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Zuppa Toscana

Zuppa Toscana is probably one of the richest, most hearty soups out there and is definitely one of my favorites. This creamy soup with tender potatoes and flavorful Italian sausage is modeled after the famous Zuppa Toscana from The Olive Garden restaurant, but I threw in my own personal twist. I’ve added an extra budget-friendly ingredient and lightened it up just a touch so I can slurp up a giant bowl without feeling too full.

“I love this recipe. We make it so often, it is literally taped to the cabinet next to the stove! Works perfect every time. I occasionally swap cannellini beans for the great northern if I cannot find them. Other than that, it’s so perfect!”
Pam

Easy Recipe for Zuppa Toscana

If you’ve never been to Olive Garden or had Zuppa Toscana soup anywhere else, I’d describe it as a creamy potato soup loaded with flavorful Italian sausage, kale, and bacon. The original version uses heavy cream, bacon, and a whole pound of sausage, but I decided to try to lighten it up a bit. I used half-and-half instead of heavy cream, subbed half the sausage for white beans, used smoked paprika for smokiness instead of bacon, and then loaded up on potatoes and kale. The result? Still totally creamy and chock full of flavor, plus a hefty dose of vegetables. Whenever I make this soup, I know I’m going to eat nothing but this for the next four days straight (it has kale, so it’s okay, right?).

And the savings are pretty great, too. The last time I checked, one bowl of Zuppa Toscana at my local Olive Garden would set you back $8.79, whereas this entire batch costs about $9.10 for EIGHT servings (that’s a savings of about $7.65 per serving!) That’s a true budget win, I’d say, and this isn’t the only Olive Garden copycat we’ve recreated for less! Our pasta e fagioli is another restaurant favorite, but instead of a creamy potato broth, it’s a hearty tomato-based soup with beans, vegetables, and pasta.

Anytime you add dairy to a homemade soup like this one, there’s a chance it can separate or curdle. To avoid this, I’ve always simmered my soups (and never let it come to a boil!), but I want everyone to enjoy their Zuppa Toscana as intended, so I’ve updated the recipe to include the following information:

Use room temperature half and half, as cold dairy is more likely to curdle than room temperature dairy.
Temper the half and half with some of the hot broth before adding it to the soup.

These tips (room temperature half and half, tempering the dairy before adding to the pot, and only letting the soup simmer once it’s added) will go a long way in keeping your soup silky-smooth and creamy—not curdled or grainy.

The sausage in this copycat Zuppa Toscana recipe is responsible for adding a lot of flavor to this soup, so if you plan to skip the sausage to make this recipe vegetarian, you’ll need to ramp up the seasoning. I suggest adding a tablespoon or so of Italian seasoning blend to make up for the spices that are found in the Italian sausage. You may also want to add an extra can of beans to bulk up the soup a bit. Be sure to use a vegetarian broth, too!

How to Serve Zuppa Toscana

Zuppa Toscana is truly a meal in a bowl with starchy potatoes, Italian sausage, beans, and plenty of kale, so you definitely don’t need a side. This recipe makes 8 servings (about 1½ cups each), which is plenty for a family dinner or for saving a few portions for later. Ladle the soup into bowls while it’s nice and hot, then add a sprinkle of grated Parmesan so it softens and melts right into the creamy broth.

But if I’m serving it for dinner and want it to be EXTRA filling and hearty, some warm garlic bread is probably my first pick for sides. It’s perfect for soaking up the creamy broth and can warm in the oven as the soup finishes on the stove. A loaf of no-knead bread or soda bread also works well if you want something simple to tear and share at the table. Or for a cozy Italian-inspired dinner, I’d add a crisp simple side salad with romaine, tomatoes, pepperoncini, Parmesan, and Italian dressing. It adds something fresh and crunchy next to the creamy soup, and with warm bread and a little extra Parmesan over each bowl, you’ve basically got the full Olive Garden-at-home experience!

Side view of zuppa toscana in a bowl with bread, green salad and parmesan cheese around it. — *Shown here with garlic bread, a simple green salad, and shredded Parmesan cheese.*

This Zuppa Toscana recipe makes 8 hearty servings, so I almost always plan on turning at least part of it into lunch prep. Once the soup has cooled a bit, I portion it into individual 16 oz. containers or jars and keep them in the fridge for easy grab-and-go lunches. Reheating one portion at a time keeps the potatoes and creamy broth in better shape than reheating the whole pot again and again. This soup stores well for up to 3-4 days in the fridge.

