Here’s a heavenly recipe for a copycat Zuppa Toscana Soup, that’s even better than Olive Garden! Toscana Zuppa soup is a thick and rich soup made with bacon, sausage, and potatoes, that will make you feel like you’re dining in old Tuscany!
Zuppa Toscana soup is thick, rich, and super delicious! It’s in good company with Chicken Tortellini Soup or Crockpot Corn Chowder with Potatoes and Bacon, but it’s somehow a very festive dish to make on a special occasion. This Italian gem goes hand in hand with a green salad drizzled with Olive Garden Salad Dressing. Your family will feel like you took them out for dinner!
Zuppa Toscana
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What Is Zuppa Toscana?
The ever popular Olive Garden introduced Zuppa Toscana soup to North American, with a few key changes made to the original. This recipe adds cream and replaces kale with spinach. And traditional zuppa Toscana is served over a slice of Tuscan bread made with no salt.
The simplicity of the bread doesn’t compete with the rich flavors found in the soup and the two end up complementing each other. Well, you may not be able to pull an artisinal loaf out of your magic hat tonight, but any crusty bread will taste amazing paired with this easy to make one pot wonder!
Let’s Make Some Soup!
- Cook and crumble the meats. Be sure to cook the bacon crisp. Setting bacon aside, add in broth and spinach to sausage.
- Saute vegetables and add them to the broth mixture. Add the bacon.
- Add whipping cream last, being careful to heat, not boil… and season to taste. Deliziosa!
Can You Freeze Zuppa Toscana Soup?
As a general rule soups with cream in them don’t freeze all that well since the base has a tendency to separate. However, never fear, there are a couple of ways around this problem!
- Try making the soup ahead of time adding everything except for the cream. During the reheating process, gradually add the whipping cream for the first time.
- The other option is to whisk the soup with a wire whisk while reheating. This should break up any clumps and make the soup as good as new! Add a little extra cream and perhaps even some dry white wine while reheating, to freshen up the flavor!
With Cream, Zuppa Toscana Soup should keep in the freezer for up to three months, and without cream it would probably keep even longer.
This flavorful soup is sensational on cold wintery days or for cozy potluck dinners with friends. It’s always a treat with an international appeal!
More Delicious Soup Recipes To Try!
Chicken Tortellini Soup – so many flavors!
Squash Soup – the perfect fall soup.
Chicken Pot Pie Soup – a meal in a bowl!
Broccoli Soup with Cheddar and Asiago – extra cheesy.
Slow Cooker Chicken Wild Rice Soup – an easy crock pot recipe.
Zuppa Toscana soup
Ingredients
- 42 ounces Chicken Broth
- 2 cups whipping cream
- salt and pepper to taste
- 1 medium onion diced
- 2 garlic cloves minced
- ½ package bacon cooked and crumbled
- 2 cups spinach chopped
- 1 lb mild Italian ground sausage
- 3 potatoes scrubbed and cut into slices or small chunks
Instructions
- Cook and crumble the bacon, set aside.
- Cook and crumble the italian sausage in a large pot.
- Once the sausage is cooked through, add chicken broth, and spinach. Place a lid on the pot and let it come to a slight boil.
- Slice potatoes in half and then cut 1/4 inch thick slices. In a skillet over medium heat, saute the potatoes, diced onion, and garlic until potatoes are cooked.
- Once cooked, add cooked/crumbled bacon and the potato mixture to the pot of chicken broth and sausage.
- Stir together, and add in whipping cream. (don't boil it once the whipping cream is in it because it could curdle)
- Add salt and pepper to taste
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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we use spinach and kale and for a twist or a pinch i have used chicken and apple sausage and comes out great
That sounds delicious Dawn, thanks for sharing!
how many does this serve?
I have made it. I used kale in mine. for the sausage I used 4 sweet sausage and 2 hot sausage..came out really good
Been making this for a long time. I usually use kale instead of spinach and a pinch of crushed red pepper. Yummy!
Yum!!