• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Spoon Fork BaconSpoon Fork Bacon
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
    • Twitter
    • TikTok
  • What’s for Dinner?
  • Recipes By Category
  • Most Recent
  • Contact
  • Shop
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes By Category
  • Most Recent
  • What’s for Dinner?
  • Shop
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
    • Twitter
    • TikTok
  • ×
    Home > Blog > Soups > Zuppa Toscana

    Zuppa Toscana

    by Teri Lyn Fisher · Published: Jan 19, 2025

    Jump to Recipe
    Made famous in the states by Olive Garden, our Zuppa Toscana recipe is based off that rich and creamy version! A delicious broth based soup loaded with Italian sausage, bacon, potatoes, kale, and finished with shaved Parmesan and crushed red pepper flakes. It's a hearty soup that never disappoints!
    Zuppa toscana in two bowls with bread on the side.

    I love hearty ‘dinner’ soups like our Zuppa Toscana recipe! It’s a rich and creamy soup that is full of flavor, easy to make and leaves one feeling very satisfied. While there is a version of Zuppa Toscana that has its origins rooted in Tuscany, our recipe is based off the version popularized by Olive Garden.

    Our soup is rich and hearty, but isn’t necessarily very thick. It’s a broth and milk based soup that we’ve loaded with chopped bacon, Italian sausage, potatoes, and kale. It’s absolutely delicious. We love serving some of our garlic bread on the side, which is wonderful for dipping into the soup.

    Is Zuppa Toscana from Italy?

    Zuppa Toscana is Italian and literally translates to Tuscan Soup. In Italy it’s more specifically called Minestra di Pane, which means Bread Soup. The classic version is filled with cannellini beans, kale, zucchini, some chile powder, Italian bacon (called rigatino), tomatoes or tomato pulp, and Tuscan bread.

    As we mentioned above, our version of zuppa toscana is one based off the soup popularized by the U.S. restaurant chain, Olive Garden. The Olive Garden zuppa toscana more rich and decadent overall and doesn’t include bread incorporated into the soup.

    Zuppa Toscana in a bowl with bread in the background.

    How to Make Zuppa Toscana

    Ingredients

    Ingredients to make the soup Zuppa Toscana.

    Process

    1. Pour oil into a Dutch oven set over medium heat. Add bacon and cook until crisp.
    2. Using a slotted spoon drain bacon onto paper towels and set aside. Add the sausage to the bacon grease and cook, breaking up into bite sized pieces with a wooden spoon, until browned.Transfer sausage to a bowl using a slotted spoon.
    Bacon cooking in a pot for zuppa toscana.
    Italian sausage browned in a pot to make zuppa toscana soup.
    1. Remove all but 3 tablespoons drippings to dutch oven and place back over medium heat. Add onion, celery and carrot. Sauté vegetables for about 3 to 4 minutes. Season with salt and pepper.
    2. Add potatoes, garlic, 1/4 teaspoon crushed red pepper flakes and thyme. Sauté until the garlic is fragrant, about 1 minute.
    Celery, carrot, garlic and onion cooking in a pot to make soup.
    Vegetables cooking in a pot to make zuppa toscana.
    1. Sprinkle flour over the vegetables.
    2. Cook, stirring constantly, until the flour is evenly distributed and begins to brown on the bottom of the pot, 3 to 4 minutes.
    Flour with veggies in a pot to make Zuppa Toscana recipe.
    Zuppa Toscana veggies in a pot.
    1. Stir stock (or chicken broth) into pot, scraping up any browned bits on the bottom. Season with salt and pepper.
    2. Bring the soup to a boil over medium-high heat, then reduce the heat to medium-low and simmer, stirring occasionally until the potatoes are just tender, about 15 minutes.
    Zuppa toscana simmering in a pot.
    Zuppa toscana recipe simmering in a pot with a wooden spoon.
    1. Add milk, kale and sausage to the pot.
    2. Stir together until evenly distributed. Cook gently, stirring occasionally, until the kale is softened and the soup is heated through about 5 minutes. Season with salt and pepper as needed and stir.
    Adding in sausage, kale, and milk to make a soup recipe.
    A stock pot full of Zuppa Toscana.
    1. Serve in bowls garnished with shaved Parmesan cheese, crumbled bacon and crushed red pepper flakes.
    Zuppa Toscana soup recipe in a bowl.