Side view of zuppa toscana soup in mason jars with glass lids. — *These glass mason jars are my favorite for meal prepping this soup*.

If I know I won’t finish it in a few days, I freeze it in portions instead. Silicone molds make that really easy. Once the soup is frozen solid, I transfer the cubes to a zip-top freezer bag so they take up less space and I can pull out only what I need. Frozen Zuppa Toscana will keep well for about 3 months.

Overhead view of zuppa toscana in ice cube molds. — *Shown here added to silicone molds for freezing.*

Overhead view of frozen cubes of zuppa toscana in a ziplock bag. — *Don’t forget to name and date your frozen soup!*

To reheat, warm the soup gently on the stovetop or in the microwave, stirring occasionally so the broth heats evenly. Just don’t let it boil, since high heat can make the dairy separate. Or to reheat from frozen, place the frozen soup cubes directly in a saucepan over medium-low heat. Stir and continue heating until the soup is heated through.

If it looks a little thicker after reheating, I just add a splash of broth, water, or half-and-half to loosen it back up!

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Zuppa Toscana

Zuppa Toscana is a creamy, filling, and flavorful soup with Italian sausage, potatoes, and kale. Just like The Olive Garden's, but made from scratch!

Course Main Course, Soup

Cuisine Italian

Total Cost $9.10 recipe / $1.14 serving

Prep Time 15

Cook Time 30

Total Time 45

Servings servings (1.5 cups each)

Calories 300kcal

Author Beth Moncel

Equipment

Large Soup Pot or Dutch Oven

Ingredients

½ lb. Italian sausage hot or mild, $1.73*
1 yellow onion $0.86
2 garlic cloves $0.14
15 oz. can Great Northern beans $0.92**
½ tsp smoked paprika $0.07
3 cups chicken broth $0.38***
1 cup water $0.00
1 lb. red potatoes $1.45
½ lb. kale chopped with stems removed, $1.69
2 cups half and half room temperature, $1.78****
¼ tsp salt $0.01
1 pinch red pepper flakes optional, $0.02
black pepper freshly cracked, (optional) $0.05

Optional Toppings

cooked bacon crumbled or diced, optional – see notes

Instructions

Gather all ingredients.
Add the sausage to a large soup pot and sauté over medium heat, breaking it up into small pieces as it cooks. The sausage should contain enough fat to keep it from sticking, if not add a touch of olive oil. It’s okay if a small amount browns on the bottom of the pot.
While the sausage is cooking, dice the onion and mince the garlic. Add the onion and garlic to the pot and sauté until the onions are softened. The moisture from the onions should help dissolve any browned bits of sausage off the bottom of the pot.
Drain and rinse the can of beans. Add the beans, smoked paprika, chicken broth, and one cup water. Place a lid on the pot and let it come up to a simmer over medium heat.
While the pot is heating, cut each potato into quarters lengthwise, then slice across into thin, ⅛" thick slices. Add the potatoes to the pot along with the pre-chopped kale. The kale will fill the pot when it's first added, but the heat from the liquid will wilt it within a few minutes. Stir it occasionally to help the wilting process.
Let the pot simmer over medium heat for about 15 minutes, or until the potatoes are tender.
Remove some of the hot broth from the pot, transfer it to a separate bowl, and whisk in the room temperature half and half. Now, pour the tempered half and half mixture back into the soup pot with the potatoes and kale. Bring everything to a gentle simmer (don't let it boil!).
Season with salt, red pepper flakes, and freshly cracked black pepper if desired.

See how we calculate recipe costs here.

Video

Notes

*You can use hot, mild, or sweet Italian sausage for this soup. Buy loose-ground Italian sausage rather than sausage in casings.

**You can use any type of white bean you want, such as cannellini or navy beans. If you don’t like beans, you can leave them out and add more sausage or potatoes.

***I use Better Than Bouillon brand soup base to make my broth.

****If you’re not from the U.S., “half and half” is like a lighter version of light cream. Be sure to use room temperature half and half. If you don’t have half and half, you can substitute with an equal mix of room temperature whole milk and heavy cream (use double cream if you’re in the UK).

Optional bacon: The classic Zuppa Toscana usually includes bacon, but to keep prices down and make this soup even easier, I use smoked paprika to add that smoky flavor without the extra cost. If you still want bacon, I’d crumble a little over individual bowls just before serving so you get the flavor without changing the recipe steps. Optional bacon is not included in the recipe cost.

