There’s nothing quite like a piping hot bowl of Zuppa Toscana soup to warm you up on a cold winter day.
This Tuscan-style soup is made with hearty ingredients like sausage, potatoes, and kale, making it the perfect meal for a cozy night in.
But what do you serve with Zuppa Toscana soup to make it even more enjoyable?
There are many options for what to serve with Zuppa Toscana soup. Some examples include: a green salad, crusty bread, garlic bread, grilled chicken, or roasted vegetables.
If you want a heartier meal, you could also serve Zuppa Toscana soup with pasta or rice.
In this article, I’ll go over 18 delicious side dishes that will take your soup from good to great.
From crusty bread (see also: what bread to serve with zuppa toscana) to roasted vegetables, there’s something here for everyone.
So grab a spoon and dig in!
What to Serve with Zuppa Toscana Soup?
There are a few things that go great with Zuppa Toscana soup. One is a nice, crusty loaf of bread.
This can be used for dipping into the soup or for mopping up any leftover soup on your plate. Another great option is a green salad.
The acidity of the vinegar in the dressing will help cut through the richness of the soup. Finally, you could also serve some grilled chicken or sausage on the side.
For more ideas, keep scrolling!
I love artichokes.
I love them so much that, when I was in college, I used to eat them for dinner all the time.
They’re a great pairing for zuppa toscana soup because they have a similar flavor profile: earthy and rich, with a nice bite to them.
They’re also really easy to make!
- Just cut off the top of each artichoke and trim the bottom so they stand up straight.
- Then use a paring knife to remove the leaves one by one until you reach the heart—it’s basically like peeling an orange, but upside down and without any of the sticky mess.
- Once you’ve gotten all the leaves off, put them in a pot of salted water and boil until tender (about 30 minutes).
- Drain and pat dry before frying in olive oil on medium heat until golden brown, about 5 minutes per side or until crispy but not burnt (you can also bake at 375˚F for 10-15 minutes).
- Serve alongside your soup for an extra kick of flavor and texture!
I love Italian Green Beans because they are so versatile and easy to prepare.
You can boil, steam or saute them.
They are delicious with any type of meat or fish dish and the best part is that they are quick to cook!
To serve these alongside your zuppa toscana soup, I recommend boiling them in salted water until they are tender but still crunchy.
Drain the beans and toss with some olive oil and fresh parsley leaves before serving.
Creamed spinach is one of my favorite side dishes to serve with a hearty soup.
The creaminess of the spinach pairs really well with the hearty zuppa toscana soup, and the addition of garlic and fresh herbs really helps make it feel like an elegant side dish that complements your soup.
It’s also super easy to make!
Creamed spinach is made by cooking chopped spinach in a little butter until it’s wilted down, then adding some cream sauce (which can be made from scratch or purchased) and letting it simmer for a few minutes.
That’s all there is to it!
The garlic and fresh herbs are optional, but they’re worth adding if you have them on hand.
If not, don’t sweat it—they’re still delicious without them.
Italian bread rolls are the perfect side dish to serve alongside your zuppa toscana soup.
They’re soft and fluffy, with a hint of sweetness from the honey glaze.
And they pair perfectly with the savory flavors of your soup!
- To serve them together, spread some butter on one side of each roll and then brush the other side with honey.
- Put the rolls on a baking sheet, turning them over so that they are face down.
- Bake at 400 degrees for about 20 minutes, until golden brown and crispy.
I think scalloped potatoes go well next to your zuppa toscana soup, because they’re both classic dishes that have been around for a long time.
But they’re also both very different in their own way.
The scalloped potatoes are creamy and rich, with a little bit of spice from the pepper and the paprika.
They have a satisfying mouth-feel with their soft, smooth texture, and their color is beautiful—they’re warm yellow like the sun.
Here’s how to make it:
First, you’ll need to have the following ingredients: 4 russet potatoes, 1 yellow onion, 2 tablespoons of olive oil, 1 cup of heavy cream or half-and-half, 1 teaspoon of salt, 1/2 teaspoon pepper and sprinkle of nutmeg.
