Craving that comforting, restaurant-quality soup you love from Olive Garden? This homemade Zuppa Toscana recipe brings all those beloved flavors right into your kitchen! It’s surprisingly simple to recreate this famous creamy, hearty Italian soup at home. Enjoy the rich taste of savory sausage, tender potatoes, and fresh kale in a flavorful broth, all while saving money and time.
Why You’ll Love This Zuppa Toscana Recipe
You are going to adore this incredible Zuppa Toscana for so many reasons.
- It’s incredibly quick and simple to prepare, perfect for busy weeknights.
- This soup is wonderfully rich, creamy, and deeply satisfying.
- It makes a perfect, cozy meal, ideal for warming up any day.
- You’ll achieve that authentic Olive Garden taste right at home.
- This hearty and filling soup is packed with fresh, delicious ingredients.
Ingredients
Here is everything you’ll need to create your own delicious Zuppa Toscana at home:
- 1 pound spicy Italian ground sausage (use mild for kid-friendly option)
- 4 tablespoons butter
- ½ white onion, diced
- 1 tablespoon minced garlic
- 6 cups chicken broth
- 2 cups water
- 4-5 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
- Chopped bacon or bacon bits and grated parmesan cheese for topping, optional
Notes & Substitutions
You can easily adapt this creamy sausage kale soup to your family’s preferences. For the sausage, choose spicy Italian sausage for a kick, or mild Italian sausage for a gentler flavor profile, especially for kids. You can also substitute ground pork, chicken, or turkey for the Italian sausage, adding a teaspoon of fennel seeds and a pinch of red pepper flakes for similar Italian flavor. Yellow potatoes like Yukon Golds work best, holding their shape and providing a creamy texture. Russet potatoes are fine too but might break down more. If you don’t have kale, fresh spinach or collard greens are excellent alternatives; just add them at the very end as they wilt faster. For a dairy-free Zuppa Toscana, use full-fat coconut milk or a dairy-free cream alternative. If fresh onion and garlic aren’t on hand, use 1 teaspoon onion powder and ½ teaspoon garlic powder per ½ onion and 1 tablespoon garlic, respectively.
Equipment
Gather these basic kitchen tools to make your homemade Zuppa Toscana:
- A large Dutch oven or pot (at least 6-quart) for cooking the soup.
- A slotted spoon for transferring sausage and stirring.
- A cutting board and sharp knife for prepping vegetables.
Instructions
Whipping up this delightful Zuppa Toscana is a breeze with these simple steps. Follow along for a hearty meal that tastes just like the restaurant favorite.
First, grab your large pot or Dutch oven. Place it over medium-high heat. Add your pound of spicy Italian ground sausage to the hot pot. Cook the sausage for 5 to 6 minutes, breaking it apart with your spoon, until it is thoroughly browned. Once cooked, use a slotted spoon to transfer the sausage from the pot to a plate. Set the cooked sausage aside for now.
Next, you will build the flavor base for your amazing Zuppa Toscana. Do not drain the fat from the pot. In the same pot, add the 4 tablespoons of butter. Reduce the heat to medium. Add the diced white onion to the melted butter and sauté it. Cook the onions for about 5 to 7 minutes, stirring occasionally, until they become soft and translucent. Now, add the 1 tablespoon of minced garlic to the pot with the onions. Sauté the garlic for just another minute until it becomes wonderfully fragrant. Be careful not to let the garlic burn.
Now it is time to add the liquids and potatoes. Pour in the 6 cups of chicken broth and 2 cups of water into the pot. Add the cut yellow potatoes, 3 teaspoons of salt, and 1 teaspoon of black pepper. Stir everything together well. Bring this mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to a simmer and cook until the potatoes are tender. This usually takes about 10-15 minutes, depending on the size of your potato pieces. Test a potato with a fork to ensure it is easily pierced.
Once the potatoes are tender, stir in the 4 cups of chopped kale and the 2 cups of heavy cream. Return the cooked sausage that you set aside back into the pot. Stir everything gently until the kale begins to wilt, which will happen quickly. Taste the Zuppa Toscana and adjust the seasoning as needed. You might want to add a little more salt or pepper to taste. Serve your delicious, creamy soup immediately, garnished with grated Parmesan cheese and/or crispy bacon if desired. Enjoy every comforting spoonful of this incredible homemade Olive Garden soup!
Pro Tips & Troubleshooting
For perfectly tender potatoes, cut them into uniform 1-inch pieces so they cook evenly. Don’t overcook them, or they’ll become mushy. To prevent kale from becoming soggy, add it last and cook just until it wilts, retaining its vibrant green color and slight bite. Always adjust seasoning for your Zuppa Toscana to taste; remember broth and sausage vary in saltiness. Ensure your sausage is fully cooked and well-drained before adding it back to the soup. When reheating leftovers, do so gently over low heat, stirring frequently to prevent the cream from curdling.
