Monday, January 24, 2022

Zuppa Toscana Soup + Video

Our Zuppa Toscana soup is an easy Olive Garden® copycat of their sausage potato soup. You’ll save money with our Zuppa Toscana soup recipe!

This simple homemade version of the restaurant Zuppa soup is so hearty and delicious, it will be a hit from the first spoonful. Plus, it’s a simple, one pot meal- you can’t go wrong!

For a hands-off option, check out my recipe for Instant Pot Zuppa Toscana. It’s just as tasty as this stove top version, and you can have it on the table in 30 minutes. It is the perfect solution when you’re pinched for time.

Zuppa Toscana Soup in a white bowl

Zuppa Toscana Soup

If you’ve never tried this Italian soup, we think you’ll love it! It’s a classic, featuring potatoes, sausage, and fresh kale in a perfectly seasoned, creamy broth.

Be sure to watch the video in this post to pick up our tips for making the recipe.

olive garden toscana soup ingredients

Ingredient notes and substitutions

  • Russet potatoes - Not only is this what the restaurant uses in their recipe, but I find that the flavor and texture can’t be beat!
  • Not a fan of kale? Fresh baby spinach tastes just as delicious in this dish. Just be sure to remove the stems first.
  • Time saving tip: Do you know that you can cook bacon in the oven? You can let it cook while you prep your other ingredients. Plus, you’ll keep your stovetop clean from grease splatters! 
  • Italian sausage - Our Zuppa Toscana soup recipe calls for hot Italian sausage links. For a less spicy flavor, use a mild variety instead. You’ll need to remove the sausage casings before making the soup. If you prefer, you can use bulk ground Italian sausage.
  • Add some cheese! Feel free to add some freshly grated Parmesan over the top of each bowl before diving in.
Craving more of your favorite Olive Garden soups? Try my copycat recipes for the minestrone, chicken gnocchi soup and my personal favorite- Olive Garden pasta fagioli.

olive garden soups in a dutch oven

Kitchen Tools You Will Need
  • 4 Quart Stock Pot - Great for stews, roasts, frying, and more! This is a staple in my kitchen.
  • Ladle - A must for dishing up homemade Olive Garden soups!
  • Cheese Grater - Fresh Parmesan or Romano sprinkled on top makes the zuppa soup even better!
olive garden toscana soup in a white pot

Recipe notes

Want a thicker, heartier soup?

Before adding your kale, smash a few of the softened potatoes. This will naturally thicken the broth, giving it an extra creamy texture.

If you prefer a thinner consistency, simply increase the amount of chicken stock.

Serving Suggestions

As with any other hearty Italian soup, placing a basket of bread on the table is a must. Go full restaurant style and make our Olive Garden breadsticks recipe.

You could even make a salad and top it with black olives, homemade croutons, pepperoncini and Olive Garden Italian dressing!

Storing and Reheating the Sausage Potato Soup

Before storing leftovers, allow it to cool down to room temperature, then transfer it to an airtight container. It will keep in the refrigerator for up to 3 days.

Reheat leftovers on the stove over low heat, stirring occasionally. Or, you can microwave a bowl in 30 second increments, stirring once or twice.

Keep in mind that cream-based soups, especially those with potatoes, do not freeze well. Dairy tends to separate or curdle when reheated, causing the potatoes to become mushy and grainy.

zuppa toscana soup in a ladle

Zuppa Toscana Soup FAQ

Why is it called Zuppa soup?

The term Zuppa toscana translates in English to "Tuscan soup". The recipe was first created in Tuscany, and it's a classic Italian dish!

With love from our simple kitchen to yours. 

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Zuppa Toscana Soup wide photo

Yield: 6
Author: Erin Henry
Zuppa Toscana Soup

Zuppa Toscana Soup

Our Zuppa Toscana soup is an easy Olive Garden® copycat of their sausage potato soup. You’ll save money with our Zuppa Toscana soup recipe!
Prep time: 10 MinCook time: 45 MinTotal time: 55 Min


  • 1 pound hot Italian sausage, casings removed
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 6 cups chicken stock (Kitchen Essentials is my favorite)
  • 3 large Russet potatoes, peeled and diced
  • 1 bunch curly kale, leaves stripped and chopped
  • 3/4 cup heavy cream
  • 4 slices cooked bacon, chopped
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 cup freshly grated Parmesan or Romano cheese, for serving


  1. In a large pot over medium-high heat, cook sausage until browned and no longer pink, 5 to 7 minutes. Break into smaller pieces with your spatula as you cook, Transfer to a plate to drain.
  2. Add onion to pot and cook until soft, 5 minutes, then add minced garlic and cook until fragrant, about 1 minute more. Season to taste with salt and pepper. Add chicken broth and potatoes and cook until potatoes are tender, 23 to 25 minutes. Smash a few of the potatoes to create a creamy texture.
  3. Stir in kale and let cook until leaves are tender and bright green, 3 minutes, then stir in heavy cream, sausage, and bacon and simmer 5 minutes more.
  4. Garnish with Parmesan or Romano and serve.

Zuppa Toscana Soup closeup

Originally published January 2018, updated and republished January 2022

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