This Zuppa Toscana soup recipe is quick and easy to make and full of rich flavor. Stovetop, Crock-Pot and Instant Pot options included!
Olive Garden Forever, xoxo
Like so many of us who grew up in the ’90s and early 2000s, I can still remember piling into a booth with friends, endless salad and breadsticks on the table, and that first spoonful of their creamy Zuppa Toscana. That rich, garlicky, cozy soup always hit the spot on a chilly evening — pure comfort in a bowl. ♡
I have to admit, it’s been ages since I’ve actually set foot in an Olive Garden, but I’ve loved making this soup at home for decades. It’s actually incredibly easy to make, and arguably even better when you can adjust the spice, creaminess, and all those crispy bacon bits to your own liking.
This homemade version comes together easily in one pot with spicy Italian sausage, creamy potatoes, kale, and a silky broth that’s pure comfort food perfection. It’s hearty enough for chilly nights but simple enough to whip up any day of the week. Serve it with some crusty bread for dunking, and you’ll see why this nostalgic classic is a forever favorite in our house.
Zuppa Toscana Soup Recipe | 1-Minute Video
Recipe Tips
Here are a few quick tips to be sure that your zuppa toscana turns out perfectly each time:
- Use good-quality sausage: The sausage is the star here, so choose one with bold seasoning (spicy Italian is my favorite) to infuse the broth with lots of rich and zesty flavor.
- Don’t overcook the kale: Add it during the last few minutes of simmering so it stays vibrant green and tender, not mushy.
- Adjust the spice: If using mild sausage, feel free to add a pinch of crushed red pepper flakes for extra heat.
- Do some multitasking: Feel free to cook the bacon alongside the soup while it simmers to save time, if you’d like.
Recipe Variations
Here are a few variations that you’re welcome to try with this classic zuppa toscana soup:
- Add extra veggies: Sliced bell peppers, carrots, celery, leeks, mushrooms or zucchini make delicious additions. Feel free to also swap fresh baby spinach for kale.
- Add beans: Add in a can of white beans (rinsed and drained) for extra protein.
- Make it lighter: Substitute half-and-half or whole milk in place of the cream for a lighter broth. You can also swap the cream for coconut milk for a plant-based, subtly sweet twist.
- Make it vegetarian: Use plant-based sausage and vegetable stock, and skip the bacon.
FAQ
“Zuppa Toscana” translates to Tuscan soup in Italian. The Olive Garden version is loosely inspired by traditional Tuscan flavors but made with a creamy American twist — featuring sausage, potatoes, and kale in a rich broth.
Unfortunately, no, I don’t recommend freezing this one.
Highly recommend it with crusty bread and a side salad (bonus points if it’s Olive Garden–style with Italian dressing!).
Yes! Use the sauté function to brown the sausage and onion, then add the potatoes, garlic, and chicken stock. Pressure cook on High for 5 minutes, quick release, and stir in the cream and kale afterward.
Definitely. Brown the sausage and onion first, then transfer everything (except the cream and kale) to a slow cooker. Cook on low for 5–6 hours or high for 2–3 hours, stir in the cream and kale, and cook another 10 minutes until wilted.
Zuppa Toscana (Olive Garden Copycat)
Ingredients
- 1 pound ground Italian sausage (I recommend spicy)
- 3 garlic cloves, minced
- 1 medium white onion, peeled and diced
- 1.5 pounds Yukon Gold potatoes, diced
- 5 to 6 cups chicken stock
- 2 to 3 cups chopped fresh kale
- 1 cup heavy whipping cream
- fine sea salt and freshly-ground black pepper
- 6 pieces bacon, cooked and crumbled
Instructions
- Cook sausage in a large stockpot over medium-high heat until browned and cooked through, breaking the sausage into small pieces as it cooks. Use a slotted spoon to transfer the cooked sausage to a separate plate, reserving 1 tablespoon grease in the stockpot for later*, and discarding the excess grease. (I actually like to briefly rinse my cooked sausage in a strainer to remove even more excess grease.) Set aside.
- Add onions to the stockpot (with the grease), and sauté for 5 minutes, stirring occasionally. Add garlic, and sauté for 1 minute, stirring occasionally. Add the potatoes, chicken stock, and cooked sausage, and continue cooking until the mixture reaches a simmer. Reduce heat to medium-low, and simmer for 10 minutes, or until the potatoes are tender. Stir in the kale and cream, and simmer for an additional 5 minutes. Season with salt and pepper to taste.
- Serve warm, garnished with the bacon bits.
Did you make this?Let me know how it turned out in the comments below!
When cooking on the stove top. Do I cover it with lid while it simmers?
This soup is amazing! Even better than Olive Garden.
Turned out delicious! I added zucchini and Shredded carrots. Definitely putting in single serving containers for work.
This is now my FAVORITE soup! I think I could eat it everyday! WOW!
I made this recipe for the first time tonight for my family and my brother’s sick family. I tripled the recipe and cooked it in my pressure cooker using homemade chicken stock. It was a huge hit with everyone! Very, very good! Thanks for a great recipe!
I’ve been making this soup (not this recipe) for at least 15 years, I know for a fact that OG does Not use Onions they use Shallots The flavor of shallots is mild and sweet with just a hint of garlic flavor. Gourmet chefs love to use them since they don’t have the tangy bite that onions do. It is not just the taste that is different. Shallots grow differently from onions.
Absolutely delicious. Exactly if not better than OG. Using kale from my garden is a bonus.
I am making this for the second time. My question is can it be frozen and reheated for meal preps?
I made this soup and it’s really good but I would totally omit the water. I made it in the crockpot and there was way to much liquid. I added crumbled bacon and shredded Parmesan to each individual bowl. Also, added red flaked pepper. I doubled the recipe for six people and had leftovers. Wish it was a little thicker broth and next time I’ll thicken it with flour.
Wow! This was awesome!! Of course I switched a few things up, but this was really out of necessity. I only had mild bulk sausage on hand, so to spice it up, while sauteing I added 1/2 teaspoon paprika, 1/2 teaspoon oregano and a few shakes of red pepper flakes. This was perfection for us (though my husband did add more red pepper flakes to his serving of soup).
Also, I added less liquid than called for and I am glad I did. I used 4 cups of low sodium chicken broth and 1/2 cup of half & half (as that’s all I had left in the fridge). The soup still had plenty of broth to enjoy and was the perfect consistency for us. We sprinkled parmesan cheese on top of the soup in our bowls and it was so delicious!!
Give this one a try. It will now be a staple in our house. I also served this with some garlic bread – I had some leftover rolls that I cut in half, slathered with some butter, sprinkled on some garlic powder and placed under the broiler for a few minutes until golden. This went perfectly with the soup. Enjoy!!