You know it. You love it. The much adored soup option at the ol’ neighborhood Olive Garden (the OG as my friends and I used to call it) is made even better – like, WAY better – when made right in your own kitchen. I don’t think I can over-do the hype for this one. This is truly one of the most insanely delicious soups that I’ve ever made, and I hope that you will, at the very least, give it a shot.
One pan.
An unassuming lineup of simple, humble ingredients.
Life-changing results.
No hyperbole.
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What is Zuppa Toscana?
Zuppa toscana is a broad, generalized term, that literally translates to “Tuscan soup.” It’s not just an Olive Garden thing (the Tuscany region of Italy is home to many a lovely zuppa), however I do know that the American chain is definitely responsible for popularizing the soup in this country, no question. Typically, a classic Zuppa Toscana is a soup made from kale (or another sturdy green; I’m allergic so you see arugula pictured here), zucchini, cannellini beans, potatoes, veggies, olive oil, and herbs and seasonings.
Why is this the BEST Zuppa Toscana.
Again and as always, when I say “The Best,” I don’t really mean the best the world has ever known. Because how would I even begin to know if that’s true? No, when I refer to a recipe of mine as being “the best” – I mean it’s the best I personally have ever had – the best I have ever made.
So, take that for what it’s worth and no more. But I do cook and eat professionally (read: a whole lot), so I hope that claim is worth a little something to you.
In short, this is one killer soup. And now I’ll shut up and tell you why.
Tips and Tricks for Making the Best Zuppa Toscana
Alright. I’m literally only going to ask you to make one very special move here when working on this soup – just a little something outside of the typical lines … the game-changing difference maker. This very special move will make all the difference in the world in the final product, and will result in a Zuppa Toscana that is leaps and bounds above its contemporaries.
Essentially, the magic of this recipe lives in the broth itself. I mean, yes, the veggies and greens and bacon and sausage are all lovely – very important in their own rights when it comes to building a well-rounded pot of soup. But today, the buck stops with this massively flavorful, garlicky-as-all-get-out, broth.
How to make “roasted” garlic on the stovetop
This recipe will have you brown up a handful of bacon bits, leaving you with the drippings just sitting in the pan. Yes, we’ll use some of these drippings to cook the veggies in, providing a smoky, salty flavor base for the whole soup. That part is tres standard op. But before we go cooking any veggies, we’re going to use that gorgeous bacon grease to toast up a TON of fresh garlic.
We’ll add a healthy glug of a neutral, high smoke point oil (such as veggie oil or grapeseed) and allow the garlic cloves to sweeten and soften over low heat. This will result in garlic that looks and tastes just like oven roasted garlic, but with the added bacon flavor. Plus, you will be left with the most insanely useful and delicious garlicky bacon oil in the pot.
We will use a few tablespoons of that to build the soup on, cooking the veggies in it, and I’m telling you – it’s other-worldly good.
Soup Tip: Watch the Salt
You’ll notice that I am careful to only have you add 1/2 teaspoon of salt to the entire pot of soup – no more. This is because the ingredients in this particular pot of soup are quite salty on their own (stock, sausage, bacon). So, it’s best to just use a very small amount when sweating the veggies, and then add any more, as needed, when the whole soup is finished.
How to make the best Zuppa Toscana
INGREDIENTS
1 lb. bulk Italian sausage (spicy or mild; see NOTE 1 for substitution options)
6 slices bacon, finely chopped
3 TBSP vegetable or grapeseed oil
12 garlic cloves, lightly smashed (see NOTE 3)
2 celery stalks, diced
1.5 cups diced sweet onion (such as Vidalia, or Walla Walla)
10 to 12 small yellow potatoes, quartered (such as Baby Dutch Yellow; see NOTE 2)
The leaves of 4 or 5 fresh thyme sprigs
4 cups chopped Tuscan kale (or baby kale, or another similar green of your choice)
½ tsp salt
Lots of freshly cracked black pepper
¾ cup dry white wine
32 oz. chicken stock
2 cups half and half
Homemade Zuppa Toscana: The Step-by-Step
Place a large, heavy-bottomed pot over medium-high heat and add the sausage. Allow it to brown deeply on one side – just don’t mess with it – and then break it up and flip it/stir it to brown all sides; takes 5 to 7 minutes. Transfer the sausage to a paper towel-lined plate/tray and set aside for now.
In the same pan over the same heat, cook the bacon until nice and crispy; 3 or 4 minutes. Transfer to a paper towel-lined tray/plate for now. Don’t drain the pan.
