You can’t go wrong with a satisfying soup on a chilly day. I often find myself making minestrone soup, crock pot chicken noodle soup, or this flavorful Zuppa Toscana for a quick and easy dinner.
Whenever I go to Olive Garden, I have to order the Zuppa Toscana soup. I just love all the savory, smoky and spicy flavors! This homemade version is even better than what you’d get at your local Olive Garden, and it couldn’t be any easier to make.
How do you make zuppa toscana?
The first step is to cook diced bacon until it’s crispy and browned. Remove the bacon from the pan, then cook Italian sausage and onions until browned and cooked through. Add garlic, sliced potatoes, chicken broth and seasonings, then let the soup simmer until the potatoes are tender. Finish the soup by adding in some cream and fresh kale. Top the soup with the reserved bacon and a sprinkle of parsley, then serve and enjoy.
Tips for the perfect soup
This recipe calls for hot Italian sausage, but you can use mild sausage if you prefer a little less heat. I used pork sausage, but turkey or chicken sausage will also work just fine. Kale is traditionally used in this soup, but you can substitute a different green such as spinach or escarole if you prefer the flavor. While the potatoes in this dish are traditionally sliced before being added to the pot, you can cube your potatoes if you like. To save a little time, try using a bag of frozen cubed potatoes. If you go this route, you won’t need to simmer your soup for as long, reduce the time to 10 minutes. Serve this soup as an appetizer, or as a main course with fresh bread and a green salad on the side.
Crock Pot directions
This recipe can be adapted to work in your slow cooker. Cook the sausage, onions and garlic, then place them in the crock pot with all the remaining ingredients except for the kale, bacon, parsley and heavy cream. Cook the soup on low for 4 hours. Stir in the cream and the kale and cook the soup for 5 more minutes or until the kale is wilted. Top the soup with bacon and parsley and then serve it.
How long does zuppa toscana last in the fridge?
Zuppa Toscana contains cream, so you want to eat it within 3 days of it going into the refrigerator.
Can you freeze zuppa toscana?
You can freeze Zuppa Toscana. Serve it within 2 months of being frozen. You can freeze a pot of the soup in an airtight container or freeze individual servings. To reheat the soup, simply thaw it in a refrigerator and put the thawed soup in a pot over medium heat until it is warmed through.
Skip your local Olive Garden and try making this soup at home instead! It’s packed full of savory flavors and is always a big hit with family and friends.
More delicious soup recipes
Tortellini Soup Cabbage Soup Cheeseburger Soup Italian Wedding Soup Ham and Bean Soup (Slow Cooker)
