If you love the rich, creamy, and hearty flavors of Olive Garden’s Zuppa Toscana Soup, you’ll love this easy homemade version! This Zuppa Toscana soup recipe is packed with spicy Italian sausage, tender potatoes, fresh kale, and a rich, flavorful broth—and it tastes even better than the restaurant version!
The best part? You can make this Zuppa Toscana soup in just one hour on the stovetop or let it simmer in a slow cooker for a hands-off approach. Whether you’re serving it for dinner, meal prep, or a cozy lunch, this soup is guaranteed to be a hit!
In this post, you’ll find step-by-step instructions, pro tips for extra flavor, storage tips, and even a Crock Pot version to make this soup effortlessly.
What is Zuppa Toscana Soup?
Zuppa Toscana literally translates to “Tuscan Soup” in Italian. While the Olive Garden version is a bit different from traditional Italian soups, it features a hearty combination of Italian sausage, potatoes, and kale in a creamy, flavorful broth.
The original Tuscan soup typically includes beans and vegetables, but the Americanized version we know today is creamier and heartier, making it perfect for cold weather or comfort food cravings.
Why You’ll Love This Zuppa Toscana Soup Recipe
✔️ Tastes just like (or even better than) Olive Garden’s version!
✔️ Easy to make on the stovetop or in the slow cooker
✔️ Creamy, hearty, and full of flavor
✔️ Uses simple pantry ingredients
✔️ Perfect for meal prep and freezes well
Ingredients for Zuppa Toscana Soup
To make the best homemade Zuppa Toscana Soup, you’ll need the following:
Main Ingredients:
- 1 lb. ground Italian sausage (hot or mild) – Adds a rich, savory depth of flavor.
- 1 tablespoon butter – Enhances the richness of the broth.
- 1 small yellow onion, diced – Adds a sweet and savory base.
- 3 cloves garlic, minced – Provides a classic, aromatic flavor.
- 1 teaspoon hot sauce – Boosts the overall taste (but won’t make it spicy).
- 1 teaspoon soy sauce (or Worcestershire sauce) – A secret umami flavor enhancer!
- 3 tablespoons flour – Helps thicken the soup slightly.
- 5 cups chicken broth – The perfect base for a flavorful broth.
- 1 cup heavy cream – Adds a creamy, silky texture.
- 3-4 small russet potatoes (about 1 lb.), sliced – Creates a hearty, filling soup.
- 3 cups kale, roughly chopped – Provides a fresh, slightly bitter balance.
Seasonings:
- 1 teaspoon mustard powder
- 1 teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- Pinch of red pepper flakes (optional for extra spice)
For Serving:
- Grated Parmesan cheese – Adds a nutty, salty flavor.
- Chopped bacon – For extra crunch and smoky taste.
How to Make Zuppa Toscana Soup (Step-by-Step Guide)
Step 1: Brown the Sausage
- In a large soup pot, cook and crumble the Italian sausage over medium heat until browned and fully cooked (about 10 minutes).
- Remove the sausage from the pot, leaving 1 tablespoon of drippings for extra flavor. (If needed, add an extra tablespoon of butter.)
Step 2: Sauté the Aromatics
- Add butter, diced onions, and garlic to the pot and cook over medium heat for 5 minutes until soft and fragrant.
- Stir in the hot sauce, soy sauce, and seasonings and cook for 1 more minute.
Step 3: Make the Broth
- Sprinkle in flour and stir continuously for 2 minutes to remove the raw flour taste.
- Slowly pour in the chicken broth, stirring constantly.
- Add the heavy cream, then bring the mixture to a gentle boil, then reduce to a simmer.
Step 4: Cook the Potatoes & Sausage
- Wash, dry, and slice the potatoes into ¼-inch thick slices.
- Add the potatoes and cooked sausage back into the pot.
- Simmer for 10 minutes, or until the potatoes are tender when pierced with a fork.
Step 5: Add the Kale
- Stir in the chopped kale and let it simmer for 5 more minutes until wilted.
Step 6: Serve & Enjoy!
- Ladle the soup into bowls and garnish with Parmesan cheese, crispy bacon, and a pinch of red pepper flakes.
