Zuppa Toscana Recipe (Potato, Sausage, Kale Soup)
Zuppa Toscana is a rich and creamy, soul-satisfying soup made with Italian sausage, potatoes, and hearty kale. It’s a copycat recipe of the famous soup at Olive Garden. I could eat this stuff for days! Originally posted December 14, 2011.
Zuppa Toscana Olive Garden Copycat
Have you ever tried the Zuppa Toscana soup at Olive Garden? I love to go there for lunch and get their bottomless soup and breadsticks deal (technically I think this is called the “soup and salad deal” but let’s be real, I’m here for the bread and creamy soup.)
I posted a version of this recipe on the blog back in 2011, and still love to make it on cold winter nights. It’s a family favorite and a huge crowd pleaser!
I’m including a story I told about trying to find kale at the grocery store and failing miserably (I was 24 and knew a lot less things back then; I would say that it’s because the kale revolution hadn’t really taken hold yet, but the truth is that I was just even more of a charlatan back then than I am now.) Here’s a much younger Karen:
Sometimes I think schools should be required to teach a course on American produce items. It would have been more useful for me than, say, Algebra 2 was.
I had never bought kale before I made this soup. I went to the store, picked up 2 bunches of the green leafy things marked Kale, and went to the checkout. The cashier held them up: Turnips, right? “Uh, nope, it’s kale.” No, these are turnips, she said.
(I thought turnips were purple and bulbous. Am I basing this entirely on a magnet that my mom had on her fridge for years that depicted a fat little purple guy saying, Turnip your nose at fat! Yes.)
So I went back to the produce section to obtain the correct green leaves. I asked a bystander if she knew which one was kale, since they were obviously mislabeled. She looked around and told me that they must be out of kale because it wasn’t there. When I asked her what it looks like, she said that kale is crinkly and dark green, and that they use it as a garnish on serving plates sometimes. I smiled sweetly and thought to myself, No, that’s parsley. You’re an idiot.
Looking back, this is extremely harsh because obviously I have issues when it comes to identifying produce. And I really had to repent when last night at Eric’s work Christmas party, I saw, garnishing the carrots and cherry tomatoes on the vegetable tray, you got it: kale.
Well, vegetable confusion and judgments aside, I think this might be the best soup I have ever eaten. It’s a knock off of Olive Garden’s Zuppa Toscana. You’ve had it, right??
What is Zuppa Toscana?
Zuppa Toscana is Italian American fusion at it’s best! It literally translates to “Tuscan soup” and is a riff on a traditional Tuscan soup called minestra di pane (which means “bread soup”). Zuppa Toscana keeps the iconic kale and potatoes but adds Italian sausage and cream. Um, yes.
So basically it’s sausage and potatoes drenched in perfectly seasoned cream, with a little green kale to make you feel good about yourself. This fact, however, could not convince my 5-year-old niece to eat it. We told her, This is pretty much like eating melted ice cream. You do like ice cream, don’t you? She wasn’t buying it. I’m not complaining. More leftovers for me.
Zuppa Toscana Recipe Ingredients
So, kale. Did you read enough up there yet to figure out how to purchase it in the produce section the way I WASN’T? Here are the other ingredients you need while we’re at it.
- Kale (NOT turnips)
- Italian sausage. I like mild but spicy works great too.
- Large onion
- Russet potatoes
- Crushed red pepper
- Garlic
- Chicken broth
- Whole milk
- Heavy cream
- Parmesan cheese, shredded
- Pepper
- Kosher salt
- Flour
How to make this Zuppa Toscana Soup Recipe
Zuppa Toscana is actually really easy to make, and it’s all done in one pot! Here’s a basic overview:
- In a soup pot, saute sausage and onion with spices and garlic.
- Add flour, chicken broth, and milk.
- Add the potatoes and simmer.
- Add chopped kale and cream, then later the Parmesan.
- Eat hot! Yum!
See how easy that is? I’ll walk you through it.
Start with some onions, garlic, and Italian sausage.
I like to use mild sausage and adjust the heat with red pepper flakes, but feel free to use hot sausage (or do a combo of both.) Here’s how I drain my sausage: line a bowl with foil, tilt the pot to the side, and use a ladle to spoon out the grease.