- Chop up your potatoes and onions into desired size pieces (you want them pretty small).
- Put them into a bowl and mix with a little bit of salt and pepper.
- Put the oil in a pan over medium heat and add the potatoes and onions.
- Cook until they are golden brown then pour in your cream or half-and-half.
- Let it simmer for about 15 minutes or until tender but not mushy.
- Sprinkle some nutmeg over it before serving!
These bread cubes are quick and easy to make, so they’re perfect for when you’re in a rush or want to feed yourself something delicious without having to spend hours preparing it.
They’re also great for serving at parties, because they’re fun and easy to eat while still feeling fancy!
The best thing about these bread cubes is that they go well with just about anything—the perfect side dish for your zuppa toscana soup, as well as any other kind of soup or stew you might be serving!
7. Garlic Knots
I think garlic knots go really well next to your zuppa toscana because:
- They’re both Italian, so they have a lot in common. They both have the same kind of ingredients and flavors, and they’re both made with olive oil and herbs.
- You can make garlic knots while your zuppa is simmering away on the stove, which means you can eat them right away! You don’t have to wait for them to cool down or anything—you can just pop them into your mouth right off the baking sheet.
- The flavors are both spicy and savory, which makes them a great pair (almost like yin and yang).
If you love potatoes and cheese, you’ll love these wedges.
They’re crispy on the outside, soft and fluffy on the inside—they’re basically potato clouds!
They’re seasoned with just enough salt and pepper to bring out the flavors in your soup without overpowering it.
Plus they’re made with real potatoes instead of processed ones—so they’ll fill you up without weighing you down.
All in all, these wedges are an easy way to keep your zuppa toscana experience exciting without adding any additional steps or taking up too much time (or space) in your kitchen!
This dish is super easy to make and has a lot of flavor.
It’s perfect for when you want something hearty but simple, or if you’re looking for something that’s really filling but not heavy.
Plus, it’s fast!
I like to serve this dish alongside my zuppa toscana because it adds a nice contrast in texture, as well as some extra flavor.
The mushrooms have a savory taste that complements the broth in my soup (which is already savory), so they create an awesome contrast between the two dishes.
I love this dish because it’s quick and easy to make, but it looks like you spent hours on it.
It’s also hearty, so it will fill you up and make you feel full.
It goes great with a bowl of soup because the texture is similar: both are soft and warm, but they have a little bit of crunch to them as well.
The cornbread also has a nice sweetness to it that complements the flavor of the zuppa toscana.
- To serve this dish with your soup, just take 6 pieces of cornbread out of the skillet and put them on a plate or in a bowl.
- Then add some shredded cheese (I recommend cheddar) and put them back in the oven for another 2 minutes until they’re slightly crispy on top.
- Serve alongside your soup!
The first thing that comes to mind when you hear “crouton” is probably a piece of stale bread that’s been dipped in olive oil and garlic, but I think these are so much more than that.
Croutons can be made from any vegetable—I’ve had them made from everything from potatoes to carrots.
They can also be any size or shape; some people like cubes, others prefer thin slices or even little bits of crumbs.
Whatever your preference, I’m sure you’ll find something you love.
12. Steamed Broccoli
Steamed broccoli is a great veggie to serve alongside this Italian soup because it’s crunchy and flavorful, plus it has a similar texture to the kale and potatoes in the soup.
It also provides some extra fiber and vitamins, which is perfect for those following a healthy diet.
The best way to prepare steamed broccoli is by wrapping it in foil, then throwing it into your microwave for about 10 minutes.
You can also steam it in a pot over the stovetop if you prefer!
Once you’ve got your steamed broccoli ready, serve it alongside your soup and enjoy!
This is a quick and easy salad that you can make in under 5 minutes, but it tastes like you spent all day on it.
It’s perfect for those nights when you want to eat something healthy and flavorful, but don’t have the time or energy for a complicated recipe.
The tomato basil salad is a great way to use up the extra basil from your garden (if you have one), or even just to add flavor to an otherwise bland meal.
You can make these two dishes together in under 20 minutes if you’re short on time, then serve them together as soon as everything is done cooking!
