Rigali Style Zuppa Toscana Recipe AKA Tuscany Soup or Tuscan Soup

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Rigali Style Zuppa Toscana Recipe AKA Tuscany Soup - Better than Olive Gardens
Rigali Style Zuppa Toscana Recipe AKA Tuscany Soup
Better than Olive Garden's
Buongiorno miei amata amici! Since we are on the subject of Fall and Winter’s delectable comfort foods, my list would not be legit without our family’s version of Zuppa Toscana! This is a family friendly favorite!

Rigali Style Zuppa Toscana Recipe:


  • 1 lb Italian Sausage (sweet, mild, or hot depending on whom you are serving, for our family I use Johnsonville's Sweet Italian Sausage, and basil is what gives it the sweetness)
  • 6-8 slices of Bacon
  • 12-16 Cups of Chicken Broth (enough to cover potatoes when boiling in a stock pot) 
  • 1 onion finely chopped 
  • 1-2 cloves of garlic, minced 
  • ¼ cup of Italian Spaghetti Seasoning (such as Tone's from Sam's Club)
  • 2 springs of Oregano finely chopped 
  • 10 potatoes, peeled and sliced 
  • 1 pint of heavy cream 
  • 1 bunch of Basil and 1 bunch of Italian Parsley, both chopped (or substitute kale or spinach)  


First cook 6-8 slices of bacon until crisp. Remove from pan, but leave bacon grease behind. Now add the onion, garlic, and Italian Sausage and cook, stirring occasionally. When Italian Sausage is almost done, crumble bacon into it and cook for a few more minutes.

Meanwhile, bring chicken broth to a boil in a stock pot. Add ¼ cup or so of Italian Spaghetti Seasoning (I used Tone’s brand) to broth. Once broth is to a rolling boil, add the oregano and potatoes. Cook potatoes until tender. Add meat, onion, and garlic mixture to broth and potatoes in stock pot. Then stir in the heavy cream. (If you want it thicker, you can either add some instant mashed potato flakes or whisk some flour/cornstarch into some milk and add to it.) Last, but not least, stir in the chopped basil and Italian Parsley. Serve Zuppa Toscana hot with a side of warm sourdough bread.
Buon Appetito, Giulianna Rigali AKA Chef Mamma

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