{"id":7070217,"date":"2026-09-30T15:16:55","date_gmt":"2026-09-30T15:16:55","guid":{"rendered":"https:\/\/peraltafinancing.com\/?p=7070217"},"modified":"2026-09-30T15:16:55","modified_gmt":"2026-09-30T15:16:55","slug":"zuppa-toscana","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=7070217","title":{"rendered":"Zuppa Toscana"},"content":{"rendered":"


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Zuppa Toscana is probably one of the richest, most hearty soups out there and is definitely one of my favorites. This creamy soup with tender potatoes and flavorful Italian sausage is modeled after the famous Zuppa Toscana from The Olive Garden restaurant, but I threw in my own personal twist. I’ve added an extra budget-friendly ingredient and lightened it up just a touch so I can slurp up a giant bowl without feeling too full.<\/p>\n

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“I love this recipe. We make it so often, it is literally taped to the cabinet next to the stove! Works perfect every time. I occasionally swap cannellini beans for the great northern if I cannot find them. Other than that, it’s so perfect!”<\/p>\n

Pam<\/cite><\/p><\/blockquote>\n

Easy Recipe for Zuppa Toscana<\/h2>\n

If you’ve never been to Olive Garden or had Zuppa Toscana soup anywhere else, I’d describe it as a creamy potato soup loaded with flavorful Italian sausage, kale, and bacon. The original version uses heavy cream, bacon, and a whole pound of sausage, but I decided to try to lighten it up a bit. I used half-and-half instead of heavy cream, subbed half the sausage for white beans, used smoked paprika for smokiness instead of bacon, and then loaded up on potatoes and kale. The result? Still totally creamy and chock full of flavor, plus a hefty dose of vegetables. Whenever I make this soup, I know I’m going to eat nothing but this for the next four days straight (it has kale, so it’s okay, right?).<\/p>\n

And the savings are pretty great, too. The last time I checked, one bowl of Zuppa Toscana at my local Olive Garden would set you back $8.79, whereas this entire batch costs about $9.10 for EIGHT servings (that’s a savings of about $7.65 per serving<\/em>!) That’s a true budget win, I’d say, and this isn’t the only Olive Garden copycat we’ve recreated for less! Our pasta e fagioli<\/a> is another restaurant favorite, but instead of a creamy potato broth, it’s a hearty tomato-based soup with beans, vegetables, and pasta.<\/p>\n

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Tips for adding dairy to hot soups!<\/span><\/h2>\n
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Anytime you add dairy to a homemade soup like this one, there’s a chance it can separate or curdle. To avoid this, I’ve always simmered my soups (and never let it come to a boil!), but I want everyone to enjoy their Zuppa Toscana as intended, so I’ve updated the recipe to include the following information:<\/p>\n

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  1. Use room temperature half and half, as cold dairy is more likely to curdle than room temperature dairy.<\/li>\n
  2. Temper the half and half with some of the hot broth before adding it to the soup.<\/li>\n<\/ol>\n

    These tips (room temperature half and half, tempering the dairy before adding to the pot, and only letting the soup simmer once it’s added) will go a long way in keeping your soup silky-smooth and creamy—not<\/em> curdled or grainy.<\/p>\n<\/div>\n<\/div>\n

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    make it vegetarian<\/span><\/h2>\n
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    The sausage in this copycat Zuppa Toscana recipe is responsible for adding a lot of flavor to this soup, so if you plan to skip the sausage to make this recipe vegetarian, you’ll need to ramp up the seasoning. I suggest adding a tablespoon or so of Italian seasoning blend to make up for the spices that are found in the Italian sausage. You may also want to add an extra can of beans to bulk up the soup a bit. Be sure to use a vegetarian broth, too!<\/p>\n<\/div>\n<\/div>\n

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    How to Serve Zuppa Toscana<\/h2>\n