Use a food processor to slice all the potatoes, they cut it to the perfect size. You can just use a knife if you don’t have one. No need to peel, those skins add great texture! Add it to the pot after the broth and cook til tender.
Chop or tear your kale into bite size pieces. Make sure you cut out all the thick ribbing, nobody wants to chew through a thick stem. Use 1 big bunch of kale, or about 5 cups.
You’re going to feel so trendy and healthy adding all these magical superpower greens to your soup. Be sure to use your “Kale yeah!” tote bag today.
Except then you cancel out the kale magic by adding a pint of cream. No regrets. Yolo people.
How spicy is Zuppa Toscana Soup?
Zuppa Toascana is pretty mild at Olive Garden, but the beauty of making it homemade is that you can adjust the spice level! Use mild Italian sausage if you like it more tame (or feeding kids), use hot Italian sausage if you like it spicy. You can always increase the heat level with crushed red pepper flakes too, or add it to individual servings to kick up the spice.
How to thicken this Zuppa Toscana Soup Recipe
The cream gives this soup such a perfect thick and rich texture. We are also thickening the soup by making a soft roux in the beginning, that’s what the flour is for. That said, if you like it to be extra thick, consider mashing some of the potatoes with a fork before serving.
Storing and Reheating Zuppa Toscana (Does it freeze well?)
Yes! If you know ahead of time that you are going to freeze, stop the cooking process before the potatoes are fully soft. Then cook them over gentle heat after thawing. Potatoes can be frozen, but they are so watery that they tend to break down in the thawing process. Undercooking is best because it will help the potato hold together later.
Store Zuppa Toscana in an airtight container in the fridge for 3-4 days. For longer storage, freeze it in a ziplock or in a tupperware. You can try freezing it in individual portions for easy reheating! It warms beautifully in the microwave or on the stove on medium heat once it’s been defrosted in a microwave or in the fridge overnight.
Here’s an original photo from when I posted this back in 2011:
Oh dear. I’m pretty sure that purple thing is a pillow case??
More hearty soups you are going to love!
- Creamy Chicken Enchilada Soup (Chili’s Copycat Recipe) << this soup is another huge crowd pleaser!
- Beef Barley Soup (Slow Cooker) << still one of the most popular recipes on my site!
- The Best Chili Recipe I’ve Ever Made << still true to this day!
- Easy Cheddar Cauliflower Soup << this is my go-to recipe when I have an extra head of cauliflower hanging in the fridge.
- Cowboy Pinto Bean Soup << another classic from my mother in law. This soup has excellent flavor!
- Slow Cooker Minestrone Soup with Italian Sausage and Pesto << not a traditional minestrone but you will love the flavor! Pesto for life.
- Slow Cooker Chicken, White Bean, and Kale Soup (Slow Cooker) << another kale soup that you will adore.
- 20 Minute Creamy Tomato Basil Soup from Dash of Sanity
- Moroccan Carrot Soup with Cinnamon Hazelnuts from Snixy Kitchen
- Instant Pot Broccoli Cheddar Soup from Crunchy Creamy Sweet
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Olive Garden Zuppa Toscana Copycat Recipe
Ingredients
- 1 & 1/2 pounds Italian sausage, (I like mild)
- 1 large onion, chopped
- 1/4 to 1/2 teaspoon crushed red pepper
- 2 teaspoons kosher salt
- 4 cloves garlic, smashed and minced
- 2 tablespoons flour
- 4 cups chicken broth
- 3 cups whole milk
- 2 pounds russet potatoes, sliced
- 1 large bunch kale, about 5 cups
- 2 cups heavy cream
- 1/2 cup Parmesan cheese, shredded
- Salt and pepper to taste
- more shredded Parmesan, to garnish
Instructions
- In a large soup pot, add 1 and 1/2 pounds sausage over medium high heat. You can use mild sausage or a combination of hot and mild.
- Add 1 large onion, chopped. Use a wooden spoon to crumble the sausage.
- Add 2 teaspoons kosher salt and 1/4 to 1/2 teaspoon crushed red pepper (remember you can always add more later). Continue sautéing for about 7-10 minutes, until the sausage is thoroughly cooked.
