Yield: 6 servings

Zuppa Tuscana Soup

Prep Time 10 minutes
Active Time 30 minutes
Total Time 40 minutes

Creamy, delicious Zuppa Toscana Soup. Copycat recipe based off the original from Olive Garden.


  • 1 pound Sweet Italian Sausage, removed from the casings
  • 5 slices Bacon, diced
  • ½ White Onion, diced
  • 3 cloves Garlic, peeled
  • 32 ounces Beef Broth
  • 2 White Potatoes, diced (no peeling necessary)
  • ½ teaspoon Kosher Salt
  • ½ teaspoon Black Pepper
  • 3 cups Spinach, fresh
  • 1 ½ cups Heavy Cream
  • 1 cup Parmesan Cheese, shredded and divided


  1. Brown sausage and diced bacon in a French oven over medium high heat until fully cooked. Drain all but one tablespoon of oil. Sauté onion and garlic in remaining oil for about 2-3 minutes. Add back the sausage and bacon. Add beef broth, potatoes, salt and pepper. Bring to a boil over medium high heat.
  2. Reduce to low and cover. Simmer for about 15-20 minutes, until potatoes are fully cooked.
  3. Add fresh spinach, cream and ¾ cup parmesan cheese. Heat over medium until warm (about 5 minutes). Serve with a sprinkle of extra parmesan on top. ENJOY.


  • Storing. Transfer leftovers to an airtight container. Store in the fridge and enjoy within 3 days.
  • Kale option. Swap the spinach for kale or your other favorite leafy greens in Zuppa Toscana.
  • Make ahead option: If you're making this ahead of time, wait to add the spinach until you reheat the soup. This keeps the spinach from getting mushy.
  • Nutrition Information:



    Serving Size:


    Amount Per Serving: Calories: 506Total Fat: 36gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 109mgSodium: 1642mgCarbohydrates: 21gFiber: 4gSugar: 3gProtein: 28g

    *Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice

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