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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.
if you use Jimmy Dean hot Italian sausage then you get the kick without having to add the red pepper flakes.
Hi, Meredith! That sounds fantastic! I’m definitely trying that next time!
I tried this recipe out last night and this is wonderful! You could not get any closer to the Olive Garden recipe! It was super simple and easy and man is it delicious! Thanks for the recipe. Love your blog!
Cece-
I’m so glad the recipe worked for you. Thanks for dropping by to let me know.
-Jamie
I’m from the UK and don’t know Olive Garden at all, I have just made this soup (with spicy Italian Sausage) and it is yummy!
SarahJane-
I’m so glad you enjoyed the soup! Thanks for stopping by.
-Jamie
I bet this would be good with the italian (hot or mild) turkey sausage my grocery store has. Including cutting the fat down. Is heavy cream the 35% (aka whipping cream)?
Amy-
The Italian turkey sausage sounds like a great addition. Heavy cream is the same as whipping cream. I hope this helps.
-Jamie
I used half and half and just sampled it…it’s perfect. I TOTALLY forgot bacon, but I’ve got a load of Italian Sausage in it..there is a bit of fat on the surface and I’m going to skim that off (right after I take a picture!)…this soup is fattening and there isn’t much way around that, but as a “splurge”, it’s well worth it…it’s like a really good macaroni and cheese…you don’t eat it every day or even every week, but when you do, it’s just plain MEMORABLE!
Susan-
I’m so glad you enjoyed the recipe. Thanks for stopping by.
-Jamie
What would be a good substitute for sausage altogether?
Ria-
You could try ground beef, but the flavor profile will be quite different. I hope this helps.
-Jamie
That is so crazy. It’s nearly 80 degrees here today!! This soup is one of my favorites — yours looks way better than the one at the Olive Garden :)
80?!?! I wish, it’s a whopping 36 here right now. I can’t wait for spring weather to actually arrive. Thanks for stopping by!
-Jamie
Oh no! Still getting snow?! That’s such a bummer! We’re in full Spring mode down south and my allergies are also in full swing. I have to say I’ve never tried this soup from Olive Garden but I hear it’s all the rage! This looks like such a great recipe, I can’t wait to try it! Does it freeze well? (I’m all about loving my freezer right now)!
Heather-
I honestly have never tried to freeze this soup, but I am thinking it would be just fine. Enjoy – its definitely worth the hype!
-Jamie
This soups looks delish!
Thanks so much for stopping by, Tori!
It’s not as cold here in Vancouver, but I’ve been on a complete soup kick lately, so I’m definitely going to be making this! We don’t really have Olive Garden here, but all my American friends rave about it, so it’s gotta be good! Thanks for sharing Jamie – Hope ya thaw out soon :) :)
It’s definitely worth the hype, Natalie! So hearty and comforting and the kale totally makes it healthy, right?
This looks lovely! Love the crushed red pepper :)