Copycat Olive Garden Zuppa Toscana Soup Recipe
Copycat Olive Garden Zuppa Toscana Soup is a creamy, hearty soup with Italian sausage, tender potatoes, kale, and savory broth. In addition, this comforting homemade version is easy to prepare and makes a satisfying weeknight dinner.
Why This Copycat Olive Garden Zuppa Toscana Soup Works
This copycat Olive Garden Zuppa Toscana Soup works because spicy sausage adds rich flavor to every spoonful. Meanwhile, potatoes make the soup hearty, while kale adds color and freshness. Finally, a splash of cream creates the smooth, comforting finish associated with this restaurant favorite.
Ingredients
- 1 pound Italian sausage, mild or spicy
- 1 tablespoon olive oil, if needed
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 4 medium russet potatoes, thinly sliced
- 3 cups chopped kale, stems removed
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes, optional
- 1/2 cup cooked bacon, crumbled, optional
How to Make Copycat Olive Garden Zuppa Toscana Soup
- Brown the sausage: Heat a large pot over medium heat. Add the sausage and cook, breaking it into crumbles, until browned and fully cooked. Remove excess grease if necessary.
- Sauté the aromatics: Add the onion and cook for 3–4 minutes until softened. Then, stir in the garlic and red pepper flakes and cook for 30 seconds.
- Add the broth and potatoes: Pour in the chicken broth and bring it to a gentle boil. Add the sliced potatoes, salt, and black pepper.
- Simmer: Reduce the heat and simmer for 12–15 minutes, or until the potatoes are fork-tender.
- Add the kale and cream: Stir in the kale and cook for 2–3 minutes until wilted. Next, add the heavy cream and warm the soup gently without boiling.
- Finish and serve: Taste and adjust the seasoning. Finally, top each bowl with crumbled bacon if desired and serve warm.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6 servings
Pro Tips for Copycat Olive Garden Zuppa Toscana Soup
- Slice the potatoes thinly and evenly so they cook at the same rate.
- Use spicy Italian sausage and extra red pepper flakes for more heat.
- For a milder soup, choose mild sausage and omit the pepper flakes.
- Add the cream near the end and avoid boiling to help prevent curdling.
- Remove tough kale stems before chopping for a more tender texture.
- Serve with crusty bread to soak up the creamy broth.
Storage Instructions
Cool the soup slightly, then place it in an airtight container. Refrigerate leftovers for up to 3 days. Reheat gently in a saucepan over medium-low heat, stirring occasionally. Do not boil the soup, because the cream may separate.
Frequently Asked Questions
Can I use spinach instead of kale?
Yes. Spinach is a quick-cooking alternative. Add it during the final minute or two so it stays bright and tender.
Can I use turkey or chicken sausage?
Absolutely. Turkey or chicken sausage makes the soup lighter. However, cook it thoroughly and adjust the seasoning as needed.
Can I make this soup dairy-free?
Yes. Replace the heavy cream with an unsweetened dairy-free cooking cream or full-fat coconut milk. The flavor will change slightly, but the soup will remain creamy.
Can I freeze Zuppa Toscana soup?
Freezing is not ideal because cream and potatoes may change texture. For the best results, refrigerate the soup and enjoy it within 3 days.
How can I make the soup thicker?
Mash a few potato slices against the side of the pot. Alternatively, blend a small portion of the soup and stir it back in before adding the cream.
If you love creamy restaurant-style soups, try my Creamy Chicken Parmesan Soup next.
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