This Zuppa Toscana Soup is even better than Olive Garden’s! It’s full of ground sausage, potatoes, kale, cream, and topped with bacon and parmesan.
Rainy cold days call for a bowl of comforting Zuppa Toscana soup! This filling and flavorful soup comes together in just 45 minutes. For more cozy soups, try Creamy Tomato Soup, Creamy Potato Soup, and Thick & Creamy Broccoli Cheddar Soup.
Zuppa Toscana
No need to go to Olive Garden to enjoy your favorite Italian soup, make it right at home! I promise, it’s even better and you can make a whole pot for about the same price as one bowl. Serve it for family dinner or a luncheon with friends!
Ingredients for Zuppa Toscana:
- Bacon– The fresh cooked crispy bacon served on top of the soup takes this to the next level! This is NOT optional!
- Ground Sausage- Hot Italian sausage gives this soup a lot of flavor and a little kick. Alternatively, use mild or sweet varieties. Ground sausage can be purchased in casings but preparation is easier if you can find it just packaged up on a tray.
- Onion– Sweet onion is always my onion of choice because it breaks down well and has great flavor.
- Garlic– Fresh minced garlic has the best flavor. Add the garlic after cooking the onions to avoid burning it. That’s not a flavor you want in your soup.
- Yukon Potatoes– This type of potato isn’t quite as starchy as russet so it holds its shape better and doesn’t fall part.
- Bouillon Base– This mixed with water is an inexpensive alternative to chicken stock. Feel free to use boxed, canned, or homemade stock. My favorite bouillon is Better than Bouillon Roasted Chicken Base.
- Parmesan Rind– This takes your soups from good to great! Whenever you use up all the cheese of parmesan, throw the rind in a bag in the freezer. Pull it out and toss it in with your soup as it simmers.
- Kale– This soup is a great way to use up extra/leftover kale and get in those veggies! Kale cooks down nicely and stays a pretty vibrant green. Pretty, healthy, and yummy!
- Whipping Cream– Please don’t eliminate this to try to cut calories! The cream makes this soup so dang good. If you must, use half-and-half.
- Salt & Pepper– I find that the soup has plenty of salt from the broth and bacon but season to taste. Use freshly ground black pepper for best flavor.
- Parmigiano Reggiano– This is the real deal parmesan cheese. It has the best flavor and lasts a long time in the fridge. It’s the only parmesan I use.
How to make Zuppa Toscana:
Time needed: 45 minutes
- Cook Bacon
Cook bacon in a large Dutch oven or pot over medium heat. Remove with slotted spoon and let drain on a paper towel lined plate.
- Brown Sausage
Turn heat up to med-high, add sausage, and brown while braking up (about 5 minutes). Remove with slotted spoon onto another paper towel lined plate. Remove excess oil from pot, leaving ~2 tablespoons in the bottom.
- Cook Sausage
Reduce heat to medium, add onions and let them sweat until tender (about 10 minutes). Add the garlic and cook another 30-60 seconds.
- Simmer
Add the potatoes, water, bouillon, and parmesan rind (optional) to the pot and bring to a boil over high heat. Reduce heat and simmer for about 7-8 minutes or until potatoes are fork tender.
- Wilt Kale
Stir in the kale, cream, and browned sausage. Simmer for 2-3 minutes or until kale is wilted.
- Serve
Season with salt and pepper to taste and serve garnished with bacon and parmesan.
FAQs
This soup tastes great as is but sometimes you can’t find or don’t have all the ingredients on hand. Here are some possible substitutions: Use sweet or mild sausage instead of hot; use spinach instead of kale; use half-and-half instead of cream; use red or russet potatoes instead of Yukon.
Bread is always a great side to soup! Try my No-Knead Bread, Flat French Bread, or 5-Minute Garlic Cheese Bread.
TOOLS USED TO MAKE THIS ZUPPA TOSCANA SOUP:
- Meat Chopper– This is the best little kitchen gadget and less than $10! Browning any ground meat is a cinch with this little meat chopper!
- Garlic Press– Fresh garlic tastes best and this is the best garlic press I’ve ever had! I love how easy it is to use and clean!
- 6-Quart Pot– This Enameled Cast iron Dutch oven is great for making soups and stews. Choose from countless color options!
LOOKING FOR MORE SOUP? CHECK OUT THESE:
- The BEST Minestrone Soup
- Lasagna Soup
- Cabbage Roll Soup
- Rotisserie Chicken Noodle Soup
- Chicken Gnocchi Soup
Zuppa Toscana
Ingredients
- 5 slices bacon, chopped
- 1 pound hot Italian Sausage, casing removed
- 1 large yellow or sweet onion, diced
- 4 cloves garlic, minced
- 5 yukon potatoes, diced into 1/2 inch cubes
- 6 cups water
- 2 tablespoons better than bouillon chicken base, (and or beef base)
- parmesan rind, (optional)
- 6 cups curly kale, stems removed, leaves roughly chopped
- 1 cup heavy whipping cream
- salt & pepper, to taste
- Parmigiano Reggiano, grated (for topping)
Instructions
- Cook bacon in a large Dutch oven or pot over medium heat. Remove with slotted spoon and let drain on a paper towel lined plate.
- Turn heat up to med-high, add sausage, and brown while braking up (about 5 minutes). Remove with slotted spoon onto another paper towel lined plate. Remove excess oil from pot, leaving ~2 tablespoons in the bottom.
- Reduce heat to medium, add onions and let them sweat until tender (about 10 minutes). Add the garlic and cook another 30-60 seconds.
- Add the potatoes, water, bouillon, and parmesan rind (optional) to the pot and bring to a boil over high heat. Reduce to medium heat and simmer for about 7-8 minutes or until potatoes are fork tender.
- Stir in the kale, cream, and browned sausage. Simmer for 2-3 minutes or until kale is wilted.
- Season with salt and pepper to taste and serve garnished with bacon and parmesan.
I loved this! Your cooking style reminds me of my mother’s! She would save swiss chard, zucchini leftovers and freeze for soups! The parmesan rind tip is awesome!