A Deliciously Tasty Tuscan Soup Recipe
Also known as Zuppa Toscana, Tuscan soup is a creamy creation made with potatoes, kale, sausage, and bacon. It’s a signature soup at The Olive Garden chain restaurants, but its origins go way deeper.
As you may have guessed, the soup has its roots in Italy, where it’s also called “minestra dipane” (bread soup). The leftover minestra becomes what is called “ribollita”, which simply means reboiled. Traditionally, Tuscan soup was a staple of peasants and servants in Europe, particularly the Tuscany region of Italy.
During the Middle Ages, the nobles would gift the leftover flatbread (on which their meat was served) to their help. So the people would prepare a soup made with the bread and veggies that could easily forage for their meatless Friday meals. The soup was then reheated (ribollita) for the next few days.
The soup has come a long way since it’s humble beginnings. Tuscan soup is now served in some of the best restaurants around the globe. There are many versions from vegetarian to those packed with meat.
Our version is closer to the Olive Garden recipe with meat. However, it can easily be converted to a vegan version. Whichever option you choose, we know you’ll enjoy this tasty Tuscan soup recipe.
A Deliciously Tasty Tuscan Soup Recipe
- Prep: 10 minutes
- Cook: 30–40 minutes
- Total: 40–50 minutes
- Servings: 4
Ingredients
- 1 loaf of ciabatta bread
- 3 tablespoons of extra virgin olive oil
- 2 celery stalks, chopped
- 2 medium potatoes
- 1 red onion, finely chopped
- 2–3 carrots
- 1 cup of dry white wine (optional)
- 1 – 1 inch Parmesan rind
- 6 cups of chicken broth
- 2 cups of water
- 2 cups of heavy cream
- 2 thyme sprigs
- 1 bay leaf
- 1 teaspoon of oregano
- 1/2 teaspoon of dry red pepper flakes
- 1 pound of kale (remove stems)
- 1 tablespoon of minced garlic
- 1 teaspoon of black pepper
- 1 teaspoon of salt
- 1 pound of Italian sausage
- 1/2 pound of chopped cooked bacon
- grated Parmesan cheese
Directions
1. In a large soup pot sauté the sausage until it is browned (about 5–6 minutes). Use a slotted spoon to remove sausage and place in a bowl for later.
2. In the same pot, add the olive oil and sauté the onions over a medium heat until they are tender. Add the celery and garlic and sauté for another few minutes, until aromatic.
3. Add the chicken broth, water, and wine (if applicable), along with the carrots, potatoes, Parmesan rind, bay leaf, thyme, red pepper flakes, oregano salt, and pepper. Boil until the potatoes and carrots are tender.
4. Stir in the kale and heavy cream. Lower to a simmer for about 2 minutes, stirring frequently so that the cream does not curdle.
5. Serve with the grated Parmesan and chopped bacon.
Notes
- For a tasty vegan version, simply skip the sausage and bacon, replace the chicken stock with vegetable stock, and replace the cream with coconut milk.
- Feel free to replace the kale with spinach or chard.
Nutritional Information
- calories: 833
- carbohydrates: 16 grams
- protein: 25 grams
- fat: 76 grams
- cholesterol: 246 milligrams
- sodium: 700 milligrams
- potassium: 1084 milligrams
- fiber: 1 gram
- sugar: 2 grams
- calcium: 241 milligrams
- iron: 3 milligrams
How Long Will Tuscan Soup Last In The Fridge?
Tuscan soup will last for between 3 and 4 days in you refrigerator. Make sure to seal it in an airtight container or baggie. As for freezing, it’s not recommended for Tuscan or and cream based soup. Often, when the soup is reheated after being frozen, the cream will separate and the soup will be watery.
That being said, the soup is perfectly safe to eat, so if you don’t mind the change in flavor and texture, you can freeze it.
What Pairs Well With This Tuscan Soup Recipe?
If you’re looking for a tasty side to accompany your Tuscan soup recipe, we have a few suggestions that are sure to pique your interest. They are:
- Italian bread rolls
- garlic knots
- Italian green beans
- loaded potato wedges
- smashed garlic potatoes
- Ceasar salad
- sauteed mushrooms
- steamed broccoli
- quiche
- Parmesan dishes like chicken and eggplant
- tomato and mozzarella salad
What Are Some Other Delicious Cream-Based Soups?
If you’re a lover of creamy soups, that manage to be healthy and tasty read on.
1. Butternut Squash Bisque
This creamy veggie soup uses rice as a thickener and is actually dairy cream-free. So it’s healthy and great for people who are lactose intolerant.
2. Creamy Wild Rice And Mushroom Soup
The mushrooms make this soup delightfully earthy, and the rice adds heartiness.
3. Pumpkin And Black Bean Soup
A quick and easy vegan soup that uses coconut milk to make it irresistibly creamy.
4. Creamy Turnip Soup
This amazing soup is made creamy with just one pat of butter. So it remains healthy while still retaining a great texture. It’s also very low in calories.
5. Cauliflower Soup With Smoked Gouda
A healthy, low-calorie soup with the Gouda and paprika giving it a hearty smoked flavor.
6. Creamy Turkey And Vegetable Soup
This one is great for a cold winter day. It’s hearty and filled with herbs and chucks of turkey that will delight your taste buds.
Are There Any Other Tasty Soups From The Tuscany Region?
The Tuscany region of Italy is rich in tradition and culture. Though not historically a wealthy area, the people were crafty, creative, and resourceful when it came to food. The result was delicious, filling meals, that were full of goodness.
Many of those dishes included soup, because it was inexpensive to make, some of the great soups of Tuscany include:
1. Carcerato
This soup was created by inmates in a Tuscany prison that was located near a slaughterhouse. The prisoners asked if they could have the discarded giblets and mixed them with water and stale bread. Today’s version infuses spices, cheese, and garlic.
2. Bordatino
Historically made on boats, Zuppa di Bordo means boat soup. The fishermen combined beans, veggies, and the catch of the day to make a tasty meal.
3. Farinata Di Cavolo Nero
Tuscan kale is combined with maize flour, carrots, onions, celery, and garlic, for a thick and tasty soup everyone will love.
4. Acquacotta
Originaly considered peasant food, was made with water, stale bread, onions, and tomatoes. Today stock is used, and herbs and spices have been added.
