zuppa toscana recipe

This crock pot zuppa toscana soup is an Olive Garden copycat recipe that makes it easy to bring the taste of Italy home. A simple dinner for busy weekdays!

Crock Pot Zuppa Toscana

lb ground hot Italian sausage

garlic

onion

russet potato (diced)

salt (to taste)

black pepper (to taste)

chicken broth ((32 oz))

water (see recipe instructions)

kale (stems removed and torn into bite-sized pieces)

heavy whipping cream

parmesan cheese ((for topping))

In a large skillet over medium-high heat, brown and crumble hot Italian sausage, about 5-8 minutes. Add onion and garlic and cook for an additional 2-3 minutes or until some of the onion begins to turn translucent (no need to cook onion completely at this point). Drain grease from skillet.

In a 6 quart crock pot (or bigger), add cooked sausage &amp; veggies plus the diced potato. Season with salt and pepper, to taste. Pour chicken broth on top. There should be enough broth to cover the tops of the potatoes; if there isn&#x27;t, add up to 2 cups water so potatoes are covered.

Gently stir ingredients, cover crock pot, and cook on LOW for 5-6 hours or on HIGH for 3-4 hours.

Remove lid from crock pot and add kale and heavy whipping cream, then stir to combine.

Cover crock pot and cook on HIGH for another 30 minutes.

Serve zuppa toscana immediately with shredded parmesan cheese as garnish.

https://embed.mediavine.com/videos/bpmqdvwca5bxeu4f562y

Crock Pot Zuppa Toscana! This crock pot zuppa toscana soup is an Olive Garden copycat recipe that makes it easy to bring the taste of Italy home. An easy dinner for busy weekdays!

Keto Zuppa Toscana Soup - a copycat version of the Olive Garden soup that is perfect for a chilly night. Made with sausage, bacon, cauliflower and kale...it&#x27;s a hearty soup that is perfect for dinner.

Keto Zuppa Toscana

Italian sausage

red pepper ((more

bacon,

onion,

chicken broth

cauliflower florets

heavy cream

spinach, coarsley chopped

xanthan gum

Cook the Italian sausage and red pepper flakes in a Dutch oven (or large pot with a lid) over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain, remove from pan, and set aside. The purpose of removing the sausage is so that you aren&#x27;t boiling it in broth.

Add the bacon and cook until crispy. Remove from pan.

Add the onions and garlic the the same Dutch oven; cook until onions are soft and translucent, about 5 minutes.

Pour the chicken broth into the Dutch oven with the onion mixture; bring to a boil over high heat. Add the cauliflower, and boil until fork tender, about 15 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the spinach and bacon into the soup a couple of minutes before serving. If you want a thicker soup, sprinkle the xanthan gum over the soup and quickly whisk in to combine and simmer until thickened. You can top with grated Parmesan if desired.

Love the Olive Garden&#x27;s Zuppa Toscana? It&#x27;s so easy to make it at home. This creamy sausage, bacon, potato, and kale soup is total comfort food!

Zuppa Toscana Copycat Recipe

(17.6 ounce) pack Italian sausages

bacon

garlic (minced)

chicken broth (beef works too)

water

red potatoes (roughly cubed (leave skins on))

Italian seasoning

heavy/whipping cream

kale

Salt and pepper (to taste)

Using kitchen shears (or a knife), cut the bacon into small pieces and add it to the pot. Cook the bacon for a few minutes over medium-high heat. I like to give the bacon a bit of a head start so it gets nice and crispy.

Take the sausages out of their casings. I lightly slice the sausages length-wise with a sharp knife to make a slit in the casings, and then it's really easy to get them out. I then use my fingers to break the meat into bite-size pieces and add them to the soup pot as I go.

While the sausages and bacon cook, I chop the onion and potatoes, making sure to give the pot a stir occasionally.

When the sausages and bacon are nicely browned and getting crispy, stir in the onions and garlic. Cook for 2-3 minutes.

Add the chicken stock, water, potatoes, and Italian seasoning to the pot.

Bring soup to a boil and then reduce to medium-low heat to simmer.

Cook for 10-15 minutes or until potatoes and onions are tender.

Add kale, cream, and salt and pepper and cook for a further 5-10 minutes or until the kale is soft and wilted.

Zuppa Toscana Soup - a copycat version of the Olive Garden soup that is perfect for a chilly night. Made with sausage, bacon, potatoes, and kale...it's a hearty soup that is perfect for dinner.

