There’s nothing quite like the warmth and heartiness of a bowl of Olive Garden Zuppa Toscana Soup to make you feel at home. Creamy, savory, and bursting with bold flavors, this beloved Italian-American classic has won hearts around the world.
Zuppa Toscana has become an iconic soup that people specifically visit Olive Garden to enjoy.
And now, you can recreate that same magic in your own kitchen with this easy-to-follow, deliciously satisfying copycat version.
I remember the first time I tasted Zuppa Toscana at Olive Garden.
It was a rainy afternoon, and I had just met a friend for lunch after weeks of non-stop work.
One spoonful of that steaming soup, and I was hooked.
The velvety broth was rich with cream and kissed with spice from Italian sausage.
The kale gave it a fresh, earthy bite, and the tender potatoes soaked up all the goodness.
I loved how it felt like something a Nonna might cook — rustic, homemade, and full of comfort.
After that day, I set out to recreate the soup at home, and after many tweaks, this version hits all the right notes.
It’s not just a recipe — it’s a warm memory in a bowl, and I’m so excited to share it with you.
Why You’ll Love This
1. It’s Bursting with Rich, Bold Flavor
Zuppa Toscana balances spicy sausage with creamy broth, earthy kale, and buttery-soft potatoes for a flavor combination that’s unforgettable.
The fat from the sausage seasons the soup while the crushed red pepper adds just the right kick.
It’s comforting but never bland — every bite is warm and flavorful.
2. Easy, One-Pot Wonder
This recipe comes together in a single pot, which means fewer dishes and quicker cleanup.
It’s straightforward and beginner-friendly, yet tastes like something you’d order at a restaurant.
Perfect for busy weeknights or casual weekend meals when you want something satisfying without a lot of fuss.
3. Customizable for Different Diets
Need it dairy-free, low-carb, or vegetarian? This soup adapts beautifully.
You can swap the cream for coconut milk, use turkey sausage, or add cauliflower instead of potatoes.
There’s plenty of room for adjustments without compromising the soul of the dish.
4. Great for Meal Prep or Leftovers
Zuppa Toscana stores and reheats like a dream.
In fact, the flavors deepen overnight, making leftovers even more delicious.
Whether you’re cooking for a crowd or prepping lunches for the week, this soup keeps you warm and nourished.
Recipe Details
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Cuisine Type: Italian-American
Servings: 6
Estimated Cost: $15–$18
Equipment Needed:
- Large soup pot or Dutch oven
- Sharp knife
- Cutting board
- Wooden spoon
- Measuring cups and spoons
- Ladle
- Optional: Immersion blender (if you want a smoother texture)
Ingredients
- 1 lb Italian sausage (hot or mild, casings removed)
- 1 tbsp olive oil (if sausage is lean)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups russet potatoes, diced into ½-inch chunks (about 3–4 potatoes)
- 6 cups chicken broth (low-sodium preferred)
- 1 cup heavy cream (or half-and-half for a lighter version)
- 3 cups chopped kale, stems removed
- ½ tsp crushed red pepper flakes (adjust to taste)
- Salt and pepper, to taste
- Optional topping: Freshly grated Parmesan cheese or crumbled bacon
Ingredient Notes:
- Sausage: Use spicy Italian sausage for a kick or mild if you prefer a mellow taste.
- Cream Alternative: Unsweetened coconut cream or oat cream for dairy-free option.
- Kale Substitute: Spinach or Swiss chard can also be used if kale isn’t available.
- Potatoes: Yukon Golds are also a great choice and hold shape well.
Step-by-Step Instructions
1. Brown the Sausage
In a large soup pot over medium heat, cook the Italian sausage until browned and fully cooked.
Break it into crumbles as it cooks, about 6–8 minutes.
Transfer to a plate lined with paper towels to drain excess grease.
If there’s too much fat left in the pot, remove some, leaving about 1 tablespoon.
2. Sauté the Aromatics
In the same pot, add a splash of olive oil if needed.
Sauté the diced onion for about 5 minutes until soft and translucent.
Add garlic and cook for another minute until fragrant — don’t let it burn.
This step builds the aromatic base for your soup.
3. Add the Potatoes and Broth
Stir in the diced potatoes, then pour in the chicken broth.
Scrape the bottom of the pot to release any browned bits for extra flavor.
Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until potatoes are fork-tender.
4. Add the Sausage and Seasonings
Return the cooked sausage to the pot.
Stir in crushed red pepper flakes, salt, and black pepper to taste.
Simmer for 5 more minutes to allow flavors to blend.
5. Add Cream and Kale
Pour in the heavy cream and stir gently.
Add the chopped kale and let it wilt into the soup — about 2–3 minutes.
Taste and adjust seasonings as needed.
6. Serve and Garnish
Ladle the soup into bowls and top with freshly grated Parmesan or crumbled bacon if desired.
Serve hot with crusty bread or garlic knots on the side.
Nutrition Facts (Per Serving)
- Calories: 450
- Protein: 18g
- Carbohydrates: 28g
- Fiber: 3g
- Fat: 30g
- Saturated Fat: 12g
- Sodium: 960mg
- Vitamin A: 85% DV
- Vitamin C: 35% DV
- Calcium: 15% DV
- Iron: 14% DV
Tips for Success
1. Don’t Overcook the Potatoes
Overcooked potatoes can fall apart and make the soup too starchy.
