Olive Garden Copycat Zuppa Toscana Soup
This easy Olive Garden copycat Zuppa Toscana soup is loaded with spicy Italian sausage, tender potatoes and kale in a creamy, savory broth. It’s made in one pot in about 50 minutes, no bacon needed.
There’s a reason the Zuppa Toscana at Olive Garden has such a loyal following, and it has nothing to do with the breadsticks. One spoonful of that creamy broth with spicy sausage, soft potatoes and ribbons of kale, and you’re hooked. The good news? This Olive Garden copycat Zuppa Toscana soup tastes just as good at home, comes together in one pot in about 50 minutes, and skips the bacon most copycat recipes call for. It’s an easy sausage potato kale soup for chilly weeknights, and I have a feeling it’s about to become a regular at your table.
Why I love this Zuppa Toscana Soup
I love a soup that feels like a treat but asks very little of me on a busy weeknight, and this one checks every box. It’s made in one pot, so cleanup is a breeze. The ingredient list is short and easy to find at any grocery store. It’s hearty enough to serve as dinner with nothing more than a slice of crusty bread, and the leftovers make a cozy lunch the next day. Best of all, I get my favorite restaurant soup without leaving the house (or changing out of my comfy clothes).
What makes this copycat Zuppa Toscana soup recipe healthy?
Let’s be honest: Zuppa Toscana is comfort food, and there’s a cup of heavy cream in the pot. Still, this homemade version comes out ahead of the restaurant bowl in a few ways. You control the salt, the sausage and the amount of cream, and there’s no bacon piled on top. Kale brings vitamins A, C and K plus fiber, and russet potatoes add potassium and vitamin C. The Italian sausage gives each bowl a solid hit of protein, so this creamy sausage and kale soup eats like a full meal. It’s naturally grain-free, so it can be gluten-free too – just check the labels on your sausage and broth. Looking for a lighter, healthy Zuppa Toscana? You’ll find easy swaps in the FAQ below.
RELATED: Tuscan Bean Salad – a hearty, herby bean salad that makes the perfect partner for a bowl of Italian-style soup.
Ingredients for this Zuppa Toscana Soup Recipe
- Hot Italian sausage – the star of the show. The hot variety gives the broth its signature kick. Go with mild if you have little ones at the table.
- Yellow onion – one small onion, diced, builds a sweet and savory base.
- Garlic – three cloves give the soup that cozy Italian-restaurant aroma.
- Chicken broth – the base of the soup. Low-sodium broth lets you control the salt.
- Russet potatoes – peeled and thinly sliced, just like the restaurant version. Russets turn soft and a little starchy, which helps thicken the broth.
- Italian seasoning – an easy all-in-one blend of dried herbs.
- Salt and black pepper – simple seasoning. Taste at the end and adjust.
- Crushed red pepper flakes – for extra heat. Add as much or as little as you like.
- Kale – stems removed and chopped. It turns tender and bright green in just a few minutes.
- Heavy cream – stirred in at the end for a silky, creamy finish.
- Parmesan cheese – adds salty, nutty depth to the broth, plus more for sprinkling on top.
Soup making essentials
* As an Amazon Associate I earn from qualifying purchases.
ALLIGATOR CHOPPER
Immersion Blender
Dutch oven
2 Cup Freezer Trays
Soup Ladle
MASON JARS
Step-by-step instructions for making Olive Garden Zuppa Toscana at home
- Brown the sausage. Cook the Italian sausage in a large Dutch oven or soup pot over medium-high heat, breaking it apart as it cooks, until browned and cooked through. Drain the sausage and set it aside, leaving about 1 tablespoon of the drippings in the pot.
- Soften the onion and garlic. Add the onion and cook for 4 to 5 minutes, until softened. Stir in the garlic and cook for about 30 seconds, just until fragrant.
- Simmer the potatoes. Pour in the chicken broth and add the sliced potatoes, Italian seasoning, salt, black pepper and crushed red pepper flakes. Bring the soup to a boil, then reduce the heat and simmer uncovered for 15 to 18 minutes, until the potatoes are tender.
- Add the kale. Stir in the chopped kale and cook for 3 to 4 minutes, until it’s tender and bright green.
- Finish with cream and Parmesan. Reduce the heat to low and stir in the heavy cream and Parmesan cheese. Add the sausage back to the pot and warm for 2 to 3 minutes, stirring occasionally. Don’t let the soup come back to a boil. Taste, adjust the seasonings and serve.
