This version of Zuppa Toscana soup is equally as delicious, if not better than Olive Garden! It’s made in one pot, hearty, full of flavor, and will become your new favorite soup.
The first time I ordered Zuppa Toscana, I was worried I might not enjoy it because I don’t particularly like kale, and I was concerned that the soup would be heavily flavored with it. However, I was pleasantly surprised to find out that it did not taste like kale at all!
Instead, it was rich, creamy, hearty, and full of incredible flavor! Now, I make it at home and feel it is even tastier. We also enjoy eating Easy Taco Soup (a reader favorite!), Creamy Chicken Stew, and super easy Slow Cooker Chili with all the toppings!
Ingredients For This Olive Garden Copycat Zuppa Toscana:
ITALIAN SAUSAGE AND BACON: Use mild or hot Italian sausage in this soup.
ONION AND GARLIC: Use more garlic if you like! I sometimes use a whole head of garlic in this soup because we really like the flavor.
BROTH/STOCK AND HEAVY CREAM: I usually use chicken bone broth for its rich flavor in this soup.
RUSSET POTATOES: I chose to use russets to keep it like Olive Garden’s soup and I also left the skin on. Feel free to use other potatoes or peel them if you prefer.
KALE: Be sure to remove the ribs and finely chop the kale so it wilts quickly when added to the soup at the end. You can also use spinach.
How To Make Zuppa Toscana
This is just a quick overview of the method for this Zuppa Toscana. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.
STEP 1: Brown the sausage, bacon, and onion in a large pot until the meat is cooked through and the onion is soft. Stir in the garlic and cook for 1 minute. Drain the grease.
STEP 2: Stir in the broth, water, cream, and potatoes. Bring to a boil and simmer for 10 minutes or until the potatoes are tender.
STEP 3: Stir in the kale. Remove from heat and serve.
How To Store And Freeze
STORAGE: Store completely cooled leftovers in an airtight container in the refrigerator for up to 5 days.
FREEZING: Freeze completely cooled leftovers in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight. A word of caution: your soup may separate a little due to the cream, and the potatoes may be a little mushy, but it will still taste great!
Another option to freeze your soup is to cook it according to the recipe only don’t add the cream or kale and undercook the potatoes. Freeze as directed above. When ready to eat thaw, add to a large stock pot along with the cream. Cook until potatoes are tender, then stir in the kale.
I will be honest, I usually don’t serve anything along with this soup because it is so hearty. But here are some options if you would like to add something!
- 1 pound (500g) Italian sausage
- 10 strips of bacon; chopped
- 1 large onion; chopped
- 8 cloves garlic; minced
- 8 cups (1890ml) chicken broth or stock
- 2 cups (475ml) heavy cream
- 2 cups (475ml) water
- 5 medium russet potatoes; scrubbed and sliced into ¼" rounds
- 1 bundle kale; ribs removed and finely chopped (about 5-6 cups)
- In a large stock pot or soup pot, brown the sausage, bacon, and onion over medium heat until the meat is cooked through and the onion is soft. Stir in the garlic and cook for 1 minute. Drain off the grease.
- Stir in the broth, cream, water, and potatoes. Season with salt and pepper to taste. Bring to a boil, then reduce to a simmer and cook for 8-10 minutes or until the potatoes are tender.
- Stir in the kale, then remove from the heat. Serve with grated parmesan cheese and red pepper flakes if desired.
- NUTRITION FACTS: Since different brands of ingredients have different nutritional information, the information shown is just an estimate. This website is not intended as nutritional advice, or a diet or health plan. Readers of this website are ultimately responsible for all decisions pertaining to their health.