The Recipe Rebel / Dinner
written by Ashley Fehr
5 from 40 votes
Prep Time 10 minutes mins
Total Time 30 minutes mins
Servings 6 servings
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Last updated on February 1, 2024
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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!
Table of Contents
- What is Zuppa Toscana?
- Ingredients needed:
- How to make Zuppa Toscana
- Zuppa Toscana FAQs
- Variations
- Serving suggestions
- More soup recipes
- Zuppa Toscana soup Recipe
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!
Some of our other favorites are this Cheeseburger Soup, this creamy Potato Soup and this Easy Minestrone Soup!
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!
Ingredients needed:
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
How do you thicken Zuppa Toscana?
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.
How long is Zuppa Toscana good in the fridge?
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.
Can you freeze Zuppa Toscana soup?
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.
Variations
- 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!
Serving suggestions
I love to serve this soup with a chunk of crusty bread to sop up the broth! You can also serve it with a side of garlic bread, homemade breadsticks, or roasted green beans.
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Pin this recipe to save for later
Pin this recipe to your favorite boardZuppa Toscana soup
written by Ashley Fehr
5 from 40 votes
This Zuppa Toscana is the perfect heart dinner that's ready in just 30 minutes! It's packed with Italian sausage, potatoes and kale, and parmesan cheese!
Save
ReviewPrep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Cuisine Italian
Course Main Course, Soup
Servings 6 servings
Calories 390cal
Ingredients
- 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
US Customary – Metric
Instructions
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.
Notes
*If you want to thicken the soup, you can add 1-2 tablespoons of corn starch to the cream before adding to the soup.
Storage:
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 also 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.
Nutrition Information
Serving: 379grams | Calories: 390cal | Carbohydrates: 28g | Protein: 18g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 56mg | Sodium: 780mg | Potassium: 890mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2309IU | Vitamin C: 37mg | Calcium: 125mg | Iron: 3mg
Keywords zuppa toscana
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Tag @thereciperebelMeet Ashley
My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!
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Reader Interactions
Comments
Lindi says
Made this soup last night for guests and everyone raved about it. The whole pot got eaten!
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carl says
i love this soup! me and my boyfriend have now made it 3 times and it always makes us so happy and full 🙂 i add extra broth because i like it extra soupy
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The Recipe Rebel says
Glad you enjoyed it!
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Jennifer says
YUMM!! Easy and delicious !! Definitely one to keep on our rotation. Portions are very filling yet low calorie which is great for my weight loss journey. Husband also enjoyed it 🙂
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The Recipe Rebel says
Hi Jennifer! So glad you enjoyed the recipe! Thank you for this kind review!
Reply
Shauna Pope says
This was delicious!! I used sweet Italian sausage, baby kale, and cut corn from 2 ears.
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The Recipe Rebel says
Hi Shauna! So glad you enjoyed the recipe! Thank you for this kind review!
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Tina H says
Today is the third time I’ve made this recipe! My husband loves it! The only changes I’ve made are adding more Kale or a combo Kale and Spinach. Plus I add 9oz Italian sausage stuffed tortellini. Takes over the top!
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The Recipe Rebel says
Hi Tina! So glad you enjoyed the recipe! Thank you for this kind review!
Reply
Brenda says
Ashley, I love this recipe; however, I did make a couple of changes and I hope it does not disappoint you. I used chopped cauliflower instead of potatoes and fresh chopped Spinach instead of Kale. This soup was absolutely awesome and had plenty left over to put in quart freezer bags. Thank you so much for sharing your wonderful recipes!
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The Recipe Rebel says
Glad it worked out for you Brenda!
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Nikki says
Looks amazing what can I substitute cream for dairy free milk? As my husband needs to eat dairy and gluten free
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The Recipe Rebel says
Hi Nikki! You likely could, it’s just not something I’ve tested out. If you decide to experiment, I’d love to know how it goes!
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Jonathan says
Yet another amazing recipe! We actually used cannellini beans instead of the sausage and for us “almost always vegetarians” it was excellent. I cubed half the potatoes as shown but thinly sliced the other half which provided nice varying textures plus some of the thinner potatoes dissolved to make the soup a little thicker. Even before we were finished with our first bowl my wife added this recipe to our official “List of Regular Meals.” Thank you Recipe Rebel, you are the best!
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The Recipe Rebel says
Hi Jonathan! So glad you enjoyed it! Thank you for this review!
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Kara says
Wish I could give this recipe more than 5 stars – it’s that good! With a family of four to feed I doubled the recipe (well, almost doubled it), and thankgoodness I did because all went back for seconds. I also added a can of cannellini beans – next time I will omit, as it was just as good without.
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The Recipe Rebel says
Hi Kara! So glad you enjoyed the recipe! Thank you for this kind review!
Reply
Deirdre says
This was delicious, so tasty and warming. My husband made it and there were no leftovers
Reply
The Recipe Rebel says
Hi Deirdre! So glad you enjoyed the recipe! Thank you for this review!
Reply
Jen says
One of my all time favorite soup recipes! SO GOOD.
Reply
The Recipe Rebel says
Hi Jen! So glad you enjoyed the recipe! Thank you for this review!
Reply
Kristyn says
One of the best soups out there!! Love the flavor & how hearty it is!
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The Recipe Rebel says
Hi Kristyn! So glad you enjoyed the recipe! Thank you for this review!
Reply
Deanna Striver says
We love this soup so much! I just wish I made a double batch, it’s THAT good!
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The Recipe Rebel says
Hi Deanna! So glad you enjoyed the recipe! Thank you for this review!
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Kathy Preston says
Made it last night. My husband and I loved it! Also used spinach instead of Kale.
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The Recipe Rebel says
Hi Kathy! So glad you enjoyed the recipe! Thank you for this review!
Reply
brenda calandrillo says
This is a keeper! I swapped out the kale and used spinach. Really tasty with the added parmesan.
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The Recipe Rebel says
Hi Brenda! So glad you enjoyed the recipe! Thank you for this review!
Reply
Opal Mills says
This looks so yummy! I just love soup any time of year. Especially comforting during a snowy winters day. Thanks
Reply
The Recipe Rebel says
Hi Opal! So glad you enjoyed the recipe! Thanks for the feedback!
Reply