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Posted by Aimee 29 comments
Published: Mar 12, 2024 Last Updated: Mar 12, 2024
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Flavorful Zuppa Toscana Soup tastes even better than the Olive Garden original! Italian sausage is simmered with spinach, bacon and fragrant herbs in a creamy broth.
Bake up a batch of Copycat Olive Garden Breadsticks to make soup night even better. Serve with our favorite olive garden salad recipe for a night in.
Table of Contents
- Why Make Zuppa Toscana Soup
- Important Ingredient Notes
- How to Make Zuppa Toscana Soup
- Recipe FAQs
- More Dinner Recipes
- Zuppa Toscana Soup Recipe
Why Make Zuppa Toscana Soup
Looking for the perfect copycat Olive Garden Zuppa Toscana Soup recipe? I’ve got you covered.
- This soup is made from scratch with fresh ingredients for amazing flavor.
- Every bite is loaded with zesty Italian sausage and smoky bacon.
- Heavy cream makes every bite rich, thick and hearty.
- Zuppa Toscana is ready in about 40 minutes with only 10 minutes of active prep time!
If you want a low carb version check out our keto zuppa toscana soup.
Important Ingredient Notes
- Sweet Italian sausage. Using this makes the Zuppa Toscana soup taste most similar to the Olive Garden original. You can swap it for a spicier sausage if you want some kick to your soup.
- Parmesan cheese. Buy fresh blocks of parmesan and shred it yourself for best results. Do not use the parmesan that comes in a shaker.
- Bacon. If you prefer your bacon to be crispy at the end, cook it first and add right before serving.
How to Make Zuppa Toscana Soup
Brown the meat.
Cook sausage and diced bacon in a medium sauce pan or Dutch oven over medium heat until browned. Drain all but one tablespoon of the grease.
Saute onion and garlic.
Cook the onion and garlic in the remaining grease until softened and fragrant. Add the browned sausage and bacon back to the pot, along with beef broth and potatoes.
Simmer.
Simmer the soup on low heat for 15 minutes.
Add Cream.
When the potatoes are fully cooked, add the spinach, cream and all but 1/4 cup of the parmesan cheese. Heat for about 5 minutes until spinach is wilted and the cream is warmed.
Recipe FAQs
Can I freeze leftovers?
Yes, this Zuppa Toscana Soup is freezer friendly! It should keep well frozen for about 1 month.
What side dishes go well with Zuppa Toscana?
We love this soup with a crusty loaf of bread for dipping. Garlic Bread is always a good idea!
A salad of mixed greens with Italian dressing would also be a great complement to Zuppa Toscana.
Can I use frozen spinach instead of fresh in this recipe?
You sure can! Thaw and drain the spinach, then squeeze out excess water over the sink.
I don’t have heavy cream. Can I use regular milk instead?
You can, but you won’t get the same results. Heavy cream is what makes this Zuppa Toscana so. . . well, creamy!
More Dinner Recipes
- Spaghetti Casserole is a delicious hearty pan of our million dollar meal.
- Give our Spinach and Sausage Quiche a try for breakfast or brunch.
- Zucchini Meatballs actually have ZERO meat, but they’re a delicious alternative and make a hearty meal.
- Try my Monte Cristo for a classic Disneyland copycat sandwich!
- Taco Pizza is the perfect Friday night meal option!
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Zuppa Toscana Soup
5 from 7 votes
By: Aimee
Flavorful Zuppa Toscana Soup tastes even better than the Olive Garden original! Italian sausage is simmered with spinach, bacon and fragrant herbs in a creamy broth.
Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 40 minutes minutes
Servings: 6 servings
Ingredients
- 1 pound Sweet Italian Sausage removed from the casings
- 5 slices Bacon diced
- ½ White Onion diced
- 3 cloves Garlic peeled
- 32 ounces Beef Broth
- 2 White Potatoes diced (no peeling necessary)
- ½ teaspoon Kosher Salt
- ½ teaspoon Black Pepper
- 3 cups Spinach fresh
- 1 ½ cups Heavy Cream
- 1 cup Parmesan Cheese shredded and divided
Instructions
Brown sausage and diced bacon in a French oven over medium high heat until fully cooked. Drain all but one tablespoonof oil. Sauté onion and garlic in remaining oil for about 2-3 minutes. Add back the sausage and bacon. Add beef broth, potatoes, salt and pepper. Bring to a boil over medium high heat.
Reduce to low and cover. Simmer for about 15-20 minutes, until potatoes are fully cooked.
Add fresh spinach, cream and 3/4 cup parmesan cheese. Heat over medium until warm (about 5 minutes). Serve with a sprinkle of extra parmesan on top. ENJOY.
Notes
- Storing. Transfer leftovers to an airtight container. Store in the fridge and enjoy within 3 days.
- Kale option. Swap the spinach for kale or your other favorite leafy greens in Zuppa Toscana.
- Make ahead option: If you’re making this ahead of time, wait to add the spinach until you reheat the soup. This keeps the spinach from getting mushy.
- See blog post for more recipe tips and tricks.
Nutrition
Calories: 506kcal, Carbohydrates: 21g, Protein: 28g, Fat: 36g, Saturated Fat: 20g, Polyunsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 109mg, Sodium: 1642mg, Fiber: 4g, Sugar: 3g
Course: Soups and Stews
Cuisine: Italian
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!
Now you can make delicious Zuppa Toscana in your own kitchen–just like Olive Garden’s. Skip the restaurant and enjoy a warming, hearty bowl of homemade soup tonight!
