By Becky Hardin
Updated Jan 7, 2025
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.
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.
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
Ingredients1x2x3x
- ▢ 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
Video
Instructions
- In a large Dutch oven set over medium heat, crisp the bacon. 8 slices bacon
- Place the bacon onto a plate lined with paper towel. Set aside. Transfer the rendered bacon fat to a heat-proof dish and refrigerate for later use.
- Add the Italian sausage to the pot and cook until browned. Transfer the browned sausage to the plate with the bacon. 1 ½ pounds bulk sweet Italian sausage
- Add the diced onion and cook until translucent and softened, about 4 minutes. Add the garlic and cook for about 30 seconds until garlic is fragrant and blooms. 1 yellow onion, 2 cloves garlic
- Add the chicken broth, crushed red pepper flakes, salt, black pepper, and potatoes. Bring to a boil and reduce heat to low. Simmer the soup until the potatoes are cooked through, about 15 minutes. 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
- Add browned sausage, heavy cream, white wine, and spinach to the soup. Taste and season with salt and pepper, if needed. 1 ½ cups heavy cream, ¼ cup dry white wine, 3 cups chopped fresh baby spinach leaves
- Bring everything to a boil and switch off the stove.
- 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.
- Chop the crispy bacon and serve the soup. Top each bowl of soup with crispy bacon, sprinkle with freshly grated Parmesan and chopped fresh parsley, and serve with a delicious, crusty chunk of bread. Chopped bacon, freshly grated Parmesan cheese, and chopped fresh parsley, Crusty baguettes
Becky’s Tips
- Remove the excess fat after cooking the bacon for later use.
- Swap cream with coconut milk if lactose intolerant.
- Be careful while adding pepper flakes. Italian sausage already has a spicy kick.
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
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.
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.
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.
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.
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.
Bring it 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.
With the best toppings and bread on the side, this soup is pretty irresistible.
More cozy soups recipes to try
Crockpot Stuffed Pepper Soup
Creamy Chicken Soup
Beef Stew Seasoning
Turkey Wild Rice Soup
Beef Barley Soup
Ham and Lentil Soup
Dumpling Soup
15 Bean Soup
Zuppa Toscana (Stovetop) Recipe
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
Instructions
- In a large Dutch oven set over medium heat, crisp the bacon. 8 slices bacon
- Place the bacon onto a plate lined with paper towel. Set aside. Transfer the rendered bacon fat to a heat-proof dish and refrigerate for later use.
- Add the Italian sausage to the pot and cook until browned. Transfer the browned sausage to the plate with the bacon. 1 ½ pounds bulk sweet Italian sausage
- Add the diced onion and cook until translucent and softened, about 4 minutes. Add the garlic and cook for about 30 seconds until garlic is fragrant and blooms. 1 yellow onion, 2 cloves garlic
- Add the chicken broth, crushed red pepper flakes, salt, black pepper, and potatoes. Bring to a boil and reduce heat to low. Simmer the soup until the potatoes are cooked through, about 15 minutes. 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
- Add browned sausage, heavy cream, white wine, and spinach to the soup. Taste and season with salt and pepper, if needed. 1 ½ cups heavy cream, ¼ cup dry white wine, 3 cups chopped fresh baby spinach leaves
- Bring everything to a boil and switch off the stove.
- 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.
- Chop the crispy bacon and serve the soup. Top each bowl of soup with crispy bacon, sprinkle with freshly grated Parmesan and chopped fresh parsley, and serve with a delicious, crusty chunk of bread. Chopped bacon, freshly grated Parmesan cheese, and chopped fresh parsley, Crusty baguettes
Video
Notes
- Remove the excess fat after cooking the bacon for later use.
- Swap cream with coconut milk if lactose intolerant.
- Be careful while adding pepper flakes. Italian sausage already has a spicy kick.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
