Name: Zuppa Toscana (Stovetop) Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 8 slices bacon (cut into ¼-inch slices); 1 ½ pounds bulk sweet Italian sausage; 1 yellow onion (diced); 2 cloves garlic (minced); 6 cups low-sodium chicken broth; ¼ teaspoon crushed red pepper flakes; 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 4 Yukon gold potatoes (peeled and cut into 2-inch chunks); 1 ½ cups heavy cream; ¼ cup dry white wine; 3 cups chopped fresh baby spinach leaves; Chopped bacon, freshly grated Parmesan cheese, and chopped fresh parsley (for garnish); Crusty baguettes (for serving)

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My Zuppa Toscana is a classic Italian soup packed with flavors from garlic, white wine, tender potatoes, bacon, and sweet Italian sausage, all in a creamy broth!! It is my go-to comfort food that warms me up on coldest of days! Whether I am hosting a dinner or planning a weeknight meal, I know I can’t resist a bowl of my warm homemade Zuppa Toscana soup cooked in stovetop.

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What I love most about making copycat recipes is that I can enjoy my favorite restaurant dishes in the comfort of my own home. And, I can always customize and make it my own.

Once you make this soup at home, you’ll have a hard time ordering it again at Olive garden. Customize it to your taste and I can tell you, its not easy going back to restaurant stuff. This Zuppa Toscana soup is super easy and one pot meal.

Olive Garden Zuppa Toscana

In Italian, the name of this soup translates to “Tuscan soup”, originally from Tuscany region of Italy. Thanks to Olive Garden (a restaurant chain), this recipe became famous and I love to make this version for my family.

Many of us first fell in love with this creamy, filling, and flavor-packed soup at Olive Garden, and I’m here to tell you that this homemade soup recipe is even better.

Ingredients for Stovetop Zuppa Toscana

Bacon: I love to use good quality bacon. It adds a smoky and savory depth to the dish. Remove the excess fat while cooking.
Sweet Italian Sausage: A perfect flavorful meat for the soup that adds a slight spicy kick.
Chicken Broth: Broth works as a liquid base for the soup. I recommend using low sodium chicken broth, or else, you may need to adjust salt as per taste in the recipe.
Potatoes: My favorite potatoes for Zuppa Toscana is the Yukon gold. While cooking, they stay in shape and create the creamy texture with the broth. But use whichever potatoes are easily available. Should you peel them before adding in the soup? Yes, you can. It all depends on your preference.
White Wine: I like to add white wine to cut through the richness of cream and have a bit of an acidic taste.
Cream: I would say use heavy cream to bring that rich, velvety texture in the soup. But if you’re looking for a healthier version, skip it and use 2% or skim milk. Swap it with coconut milk if lactose intolerant.
Spinach: I am using spinach for my version of Zuppa Toscana. But kale is also a good alternative.

Tips For Success

You can remove the excess fat while cooking the bacon.
In traditional Zuppa Toascana, kale is used. Some do not like its bitter taste, which is why I prefer spinach over kale.
Adjust heat according to your taste. Be careful while adding pepper flakes as the sausage is already on the spicier side.
If heavy cream is not your thing, either use whole milk, half n half or skim milk.

How to Store and Reheat

Refrigerate: I can’t imagine how you would end up having leftover Zuppa Toscana, but if so, transfer it to an airtight container and store it for 3-4 days. I suggest finish it within 3 days, as the vegetables start leaving water due to the salt. With runny consistency, the flavors may ruin. You will have to use a saucepan to reheat it.

Freeze: You can freeze it but you may compromise on flavors later on. Veggies get watery after thawing, and potatoes may turn spongy. But if required, use freezer-friendly bags and store in portions for up to 3 months. Just thaw the portion you want.

Reheat: Thaw overnight in the refrigerator and warm it in a saucepan. Adjust the salt, cream, and spices to your taste.

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Serving Suggestions

Copycat Zuppa Toscana is a complete meal in itself but with Olive Garden’s Breadsticks, my Zuppa Toscana soup is just amazing. Pair it with soft Homemade dinner rolls or cheesy Garlic Pull Apart Rolls or Breads for a complete family dinner.

5-Star Review

“I made this last night and it was the moistest chicken we’ve ever had. A bit of crispy and the flavor was wonderful. I didn’t have buttermilk and did add lemon juice to 1% milk. I am making it again today. Thank you for this recipe.” – Dawn

How to Make Zuppa Toscana (Stovetop) Recipe Step by Step

Crisp the bacon: Heat a large pot or dutch oven over medium heat. Add 8 bacon slices that are cut into 1/4 pieces.

Cook until browned or the bacon looks crisp.

Bacon is browned and crisped. Ready to transfer on a plate.

Transfer it to a plate lined with paper towel. Set aside. Transfer the rendered bacon fat to a heat-proof dish and refrigerate for later use.

Transferring crisped bacon on a plate lined with kitchen paper towel.

Cook the Italian Sausage: Add 1 ½ pounds bulk sweet Italian sausage next to the dutch oven. Break it with spatula and cook until browned. Transfer to a bowl.

cooked sausage ready to transfer on a plate.

Cook onion and garlic: Now add 1 diced yellow onion and cook until softened and translucent. This takes 4-5 minutes, once onion changes color, add 2 cloves of minced garlic. Cook for about 30 seconds until garlic is cooked and fragrant.

Softened onion and garlic cooked together for 30 sec in a dutch pan.

Add potatoes and cook: Combine 6 cups of low-sodium chicken broth, 1/4 teaspoon crushed red pepper flakes, 1 teaspoon of kosher salt, 1/2 teaspoon of freshly ground black pepper, and 2″ chunks of 4 yokon gold potatoes. Bring to a boil and then reduce the heat to low.

Simmering until potatoes are cooked through.

Simmer the soup until potatoes are cooked through, it takes about 15 minutes.

Add browned sausage and spinach: Once potatoes are cooked you can add browned sausage, 1 ½ cups heavy cream, ¼ cup dry white wine and 3 cups chopped fresh baby spinach leaves. Mix well. Taste and adjust salt, pepper if needed.

Browned sausage and spinach added. combine well.

Bring it to a boil and switch off the stove.

Bring to a boil and switch off the stove.

Note: Make cornstarch slurry and add: If the soup is too thin, whisk together 2 tablespoons of cornstarch with ¼ cup cold heavy cream and stir into the soup. Bring back to a low boil and cook for 1 minute, then reduce heat to low and simmer until the soup has reached the desired consistency.

This is optional only if you like to have thick consistency.

Garnish with Bacon: Now that soup is ready it’s time to serve with all amazing garnishing. I like to have it with crisp bacon on top, sprinkled freshly grated Parmesan cheese, a bit of finely chopped fresh parsley, and a Crusty baguettes.