Zuppa Toscana Recipe - Allrecipes.com
Zuppa Toscana Recipe

Zuppa Toscana

Recipe by  

"Italian Tuscan sausage soup."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    55 mins

    1 hr 10 mins


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

Most Helpful Positive Review
Aug 30, 2005

Great flavor. I'm a health nut so I doubled up on the kale and only used half the sausage as some have suggested. I also replaced the full-fat sausage with turkey kielbasa, which still gives great flavor. I used canned white Northern beans instead of potatoes since I was in a hurry. If you want the creaminess in the soup without all the fat, blend a drained can of Northern white beans with chicken broth (to the consistency you want)instead of the cream. I used chicken broth instead of the water(the brand Imagine has a boxed broth that costs the same as a can for the amount -- it's the best broth I've tasted). Also, you can get the same great flavor with only three or four pieces of bacon.

Most Helpful Critical Review
Feb 09, 2004

I'm giving this soup a 3 only because it inspired me to develop my own recipe for a similar soup. I’d give it a one making it following the directions exactly as given. I made the recipe following the recipe and found the package smoked sausage inappropriate for an Italian soup. It was too salty using the bouillon powder and there wasn’t enough broth. The soup was also way too meaty and the sausage was very tough. Here is my variation of this soup. Ingredients 1 lb. hot Italian sausage, loose 4 potatoes, cut into ¼ inch slices 1 cup chopped onion 8 slices bacon, crispy 2 teaspoons minced garlic 2½ (packed) cups kale, washed, dried, and shredded 3 (14.5 oz.) cans chicken broth ½ cup heavy whipping cream fresh ground black pepper to taste Directions 1. Brown sausage in dutch oven, drain 2. In a griddle cook bacon until crispy, reserving grease, crumble, and set aside. In just enough bacon grease, about one tablespoon, sauté onions until almost clear. 3. Add garlic to the onions and sauté an additional 1 minute. Add chicken broth, potatoes, and sausage. Simmer until potatoes are cooked, about 45 minutes. 4. Add crumbled bacon, kale, cream, and fresh ground black pepper. Simmer 5 minutes and serve.

Jan 27, 2007

After taking the advice of several other reviewers, I think this is one of the very best soups that I have ever tried! I substituted chicken broth for the boullion cubes and water, used 5 red potatoes with the skin on, instead of 2, used 1/2 lb. Italian sausage browned instead of baked, and substituted spinach for the kale, as I'm not a huge fan of the kale in Olive Garden's version. WOW! Delicious! I took this to a gathering and everyone wanted the recipe! I definitely recommend giving this one a try!

Feb 11, 2007

This was fantastic, and quite possibly better than the original. Instead of smoked sausage, I used bulk Italian sausage and pre browned it in a skillet before adding in. I also upped the water to 1 1/2 Q and found that the sausage added to the flavor just fine. I also dropped the cream to 1/2 C instad of 1/3. Finally, I find using a thick smokehouse bacon to be the best for this recipe.

Feb 09, 2004

Good soup. I do however like it better with ground italian sausage (which I brown, not bake). when I add the sausage to the soup I also like to give a sprinkle of crushed red pepper for an extra kick. Thanks Holly :)

Sep 29, 2003

My family and I absolutely love this recipe. It's rich and flavorful and closely matches the soup served at the Olive Garden. We use only Maggi boullion, which delivers an authentic taste. Easy to make in a fraction of the time called for, if you prepare.

Jul 14, 2003

WOW! This was so good. I dont really like the soup at the Olive Garden but my boyfriend has been asking me to make it for the longest time. I found this recipe and thought id try it. I loved it. It wasnt hard to make and it was delicious. I didnt change much except i used spicy sausage and spinich, not smoked sausage and kale. I also added some fresh ground pepper. Mmm, so good. Going to make it again very soon!

Oct 21, 2003

This recipe is truly wonderful! I had never had or made Zuppa Toscana before. My sister said that she always orders this (her favorite) at the Olive Garden and it tasted just like it! I didn't change a thing and have made it for the second time in 5 days! I originally tripled this recipe for my mothers' 50th birthday party. I served it in "Bread Bowls" from this website and got two thumbs up approval from everyone! Which says a lot...my family is Italian! Thank you! :o)


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  • Calories
  • 459 kcal
  • 23%
  • Carbohydrates
  • 21.1 g
  • 7%
  • Cholesterol
  • 87 mg
  • 29%
  • Fat
  • 34.1 g
  • 53%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 17.2 g
  • 34%
  • Sodium
  • 1925 mg
  • 77%

* Percent Daily Values are based on a 2,000 calorie diet.

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