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!
I made this last night, after seeing it posted on instagram..
checked for all my ingredients and sadly realized I didn’t have any Yukon gold potatoes, but..did have Sweet potatoes!! OMG!
Our new favorite!!
This is so good! My daughter made it for us one night. I want to make it myself really soon!
What is the size of your instant pot? Thank you
Fantastic soup! This was easy to make and flavorful! I did use Spinach because it’s what I had, but it worked great. Thank you for a great, easy and delicious recipe!
This soup is in my top 5 favorite recipes of all time. I can’t eat at restaurants easily due to my celiac disease diagnosis. I’ve been trying to recreate my old favorites without gluten, and this was top notch. I made it in my instant pot. Creamy, rich, and better than the restaurant.
I have made this recipe many times. The only thing I do different is that I use regular breakfast sausage and I add more potatoes. This recipe is easy and very good. Even better the next day!
Do you have any recommendations for freezing this soup and instructions on reheating whenever ready to make? (: so delicious
Great recipe! This is sooooo delicious and comforting. It’s very flexible too, you could easily add extra potatoes or extra sausage if you want to bulk it up a bit! My family really loves this soup. Thank you for the inspiration!
Soup is great. Now what do I do with all that leftover kale?
I have made this tons of times… I like use 8oz of bacon… I add the sliced bacon to the onions as they cook and then cook it with the rest of the ingredients..I reserve the other 2 ozs for the bacon bits on top.