- Add 4 cloves of minced garlic. Sauté for one more minute, until garlic is fragrant.
- Turn off the heat and drain the grease from the soup pot. There are lots of ways to do this, but I usually tilt the pot to one side and ladle the grease out into a foil-lined bowl (then refrigerate the grease and toss in the garbage).
- Turn the heat back on to medium high and stir in 2 tablespoons flour.
- Once the flour is incorporated, slowly add 4 cups of chicken broth while stirring. You want the flour to thicken the broth, not get clumpy, so go slow.
- Slowly add 3 cups of whole milk while stirring.
- Scrub your potatoes well to get rid of the dirt, then use a sharp knife or food processor to slice the potatoes into 1/4 inch thick coins.
- Add the potatoes to the pot. Turn the heat down to medium and bring to a low boil.
- Once the soup is at a low simmer, continue simmering for about 20 minutes, until the potatoes are tender.
- Meanwhile, prep the kale. Wash it well and use a sharp knife to cut out the thick stems all the way up the leaf. Tear or cut the kale into bite size pieces.
- When the potatoes are tender, add the kale to the soup.
- Add two cups of cream and stir very gently. You don’t want to demolish all of your nice tender potatoes. Just move your spoon around enough so that all the kale is mostly covered with liquid.
- Turn the heat to low and let cook for another 15 minutes, until the kale is wilted.
- Gently stir in 1/2 cup Parmesan cheese.
- Serve with fresh shredded Parmesan cheese and a few grinds of black pepper.
Nutrition
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Can you freeze this soup?
Hi Celeste! Yes! If you know ahead of time that you are going to freeze, stop the cooking process before the potatoes are fully soft. Then cook them over gentle heat after thawing. Potatoes can be frozen, but they are so watery that they tend to break down in the thawing process. Undercooking is best because it will help the potato hold together later.
Have recently had lunch at Olive Garden and had the unlimited soup lunch. LOVED this soup and it looks awesome. Can’t wait to use this recipe!
Made this ZuppaToscana recipe of yours a couple years ago. Such a good recipe. Easy to make and very flavorful. My family loves it and it has been on my recipe rotation since the first time I made it.
I’m sorry, I didn’t read the comments below. Yep, spinach can be substituted in. Thanks!!
This sounds delicious, but I’m not a fan of kale. Can spinach be substituted?
Definitivamente haré ésta sopa, me encanta la mezcla de papas y crema, le daría sabor con una tiras de tocino fritas 😁
Pregunto: El Pepperoni sería una salchicha italiana?🙈
Would Pepperoni be an Italian sausage?
Hola Maby! I wouldn’t use pepperoni in this soup. Here is the kind of sausage I used. If you can’t find sausage, I would sub bacon!
Could I us spinach instead of kale????
Sounds AMAZINGLY delicious 😀
We tried this tonight and it turned out lovely. We all enjoyed it. I didn’t have cream so I had to use all milk and forgot to drain the grease from the sausage. Next time I’ll be sure I purchase cream and drain the grease to make the soup creamier than my batch turned out. Considering I had to substitute an ingredient and forgot a step it still turned out very good and was even asked to make it again. I’m excited to try this again.
Prepared exactly as written and it was a home run at our house! Not a single detractor and everyone raved. This will be a staple now at our house!! I served with salad and french bread this time, will probably go with garlic bread next time, although the french bread went perfectly too! Thank you for this recipe!!
Just the BEST soul healing soup you can make! My old recipe used very little potato so I was glad this recipe didnt skimp. Dont be afraid to use hot sausage so the soup has plenty of flavor. Oh, and double the recipe, it’s that good.
I love your tips Diane! yes, always double soup! haha. Thank you for coming back to leave a review, that is so helpful for me!
Just made this recipe tonight and followed directions exactly. BEST COPY CAT OLIVE GARDEN SOUP EVER! I’m pregnant and I’m so happy my craving was satisfied! Thanks for the recipe!
I made this today. I did add some diced up carrot, and crumbled bacon. Also I am not a fan of kale so used baby spinach. Delicious. Adding to my favorite recipes.
