Name: Copycat Zuppa Toscana
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 12 cups
Cuisine: italian
Ingredients: 4 strips thick-cut bacon, cut into 1/2-inch pieces; 1 pound sweet Italian sausage, casings removed; 4 to 5 large russet potatoes (about 2 1/2 pounds), unpeeled and cut into 1/2-inch cubes; 3 cloves garlic, minced; 1 large white onion, diced; Pinch of crushed red pepper flakes; Kosher salt and freshly ground black pepper; 6 cups chicken broth; 6 cups curly kale, stems removed and leaves roughly chopped; 3/4 cup heavy cream; 1 teaspoon white wine vinegar

Article by Emily Saladino

We’re so smitten with Olive Garden's Zuppa Toscana that our recipe developers made their own version. Food Network Kitchen’s copycat recipe is hearty and satisfying, and you can customize it by switching up some of the ingredients.

How to Make Zuppa Toscana Like a Pro

You can make this Tuscan soup just the way you like it. Here are our tips and ideas for additions, substitutions and more.

Cook the sausage in the bacon drippings. After crisping the bacon, don’t wash or even wipe out the pan. Browning the sausage in bacon drippings creates layers of satisfying, savory flavor.

Try different proteins. Swap in spicy Italian pork sausage for more heat or try your favorite turkey or chicken sausage, adjusting the salt and red pepper flakes to taste. While you can use turkey bacon, it has less fat than pork bacon; if you go that route, add an extra teaspoon of olive oil or butter to the pan before cooking the sausage.

Don’t skip the vinegar. A splash of white wine vinegar at the end gives Zuppa Toscana its zippy finish and keeps flavors balanced. You can also substitute the same amount of red wine vinegar, apple cider vinegar or sherry vinegar.

Swap in other leafy greens. Instead of kale, try escarole, Swiss chard or spinach. Leafy greens cook at different speeds, though; simmer escarole or chard until almost before you stir in the cream, sausage and bacon.

Make it dairy-free. Instead of heavy cream, combine 1/4 cup olive oil and 1/2 cup of your preferred plant-based milk substitute, like soy or almond, in a small bowl or measuring cup. Whisk until combined, then add to the soup as directed.

Can You Freeze Zuppa Toscana?

This recipe will keep in an airtight container in the freezer for up to 3 months, but the consistency of the potatoes and kale will change. That’s why our recipe developers recommend storing leftover Tuscan soup in the fridge for 4 to 5 days.

What to Serve with Zuppa Toscana

Turn your Zuppa Toscana into a meal by serving it with garlic bread and a simple green salad, Caesar salad or roasted broccoli. Or, put slices of store-bought or homemade crusty Italian bread on the side of each bowl for sopping up every drop.