Our Zuppa Toscana Soup Recipe is an easy Olive Garden® copycat of their sausage potato soup. You’ll save money with our Italian Zuppa soup!
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 stovetop version, and you can have it on the table in 30 minutes. It is the perfect solution when you’re pressed for time.
If you’ve never tried this Italian Olive Garden Zuppa Toscana soup, we think you’ll love it! It’s a classic, featuring potatoes, sausage, and fresh kale in a perfectly seasoned, creamy broth.
Ingredient Notes and Substitutions
- Russet potatoes – Not only is this what the restaurant uses in their Zuppa Toscana soup 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.
- 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.
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 Olive Garden Zuppa Toscana soup even better!
Zuppa Toscana Soup Recipe Notes
- Time saving tip
Did you know that you can cook bacon in the oven while you prep your other ingredients? Plus, you’ll keep your stovetop clean from grease splatters!
- 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.
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.
Storing and Reheating Italian Zuppa Soup
Before storing leftover Olive Garden Toscana soup, allow it to cool down to room
Transfer it to an airtight container where 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 FAQ
The term Zuppa Toscana translates in English to “Tuscan soup”. The recipe was first created in Tuscany, and it’s a classic Italian dish!
While omitting the cream will change the flavor and texture a bit, this soup is just as delicious without it!
If dairy is a concern, you can also substitute a plant-based alternative or use coconut cream instead.
With love, from our simple kitchen to yours.
Other Mouthwatering Italian Meals
Zuppa Toscana Soup + Video
- 1 pound hot Italian sausage, casings removed
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 6 cups low-sodium chicken stock
- 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
- black pepper, freshly ground
- 1/4 cup freshly grated Parmesan or Romano cheese, for serving
- 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.
- 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.
- 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.
- Garnish with Parmesan or Romano and serve.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published January 2018, updated and republished January 2023
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