    Reheating and Freezing Instructions for Our Zuppa Toscana Recipe

    To Reheat

    Cool soup and transfer to airtight containers. Store containers of soup in the refrigerator for up to 3 days. When ready to reheat, transfer soup to a pot and simmer over medium to medium-low heat and simmer until just heated through. Adjust seasonings as needed and serve.

    To Freeze

    Since dairy tends to separate once frozen and thawed, we recommend leaving out the milk and kale leaves when freezing the soup. Transfer cooled soup to a freezer friendly, airtight container and freeze for up to 3 months.

    When ready to use, transfer soup to refrigerator and thaw overnight. Then pour soup into a pot and simmer over medium to medium-low heat until heated through. Once soup is simmering, stir in milk and kale leaves and simmer for an additional 5 minutes. Adjust seasonings as needed and serve.

    Zuppa Toscana in a pot with bread on the side.

    Zuppa Toscana Recipe Variations

    • We use sweet Italian sausage to control the spiciness in our zuppa toscana recipe, but if you want a big kick you can use hot Italian sausage instead. You can also use Italian turkey sausage, if you prefer.
    • If you want to make this soup vegetarian friendly you can sub the bacon for sliced shiitake mushrooms and the sausage for a vegan version (there are so many options available these days!). You can also use cannellini beans instead of sausage, like the classic version from Italy. Vegetable stock can also be used instead of the chicken stock.
    • We love how hearty and textured kale leaves are, but using other leafy greens like mustard greens, Swiss chard, and spinach all work great in this soup!
    • When we want to lighten things up just a tad we’ll swap the potatoes out for bite sized cauliflower florets, which are wonderful in this soup!
    • To make this recipe dairy free, swap the butter out for a vegan variety and swap the milk out for a plant-based option (something with a mild flavor). The flavor will change slightly due to the plant-based milk, but will still be delicious.
    • To make this recipe gluten free, just swap the flour out for a gluten free flour option!
    • If you want this soup even more rich, you can swap the milk out for heavy cream. You can also use russet potatoes instead of yukon gold potatoes. The russets will breakdown more and naturally thicken the soup slightly.
    Zuppa toscana in a bowl with a spoon in it.

    More Delicious Soup Recipes You Will Love

    • Bowls of broccoli cheddar soup with a spoon.
      Easy Broccoli Cheddar Soup
    • Tortellini Soup recipe in two bowls with spoons next to it.
      Tortellini Soup
    • Bowls of loaded baked potato soup with spoons.
      Loaded Baked Potato Soup
    • Tomato soup recipe in two bowls with garlic bread on the side.
      Tomato Soup Recipe

    YouTube video

    Hungry for more?

    Subscribe to never miss a recipe.

    EmailPinTweetShareYummly
    Zuppa Toscana recipe in a bowl.

    Zuppa Toscana

    5 from 6 votes
    PRINT RECIPE Pin Recipe
    Made famous in the states by Olive Garden, our Zuppa Toscana recipe is based off that rich and creamy version! A delicious broth based soup loaded with Italian sausage, bacon, potatoes, kale, and finished with shaved Parmesan and crushed red pepper flakes. It's a hearty soup that never disappoints!
    RECIPE BY Teri & Jenny
    Prep Time: 15 minutes mins
    Cook Time: 35 minutes mins
    Total Time: 50 minutes mins
    Servings: 6

      INGREDIENTS  

    • 2 teaspoons olive oil
    • 4 slices bacon, chopped
    • 3 sweet Italian sausages, casings removed (about .65 pounds)
    • 1 medium yellow onion, diced
    • 1 stalk celery, diced
    • 1 carrot, peeled and diced
    • 1 pound waxy potatoes, cubed into bite sized pieces
    • 2 garlic cloves, minced
    • 1 1/2 teaspoons crushed red pepper flakes
    • 2 teaspoons minced thyme leaves
    • 2 tablespoons all purpose flour
    • 2 1/2 cups unsalted chicken stock
    • 1 1/2 cups whole milk
    • 3 cups torn and packed kale leaves with ribs removed (about 2 large leaves)
    • 2 ounces shaved Parmesan
    • salt and black pepper to taste

