Copycat Zuppa Toscana Soup Recipe

If you've ever visited Olive Garden, you've most likely tried the original Zuppa Toscana soup. This copycat version of the classic brings everything you love about the original to your table in less than an hour. The best part? I think it's even better than the original. Italian sausage, potatoes, broth, cream, spinach, and the surprise ingredient bacon make this a satisfying choice for dinner.

Copycat Zuppa Toscana Soup Recipe

While many will think that soup is just designed to be a starter or a side to a meal, I am a huge fan of using soups for an entire meal with just a small side of bread or salad. Zuppa Toscana is one of those soups that has the meat, potatoes, vegetable, and all of the flavors you need for an entire meal in one bowl.

Whether you make this to serve with a nice salad or half a sandwich at lunch or serve at dinner with your favorite bread, you are sure to love this recipe. It's simple to prepare and truly satisfying with very few ingredients. That makes it the ideal meal for a busy weeknight or ideal for a great prepping meal for lunches all week long.

What Sausage Can I Use in This Recipe?

Traditionally, you would use a nice Italian sausage for this recipe. That is typically going to be a pork-based and heavily seasoned sausage that will impart tons of flavor and a little fat to the recipe.

If you prefer, you can substitute in a healthier sausage like a nice Italian chicken or turkey sausage. If you don't have sausage on hand, you can even use lean ground beef with plenty of extra seasonings. If you have fresh herbs or a nice Italian seasoning blend, you can make any ground meat work to add protein and flavor to this soup.

Is Zuppa Toscana Keto Friendly?

As listed, this is not a keto or low carb recipe. The inclusion of carrots and potatoes adds carbs that aren't typically acceptable for a keto diet. If you are following a "dirty" or "lazy" keto diet, you may be able to add this without worries.

To make this soup keto-friendly you would need to leave out the potatoes and carrots. I have seen some have great success adding in turnips, radishes, or cauliflower. The mildest addition is cauliflower and is most common. Make substitutions if desired, but understand that the flavor will not be the same if you use other ingredients.

What Goes with Zuppa Toscana Soup?

While this is common as a starter at Olive Garden, you may find that it is served with all sorts of sides or main dishes. If serving as a main dish for dinner at our house, I will add a nice crusty bread and a large garden salad to the side. An Italian salad or even Caesar salad are both great additions that pair well with this soup.

Other options include serving as a starter with any of your favorite Italian dishes, pasta, or bakes. You might also like a nice sandwich on toasted bread. Grilled chicken or a vegetarian pasta works best with the richer flavors of the Italian sausage in the soup. Below are a few things that pair well with this recipe.

• Homemade French bread recipe
• Roasted Garlic Parmesan Asparagus Spears
• Easy Pesto Grilled Cheese Recipe
• Crispy Garlic Parmesan Salmon
• Fresh Chicken Salad Recipe
• Cheesy Spinach Stuffed Mushrooms Recipe
• Herb Roasted Instant Pot Chicken Thighs
• Baked Crab Cakes Recipe
• Spinach Ricotta Baked Pasta Recipe

Is Spinach or Kale More Traditional in This Soup?

More often than not, you will see this made with kale. My family isn't a big fan of kale, so I typically use spinach. While not entirely interchangeable, you can definitely swap them in this dish with great results.

Kale is sturdier when cooked, so retains it's texture a bit better than spinach. So, consider that when preparing this recipe, but regardless of which you use, the soup will turn out delicious.

Ingredients

• Italian sausage
• Bacon
• Onion
• Garlic
• Carrot
• Chicken broth
• Potatoes
• Heavy cream
• Spinach
• Salt
• Black pepper

How to Make Zuppa Toscana Soup

In a dutch oven, over medium-high heat, cook the Italian sausage until browned, no longer pink, and crumbled. About 10-12 minutes.

Drain the sausage and set aside.

In the same dutch oven, cook the diced bacon until crisp, then remove and drain on a paper-lined plate.

Leave 1-2 tablespoons of the bacon drippings in the bottom of the dutch oven.

