This popular Olive Garden copycat recipe is loaded with juicy Italian sausage, bacon, potatoes, and kale simmered in a creamy chicken broth.
What You’ll Need For Zuppa Toscana
Sausage: Use mild or hot ground Italian sausage. You can also make your own homemade with ground beef or turkey. Potatoes: You can use any variety of potatoes in this recipe. Russet potatoes are more starchy, while red or Yukon gold potatoes are more waxy and will hold their shape a bit better. Greens: Use fresh kale in this Zuppa Toscana or swap it for fresh spinach for a milder flavor. PRO TIP: Add spinach at the end since it doesn’t need much time to cook. Broth: I love chicken broth in this recipe. Garlic, onion, and bacon add extra flavor. Heavy cream is added for richness—you can replace it with evaporated milk if you’d like.
Variations
For a low-carb version, switch out the potatoes for chopped cauliflower florets. Garnish Zuppa Toscana with freshly grated parmesan or Reggiano cheese for the true restaurant experience!
How to Make Zuppa Toscana
Storing and Reheating
Keep leftover Zuppa Toscana in a covered container in the refrigerator for up to 4 days and reheat portions in the microwave or on the stovetop. Since dairy doesn’t freeze well, remove some of the soup before adding cream and freeze it in zippered bags for up to one month. Add fresh heavy cream or milk to the soup once it’s thawed before reheating. Did you enjoy this Zuppa Toscana Recipe? Be sure to leave a comment and rating below! © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
