Craving that irresistibly creamy and flavorful soup from Olive Garden? This homemade Zuppa Toscana recipe is everything you love about the restaurant classic, made right in your own kitchen. It’s a hearty, comforting soup loaded with spicy Italian sausage, tender potatoes, and nutrient-rich kale, all swimming in a rich and creamy broth. In just under an hour, you can have a restaurant-quality meal that will have everyone asking for seconds. This is the ultimate one-pot wonder for a cozy weeknight dinner.
What is Zuppa Toscana?
Zuppa Toscana, which translates to “Tuscan soup,” is a traditional Italian soup. However, the version most of us know and love was popularized by Olive Garden. It’s characterized by its key ingredients: Italian sausage, sliced potatoes, kale, and a touch of heavy cream to create that signature velvety broth. This recipe nails that iconic flavor, bringing the beloved taste of Italy right to your dinner table.
Why You’ll Love This Zuppa Toscana Recipe
Restaurant-Quality at Home: Get that Olive Garden flavor you crave without leaving your house. This copycat Zuppa Toscana is just as good, if not better!
Rich and Hearty: Packed with sausage and potatoes, this soup is a full meal in a bowl. It’s perfect for satisfying big appetites.
Quick and Easy: This entire meal comes together in a single pot in under an hour, making it ideal for busy weeknights.
Customizable Heat: You control the spice! Choose mild or hot Italian sausage to tailor the soup to your family’s preference.
Key Ingredients for Zuppa Toscana
The magic of this soup comes from a few simple, high-quality ingredients. Here’s what you’ll need and a few tips on selecting them.
For the Soup Base
Italian Sausage: This is the star of the show. Use ground Italian sausage, either mild or hot, depending on your spice preference. Spicy sausage gives it that classic kick.
Russet Potatoes: These are the best potatoes for Zuppa Toscana because their starchy texture helps them hold their shape while also slightly thickening the soup.
Kale: Fresh kale adds a wonderful texture and a boost of nutrients. Lacinato kale (or Tuscan kale) is traditional, but curly kale works just as well.
Chicken Broth: Use a quality low-sodium chicken broth as the base. This allows you to control the final saltiness of the soup.
Heavy Cream: This is the secret to the ultra-creamy, luxurious broth. It’s stirred in at the end for maximum richness.
Onion & Garlic: These aromatics build the foundational layer of flavor. Don’t be shy with the garlic!
Bacon: Crispy, crumbled bacon adds a salty, smoky flavor that complements the sausage perfectly.
The magic happens all in one pot!
How to Make The Best Zuppa Toscana
Making this creamy Tuscan soup is incredibly straightforward. Just follow these simple steps for a perfect result every time.
Cook the Meats: In a large Dutch oven or stockpot, cook the chopped bacon until crispy. Remove it with a slotted spoon and set it aside. In the same pot, brown the Italian sausage until it’s cooked through. Drain off most of the excess grease, leaving about a tablespoon for flavor.
Sauté Aromatics: Add the diced onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Simmer the Soup: Pour in the chicken broth and add the sliced potatoes. Bring the soup to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are fork-tender.
Finish and Serve: Stir in the chopped kale and cook for just a few minutes until it’s wilted. Reduce the heat to low and slowly stir in the heavy cream. Season with salt and pepper to taste. Serve hot, garnished with the crispy bacon and a sprinkle of Parmesan cheese.
Expert Tips for Success
Don’t Overcook the Potatoes: Simmer the soup just until the potatoes are tender. If they cook too long, they can become mushy and fall apart.
Add Kale at the End: To keep the kale from becoming too soft and losing its vibrant color, stir it in during the last few minutes of cooking.
Temper the Cream: To prevent the cream from curdling, make sure the soup is on low heat. You can also mix a small amount of the hot broth into the cream before adding it all to the pot.
Simple, fresh ingredients are the secret to the best Zuppa Toscana.
Variations and Substitutions
One of the best things about this Zuppa Toscana recipe is how easy it is to adapt. Here are a few popular variations:
Lighter Version: Substitute half-and-half or evaporated milk for the heavy cream for a lower-calorie option.