Zuppa Toscana

chicken broth ((I

potatoes,

kale, coarsley chopped (spinach can be substituted)

Cook the Italian sausage and red pepper flakes in a Dutch oven (or large pot with a lid) over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain, remove from pan, and set aside. The purpose of removing it from the pan is to not boil it in the broth.

Add the bacon and cook until browned. Remove from pan and set aside for later.

Pour the chicken broth into the Dutch oven with the onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the kale and bacon into the soup a couple of minutes before serving.

Have you been searching for a low-carb Olive Garden zuppa toscana soup copycat recipe? This is the easy keto soup recipe that you have been looking for!

bacon, roughly chopped

lb ground mild Italian sausage

tbsp (14 grams) butter

tsp (10 grams) minced garlic

½ tsp ground sage

¼ tsp black pepper

parmesan cheese

radishes,

oz kale, de-stemmed, roughly chopped

In a large pot over medium heat, cook chopped bacon until crisp. Transfer bacon to a paper-towel-lined plate and dispose of grease, but do not wash the pan.

In the same pot over medium-high heat, cook ground sausage until browned, breaking the meat apart with a wooden spoon while cooking. Transfer browned sausage to a paper towel-lined plate and dispose of grease, but do not wash the pan.

To same pot over medium heat, melt butter. Add garlic and spices and saute until fragrant, about 1 minute. Increase heat to medium-high and add in chicken broth, heavy cream, and shredded parmesan. Bring mixture to a simmer, add quartered radishes, and decrease the heat to medium-low. Simmer until radishes are fork-tender, about 15-20 minutes.

Stir in browned sausage and chopped kale and continue to simmer until kale wilts, about 5-10 minutes, before serving in bowls. Garnish soup with crisped bacon crumbles.

Absolutely delicious.  My husband and I love this soup.  The radishes ate a perfect substitute for potatoes.  Very easy to make.

It was delicious. I was a wondering about the radishes, but they were great.

Loved it!! Loved the radish substitute because I’m tired of calliflower. Could not stop eating it. Great recipe

Great recipe! Substituted thyme because I had no sage &amp; used frozen kale, easy &amp; delicious!

I am so amazed at this soup! Found this recipe last year and have made it multiple times; it is TOO delicious! 
It was five stars the first time I made it, the second, the third, etc! After understanding the recipe a bit more, I have made some personal tweaks, myself. Keep it comin'!

https://content.jwplatform.com/videos/XZKXmyq8.mp4

Have you been searching for a low carb Olive Garden zuppa toscana soup copycat recipe? This is the easy keto soup recipe that you have been looking for!

Loaded with sausage, bacon, potatoes, spinach, and cream, this classic Italian Zuppa Toscana recipe and Olive Garden soup copycat is pure comfort in a bowl!

bacon (, diced)

sausage

sweet onion (, diced)

garlic (, minced)

chicken stock

potatoes

baby spinach

salt and pepper (,

Heat a large pot over medium-high; add bacon and cook until crispy, about 5 minutes. Transfer to a paper towel-lined plate.

Drain off all but one tablespoon of the rendered bacon fat; add sausage and onion to the pot and cook until pork is no longer pink and onion is translucent, crumbling up the pork and stirring frequently, 3-5 minutes. Add in garlic and cook for 1 minute. Drain excess fat.

Pour in chicken stock and bring to a boil. Add potatoes; reduce heat to a medium simmer for about 12 minutes until potatoes are tender.

Stir in spinach until it begins to wilt.

Return most of the bacon back to the pot (reserving some for garnish) and stir in heavy cream until heated through, 2-3 more minutes.

Taste and season with salt and pepper.

Serve with some crusty bread and a little reserved crumbled bacon!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1599599204/zhof8y7jqncjiyohr2ml.mp4

Loaded with sausage, bacon, potatoes, spinach, and cream, this classic Italian Zuppa Toscana recipe and Olive Garden copycat is pure comfort in a bowl!

Zuppa Toscana - just like at Olive Garden but without all the carbs. My family had no idea they were eating turnips instead of potatoes in this low carb soup recipe!

Low Carb Zuppa Toscana

spicy Italian sausage

bacon (diced)

turnips (sliced, about 10 ounces total)

Heat a large sauce pot or dutch oven over medium heat. Add the Italian sausage to the pot and begin to brown the meat, breaking it up as it cooks.

When the meat is about halfway browned, add the bacon, onion, and garlic and continue cooking and stirring until the sausage is fully cooked through.

Add the chicken broth and turnips and bring to a boil. Reduce heat to a simmer and cook for 10 minutes.

Add the kale and continue cooking for 5 minutes or until kale and turnips are both tender.

