Easy Zuppa Toscana

Easy Zuppa Toscana is a simplified version of the famous Olive Garden recipe – made in just 20 minutes or less.

Pair this soup with Italian Bruschetta and an Italian Salad for a complete Italian-inspired meal.

Easy Zuppa Toscana

Inspired by the popular 20-minute Chicken Parmesan Soup and Chicken Tortilla Soup, I’m introducing an Easy Zuppa Toscana, ready in just 20 minutes.

This quick and effortless recipe delivers all the traditional flavors using time-saving tips and tricks.

If you’ve ever tried Olive Garden’s Zuppa Toscana, you know how flavorful it is. This copycat version is just as amazing and will satisfy any craving you have for the Olive Garden soup—without leaving your house!

Ingredients

• Olive oil: Used for sautéing onions and garlic, and browning sausage.
• Onion and garlic: Add foundational flavors in this Easy Zuppa Toscana.
• Italian sausage: Make sure to remove the casing before cooking.
• Red pepper flakes and fennel seeds: Adjust the amount to control the spiciness of the soup.
• Diced hashbrowns: You can add straight from frozen.
• Chicken stock: Use low-sodium chicken stock if you’re watching your salt intake.
• Bacon: Adds a smoky, crispy texture and flavor.
• Kale: To save time grab a bag of pre cut and washed kale.
• Heavy whipping cream: Adds creaminess and richness to the soup.

How To Make Easy Zuppa Toscana

1. Sauté Vegetables: In a large pot, heat olive oil and sauté onion and garlic.
2. Cook Sausage: In a skillet, brown sausage with seasonings. Add bacon to skillet and cook until crispy.
3. Simmer Potatoes: Add hashbrowns and stock to the pot. Bring to a boil, then simmer until potatoes are tender.
4. Combine Ingredients: Transfer cooked sausage and bacon to the pot. Add kale and heavy cream. Stir well.
5. Season and Serve: Adjust seasonings to taste. Serve with optional Parmesan cheese and remaining bacon.

More Popular Soup Recipes

• Chicken Gnocchi Soup
• Creamy Vegetable Soup
• Creamy Chicken Tortellini Soup
• Lentil Soup
• Pasta e Fagioli

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5 from 8 votes

Easy Zuppa Toscana

By Chelsea Lords

Easy Zuppa Toscana is a simplified version of the famous Olive Garden recipe - made in just 20 minutes or less.

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 8 servings

Ingredients  

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• ▢ 1 and 1/2 tablespoons olive oil divided
• ▢ 1 cup pre-diced yellow onion*
• ▢ 1 tablespoon minced garlic
• ▢ 1 pound Italian sausage fresh, not smoked
• ▢ 1/2 teaspoon red pepper flakes
• ▢ 1/2 teaspoon fennel seeds crushed
• ▢ Salt and pepper to taste
• ▢ 1 package (32 ounces) frozen diced hashbrowns (just plain potatoes, no added ingredients)
• ▢ 2 containers (32 ounces EACH) chicken stock
• ▢ 5 slices bacon (See Note 1)
• ▢ 1-2 cups pre-chopped packaged kale
• ▢ 1 and 1/4 cups heavy whipping cream
• ▢ Optional: freshly grated Parmesan cheese

Instructions 

• PREP: Set a large stockpot and a large skillet on the stove top.
• POT: Starting with the stockpot, heat over medium-high heat and add in 1 tablespoon olive oil, the pre-chopped onion, and minced garlic. Saute, stirring occasionally for 3-4 minutes. Increase heat to high, add in the diced hash browns and give them a quick stir (1 minute). Pour in all of the broth. Cover the pot and bring it to a boil. Once boiling, cook just until the hash browns are fork tender (~3-5 minutes; basically as soon as your sausage is browned and bacon is crispy!). Once hash browns are tender, remove the lid and reduce the heat to a simmer.
• SKILLET: Meanwhile, in the large skillet, add the remaining 1/2 tablespoon olive oil, the sausage, red pepper flakes, fennel, salt and pepper (to taste; I add 1/4 teaspoon salt and 1/2 teaspoon pepper) over medium heat. Begin to brown the sausage and break it up (~4 minutes). Before it's cooked through, press the sausage to one side of the skillet and add the bacon slices (See Note 1) to the other side of the skillet. Continue to cook and break up the sausage until no longer pink and flip the bacon as needed.
• BACON: Remove the bacon to a paper towel lined-plate. Coarsely chop or crumble the bacon.
• FINISHING: Drain the sausage and add to the stockpot, along with the kale and heavy cream. Stir to combine. Add in half the bacon. Taste and adjust seasonings to preference (more red pepper flakes, salt, pepper, etc.).
• SERVE: Ladle out soup and serve individual bowls topped with freshly grated Parmesan cheese and remaining bacon. Enjoy!

Video

Recipe Notes

Note 1: Alternatively, use pre-cooked bacon (microwaveable). Microwave the bacon and then coarsely chop. This saves some mess and a few minutes of prep time.

*The 20-minute prep time is dependent upon buying and using the listed ingredients -- prepared onions and pre-minced garlic, the frozen hashbrowns, and pre-shredded kale (grocery stores generally have a large bag of pre-shredded kale for super cheap).

Nutrition

Serving: 1serving | Calories: 420kcal | Carbohydrates: 5g | Protein: 11g | Fat: 40g | Saturated Fat: 17g | Cholesterol: 103mg | Sodium: 526mg | Potassium: 269mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1420IU | Vitamin C: 13mg | Calcium: 55mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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