Dairy-free: Some of our readers have replaced the half-and-half with full-fat coconut milk, creamy unsweetened oat milk, or plant-based heavy cream with good results! Coconut milk may add a slight coconut flavor. Whichever substitute you choose, bring it to room temperature and temper it with the hot broth before adding it to the soup. For a thicker soup, blend ½ cup of the beans with some of the broth and stir it back into the soup before adding the dairy-free milk.

Naturally gluten-free: This Zuppa Toscana is naturally gluten-free as written. If you’re cooking for someone who needs to strictly avoid gluten, double-check the labels on your Italian sausage and broth to make sure they’re certified gluten-free.

Nutrition

How to Make Zuppa Toscana Step-by-Step Photos

The ingredients to make zuppa toscana with labels.

Gather your ingredients and set the half-and-half out to come closer to room temperature. Starting with room-temperature dairy and tempering it later helps it blend smoothly into the hot soup without curdling.

Brown the sausage: Add ½ lb. Italian sausage to a large soup pot and cook over medium heat, breaking it into small pieces as it browns. I didn’t use any extra oil because sausage tends to be pretty fatty. It’s okay if a little sticks to the bottom of the pot because it’ll dissolve in the next steps. A few browned bits on the bottom are a good thing. They’ll add extra flavor to the soup.

Diced onion on a wooden cutting board with minced garlic.

While the sausage browns, dice 1 yellow onion and mince 2 cloves of garlic.

Onion and garlic added to browned sausage in a pot.

Sauté the aromatics: Add the onion and garlic to the pot and continue cooking until the onion is soft and translucent. As the onion releases moisture, stir and scrape up those browned sausage bits from the bottom of the pot.

Broth being poured into a pot of beans and seasoning.

Build the broth: Drain and rinse one 15 oz. can of Great Northern beans. Add the beans, ½ tsp smoked paprika, 3 cups chicken broth, and 1 cup water to the pot. Stir well, cover the pot, and bring the broth to a simmer over medium heat. The smoked paprika will give that smoky hint that the bacon would have supplied. Sneaky, right?

Sliced potatoes on a wooden cutting board.

Prep the potatoes: While the pot is heating up, wash 1 lb. red potatoes and slice them about ⅛-inch thick. Keeping the slices thin and fairly even helps them cook quickly and at the same rate.

Kale and potatoes added to a pot of soup.

Add the vegetables: Add the sliced potatoes and ½ lb. chopped kale to the pot. The kale will look like a lot at first, but it wilts down quickly. Give it a stir occasionally to help it come into contact with the hot soup and wilt. After a few minutes, it’ll have wilted down into the soup nicely. Let the soup simmer over medium heat for about 15 minutes or until the potatoes are tender.

Broth being added to half and half to temper the dairy.

Temper the half-and-half: Now, remove some of the hot broth and stir it into 2 cups room-temperature half-and-half. Gradually warming the dairy before it goes into the pot helps prevent it from separating.

Half and half being poured into a pot of homemade zuppa toscana.

Simmer: Pour the tempered half and half into the pot and bring it up to a gentle simmer. DO NOT let it come to a boil at any point now!

Black pepper and crushed red pepper added to a pot of zuppa toscana.

Season to taste: I like my soup spicy (and had used mild Italian sausage), so I seasoned it with a pinch of red pepper flakes. A little freshly cracked black pepper is also nice. Depending on what type of broth you use, you may need to add a little salt (about ¼ tsp).

Overhead view of a finished pot of zuppa toscana.

Serve, and enjoy!

Absolutely deserving of all the internet hype. SO. GOOD.

Other Easy Italian Inspired Soups to Make

Italian Wedding Soup combines tender homemade meatballs, vegetables, greens, and pasta in a light, savory broth for another hearty bowl that still feels fresh.
For a meatless option, my easy Minestrone Soup is loaded with vegetables, beans, and pasta, and it’s easy to adjust depending on what you already have on hand!
Our Lasagna Soup takes things in a richer, cheesier direction with all the familiar flavors of lasagna in an easy, cozy soup.

Our Zuppa Toscana recipe was originally published 1/31/15. It was retested, reworked, and republished to be better than ever 9/30/26.

The post Zuppa Toscana appeared first on Budget Bytes.