Make this Olive Garden Copycat Zuppa Toscana Soup, then check out my Italian Wedding Soup, my Cheesy Potato Soup or more of my Easy Soup Ideas.
TIPS AND FREQUENTLY ASKED QUESTIONS about this Zuppa Toscana Soup
Read on for tips and substitution ideas and how to customize this soup.
Can I make Zuppa Toscana without bacon?
Yes! This recipe skips the bacon completely. Hot Italian sausage brings plenty of savory flavor on its own. If you love bacon, crisp a few slices and crumble them over each bowl.
What can I use instead of heavy cream?
Half-and-half or whole milk make a lighter soup. Warm it gently and keep it below a boil so it stays smooth. For a dairy-free version, use full-fat coconut milk and skip the Parmesan or swap in nutritional yeast.
Can I use spinach instead of kale?
Absolutely. Spinach is more delicate, so stir it in right at the end with the cream. It wilts in a minute or two.
What other potatoes work in this soup?
Russets are the classic choice for this Olive Garden copycat. Yukon Gold potatoes hold their shape a bit better and have a buttery texture, and red potatoes work well too.
How can I make a healthy Zuppa Toscana?
Use turkey or chicken Italian sausage, choose low-sodium broth and replace half of the cream with milk. Toss in an extra handful of kale for more greens in every bowl.
How spicy is this soup?
Hot Italian sausage and red pepper flakes give it a medium kick. For a kid-friendly bowl, use mild sausage and leave out the pepper flakes.
How do I store leftovers of Zuppa Toscana?
Let the soup cool, then store it in an airtight container in the fridge for up to 4 days. Reheat gently on the stove over medium-low heat, adding a splash of broth if it has thickened. Avoid boiling so the cream stays silky.
Can you freeze Zuppa Toscana?
Cream and potatoes can turn a little grainy after freezing. For the best texture, freeze a batch before you add the kale and cream, then stir them in fresh when you reheat. Frozen soup keeps for about 3 months.
Creamy, cozy and loaded with sausage, potatoes and kale, this Zuppa Toscana is the bowl I crave the minute the weather turns cold. Make a pot this week, and save this recipe to your favorite soups Pinterest board so it’s ready for the next chilly night. Trust me, you’ll want it again soon!
🍂 CELEBRATE FALL with
50+ Easy Salad Recipes for Fall
Fall is around the corner, and do you know what that means? It’s time to enjoy the fresh Fall produce with salad ideas that your whole family will love!
Olive Garden Copycat Zuppa Toscana Soup
Equipment You’ll Need
- Dutch oven or large soup pot
Ingredients
- 1 pound hot Italian sausage
- 1 small yellow onion (diced)
- 3 cloves garlic (minced)
- 6 cups chicken broth
- 1 1/2 pounds russet potatoes (peeled and thinly sliced)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes (to taste)
- 3 cups kale (chopped, stems removed)
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
Instructions
- Cook the Italian sausage in a large Dutch oven or soup pot over medium-high heat, breaking it apart as it cooks, until browned and cooked through. Drain the sausage and set it aside, leaving about 1 tablespoon of the drippings in the pot.
- Add the onion and cook for 4 to 5 minutes, until softened. Stir in the garlic and cook for about 30 seconds, just until fragrant.
- Pour in the chicken broth and add the sliced potatoes, Italian seasoning, salt, black pepper and crushed red pepper flakes. Bring the soup to a boil, then reduce the heat and simmer uncovered for 15 to 18 minutes, until the potatoes are tender.
- Stir in the chopped kale and cook for 3 to 4 minutes, until it’s tender and bright green.
- Reduce the heat to low and stir in the heavy cream and Parmesan cheese. Add the sausage back to the pot and warm for 2 to 3 minutes, stirring occasionally. Don’t let the soup come back to a boil. Taste, adjust the seasonings and serve.
Notes
Nutrition
Disclosure
Recipes and photos are for your personal enjoyment only — please share the love by linking, not copying!Other Soup recipes to try
- Italian Wedding Soup – tiny meatballs, tender greens and little pasta in a savory broth. Another Italian classic made for cold nights.
- Cheesy Potato Soup – thick, creamy and extra cheesy. A must for potato lovers.
- Creamy Chicken Florentine Soup – chicken and spinach in a rich, creamy broth that tastes like a hug in a bowl.
- Roasted Tomato and Basil Soup – sweet roasted tomatoes and fresh basil, just begging for a grilled cheese to dunk.
- Beef and Barley Soup – a hearty, stick-to-your-ribs bowl that’s filling enough for dinner.
SEARCH FOR RECIPES
