Best-Ever Creamy Zuppa Toscana
Look no further than this here Olive Garden-inspired Zuppa Toscana recipe! This cozy + comforting creamy soup features juicy Italian sausage, leafy kale, hearty potatoes, crumbled bacon, and more! It’s insanely delicious and oh so dreamy!
Okayyy so the weather in Florida right now has been absolute heaven, y’all. For weeks we’ve been consistently blessed with nice and cool breeze. The temps have gotten so low that I’ve had to pull out my beanies and multiple layers of clothes; like, what is life in Florida at this moment?! Bwahahaha. Listen, when you live in a perpetually hot a$$ state like mine, you truly bask in these rare moments. Although, I know some of you who experience negative degree type of weather are giving me the side eye lol. Let me live.
Technically the term cozy is an adjective that evokes feelings of comfort, warmth, and an overall pleasantly relaxed vibe. However, to me, I like to think of coziness as a state of living and being. No matter the weather outside or the season, give me all the comforting and warm things! And nothing says cozy more than a heaping bowl of delicious soup. This Olive Garden-inspired cult favorite is famous for a reason, peeps!
What Does Zuppa Toscana Mean?
So, Zuppa Toscana is a general term that means “Tuscan soup” with Italy being the place of origin. A classic and more authentic Zuppa Toscana may feature beans and/or other vegetable components inside of a lighter-based soup broth. The very popular Italian-American restaurant, Olive Garden, has transformed (and Americanized lol) this soup into a richer and slightly heavier version with heartier ingredients.
Ingredients To Make This Zuppa Toscana
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
- Bacon: I like to use thick-cut bacon slices as opposed to regular bacon because it’s more meatier and gives off more flavor. However, you can still use regular bacon if need be!
- Italian (hot) sausage: You can grab it in bulk (ground) or still in the casings, just be sure to remove the casings beforehand. If you prefer to use mild sausage, go for it boo.
- Onion: Just one medium-sized yellow onion- finely chopped!
- Garlic: I’m using four cloves here- you can also use garlic paste (about 2 teaspoons).
- Seasonings: Simple spices like salt, Italian seasoning, and crushed red pepper flakes (optional).
- All-purpose flour: This acts as a binder to absorb the fat and help thicken the Zuppa Toscana by bringing everything together. You can use arrowroot flour as a gluten-free alternative route.
- Kale: A nice bunch! I like to use, and prefer, lacinato kale (also known as dinosaur kale) when making this particular soup. Although, feel free to use commonly found curly kale and pre-bagged kale in a pinch!
- Potatoes: Russet potatoes add some heartiness! Other substitutes include gold (yellow) or red-skinned potatoes, and you can peel the skin or keep it on if you wish.
- Chicken broth: One of the liquids to make up the broth- you can use stock as well.
- Heavy cream: Adds some nice creaminess to the Zuppa Toscana.
- Butter: Goes in near the end of the simmering stage along with the liquid.
- Parmesan cheese: Freshly grated, of course, and gives the soup so much flavor!
I just love this Zuppa Toscana recipe so much you guys! It’s so easy to make and incredibly delicious with crazy good flavor! This recipe is super flexible as well, meaning it could be served as an appetizer or a main course. Make it for nearly any occasion or those times when you just want something warm and…cozy!
What Makes This Zuppa Toscana The Best
Flavor, flavor, flavor! At the start of this recipe, it begins with cooking bacon which builds heaps of flavor. The bacon renders its beautiful fat after cooking, then reserved and used to sauté the aromatics. The flavor from the bacon is all throughout this Zuppa Toscana! Additionally, freshly grated parmesan cheese takes it up a notch by adding even more of an umami flavor bomb, y’all. Each bite is packed with ample texture and creamy hearty goodness.
Wanna Lighten This Zuppa Toscana Recipe?
If you’re looking for lighter or alternate recipe swaps + substitutes, I got you!
- All-purpose flour: Use arrowroot flour or other gluten-free flour.
- Potatoes: You can use a head of cauliflower for a low-carbohydrate option.
- Heavy cream: Use coconut milk/cream and even non-flavored dairy-free creamer.
- Parmesan cheese: Use nutritional yeast in place, still adds a “cheesy” flavor.
Can I Make This Using A Slow Cooker?
Yes! This recipe can also be made using a traditional slow cooker/crockpot. To make it using this version there are just a few things to do beforehand via the stovetop and then you’re good to go.
- Cook the bacon as directed and then set aside.
- Sauté the onion/garlic mixture together as directed.
- Brown the sausage and season with spices as directed.
- Place the onions, garlic, and sausage into a slow cooker vessel.
- Add in the chopped potatoes and chicken broth to cover everything completely.