Love the changes you made Belinda, I bet it was so good! Carrots are always a good addition to soup if you ask me :) Thanks so much for taking the time to review!
This soup is so flavorful and rich! I’ve made this a few times now! This week I swapped out the russet potatoes for sweet potatoes and omitted the cream. It was still SO delicious!
I have tried a few other recipes for this soup but they truly paled in comparison to this one. It’s absolutely delicious. I added about a half a teaspoon of pesto for another little layer of flavor, but it certainly didn’t need it. I got super ambitious and made some French bread from scratch to go with the soup and it is one of our favorite meals. We never have to freeze the leftovers because the soup is all gone in about two days – and there are only four of us! Thank you!
This soup is absolutely delicious!! My boyfriend always craves it :)
Can you include the nutrition facts? I’d love to see how “healthy” it is ;)
Thanks!
Hi Ajsha! Nutrition facts are coming to the blog soon! Stay tuned and check back! :) SO glad you enjoyed the soup, thanks for reviewing!
My favorite soup!! This recipe is almost therapeutic for me to make and feeds me for DAYS. Thanks, Karen!
I feel like pretty much anything from Olive Garden is therapeutic, i mean right? ;) so glad you’re loving it Grace!!
Just finished making this wonderful recipe. Absolutely to perfection recipe. Thank you so much 😊
This soup was SO delicious! My stepson does not like potato soup, but he loved this and ate 2 huge bowls! I used half Italian sausage and half andouille.
This is one of my favorites. However, I do find it to be a bit salty. I recommend cutting back on the salt at the beginning and adding it later only if you need to do so.
Do you really use all of the liquid mentioned? 3 cups milk, 4 cups chicken stock and 2 cups heavy cream. I’ve noticed with other similar recipes that they don’t use as much liquid
Hi Kelly! I really do! But soup is pretty forgiving if you want to add less I’m sure it will be fine! I like my soup to be soupy.
I love this soup now I can make it at home… I made it today it is DELICIOUS!!! THANK YOU FOR THIS RECIPE….
I have made several times.But have now made a vegetarian version. Using beyond meat spicy sausage. My daughter loves it. And I can eat it too. Tastes so similar if you didn’t know about the vegetarian sausage you wouldn’t be able to tell. Instead of chicken stock we use knorr homestyle stock bouillon vegetable.
Thank you so much for sharing your vegetarian version laurie! This is so helpful!
LOVE this recipe. I pinned it when my mom and I had some at Olive Garden a few months ago and she wondered if we could make it. We’ve made it three times now, including for Christmas dinner!
This soup is delicious!!!! OMG! I made tonite and stuck to instructions but added more red pepper, parmesan and coconut milk. Delicious! And one pot even better.
I’m so glad you loved it Erin! Thanks for sharing your notes!
Made this wonderful soup tonight! I am finishing my second bowl. The only thing was that I forgot to buy the parmesan cheese but believe me it wasn’t sorely missed! Better than OG. 🙂
Good to know it’s still great without the cheese April! Thanks for chiming in!
I’ve been making this soup for the past couple of years after tasting it at Olive Garden. I’m not a kale fan so I substitute it with spinach. I mix sweet and hot Italian sausage as well. I loved your story about finding kale in the grocery store. LMAO. I’m also amazed that people have leftovers. I never do. Between friends and grandkids it’s like locust coming through! I plan on trying more of your recipes.
I love the idea of replacing kale with spinach Loray! A great substitute just in case you buy parsley or turnips at the store instead of kale, haha ;) I’m so glad you are enjoying the soup, thanks for commenting!
Can you make this earlier in the day and let it simmer on the stove all day or does it change the consistency of the potatoes?
Hi Sarah! Yeah unfortunately this isn’t the best set it and forget it soup. The creamy base might start separating on you, and the potatoes could get mushy. You could make it ahead of time and then reheat on low when it’s time to eat though.
I don’t eat pork so I’ve never had this soup at Olive Garden. I’ve heard nothing but raves about it though. After reading many reviews and comments on a few different versions of the recipe, I decided on yours. I got some ground turkey sausage and seasoned it. I used cauliflower instead of potatoes as you suggested. I shared the soup with my sister and her husband and between the three of us, all we could manage to do was moan and absolutely love it! Thank you for this keeper recipe!
