Zuppa Toscana Soup
This ‘Italian-inspired’ Zuppa Toscana soup, famously served at Olive Garden, combines spicy Italian sausage, tender russet potatoes, and vibrant kale in a creamy, rich broth.
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Zuppa Toscana, which translates to “Tuscan soup,” may seem to be authentically inspired from the rich traditions of Tuscany.. according to Olive Garden. Although, Italians who have a tied heritage from their country might claim this soup has nothing to do with Tuscany or their heritage and that the soup was simply whipped up in an American kitchen. Set aside its lack of authenticity, it has become a beloved soup by many folks and a favorite in our home. I find it to be a perfect balance between creamy and hearty ingredients and it beats any soup on a gloomy, cold day.
Ingredient Notes
Bacon: Bacon bits spread throughout the soup or just garnished on top adds hints of smoky flavor.
Italian Sausage: The key to the authentic taste of Olive Garden’s Zuppa Toscana lies in the sausage. Use Italian sausage, either spicy or mild, depending on your preference. The sausage adds a depth of flavor that’s crucial for the soup.
Potatoes: Russet potatoes are the best choice for this recipe due to their starchy texture and they are the same ones used in the Olive Garden soup we are trying to replicate. They break down slightly while cooking, helping to thicken the soup and add creaminess without using a thickener. Simply wash and scrub the potatoes, then dice them while leaving them unpeeled.
Kale: Kale provides a hearty, nutritious addition that holds up well during cooking. If you prefer a milder green, spinach can be used as a substitute, though it will wilt more quickly.
Chicken Broth: The broth serves as the base of the soup. To make the soup more nutrient dense, consider using chicken bone broth.
Heavy Cream: This ingredient gives the soup its rich, creamy texture. For a lighter version, you can start with adding half of the cream and then add more according to preference.
Garlic and Onion: These aromatics are essential for building the soup’s base flavor and enhances the overall taste of the soup.
FAQs
1. Can I make Zuppa Toscana ahead of time? A: Absolutely! This soup can be made a day or two in advance. In fact, the flavors often deepen and improve after a day. Just be sure to reheat it gently and avoid boiling to maintain the creaminess.
2. How do I store leftovers? A: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
3. Can I freeze the soup? I do not recommend freezing the soup, freezing cream-based soup affects the texture and causes separation.
4. Can I use a different type of green instead of kale? A: Yes, you can use spinach or Swiss chard as alternatives. Keep in mind that spinach wilts faster and Swiss chard has a slightly different flavor but will still work well.
5. Is there a substitute for heavy cream? A: If you prefer a lighter option, you can use smaller portions of heavy cream to start with, or switch over to half-and-half, milk, or even a dairy-free alternative like coconut milk. However, using less creamy substitutes will alter the soup’s texture and richness.
Tips to Make the Best Zuppa Toscana Soup
1. Sauté the Sausage Properly: Cook the sausage thoroughly and break it up into small pieces as it browns. This ensures that the sausage is evenly distributed throughout the soup and adds great texture.
2. Adjust the Thickness: If you prefer a thicker soup, you can mash some of the potatoes with a spoon or potato masher. For a thinner soup, reduce the amount of potatoes used.
3. Don’t Overcook the Kale: Add the kale toward the end of the cooking process to prevent it from becoming too wilted or mushy. It should be tender but still vibrant and slightly crisp.
4. Season to Taste: Always taste your soup before serving and adjust the seasoning as needed. When using different brands of chicken broth, be mindful that some contain more salt than others.
5. Use Fresh Ingredients: For the best flavor, use fresh garlic, onions, and kale. Fresh ingredients will bring more depth to your soup than dried or pre-packaged ingredients.
Enjoy this comforting Olive Garden-inspired soup with warm crusty Italian or French bread. I love dunking the bread pieces into the rich broth, it’s incredibly satisfying!
If you love this soup, I bet you’ll love these too!:
Roasted Tomato Soup With Grilled Cheese Sandwiches
Butternut Squash Soup With Cheddar Bacon Crostini
Tomato And Basil Tortellini Soup
If you make this Zuppa Toscana Soup, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me on Instagram, @fettysfoodblog with your creation.
Zuppa Toscana Soup
Ingredients
- 2 tablespoons olive oil
- 4 slices bacon, cut into ½-inch pieces
- 1 pound Italian sausage, spicy or mild, based on preference
- 1 yellow or white onion, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 2 cups filtered water
- 3 large russet potatoes, cut into 1-inch cubes
- 3-4 cups chopped kale
- 2 cups heavy cream
- salt and pepper, to taste
- red pepper flakes (optional, for extra heat)
- grated Parmesan cheese, for serving
- crusty bread, for serving
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the bacon and cook until crisp. Remove with a slotted spoon and transfer to a plate.
- Add the Italian sausage to the same pot and cook until browned and cooked through, breaking it up with a spoon as it cooks. Remove with a slotted spoon and transfer to the same plate as the bacon. Set aside.
- Add the onion and garlic and cook until onion is translucent, about 5 minutes.
- Pour in the chicken broth and water. Add the potatoes. Season with salt and pepper to taste.
- Bring the soup to a boil, then reduce the heat and let it simmer for about 10-15 minutes, or until the potatoes are tender.
- Return the cooked bacon and sausage to the pot.
- Stir in the chopped kale and cook for an additional 5 minutes, until the kale is wilted.
- Reduce the heat to low and stir in the heavy cream. Heat through, but do not let it boil.
- Season with additional salt, pepper, and red pepper flakes (if using) to taste.
- Ladle the soup into bowls. Garnish with grated Parmesan and serve with crusty bread.
