingredients
- 5 slices thick cut bacon cut into ½ inch pieces
- 1 (20 ounce) package hot Italian sausage casings removed
- 1 ½ cups chopped yellow onion
- 1 tablespoon minced fresh garlic
- 1 (32 ounce) container chicken broth 4 cups (low sodium)
- 2 cups water
- 4 medium russet potatoes about 1½ pounds, peeled and cut into about ½ inch pieces
- 1 teaspoon salt more or less, to taste
- ½ teaspoon black pepper more or less, to taste
- 2 teaspoons granulated sugar
- ¼ teaspoon ground nutmeg
- 3 cups tightly packed chopped kale with large stems removed
- 2 cups heavy cream
- freshly grated Parmesan cheese optional topping
Instructions
- In a 6 quart Dutch oven or large soup pot, fry bacon over medium high heat (stirring frequently) until thoroughly cooked (about 5 to 6 minutes). Transfer bacon to a plate lined with paper towels to drain. Pour off grease in pot, leaving about 1 tablespoon.
- Add sausage to the same pot and cook until browned and no longer pink, crumbling with a wooden spoon as it cooks (about 5 to 6 minutes). Transfer sausage to another plate lined with paper towels to drain. Pour off grease in pot, leaving about 1 tablespoon.
- Add onions to pot and cook until soft, stirring frequently (about 4 to 5 minutes).
- Add garlic and cook until fragrant (stirring constantly), about 30 seconds.
- Add chicken broth, water, potatoes, salt, pepper, sugar and nutmeg to pot. Stir to combine.
- Bring to a boil and reduce heat as necessary to maintain a gentle simmer. Simmer (uncovered) for approximately 10 to 12 minutes, or until potatoes are fork tender.
- Add kale and cook until kale is tender, about 3 to 4 minutes.
- Add heavy cream, cooked sausage and bacon. Stir to combine and cook an additional 2 minutes, or until heated through.
- Sprinkle with grated parmesan when serving, if desired.
Notes
- To store: Allow soup to reach room temperature and store in an airtight container in the fridge for up to 3 to 4 days.
- Helpful tip for cutting the bacon: Place bacon in your freezer for 20 to 30 minutes before cutting. This firms it up a little, making it easier to cut.
- This recipe yields approximately 12 cups.
Nutrition
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Updated with new photos and text and recipe slightly revised December 2022.
This savory Zuppa Toscana soup is our go to for a hearty, comforting meal! We always get second helpings, it’s that good.
Aaaaand now I’m drooling. This looks SO good- and, I’ll say it- BETTER than the OG’s. Definitely need to try!
You made me laugh out loud… thanks so much, Karly! 🙂