You know that moment when a cold day sneaks up on you, and all you want is something warm, creamy, and soul-hugging in a bowl? That’s exactly where I was the first time I tried making this Zuppa Toscana Soup at home. I’d had it plenty of times at Olive Garden, but making it myself turned out to be easier, tastier, and honestly way more satisfying.
The rich, slightly spicy broth, the tender bites of potato, and the hearty kale—it all came together in under an hour. If you’ve ever craved a comforting meal that makes you feel like a kitchen hero without spending the whole evening cooking, this soup is it. Whether it’s your first time cooking a restaurant-style recipe or you just want something cozy without much cleanup, this bowl has your name on it.
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Why You’ll Love This Recipe
- It’s faster than takeout: This Zuppa Toscana Soup comes together in about 40 minutes from start to finish. No reservations. No waiting.
- Packed with real comfort: Creamy broth, tender potatoes, spicy sausage, and hearty kale. Every bite feels like a warm hug.
- Better than the restaurant version: You control the seasoning, the spice, the toppings. No watered-down flavor here.
- Budget-friendly and filling: One pot easily serves a family, and leftovers taste even better the next day.
- Customizable for your taste: Use mild or spicy sausage, swap in turkey if you like, or even add extra veggies.
- Simple ingredients, bold flavor: Nothing fancy or hard to find. Just real food with rich, satisfying results.
Ingredients You'll Need
- 1 pound spicy Italian ground sausage (use mild for a less spicy version)
- 4 tablespoons butter
- ½ white onion, diced
- 1 tablespoon minced garlic
- 6 cups chicken broth
- 2 cups water
- 4 to 5 yellow potatoes, cut into 1-inch pieces
- 3 teaspoons salt, or to taste
- 1 teaspoon black pepper
- 2 cups heavy cream
- 4 cups chopped kale
Optional toppings: cooked chopped bacon beef or bacon beef bits, freshly grated parmesan cheese
Note: You can easily adjust the level of spice by switching the sausage type or adding a pinch of red pepper flakes.
How to Make Zuppa Toscana Soup
Step 1: Brown the sausage
In a large pot over medium heat, cook the Italian sausage until fully browned, about 5 to 6 minutes. Use a slotted spoon to transfer the sausage to a plate and set it aside.
Step 2: Sauté the aromatics
In the same pot, add the butter and let it melt. Add the diced onion and sauté until soft and translucent, about 4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Step 3: Add the broth and potatoes
Pour in the chicken broth and water. Add the chopped potatoes, salt, and black pepper. Bring everything to a boil and cook until the potatoes are fork-tender, around 10 to 12 minutes.
Step 4: Finish the soup
Reduce the heat to low. Stir in the chopped kale and heavy cream. Let it simmer for about 5 minutes until the kale softens slightly. Return the cooked sausage to the pot and stir everything together.
Step 5: Serve and garnish
Taste the soup and adjust the seasoning if needed. Ladle into bowls and top with chopped bacon and grated parmesan cheese if you like.
Pro Tips from My Kitchen
✓ Slice your potatoes evenly – Cutting the potatoes into similar sizes helps them cook at the same rate. Aim for 1-inch chunks so they stay firm but tender.
✓ Don’t skip browning the sausage – That golden color adds a deep layer of flavor to the broth. Let it get a little crispy before removing it from the pot.
✓ Use fresh kale if possible – Pre-chopped bagged kale often has thick stems. If you use it, take a minute to remove the tougher bits so the texture stays pleasant.
✓ Let the soup sit for a few minutes before serving – This helps the flavors blend even more and allows the broth to thicken slightly.
✓ Adjust the cream to your liking – You can start with a little less cream and add more at the end until it reaches your perfect level of richness.
Frequently Asked Questions about Zuppa Toscana Soup
Yes, spinach works well as a substitute. Just add it at the very end of cooking since it wilts quickly and doesn’t need much time to soften.
Spicy Italian ground sausage gives the soup its signature kick, but you can use mild sausage or even turkey sausage if you prefer less heat or a lighter option.
Absolutely. This soup reheats well and actually tastes even better the next day. Just store it in an airtight container in the fridge for up to 3 days.
It freezes okay, but the potatoes may get a little soft when reheated. If you plan to freeze it, try undercooking the potatoes slightly. Reheat gently on the stove for best results.
Yes, as long as the sausage and broth you use are gluten-free, the rest of the ingredients are naturally gluten-free.
Zuppa Toscana Soup - Olive Garden Copycat
Ingredients
- 1 pound spicy Italian ground sausage (use mild for less spice or substitute turkey sausage)
- 4 tablespoons butter
- ½ white onion diced
- 1 tablespoon minced garlic
- 6 cups chicken broth
- 2 cups water
- 4 to 5 yellow potatoes cut into 1-inch pieces
- 3 teaspoons salt or to taste
- 1 teaspoon black pepper
- 2 cups heavy cream
- 4 cups chopped kale
Optional Toppings
- chopped bacon beef or bacon beef bits for topping
- freshly grated parmesan cheese for topping
Instructions
- In a large pot over medium heat, cook the Italian sausage until fully browned, about 5 to 6 minutes. Use a slotted spoon to transfer the sausage to a plate and set it aside.
- In the same pot, add the butter and let it melt. Add the diced onion and sauté until soft and translucent, about 4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Pour in the chicken broth and water. Add the chopped potatoes, salt, and black pepper. Bring everything to a boil and cook until the potatoes are fork-tender, around 10 to 12 minutes.
- Reduce the heat to low. Stir in the chopped kale and heavy cream. Let it simmer for about 5 minutes until the kale softens slightly. Return the cooked sausage to the pot and stir everything together.
- Taste the soup and adjust the seasoning if needed. Ladle into bowls and top with chopped bacon and grated parmesan cheese if you like.
Notes
- Slice your potatoes into even chunks for even cooking.
- Don’t skip browning the sausage—it deepens the flavor.
- Use fresh kale for the best texture, and let the soup sit a few minutes before serving to thicken.
- Adjust cream to your desired richness.
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