Zuppa Toscana Soup Recipe
If you’ve ever dined at Olive Garden, chances are you’ve come across their famous Zuppa Toscana soup—rich, creamy, and filled with hearty ingredients that warm you from the inside out. This homemade version captures all the comforting flavors of the classic Italian-inspired soup, but with a few tweaks that make it even better (in my humble opinion!). Whether you’re cooking for a crowd or just treating yourself, this soup brings a bit of rustic, cozy charm to the table with every spoonful.
I first made Zuppa Toscana at home one chilly fall evening after a particularly busy day. I craved something warm and filling but didn’t have the energy for a complicated recipe. Thankfully, this soup came together effortlessly, filling my kitchen with the savory aroma of sausage, garlic, and spices. One taste and I was hooked—the creamy broth, tender potatoes, and peppery kale were a match made in heaven. Now, it’s my go-to comfort meal when the weather turns cold.
Let’s dive into the recipe and make your kitchen smell amazing too!
The story behind Zuppa Toscana
Zuppa Toscana literally means “Tuscan soup,” and while it may not be a strict traditional dish from Italy, it draws from the flavors of the Tuscan countryside. Tuscan cuisine is known for its simple, rustic ingredients—think kale, potatoes, and sausage, all staples in many Italian households. Olive Garden’s version added cream for extra richness, creating a soup that’s indulgent yet still feels grounded in Italian roots. Over the years, it’s become a staple in American kitchens, and for good reason. With a base of spicy sausage, hearty potatoes, and tender kale, this soup is the ultimate comfort food!
Let’s talk ingredients: getting the best flavor from simple ingredients
Each ingredient in this Zuppa Toscana recipe plays a key role in building that perfect blend of flavors. Here’s a quick guide to why each ingredient is important and how to make swaps if needed.
- Italian sausage: This is the backbone of the soup, adding richness and a bit of spice. If you prefer a milder flavor, go for mild sausage, or use hot sausage if you like a little kick! Ground turkey sausage is also a great alternative if you’re looking for something leaner.
- Butter and onion: Butter adds a bit of creaminess, and onions bring in that savory base flavor. Try using a yellow onion for the best balance of sweetness and sharpness.
- Garlic: Freshly minced garlic infuses the soup with depth. If you don’t have fresh garlic, garlic powder works in a pinch—just use about 1/2 teaspoon.
- Chicken broth: The broth is the foundation of your soup. Go for a low-sodium option so you can control the saltiness, or use homemade if you have it on hand!
- Heavy cream: This is what makes the soup so wonderfully creamy. If you’re watching calories, half-and-half or even whole milk can be used, but the texture will be a bit lighter.
- Potatoes: Russet potatoes are ideal because they hold up well in soups, but Yukon golds work too. You want a potato that will keep its shape without turning mushy.
- Kale: The slightly bitter flavor of kale balances the richness of the cream and sausage. If kale isn’t your thing, spinach is a softer alternative, though it won’t add quite the same hearty texture.
- Seasonings: Dried herbs like parsley, oregano, and basil add Italian flair, while mustard powder and red pepper flakes add a subtle complexity. Feel free to adjust the spice level based on your preference.
Essential kitchen tools for making Zuppa Toscana
Making Zuppa Toscana doesn’t require fancy equipment, which is one reason I love this recipe! Here’s what you’ll need:
- Large soup pot: This is essential since the recipe yields a good amount of soup. A Dutch oven works perfectly here as it retains heat well and evenly.
- Wooden spoon or spatula: For stirring the sausage and sautéing the veggies. A wooden spoon won’t scrape the bottom of your pot.
- Chef’s knife: A sharp knife makes dicing onions and slicing potatoes so much easier.
- Measuring cups and spoons: Precision is important for things like flour and seasonings, especially if you’re making this soup for the first time.
Step-by-step: How to make the best Zuppa Toscana soup
Let’s get cooking! Follow along, and I’ll share some tips and tricks I’ve learned along the way.
