Food Recipes Soups Meat Soups Zuppa Toscana 5.0 (2) 2 Reviews Inspired by Olive Garden’s beloved favorite, this Zuppa Toscana builds deeper flavor with smoky bacon, Italian sausage, fennel, Parmesan cheese rinds, and a splash of sherry vinegar. By Craig Ruff Craig Ruff Craig Ruff is a food editor and recipe developer at Food & Wine. He joined People Inc. as a fellow before moving into the test kitchen as a full time assistant, where he cross-tested and developed countless recipes for Food & Wine and other People Inc. food brands. Food & Wine's Editorial Guidelines Published on August 17, 2026 Save Rate PRINT Share Close Credit: Food & Wine / Photo by Will Dickey / Food Styling by Emily Nabors Hall / Prop Styling by Priscilla Montiel Total Time: 45 mins Servings: 6 Jump to recipe Browning the bacon and sausage before cooking the vegetables creates a flavorful foundation for the entire soup.Parmesan rinds, fennel, and sherry vinegar add layers of flavor that balance the richness of the cream and pork.The soup feels hearty and satisfying while remaining light enough for an everyday meal. Zuppa Toscana is an Olive Garden favorite thanks to its combination of Italian sausage, potatoes, kale, and a creamy broth. This version builds on those familiar flavors with techniques and ingredients that create a more layered, balanced soup while keeping the method approachable. To start, thick-cut bacon renders until crisp, then Italian sausage is browned in the flavorful drippings. Onion, fennel, garlic, and fennel seeds soften in a pot together before the broth is added, and Parmesan rinds slowly infuse the soup with an umami richness. Potatoes gently simmer until nearly tender, naturally thickening the broth without requiring flour or additional starch. Instead of everything being cooked together from start to finish, the sausage is returned near the end so it stays tender, while the kale is added just long enough to become tender and retain its vibrant color. Heavy cream brings the broth together with a silky texture, and a splash of sherry vinegar stirred in off the heat brightens the rich flavors and keeps the soup from feeling heavy. Finished with crispy bacon, grated Parmigiano-Reggiano, freshly cracked black pepper, crushed red pepper, and a drizzle of extra-virgin olive oil, each bowl offers layers of smoky, creamy, and peppery flavor. Ready in just 45 minutes, this hearty soup is equally suited to weeknight dinners and casual gatherings, delivering restaurant-inspired results at home. Use this recipe as a template The beauty of this soup is that there are many opportunities for substitutions depending on what you have on hand. Guanciale, salami, or even thick-cut ham can be used in place of the bacon. No bulk sausage? Simply use ground pork and increase the garlic, fennel, and pepper. Any type of potato will work, including sweet potatoes, or you can use a winter squash. Lacinato kale is typical, but curly kale, spinach, and mustard greens all work too. Half-and-half, sour cream, or even coconut milk can stand in place of the heavy cream. Get creative! Notes from the Food & Wine Test Kitchen Bulk Italian sausage saves time by eliminating the need to remove casings.If using boxed broth, choose a high-quality option since it forms the backbone of the soup.Finish each bowl with grated Parmigiano-Reggiano, cracked black pepper, crushed red pepper, and olive oil for the fullest flavor. This recipe was developed by Craig Ruff; the text was written by Breana Killeen. Keep Screen Awake Ingredients 1/2x 1x 2x Oops! Something went wrong. Our team is working on it. This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 6 servings 4 slices thick-cut bacon, chopped (about 1 cup) 1 pound mild or hot Italian sausage, casing removed 1 large yellow onion, finely chopped (about 2 cups) 1 fennel bulb, finely chopped (about 1 cup), plus fronds for garnish 4 large garlic cloves, finely chopped (about 2 tablespoons) 1 teaspoon fennel seeds 1/2 teaspoon black pepper, plus more for garnish 1/4 teaspoon crushed red pepper, plus more for garnish 4 cups chicken broth 1 cup water 1 large russet potato, peeled and cut into 3/4-inch pieces (about 2 cups) 2 (1-ounce each) Parmigiano-Reggiano cheese rinds, plus grated cheese for garnish 1/2 teaspoon kosher salt 1 bunch lacinato kale, stemmed and chopped (about 4 packed cups) 1 cup heavy cream 1 tablespoon sherry vinegar Extra-virgin olive oil Directions Cook bacon in a large Dutch oven over medium, stirring occasionally, until crispy, 10 to 12 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate, reserving 2 tablespoons drippings in pot; discard remaining drippings or save for another use. Add sausage to pot, and cook over medium, stirring occasionally and breaking up with a wooden spoon, until browned, 5 to 7 minutes. Transfer sausage to a medium bowl using a slotted spoon, reserving drippings in pan; set aside. Add onion, fennel, garlic, fennel seeds, black pepper, and red pepper to reserved drippings; cook over medium, stirring often, until softened, 6 to 8 minutes. Stir in broth, water, potato, cheese rinds, and salt, scraping up browned bits on bottom of pan. Bring to a boil over medium-high. Reduce heat to medium-low; simmer, covered and undisturbed, until potatoes are almost tender, 4 to 6 minutes. Stir in kale and reserved cooked sausage. Bring to a simmer, uncovered, over medium; cook, stirring occasionally, until kale is wilted and tender, 3 to 5 minutes. Remove from heat, and stir in cream and vinegar; remove and discard cheese rinds. Divide soup evenly among 6 bowls; sprinkle with reserved cooked bacon, and garnish with black pepper, crushed red pepper, grated cheese, and olive oil. Make ahead Prepare the soup base up to one day ahead, then refrigerate. For the best texture, add the potatoes and kale while reheating, then finish with the cream and sherry vinegar just before serving. Cook this recipe and more in the MyRecipes app. Get the App Save Rate Print Loading shell for RecipesUgcThreaded1 Vue component in Globe.