• Recreates the beloved restaurant‑style soup at home. • Creamy, savory, and full of hearty ingredients. • Easy to make in one pot on the stovetop. • Great for lunches, dinners, or when you want something cozy and satisfying.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Italian sausage (mild or spicy) onion, diced garlic, minced chicken broth heavy cream or half‑and‑half russet or Yukon gold potatoes, thinly sliced kale, chopped (or spinach as a mild substitute) crushed red pepper flakes (optional, for heat) Italian seasoning salt and pepper to taste olive oil optional garnish: grated Parmesan cheese
Directions
In a large pot over medium heat, add a little olive oil. Remove sausage from casings and crumble into the pot. Cook until browned and cooked through, then transfer to a plate.
In the same pot, add the diced onion and cook until softened. Stir in the garlic and cook for another minute until fragrant.
Pour in the chicken broth and add the sliced potatoes. Bring to a boil, then reduce heat and let simmer until potatoes are tender.
Stir in the cooked sausage, Italian seasoning, salt, pepper, and (if you like a bit of heat) red pepper flakes.
Reduce heat to low and slowly stir in the cream. Heat gently — do not boil once the cream is added.
Add the chopped kale and simmer until wilted and tender.
Taste and adjust seasonings. Serve warm, garnished with grated Parmesan if desired.
Servings and timing
Serves: about 6 Prep time: 10–15 minutes Cook time: 25–30 minutes Total time: around 40–45 minutes
Storage/Reheating
• Refrigerator: Store leftover soup in an airtight container for up to 3–4 days. • Freezing: This soup can be frozen, but the texture of the cream and potatoes may change slightly — freeze in freezer‑safe containers for up to 2 months. • Reheating: Reheat on the stovetop over medium heat until warmed through, stirring occasionally. Add a splash of broth if it thickens too much.
FAQs
Is this soup spicy?
Not usually — but you can add crushed red pepper flakes to make it spicier.
Can I use turkey sausage instead of Italian sausage?
Yes — turkey sausage works well for a lighter version.
Can I make this gluten‑free?
Yes — as long as your sausage and broth are gluten‑free.
Do I have to use kale?
No — spinach or Swiss chard are good alternatives if you prefer.
Can I make this in a slow cooker?
Yes — brown the sausage and sauté onions first, then add all ingredients (except cream) to the slow cooker on low for 4–6 hours. Stir in cream at the end.
What can I serve with this soup?
Crusty bread or a simple salad pairs nicely with this hearty soup.
Can I make this dairy‑free?
Yes — use a dairy‑free cream alternative like coconut milk for a similar texture.
How do I prevent the cream from curdling?
Add the cream at the end and heat gently — avoid bringing the soup to a boil once cream is added.
Can I add other vegetables?
Sure — carrots, celery, or bell peppers are tasty additions.
How can I make the broth richer?
Use a good‑quality broth and sauté the onions and garlic until golden for more flavor.
Conclusion
Copycat Olive Garden Zuppa Toscana is a delicious and satisfying homemade version of the classic Italian soup. With savory sausage, tender potatoes, and leafy greens in a creamy broth, it’s perfect for family dinners, meal prep, or any time you’re craving a comforting bowl of soup. Enjoy making this favorite at home!
Olive Garden Zuppa Toscana is a creamy, comforting Italian-inspired soup made with savory sausage, tender potatoes, kale, and a rich broth — just like the restaurant favorite.
Ingredients
1 lb Italian sausage (mild or spicy)
1 tbsp olive oil
1 onion, diced
3 garlic cloves, minced
4 cups chicken broth
1 cup heavy cream or half-and-half
3–4 russet or Yukon gold potatoes, thinly sliced
2 cups chopped kale (or spinach as substitute)
1/2 tsp Italian seasoning
1/4 tsp crushed red pepper flakes (optional)
Salt and pepper to taste
Grated Parmesan cheese (optional for garnish)
Instructions
Heat olive oil in a large pot over medium heat. Remove sausage from casings, crumble into the pot, and cook until browned. Transfer to a plate and set aside.
In the same pot, add diced onion and cook until softened, about 5 minutes.
Add minced garlic and cook for 1 minute until fragrant.
Pour in chicken broth and add sliced potatoes. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 10–15 minutes.
Return cooked sausage to the pot and stir in Italian seasoning, red pepper flakes (if using), salt, and pepper.
Reduce heat to low and slowly stir in the cream. Heat gently — do not boil.
Add chopped kale and simmer for another 5 minutes until wilted and tender.
Taste and adjust seasonings. Serve warm with grated Parmesan if desired.
Notes
Use turkey sausage for a lighter version.Substitute spinach or Swiss chard for kale if preferred.To make dairy-free, use coconut milk or another plant-based cream substitute.Freeze leftovers with caution — texture may change slightly.Reheat gently and avoid boiling after cream is added to prevent curdling.