Different Greens: If you’re not a fan of kale, fresh spinach is a great substitute. Add it at the very end, as it wilts much faster than kale.
Sausage Swap: For a different flavor profile, try using ground chicken sausage or even ground turkey seasoned with Italian spices.
How to Store, Freeze, and Reheat
This soup makes for fantastic leftovers! Here’s how to handle them properly:
To Store: Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 4 days.
To Reheat: Gently reheat the soup on the stovetop over medium-low heat until warmed through. Avoid boiling it, as this can cause the cream to separate.
To Freeze: Dairy-based soups can sometimes separate when frozen. For best results, freeze the soup *before* adding the heavy cream. When you’re ready to eat, thaw the soup, reheat it, and then stir in the cream.
What to Serve with Zuppa Toscana
This hearty soup is a meal on its own, but it’s even better with something to soak up the delicious broth. We love serving it with warm, crusty bread or these amazing 30-Minute Dinner Rolls. A simple side salad also makes a great pairing. For a true Olive Garden experience, serve it with breadsticks!
Ground Italian sausage is the best choice for authentic flavor. You can use hot Italian sausage for a spicy kick, which is traditional for the Olive Garden version, or mild Italian sausage if you prefer less heat.
Absolutely! Spinach is a common substitute for kale. Since spinach wilts much faster, be sure to stir it in at the very end of the cooking process, just before serving.
The soup naturally thickens a bit as the potatoes release their starches. For a thicker soup, you can mash a few of the cooked potato slices against the side of the pot. Alternatively, you can create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water and stirring it into the simmering soup.
Yes, but with a slight modification for best results. Soups with heavy cream can sometimes separate or become grainy when thawed. We recommend freezing the soup *before* adding the cream and kale. When you’re ready to serve, thaw the soup, bring it to a simmer, and then stir in the fresh kale and heavy cream.
The easiest way to control the heat is to use mild Italian sausage instead of hot. You can also ensure you’re using a sweet onion instead of a spicier variety and go easy on the black pepper.
We hope you love this copycat Zuppa Toscana recipe as much as we do. It’s a simple, flavorful soup that brings comfort to any meal. If you try it, please leave a comment below and let us know how it turned out. We’d also love for you to share your creation on Pinterest!
Nothing beats a cozy bowl of homemade Zuppa Toscana!
Zuppa Toscana Recipe
FL Recipes
Zuppa Toscana (The BEST Olive Garden Copycat Recipe)
This Zuppa Toscana is the ultimate Olive Garden copycat recipe! A rich and creamy soup loaded with spicy Italian sausage, tender potatoes, and fresh kale. It's a quick, easy, and incredibly flavorful one-pot meal perfect for any night of the week.
In a large Dutch oven or stockpot over medium-high heat, cook the chopped bacon until crisp. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Add the ground Italian sausage to the pot and cook, breaking it apart with a spoon, until browned. Drain all but 1 tablespoon of grease from the pot.
Add the diced onion to the pot and cook for 5 minutes, or until softened. Stir in the minced garlic and cook for 1 minute more until fragrant.
Pour in the chicken broth and add the sliced potatoes. Increase the heat to bring the soup to a boil, then reduce the heat to medium-low, cover, and simmer for 15-20 minutes, until the potatoes are tender when pierced with a fork.
Stir in the chopped kale and cook for 2-3 minutes, until it has wilted. Reduce the heat to low and slowly pour in the heavy cream. Stir to combine and heat through, but do not let it boil. Season with salt and pepper to taste. Serve immediately, garnished with the crispy bacon bits and grated Parmesan cheese.
Nutrition
Calories: 450kcalProtein: 15gFat: 35gFiber: 2g
Notes
Spice Level: Use hot Italian sausage for a spicy kick, or mild sausage for a tamer version. Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop. Make-Ahead Tip: You can prepare the soup base (up to simmering the potatoes) ahead of time. Just before serving, reheat and stir in the kale and cream.
Keyword olive garden copycat,Sausage Kale Soup,Zuppa Toscana
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