      INSTRUCTIONS  

    • Pour oil into a Dutch oven set over medium heat. Add bacon and cook until crisp. Using a slotted spoon drain bacon onto paper towels and set aside.
    • Add the sausage to the bacon grease and cook, breaking up into bite sized pieces with a wooden spoon, until browned.
    • Transfer sausage to a bowl using a slotted spoon.
    • Remove all but 3 tablespoons drippings to dutch oven and place back over medium heat. Add onion, celery and carrot. Sauté vegetables for about 3 to 4 minutes. Season with salt and pepper.
    • Add potatoes, garlic, 1/4 teaspoon crushed red pepper flakes and thyme. Sauté until the garlic is fragrant, about 1 minute.
    • Sprinkle flour over the vegetables and cook, stirring constantly, until the flour is evenly distributed and begins to brown on the bottom of the pot, 3 to 4 minutes.
    • Stir stock into pot, scraping up any browned bits on the bottom. Season with salt and pepper.
    • Bring the soup to a boil over medium-high heat, then reduce the heat to medium-low and simmer, stirring occasionally until the potatoes are just tender, about 15 minutes.
    • Stir milk, kale and sausage to the pot until evenly distributed. Cook gently, stirring occasionally, until the kale is softened and the soup is heated through about 5 minutes. Season with salt and pepper as needed and stir.
    • Serve immediately in bowls garnished with shaved parmesan, crumbled bacon and crushed red pepper flakes.

      NOTES  

    **Recipe makes about 2 quarts (about 1 1/3 cups per serving)**
    To Reheat
    Cool soup and transfer to airtight containers. Store containers of soup in the refrigerator for up to 3 days. When ready to reheat, transfer soup to a pot and simmer over medium to medium-low heat and simmer until just heated through. Adjust seasonings as needed and serve.
    To Freeze
    Since dairy tends to separate once frozen and thawed, we recommend leaving out the milk and kale leaves when freezing the soup. Transfer cooled soup to a freezer friendly, airtight container and freeze for up to 3 months.
    When ready to use, transfer soup to refrigerator and thaw overnight. Then pour soup into a pot and simmer over medium to medium-low heat until heated through. Once soup is simmering, stir in milk and kale leaves and simmer for an additional 5 minutes. Adjust seasonings as needed and serve.
    Calories: 456kcal Carbohydrates: 26g Protein: 21g Fat: 30g Saturated Fat: 11g Polyunsaturated Fat: 4g Monounsaturated Fat: 13g Trans Fat: 1g Cholesterol: 65mg Sodium: 748mg Potassium: 909mg Fiber: 3g Sugar: 5g Vitamin A: 5408IU Vitamin C: 60mg Calcium: 269mg Iron: 3mg
    CUISINE: Italian, Italian-american
    KEYWORD: Olive Garden copycat soup
    COURSE: dinner, Main Course, Soup

    You Might Also Love...

    • A bowl of corn chowder garnished with bacon and cilantro with a spoon.Corn Chowder Recipe
    • Clam chowder in two bread bowls.Clam Chowder Recipe
    • Bowls of broccoli cheddar soup with a spoon.Easy Broccoli Cheddar Soup

    January 19, 2025 / 5 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

    Previous Post: < Previous Post Lasagna Soup
    Next Post: Baked Nashville Hot Chicken Sandwich with Honey Next Post >

    Reader Interactions

    January 19, 2025 / 5 Comments

    Comments

      5 from 6 votes (4 ratings without comment)

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      Did you make this recipe? We want to see!

      tag @SpoonForkBacon and #SpoonForkBacon on Instagram

    1. Donna

      January 21, 2025 at 6:43 am

      I am curious how you think it would change the results if I used blended white beans instead of the milk so I can make it more dairy free? Would it be a poor choice do you think or is there a better option? I can’t have almond milk either.