I think roasted asparagus goes well with this soup because it adds a crunchy texture and some smoky flavor to the otherwise creamy soup.
I would serve them together with my family, but we’d also eat them separately.
To serve them together: I’d place the asparagus on top of the soup in a small bowl, or I could arrange them on a bed of lettuce on the side of the bowl.
15. Caesar Salad
Caesar salad is a classic, and I think it goes perfectly with zuppa toscana.
You can serve them together in a few different ways.
- First, you can serve the soup first and then the salad. The salad will be a nice contrast to the creamy soup, and it will also help to cleanse your palate after eating the rich soup.
- Second, you can serve them both at once. This is great for when you’re having guests over—it gives people time to chat while they eat, but also gives everyone a chance to get their hunger pangs out of their systems before diving into the heavy dish.
- Finally (and probably my favorite), you can serve them side by side on individual plates and let people mix their own bowls at the table. This makes for fun conversation and allows everyone to customize their own meal!
16. Fruit Salad
I think that a fruit salad goes very well next to your soup.
Here’s how to serve them together:
- First, make sure you’ve got the ingredients. You’ll need fresh fruit—strawberries, raspberries, blackberries, blueberries and whatever else looks good—and some grapes. If you want to add some extra flavor, you can also toss in a few slivers of orange or lemon.
- Next, cut up the fruit into bite-sized pieces so it’ll be easy for everyone to eat. You can leave the skins on if you’re going for a rustic look; otherwise, peel them off and discard them or save them for another use (like making jam).
- Finally, arrange all the pieces of fruit on plates or bowls so they look nice and pretty. Serve alongside your soup!
17. A Cheese Plate
I think another great side dish to serve with your soup is a cheese plate.
First, you want to pick out a few cheeses.
You can choose any combination of cheeses that you like, but I think it’s best if you choose a milder cheese and a stronger one.
For example, if you are serving cheddar, then I would suggest trying out something like bleu cheese as well.
Next, make sure the cheeses are all at room temperature so they have time to get soft before serving them.
If they aren’t at room temperature yet, then place them in an oven-safe dish and leave them there for about 5-10 minutes until they are ready!
Once your guests have arrived and everyone is seated around the table with their soup bowls full of soup and their wine (see also: what wine goes with zuppa toscana) glasses filled up with some red wine (which I highly recommend pairing this dish with), then it’s time to serve up your cheese platter!
You can do this by placing each type of cheese on its own separate plate or cutting board and spreading out all three types in front of each guest individually so they can easily reach over and grab what they want without feeling obligated to take any particular cheese.
If you want to be extra fancy, then you can even serve the cheeses with some fresh baguette slices or crackers!
Breadsticks are the perfect accompaniment to your zuppa toscana.
They’re warm, they’re welcoming, and they hit the spot when you’re looking for something to go with your soup.
You can serve breadsticks alongside your soup in two ways: one is as a side dish, on its own or with butter (or olive oil!) spread on top.
The other way is to mix them into the soup itself, so that you can use them as a spoon and dip into your soup as you eat it.
So, as you can see, there are many options for what to serve with Zuppa Toscana soup.
You could go with a classic Italian bread, like ciabatta or focaccia.
You could also do a sourdough bread.
If you want something lighter, you could do a baguette.
For a heartier option, you could do a rustic loaf.
There are also many options for what kind of cheese to serve with this soup.
You could do a Parmesan, Pecorino, or even a Gorgonzola.
What to Serve with Zuppa Toscana Soup (18 Best Sides)
- Pan-Fried Artichokes
- Italian Green Beans
- Creamed Spinach
- Italian Bread Rolls
- Scalloped Potatoes
- Cheesy Bread Cubes
- Garlic Knots
- Loaded Potato Wedges
- Sauteed Mushrooms
- Skillet Cornbread
- Steamed Broccoli
- Tomato Basil Salad
- Roasted Asparagus
- Caesar Salad
- Fruit Salad
- A Cheese Plate
- Pick your favorite recipe to serve alongside your delicious soup.
- Prepare the ingredients according to the recipe.
- Enjoy in no time!