Copycat Olive Garden Zuppa Toscana Soup Recipe

Now you can enjoy Olive Garden-style Zuppa Toscana at home. This cozy, creamy soup comes together on the stovetop in about 30 minutes and makes a comforting weeknight dinner for the whole family.

Make Your Own Zuppa Toscana

This is a straightforward, delicious dupe of Olive Garden’s Zuppa Toscana. It’s rich, savory and balanced by tender potatoes and bright greens. The recipe is made in a single pot, uses simple pantry ingredients, and can be ready in under half an hour.

Ingredients — What You Need

This recipe uses a short list of ingredients that deliver big flavor. You’ll need:

• 1 tablespoon olive oil — for sautéing the sausage and onions.
• 1 lb. spicy Italian sausage — provides most of the soup’s seasoning. If you prefer milder flavor, use traditional Italian sausage.
• 1 medium white onion, diced — adds savory depth; yellow onion works, too.
• 2 garlic cloves, smashed and minced — fresh garlic brightens the base.
• 4 small russet potatoes, sliced into ¼-inch rounds — russets give a nice starchy body; Yukon Golds can be substituted.
• 3 cups kale, stems removed and chopped — fresh kale wilts into the soup; spinach is an acceptable swap.
• 6 cups broth, divided — chicken or beef broth both work well.
• ⅓ cup heavy cream — adds richness; milk can be substituted for a lighter result.
• 1 teaspoon salt, separated — add gradually and adjust to taste.
• ½ teaspoon black pepper — to taste.

Kitchen Tools You Need

A Dutch oven or a large stock pot is ideal for this recipe. You’ll also want a good knife for slicing the potatoes (or a mandolin if you prefer uniform thin slices) and a spatula or wooden spoon for breaking up the sausage and stirring.

Easy Ingredient Swaps

• Kale → Spinach: Use fresh chopped spinach if you prefer a milder green.
• Russet → Yukon Gold: Yukon Golds are a great alternative and hold their shape well.
• White Onion → Yellow Onion: Both work interchangeably.
• Spicy Italian Sausage → Traditional Italian Sausage: Choose traditional sausage for less heat.
• Heavy Cream → Milk: Use milk for a lighter, less rich finish.

How to Make Zuppa Toscana at Home

For a clear printable list of ingredients and step-by-step instructions, see the recipe block below.

Start with the Sausage and Onions

Heat a large pot or Dutch oven over medium-high heat and add the olive oil. When the oil is hot and fragrant, add the Italian sausage. Break it up with a spatula and let it cook for 1–2 minutes.

When the sausage is partially cooked and still slightly pink, stir in the diced onion and minced garlic. Sprinkle in ¼ teaspoon of the salt. Cook an additional 1–2 minutes, then deglaze the pot with ½ cup of broth, scraping any browned bits from the bottom. The pork can remain a bit pink at this point.

Add the Potatoes

Add the sliced potatoes to the pot, making sure they are separated so the broth can circulate. Pour the remaining broth over the ingredients and add the rest of the salt and the black pepper. Stir to combine and ensure everything is submerged in the broth.

Bring to a Boil and Simmer

Bring the soup to a boil, then reduce heat to medium-low and simmer for about 10 minutes, or until the potatoes are fork-tender. Thicker potato slices will take longer to cook.

Add the Kale

Once the potatoes are tender, add the chopped kale to the pot, cover, and let the greens wilt for 2–3 minutes.

Finish with Cream

Remove the pot from the heat, stir in the heavy cream, and let the soup rest on low heat until ready to serve. Taste and adjust seasoning with additional salt and pepper if needed.

Serving Suggestions

Serve hot with crusty bread, breadsticks, crackers or croutons. A sprinkle of freshly grated Parmesan is optional for extra savory depth.

Storage

Allow the soup to cool completely before transferring to an airtight container. Store in the refrigerator for 3–5 days. If you have space, you can keep the soup in the Dutch oven or stock pot with a lid to save dishes.

Olive Garden Zuppa Toscana Recipe

Makes 6 servings • Prep: 15 mins • Cook: 15 mins • Total: 30 mins

Ingredients

• 1 tablespoon olive oil
• 1 lb. spicy Italian sausage
• 1 medium white onion, diced
• 2 garlic cloves, smashed and minced
• 4 small russet potatoes, sliced into ¼ inch rounds
• 3 cups kale, stems removed and chopped
• 6 cups broth (chicken or beef), divided
• ⅓ cup heavy cream
• 1 teaspoon salt, divided
• ½ teaspoon black pepper

Instructions

1. Heat a large pot or Dutch oven over medium-high heat and add the olive oil.
2. Add the Italian sausage and break it up with a spatula. Cook for 1–2 minutes.
3. When the sausage is partially cooked, add the onion and garlic. Sprinkle ¼ teaspoon salt and cook 1–2 more minutes.
4. Deglaze the pot with ½ cup of broth, scraping the brown bits from the bottom. The pork may remain slightly pink.
5. Add the potato slices and pour in the remaining broth. Add the rest of the salt and the pepper, stirring to combine.
6. Bring to a boil, then reduce heat to medium-low and simmer 10 minutes, or until potatoes are tender.
7. Add the chopped kale, cover, and let wilt for 2–3 minutes.
8. Remove from heat, stir in the heavy cream, and let the soup rest on low heat until ready to serve.
9. Taste and adjust seasoning. Serve hot with breadsticks or crusty bread.

Nutrition (per serving, approximate)

Calories: 334 kcal • Carbohydrates: 23 g • Protein: 23 g • Fat: 14 g • Fiber: 3 g • Sugar: 3 g

Nutrition information is an approximation and should be used as a general guide.

Final Note

This Zuppa Toscana is a reliable, comforting weeknight soup that’s flexible to accommodate ingredient swaps and dietary preferences. Try it as written the first time, then experiment with milder sausage, different potatoes, or a lighter cream substitute to make it your own.