      Reply
      • Jenny Park

        January 26, 2025 at 4:51 pm

        Hi Donna! I would sub in a different kind of milk, like unsweetened cashew or oat milk (or even canned coconut milk, although it might leave a slight coconut flavor) if those are options you can have. The blended beans would just change the texture of the soup too much here. It can be done, but other adjustments would need to be made as well. I hope this helps!

        Reply
    2. C

      April 06, 2024 at 4:54 pm

      5 stars
      Wow! What a delicious recipe! Both my husband and son raved about how flavorful the soup tasted. I am definitely keeping this recipe on rotation! Thank you!

      Reply
    3. Linda

      November 03, 2022 at 1:48 pm

      Thank you so much for sharing your recipe! I made it this afternoon following your instructions and using all the ingredients. It was excellent.

      Reply
    4. Jason

      February 27, 2022 at 6:17 pm

      5 stars
      AMAZING! This couldn’t have been more spot on to OG’s Zuppa Toscana. I’ve been looking for a recipe for this for some time has this was really the only reason I ever went to OG. Will definitely be making this many more times.

      Reply

    Primary Sidebar

    HI! WE ARE GLAD YOU'RE HERE!

    Teri and Jenny of Spoon Fork Bacon

    We hope you find something you love in
    our little corner of the internet.
    XOXOXO, Teri + Jenny

    ABOUT US

    As Featured On

    A complication of logos showcasing where Spoon Fork Bacon has been featured. Including delish, today show, cosmopolitan, good morning america, domino, good housekeeping, william sonoma, and country living.

    Asian Inspired

    BBQ

    PORK

    DESSERT

    For Dinner Tonight

    • Fresh tomato sauce pasta in bowls ready to be served. Fresh Tomato Sauce
    • Char siu pork on a cutting board. Easy Char Siu (Chinese BBQ Pork)
    • Garlic noodles garnished with cheese on a blue plate with a fork. Garlic Noodles
    • Chili Cornbread Casserole in a skillet with a scoop taken out. Chili Cornbread Casserole
    • A platter of Philly Cheesesteak sandwiches with fries next to it. Philly Cheesesteak
    • Fried rice in a bowl. The BEST Fried Rice Recipe

    Popular Now

    • Baked egg boats with a knife. Baked Egg Boats
    • A sliced bacon, cheddar, and chive quiche with hash brown crust. Hash Brown Crust Bacon and Cheddar Quiche
    • Mongolian Beef recipe in a platter ready to be served. Mongolian Beef Recipe
    • Tomato soup recipe in two bowls with garlic bread on the side. Tomato Soup Recipe
    • Panfried potstickers with ramekin of sauce. Potstickers
    • Baked hot honey chicken sandwiches on a cutting board. Baked Nashville Hot Chicken Sandwich with Honey

    Footer

    As Featured On
    As featured on graphic.

    GET NEW RECIPES DELIVERED TO YOUR INBOX!

    Thank you!

    You have successfully joined our subscriber list.

    Footer

    • Facebook
    • Instagram
    • Pinterest
    • RSS Feed
    • Twitter
    • TikTok

    All content including images © 2011-2022 Teri Lyn Fisher & Jenny Park. Stealing is bad karma.

    Spoon Fork Bacon contains paid advertising banners and occasionally affiliate links, and sponsored posts.
    As an Amazon Associate I earn from qualifying purchases.

    Sponsored posts are indicated at the start of such posts. All of our opinions are always our own.
    Thank you for supporting our sponsors. It helps us pay to run this site and bring you unique and original recipes.

    Privacy Policy | Accessibility Statement

    Zuppa Toscana recipe in a bowl.
    Zuppa Toscana in a bowl with bread in the background.
    Zuppa Toscana in a bowl with bread in the background.
    Zuppa toscana in a bowl with a spoon in it.
    Zuppa Toscana in a pot with bread on the side.
    Zuppa toscana in two bowls with bread on the side.

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.