- Cook on low setting for 5-6 hours or on high setting for 3-4 hours.
- One hour before cooking is complete; check for the potatoes to be fork tender and then stir in the flour until dissolved and add in the kale, cream, butter, and cheese- mixing well to combine. Continue cooking for the last hour, again, making sure to stir everything before serving.
- Taste the soup and adjust the seasoning to your preference, if desired. Serve and top with bacon/cheese.
Zuppa Toscana In The Instant Pot
Oh yasss, all of the kitchen appliance gadgets can get this Zuppa Toscana love, ha!
- Using a 6-quart instant pot set to the sauté function, add the bacon and fry. Use a slotted spoon to remove the bacon and set aside while leaving the residual bacon grease in the pot.
- Add in the onions and sauté together until soft and translucent, about 2-3 minutes.
- Toss in the garlic and continue cooking together for another 1-2 minutes.
- Add the sausage in and use a wooden spoon to crumble the sausage into pieces. Stirring often, cook the sausage until completely browned, about 3-5 minutes, and season with spices.
- Place the potatoes into the pot along with the broth and cheese.
- Switch the IP setting to manual and adjust the pressure to high and timing at 5 minutes.
- When done cooking, allow the IP to naturally release its pressure.
- Dump in the flour and stir very well until the flour dissolves. Then stir in the cream and add in the kale, stirring until the kale wilts down, about 2-3 minutes.
- Taste the soup and adjust the seasoning to your preference, if desired. Serve and top with bacon/cheese.
I also love to serve it alongside some crusty bread to help sop up the broth. In addition, you can serve it alongside some garlic bread orrrrr my loaded olive cheese bread for extra goodness. And don’t forget your glass of wine, hope you enjoy it!
This Zuppa Toscana recipe is one of my fav kinds of soups to make. It’s the perfect cozy soup recipe that hits the soul. Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾
More comforting recipes you’ll enjoy:
- Best-Ever Cajun Seafood Boil
- The Best Carrot Cake
- Creamy Shrimp and Grits
- Dutch Apple Pie
- Curry Chicken Soup
- Skillet Peach Cobbler
Best-Ever Creamy Zuppa Toscana
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6-7
- Category: Soups & Stews
- Method: Stovetop
- Cuisine: Italian-American
Description
Look no further than this here Olive Garden-inspired Zuppa Toscana recipe! This cozy + comforting creamy soup features juicy Italian sausage, leafy kale, hearty potatoes, crumbled bacon, and more! It’s insanely delicious and oh so dreamy!
Ingredients
- 4 strips thick-cut bacon, chopped
- 1 medium yellow onion, finely diced
- 4 garlic cloves, finely minced
- 1 lb hot Italian sausage, ground or links (casings removed)
- 1 teaspoon kosher salt, plus more to taste
- 1 teaspoon Italian seasoning, plus more to taste
- ¼ teaspoon crushed red pepper flakes, optional
- 2 tablespoons all-purpose flour
- 1 bunch fresh kale, stems removed and roughly chopped (about 5 cups)
- 2 large russet potatoes, peeled & chopped into chunks
- 4 cups (32 ounces) chicken broth
- 1 cup heavy whipping cream
- 2 tablespoons unsalted butter
- 2 tablespoons fresh grated parmesan cheese, plus more for garnish
- Crusty bread, for serving- optional
Instructions
- In a large heavy-bottomed pot/dutch oven over medium heat, add the bacon. Cook, stirring often, until the bacon releases its fat and cooks through until crisp, about 6-7 minutes. Be sure to stir the bacon often for even cooking. Then use a slotted spoon to transfer the cooked bacon pieces onto a plate lined with a paper towel, and set aside.
- Add the onion into the same pot and sauté the onions in the rendered bacon grease until they become tender and golden, about 2-3 minutes. Then add in the garlic and continue cooking together for another 1-2 minutes until fragrant.
- Add the sausage and use a wooden spoon to break up the sausage into crumbles. Cook the sausage until browned throughout. Then season the sausage with salt, Italian seasoning, and red pepper flakes- stir well to combine.
- Sprinkle in the flour and stir well until the flour dissolves and soaks up any leftover grease, about 1 minute. Toss in the kale and gently sauté it along with the sausage mixture for about 1-2 minutes. Then add in the potatoes along with the broth, cream, and butter. Give all ingredients a good stir to fully combine and cover the pot with a lid.
- Reduce the heat to medium-low, and allow the soup to come up to a nice simmer for about 15-20 minutes until the potatoes are fork-tender.
- Lastly, stir in the parmesan cheese. Taste the soup and adjust the seasonings, if desired. If you prefer, add the reserved bacon pieces directly into the soup or see the next step.
