Zuppa Toscana is a rich and creamy soup made popular by the Olive Garden! This classic Italian soup is so easy to make at home, though, so you can enjoy it any time!
If you’ve never tried Zuppa Toscana soup, you’ve been missing out! It’s an incredibly easy soup to make but it’s packed with flavor!
It’s been popular at the Olive Garden for years now, but is incredibly simple for you to make at home too with ingredients that are readily available.
Now you never have to miss out again! It’s probably the soup I make more than any other, even including our favorite Mexican Chicken Soup!
What is Zuppa Toscana Soup?
The term “zuppa toscana” basically means that it’s simply a Tuscan soup. After that, there are tons of variations for how you can make your own version of this popular soup.
The famous version from Olive Garden includes a spicy sausage, diced potatoes and kale.
I’ve changed mine a bit to suit our own tastes and have substituted those items with an Italian mild sausage, tortellini and spinach. I also add carrots because it’s a great way to get them into your diet.
Other versions might use zucchini, cannellini beans, celery or more.
Traditionally it’s served with a piece of toasted Tuscan bread as well. We often skip this because the soup is filling enough on its own!
What is in Zuppa Toscana Soup?
Meat- As I mentioned above, it’s traditional to use a spicy sausage. Don’t feel limited to this, though, because I never use it! I always use a sweet Italian sausage since that’s what our family prefers. You can also fry up some bacon and then crumble it to add at the last minute. Whichever meat you choose to use, save the pan drippings from it to cook your vegetables.
Veggies- I use diced onion, garlic, sliced carrots and fresh spinach in mine. The diced onion, fresh garlic and carrots can get cooked with the meat and simmer in the broth the whole time. The spinach is torn into smaller pieces and tossed in towards the end so it only cooks for a few minutes.
Starch- I prefer using tortellini in this soup because it cooks faster and saves me time instead of peeling and dicing potatoes. If you prefer to use diced potatoes, just make sure you adjust the cooking time as they will take longer to get soft and cook through.
Dairy- I always use heavy cream for this soup which is what gives it that rich, creamy flavor. You can use milk if you want, but I suggest whole milk so you still have a similar result.
Can You Freeze Zuppa Toscana Soup?
Honestly, I wouldn’t. Soups that have a cream base don’t tend to freeze well as they separate when they’re thawing.
You can however make the soup a day ahead of time. This will give the flavors a chance to meld together too.
Since this is a one-pot meal, just put the lid on your Dutch Oven after it’s cooled and put the whole thing in your fridge. The next day when it’s time to serve it, place the Dutch oven on the stove top and reheat over medium low until it’s hot throughout. Be sure to stir occasionally to keep it cooking evenly.
Zuppa Toscana Soup
- 1 lb Sweet Italian Sausage
- 1 medium Onion diced
- 3 cloves Garlic minced
- 1 Carrot peeled, thinly sliced
- 1 Tbsp. Flour
- 32 oz Chicken Broth
- 12 oz Cheese Tortellini
- 4 cups Fresh Spinach torn in pieces
- 1 cup Heavy Cream
- In a large Dutch oven, brown sausage over medium heat. As it begins to brown, add diced onions, garlic and sliced carrots. Continue cooking until sausage is cooked through and carrots are starting to get fork tender.
- Sprinkle flour over sausage mixture and stir to combine.
- Add chicken broth to pot and bring to a boil.
- Add the tortellini to the boiling pot and cook for half the time that the package instructs.
- Turn the heat down to low. Add the torn spinach and heavy cream and cook for another 3-4 minutes until the tortellini is cooked and the spinach is wilted.
Be sure to PIN THIS POST to save for later!