With the pot now over low heat (as low as it will go), add the extra oil (this will prevent smoking and will better soften/toast the garlic). Add the smashed garlic cloves to the pot with the bacon grease + oil.
Stirring very frequently. Allow the garlic to gently toast/pan roast (we’re mimicking the flavor and consistency of roasted garlic). This should take about 5 minutes. When the cloves look lightly browned, a little shriveled, and are fork tender (squishy), transfer them to a small bowl and cover with plastic wrap. Drain all but 2 TBSP of the garlicky, balcony oil.
Set the heat to medium now and add the celery, onion, potatoes, thyme, and kale. Season with ½ tsp salt (no more) and lots of pepper. Cook, stirring occasionally, for 5 minutes. Add the wine, and cook for 2 minutes, allowing the alcohol to cook away. Add the stock.
Mash the garlic cloves with a fork, until a paste or sorts forms, and add that to the pot. Simmer, uncovered, over low heat for 20 to 25 minutes, or until the potatoes are very tender.
Add the sausage and half and half to the pot, and allow the soup to heat through. Taste and season to your liking. Serve hot, and enjoy. This will keep covered in the fridge for up to 5 days. You can freeze it in freezer bags for up to 3 months.
If you like the looks of this Toasted Garlic Zuppa Toscana, you might also enjoy:
Chicken, Sausage & Wild Rice Soup
Roasted Garlic Slow Cooker Italian Wedding Soup
Toasted Garlic Zuppa Toscana
- Yield: Serves 4
Ingredients
1 lb. bulk Italian sausage (spicy or mild)
6 slices bacon, finely chopped
3 TBSP vegetable or grapeseed oil
12 garlic cloves, lightly smashed (see NOTE 3)
2 celery stalks, diced
1.5 cups diced sweet onion (such as Vidalia, or Walla Walla)
10 to 12 small yellow potatoes, quartered (such as Baby Dutch Yellow; see NOTE 2)
The leaves of 4 or 5 fresh thyme sprigs
4 cups chopped Tuscan kale (or baby kale, or another similar green of your choice)
½ tsp salt (see NOTE 1)
Lots of freshly cracked black pepper
¾ cup dry white wine
32 oz. low sodium chicken stock
2 cup half and half (plus more as needed)
Instructions
- Place a large, heavy-bottomed pot over medium-high heat and add the sausage. Allow it to brown deeply on one side – just don’t mess with it – and then break it up and flip it/stir it to brown all sides; takes 5 to 7 minutes. Transfer the sausage to a paper towel-lined plate/tray and set aside for now.Â
- In the same pan over the same heat, cook the bacon until nice and crispy; 3 or 4 minutes. Transfer to a paper towel-lined tray/plate for now. Don’t drain the pan.
- With the pot now over low heat (as low as it will go), add the extra oil (this will prevent smoking and will better soften/toast the garlic). Add the smashed garlic cloves to the pot with the bacon grease + oil.Â
- Stirring very frequently, allow the garlic to gently toast (we’re mimicking the flavor and consistency of roasted garlic). This should take about 5 minutes. When the cloves look lightly browned, a little shriveled, and are fork-tender (squishy), transfer them to a small bowl and cover with plastic wrap so they’ll steam. Drain all but 2 TBSP of the garlicky, bacony oil.Â
- Set the heat to medium now and add the celery, onion, potatoes, thyme, and kale. Season with ½ tsp salt (no more) and lots of pepper. Cook, stirring occasionally, for 5 minutes. Add the wine, and cook for 2 minutes, allowing the alcohol to cook away. Add the stock.
- Using a fork or your fingers, smash and break up the garlic cloves until you have a paste of sorts. Add this to the pot (they will sort of melt right in, and get sweeter and amazing as the soup simmers). Simmer the soup, uncovered, over low heat for 20 to 25 minutes, or until the potatoes are very tender.
- Add the sausage and half and half to the pot, and allow the soup to heat through. Taste and season to your liking. If it’s too salty, just add more half and half. Serve hot, topped with the reserved bacon, and enjoy. This will keep covered in the fridge for up to 5 days. You can freeze it in freezer bags for up to 3 months.
Notes
NOTE 1: This soup could get way too salty if you add any more than I’ve called for. So just be conservative there and then salt as needed at the end.Â
NOTE 2: If you can’t find small yellow potatoes, you can purchase 3 or 4 larger yukon golds (or something similar) and simply cut them into small, bite-sized pieces.
NOTE 3: If you don’t feel like it, you can skip the garlic step here, and substitute 2 to 3 TBSP pre-roasted garlic paste (from your grocer’s produce department). Fine, in a pinch!
Keywords: Toasted Garlic Zuppa Toscana
