This Homemade Zuppa Toscana recipe is just too good. The much adored soup option at the ol’ neighborhood Olive Garden 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.
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 recipe is 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 recipe?
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 Homemade Zuppa Toscana Recipe
Alright. I’m literally only going to ask you to make one very special move here when working on this toscana zuppa situation – 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 our zuppa toscana olive garden copycat 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.
What You’ll Need to Make our Homemade Zuppa Toscana Recipe
The most delicious cast of characters one pot of soup ever had, I think. Yes, this Homemade Zuppa Toscana recipe boasts all of the usual suspects that you’d expect in this particular soup – but with a little more oomph. Or, as Ina would say, “With the volume turned up …”
Yep. Here, we’re going to essentially soften a bunch of garlic until it’s buttery and sweet and then that will melt right into the soup broth, creating a truly stellar soup experience if I do say so myself. Furthermore and not for nothing, there is both sausage and bacon in this soup. So, you know it’s not going to lack for flavor.
Homemade Zuppa Toscana Recipe INGREDIENTS
Bulk Italian Sausage: You can use spicy or mild in this recipe, as both are delicious. Just note that spicy Italian sausage really can get pretty hot, so buyer beware! And when I say “bulk” sausage, I’m referring to the loose, uncased or un-linked sausage that has not been cooked in any way, shape, or literal form.
Bacon: You’ll want to finely chop it for this recipe. All the better to crumble with, my dear. Ahem. Now, you’d be more likely to find pancetta or say, guanciale (pork jowl), in an authentic Italian recipe. But honestly? I always always reach for the bacon instead. The addition of the smoke gives us a real two-for-the-price-of-one kind of win here. I just think the smokiness sort of makes the soup. So, there’s that.
Vegetable or grapeseed oil: Even though we’ll render a good amount of fat from the pork products used in this Homemade Zuppa Toscana recipe, we still want to use a good neutral flavored, high smoke point cooking oil to get things cooking in the right direction.
Garlic cloves: Twelve of them! And lightly smashed. This is the real key to the recipe and yes, does ask just a little more of you and your time at the stove. But the relatively small amount of time it takes to soften and “stovetop roast” the garlic will pay dividends in the final product.
Celery and Onion: Diced, of course. These guys, along with the garlic, will lend their aromatic genius to the flavor base of this Homemade Zuppa Toscana recipe.
Small yellow potatoes: To make Zuppa Toscana, you’ll want your potatoes nice and small, bite-sized. So, you’ll likely need to quarter them. I suggest grabbing a bag of Baby Dutch Yellows, as they’re widely available. This is what makes our homemade Zuppa Toscana recipe so stinkin hearty.
Fresh thyme sprigs: Fresh herbs are absolutely essential to almost everything being delicious. Thyme is my favorite.
Tuscan kale: Or baby kale, or lascinato; or another similar green of your choice, such as spinach.
Dry white wine: Think Sauvignon Blanc or Pino Grigio
Chicken stock: To use water would be to deny us the pure flavor bomb-a-bility of a good box of stock.
Half and half: It’s the perfect level of creaminess for this (and just about any) soup, I think.
Homemade Zuppa Toscana Recipe: 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 Olive Garden Copycat Zuppa Toscana recipe, you might also enjoy:
Chicken, Sausage & Wild Rice Soup
Roasted Garlic Slow Cooker Italian Wedding Soup
Creamy Garlic Shrimp and Avocado Toasts
Tuscan Garlic Butter Salmon and Shrimp
Tuscan Sausage Soup with White Beans and Kale
PrintToasted Garlic Zuppa Toscana
The most incredible soup, this Zuppa Tosacana boasts Italian sausage, smoky bacon (my first twist) and a deeply caramelized and butter garlic broth. A true classic for a reason! This will beat anything you can get in a restaurant, guaranteed.
- Yield: Serves 4 to 6 1x
Ingredients
- 1 pound bulk Italian sausage (spicy or mild is fine)
- 6 slices bacon, finely chopped
- 3 tablespoons 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 spinach)
- 1/2 teasoon salt (see NOTE 1)
- Lots of freshly cracked black pepper
- 3/4 cup dry white wine
- 32 ounces low sodium chicken stock
- 2 cups half and half (plus more as needed)
Instructions
- Place a large 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 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 the 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 (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 tablespoons of the garlicky, bacony oil.
- Set the heat to medium now and add the celery, onion, potatoes, thyme, and kale. Season with a tiny pinch of salt 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.
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 tablespoons of pre-roasted garlic paste (from your grocer’s produce department). Fine, in a pinch!
Keywords: Homemade Zuppa Toscana Recipe
