Flavorful Zuppa Toscana Soup tastes even better than the Olive Garden original! Italian sausage is simmered with spinach, bacon and fragrant herbs in a creamy broth. Don’t forget the freshly grated parmesan on top!
Table of Contents
Why this Recipe is Best
Looking for the perfect copycat Olive Garden Zuppa Toscana Soup recipe? We’ve got you covered.
- This soup is made from scratch with fresh ingredients for amazing flavor.
- Every bite is loaded with zesty Italian sausage and smoky bacon.
- Heavy cream makes every bite rich, thick and hearty.
- Zuppa Toscana is ready in about 40 minutes with only 10 minutes of active prep time!
If you want a low carb version check out our keto zuppa toscana soup.
Sweet Italian sausage. Using this makes the Zuppa Toscana soup taste most similar to the Olive Garden original. You can swap it for a spicier sausage if you want some kick to your soup.
Parmesan cheese. Buy fresh blocks of parmesan and shred it yourself for best results. Do not use the parmesan that comes in a shaker.
STEP 1. Brown the meat
Cook sausage and diced bacon in a medium sauce pan or Dutch oven over medium heat until browned. Drain all but one tablespoon of the grease.
STEP 2. Saute onion and garlic
Cook the onion and garlic in the remaining grease until softened and fragrant. Add the browned sausage and bacon back to the pot, along with beef broth and potatoes.
STEP 3. Simmer
Simmer the soup on low heat for 15 minutes. When the potatoes are fully cooked, add the spinach, cream and all but 1/4 cup of the parmesan cheese.
Heat for about 5 minutes until spinach is wilted and the cream is warmed.
STEP 4. Serve
Ladle into bowls and garnish each serving with a handful of parmesan. Enjoy!
Tips and Tricks
- 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.
Yes, this Zuppa Toscana Soup is freezer friendly! It should keep well frozen for about 1 month.
You sure can! Thaw and drain the spinach, then squeeze out excess water over the sink.
You can, but you won’t get the same results. Heavy cream is what makes this Zuppa Toscana so. . . well, creamy!
More Dinner Recipes
Zuppa Tuscana Soup
- 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
- 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.
- Reduce to low and cover. Simmer for about 15-20 minutes, until potatoes are fully cooked.
- Add fresh spinach, cream and 3/4 cup parmesan cheese. Heat over medium until warm (about 5 minutes). Serve with a sprinkle of extra parmesan on top. ENJOY.
Now you can make delicious Zuppa Toscana in your own kitchen–just like Olive Garden’s. Skip the restaurant and enjoy a warming, hearty bowl of homemade soup tonight!