Zuppa Toscana is a hearty, comforting soup loaded with Italian sausage, tender potatoes, kale, and a creamy broth that warms you right up. It’s rich, cozy, and is an Olive Garden Copycat—perfect for chilly nights or whenever you’re craving a big, satisfying bowl of soup.
Zuppa Toscana is one of those recipes that instantly makes my kitchen feel warm and inviting. I love how the potatoes soak up all that flavor and the kale wilts into the creamy broth—simple ingredients turning into something that tastes like it simmered all day. It’s the kind of soup that makes you grab a big bowl, a slice of bread, and settle in like you’ve treated yourself to something special.
Please let us know if you try our Zuppa Toscana Copycat in the comments and ratings below!
Try some of our other favorite soup recipes: Easy Taco Soup, White Chicken Chili, Cheeseburger Bacon Soup or Sausage Tortellini Soup
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Ingredients for Zuppa Toscana
- bacon
- kale
- butter
- potatoes
- chicken broth
- onion
- garlic
- heavy cream
- Italian sausage
- red pepper flakes
- water
- salt, pepper
FAQs
Zuppa Toscana is a hearty Italian-inspired soup made with sausage, potatoes, kale, and a creamy broth. It’s cozy, flavorful, and a copycat to the popular Olive Garden version.
Yes! Spicy Italian sausage adds great flavor, but mild sausage or even turkey sausage works well if you prefer something lighter.
Not at all. Spinach or Swiss chard can be swapped in and will wilt beautifully into the soup.
Substitute coconut milk or a dairy-free cream alternative for the heavy cream—it’ll still be rich and delicious.
Yes, though for best texture, freeze the soup before adding the cream. Add cream when reheating for the freshest flavor.
Crusty bread, breadsticks, or a simple side salad pair perfectly—great for dipping and soaking up that creamy broth!
Top Tips
- Use the right potatoes. Russet or Yukon Gold potatoes work best; they hold up nicely and make the soup creamy as they cook.
- Don’t rush the simmer. Let the soup gently bubble until the potatoes are perfectly tender and the flavors meld together.
- Add the kale last. Stir it in just before finishing so it stays bright green and tender, not soggy.
- Adjust the texture. Mash a few potatoes in the pot for a thicker soup or add a splash of broth to thin it out.
- Taste and season. Sausage can vary in saltiness, so give the soup a taste before adding extra salt.
- Spice it up. A pinch of crushed red pepper flakes adds that perfect little kick.
- Serve with bread. A slice of crusty bread or garlic toast for dunking is a must — it soaks up all that rich, creamy broth!
- Refrigerate: Let the soup cool completely, then transfer it to an airtight container. Store in the fridge for up to 3–4 days. Reheat gently on the stove over medium heat or in the microwave until warmed through.
- Freeze: For best results, freeze before adding the cream and kale. Let the soup cool, then ladle into freezer-safe containers or bags, leaving a little space for expansion. Freeze for up to 2 months.
How to make Zuppa Toscana
- Cook the bacon: In a large soup pot or Dutch oven, cook the bacon over medium heat until crispy. Remove to a paper towel–lined plate and drain most of the grease, leaving about 1 tablespoon in the pot.
- Brown the sausage: Add the Italian sausage to the pot and cook until browned, breaking it into small pieces. Remove and set aside with the bacon.
- Sauté the aromatics: In the same pot, add butter, onion and cook until onion is translucent. Stir in garlic and cook another 1-2 minutes.
- Simmer the soup: Pour in the chicken broth and water, then add sliced potatoes, salt, pepper, and red pepper flakes. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until potatoes are tender.
- Add kale greens and cream: Stir in the cooked sausage, bacon, and kale. Let the kale wilt for 2–3 minutes, then pour in the heavy cream. Simmer gently for another 5 minutes — don’t let it boil once the cream is added.
- Taste and serve: Adjust seasoning if needed. Ladle into bowls, top with Parmesan cheese, and serve warm with crusty bread.
Zuppa Toscana Olive Garden Copycat
Ingredients
- 1 lb Italian sausage, ground
- 6 slices bacon, chopped
- ¼ cup unsalted butter
- 1 medium onion, diced
- 1 tablespoon garlic, minced
- 4 large potatoes, peeled & diced ½ inch cubes
- 4 cups chicken broth
- 3 cups water
- ¼ cup all purpose flour
- 1 cup heavy cream
- 5 cups kale, chopped
- ½-1 teaspoon red pepper flakes
- salt, pepper to taste
Instructions
- Cook the bacon: In a large soup pot or Dutch oven, cook the bacon over medium heat until crispy. Remove to a paper towel–lined plate and drain most of the grease, leaving about 1 tablespoon in the pot.
- Brown the sausage: Add the Italian sausage to the pot and cook until browned, breaking it into small pieces. Remove and set aside with the bacon.
- Sauté the aromatics: In the same pot, add butter, onion and cook until onion is translucent. Stir in garlic and cook another 1-2 minutes.
- Simmer the soup: Pour in the chicken broth and water, then add sliced potatoes, salt, pepper, and red pepper flakes. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until potatoes are tender.
- Add kale greens and cream: Stir in the cooked sausage, bacon, and kale. Let the kale wilt for 2–3 minutes, then pour in the heavy cream. Simmer gently for another 5 minutes — don’t let it boil once the cream is added.
- Taste and serve: Adjust seasoning if needed. Ladle into bowls, top with Parmesan cheese, and serve warm with crusty bread.
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