To the drippings, add the onions and garlic and cook for 5 minutes stirring occasionally until the onions are translucent.

Add the carrot and cook for an additional 5 minutes.

Pour in the chicken broth, and bring to a boil over high heat.

Once the mixture is boiling, add in the potatoes and continue cooking at a boil over medium-high heat until the potatoes are fork tender. About 15-18 minutes depending upon size of potato chunks.

Reduce the heat to medium, and stir in the heavy cream, cooked bacon, and cooked sausage then bring back to a simmer.

Once the mixture is heated through, add in the spinach (or kale), and remove from the heat.

Wait 5-10 minutes before serving so the spinach has time to wilt and heat through.

Serve with crusty bread and a sprinkle of freshly shaved Parmesan cheese.

More Soup Recipes You'll Love

If the soup is on your menu regularly, check out a few more of my favorite recipes. Add these to your routine and wow your family with delicious flavors.

• 10-Minute Classic Egg Drop Soup Recipe
• Homemade Beetroot Soup with Fresh Dill
• Incredible 3-Ingredient Tomato Soup Recipe
• The Best French Onion Soup You'll Ever Eat
• Savory Spanish Garlic Bread Soup {Sopa de Ajo}
• Rich Pork Stew Recipe with Root Vegetables

Chef's Tip

A dutch oven is a life changing addition to your kitchen. The cast iron base and tightly fitting lid helps hold heat in and makes a perfect solution for cooking any soup, stew, or chili. They are also excellent for using when baking bread, making cakes, biscuits, or even braising a nice pork or beef roast.

I have two dutch ovens on hand for regular use. The most often used choices it the enamel covered dutch oven. This one works great for regular daily recipes and looks beautiful on the table if used as a serving dish. Another common choice is the classic cast iron dutch oven. While it works just as well as the enamel covered one, it's not as pretty for serving. It can, however, be easily used over an open fire and is more popular for campfire meals.

Continue to Content

📖 Recipe

Yield: 8

Copycat Zuppa Toscana Soup Recipe

Print

Follow this easy tutorial for making a classic copycat zuppa toscana soup! Loaded with flavor packed sausage, tender bites of potato, and nutritious greens, this is a great choice for any weeknight meal!

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Ingredients

• 1 lb Italian sausage
• 8 slices bacon, cut into small pieces
• 1 large onion, diced
• 2 tablespoon garlic, minced
• 1 cup carrots, chopped
• 8 cups chicken broth
• 6 potatoes, cubed
• 1 cup heavy cream
• 4 cups fresh baby spinach
• ½ teaspoon salt
• 1 teaspoon black pepper

Instructions

1. Over medium-high heat, in a dutch oven, cook the Italian sausage until browned, no longer pink, and crumbled well (around 10-12 minutes);
2. Remove the sausage from the dutch oven and place on a paper lined plate to drain;
3. Add the bacon pieces to the same dutch oven and cook until crisp then set aside on a paper lined plate to drain;
4. Remove all but 2 tablespoons of drippings from the dutch oven;
5. To the dutch oven, add the onions and garlic with the reserved drippings and cook for 5 minutes;
6. Add in the carrot pieces and continue cooking for an additional 5 minutes;
7. Pour in the chicken broth, stir, and bring to a boil over high heat;
8. When the mixture comes to a boil, add in the diced potatoes and reduce the heat to medium-high;
9. Cook the mixture another 15-18 minutes until the potatoes are fork tender;
10. Reduce the heat to medium and stir in the heavy cream, bacon, and sausage then bring back up to temperature being sure not to bring to a boil, but allow to simmer;
11. Once the mixture is simmering, add back in the spinach and remove from heat;
12. Set aside for 5-19 minutes before serving to allow the spinach to cook;
13. Serve with a sprinkle of freshly grated Parmesan cheese and a side of bread or crackers.

Notes

If preferred, use chopped kale in place of spinach.

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Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 507Total Fat: 31gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 82mgSodium: 1729mgCarbohydrates: 37gFiber: 4gSugar: 6gProtein: 21g