Serving, Storage, & Variations
This versatile Zuppa Toscana can be customized and enjoyed in many ways.
Serving Suggestions
- Serve your hearty Olive Garden-style soup with warm, crusty bread or garlic breadsticks for dipping.
- Pair this rich soup with a simple, fresh green salad tossed with a light vinaigrette.
- Garnish each bowl generously with extra grated Parmesan cheese and crispy bacon bits for added flavor.
Storage & Reheating
Store any leftover Zuppa Toscana in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze it for up to 2-3 weeks, though potatoes and kale might change texture slightly after freezing. They may become softer or slightly mushy when thawed. To reheat, gently warm the soup on the stovetop over low heat, stirring occasionally, until heated through. Avoid boiling, which can cause the cream to separate.
Variations
- Make it vegetarian or vegan by swapping sausage for plant-based ground meat, using vegetable broth, and dairy-free cream.
- Add different vegetables like diced carrots, celery, or zucchini during the onion sauté stage for more nutrition.
- Increase or decrease the spice level by adjusting the type of Italian sausage or adding a pinch of red pepper flakes.
- Experiment with different types of sausage, such as chicken sausage, for a lighter take on this comforting soup.
Nutrition
Enjoying a hearty bowl of this homemade Zuppa Toscana also provides you with substantial nutrition.
| Nutrition | Amount |
|---|---|
| Calories | 833 kcal |
| Carbohydrates | 16 g |
| Protein | 25 g |
| Fat | 76 g |
| Saturated Fat | 38 g |
| Trans Fat | 1 g |
| Cholesterol | 246 mg |
| Sodium | 3849 mg |
| Potassium | 1084 mg |
| Fiber | 1 g |
| Sugar | 2 g |
| Vitamin A | 8563 IU |
| Vitamin C | 110 mg |
| Calcium | 241 mg |
| Iron | 3 mg |
Please note: Nutritional information is an approximation based on ingredients and standard calculations. Actual values may vary.
Easy Olive Garden Copycat Zuppa Toscana Soup
Ingredients
Equipment
Method
- Brown the spicy Italian sausage in a large pot for 5-6 minutes, then use a slotted spoon to transfer it to a plate and set aside.
- In the same pot, melt the butter and sauté the diced onions over medium heat until translucent; add minced garlic and cook for another minute until fragrant.
- Add chicken broth, water, potatoes, salt, and pepper to the pot and bring to a boil, cooking until the potatoes are tender. Stir in the kale, heavy cream, and the reserved sausage, then taste and adjust seasoning as needed before serving with optional parmesan and bacon.
Notes
FAQ
What is Zuppa Toscana traditionally?
While the Olive Garden version is famous, traditional Zuppa Toscana from Tuscany is a rustic, brothy soup with kale, cannellini beans, and sometimes bacon, but typically without heavy cream or sausage. This recipe is the popular Americanized version.
For those interested in the authentic origins, learn more about the traditional Zuppa Toscana recipe from Tuscany, which often features different ingredients.
Is this Zuppa Toscana recipe healthy?
This recipe is hearty and satisfying, offering protein and vitamins from kale and potatoes. You can make it healthier by using lean ground chicken or turkey sausage, vegetable broth, and reducing the amount of heavy cream or opting for a lighter dairy alternative.
Kale is a nutritional powerhouse; discover the many health benefits of incorporating kale into your diet.
Can I prepare Zuppa Toscana ahead of time?
Yes, you can partially prepare it! Brown the sausage and chop the vegetables a day in advance. You can even make the entire soup a day ahead, as flavors deepen overnight, just be aware the potatoes might absorb more liquid.
How can I thicken my Zuppa Toscana?
If your soup is too thin, mash some of the cooked potatoes against the side of the pot to release their starch. Alternatively, you can create a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and stir it into the simmering soup until thickened.
What potatoes are best for Zuppa Toscana?
Waxy or all-purpose potatoes like Yukon Gold are ideal as they hold their shape well and provide a creamy texture without becoming overly mushy. Russet potatoes also work, but they tend to break down more easily.
Conclusion
This homemade Zuppa Toscana is truly a culinary delight, bringing the beloved flavors of the restaurant classic right to your dining table. It’s incredibly simple to prepare, making it perfect for beginners and busy parents alike. Give this comforting, creamy, and flavorful soup a try tonight; it’s guaranteed to become a family favorite. We’d love to hear your thoughts! Share your feedback or rate the recipe below once you’ve made this delicious meal.
