Zuppa Toscana
This creamy soup, made popular by Olive Garden, is sure to become an instant classic in your home.
Serves6
MakesMakes 10 cups
Prep20 minutes
Cook30 minutes to 35 minutes
If you’re craving Olive Garden’s version of zuppa toscana, and are nowhere near one or don’t want to step foot outside, my recipe is sure to become an instant classic in your home. It’s creamy, comforting, and always hits the spot. In it, Italian sausage, garlic, and heavy cream partner with potatoes, kale, and bacon to form a tasty soup you can whip together in no time. The soup itself comes together wonderfully with store-bought, low-sodium chicken broth. The broth serves as a great base, but its flavor enhances tenfold through the addition of aromatics and pork fat. And adding in kale and potatoes makes it perfectly hearty for the long cold months ahead.
You can serve bowls with crusty bread to stretch it even further, but personally I prefer the soup without. Instead, I like to garnish with slivers of sun-dried tomatoes packed in olive oil — it’s my secret ingredient. Their bright, tart flavor is the perfect accent to the soup’s rich nature.
Why You’ll Love It
- It’s minimal cooking with maximum results. It’s hearty and creamy, but not too heavy, with a lot of different textures. It’s also great as a main course, and even better the next day.
- Sun-dried tomatoes really work here! It’s the secret ingredient that takes this soup to the next level.
Key Ingredients in Zuppa Toscana
- Low-sodium chicken broth: The base for the soup, and a pantry staple due to its versatility.
- Garlic: Great Italian American food is all about garlic.
- Sausage and bacon: Makes the soup taste rich and meaty.
- Russet potatoes: These high-starch potatoes are preferred, as they help thicken the soup.
- Kale: Leafy kale helps cut through the richness of the potatoes and meat.
- Heavy cream: To achieve maximum richness, use heavy cream.
- Sun-dried tomatoes (optional): Check to make sure you’re using ones packed in olive oil.
How to Make Zuppa Toscana
- Cook the bacon, Italian sausage, onions, and garlic. In a large Dutch oven render the bacon fat, then use the fat to cook the sausage, and then remove. Sweat the onions and garlic in the fat until fragrant and soft.
- Peel the russet potatoes and add them to the pot. Russet potatoes are starchy, which will help thicken the soup. Add them to the bacon, sausage, garlic, and onions before you add the broth, so that the potatoes take on more flavor. Make sure to salt the potatoes.
- Add chicken broth, and cook the potatoes until tender. Bring the broth to a rolling simmer on high heat, lower to medium, and then cook the potatoes until soft and tender.
- Wilt the kale, finish with heavy cream, and garnish with sun-dried tomatoes (if using). Once the potatoes are cooked, rip the kale with your hands and let it wilt in the soup. Finish with heavy cream off the heat, and then garnish each bowl with sun-dried tomatoes if you like.
Helpful Swaps
- Hot Italian sausage can be replaced in place of mild if you want less heat.
- If sweet onions aren’t available, a yellow or white onion will do just fine.
- If you’re feeling fancy, replace the bacon with pancetta.
- Store-bought chicken broth can be substituted with homemade chicken stock for a richer, fuller taste.
Storage and Make-Ahead Tips
Store in airtight containers in the fridge for up to five days. You can also freeze in freezer-safe bags for up to three months.
What to Serve with Zuppa Toscana
Zuppa Toscana Recipe
This creamy soup, made popular by Olive Garden, is sure to become an instant classic in your home.
Prep time 20 minutes
Cook time 30 minutes to 35 minutes
Makes Makes 10 cups
Serves 6
Nutritional Info
Ingredients
- 6 ounces
thick-cut bacon (4 to 5 slices)
- 4
large cloves garlic
- 1
medium yellow or sweet onion
- 2 pounds
russet potatoes (about 3 medium)
- 1 pound
raw hot (spicy) Italian sausage
- 1/2 teaspoon
kosher salt, plus more as needed
- 5 cups
low-sodium chicken broth
- 1
medium bunch flat-leaf or curly kale (about 8 ounces)
- 1 1/2 cups
heavy cream
Freshly ground black pepper
Sliced oil-packed sun-dried tomatoes, for serving (optional)
Instructions
Dice 6 ounces thick-cut bacon. Place in a large Dutch oven or pot. Cook over medium-high heat, stirring occasionally, until browned and crisp, about 8 minutes. Meanwhile, finely chop 1 medium yellow onion (about 2 cups) and 4 large garlic cloves (about 1 tablespoon). Peel 2 pounds russet potatoes and cut into 3/4-inch chunks (about 5 cups).
Turn off the heat. Using a slotted spoon, transfer the bacon to a medium bowl; reserve some of the bacon for garnish if desired. Remove and discard all but 1 tablespoon of the bacon fat from the pot.
Return the pot to medium heat. Remove the casings from 1 pound hot Italian sausage if needed and add the sausage to the pot. Break it up with a wooden spoon into bite-size pieces and cook, stirring occasionally, until cooked through, about 6 minutes. Using the slotted spoon, transfer the sausage to the bowl with the bacon.
Add the onion and garlic to the pot and cook, stirring occasionally, until softened, about 3 minutes. Add the potatoes, bacon, sausage, and 1/2 teaspoon kosher salt. Stir to combine.
Increase the heat to high. Add 5 cups low-sodium chicken broth, stir to combine, and bring to a simmer. Reduce the heat to medium and simmer until the potatoes are fork-tender, 6 to 8 minutes. Meanwhile, strip the leaves from 1 medium bunch kale and tear into bite-size pieces (about 4 packed cups); discard the stems.
Add the kale to the soup and cook until wilted and tender, 2 to 4 minutes. Turn off the heat. Add 1 1/2 cups heavy cream and a few grinds of freshly ground black pepper. Stir to combine. Taste and season with more kosher salt as needed. Serve topped with the reserved bacon and sliced sun-dried tomatoes if desired.
Recipe Notes
Substitutions: If you prefer less heat, opt for a mild Italian sausage. Store-bought chicken broth can be substituted with homemade chicken stock for a richer, fuller taste.
Storage: Refrigerate in an airtight container for up to 5 days, or freeze for up to 3 months. Thaw overnight in the refrigerator and reheat over low heat.