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Skip the restaurant and make a copycat version of Olive Garden’s zuppa toscana soup right in your home kitchen! Italian sausage, potatoes, and kale in a rich, creamy broth will warm you up from the inside out. Best of all, it takes less than 45 minutes to make!
In my opinion, there’s no better way to warm up on a cold, dreary day than with a bowl of homemade soup. Whether it’s hearty sausage and lentil soup or creamy loaded baked potato soup, I love them all alongside a slice of buttered beer bread or crusty sourdough bread.
Olive Garden’s zuppa toscana is a family favorite around here, but I don’t always want to call in a take-out order to get it. So instead, I make it from scratch and don’t even have to change out of my yoga pants.
And let me tell ya, homemade zuppa toscana is unbelievably good and tastes pretty much identical to the Olive Garden version. It uses only a handful of ingredients—most of which are pantry staples—and comes together in 45 minutes or less.
Trust me, that’s way faster than it would take to get the whole family out to a restaurant!
What readers are saying
“I made this today. Tasty, savory, delicious!” -Sandra
“Way better than Olive Garden! I’ve been making your version for years and don’t even order it at Olive Garden anymore.” -Elaine
Jamie’s testing tips
Use low-sodium chicken broth or stock if possible. Since the sausage is already seasoned, I like using low-sodium broth to better control the final seasoning in the soup. Just be sure to taste it before serving so you can adjust the seasoning as desired!
Don’t be afraid to spice things up. Sweet Italian sausage is the go-to when I’m feeding the kids, but I also love this soup made with hot Italian sausage. Scroll down to “recipe variations” for a few ways we like to switch things up when I make this recipe.
Make it ahead for an even easier weeknight dinner. I’ve got this recipe pretty much down to a science by now and can make it in almost no time. But depending on what we have going on that week, I’ll sometimes prep most of the recipe ahead of time so all I have to do is heat it up and add the last couple of ingredients. Scroll down to “make ahead instructions” for details on how I prep it!
A note from Jamie
2026 update: I first shared this copycat zuppa toscana over 10 years ago and it is still a recipe I make for dinner on a regular basis. I have updated the photos and post to include more tips for making this cozy favorite, but the recipe is the same and just as delicious as ever!
Ingredients notes and substitutions
⬇️ For the full recipe, including ingredient amounts, scroll down to the recipe card below!
I love soup recipes that use ingredients I often already have on hand, and this zuppa toscana recipe totally fits the bill. You’ll need:
- Ground sweet Italian sausage: If you can only find Italian sausage links, you’ll need to remove the casings before browning the sausage. Feel free to swap the traditional pork sausage for Italian chicken sausage if desired.
- Aromatics: A large onion and a few cloves of garlic. I prefer to use sweet onion, but a regular yellow onion is fine if that’s what you have on hand.
- Red pepper flakes: To add just a bit of heat to the soup. You can use more, less, or omit them altogether depending on how mild or spicy you want your soup to be.
- Potatoes: I like to use baking potatoes, such as Russet potatoes, because the high starch content helps thicken the soup a bit. Other varieties, such as Yukon Gold potatoes, will work but they won’t add as much body to the broth.
- Chicken broth: Chicken stock also works. As I mentioned above, use a low-sodium variety if possible.
- Kale: If you are not using bagged, ready-to-use kale, be sure to remove the tough stems and cut the leaves into bite-size pieces.
- Heavy cream: This is what gives the broth extra richness at the end.
Don’t forget to top the soup with some Parmesan cheese, especially if you really want it to be like the Olive Garden version!
Recipe variations
There are few things that are quite as hearty and comforting as a bowl of this zuppa toscana recipe as written alongside some crusty bread, but there are a few ways you can change it up that are incredibly delicious, too.
For a spicier soup, swap the sweet Italian sausage with hot Italian sausage. You can also add more red pepper flakes for more of a kick.
For a lower-carb version, I will often replace the potatoes with cauliflower for my low-carb zuppa toscana.
To make this soup dairy free, use unsweetened coconut milk in place of the heavy cream. Make sure to also skip the Parmesan cheese at the end or use your preferred dairy-free swap.
You can even add bacon to this soup! Crisp up some bacon before browning the sausage, then transfer it to a plate to drain. Top the soup with the crispy bacon for serving!
Make-ahead instructions
If you plan to make your zuppa toscana ahead of time, make it as directed but do not add the cream or the kale. This is to keep the cream from splitting and the kale from getting too wilted.
Let the soup cool, then transfer to an airtight container and store in the refrigerator for up to 3 days or in the freezer for up to a month. Thaw frozen soup in the fridge overnight.
When you’re ready to eat, reheat the soup on the stove over medium heat. Bring the soup just to a simmer, then add the cream and kale and finish the soup as directed, cooking until the kale is wilted and the soup is warmed through.
