Restaurant-Style Zuppa Toscana

Restaurant-Style Zuppa Toscana

Made  times

"Creamy sausage and potato soup. This recipe is very similar to the one served in a well known restaurant."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h 5 m servings 380 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 380 kcal
  • 19%
  • Fat:
  • 25.4 g
  • 39%
  • Carbs:
  • 21.1g
  • 7%
  • Protein:
  • 17.3 g
  • 35%
  • Cholesterol:
  • 78 mg
  • 26%
  • Sodium:
  • 1904 mg
  • 76%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 300 degrees F (150 degrees C).
  2. Place sausage links onto a sheet pan and bake for 25 minutes, or until done. Cut links in half lengthwise, then cut at an angle into 1/2-inch slices.
  3. Place onions and bacon slices in a large saucepan and cook over medium heat until onions are almost clear. Remove bacon and crumble. Set aside.
  4. Add garlic to the onions and cook an additional 1 minute. Add chicken soup base, water, and potatoes, simmer 15 minutes.
  5. Add crumbled bacon, sausage, kale, and cream. Simmer 4 minutes and serve.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 601 Ratings

Most helpful positive review

As a retired test kitchen chef, I am bound to dabble. So after reading all the reviews, I set to work to make a lower fat version and still maintain taste. I had researched the Top Secret vers...

Most helpful critical review

My family weren't fans, but it had good flavor. I don't discourage people from trying it. I just think that it didn't meet my family's taste.

Most helpful
Most positive
Least positive

As a retired test kitchen chef, I am bound to dabble. So after reading all the reviews, I set to work to make a lower fat version and still maintain taste. I had researched the Top Secret vers...

Excellent recipe. I have made this so many times here is what I have changed: Cook the bacon separately from the onions to avoid burning. Use six chicken bullion cubes. Use 1/2 cup of cream. ...

This is a fantastic recipe...and it's even tastier and easier made in a crock-pot! Thought I would share with you haw I did it. I baked 4 Italian Sausages in the oven until the were done. Mean...

When I make this soup I have my hubby in mind. He loves the Zuppa Toscana soup at a popular italian restaurant..(yeah..I'm sure you know which one I'm talking about). I like to use the "hot" it...

i used to work for the olive garden and i thought their soup was good. but i have been proven wrong. this is AMAZING. i LOVE IT!!! i will make this again and again.

I make this soup often, & my children LOVE it! I use ground Italian sausage (so that there is no need to deal with the casing), and I just brown it along with some cayenne pepper (for a kick) a...

I love this soup! I make it every year upon request from the family. I would suggest cooking the bacon first, remove, then cook chopped onions in bacon grease. Otherwise, onions burn before b...

Okay, I had to rate this recipe again just to say that I had to give the recipe to my son-in-law who went nuts over this soup after I sent home with him and my daughter. Any time I offer a froz...

This soup is greatly enjoyed by everyone in the family. Baking the sausage was a great effort-saver. I used half and half instead of cream. And I doubled the recipe except for the bacon and i...

Other stories that may interest you