    Zuppa Toscana is truly a meal in a bowl with starchy potatoes, Italian sausage, beans, and plenty of kale, so you definitely don’t need<\/em> a side. This recipe makes 8 servings (about 1½ cups each), which is plenty for a family dinner or for saving a few portions for later. Ladle the soup into bowls while it’s nice and hot, then add a sprinkle of grated Parmesan so it softens and melts right into the creamy broth.<\/p>\n

    But if I’m serving it for dinner and want it to be EXTRA filling and hearty, some warm garlic bread<\/a> is probably my first pick for sides. It’s perfect for soaking up the creamy broth and can warm in the oven as the soup finishes on the stove. A loaf of no-knead bread<\/a> or soda bread<\/a> also works well if you want something simple to tear and share at the table. Or for a cozy Italian-inspired dinner, I’d add a crisp simple side salad<\/a> with romaine, tomatoes, pepperoncini, Parmesan, and Italian dressing. It adds something fresh and crunchy next to the creamy soup, and with warm bread and a little extra Parmesan over each bowl, you’ve basically got the full Olive Garden-at-home experience!<\/p>\n

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    Shown here with garlic bread, a simple green salad, and shredded Parmesan cheese.<\/em><\/figcaption><\/figure>\n
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    Got Leftovers? Here Are Your Options<\/span><\/h2>\n
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    This Zuppa Toscana recipe makes 8 hearty servings, so I almost always plan on turning at least part of it into lunch prep. Once the soup has cooled a bit, I portion it into individual 16 oz. containers or jars and keep them in the fridge for easy grab-and-go lunches. Reheating one portion at a time keeps the potatoes and creamy broth in better shape than reheating the whole pot again and again. This soup stores well for up to 3-4 days in the fridge<\/strong>.<\/p>\n

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    These glass mason jars are my favorite for meal prepping this soup<\/em>.<\/figcaption><\/figure>\n

    If I know I won’t finish it in a few days, I freeze it in portions instead. Silicone molds make that really easy. Once the soup is frozen solid, I transfer the cubes to a zip-top freezer bag so they take up less space and I can pull out only what I need. Frozen Zuppa Toscana will keep well for about 3 months.<\/strong><\/p>\n

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    Shown here added to silicone molds for freezing.<\/em><\/figcaption><\/figure>\n<\/div>\n
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    Don’t forget to name and date your frozen soup!<\/em><\/figcaption><\/figure>\n<\/div>\n<\/div>\n

    To reheat, warm the soup gently on the stovetop or in the microwave, stirring occasionally so the broth heats evenly. Just don’t let it boil, since high heat can make the dairy separate. Or to reheat from frozen, place the frozen soup cubes directly in a saucepan over medium-low heat. Stir and continue heating until the soup is heated through.<\/p>\n

    If it looks a little thicker after reheating, I just add a splash of broth, water, or half-and-half to loosen it back up!<\/p>\n<\/div>\n<\/div>\n

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    Zuppa Toscana<\/h2>\n

    #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #343434; }<\/p>\n

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    Zuppa Toscana is a creamy, filling, and flavorful soup with Italian sausage, potatoes, and kale. Just like The Olive Garden’s, but made from scratch!<\/span><\/div>\n
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    Course <\/span>Main Course, Soup<\/span><\/div>\n
    Cuisine <\/span>Italian<\/span><\/div>\n
    Total Cost <\/span>$9.10 recipe \/ $1.14 serving<\/span><\/div>\n<\/div>\n
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    Prep Time <\/span>15 minutes<\/span><\/span> minutes<\/span><\/span><\/div>\n
    Cook Time <\/span>30 minutes<\/span><\/span> minutes<\/span><\/span><\/div>\n
    Total Time <\/span>45 minutes<\/span><\/span> minutes<\/span><\/span><\/div>\n<\/div>\n
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    Servings <\/span>8<\/span> servings (1.5 cups each)<\/span><\/span><\/div>\n
    Calories <\/span>300<\/span>kcal<\/span><\/span><\/div>\n
    Author <\/span>Beth Moncel<\/a><\/span><\/div>\n
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    Equipment<\/h3>\n