1. Brown the sausage
Start by heating your large soup pot over medium heat and add the sausage. Cook it until it’s browned and crumbled, about 10 minutes. If there’s excess grease, drain it, but leave about a tablespoon for extra flavor. Set the sausage aside on a plate.
Pro tip: If you want a leaner soup, use turkey sausage and add a little extra butter to keep the richness.
2. Sauté the onions and garlic
In the same pot, melt a tablespoon of butter and toss in the diced onion. Cook until the onions are softened, about 5 minutes. Add the minced garlic, hot sauce, soy sauce (or Worcestershire), and seasonings, stirring for another minute until fragrant.
Tip: Soy sauce may sound odd here, but it adds an umami depth that really complements the sausage. Don’t worry—it won’t taste like soy sauce!
3. Make a roux
Sprinkle in the flour, stirring continuously for about 2 minutes to cook out the raw taste. This step helps thicken the soup slightly.
Note: Keep stirring so the flour doesn’t stick to the bottom of the pot. You’ll know it’s ready when it starts to smell a little nutty.
4. Add the broth and cream
Slowly pour in the chicken broth, stirring as you go to prevent lumps. Then add the heavy cream in small splashes. Bring the mixture to a boil, then reduce the heat to a simmer.
Shortcut: If you’re short on time, you can use pre-made cream soups as a shortcut, but honestly, nothing beats the fresh taste of homemade.
5. Add potatoes and sausage
Slice the potatoes into 1/4-inch thick slices and add them to the pot along with the cooked sausage. Let the soup simmer for about 10 minutes, or until the potatoes are just tender.
Tip: If you’re using a different type of potato, like Yukon gold, they may cook a bit faster, so keep an eye on them.
6. Add the kale
Add the chopped kale and cook for another 5 minutes, just until it softens but still has a bit of texture. You don’t want the kale to get mushy.
Fun variations to try with Zuppa Toscana
There’s no wrong way to enjoy this soup, but here are a few of my favorite twists!
- Vegetarian version: Swap the sausage with a plant-based sausage or mushrooms for a meaty texture. Use vegetable broth in place of chicken broth.
- Low-carb Zuppa Toscana: Replace the potatoes with cauliflower florets. You’ll get the same satisfying texture without the carbs.
- Spicier version: Add extra red pepper flakes or even some chopped fresh jalapeño for a real kick.
- Seasonal veggies: In summer, try adding diced zucchini or bell peppers. In winter, throw in some hearty winter greens like Swiss chard.
Serving and presentation tips
For a beautiful presentation, ladle the soup into wide, shallow bowls and sprinkle with a bit of grated Parmesan. Top with crumbled bacon and an extra pinch of red pepper flakes for a pop of color. Serve with crusty bread on the side for dipping, or try it with garlic bread for a truly decadent experience!
Best drink pairings
Pairing drinks with Zuppa Toscana can be fun! A crisp white wine like Pinot Grigio complements the creamy soup without overpowering it. If you’re in the mood for beer, a light lager or a wheat beer would be delicious. For non-alcoholic options, try sparkling water with a splash of lemon or a glass of iced tea.
Storing and reheating leftovers
This soup stores beautifully! Here’s how:
- Refrigerate: Store in an airtight container for up to 3 days. The flavors actually get better as they meld together.
- Freeze: Zuppa Toscana freezes well, but if you plan to freeze it, consider waiting to add the cream until reheating, as it can sometimes separate. Just thaw overnight in the fridge before reheating.
- Reheat: Gently reheat on the stove over low heat, stirring occasionally. If it seems too thick, add a splash of broth or water.
Scaling the recipe up or down
This recipe serves about 6, but it’s easy to adjust for smaller or larger batches. If doubling, just make sure you’re using a large enough pot. When scaling down, I’d recommend sticking with the full amount of garlic and onion—they add so much flavor that you won’t want to cut them in half.
FAQs
Q: Can I use another green instead of kale?