Hey Tahera! I’m so glad you loved the recipe! That’s a great idea to use turkey sausage and cauliflower. I bet it was really good. Thanks for chiming in with a review!
How many servings does this make?
Hi Michelle, it serves about 10!
Husband always gets this at Olive Garden and he said this is actually better than theirs.
That’s awesome Lori! So glad he’s loving it. Thanks for commenting with a review!
Made this Amazing soup last night! It’s the BEST rendition of an Olive Garden Zuppa Toscana that I’ve ever made. (I’ve made a few). I only have one change for the next time…maybe not quite as many potatoes. I do love potatoes but just felt that there were a little too many. The flavor is Outstanding and we’re having leftovers tonight. (Minus what I gave to my 91/yo Mom.)
Thanks, Karen and by all means KEEP COOKING!!
I’m so happy it was your favorite version Cherie!! That makes me so happy to hear. Fewer potatoes means more room for creamy soup, so I am all about this ;) great tip, thanks so much for commenting with a review!
Such a good recipe!! Made it tonight with red potatoes from our garden. Used 2% mill rather than whole milk. Delish!!
Potatoes from the garden Paige, I’m so impressed! So glad you enjoyed it. Thanks for commenting!
Can I freeze this?
Hi Andrea! Yes this soup freezes very well! I always put it in a ziplock.
This is amazing! I made it today and I love it. I see most recipes have bacon added. This one didn’t and it was still amazing!
I’m so glad you like it Tiffany! Yeah, I don’t really get the bacon addition? Olives Garden’s doesn’t have it. I feel like it steals the sausage’s thunder a bit, haha. Thanks for reviewing!
Has anyone tried freezing the leftovers? Any tips on that? We made this last night and it was a hit! However, we have so much left over just for two of us, I don’t want to waste any!
Hi Steph! This soup freezes well. Toss it in a ziplock and you are good to go!Thaw in the fridge then reheat on low in a pot.
Followed the recipe exactly as written, no modifications. Came out perfect :)
So happy to hear that Ari! It’s so satisfying when a recipe turns out how you like. Thanks so much for reviewing!
I love this soup. Loved using your recipe! It turned out delicious
I’m so happy to hear that Olivia! Zuppa toscana forever. :) Thanks for reviewing!
Love this! Easy and comforting- even better than the original! A keeper.
Woohoo, so happy to hear that Jan! Homemade is always best right? Thanks so much for commenting with a review!
Love this recipe! Its so good. The hubby makes me make it once a week sometimes twice a week. Just wondering the nutrition facts. Might have to calculate it take time i make this. Thanks for the recipe 😁
I’m so glad you are loving the recipe! Thank you so much for reviewing! Everyone needs a good creamy soup every now and then! Unfortunately I don’t provide nutrition facts on my blog. If I did, I would just be adding them into an online calculator the same as you. I like to use the My Fitness Pal app.
Love, love, LOVE, this recipe!! Thank you so much for sharing. This is my first review to write, wish me luck in posting it!! Lol I made it just as it’s posted. But I did double it. I can never make enough. There were left overs and like most food, it’s always better the next day. Oh, and I had a small amount of fresh Asparagus left over so I cut it into 1-1/2” pieces and added it. It was very good too. Otherwise, this recipe is PERFECT as is.
I love the asparagus idea Tommie! And doubling is always a good idea, more for later :) I’m so glad the soup was to your liking, thank you for taking the time to comment Tommie!
I made this recipe, it was easy to make and tastes great!!
So happy to hear that Emma! Thank you for commenting!!
This recipe was so good. Now the top of my soup recipes. My kids even liked it! Thank you!
Happy to hear that Lora!! Thank you for reviewing!
Thank you for the recipe. I substituted coconut milk(refrigerator carton type) for the milk and I used a gluten free flour to thicken. I don’t do dairy or gluten….no Parmesan either. My family and I love it. Excellent!
That’s genius Robbie! thanks so much for sharing your substitutions! So glad you enjoyed it :)
Rebeka – how much flour did you use?
Instead of milk and heavy cream, can I just do 5 cups of half and half? That is all I have and am trying to avoid the store. :(
Absolutely Rebeka! Perfect solution! Enjoy the soup!
