Zuppa Tuscan Soup (30 minutes!)

Olive Garden was my favorite restaurant when my husband and I first met, so I love trying homemade versions of their dishes – like this copycat Tuscan Soup Soup recipes!This is simple soup recipes (which translates to “Tuscan soup”) is creamy and rich, and arrives quickly.I like to compare it with Chicken Marsala Eat restaurant-style meals at home!

Ingredients and Substitutions

This section explains how to choose the best Zuppa Toscana ingredients, the role of each ingredient in the recipe, and substitution options.For measurements see Recipe card below.

• olive oil – Used in stir-fries. If you prefer, you can substitute avocado oil or cream.
• Italian crumbled sausage – Any pork sausage will work, or use ground turkey italian seasoning for a lighter option.
• onion – This Zuppa Toscana recipe uses white onions. Yellow onions, red onions or green onions will also work.
• garlic – Use fresh minced garlic for best flavor, or use 1 tbsp canned minced garlic For convenience.
• potato – Choose starchy russet potatoes for the best consistency. Alternatively, Yukon gold potatoes or sweet potatoes will work.For a lower starch option, use rutabagas instead.
• cooked bacon – I usually cook Bacon in the ovenbut you can also cook it on the stove (in a Dutch oven before cooking the sausage), Bacon in air fryereven Microwave Bacon.
• chicken soup – I prefer reduced sodium chicken stock, but you can also use regular or even bone broth for deeper flavor and nutrients.
• heavy cream – For a lighter soup, use half and half instead of cream. For a dairy-free option, use full-fat coconut cream or coconut milk (though the flavor will change).
• kale – I used curly kale, but you could also choose Lacinato kale (also called dinosaur kale), or even spinach or Swiss chard.
• sea ​​salt and black pepper

Variations: Make it spicy!

For an extra kick, opt for spicy Italian sausage and/or add crushed red pepper flakes.

How to Make Zuppa Tuscany

This section shows how to make Zuppa Toscana soup, with step-by-step photos and details about the technique to help you visualize it.For full instructions, including quantities and temperatures, see Recipe card below.

1. saute. in a big dutch oven, cook sausage and onions until sausage is browned. Add garlic and saute until fragrant.

Tip: Drain if necessary.

High-quality sausages may be leaner and don't need to be drained. If you find that your sausage contains a lot of fat, drain the cooked sausage before the next step.

2. simmer. Add potatoes, cooked bacon and chicken broth. Bring zuppa toscana to a boil, then reduce heat and simmer until potatoes are tender.

3. Stir. Add cream and kale. Stir until kale is wilted. Season with salt and pepper. If desired, top with more bacon crumbles when serving.

Storage instructions

• Shop: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Meal Preparation: You can pre-chop onions, peel and dice potatoes (soak in cold water to store), and destem and chop kale ahead of time. Store in refrigerator until ready to make soup.
• Reheat: Heat gently on the stovetop over low to medium heat, stirring occasionally. You can also reheat individual portions in the microwave for about 1-2 minutes.
• freeze: Allow Zuppa Toscana to cool completely. Pour into an airtight freezer-safe container or zip-top bag (leaving room for expansion) and store in the refrigerator for up to 3 months.

What to Serve with Zuppa Toscana Soup

You can easily serve this soup as appetizer Add to your main dish, or add some side Make it a complete meal. Here are some ideas:

More Copycat Soup Recipes

Don’t stop with this…try these other restaurant-worthy soup recipes:

Zuppa Tuscan Soup (30 minutes!)

Try this easy Zuppa Toscana soup recipe with salami, potatoes, and kale. This is a creamy, soul-warming dish you can make in under 30 minutes!

Prepare: 10 Every minute

chef: 20 Every minute

All: 30 Every minute

Serving size: 10 (Adjust according to recipe proportion)

raw material

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instruct

Click on the time in the instructions below to start the kitchen timer while cooking.

1. Heat the oil in a large pot dutch oven Use medium-high heat. Add sausage and onions.Fry it 8-10 minutes, use a spatula to break apart the sausage until the sausage is browned. Drain if desired and return to pot.

2. Stir in garlic.speculation 1 minuteuntil the fragrance comes out.

3. Add potatoes, cooked bacon and chicken stock.

4. Bring zuppa toscana to a boil, then simmer until 10-15 minutesuntil potatoes are tender.

5. Add cream and kale.Stir approx. 1 minuteuntil the kale is wilted.

6. Remove from heat. Season with salt and pepper. If desired, top with more bacon crumbles when serving.

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Recipe Notes

Serving size: 1 cup

nutrient content

Amount per serving. Serving sizes in recipe instructions above.

Calories Chapter 425

fat 26.7 grams

protein 17.6 grams

total carbohydrates 27.9 grams

net carbs 24.4 grams

fiber 3.5 grams

sugar 3 grams

Nutritional facts are provided as a courtesy. Have questions about calculations or why you're getting different results?Please check out our nutrition policy.

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