- Serve the soup warm and garnish with reserved bacon and more parmesan cheese, as desired. We love serving this soup alongside some crusty bread as well for dipping! Enjoy!
Notes
- Storing: Leftover soup will keep in the refrigerator stored in an airtight container for up to three days. Simply reheat via the stovetop or microwave. Add more broth to help loosen the soup to your desired texture, only if needed.
- For slow cooker/instant pot cooking methods, see blog post for directions.
- Please read blog post in its entirety for additional tip + tricks.
Recipe by: Quin Liburd- Butter Be Ready
Photography by: Ashley McLaughlin
26 Comments on “Best-Ever Creamy Zuppa Toscana”
Your recipes never disappoint! I just made this soup and so delicious and so easy.
So tasty!! I felt like such a professional because it turned out so great!!
We love this soup. It’s one of my daughter’s all-time faves.
Thank you for sharing this great soup recipe! Simple yet satisfying. This was a great hit with our family. I look forward to trying more of your recipes.
Hi Patrick- so glad you enjoyed my zuppa toscana recipe! 🙂
Soooo good!! I added an extra pound of chicken sausage because I’m a toxic carnivore lol and it was delicious. Thanks again for your culinary brilliance!!!
Easy to make & delicious!!
Amazing! Thank you so much for this recipe. I only had half a pound of sausage so I used 3 potatoes and more kale. I also ended up using bouillon and water because I didn’t have stock but it turned out so good! My man was loving it♥️. Great recipe.
This soup was easy to make, and delicious! The flavors blend together so well and it’s definitely a comfort food. I don’t eat gluten, so I substituted potato starch 1:1 for ap flour. I also substituted half & half for heavy whipping cream (cause it’s what I had on hand!) and both changes worked well. My husband gave it the thumbs up and our daughter said it must go on our list of favorite recipes! Great recipe, thanks so much!
This recipe was a hit! I didn’t change anything; it was much tastier than the OG version. Thank you!
I made it for a Crockpot contest at my school and I won! Of course I shared the link to the recipe!
Hi Arlene- Ohh wow, how cool, glad everyone enjoyed! 🙂
SO delicious and easy to follow recipe! Will definitely be making again
It’s also really good with radishes in place of potatoes for a lower carb version
Didn’t want to make this stovetop, so browned the meat and garlic together, added flour and broth, then dumped into my crockpot on top of chopped potatoes. Added everything but the cheese and kale to the pot – let it go on high for 4 hours, then swapped to low and added the kale until wilted – spooned out and topped – was lovely!
Just made a double batch for a game night and ended up with maybe one serving left – it was such a hit!! So flavorful and delicious. Would definitely make again. 🙂
So delicious my son used the leftovers for his “date night” dinner. What I did differently (because it was what I had on hand) baby spinach instead of kale – if I do that again will Chop the spinach; Buttermilk instead of whipping cream, worked great. I added the spinach at the end, shortly before serving, because it tends to cook down more than kale. Loved the recipe, best version of this dish I have found! Served with salad and cheesy garlic bread which left everyone too full to leave the table 😉
Oh my gosh, Quin. This is so good! I’ve never attempted to make this before and had to try it when I found it on your website. This is amazing!
I made this recipe with homemade garlic knots and it was chef’s kiss! Thank you for sharing such yummy food. I REALLY hope a cookbook is in the works because I’d love to add your recipes to my cookbook collection!
Hey Tiffani- Aww thanks so much, so glad you enjoyed this recipe! 🙂
Omgoodness This recipe is AMAZING!! We’ve made it 6 times since January 2025. The past two times we doubled the recipe to freeze half so we could have a delicious and easy meal for another time during the week when the time between getting home from work and wanting supper seems shorter. With our double batch tonight we did 2lbs ground hot Italian sausage and 1lb chorizo ti kick up the spice. We also added chopped purple cabbage, zucchini & spinach with the kale, onion, garlic & potatoes. It’s so hearty and deliciously nutritious!!! Thank You so very much Quin- We are so grateful and look forward to trying many more of your recipes too!!
Hey Kristyn- Wowww love to hear it, so glad you enjoyed the recipe, thanks for taking the time to leave this review! 🙂
This was amazing! Like make you wanna slap yo mama type of amazing food.
I used ground chorizo and hot Italian sausage
My family loved it
This recipe is 🔥🔥🔥
Can we talk about this recipe?? Holy moly! The only thing I did differently is to add a tablespoon of better than bullion just for kicks, and a tiny bit of chili oil in the end. But seriously people, this soup is delish and perfect for a “cozy” night in. I live in Reno and we are having some cold and wet nights. This soups and a slice of bread is all you need for a huge gastric hug! Thank you Quin!
Hi Jaye- Love to hear it, this soup is one of my favorites, so glad you enjoyed! 🙂