- Serve with crusty bread or garlic bread for the ultimate cozy meal!
Slow Cooker Zuppa Toscana Soup Instructions
Want to make this in the Crock Pot? Follow these simple steps:
1️⃣ Cook the sausage & onions as directed above, then transfer them to the slow cooker.
2️⃣ Add chicken broth & seasonings (skip the flour). Cook on LOW for 5-6 hours or HIGH for 3-4 hours.
3️⃣ Add potatoes during the last 45 minutes of cooking.
4️⃣ Stir in heavy cream & kale before serving and let it heat through for 5 minutes.
This Crock Pot Zuppa Toscana is just as delicious and perfect for meal prepping!
Tips for the Best Zuppa Toscana Soup
✅ Use hot Italian sausage for a more authentic, spicy flavor.
✅ Don’t skip the hot sauce & soy sauce—they add amazing depth of flavor!
✅ Slice potatoes evenly to ensure they cook at the same rate.
✅ Substitute spinach for kale if you prefer a milder green.
✅ Make it dairy-free by using coconut cream instead of heavy cream.
How to Store & Reheat Zuppa Toscana Soup
Storing:
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing? It’s possible, but the cream may slightly separate when reheated.
Reheating:
- Stovetop: Heat over low-medium heat until warmed through.
- Microwave: Heat in 30-second intervals, stirring in between.
Serving Suggestions
This Zuppa Toscana soup is best served with:
🍞 Crusty bread – Perfect for dipping into the creamy broth.
🧄 Garlic breadsticks – Just like Olive Garden’s!
🥗 A fresh salad – To balance out the richness.
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Zuppa Toscana Soup – The Best Olive Garden Copycat Recipe
Description
There’s nothing cozier than a warm bowl of Zuppa Toscana! This creamy, flavorful soup is loaded with hearty Italian sausage, tender potatoes, and fresh kale, all in a rich, garlicky broth. Whether made on the stovetop or in a slow cooker, this homemade version is even better than the restaurant! Pair it with some crusty bread for the ultimate comfort meal. Who’s making this tonight? 🍞✨
Ingredients
- 1 lb ground Italian sausage (hot or mild)
- 1 tbsp butter
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 tsp hot sauce
- 1 tsp soy sauce (or Worcestershire)
- 3 tbsp flour
- 5 cups chicken broth
- 1 cup heavy cream
- 3–4 small russet potatoes, sliced
- 3 cups kale, roughly chopped
🌿 Seasonings:
- 1 tsp EACH: mustard powder, dried parsley
- ½ tsp EACH: dried oregano, dried basil
- Pinch of red pepper flakes (optional)
🧀 For Serving:
- Grated Parmesan
- Chopped bacon
Instructions
1️⃣ Cook and crumble the sausage in a large pot. Set aside, keeping 1 tbsp drippings.
2️⃣ Sauté onion in butter and drippings, then add garlic, hot sauce, soy sauce, and seasonings.
3️⃣ Stir in flour and cook for 2 minutes. Gradually add chicken broth and heavy cream, stirring constantly.
4️⃣ Add sliced potatoes and cooked sausage. Simmer for 10 minutes.
5️⃣ Stir in kale and cook for 5 more minutes.
6️⃣ Serve hot, garnished with Parmesan and bacon. Enjoy! 😋
🍲 Slow Cooker Method:
- Follow steps 1 & 2, then transfer everything (except heavy cream, potatoes, and kale) to the slow cooker.
- Cook on LOW for 5-6 hours or HIGH for 3-4 hours.
- Add potatoes in the last 45 minutes.
- Stir in heavy cream and kale before serving.
Final Thoughts on This Zuppa Toscana Soup Recipe
This homemade Zuppa Toscana soup is thick, creamy, and packed with rich flavors—making it the perfect Olive Garden copycat recipe for a cozy meal. Whether you make it on the stovetop or in the slow cooker, it’s guaranteed to be a crowd-pleaser.
✨ Try this recipe today and let us know how it turns out! Don’t forget to top it with Parmesan and crispy bacon for the ultimate experience.