Easy Homemade Zuppa Toscana Soup with Kale

Zuppa Toscana

Get a restaurant-quality taste for a fraction of the price with this easy, homemade Zuppa Toscana soup recipe. It’s meaty, hearty, and chock full of flavor.

When’s the last time you ordered some Tuscan Soup from Olive Garden? For me, well, it’s too recent to admit. Tuscan soup is one of my absolute favorites! It has everything I love. A generous helping of meat, dark leafy greens, potatoes, and a creaminess that I’m always craving in a soup.

Well, here’s a wonderful way to bring Olive Garden to your table. 

Make Tuscan Soup at home. 

I know what you’re thinking. 

“It can’t beat the restaurant version.”

“They’re in the restaurant business for a reason. They have the best Tuscan soup.”

Hear me out. This tastes just as good, if not better. I’m not kidding. The best part? You get to tailor it to your exact preferences! Did you always want just a tad bit more meat in the soup at the restaurants? Feel free to add more! Wanting a bit less salt? Add exactly how much you’d like. I, for one, like my soup with lots of kale. So I add 2 heaping cups of it. 

This homemade Zuppa Toscana soup is made with ground sausage and bacon. Feel free to use beef and turkey bacon if you’re looking for a pork substitute. It all starts with sausage, onion, and garlic coming together for a beautiful medley. In goes the broth, water, and seasoning. Add in the potatoes, and let cook. Then you mix in your cream, cooked bacon, and kale. 

You would never have guessed a delicious bowl of Tuscan soup was this easy to make! Well, it is. I really hope you try making it at home!

What do I need to make this recipe?

  • 1 lb ground Italian sausage (I like to use mild)
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 12oz pack bacon, sliced
  • 3 large potatoes
  • 4 cups chicken broth
  • 4 cups of water
  • 2 cups half & half/cream (substitute cream with milk for a lighter version)
  • 2 cups of kale, chopped
  • salt and pepper, to taste

Homemade Zuppa Toscana

How to make Zuppa Toscana:

  • Heat a large skillet or a shallow pan on medium-high heat.
  • Add thinly sliced bacon (I find it easier to slice bacon with a pair of kitchen scissors) and cook for about 10 minutes or until crispy.  Line a plate with a paper towel, transfer bacon into the plate, and set aside.

Zuppa Toscana bacon step

  • Remove casing from the sausages.  In the same pan sauté sausages, onion, and garlic for about 12-15 minutes or until the sausages are browned and the onion is soft. (I break the sausages with a potato masher.)

Zuppa Toscana meat and onion step

  • Add the chicken broth, water, and bring to boil.  Season your soup with salt and pepper, then add sliced potatoes (you don’t have to peel them) and cook for about 20-25 minutes or until tender.
  • Add cream and cook until heated through.
  • Stir in the bacon and the kale

Zuppa kale

  • Bring to a boil and serve!

zjuppa dona

Love veggie-packed soups? Try these other recipes:

Equipment I Used

Homemade Zuppa Toscana

Homemade Zuppa Toscana

Zuppa is the perfect way to bring Olive Garden to your home.
Prep Time 20 mins
Total Time 1 hr 20 mins
Course dinner, lunch, Side Dish, Soup
Cuisine Italian
Servings 8
Calories 493 kcal

Equipment

  • Knife
  • Cutting board
  • soup
  • garlic press
  • Skillet

Ingredients
  

  • 1 lb ground Italian sausage
  • 1 onion chopped
  • 2 garlic cloves minced
  • 12 oz bacon sliced
  • 3 large potatoes chopped
  • 4 cups chicken broth
  • 4 cups water
  • 2 cups half & half / cream substitute cream with milk for a lighter version
  • 2 cups kale chopped
  • salt to taste
  • black pepper to taste

Instructions
 

  • Heat a large skillet or a shallow pan on medium-high heat.
  • Add thinly sliced bacon (I find it easier to slice bacon with a pair of kitchen scissors) and cook for about 10 minutes or until crispy. Line a plate with a paper towel, transfer bacon into the plate, and set aside.
    Homemade Zuppa Toscana
  • Remove casing from the sausages. In the same pan sauté sausages, onion, and garlic for about 12-15 minutes or until the sausages are browned and the onion is soft. (I break the sausages with a potato masher.)
    Homemade Zuppa Toscana
  • Add the chicken broth, water, and bring to boil. Season your soup with salt and pepper, then add sliced potatoes (you don’t have to peel them) and cook for about 20-25 minutes or until tender.
  • Add cream and cook until heated through.
  • Stir in the bacon and the kale
    Homemade Zuppa Toscana
  • Bring to a boil and serve!
    Homemade Zuppa Toscana

Nutrition

Nutrition Facts
Homemade Zuppa Toscana
Amount Per Serving
Calories 493 Calories from Fat 396
% Daily Value*
Fat 44g68%
Saturated Fat 21g131%
Cholesterol 140mg47%
Sodium 1273mg55%
Potassium 437mg12%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 2g2%
Protein 17g34%
Vitamin A 2645IU53%
Vitamin C 47mg57%
Calcium 93mg9%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword bacon, chicken broth, garlic, half and half, heavy cream, italian, italian sausage, kale, olive garden, onion, potato, sausage, soup
Tried this recipe?Let us know in the comments how it was!
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