Go Back
–+ servings
a closeup of a bowl full of zuppa toscana soup

Get the Recipe: The Best Zuppa Toscana Recipe

Prep: 10 minutes
Cook: 40 minutes
Total: 10 minutes
Yield: 6 servings
Author: Annie Holmes
This is the Best Zuppa Toscana Recipe when you want comfort food on a cold night! This super creamy Olive Garden copycat recipe has incredible flavor and is easy to customize for different diets!
4.88 from 16 ratings
Print Pin Recipe

Ingredients
 

  • 4 slices bacon, cut into small pieces
  • 2 pounds ground Italian sausage
  • 4 cloves of garlic, minced
  • 1/2 cup white onion, chopped
  • 2 cups turnips, peeled and cubed (or potatoes if not low-carb)
  • 32 ounces chicken or vegetable broth
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 5 cups of kale, chopped very finely, tough stems removed
  • 1 cup heavy cream
  • Parmesan, optional for garnish

Equipment

Instructions
 

  • Heat a large pot or Dutch oven over medium heat, then add the chopped bacon. Cook until crisp, about 3-5 minutes, occasionally turning and stirring for an even cook. Once cooked through, use a slotted spoon to remove the bacon. Drain off all grease except 1 tablespoon.
  • Add the ground Italian sausage to the pan, breaking it up as it cooks. Once it is browned, add the chopped onion and sauté until soft. Add in the minced garlic and cook until fragrant, then drain off any grease.
  • Pour in the broth, cubed turnips (or potatoes), and spices. Bring the broth to a boil, then cover with a lid and reduce heat to low. Allow to simmer for about 20 minutes or until turnips or potatoes are tender.
  • Remove the lid and stir in both the chopped kale and heavy cream. Stir well until the cream is fully incorporated and kale has wilted. Just before serving, stir in bacon and parmesan if you prefer.

Notes

Instant Pot Instructions:

  1. Turn the sauté function on the Instant Pot. Cook the chopped bacon until crisp, about 3-5 minutes. Using a slotted spoon, remove the bacon from the pressure cooker. Drain off all of the grease except 1 tablespoon.
  2. Add the ground Italian sausage. Brown and break up the sausage as it cooks. Once it is brown add the minced garlic, chopped onion and sauté until soft. Drain off any grease.
  3. Add the spices, cubed turnip and broth. Secure the lid and pressure cook for 5 minutes. Allow it to naturally release pressure for 10 minutes. 
  4. Remove the lid, add the chopped kale and heavy cream. Stir the soup well, the kale will wilt and cook through as you stir. 
  5. Stir in the cooked, crumbled bacon and parmesan if desired, just before serving. 
  • This recipe yields 6 servings, a serving is 1 1/2 cups and has 6.4 net carbs. 
Serving: 1.5 cups (with turnips), Calories: 528kcal, Carbohydrates: 7.9g, Protein: 26.5g, Fat: 43g, Cholesterol: 130mg, Sodium: 689mg, Fiber: 1.5g, Sugar: 4.6g
Did you make this recipe?Please leave a star rating and review below!