We’re knee-deep in soup season and this Homemade Zuppa Toscana is a top contender for my favorite soup! Both because it’s tasty and because it’s easy to throw together. It could also be considered a good or bad thing that my whole family loves it. The last time I made it, the leftovers were barely a bowlful.

Estimated reading time: 3 minutes

Homemade Zuppa Toscana
- Ingredients
- Kitchen Tools

Homemade Zuppa Toscana

When I was pregnant with my son, I used to pick up Olive Garden takeout fairly often.

And since I was living in Indianapolis at the time and it was cold, I often went for their soups.

But takeout can get expensive!

And I have found, as I have with many recipes, that when you make it homemade, it just tastes better anyway. It’s a win-win.

The first time I made this Homemade Zuppa Toscana soup, I sliced the potatoes thin like they do at Olive Garden.

It was fine that way, but then I tried cutting the potatoes into cubes and I like it much better.

Much more spoon-able. (Is spoon-able even a word?

Well, it is now!) Another way I changed things up was by adding bacon.

I don’t think Olive Garden adds bacon to theirs. If they do, it’s a very small amount. I love the saltiness it adds.

Ingredients

Italian sausage
Bacon
Yellow onion
Garlic
Chicken broth
Russet potatoes
Kale
Heaving whipping cream
Pepper
Parmesan

Kitchen Tools

Large pot or dutch oven

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Mixing spoon
Cutting board
Knife
Measuring cups
Measuring spoons

Web Story

This Homemade Zuppa Toscana soup is one of the few ways I can get my family to eat kale.

I don’t even have to plead with them by saying, “But it’s a superfood!”

They just eat it up. (Maybe it has something to do with the bacon?)

This Homemade Zuppa Toscana is creamy, warm, and can be made in one pot.

And at the end of the day, who doesn’t like less dirty dishes in the sink?

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Homemade Zuppa Toscana

Name: Homemade Zuppa Toscana
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8
Cuisine: American
Ingredients: 16 oz. Italian sausage; 1/2 lb. bacon, cut into small pieces; 1 large yellow onion, diced; 4 cloves garlic, minced; 4 cups chicken broth; 2 large russet potatoes, washed and cut into large cubes; 8 oz. kale, washed; 1 pint heavy whipping cream; 1 teaspoon black pepper; Parmesan cheese, optional

Yield: 8

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

Savory, creamy with sausage and kale with an addition of bacon - check out this delicious soup inspired by Olive Garden's Zuppa Toscana.

Ingredients

16 oz. Italian sausage
1/2 lb. bacon, cut into small pieces
1 large yellow onion, diced
4 cloves garlic, minced
4 cups chicken broth
2 large russet potatoes, washed and cut into large cubes
8 oz. kale, washed
1 pint heavy whipping cream
1 teaspoon black pepper
Parmesan cheese, optional

Instructions

Brown the Italian sausage in a large pot or dutch oven. Remove and set aside.
In the same pot, add the bacon, onion, and garlic. Sauteé until the bacon is to the desired crispiness.
Add the chicken broth, potatoes, and cooked sausage. Simmer until potatoes are tender.
Add the kale, whipping cream, and black pepper. Simmer for 10 minutes.
Serve with Parmesan if desired.

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Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 631Total Fat: 48gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 24gCholesterol: 131mgSodium: 1406mgCarbohydrates: 25gFiber: 3gSugar: 5gProtein: 26g

Please note that the Calculated Nutrition is an estimate at best.

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Sara Maniez

Owner at Life's Little Sweets

Sara is an architectural designer turned work-at-home Mom. She lives in New Jersey by way of New England and New York, with her husband and 3 kids under 6. She loves design, being creative and spending time with family and friends. She loves checking out local businesses and eats and being apart of the local farm to table community.

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Homemade Zuppa Toscana

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