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!
Yummy!!! I made as written the first time and found it a bit too watery. So the next time I left out the water, I just added the 4 cups broth and 1 cup half & half and it was perfect!
As another commenter suggested, I sometimes use tortellini in place of the potatoes and it is fantastic that way too.
Sometimes I mix it up by using fresh spinach in place of the Kale. This is a fun recipe to play around with!
This soup is delicious! My entire family raved about it, even my picky eaters! We will definitely be making this again.
This was fantastic! My husband even asked to make it again and he’s a very picky eater. Thank you for an easy recipe that even someone like me can do.
Delicious and easy. Made it for a soup day at work. Everyone loved it.
I tried this recipe tonight and it was a big hit with my husband, who is normally not a soup lover. Warm, comforting… like a big hug after a long day. I will definitely keep this recipe in the family meal roaster!!! Thank you for sharing!
I pour the sausage and the grease into the pot. Be careful washing the grease off your sausage in the sink. You pipes can get locked with the hardened grease. I keep the grease with the sausage because the spices in the hot sausage flavor the soup. It’s spicey but not too spicey! Loveit!
I made this recipe minus the bacon. I believe it’s better than Olive Garden. I doubled it for my sister’s family also. I didn’t add the red pepper flakes because I do not like spicy food. It has just the right amount of spice with the Italian sausage.
I made this and it was SOOOOOOOO awesome and delicious I didn’t want to stop eating it 💖
I made this with red skinned potatoes and added carrots thyme oregano and minced onion 🌰. SO DELILAH 😋
Made this for my husband tonight, it was great! We tend to enjoy things spicier, so we added slap ya mammas and nashville hot chicken seasoning to taste! i subbed out the two cups of water for an extra half cup of heavy cream and it was delicious! my husband is already asking to make it again!
most helpful thing was buying the steam-in-bag golden potatoes and put them in the microwave for 5 minutes while the sausage is cooking! makes for the softest potatoes!