A: Absolutely! Spinach or Swiss chard works well, though spinach will cook faster and have a softer texture.
Q: Is this soup spicy?
A: It has a little kick, especially if you use hot Italian sausage, but you can omit the red pepper flakes and use mild sausage to make it milder.
Q: Can I make this dairy-free?
A: Yes! Substitute the heavy cream with coconut milk for a creamy texture without the dairy.
Q: Can I skip the flour?
A: You can, but the soup will be a bit thinner. For a gluten-free option, try a cornstarch slurry instead.
Q: What can I serve with Zuppa Toscana?
A: Garlic bread or a simple side salad makes a perfect companion to this soup.
Ready to make Zuppa Toscana?
I hope you’re as excited as I am to try this cozy, hearty Zuppa Toscana soup! Whether you’re cooking for family, friends, or just yourself, this recipe is guaranteed to warm your soul. Make it your own, and don’t forget to share your twists and tips in the comments!
PrintZuppa Toscana Soup Recipe
Creamy and comforting Zuppa Toscana soup with Italian sausage, potatoes, and kale. Perfect for chilly nights!
- Total Time: 45 minutes
- Yield: 6 1x
Ingredients
- 1 pound ground Italian sausage, hot or mild
- 1 tablespoon butter
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon hot sauce
- 1 teaspoon soy sauce, can sub Worcestershire sauce
- 3 tablespoons flour
- 5 cups chicken broth
- 1 cup heavy cream
- 3–4 small russet potatoes, about 1 lb.
- 3 cups kale, roughly chopped
Seasonings
- 1 teaspoon EACH: mustard powder, dried parsley
- ½ teaspoon EACH: dried oregano, dried basil
- 1 Pinch of red pepper flakes, optional
For Serving
- Grated Parmesan
- Roughly Chopped Bacon
Instructions
1. Brown the sausage
Start by heating your large soup pot over medium heat and add the sausage. Cook it until it’s browned and crumbled, about 10 minutes. If there’s excess grease, drain it, but leave about a tablespoon for extra flavor. Set the sausage aside on a plate.
Pro tip: If you want a leaner soup, use turkey sausage and add a little extra butter to keep the richness.
2. Sauté the onions and garlic
In the same pot, melt a tablespoon of butter and toss in the diced onion. Cook until the onions are softened, about 5 minutes. Add the minced garlic, hot sauce, soy sauce (or Worcestershire), and seasonings, stirring for another minute until fragrant.
Tip: Soy sauce may sound odd here, but it adds an umami depth that really complements the sausage. Don’t worry—it won’t taste like soy sauce!
3. Make a roux
Sprinkle in the flour, stirring continuously for about 2 minutes to cook out the raw taste. This step helps thicken the soup slightly.
Note: Keep stirring so the flour doesn’t stick to the bottom of the pot. You’ll know it’s ready when it starts to smell a little nutty.
4. Add the broth and cream
Slowly pour in the chicken broth, stirring as you go to prevent lumps. Then add the heavy cream in small splashes. Bring the mixture to a boil, then reduce the heat to a simmer.
Shortcut: If you’re short on time, you can use pre-made cream soups as a shortcut, but honestly, nothing beats the fresh taste of homemade.
5. Add potatoes and sausage
Slice the potatoes into 1/4-inch thick slices and add them to the pot along with the cooked sausage. Let the soup simmer for about 10 minutes, or until the potatoes are just tender.
Tip: If you’re using a different type of potato, like Yukon gold, they may cook a bit faster, so keep an eye on them.
6. Add the kale
Add the chopped kale and cook for another 5 minutes, just until it softens but still has a bit of texture. You don’t want the kale to get mushy.
Notes
Serving and presentation tips
For a beautiful presentation, ladle the soup into wide, shallow bowls and sprinkle with a bit of grated Parmesan. Top with crumbled bacon and an extra pinch of red pepper flakes for a pop of color. Serve with crusty bread on the side for dipping, or try it with garlic bread for a truly decadent experience!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner