Ingredients & Substitutions
Here I explain the best Zuppa Toscana ingredients, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
Olive Oil – Used for sauteing. You can swap with avocado oil or butter if you like. Ground Italian Sausage – Any pork sausage will work, or use ground turkey with Italian seasoning for a lighter option. Onion – This Zuppa Toscana recipe uses a white onion. Yellow onion, red onion, or shallots would work as well. Garlic – Use fresh minced garlic for the best flavor, or use 1 tablespoon of jarred minced garlic for convenience. Potatoes – Choose starchy Russet potatoes for the best consistency. Alternatively, Yukon Gold or red potatoes work. For a less starchy option, use rutabaga instead. Cooked Bacon – I usually cook bacon in the oven, but you could also cook it on the stovetop (right in the Dutch oven before cooking the sausage), make bacon in the air fryer, or even microwave bacon. Chicken Broth – I prefer reduced sodium chicken broth, but you can also use regular or even make homemade chicken broth or bone broth for deeper flavor and nutrition. Heavy Cream – For a lighter soup, use half and half in place of the cream. For a dairy free option, use full-fat coconut cream or coconut milk (though the flavor will change). Kale – I used curly kale, but you can also opt for Lacinato kale (also known as dinosaur kale), or even spinach or Swiss chard. Sea Salt & Black Pepper
How To Make Zuppa Toscana
This section shows how to make Zuppa Toscana soup, with step-by-step photos and details about the technique, to help you visualize it. For full instructions with amounts and temperatures, see the recipe card. For an extra kick, choose spicy Italian sausage and/or add crushed red pepper flakes.
Storage Instructions
Store: Keep leftovers in an airtight container in the refrigerator for up to 3-4 days. Meal prep: You can pre-chop the onions, peel and dice the potatoes (store submerged in cold water), and de-stem and chop the kale in advance. Store in the fridge until ready to make the soup. Reheat: Warm gently on the stovetop over low to medium heat, stirring occasionally. You can also reheat individual portions in the microwave for about 1-2 minutes. Freeze: Allow Zuppa Toscana to cool completely. Pour into an airtight freezer-safe container or zip lock bag (leave space for expansion), and store in the freezer for up to 3 months.
What To Serve With Zuppa Toscana Soup
You can easily serve this soup as an appetizer to your main course, or add a few sides to make it a complete meal. Here are a few ideas: A high quality sausage may be leaner and not need draining. If you find your sausage renders a lot of fat, drain the cooked sausage before the next step.
Salad – Make a simple side salad with mixed greens, cherry tomatoes, and a light lemon vinaigrette for a refreshing contrast, or a simple chicken Caesar salad. For a heartier option, try an Italian-inspired antipasto salad. Classic Combo – Plate Olive Garden’s most popular soup with a side of your favorite breadsticks (or cheesy cauliflower breadsticks) and a salad (see above) for a classic soup, salad, and breadsticks meal. Italian Meal – Make my chicken marsala, easy shrimp scampi, or creamy Tuscan chicken with your favorite noodles (I like spaghetti squash). For more veggie-packed options, try my eggplant rollatini or zucchini lasagna. Toppings – Don’t forget the finishing touches! A sprinkle of Parmesan cheese, some crispy bacon bits, or a dollop of sour cream takes this soup to a whole new level of yum.
More Copycat Soup Recipes
Don’t stop with this one… try these other restaurant-worthy soup recipes: Please enter your first name for your account. Your saved recipe will also be sent to your email. 📖 Want more recipes like this? Find this one and many more in my Healthy Ebook Bundle!