Zuppa Toscana
Equipment
Ingredients
- 1 pound ground sweet Italian sausage
- 1 large sweet onion diced
- 3 garlic cloves minced
- ½ teaspoon crushed red pepper flakes
- 3 large baking potatoes peeled and thinly sliced
- 3 cups chicken broth or chicken stock, low-sodium preferred
- 3 cups water
- 2 cups chopped kale
- 1 ½ cups heavy cream
- Salt and pepper to taste
- Parmesan cheese for serving, optional
Video
Instructions
- In a large Dutch oven over medium heat, brown sausage until cooked through. Add onions, garlic and red pepper flakes and cook for an additional 4-5 minutes, stirring frequently. Drain excess fat and return pot to the stove.1 pound ground sweet Italian sausage, 1 large sweet onion, 3 garlic cloves, 1/2 teaspoon crushed red pepper flakes
- Add potatoes, chicken broth and water to the sausage mixture. Continue cooking over medium heat until the potatoes are cooked through.3 large baking potatoes, 3 cups chicken broth, 3 cups water
- Add heavy cream and kale and continue cooking for an additional 10-15 minutes. Taste and season with salt and pepper as needed. Serve warm, topped with parmesan cheese if desired.2 cups chopped kale, 1 1/2 cups heavy cream, Salt and pepper to taste, Parmesan cheese
Notes
Ingredients
- Use hot Italian sausage for a spicier version, keeping in mind that the spices in the hot sausage may give the broth an orange color.
- If you are not using ready-to-eat kale, be sure to remove the tough stems before chopping the leaves.
- For a dairy-free version, use unsweetened coconut milk in place of the heavy cream.
- If desired, you can cook 6 ounces of bacon cut into 1/2-inch pieces before browning the sausage. Remove the bacon to a paper-towel-lined plate before adding the sausage to the pot and garnish the soup with the crisped bacon for serving.
Make ahead
- Cook the soup as directed, but do not add the cream or the kale. Cool and store in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month (thaw in the refrigerator overnight). Reheat over medium heat; once the soup is hot, add the kale and cream and finish the soup as directed.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Frequently asked questions
Sure! Brown the sausage as directed, then transfer it to the crock of your slow cooker along with the remaining ingredients except for the cream and kale. Cook on low for 6-8 hours. Before serving, add the cream and kale; cover and allow to cook for another 15-20 minutes, until the kale is wilted and the cream is warmed through.
I made this today. Tasty, savory, delicious! I’ll make it again but probably use broccoli or cauliflower instead of potatoes, just to reduce the carbs. Thank you!
I often use cauliflower instead of the potatoes for a low-carb version! So glad you enjoyed the soup, thank you for stopping by and sharing your feedback!
-Jamie
@Sandra,
I just made this soup for the 1st time,using hot Italian sausage in it & cauliflower…
Was amazing! Even my husband loved it!
I will make this again & again.. lol
Hi Diane – Thanks so much for stopping by and sharing your feedback, I’m glad you enjoyed! Happy baking –
Jamie
Im gonna make this for dinner tonight but instead of potatoes im gonna do cauliflower to cut some of the carbs. Since my husband can’t have much carbs.
Thanks so much for stopping by, Teresa! I appreciate you taking the time to comment. Happy Baking!
-Jamie
I’ve been making this soup 4 several yrs. Everyone loves it. I use spinach instead of kale & Turkey sausage thinly sliced the kind that comes in a long loop. I also use low sodium chicken broth & I occasionally use less cream & thicken with cornstarch. U almost can’t ruin it even with a few tweaks. You can definatly freeze before adding cream. Both kale & spinach freeze great.
If you R on a special diet, the few exchanges can make it a lot more healthy. ( extra spinach/kale will also thicken soup if U want to try less cream) we love it & can have it more often by making it more healthy )
Way better than Olive Garden! I’ve been making your version for years and don’t even order it at Olive Garden anymore. I do add a bit of salt and pepper and extra red pepper flakes if I am not using the hot sausage. I was so sad when I couldn’t find this yesterday! You saved the day. :)
Wonderful recipes !!
Thanks so much for stopping by, John! I appreciate you taking the time to comment. Happy Baking!
-Jamie
Surprised no recipe I find for this mentions one key secret in Italian cooking.
Hint: Since this is basically a “white sauce” type recipe. Try deglazing the pan after frying your sausage, onion, etc, with a splash of white wine.
I do it with the onion, sausage, etc, still in the pan before adding potatoes, broth, etc…
Thanks so much for stopping by, Rob! I appreciate you taking the time to comment. Happy Baking!
-Jamie
Can I substitute the water for more chicken broth for added flavor ? Other soup recipes I’ve used water lessens the flavor , anyone else try just the broth ?
Sure can! I hope you love it!
-Jamie
Freezes well but I always add more potatoes the second time around . I don’t use water but add more chicken broth. Kale is tough so I use fresh leaf spinach, no need to chop. I make this often. Watch the pepper flakes for I add only half and then taste it…….you can always add more if needed. I cut my potatoes in a half moon but not real thin for they will cook up too much and break apart. Start on medium heat and then reduce down.
This soup is delicious…..could eat it every day with fresh bread sticks.
So happy to hear you enjoyed it, Anna! I love your tips – thanks for sharing!
-Jamie
Hi, I was curious what the nutrition facts on the Zuppa Toscana? Watching my calories and fats, so it would be nice to know what they actually are. Thanks.
Hi, Laura! I’m not sure what the nutrition is exactly, but you can use this calorie counter. I hope this helps!
I make this soup a lot, a little differently than your recipe but still pretty much the same. I use Caldo chicken bouillon cubes and then don’t add any salt or pepper. I have used milk, half and half and cream, all work wonderfully. I also brown the onions with the sausage, but dice and boil the potatoes (skin on) then add the sausage and onions to the potatoes, add kale and boil a little longer, adding the cream or milk in the last 15 mins or so of cooking. It’s my family’s favorite soup and I have frozen it with no problems. Just make sure you heat it very slowly, even during cooking or the cream will curdle.
Thanks so much for the tips, Susan! Love the freezer idea! :)
-Jamie
I also freeze it with good results. The key is to not cook it at too high of a temperature or to cook it for too long as the dairy products will curdle.