Remove from the heat and stir in the cream. Taste and add salt and pepper as needed.

Serve immediately.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1543926778/mftxrhevzzducizldzok.mp4

Zuppa Toscana made low carb! My family had NO IDEA that I swapped the potatoes for sliced turnips - they take on all the flavors of the soup and the texture is just like a potato! This low carb soup recipe will be a total hit with the whole family.

Zuppa Toscana is a creamy, hearty soup loaded with bacon, sausage, potato and kale. This one pot Zuppa Toscana soup recipe comes together quickly and is so filling and delicious - sure to be a hit with the whole family!

chicken broth (low-sodium)

water (3 cups)

russet potatoes (medium, thinly sliced)

red pepper flakes (optional)

salt and pepper (optional)

Parmesan cheese

Brown sausage,

Brown sausage in a large pot or dutch oven. Remove sausage with a slotted spoon and set aside.

Cook bacon.

Cut bacon into small pieces. Add bacon to pot and cook until crispy.

Add onion.

Stir in chopped onion. Cook for 5 to 6 minutes or until onion is translucent.

Add garlic,

Stir in minced garlic and cook for 1 minute, stirring frequently.

Add liquid and seasoning.

Add chicken broth and water to the pot. Add crushed red pepper flakes, salt, and pepper if desired.

Add potatoes.

Add thinly sliced potatoes (I use a mandoline) and the cooked sausage to the pot and bring to a simmer over medium heat.

Cook until tender.

Continue cooking until potatoes are tender, about 10 minutes.

Add kale.

Add the kale to the soup, and simmer for an additional 5 to 10 minutes, stirring occasionally. Test for seasoning and season with salt and pepper if needed.

Add cream.

Stir in the heavy cream and let heat through.

Serve.

Ladle the soup into bowls and serve with Parmesan cheese on top.

I want you to know, I have been using this recipe for many moons now, and I think it's better than the Olive Garden version! My family loves it. I do a few adjustments for our tastes, but your recipe makes it very easy to do so. Thank you so much!

I’ve never had this soup at the restaurant but my wife has. I’ll agree with prior comment to drain excess bacon grease. I substituted spinach for the kale. My wife absolutely loved it and said it was better than the one she’d had at OG.  GREAT recipe!  Thank you for posting this!

Holy wha!?! I am over the moon about this recipe! I worked at The Olive Garden and had more than my fair share of Zuppa and breadsticks while I was employed... this recipe is OUTSTANDING and I made a double batch to feed nieces,  nephews, and in laws along with family of three. I used half hot Italian sausage and half sweet Italian sausage and it is mindblowinging perfect! Thank you so much!♡♡♡♡♡

I am not a soup person but I have made homemade chicken soup, and this recipe Tuscana Soup.  It is delicious and I will be making it again soon.

My family loves this recipe. I've never had the soup at Olive Garden so I don't know how it compares. But it is a fantastic soup and you definitely need to try it.

Thank you so very much for this recipe. It was absolutely wonderful...followed it exactly except for cutting it in half for single person (but still leftovers). I honestly think this was even better than I remember of the one in the restaurant. It was just marvelous and love one pot dishes especially. I just took my time and enjoyed every bite...and the parm on top after dishing it up was great. Tried to leave a pic but couldn't find a way to, but thanks again :)

Finally made this recipe last night. Going into fall here and plan to make more soup for those cold nights. I would say that this is even better than Olive Garden’s version!! I ended up making only slight modifications. First I simmered the soup quite a bit longer waiting on company to arrive, still adding the kale and the cream minutes before serving. The only recommendation I would make is to skim some of the fat prior to adding the onions and garlic. Other than that, this is an awesome recipe that I’ll certainly be making again!  Thank you.

I have made this soup many time and it is outstanding! Thank you for a great recipe!

Exactly like Olive Garden ( maybe even better) I like my soup soupy so I did add a little more chicken broth! Best ever!

Wow! Perfectly delicious! Made this and the family ate it until gone. My fiancee is already requesting I make this soup again. Followed recipe exactly and perfect. Thank you for sharing it with us. I'm off to look for my next project from your menu.

https://content.jwplatform.com/videos/mQQbFssv.mp4

The whole family will love this copycat One Pot Olive Garden Zuppa Toscana Soup!
Comfort food at it’s best! Loaded with bacon, sausage, potatoes, and kale! So delicious and filling!

Zuppa Toscana Soup (Olive Garden Soup Recipe)

Your family will love this Italian-Inspired Creamy Instant Pot Zuppa Toscana!&nbsp;Super easy to make Pressure Cooker Sausage Kale Potato Soup packed with deliciously savory-umami flavors.

