Zuppa Toscana

Zuppa Toscana: A Cozy Classic with a Family Twist

Back when dinosaurs roamed the Earth—and I was a collegiate athlete—my go-to meal on the road was Olive Garden’s Zuppa Toscana and as many breadsticks as I could shove into my very bloated college face.

College athletic programs have evolved since then and now encourage athletes to fuel their bodies with protein and vegetables. But I digress—that’s a conversation for another day. Today, it’s all about the show's star: Zuppa Toscana.

There’s a reason this soup is so beloved—it’s simple, flavorful, and just downright cozy. The heat from the sausage, the richness of cream, and the crunch of crispy bacon make for a dreamy combination. And hey, there’s kale, too, so balance.

If you’ve ever searched for Zuppa Toscana on Pinterest, you know everyone and their mother has a version. But my connection to this soup? It’s a little sweeter and more serendipitous.

Long before Pinterest was even a thing, I was chatting with my “grandma with the pool” about food (as one does). I told her about my love for this Olive Garden gem; to my surprise, she loved it too! She and her lady friends made regular trips to Olive Garden just for this soup, and one day, she found the recipe in the newspaper.

So, here it is! Whether you make it for a slow Sunday meal or a quick weeknight dinner, this one’s a keeper. Pair it with crusty bread and butter, and boom, you’ve just brought Olive Garden home.

Now that’s cozy.

Zuppa Toscana

A rich, flavorful soup with spicy Italian sausage, creamy broth, and hearty potatoes.

Ingredients

1 lb spicy Italian sausage
4–5 garlic cloves, finely chopped
1 medium onion, chopped
1½ lbs Yukon gold potatoes, peeled and diced
8 cups chicken stock
1 bunch kale, chopped
1 cup heavy whipping cream
Kosher salt & pepper, to taste
½ lb bacon, chopped
1 Parmesan rind (optional, but adds amazing flavor!)
Shaved Parmesan, for serving

Instructions

Cook the bacon. Heat a large soup pot over medium heat and fry the bacon until crispy. Remove with a slotted spoon and set aside.
Brown the sausage. In the same pot, add the sausage, breaking it up with a spoon. Cook until browned, then transfer to a separate bowl.
Sauté the aromatics. Remove all but 2 tbsp of fat from the pot, then add the chopped onion. Cook for about 5 minutes until soft. Stir in the garlic and cook for another minute until fragrant.
Simmer the soup. Pour in the chicken stock, add the Parmesan rind (if using), and return the browned sausage to the pot. Stir in the potatoes and bring everything to a simmer. Reduce heat to low and let it cook for about 10 minutes, or until the potatoes are tender.
Finish it off. Stir in the chopped kale and heavy cream, then simmer for a few more minutes. Season with salt and pepper to taste.
Serve warm. Ladle into bowls, top with crispy bacon and shaved Parmesan, and enjoy!

Pro tip: Leftovers are even better the next day. Just reheat gently so the cream doesn’t separate.

Enjoy every cozy, flavor-packed spoonful!

xo, Michelle