CHeesy Baked Zuppa Toscana. A twist on an olive garden favorite and french onion soup.

Baked Zuppa Toscana

This recipe for Baked Zuppa Toscana is a cheesy twist on an Olive Garden soup favorite. Inspired by both zuppa and french onion soup, this easy dinner is 100% comfort food.
Course Soup
Cuisine American
Keyword baked soup, cheesy soup, slow cooker, zuppa toscana
Prep Time 10 minutes
Cook Time 1 hour 45 minutes
Total Time 1 hour 55 minutes
Servings 10 cups
Calories 349kcal
Author Randa Derkson


  • 1 lb hot Italian sausage or five links, without casings
  • 3 strips of bacon cubed
  • 1 onion diced
  • 2 cloves garlic minced
  • 2 russet potatoes peeled and cubed
  • 2 cans chicken broth
  • 4 cups water
  • 2 cups kale shredded by hand
  • 1 cup heavy cream
  • 1 tsp red pepper flakes
  • 10 slices french bread dried
  • 1 1/2 cups shredded parmesan cheese
  • 4 cups shredded mozzarella cheese
  • optional: parsley and extra red pepper flakes for garnish.


  • Cook the hot Italian sausage and bacon, drain grease and set aside.
  • Add the onions, garlic, potatoes, chicken broth, red pepper flakes, and water into the large pot you cooked the meat in. Bring to a boil over medium heat, cover, and simmer for 30-45 minutes.
  • Add back the bacon and hot Italian sausage. Bring to a boil and add the kale. Cover and simmer for 30 minutes.
  • Add the cup of cream and heat through.
  • Ladle the soup into french onion bowls, top with the crusty bread, and top with cheese.
  • Broil until cheese is melted, bubbly, and gold.


Serving: 1g | Calories: 349kcal | Carbohydrates: 15g | Protein: 14.2g | Fat: 26g | Saturated Fat: 12.2g | Cholesterol: 75mg | Sodium: 709.1mg | Fiber: 1.1g | Sugar: 1.8g