Instant Pot Zuppa Toscana

(505 grams) Italian sausage with basil (, cut to 0.5 inch thick)

(220 grams) bacon (, chopped)

½ - 1 bunch (150 - 300 grams) kale

(250 grams) large onion (, chopped)

(820 grams) russet potatoes (,

(16 grams) garlic cloves (, minced)

(1L) unsalted chicken stock

dried thymes

(250 milliliters) heavy cream

Salt and black pepper

fish sauce

For spicy: ½ teaspoon red pepper flakes

Brown Chopped Bacon: Place chopped bacon in Instant Pot, then heat up Instant Pot using Sauté Normal function. Slowly render out the bacon fat. Stir occasionally and allow the bacon bits to crisp (~11 - 12 mins). Remove bacon bits from Instant Pot and place on paper towel to absorb the excess fat.

Brown Sausages &amp; Onions: Brown 1 lb Italian sausages in Instant Pot for 3 minutes. Flip and brown the other side for another 3 minutes.&nbsp;Then add chopped onions and saute for 3 minutes. Add in minced garlic &amp; a pinch of dried thyme.&nbsp;Add in ½ tsp red pepper flakes if you want it a bit spicier. Saute for another minute.

Deglaze Instant Pot: Pour in ½ cup (125ml) unsalted chicken stock, then completely deglaze the bottom of the pot with wooden spoon.

Pressure Cook Zuppa Toscana: Add 1 tbsp (15ml) fish sauce, 3 ½ cups (875ml) unsalted chicken stock, and 820g russet potato cubes in Instant Pot. Give it a quick mix and close lid. Pressure cook at High Pressure for 3 minutes + 10 minutes Natural Release.

Add Kale &amp; Cream: Heat up the Instant Pot by using the "Saute" button. Add in ½ - 1 bunch (150g - 300g) kale. Let the soup boil for 2 - 3 minutes.&nbsp;Add in 1 cup (250ml) heavy cream or half &amp; half, then turn off the heat once the soup starts to simmer.

Add in Bacon &amp; Adjust Seasoning: Right before serving, add in crisped bacon bits and give it a quick mix. Taste and adjust seasoning by adding more salt (we added 2 - 3 pinches of kosher salt at the end). Serve &amp; Enjoy this creamilious&nbsp;Zuppa Toscana!~ :)

This was so good.  Made it exactly as-is. Next time I may sneak in some veggies, like carrots or tomatoes. Served it day 1 as a bowl with Italian garlic bread, day two as a side to Italian sausage and peppers. 
P.S. My favorite thing about Amy + Jacky recipes is that I know I can 100% trust everything to be perfect. Thank you! I wish yall had a cooking show!

Just awesome! Love all your recipes &amp; as well as adding fish sauce to recipes to help with Unami flavor! I have an InstantPot IP Lux, not in your list for some reason!

We’re still in the middle of a winter storm with freezing rain on its way. Thankfully we have electricity and a nice hot bowl of Zuppa Toscana soup. This version has cauliflower instead of potatoes so it’s keto friendly ❤️

Delicious &amp; simple ... substituted Italian chicken sausage with kale &amp; it was perfect.

Zuppa Toscana with spicy Italian sausage and added cauliflower ❤️ It’s been a while since I’ve made this soup, one of our favorites 🥰

We love this recipe and have been waiting for it to cool down some in our neck of the woods before making it for the first time this fall, but we can't wait any longer! Doing it today, out of potato, and not feeling the store, so subbing cannellini beans. We appreciate and agree with Adam's notes and we do the same!

This is an excellent recipe that I've made numerous times with consistent results. The soup is balanced, flavorful, and lighter on the palate and the stomach than the creamy-looking broth would have you expect. The only thing keeping it from being a 5-star review, in my humble opinion, are a couple of minor details missed in the early sauté stages.

If it were my recipe blog, I'd include the following (which you can take or leave, but I wanted to contribute what I could):

1. drain the excess bacon drippings after removing the crisped bacon from the pot. The sausage seared in the next step is fatty enough to produce its own oil, and forms a better sear if its not wading in a puddle of grease.

2. Pull the sausage balls out of the pot and set them aside while you sauté your aromatics and deglaze the pot. There isn't enough room in the Instant Pot for a proper sauté on aromatics (which takes time and care to avoid burning the garlic) when its full of meatballs. The meatballs cook sufficiently during the pressure phase anyway.

