Can I Make It Without Pork?

Absolutely. You can use chicken or turkey sausage instead of pork-based Italian sausage and skip the bacon if needed. Add a bit of smoked paprika or liquid smoke to mimic that smoky flavor.

How Do I Make It Less Spicy?

Use mild Italian sausage or sweet Italian sausage. If you've only got spicy sausage, reduce the quantity and balance with extra potatoes or a splash of milk. Don’t add crushed red pepper flakes, and you’ll tame the heat nicely.

What Other Vegetables Can I Add?

Zuppa Toscana is flexible. You can add chopped zucchini, cauliflower, or carrots. Just avoid watery veggies like tomatoes, which can alter the texture. If you're on a keto diet, swap out the potatoes for chopped cauliflower for a low-carb version.

Zuppa Toscana Soup – The Best Olive Garden Copycat (Easy)

Name: Zuppa Toscana Soup
Prep time: 35 min
Cook time: 35 min
Total time: 1 h 10 min
Cuisine: Italian-American
Ingredients: 6 oz bacon, chopped; 1 lb hot Italian sausage; 1 medium head garlic (about 10 cloves), minced; 1 medium onion, finely diced; 6 cups chicken broth; 4 cups water; 5 medium russet potatoes, peeled and sliced into 1/4″ rounds; 1 bunch kale, chopped (about 6 cups); 1 cup heavy cream; Salt and black pepper to taste; Parmesan cheese, optional (for serving)

Zuppa Toscana Soup

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Zuppa Toscana Soup is a hearty, creamy Italian-American soup loaded with spicy Italian sausage, crispy bacon, tender potatoes, and kale, all simmered in a flavorful garlic-infused broth.

Author: Emily
Prep Time: 35 minutes
Cook Time: 35 minutes
Total Time: 1 hour 10 minutes
Yield: 8 servings
Category: Soup
Method: Stovetop
Cuisine: Italian-American
Diet: Gluten Free

Ingredients

6 oz bacon, chopped
1 lb hot Italian sausage
1 medium head garlic (about 10 cloves), minced
1 medium onion, finely diced
6 cups chicken broth
4 cups water
5 medium russet potatoes, peeled and sliced into 1/4″ rounds
1 bunch kale, chopped (about 6 cups)
1 cup heavy cream
Salt and black pepper to taste
Parmesan cheese, optional (for serving)

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Instructions

In a large pot over medium-high heat, sauté chopped bacon until crispy (5–7 minutes). Remove and set aside.
In the same pot, brown Italian sausage, breaking it up into crumbles. Remove and set aside.
Add diced onion and sauté until soft and golden (about 5 minutes). Add minced garlic and cook for 1 minute more.
Pour in chicken broth and water. Bring to a boil.
Add sliced potatoes and cook for 13–15 minutes until fork-tender.
Add chopped kale and cooked sausage. Simmer until kale is wilted.
Stir in heavy cream and bring to a light boil. Season with salt and pepper to taste.
Remove from heat and serve hot, topped with crispy bacon and optional Parmesan cheese.

Notes

For a less spicy version, use mild or sweet Italian sausage.
Spinach can be used in place of kale for a softer texture.
To make it dairy-free, use full-fat coconut milk instead of cream.
To keep bacon crispy, add it just before serving.
For keto version, substitute potatoes with cauliflower.

Find it online: https://recipeshots.com/zuppa-toscana-soup-recipe/