Name: Zuppa Toscana Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian-American
Ingredients: 1 lb Italian sausage (mild or spicy); 4 slices beef, chopped; 1 medium onion, diced; 3 cloves garlic, minced; 4 cups chicken broth; 3 cups potatoes, thinly sliced or diced (Yukon Gold or Russet); 1 tsp crushed red pepper flakes (optional); Salt and black pepper, to taste; 3 cups chopped kale (or spinach); 1 cup heavy cream; Freshly grated Parmesan, for serving

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Get ready for a bowl full of comfort: Zuppa Toscana Soup is that cozy, creamy, flavor-packed Italian-American classic that delivers warmth with every spoonful. Picture tender potatoes, garlicky sausage, and bright kale all mingling in a rich, creamy broth—this is the soup you crave on chilly evenings or when you want something special but simple. Whether you’re a die-hard fan of Olive Garden’s legendary version or you’re discovering it for the first time, Zuppa Toscana Soup is about to become your go-to favorite.

Zuppa Toscana Soup Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Zuppa Toscana Soup is in its simple, hearty ingredients—each one brings the dish to life with flavor, texture, and just the right pop of color. These staples transform easily into a meal that feels like a warm hug from the inside out.

Italian sausage: Spicy or mild, this is the backbone of flavor and adds that signature savory kick to the soup.
Beef bacon: Crisp, chopped beef gives an irresistible smoky crunch—don’t skip it!
Onion: Diced onion sweetens and deepens the broth as it cooks.
Garlic: Three cloves for a punch of garlicky warmth that melds beautifully with the other flavors.
Chicken broth: The savory base for all the ingredients to simmer and soak up flavor.
Potatoes (Yukon Gold or Russet): Thinly sliced or diced, potatoes add creamy texture and hearty bite.
Crushed red pepper flakes (optional): Want a little heat? A pinch or two takes it up a notch.
Salt and black pepper: Essential for seasoning to taste and bringing the whole soup to life.
Kale (or spinach): Chopped greens add freshness, color, and that lovely “just-tender” texture.
Heavy cream: Swirled in at the end, this makes every bite luxuriously smooth.
Freshly grated Parmesan: For serving—the final flourish that’s salty, tangy, and absolutely scrumptious.

How to Make Zuppa Toscana Soup

Step 1: Crisp up the Beef

Start by heating your large soup pot and tossing in the chopped beef. Let it sizzle and crisp up, turning golden and irresistible—this isn’t just extra flavor, it’s a delicious finishing touch for later. Scoop the crispy bits out onto a plate, but leave a little of that flavorful beef fat behind for the next step.

Step 2: Brown the Italian Sausage

Add the Italian sausage to the pot, breaking it into bite-sized crumbles as it cooks and releases those mouthwatering aromas. Let it get beautifully browned and slightly crisp, then drain off any extra grease if you prefer a lighter soup.

Step 3: Sauté the Onion and Garlic

Toss in your diced onion and minced garlic right into the sausage. Stir frequently; you’ll see the onion soften and smell the garlic start to bloom—this is what gives Zuppa Toscana Soup its signature deeply savory base.

Step 4: Add Broth and Potatoes

Next, pour in your chicken broth and all those lovely sliced potatoes. Season generously with salt, black pepper, and crushed red pepper flakes if you want some zing. Bring everything to a lively boil, then reduce the heat and let it simmer for about 15 to 20 minutes, until the potatoes are just fork-tender.

Step 5: Wilt the Greens

Now, toss in the chopped kale (or spinach if you want something gentler), stirring it through the bubbling soup. In just a couple minutes, the greens will wilt down delightfully, adding color and a fresh, slightly earthy taste to Zuppa Toscana Soup.

Step 6: Finish with Cream

Lower the heat and pour in your heavy cream, stirring until the broth turns velvety and lightly pale—this is what makes every mouthful so smooth and dreamy. Simmer for another two minutes to bring everything together.

Step 7: Garnish and Serve

Ladle the Zuppa Toscana Soup into bowls, then shower each serving with the crispy beef you saved earlier and a generous sprinkle of grated Parmesan. The final touch transforms the soup from everyday comfort to truly restaurant-worthy indulgence.

How to Serve Zuppa Toscana Soup

Garnishes

When it comes to garnishing Zuppa Toscana Soup, go all out: a crown of crispy beef, clouds of freshly grated Parmesan, and maybe even a swirl of extra cream if you’re feeling decadent. For a little added color, try a sprinkle of chopped parsley or even a dash of red pepper flakes on top for that extra pop.

Side Dishes

There’s nothing better alongside a steaming bowl of Zuppa Toscana Soup than some crusty Italian bread or classic breadsticks—perfect for dipping and soaking up every last drop. A simple arugula salad tossed with lemon or balsamic vinaigrette also makes a lovely, refreshing contrast to the creamy soup.

Creative Ways to Present

For a fun twist, serve your soup in hollowed-out sourdough bread bowls or tiny ramekins for individual starters at a dinner party. You can even pair smaller portions of Zuppa Toscana Soup with a charcuterie board for an Italian-inspired feast—it’s impressive, interactive, and guaranteed to wow your guests.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Zuppa Toscana Soup (lucky you!), let it cool to room temperature, then transfer it to an airtight container. It keeps beautifully in the fridge for up to three days, and the flavors continue to blend and develop overnight.

Freezing

To freeze Zuppa Toscana Soup, skip adding the cream if you plan to freeze the whole batch—simply stir it in after thawing and reheating for best texture. Freeze the soup in portioned airtight containers for up to three months; thaw overnight in the fridge when ready to enjoy.

Reheating

Warm your Zuppa Toscana Soup gently on the stovetop over medium heat or in the microwave, stirring occasionally. Add a splash of extra cream or broth if the soup has thickened too much—the potatoes may absorb a bit more liquid as they sit.

FAQs

Can I make Zuppa Toscana Soup vegetarian?

Absolutely! Just swap the Italian sausage for your favorite plant-based sausage, skip the beef bacon, and use vegetable broth. The soup will still be creamy, full of flavor, and totally satisfying.

What kind of potatoes work best?

Yukon Gold potatoes add a creamy texture, while Russet potatoes break down a bit for a slightly thicker, heartier soup. Both are great—pick your favorite or use a mix for the best of both worlds.

Can I use spinach instead of kale?

Yes! Kale is traditional but spinach makes a great swap if you prefer a milder taste or want a more tender green. Just add spinach at the very end since it wilts faster than kale.

How do I make Zuppa Toscana Soup lighter?

For a lighter version, use half-and-half or evaporated milk in place of heavy cream, and opt for turkey or chicken sausage. It’s still creamy and rich, just with less fat.

Can I prepare Zuppa Toscana Soup in a slow cooker?

Yes, you can! Brown the sausage, onion, and garlic first, then add everything but the cream and kale to your slow cooker. Cook on low for 4 to 6 hours, stir in the cream and kale at the end, and cook for another 20–30 minutes before serving.

Final Thoughts

If you’re looking for a hearty, creamy meal that feels like a warm embrace, Zuppa Toscana Soup is your answer. It’s simple enough for a weeknight dinner but impressive enough for guests—give it a try and watch this Italian classic become an instant household favorite!