Looking for the ultimate comfort food that makes enough to feed a crowd? You've found it! This incredibly easy Zuppa Toscana is hands-down a soup-er hero. Trust us; you need this recipe!
If you've ever eaten Zuppa Toscana from The Olive Garden, then you KNOW just how delicious it is! If you haven't had it, you're in for a treat because we're about to share one of our all-time favorite copycat recipes.
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Round up some leftover potatoes and greens and get ready to make the tastiest dish you'll try all week. This Zuppa Toscana comes together with just ten minutes of prep, so it might be the easiest thing you'll make all week, too. Score! Who's ready?!
GATHER YOUR INGREDIENTS! HERE'S HOW TO MODIFY THIS ZUPPA TOSCANA
You guys know we love a recipe that's easy to tweak, right? Our motto is to use what you've got! When you stop making multiple grocery trips each week and start shopping your kitchen instead, you'll save a TON of money, so much time, and waste a whole lot less food. So, if you find yourself missing an ingredient or two, here's how to modify this recipe:
- Heavy Cream – While we used heavy cream to make our Zuppa Toscana, you can use half and half, whole milk, or leftover sour cream to bring this recipe to life.
- Spicy Sausage – If you're not a fan of spice, you might balk at the sight of “spicy sausage,” but hear us out. It's really not that spicy. Promise. We like the flavor it brings to this dish, but you can totally leave it out if the sausage isn't your thing. Sub in some ground beef if you'd like.
- Chicken Stock – All out of chicken stock? Don't you worry! We wrote a whole post about chicken broth substitutes, so take a peek.
- White Wine – If you don't keep any wine in your kitchen, just use extra broth.
- Garlic – We've all run out of garlic, right? That's what happens when you measure with your heart! Don't panic. Just use three teaspoons of garlic powder.
This recipe calls for greens, and the great thing is that you can use any old type of green. Have spinach leftover? Use it! Kale? Collards? Cabbage? Go for it! Sneak those veggies in where you can, girl.
WHAT TO SERVE WITH THIS TASTY SOUP
Real talk time, you guys! Sometimes we don't serve any side at all with this soup. It's got the meat, veggies, and potatoes all in one bowl, so in our opinion, that's a whole dang meal. Wanna make sure your hungriest family members are nice and full? One of these side dishes would make the perfect pair for this Zuppa Toscana:
- Rustic Bread – The crust on this rustic bread is everything, you guys! Everything. And dipping a slice of this bread in this creamy, dreamy soup? It's perfection.
- Fruit Salad – Call it dessert or make it a side. Either way, your family will love this easy fruit salad! If you decide to add a little extra spice to this recipe, the cool whip will help cut the heat.
- Salad – Soup and salad are the perfect combo! Try one of these mason jar salads for an extra special treat.
- Baked Potato – If you find yourself with a slew of leftover baked potatoes on your hands, use them up! We love a soup and baked potato night around here.
- Cheesy Garlic Bread – Does this even require an explanation? We can't think of one reason not to make some cheesy garlic bread!
Alright, now you know how to mix and match ingredients based on what's in your pantry and what you can serve with this amazing soup. So there's just one thing left to do! Let's start cooking.
EASY ZUPPA TOSCANA RECIPE
We'd marry this recipe if we could. It's SO dang good, and we can't wait another minute for you to try it, so here we go. It's recipe time!
Zuppa Toscana Recipe
- 6 slices bacon
- 1 lb spicy ground Italian sausage
- 1 onion, diced
- 6 cloves garlic, sliced
- 3 large potatoes, peeled and cubed
- 8 cups chicken stock
- ¼ cup white wine
- 6 cups greens
- 1½ cups heavy cream
- 1 tbsp cornstarch
- Parmesan cheese, for topping
- Heat a large dutch oven or stockpot over medium heat. When hot, lay bacon slices in a single layer and cook until crisp. Set aside on a paper towel to drain. Cook sausage in bacon fat, drain and remove to the plate with the bacon, leaving the fat in the pan. Saute the onion in the remaining fat until tender, 2-3 minutes. Add in garlic and saute for 1 minute. Add in the potatoes and toss everything together.
- Deglaze the pan with ¼ c. white wine (or chicken broth.) Pour in the chicken broth, bring to a boil, and reduce to simmer. Cook until potatoes are tender, about 15 minutes. Be careful not to overcook them!
- When the potatoes are tender, add in your greens to wilt. Stir in the heavy cream and bring the soup back up to a simmer. If you would like it a bit thicker, mix 1 tbsp of cornstarch into 2 tbsp of water, then pour into your soup. Season with salt and pepper.
- Serve with parmesan cheese, pepper flake, and some bread to dip! Enjoy!
If you end up with leftovers, store them in the refrigerator in an airtight container and eat within three to four days. Just warm on the stove or in the microwave. We don't recommend freezing this one because of the cream (it will separate when frozen), but you may have better luck freezing it if you use milk instead. If you give that a try, let us know how it goes!
TELL US ABOUT YOUR FAVORITE SOUP!
Well, now that we've let you in on all the secrets to making one of the best copycat recipes of all time, we're off to get a batch started. If you make this for dinner tonight, we hope your family loves it as much as we do!
We love a good soup, so tell us about your favorite! Drop a comment below so we can try your recipes, too.
Looking for a few more soup recipes to try?
- This broccoli cheddar soup is foolproof!
- We love this crockpot potato soup. So filling and so easy!
- Ditch the cans and learn how to make your own cream of mushroom soup.
Have a soup-er duper day!