This Zuppa Toscana is the perfect hearty dinner that’s ready in just 30 minutes! It’s packed with Italian sausage, potatoes and kale, and parmesan cheese!
Serve this soup with your favorite crusty bread or a slice of homemade garlic bread!
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I firmly believe that one can never have too many soup recipes. Soup is always easy to make, usually made in just one pot, AND it hits the spot every single time!
This Zuppa Toscana soup recipe is one of my all time favorites and it checks all the boxes! It’s ready in 30 minutes, dirties just one dish, and will most definitely hit the spot. Plus since it’s packed with protein, veggies, and carbs, this Zuppa Toscana makes a complete meal all on its own!
Prefer to make it in your crockpot? Check out my slow cooker Zuppa Toscana instead!
What is Zuppa Toscana?
Zuppa Toscana literally translates to Tuscan soup. Classic Tuscan soup is made with veggies, cannellini beans, kale, and potatoes and served with a side of Tuscan bread.
This version of Zuppa Toscana is an Olive Garden copycat version. It’s creamier, cheesier, and bulked up with Italian sausage! And it’s SO GOOD!
You don’t need much to pull off this rich and flavorful soup recipe!
- Italian Sausage: you can use hot or mild depending on your spice preferences.
- Onion: sautéed with the Italian sausage to add sweet, caramel-y flavor.
- Garlic: freshly minced or pre-minced garlic will work.
- Seasonings: you’ll use a simple blend of Italian seasoning, salt, black pepper, and red pepper flakes to kick the flavor of the soup up a notch. If you don’t like spice you can omit the red pepper flakes.
- Chicken Broth: I use low sodium chicken broth so I can control the saltiness of the soup. If you use regular chicken broth you’ll want to add less salt yourself.
- Potatoes: I use either Russet or gold potatoes, but other varieties will work as well.
- Kale: chop the kale before adding it to the soup so you don’t end up with big clumps.
- Cream: you can use half-and-half or heavy cream. Avoid low fat dairy because it has a tendency to curdle when added to hot liquid.
- Parmesan Cheese: I recommend shredding your own parmesan cheese for the best flavor and texture.
How to make Zuppa Toscana
This Zuppa Toscana recipe makes the perfect easy dinner. It takes just 30 minutes to throw together!
- Cook meat, aromatics, and seasonings: In a large pot, brown the Italian sausage and onion. Add garlic and seasonings and cook.
- Add broth and potatoes: Stir in the broth and potatoes and simmer until the potatoes are tender.
- Finish and serve: Add in kale, cream, and parmesan. Let the soup warm through, then serve!
Zuppa Toscana FAQs
Zuppa Toscana is meant to be somewhat brothy. However, if you do prefer a thicker soup, you can mash some of the potatoes or make a cornstarch slurry. To make a slurry, whisk together 1 tablespoon of cornstarch and 1 tablespoon of water. Once the mixture is smooth, whisk small amounts into the soup until thickened to your liking.
Leftover Zuppa Toscana will last in an airtight container in the fridge for 3-4 days. To reheat, microwave or warm on low on the stove until heated through.
You can store this soup in an airtight container in the freezer for up to 1 month. Keep in mind that the texture of potatoes does change with freezing, so if that is something that bothers you, it’s best not to risk it. To reheat, thaw in the fridge overnight and warm on the stove or in the microwave.
- Use another meat. You can swap the Italian sausage out for ground beef or even ground turkey if preferred. Keep in mind that Italian sausage is pretty heavily seasoned, so if you use another meat you will want to add more seasonings yourself!
- Add more veggies. Feel free boost the nutrition of this soup with even more veggies. You can sauté peppers, mushrooms, or any softer veggie with the onion and Italian sausage OR you can add veggies with more structure such as broccoli, cauliflower, or carrots when you add the potatoes.
- Make it low-carb. For a lower carb option, swap the potato out for cauliflower.
- Add bacon. A lot of Zuppa Toscana soup recipes include cooked and crumbled bacon. Olive Garden Zuppa Toscana actually does not, and I prefer without. If you want to add a smoky crunch, feel free to add some bacon bits to your soup.
- Make it vegetarian. Classic Zuppa Toscana is made using cannelloni beans. Make a meat-free soup by swapping the beef out for those!
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Zuppa Toscana soup
- 375 grams Italian sausage (without casings) mild or spicy (¾ lb, about 3-4 sausages)
- 1 small onion, finely diced
- 1 tablespoon minced garlic (3 cloves)
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 pinch red pepper flakes (optional – for extra spice)
- 3 cups low sodium chicken broth
- 1½ lbs Russet or gold potatoes (about 4 medium, peeled and chopped)
- 2 cups chopped kale
- 3/4 cup cream 10-30% will work fine
- 1/4 cup shredded Parmesan cheese
- In a large dutch oven or soup pot, brown the Italian sausage with the onion over medium-high heat (4-5 minutes). If there is a lot of fat in the pan you can drain it or soak it up with paper towel.
- Add minced garlic, Italian seasoning, salt, pepper, and pepper flakes and cook 1 minute.
- Add broth and potatoes. Bring to a simmer over medium-high heat, then reduce to medium-low, cover and continue cooking, stirring occasionally, until potatoes are tender (about 10-12 minutes).
- Once potatoes are tender, stir in kale, cream, and Parmesan. Let heat through before serving.
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