That's all I'd change. The rest of this recipe is solid gold as-is, and absolutely worth the time!

Made this tonight, subbed the kale for baby spinach, my Italian sausage had fennel in it so the aroma is amazing.
I made it in my Phillips all in one cooker
HD2137

Instant pot Viva
Excellent recipe! Never disappointed by this site.
I used Deer sausage and Spinach instead as this is what I had on hand. I have used kale in the past.
Thank you very much for sharing your website with the world.
Chanda

Had a craving for Amy and Jacky Olive Garden Tuscan soup, so made this winner recipe

There's nothing like comfy warm Instant Pot Zuppa Toscana on a cold snowy winter day ❄️

I quartered this recipe to make it for one serving. I also didn’t have an instapot, so precooked my potato. It tastes amazing, and in no time at all. Very easy to make, and very comforting on a cold day.

I’ve been a long time follower of this page and the recipes to do not disappoint! Made this today and it was fantastic! I devoured 2 bowls…and I always share with other family members and they always love it too! Thank you for making meal times amazing with these fool proof recipes! I tell everyone I know about A+J!

I made this on a whim, and I had to "double" it because I suddenly found myself with an extreme amount of cut kale. So, I found this recipe and... it all worked out - mostly because of the thorough instructions and explanation of what the purpose of the steps were. I made lots of changes but kept the ratios and timing the same. Next time I will make it with better quality ingredients and my husband will lose his mind over it - it's already one of the best things I think I've made in the IP. I feel confident I can substitute ingredients without messing this up, so thank you for sharing and explaining this recipe!

Notes, for those who are interested - these are my observations, cooking this for the first time, with 'not the exact' ingredients:

Doubling recipe: ***When browning the meat, if you are using chunks, like sausage link pieces, make sure you brown both/all the sides of all pieces - the flavor is definitely is worth the amount of stirring required to ensure this. If using ground meat, same idea. ***I don't think you have to double the amount of liquid to "double" this recipe. I wasn't sure so I put the regular amount of liquid in the recipe, got the first part cooking in the IP. After the release, I started adding my kale. After each addition of kale, it warmed and wilted in the hot water a bit, so then I kept squashing it down with my ladle and adding more kale. After filling it to almost the fill line, I added bit more water just to cover everything, but I did that more to make the soup go farther and to account for evaporation (very dry here).

Fish Sauce: I did use about 10 drops of this.

I added about 1/2cup nutritional yeast flakes at the end. It gave the zuppa a thicker consistency after it simmered a while at the end, as well as gave it a bit more umami flavor. If you want a little thicker soup but don't have potatoes, this might be a helpful option.

I also added paprika, garlic powder, cayenne, black pepper, 1 jalapeno (deseeded, sliced), used Better Than Bullion - Beef flavor in 6 cups hot water instead of broth, used minced garlic from a jar because I didn't realize I was out of fresh cloves, used 1/2 white onion and 3 green onions (more would be better), not much Thyme so added fresh/dried out Rosemary, 4 small russets (not peeled), only 5 strips of very fatty bacon, 5 polish sausages (mildly spicy), and all the chopped kale I could smoosh down into the hot water below the fill line (I think it was about 500g in all?). Oh, and the cream... I only had 1/2 cup so just filled the rest of the cup with warm water.

It was surprisingly great and know the next batch will be better, as I will have all of the appropriate ingredients!

Absolutely an infallible recipe! Thank you all so much for having seasonings set up to a T. I also would like to recommend to everyone to use the fish sauce. I know to white American culture it can smell crazy or different before it's pressure cooked but holy cannoli, add it to everything. The amount of umam flavor is amazing 😍. Thank you Amy and Jacky again.

Absolutely fantastic! I have tried about a dozen of your recipes and have been impressed (and greatful) every time!

This is one of our favorite things to make and eat. Thank you so much!!

I made this and your loaded potato soup today. Both are amazing! Thank you for the great recipes!

A pot of this Zuppa Toscana soup always makes eating at home that much cozier! This Olive Garden copycat is rich, creamy, and oh-so delicious. Watch how I make this in my kitchen in the video below!

Zuppa Toscana Soup

bacon (chopped)

Cook the bacon. In a large pot over medium heat, add the bacon and sauté until browned, about 5 minutes. Remove the bacon to a paper-towel lined plate and spoon out excess oil, leaving about one tablespoon in the pot to cook the sausage and add flavor.

Cook the onions. Add the onions to the pot, turn the heat to medium-high, and sauté for 3 to 4 minutes, until softened. Then, add the garlic and sauté for another 30 seconds.

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