It may not be authentic Italian, but this copycat Zuppa Toscana soup is a version of that restaurant favorite that we all love! Filled with the bold flavors of sausage and bacon, you’ll want this version way more than the restaurant version.
There’s nothing like a big bowl of soup to warm you up on a cold day! After you give this Zuppa Toscana a try, make sure to check out my Crock Pot Chili or another favorite copycat soup – this Chicken and Gnocchi Soup.
I am not a winter person. But I am a soup person. So all winter long, I just have to focus on the things I like the best about the cold – like the excuse to go crazy on the soup recipes!
Copycat Zuppa Toscana Soup
One of my favorites is this Zuppa Toscana recipe. An Olive Garden copycat that we probably all know about – there is a reason this one is so well-known! A little bit of spice, lots of sausage and bacon, and bites of potato and kale throughout. I like to add extra spice, but this can definitely be adapted so that the whole family will eat it.
Pair this with some French Bread or Parmesan Breadsticks – this is my ideal cold weather meal! You can also serve it with a salad to have the whole Olive Garden soup and salad meal going on.
Ingredients:
- Sausage: I like to use sweet Italian sausage. You can also use another mild sausage, or hot sausage – just depending on what you like the best!
- Crushed Red Pepper Flakes: Feel free to add as many or as few red pepper flakes as you’d like, depending on how spicy you want it.
- Bacon: I will typically just use a regular cut of bacon, although you could use thick cut bacon if you like bigger chunks of bacon.
- Onion & Garlic: Don’t skip out on these – they really do add a ton of flavor!
- Chicken Broth: Vegetable broth or beef broth could be used in place of the chicken broth. I like the flavor of chicken broth best, though.
- Potatoes: I use russet potatoes, but I think this recipe would hold up pretty well with most kinds of potatoes. If you want to make a true copycat recipe, Olive Garden does use russet potatoes.
- Cream: This is heavy whipping cream, and it makes the soup nice and creamy.
- Kale: Many versions use spinach instead of kale. Both work, but I like kale best for a few reasons. 1st – it doesn’t get limp and slimy like spinach will often do. Second, I like the flavor of kale better. And 3rd, the kale will hold up way better for leftovers.
How to Make Zuppa Toscana
1: Start by browning your sausage and red pepper flakes in a large pot or Dutch oven. Break the sausage up as it cooks.
2: Cook until the sausage is browned and no longer pink. Remove the cooked sausage to a bowl.
3: Add the bacon to the pot. Cook it until it is crisp. Remove with a slotted spoon (you can add this to the sausage) and drain all but a tablespoon or two of the bacon grease.
4:To the grease, add the onion and cook until translucent.
5: Stir in the garlic and cook it for another minute.
6: Pour in the chicken broth and bring it to a boil.
7: To the pot, add the diced potatoes. Simmer this until the potatoes are fork tender.
8: Once the potatoes are tender, stir in the cooked sausage and bacon.
9: Reduce the heat and add the cream.
10: Stir in the kale, and cook until it is slightly wilted.
Extra Additions
- The restaurant version doesn’t have any additional vegetables, but feel free to make it your own and add what you like! I think carrots, cauliflower, and/or corn would be great.
- You could also add in beans to add more nutrition. Any white bean would be delicious!
- Sprinkle some parmesan cheese on top before serving, if desired. I like it freshly grated!
Frequently Asked Questions
Can Zuppa Toscana be frozen?
Soups with dairy are harder to freeze, so I don’t usually like to. Also, the potatoes may become grainy if frozen and reheated. If you do want to freeze it, I would suggest freezing the soup without the cream, and then add the cream in as you are reheating it.
That being said, the leftovers do reheat well. Just store any leftovers in the refrigerator and reheat gently, either on the stove or in the microwave. It can be stored for 3-4 days.
Can I double the recipe?
This would be an easy recipe to double. You would probably want at least a 6 quart pot or Dutch oven.
Can I make this in the Instant Pot?
Yes, but honestly, I don’t know if it would really save you a lot of time. To make in the Instant Pot, follow the directions, but use the saute feature to cook the sausage and bacon. Once the liquid and potatoes have been added, place the lid on the pot and set for 5 minutes at high pressure. Do a quick release, then stir in the cream and the kale.
What can I do if I like my kale really soft?
Adding the kale at the end definitely still leaves it with a “bite”. If you aren’t a fan, you can add the kale alongside the potatoes so that it can cook for longer. Or if you aren’t a fan of the texture of kale at all, I would suggest just using spinach, as it will soften very easily.
More Soup Recipes
Slow Cooker Cheeseburger Soup
Homemade Bean and Bacon Soup
Cheddar Cheese Soup
Classic Homemade Beef Stew Recipe
Crock Pot Corn Chowder
Turkey Noodle Soup
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Zuppa Toscana
Ingredients
- 1 lb mild Italian sausage
- 1 teaspoon red pepper flakes (cut this back if you want it less spicy)
- 1/2 lb bacon cut into 1/2-inch pieces
- 1 large onion diced
- 2 cloves garlic minced
- 6 cups chicken broth
- 1 lb potatoes peeled and diced
- 1 cup heavy whipping cream
- 3-4 cups kale chopped
Instructions
- Place a Dutch oven or large soup pot over medium-high heat. Add the sausage and red pepper flakes and cook, breaking the sausage up as it cooks. Cook until browned and no longer pink, then remove to a bowl or plate.
- Add the bacon to the pot and cook until crisp, about 7-8 minutes. Remove the bacon with a slotted spoon and add to the sausage. Drain all but about 2 tablespoons of the bacon grease.
- To the remaining bacon grease, add the onion and cook until soft. Add the garlic and cook another 30-60 seconds, until the garlic is fragrant.
- Pour in the chicken broth. Bring the mixture to a boil.
- Add the potatoes, and boil until fork tender, about 20 minutes.
- Once the potatoes are tender, reduce the heat and add the sausage and bacon back into the pan. Stir in the heavy cream. Add the kale and stir to combine.
- Cook for an additional 5-10 minutes, or until the kale has softened a bit.
- Season to taste with salt and pepper and serve warm.
Pat says
Way too much red pepper. I considered that but decided to follow this recipe exactly. Note to anyone who makes this: the flavor is good, but try to remember that red pepper gets hotter the longer you cook it. At the most, I would add 1/4 tsp at the beginning. You can always add more later if you want.