Do you love soup recipes as much as I do? Try my Chicken Tortilla Soup, Creamy Tortellini Soup, Chicken and Dumplings, or Beef Noodle Soup! We can thank the American restaurant Olive Garden for the namesake of this Zuppa Toscana recipe, which translates to “Tuscan Soup”. As usual, the homemade version is fantastic, healthier than what you’d find at a restaurant, and seriously EASY to make!
How to Make Zuppa Toscana:
Brown Sausage: Cook and stir it until it’s nice and brown and crumbled into pieces. Add Vegetables: Toss in chopped onion, minced garlic, and chopped potato to the pot then add chicken broth and water. Cook until the potatoes are fork tender. Finish It: Add some cream, cooked bacon, and chopped kale. Season it to your liking with some salt and pepper, then crushed red pepper flakes (if you like a little bit of heat). Serve the Zuppa soup with homemade artisan bread.
Make Ahead and Freezing Instructions:
To Make Ahead: Homemade Zuppa Toscana soup can be made 1-3 days ahead of time, stored in the fridge. To Freeze: Make the soup according to instructions but don’t add the cream and don’t cook the potatoes until tender. Allow soup to cool, then store in a freezer safe container for up to 3 months. Thaw overnight in the fridge and rewarm on the stove, cooking potatoes until tender, and then stir in cream.
More Popular soup recipes:
Spicy Chicken Soup Chicken Noodle Soup Taco Soup Roasted Tomato Basil Soup French Onion Soup Chile Verde Soup
Recipe adapted from Food.com.
I originally shared this recipe October 2017. Updated September 2020 and September 2023. This post contains affiliate links.
