This easy zuppa toscana soup recipe recreates the classic Olive Garden favorite with tender russet potatoes, crumbled Italian sausage and hearty kale simmered in a creamy, savory broth. Many readers say this homemade version tastes even better than the restaurant original.
If you enjoy soups, consider trying other comforting recipes such as creamy lasagna tortellini soup, chicken gnocchi soup, broccoli cheddar soup, loaded baked potato chowder or Tuscan tortellini soup. These are great companions to this recipe.
This recipe was first published on July 26, 2017.
This Olive Garden zuppa toscana soup copycat is a reliable, comforting recipe that many families come back to again and again. It combines simple ingredients—potatoes, sausage, kale, broth and a touch of cream—into a flavorful bowl that’s warm, filling and easy to prepare.
Reader note: “Just made this tonight and my son and husband slurped it right up! My husband had three helpings!” — Jodi Henline
If you’ve never tried zuppa toscana, expect a rustic potato soup with savory crumbled Italian sausage and tender ribbons of kale in a slightly creamy, well-seasoned broth. The sausage provides depth and a gentle heat, while the potatoes and cream give the soup body and comfort.
The original restaurant version sometimes includes bacon; this version omits it by preference, but you can add cooked crispy bacon if you like that extra smoky flavor.
What Is Zuppa Toscana Soup?
Zuppa Toscana became well-known through Olive Garden but originates from traditional Tuscan flavors adapted into a hearty American-style soup. It centers on potatoes and Italian sausage, with kale or other sturdy greens added for color and texture. The broth usually combines chicken stock with a splash of cream and is finished with grated Parmigiano Reggiano.
It’s an ideal soup for chilly weather—hearty, simple and satisfying. The sausage contributes savory, aromatic notes while the cream smooths and rounds the broth.
Making it at home lets you adjust the balance of potatoes, sausage and kale to suit your family’s tastes. This version intentionally packs a generous amount of potato and kale so the bowls feel abundant and nourishing.
What’s In Olive Garden Zuppa Toscana Soup Copycat?
The ingredient list is straightforward and pantry-friendly. Together the ingredients create a deeply flavored, comforting soup. Quantities and full instructions appear in the recipe section below.
- Mild Italian sausage – adds savory, slightly spiced flavor; you can use hot sausage if you prefer more heat.
- Russet potatoes – starchy and sturdy, they hold up to simmering; leave skins on if you like a more rustic texture.
- Kale – hearty and slightly bitter, kale becomes tender when massaged and simmered; it balances the richness of the broth.
- Onion – diced and sautéed to build the soup’s base flavor.
- Garlic – minced, for aromatics and depth.
- Chicken broth – the main liquid for the soup; low-sodium broth lets you control seasoning.
- Heavy cream – used sparingly to create a silky broth without making the soup overly rich.
- Parmigiano Reggiano – freshly grated as a finishing touch for authentic savory notes.
- Olive oil, salt and pepper – basic seasonings and for sautéing.
Zuppa Toscana FAQs
Is there a substitute for Italian sausage?
Ground turkey can work in a pinch; add fennel, oregano and paprika to mimic Italian sausage flavors. Remember turkey is leaner and will taste less rich.
Why isn’t there bacon in this recipe?
This home version omits bacon by preference, but you can easily add cooked crispy bacon for a smoky accent if you like.
Why are my potatoes falling apart?
Potatoes become mushy when overcooked. Cut potato slices evenly and simmer just until fork-tender; check them frequently near the end.
Is zuppa toscana gluten free?
This recipe contains no flour and is naturally gluten-free, assuming your sausage and broth contain no gluten-containing additives.
Can I freeze zuppa toscana?
Freezing is possible but textures can change. Potatoes may break down and the reheated soup can become grainy. For best results, freeze the broth and sausage separately from the potatoes and kale, or plan to reheat gently and expect a slight change in texture.
How do you massage kale?
Rub chopped kale between your fingers or palms for 30–60 seconds to soften the leaves and reduce bitterness before adding to the soup.