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Sheet Pan Chicken Thighs

These Sheet Pan Chicken Thighs roast up juicy and golden with butternut squash, Brussels sprouts, and red onion all on the same pan. I love sheet pan meals because they’re super easy to throw together, budget-friendly, and great for feeding the family or stocking the fridge with leftovers for the week. This one is packed with warm, autumnal flavors from smoked paprika, dried thyme, garlic, and even a little cinnamon, but it absolutely works year-round, too. And at just $2.66 per serving, it’s perfect for a busy weekday night or a relaxed, comfy weekend meal at home!

One Pan, Plenty of Flavor

I made sure these sheet pan chicken thighs and veggies were as simple and easy as they possibly could be, but that doesn’t mean I skimped on flavor. I chose to roast everything at a very high heat (450°F) on purpose. That high heat gives the chicken skin a chance to crisp up and helps the vegetables brown and caramelize around the edges. As the chicken roasts, it also releases its savory juices onto the pan, where they mingle with the seasonings and coat the veggies in all that rich, glossy, deeply savory goodness.

Another little move I make is brushing the seasoned oil underneath the chicken skin, not just over the top. That gets the seasoning right onto the meat, so you’re not relying on the crispy skin to do all the heavy lifting flavor-wise. There’s also no marinating, no precooking, and no extra step halfway through this recipe. And because everything cooks on one pan, there’s less cleanup and more time to enjoy dinner!

Use the vegetables you have. I chose butternut squash, Brussels sprouts, and red onion because they’re all great for roasting, but this is also a perfect clean-out-the-fridge dinner. Potatoes, parsnips, rutabaga, or carrots can all go in from the beginning. If you have quicker-cooking veggies like tomatoes, zucchini, or summer squash to use up, add them about halfway through so they don’t burn or turn too mushy before the chicken is ready.
Keep your vegetable pieces consistent. I probably sound like a broken record here, but like I mentioned in my gnocchi with sausage and fall vegetables recipe, size really matters with sheet pan dinners! For this recipe, I small-dice the butternut squash into ~½-inch cubes, halve the Brussels sprouts, and medium-slice the red onion (about ½-inch thick slices). Keeping everything fairly uniform helps the vegetables cook through within the timing I’ve specified, so you’re not left with crunchy squash next to overcooked onion.
Don’t worry if the pan looks pretty full. I pack a lot of veggies on this sheet pan, and that’s okay! They release some steam as they roast, which helps everything soften and cook through. The vegetables and edges exposed to the high heat still get those lovely browned, caramelized spots, so you get a nice mix of tender and roasted textures.
Check the chicken with a thermometer. Chicken thighs can vary quite a bit in size, so I start checking them toward the end of the cooking time rather than relying on color alone. Insert an instant-read thermometer into the thickest part without touching the bone. Once it reaches 165°F, the chicken is safely cooked.
Play around with the seasoning. I went fully in on the warm, cozy flavors with smoked paprika, garlic powder, chili powder, cinnamon, and dried thyme, but you can absolutely change the spice blend to suit what you have. Most dried herbs, onion powder, or a little nutmeg, allspice, ginger, or clove would work nicely. Just go lightly with the stronger spices. A little can quickly become a lot!

A women prepping sheet pan chicken thighs in a kitchen. — *Melissa Nolan making her sheet pan chicken thighs recipe in our Nashville test kitchen.*

This recipe practically meal preps itself! Once the chicken and veggies have cooled, I portion one whole chicken thigh with the roasted vegetables into each container, then add a green salad in a separate compartment (like I’ve shown below). Keeping the chicken whole helps it stay juicy, and keeping the salad separate means I can pull it out before reheating. Store everything covered in the refrigerator and enjoy within 3-4 days.

For lunch, reheat the chicken and veggies until the chicken reaches 165°F. Or switch things up by pulling the meat from the bone and shredding it for a grain bowl, wrap, or salad. I like doing this later in the week when I want lunch to feel different without actually cooking again. 🙂

Overhead view of meal prepped sheet pan chicken thighs in meal prep containers.

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Sheet Pan Chicken Thighs

These Sheet Pan Chicken Thighs with veggies roast up juicy, crispy, and full of smoky, cozy flavor for an easy dinner with minimal cleanup!

Course Main Course

Cuisine American

Total Cost $13.30 recipe / $2.66 serving

Prep Time 25

Cook Time 35

Total Time 1

Servings servings (1 chicken thigh with veggies each)

Calories 383kcal

Author Melissa Nolan