Thank you so much for such a simplistic, but absolutely delicious recipe. I added white beans to mine as well and it is such creamy soup with out being too heavy.
Well done!
Love the beans idea Cassie! Great way to add in a little more umph! Thanks so much for taking the time to comment!
I made this soup tonight. It was fabulous!!
So happy to hear that Susie! Thank you!
I was wondering if anyone had tried this with spinach instead of Kale? I am hoping to avoid a trip to the store.
I haven’t Lynda but spinach is the perfect substitute! It will work great! Enjoy :)
Did you freshly shred the parm cheese or buy it pre-shredded? I know in most cases it is best to buy a block of cheese and shred it fresh, but just checking if I could save a step without noticing a difference. Love this soup at OG – excited to try it at home!
Hey Joanna! I use pre shredded parm all the time :) It’s a step down from fresh, but for soup? It’ll be fine! Great question!
This recipe is delicious! But I’m wondering if it’s possible to make it in the crockpot??
Soups with this much dairy have to be treated with care! I’m sure it’s not impossible to do it in the crock pot, but I haven’t tested it. Let me know if you try it out! Thanks so much for reviewing!
This soup was spectacular! Thank you so much for sharing. This was heaven in a bowl. Your instructions were right on and made it simple to make. Thanks again!
Heaven in a bowl is the perfect description Doris! Thanks for reviewing!
PERFECTION!!! This soup recipe comes out is exactly like Olive Garden’s. It is delicious! I actually omitted the extra cream and it still tasted exactly like OG’s.
Woohoo! So glad the soup was a hit Tina! Thanks so much for reviewing!
Karen, you are a genius! This recipe is excellent. My family raves about Zuppa Toscana…and said yours was far better. Well done! Many Thanks! :)
Haha, I don’t know about genius, but thank you!! It’s one of my favorite soups! Can’t beat it on a winter night. Thank you so much for commenting!!
This looks delicious, I can’t wait to try it! How well would it freeze?
Hi Alana! This soup freezes great! Store it in a ziplock and it will keep a couple months at least!
The milk curdled in my soup. There were not instructions to warm the milk first before adding to the chicken broth.
Hi Deborah! I’m sorry your milk curdled! I did not warm the milk before adding, but I did add it very slowly (as per instructions). Next time just pour it in really slow!
I love this recipe! The soup is so delicious and tastes exactly like Olive Garden!
I’m so glad you loved it Amie! Isn’t it so nice when you can get the best restaurant flavors at home?? Love that. Thanks for commenting!
Karen,
This was fantastic. And with a glass of white wine on a cool east coast night, it was awesome. Thanks!
Sounds like a fabulous pairing, Chelai! The soup, the wine, the cool night! I’m so glad you enjoyed the recipe. Thanks so much for reviewing!
Wonderful recipe’s Thank you for sharing.
I’m so glad you are enjoying them Penny! Let me know if you try out the soup, it’s a winner! :)
My goodness, made this soup last night. It is the best soup I’ve ever tasted. My family loved it and requested I make it again soon. Will probably be on a two or three week rotation. Made according to recipe directions just chopped kale a bit smaller for the grandkids. Very easy to make. Served with the One Hour French Bread which was super simple to make and everyone loved it. I’ll have to make two loaves next time! Thank you for these two great recipes.
Oh hooray, I’m so glad it was a hit with the grandkids! And a steaming bowl of this with some crusty French bread…MMM. Sounds amazing. Thank you for leaving a review LizAnne!
This was exactly what I was craving. This recipe was very easy to follow and versatile. I added some white beans to mine. Both ways – awesome! Thanks for posting and great pics!
ooh I love the idea of adding white beans to this! Great idea thanks for sharing!
This was the best soup I’ve ever had. My entire family loved it
I’m so happy to hear that Sophie! Thanks for sharing your review!
This looks amazing.
Thanks Gayatri! It’s so good!
may i just say that your pics look spectacular? even without the darling little girl :)
Thanks!!
This does look just like Zuppa Toscana Karen, which I have made several times, and think I might have to make tonight, or very soon, or perhaps when you guys come home. Yummo!