How To Make Zuppa Toscana Soup
This soup comes together quickly and requires only basic stove-top steps. The key is not to overcook the potatoes so they remain tender without falling apart.
- Brown 16 oz mild Italian sausage in a large pot over medium heat until no longer pink. Drain on paper towels and wipe out excess grease from the pan.
- Reduce heat to medium-low and add 1 tbsp olive oil, 1 small diced yellow onion and 5 minced garlic cloves. Sauté 3–4 minutes until the onion is translucent and fragrant.
- Slice 3–4 russet potatoes into roughly 1/4-inch rounds and quarter the rounds. Rinse the potato pieces briefly to remove excess starch.
- Add the potatoes, cooked sausage, 64 oz low-sodium chicken broth, about 3 cups chopped and massaged kale, 1 tsp kosher salt and 1/4 tsp pepper. Bring to a low boil.
- Cover, reduce heat to low, and simmer 6–8 minutes until potatoes are just fork-tender. If needed, cook an additional minute or two, checking frequently.
- Turn off the heat and stir in 1/2 cup heavy cream. Taste and adjust salt and pepper. Serve in bowls topped with freshly grated Parmigiano Reggiano.
More Easy Soup Recipes
- 30 Minute Broccoli Cheddar Soup — creamy and packed with broccoli.
- Creamy Chicken Gnocchi Soup — a cozy, Italian-inspired comfort soup.
- Homemade Chicken Noodle Soup — classic, with egg noodles, carrots and celery.
- Loaded Baked Potato Chowder — like a loaded baked potato in soup form.
- Lasagna Tortellini Soup — lasagna flavors in a lighter, spoonable format.
- Chicken and Sausage Gumbo — hearty and served with rice for a full meal.
- Creamy Tomato Tortellini Soup — tomato-forward with a mild kick.
- Tender Pot Roast French Onion Soup — rich beef and caramelized onions topped with melty cheese.
- Easy Tomato Basil Soup — a simple, classic tomato soup.
- Freezer Friendly Chicken Tortilla Soup — freezer-friendly and fast to reheat.
- Minestrone Soup — vegetable-packed and versatile.
Olive Garden Zuppa Toscana Soup Copycat
Prep Time: 20 minutes · Cook Time: 20 minutes · Total Time: 40 minutes
This easy zuppa toscana recipe recreates the restaurant favorite with tender potatoes, crumbled sausage and kale in a creamy, savory broth.
Ingredients
- 16 oz mild Italian sausage
- 1 tbsp olive oil
- 3 large stalks kale, about 3 cups, stalk removed, chopped and massaged
- 1 small yellow onion, diced
- 5 garlic cloves, minced
- 3–4 russet potatoes, washed and scrubbed, sliced and quartered
- 64 oz low-sodium chicken broth
- 1 tsp kosher salt
- 1/4 tsp pepper
- 1/2 cup heavy cream
- Parmigiano Reggiano for topping
Instructions
- Heat a large pot over medium heat and cook the sausage until no longer pink. Drain and set aside, wiping excess grease from the pan.
- Lower heat to medium-low, add olive oil, onion and garlic, and sauté until translucent (3–4 minutes).
- Add the prepared potatoes, cooked sausage, chicken broth, kale, salt and pepper. Bring to a low boil.
- Cover, reduce heat to low, and simmer 6–8 minutes until potatoes are just fork-tender. Turn off the heat and stir in the heavy cream.
- Serve with grated Parmigiano Reggiano on top.
Notes
- Kale tip: Massage chopped kale with your hands for 30–60 seconds to soften it and reduce bitterness before adding it to the soup.
- Potatoes: Avoid overcooking; russets can become mushy if boiled too long.
- Substitutions: Ground turkey can replace sausage if seasoned well; cauliflower can be used instead of potatoes to lower carbs.
Nutrition (approximate per serving)
Calories: 403 · Total Fat: 24 g · Saturated Fat: 10 g · Cholesterol: 50 mg · Sodium: 686 mg · Carbohydrates: 28 g · Fiber: 3 g · Protein: 19 g