Simple Zuppa Toscana (without the kale)
- Sisters Unscripted
- Jan 24
- 3 min read
Updated: Oct 30
Kim B –
When it’s cold outside and the winds whip across the prairies, there’s nothing better than a bowl of hearty soup to warm you up. Today, I’m sharing my version of Zuppa Toscana—a comforting Italian-inspired soup made popular by Olive Garden. It’s creamy, savoury, and keeps you coming back for more! My version skips the kale, keeps the Italian sausage and potatoes, and focuses on simplicity and bold flavors. When I host a dinner, I serve it up with fresh bread or breadsticks on the side. Here’s an amazing sourdough bread recipe you could try to go with your soup!
Why Try This Recipe?
This soup is perfect for busy days when you want something hearty but don’t have hours to spare. It comes together quickly, uses simple ingredients, and tastes even better the next day!
Removing the kale doesn’t sacrifice flavor or texture. Instead, this version leans into the richness of Italian sausage and bacon and the creaminess of tender potatoes in a flavourful broth. Whether you’re feeding a crowd or simply want something cozy for your family dinner, this recipe delivers every time.
Ingredients
Here’s what you’ll need to create this delicious soup:
2 lb Italian sausage (mild or hot, depending on your preference)
1 package of bacon, cut into small pieces
8 medium russet potatoes, sliced into half-moons, about 1/8″-1/4″ thick
2 medium onions, finely chopped
8 cloves garlic, minced
4 cups chicken broth
6 cups water
1-2 cups heavy cream
3 teaspoons salt – or to taste
1 teaspoon pepper
Grated Parmesan for garnish (optional)
Let’s Make It
1. Cook the Sausage
In a large pot, cook the Italian sausage over medium heat until browned and crumbly. Use a spoon to transfer the sausage to a plate or bowl and set aside.
2. Cut and Fry the Bacon
Cut the bacon strips into small pieces and fry in the same pot, over medium-high heat. Then transfer the bacon to the bowl with the Italian sausage. Drain off most of the bacon fat from the pan.
3. Sauté the Onions & Garlic
In the same pot, add the chopped onion, let it cook for a couple minutes in some of the bacon fat, then add the minced garlic. Sauté until the onion becomes translucent and fragrant, about 3-4 minutes.
4. Add the Liquid & Potatoes
Pour in the chicken broth and water, scraping any browned bits from the bottom of the pot for extra flavour. Add the sliced potatoes and bring the soup to a gentle boil. Reduce the heat to medium-low and simmer until the potatoes are fork-tender, about 15-20 minutes.
5. Combine Everything
Return the cooked sausage and bacon to the pot and stir to combine. You can add the heavy cream to the pot or serve the cream on the side for individuals to add in themselves. Taste and adjust the seasoning with salt and pepper.
6. Garnish and Serve
Ladle the soup into bowls and top with a sprinkle of Parmesan cheese for that extra touch of flavour. Serve with bread or a salad on the side.
Why You’ll Love It
Family-Friendly: This soup is mild enough for little ones but can easily be spiced up by using hot Italian sausage or some chili flakes.
Customizable: You can leave out the bacon or add in kale if you’re craving greens. The cream is also optional if you want it to be dairy-free.
Make-Ahead Friendly: The flavours get even better as the soup sits, making it perfect for meal prep.
Final Thoughts
My Simple Zuppa Toscana Soup is one of those recipes that feels like home to me. It’s been quite a few years since I started serving it up! Every spoonful is a reminder that comfort food doesn’t have to be complicated!
This recipe is also a great example of how you can take inspiration from a classic dish and make it your own. Sometimes, the best meals come from embracing simplicity and adjusting the flavors to your family’s tastes.
So, the next time you’re looking for something warm and cozy, give this recipe a try. I’d love to hear how you make it your own—whether you stick to my version or add your own twists. If you make it, take a picture and share it on Instagram and tag us so we can see it! Follow us on Instagram and subscribe to the blog to see more Recipes and Inspiration every week! @prariesistersunscripted
1
Tip
For a spicier version, use hot Italian sausage and add a pinch of red pepper flakes.
2
Variation
For a creamier soup, stir in 1/2 cup heavy cream before serving.
3
Storage
This soup can be stored in an airtight container in the refrigerator for up to 3 days.
Notes
1
Heat the olive oil in a large pot over medium heat. Add the Italian sausage and cook until browned, breaking it up with a spoon as it cooks.
2
Remove the cooked sausage from the pot and set aside. In the same pot, add the onion, celery, and carrots. Sauté until the vegetables are softened, about 5 minutes.
3
Stir in the garlic and cook for an additional minute until fragrant.
4
Pour in the chicken broth and diced tomatoes. Add oregano, basil, salt, and pepper.
5
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 15 minutes.
6
Return the sausage to the pot. Stir in the uncooked pasta and continue to simmer for another 10 minutes, or until the pasta is cooked al dente.
7
Add the chopped spinach and stir until wilted, about 2 minutes.
8
Serve the soup hot, garnished with grated Parmesan cheese.
Instructions
2 lb Italian sausage (mild or hot)
1 tablespoon olive oil
1 medium onion, chopped
2 celery stalks, chopped
2 carrots, sliced
4 cloves garlic, minced
4 cups chicken broth
1 can (14 oz) diced tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
1 cup uncooked pasta (such as ditalini)
2 cups spinach, chopped
1/4 cup grated Parmesan cheese for serving
Main Ingredients
Zuppa Toscana (without Kale)
Kim B
A warm and comforting soup made with Italian sausage, perfect for a cozy evening.
Servings :
4-6
Calories:
350
Prep Time
15 mins
Cook Time
45 mins
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