Zuppa Toscana Soup Recipe | Yummly
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Zuppa Toscana Soup

Williamson: "recipe didnt call for salt or pepper so i added s…" Read More
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Zuppa Toscana Soup

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  • 1 lb. ground Italian sausage
  • 1 1/2 crushed red pepper (tespoon)
  • 1 white onion (diced)
  • 4 Tbsp. bacon pieces (about 4-5 pieces of bacon chopped up)
  • 2 tsp. garlic puree (I used minced garlic)
  • 10 cups water
  • 5 cubes chicken bouillon
  • 1 cup heavy cream
  • 1 lb. russet potatoes (sliced, about 3 large potatoes)
  • 1/4 kale (a bunch of)
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    NutritionView More

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    Calories240Calories from Fat160
    Total Fat18g28%
    Saturated Fat10g50%
    Trans Fat
    Calories from Fat160
    Total Carbohydrate15g5%
    Dietary Fiber<1g4%
    Vitamin A10%
    Vitamin C10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Reviewer Profile Image
    Williamson 6 months ago
    recipe didnt call for salt or pepper so i added some. after adding in a good amount of salt and pepper it tastes just like the olive garden version. i used 4 cups of chicken broth and 6 cups of water with 3 boullion cubs. delicious.
    Reviewer Profile Image
    Kathy Henson 10 months ago
    It was very tasty-add a few more potatoes
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    GourmetLineCook a year ago
    Soo good! For those who don’t eat sausage (pork) I used ground beef and just added fennel and it sort of gives it the sausage taste but definitely the best recipe! Spot on and so easy to make!
    Reviewer Profile Image
    Amy a year ago
    Great !! Made this a few times
    Reviewer Profile Image
    Jim Melton 2 years ago
    Super yummy! Used Turkey Italian sausage in place of pork. Think I’ll make this every night for the rest of my life.
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    Sara Toomey 2 years ago
    Absolutely delicious!!!
    Reviewer Profile Image
    Alyssa Manthei Lee 2 years ago
    turmed out amazing! I used sweet potatoes instead glad I did
    Reviewer Profile Image
    Crosby Maierle 2 years ago
    Tastes good! I was worried about it being too spicy so I only used 1tsp but I could have used 1 1/2 tsp.
    Reviewer Profile Image
    Stephanie Rossi 2 years ago
    I made a few adjustments, Chicken stock instead of water Pasta instead of potatoes and Escarole instead of kale This was a 10/10 will absolutely be making this again!
    Reviewer Profile Image
    Pam 2 years ago
    Loved this soup! Like others, I used chicken stock instead of water and think 8 or 9 cups would be enough. I also used a 6 oz bag of baby spinach. Yummy! This recipe is a keeper!
    Reviewer Profile Image
    Anita Ware-Ramsey 2 years ago
    Great soup my family loves it
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    Erin Royer 2 years ago
    AMAZING. I used Andouille sausage, and added some salt and pepper since that was lacking... but there are SO many leftovers and I’m excited to eat it again, excellent recipe
    Reviewer Profile Image
    Osborne 2 years ago
    it was delicious I added sun-dried tomatoes when I started the broth and you just spinach leaves instead of kale... because kale taste like lettuces angry bitter cousin.
    Reviewer Profile Image
    Jim C. 3 years ago
    Turned out excellent!
    Reviewer Profile Image
    Candy 4 years ago
    I’ve made this recipe many many times. It’s a favorite with my family and all company I serve it too!
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    kiarra thompson 4 years ago
    Amazing ! Super perfect , no modifications
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    Monique S. 5 years ago
    I used a little less heavy cream than what the recipe called for which lightened up this soup. I will definitely be making this again!