zuppa toscana recipe allrecipes

Zuppa Toscana Recipe

The Zuppa Toscana recipe is a rich, comforting Italian-style soup made famous by the Olive Garden version. This hearty soup combines savory sausage, crispy bacon, tender potatoes, and fresh greens in a creamy broth. Whether you are looking for an authentic Zuppa Toscana recipe, a crockpot version, or a healthier low-carb variation, this version delivers restaurant-style flavor and is easy to follow at home.

zuppa toscana recipe crock pot
zuppa toscana recipe crock pot

Ingredients

  • 1 (16-ounce) package smoked sausage or Italian sausage
  • 6 slices bacon
  • ¾ cup chopped onion
  • 1 ½ teaspoons minced garlic
  • 1 quart water
  • 2 tablespoons chicken soup base or chicken bouillon
  • 2 medium potatoes, sliced into ¼-inch rounds
  • 2 cups kale or spinach, washed and chopped
  • ⅓ cup heavy whipping cream
  • Salt and black pepper, to taste

Directions

  1. Preheat the oven to 300°F (150°C).
  2. Place the sausage on a baking tray and bake for about 25 minutes until fully cooked.
  3. Remove the sausage from the oven, slice lengthwise, then cut into angled bite-sized pieces.
  4. In a large pot, cook the bacon over medium heat until crispy.
  5. Add the chopped onion to the bacon fat and cook until soft and translucent.
  6. Remove the bacon, crumble it, and set aside.
  7. Add the minced garlic to the pot and cook for about 1 minute until fragrant.
  8. Pour in the water and add the chicken soup base, stirring well.
  9. Add the sliced potatoes and simmer for 15 minutes until fork-tender.
  10. Stir in the cooked sausage, crumbled bacon, kale or spinach, and heavy cream.
  11. Simmer for an additional 5 minutes until the greens are wilted and the soup is heated through.
  12. Taste and adjust seasoning with salt and black pepper.
zuppa toscana recipe olive garden
zuppa toscana recipe olive garden

Preparation Details

  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Servings: 6

Tips And Variations

  • Crockpot Zuppa Toscana: Add all ingredients except cream and greens and cook on low for 6–7 hours, adding cream and greens in the final 30 minutes.
  • Keto Zuppa Toscana: Replace potatoes with cauliflower.
  • Dairy-Free Zuppa Toscana: Use coconut milk instead of cream.