Copycat Zuppa Toscana Soup Recipe
Bringing Olive Garden to Your Kitchen: When it comes to comfort food, Olive Garden’s Zuppa Toscana is a beloved classic, known for its hearty combination of Italian sausage, kale, and potatoes in a creamy broth. This recipe allows you to recreate this comforting soup at home in just 40 minutes. And dare I say, it may even be better than the original! With simple ingredients, a quick cooking time, and the ability to customize to your preference, you will find yourself making this Zuppa Toscana recipe over and over.
Serve it with crusty 7 Minute (Prep) Artisan Crock Pot Bread or Garlic Bread Twists for a fantastic meal!
What Sets This Recipe for Zuppa Toscana Apart?
Zuppa Toscana, translates to “Tuscan Soup.” It is a creamy soup that hails from the Tuscany region in Italy. And it was made popular in the US by Olive Garden. And who can blame the fans, it is pure comfort blending spicy Italian sausage, tender potatoes, and vibrant kale in a creamy broth. The soup itself is easy to make, and the medley of flavors and textures makes it a perfect for any night of the week.
What makes this version of Zuppa Toscana so special is:
- Super quick and easy: This zuppa toscana comes together in just 40 minutes.
- Customizable: Use sweet or spicy italian sausage, season to taste, garnish as desired, etc. Make it how your family likes it.
- Great as leftovers: The flavors only get better, we love this soup as leftovers, it is like a hug in a bowl.
- Easy to find ingredients: You do not need anything fancy. It is just 8 simple ingredients (plus salt and pepper), and 8 simple steps.
- No special equipment needed: You don’t have to have any special kitchen tools, just a knife and a pot. However, I love this veggie chopper for making the potatoes and onions uniform in size, and this meat chopper for helping break up the sausage while browning. And this garlic press is awesome too. But you really don’t need any of that.
Ingredients for Copycat Zuppa Toscana Soup
Ingredients:
- 1 pound Italian sausage: if you have regular ground sausage you can 1 teaspoon dried Italian herb seasoning and a pinch of crushed red pepper flakes to approximate Italian sausage.
- 4 large russet potatoes, diced
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 large head Kale, de-stemmed and chopped (about 4 cups)
- 8 cups chicken broth
- 2 cups heavy cream
- 1 Tbs butter (salted), this is optional, only needed if your sausage is not very greasy.
- 2 tsps Salt (more to taste)
- 1 tsp Pepper (more to taste)
- Grated Parmesan cheese for serving + red pepper flakes
How to Make Zuppa Toscana: A Step-by-Step Guide
- Prep Ingredients: Peel and dice potatoes, dice onion, de-stem and chop kale, mince garlic.
- Cook the Sausage: Using a large, heavy bottom pot, brown the crumbled Italian sausage over medium heat. Once cooked, remove the sausage from the pan, leaving any grease in the pot. You only need about a tablespoon, so if there is excess, remove it.
- Sauté Onion and Garlic: Add chopped onion to the pot, as well as salt and pepper and sauté until translucent. Stir in minced garlic, cooking until fragrant, about 1 minute.
- Add Potatoes and Broth: Add the peeled and diced potatoes to the pot and pour in the chicken broth. Bring the mixture to a boil, and let the potatoes cook until tender. About 20-25 minutes.
- Incorporate Kale: Once the potatoes are cooked, add chopped kale to the pot. Let it wilt and cook for a few minutes until tender.
- Add Cream and Season: Pour in the heavy cream, and taste the soup, then add more salt and pepper to season the soup to your preference. Stir well to combine all the flavors.
- Simmer and Serve: Allow the soup to simmer for an additional 5 minutes, to let the flavors meld. Taste and adjust seasonings as needed.
- Garnish with Parmesan: Ladle the Zuppa Toscana into bowls and garnish with a generous sprinkle of grated Parmesan cheese, and red pepper flakes if desired.
Tips for Perfecting Your Zuppa Toscana:
- For an extra layer of flavor, use spicy Italian sausage! Feel free to opt for mild or sweet Italian if you prefer less heat. I know when I make this for my kids, I opt for the sweet version so they will eat it, then I amp mine up with red pepper flakes.
- Use russet potatoes for their starchiness, contributing to the soup’s creamy texture. However, you can also use yellow potatoes or white potatoes if you want.
- Adjust the kale quantity to your liking, adding more or less depending on your preference. It looks like a lot, but it cooks down nicely.
When to Enjoy Copycat Zuppa Toscana Soup
This homemade Zuppa Toscana is perfect for almost any occasion, but here is out favorite time to eat it:
- Cozy weeknight dinners- So quick to make, and you can make it earlier in the day to get a head start on dinner, the flavors just get better as it sits.
- Soup nights during colder months- Winter favorite for sure!
- Entertaining friends and family- Everyone loves this soup. And you can offer things like bacon, parmesan, red pepper flakes, and green onion to top and customize it.
- Bringing a taste of Olive Garden to your home anytime- Save money and eat at home without giving up your favorites.
Serve with:
This copycat recipe for Olive Garden’s Zuppa Toscana is more than a recipe; it’s a journey into the heart of comforting Italian flavors. It is pure comfort. A hug in a bowl. And because it is just a few simple ingredients, you can savor the warmth and richness of this soup without a lot of hassle. And we call that a win!
Soup Recipes to Try
Zuppa Toscana
Ingredients
- 1 pound Italian sausage
- 4 russet potatoes diced
- 1 large onion chopped
- 4 cloves garlic minced
- 1 large head Kale de-stemmed and chopped
- 8 cups chicken broth
- 2 cups heavy cream
- 1 Tbs butter salted
- 2 tsps Salt
- 1 tsp Pepper
- Grated Parmesan cheese for serving
Instructions
- Prep Ingredients: Peel and dice potatoes, dice onion, de-stem and chop kale, mince garlic.
- Cook the Sausage: Using a large, heavy bottom pot, brown the crumbled Italian sausage over medium heat. Once cooked, remove the sausage from the pan, leaving any grease in the pot. You only need about a tablespoon, so if there is excess, remove it.
- Sauté Onion and Garlic: Add chopped onion to the pot, as well as salt and pepper and sauté until translucent. Stir in minced garlic, cooking until fragrant, about 1 minute.
- Add Potatoes and Broth: Add the peeled and diced potatoes to the pot and pour in the chicken broth. Bring the mixture to a boil, and let the potatoes cook until tender. About 20-25 minutes.
- Incorporate Kale: Once the potatoes are cooked, add chopped kale to the pot. Let it wilt and cook for a few minutes until tender.
- Add Cream and Season: Pour in the heavy cream, and taste the soup, then add more salt and pepper to season the soup to your preference. Stir well to combine all the flavors.
- Simmer and Serve: Allow the soup to simmer for an additional 5 minutes, to let the flavors meld. Taste and adjust seasonings as needed.
- Serve Topped with Parmesan: Ladle the Zuppa Toscana into bowls and garnish with a generous sprinkle of grated Parmesan cheese, and red pepper flakes if desired.
Notes
Nutrition
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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