Check them around the 15-minute mark with a fork for tenderness.
2. Use Fresh Kale
Pre-washed kale in bags is convenient, but be sure to remove any thick stems.
Fresh kale provides a great texture contrast and doesn’t get mushy like spinach.
3. Add Cream at the End
Adding the cream too early can lead to curdling if the soup gets too hot.
Always add it after reducing the heat and let it gently warm through.
4. Adjust the Spice Level
If you’re spice-sensitive, reduce or skip the red pepper flakes and use mild sausage.
Love heat? Add extra flakes or a pinch of cayenne.
Common Questions
Can I make this soup dairy-free?
Yes! Substitute the heavy cream with full-fat coconut milk or an unsweetened oat cream alternative. The soup will still be rich and flavorful.
What’s the best way to store leftovers?
Store cooled soup in an airtight container in the fridge for up to 4 days.
Reheat on the stovetop over medium-low heat to preserve the texture of the potatoes and kale.
Can I freeze Zuppa Toscana?
You can, but note that the potatoes may change texture slightly after freezing.
For best results, freeze before adding the cream and kale, then add those when reheating.
Can I make this in a slow cooker?
Absolutely. Brown the sausage and sauté the aromatics, then transfer to a slow cooker with potatoes and broth. Cook on low for 4–6 hours. Add cream and kale just before serving.
Variations & Substitutions
- Low-Carb Version: Replace potatoes with cauliflower florets for a keto-friendly option.
- Vegetarian Version: Use plant-based sausage and vegetable broth. Add white beans for extra protein.
- Extra Protein: Stir in cooked bacon, rotisserie chicken, or white beans.
- Different Greens: Try Swiss chard or spinach if kale isn’t available or in season.
Serving & Pairing Suggestions
- Serve with warm crusty bread, garlic toast, or buttery dinner rolls to soak up the broth.
- Pair with a crisp green salad dressed in vinaigrette to balance the richness.
- Enjoy with a glass of chilled white wine like Pinot Grigio or Sauvignon Blanc.
- This soup makes a great starter for Italian dinners or a cozy main for chilly nights.
Olive Garden Zuppa Toscana Soup
Ingredients
- 1 lb Italian sausage hot or mild, casings removed
- 1 tbsp olive oil if sausage is lean
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 4 cups russet potatoes diced into ½-inch chunks (about 3–4 potatoes)
- 6 cups chicken broth low-sodium preferred
- 1 cup heavy cream or half-and-half for a lighter version
- 3 cups chopped kale stems removed
- ½ tsp crushed red pepper flakes adjust to taste
- Salt and pepper to taste
- Optional topping: Freshly grated Parmesan cheese or crumbled bacon
Ingredient Notes
- Sausage: Use spicy Italian sausage for a kick or mild if you prefer a mellow taste.
- Cream Alternative: Unsweetened coconut cream or oat cream for dairy-free option.
- Kale Substitute: Spinach or Swiss chard can also be used if kale isn’t available.
- Potatoes: Yukon Golds are also a great choice and hold shape well.
Instructions
- In a large soup pot over medium heat, cook the Italian sausage until browned and fully cooked. Break it into crumbles as it cooks, about 6–8 minutes. Transfer to a plate lined with paper towels to drain excess grease. If there’s too much fat left in the pot, remove some, leaving about 1 tablespoon.
- In the same pot, add a splash of olive oil if needed. Sauté the diced onion for about 5 minutes until soft and translucent. Add garlic and cook for another minute until fragrant — don’t let it burn. This step builds the aromatic base for your soup.
- Stir in the diced potatoes, then pour in the chicken broth. Scrape the bottom of the pot to release any browned bits for extra flavor. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until potatoes are fork-tender.
- Return the cooked sausage to the pot. Stir in crushed red pepper flakes, salt, and black pepper to taste. Simmer for 5 more minutes to allow flavors to blend.
- Pour in the heavy cream and stir gently. Add the chopped kale and let it wilt into the soup — about 2–3 minutes. Taste and adjust seasonings as needed.
- Ladle the soup into bowls and top with freshly grated Parmesan or crumbled bacon if desired. Serve hot with crusty bread or garlic knots on the side.
Notes
Overcooked potatoes can fall apart and make the soup too starchy.
Check them around the 15-minute mark with a fork for tenderness. 2. Use Fresh Kale
Pre-washed kale in bags is convenient, but be sure to remove any thick stems.
Fresh kale provides a great texture contrast and doesn’t get mushy like spinach. 3. Add Cream at the End
Adding the cream too early can lead to curdling if the soup gets too hot.
Always add it after reducing the heat and let it gently warm through. 4. Adjust the Spice Level
If you’re spice-sensitive, reduce or skip the red pepper flakes and use mild sausage.
Love heat? Add extra flakes or a pinch of cayenne.
Whether you’re making dinner for your family or looking for a way to impress friends with a hearty, homemade soup — Zuppa Toscana Soup is your answer.
It’s full of soul, flavor, and the kind of comfort that feels like a warm hug.
Give it a try this week and taste just how easy it is to bring restaurant-level comfort to your own kitchen.
Happy cooking — and may your bowls always be full!
