Zuppa Toscana is a rich, comforting Italian-inspired soup made famous by Olive Garden. This hearty dish is loaded with flavorful Italian sausage, tender potatoes, and fresh kale, all simmered in a creamy broth. It’s the perfect one-pot meal for chilly evenings or when I’m craving something savory and satisfying.
Why You’ll Love This Recipe
I love how this Zuppa Toscana recipe brings restaurant-quality flavor to my kitchen with simple, everyday ingredients. The spicy sausage adds boldness, the cream gives it that luxurious texture, and the potatoes soak up all that delicious flavor. Plus, it’s easy to make and comes together quickly—ideal for busy nights.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 pound Italian sausage (mild or spicy, based on preference)
1 medium onion, diced
3 cloves garlic, minced
4 cups chicken broth
3 cups russet potatoes, thinly sliced (about 3–4 medium potatoes)
2 cups kale, chopped (remove tough stems)
1 cup heavy cream
Salt and black pepper, to taste
Crushed red pepper flakes, optional (for extra heat)
Directions
In a large pot or Dutch oven, I cook the Italian sausage over medium heat, breaking it up with a spoon until browned. I drain any excess fat if needed.
I add the diced onion and sauté until it’s soft and translucent, about 5 minutes.
Then I stir in the minced garlic and cook for about 30 seconds until fragrant.
I pour in the chicken broth and bring the mixture to a boil. I add the sliced potatoes, reduce the heat, and let it simmer for 15–20 minutes or until the potatoes are tender.
I stir in the chopped kale and cook for another 5 minutes until it softens.
I lower the heat and gently stir in the heavy cream. I season with salt, black pepper, and red pepper flakes if I want a little extra heat.
I give everything a final stir and serve the soup hot.
Servings and timing
This recipe serves 6 people. It takes about 10 minutes to prep and 35 minutes to cook, so it’s ready in just 45 minutes.
Variations
I sometimes use spinach instead of kale for a softer green.
For a lighter version, I substitute the heavy cream with half-and-half.
I like tossing in some cannellini beans for extra protein and texture.
To make it vegetarian, I use plant-based sausage and veggie broth.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. When I reheat it, I warm it gently on the stovetop or in the microwave. If it thickens too much, I add a little extra broth or water to bring it back to the right consistency.
FAQs
How do I make Zuppa Toscana less spicy?
I use mild Italian sausage and leave out the red pepper flakes to keep it milder.
Can I freeze Zuppa Toscana?
Yes, I freeze it before adding the cream. When reheating, I stir in fresh cream to keep the texture smooth.
What kind of potatoes are best for this soup?
I like using russet potatoes because they soften nicely and absorb all the flavors, but Yukon golds are a great choice too.
Can I use pre-cooked sausage?
Yes, but I prefer raw sausage so I can brown it myself and build more flavor in the pot.
How can I thicken Zuppa Toscana?
If I want it thicker, I mash a few of the cooked potatoes right in the pot or let it simmer a bit longer uncovered.
Conclusion
Zuppa Toscana is one of my favorite go-to comfort foods. It’s hearty, creamy, and packed with flavor—perfect for when I need a warm, satisfying meal without a lot of fuss. I love how easy it is to adapt to different tastes, and it always hits the spot.
Zuppa Toscana is a creamy, hearty Italian-inspired soup featuring spicy Italian sausage, tender potatoes, and kale in a flavorful broth. This Olive Garden copycat is perfect for cozy nights and comes together quickly in one pot.
Ingredients
1 pound Italian sausage (mild or spicy)
1 medium onion, diced
3 cloves garlic, minced
4 cups chicken broth
3 cups russet potatoes, thinly sliced (about 3–4 medium potatoes)
2 cups kale, chopped (stems removed)
1 cup heavy cream
Salt, to taste
Black pepper, to taste
Crushed red pepper flakes, optional
Instructions
In a large pot or Dutch oven, cook the Italian sausage over medium heat until browned, breaking it apart with a spoon. Drain excess fat if needed.
Add diced onion and sauté until soft and translucent, about 5 minutes.
Stir in minced garlic and cook for 30 seconds until fragrant.
Pour in chicken broth and bring to a boil. Add sliced potatoes, reduce heat, and simmer for 15–20 minutes until potatoes are tender.
Stir in chopped kale and cook for another 5 minutes until softened.
Reduce heat and stir in heavy cream. Season with salt, black pepper, and optional red pepper flakes.
Stir well and serve the soup hot.
Notes
Use mild sausage and skip red pepper flakes for a less spicy version.
Spinach can be substituted for kale.
Half-and-half can be used for a lighter soup.
For a vegetarian version, use plant-based sausage and vegetable broth.
Freeze the soup before adding cream for better texture when reheated.
