This post may contain affiliate links. Please read our privacy policy.

Loaded with sausage, potatoes and kale, this homemade version of Olive Garden’s Zuppa Toscana soup is sure to become a family favorite.

Zuppa toscana in white bowls next to grilled bread

Welp, it happened.

I got sick the week before Christmas.

I feel like this is every parent’s worst nightmare. You have 86 million things to take care of, go to, wrap, etc, and suddenly you feel like you’ve been hit by a Mack truck.

Thank goodness for easy meals like this Zuppa Toscana. It’s saving me this week and I couldn’t be more ok with that.

Ingredients for zuppa toscana in prep bowls on a marble surface

COPYCAT OLIVE GARDEN ZUPPA TOSCANA

I’ve been on a bit of a soup kick lately.

In my opinion, there’s no better way to warm up on a cold, dreary day than with a bowl of homemade soup. Sausage and Lentil Soup, Turkey Noodle Soup, Lasagna Soup…I love them all alongside a slice of buttered Beer Bread or sourdough bread.

And since Olive Garden’s Zuppa Toscana is a family favorite, I thought I’d try making it from scratch instead of calling in a take-out order. This soup seriously came together quicker than a drive to our local Olive Garden and I didn’t even have to change out of my yoga pants.

Close up view of zuppa toscana simmering in a cast iron dutch oven

And let me tell ya, homemade Zuppa Toscana soup is unbelievably good and tastes pretty much identical to the Olive Garden version.

We enjoyed this recipe so much that I made it twice in three days. The first time I made it with sweet Italian sausage, but I decided to kick things up a notch the on second batch and loaded it with hot Italian sausage, more potatoes, and a heavy sprinkling of crushed red pepper flakes.

Being that I’m a lover of all things spicy, the hot Italian sausage version was my favorite, but if you like things a little on the milder side, the original recipe is a total winner.

Zuppa toscana in a cast iron dutch oven on a marble surface

HOW TO MAKE ZUPPA TOSCANA AT HOME

This Zuppa Toscana recipe comes together quickly; it only takes about 30 minutes to cook!

To make this recipe, simply:

  • Cook the sausage in a large Dutch oven
  • Add the onions, garlic and red pepper flakes
  • Add potatoes, broth and water; cook until the potatoes are done
  • Add the cream and kale and season to taste

Overhead view of a bowl of zuppa toscana alongside grilled bread

Soups like this are great because you can make them with ingredients that you probably already have on hand.

Since this soup comes together so quickly, it’s a great option for a weeknight dinner when everyone has activities they need to get to. Throw this soup on the stove and everyone can help themselves to a bowl whenever they get home.

Close up of a bowl of zuppa toscana on a marble surface

CAN YOU FREEZE ZUPPA TOSCANA?

I don’t typically recommend freezing soups made with a lot of dairy. They can sometimes change in texture or separate when thawed. No thanks.

That said, you could prepare this soup up until the point of adding the cream and the kale. Let it cool, then freeze it in an airtight container.

Zuppa toscana in white bowls on a marble countertop next to spoons and bread

When you’re ready for dinner, just bring the thawed soup to a simmer before adding the cream and kale and cooking for 10-15 minutes as noted in the recipe.

You’ll still cut down on the prep time needed on the day you want to eat your Zuppa Toscana, without sacrificing on texture or flavor!

Two white bowls filled with zuppa toscana on a marble countertop next to grilled bread


Want to save this recipe?
Enter your email and get it sent to your inbox!
Please enable JavaScript in your browser to complete this form.

Zuppa Toscana

By: Jamie
4.52 from 37 votes
Prep: 20 minutes
Cook: 30 minutes
Total: 50 minutes
Servings: 6 servings
Loaded with sausage, potatoes and kale, this homemade version of Olive Garden’s Zuppa Toscana soup is sure to become a family favorite.

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
  • 24 ounces chicken broth
  • 24 ounces water
  • 2 cups kale chopped
  • 12 ounces heavy cream

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.
  • Add potatoes, chicken broth and water to the sausage mixture. Continue cooking over medium heat until the potatoes are cooked through.
  • Add heavy cream and kale and continue cooking for an additional 10-15 minutes. Salt and pepper to taste.

Video

Notes

To kick things up a notch, substitute hot italian sausage for the sweet and increase the amount of red pepper flakes. Please note the color of the soup may take on an orange color with this substitution due to the spices in hot sausage.

Nutrition

Calories: 573kcal, Carbohydrates: 28g, Protein: 17g, Fat: 45g, Saturated Fat: 22g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 16g, Cholesterol: 124mg, Sodium: 1019mg, Potassium: 862mg, Fiber: 3g, Sugar: 6g, Vitamin A: 3118IU, Vitamin C: 32mg, Calcium: 144mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

42 Comments

  1. Meredith says:

    if you use Jimmy Dean hot Italian sausage then you get the kick without having to add the red pepper flakes.

    1. Jamie says:

      Hi, Meredith! That sounds fantastic! I’m definitely trying that next time!

  2. Cece Kitson says:

    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!

    1. Jamie says:

      Cece-
      I’m so glad the recipe worked for you. Thanks for dropping by to let me know.

      -Jamie

  3. Sarahjane says:

    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!

    1. Jamie says:

      SarahJane-
      I’m so glad you enjoyed the soup! Thanks for stopping by.

      -Jamie

  4. Amy says:

    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)?

    1. Jamie says:

      Amy-
      The Italian turkey sausage sounds like a great addition. Heavy cream is the same as whipping cream. I hope this helps.

      -Jamie

    2. Susan says:

      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!

    3. Jamie says:

      Susan-
      I’m so glad you enjoyed the recipe. Thanks for stopping by.

      -Jamie

  5. Ria says:

    What would be a good substitute for sausage altogether?

    1. Jamie says:

      Ria-
      You could try ground beef, but the flavor profile will be quite different. I hope this helps.
      -Jamie

  6. Cookbook Queen says:

    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 :)

    1. Jamie says:

      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

  7. Heather - Butter&Burlap says:

    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)!

    1. Jamie says:

      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

  8. Tori@Gringalicious.com says:

    This soups looks delish!

    1. Jamie says:

      Thanks so much for stopping by, Tori!

  9. Natalie (Paper & Birch) says:

    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 :) :)

    1. Jamie says:

      It’s definitely worth the hype, Natalie! So hearty and comforting and the kale totally makes it healthy, right?

  10. Medha @ Whisk & Shout says:

    This looks lovely! Love the crushed red pepper :)