It’s my copycat version of Olive Garden’s most popular soup - One Pot Zuppa Toscana. The entire recipe is made in one pot and requires 30 minutes.
The recipe uses simple ingredients, creamy broth and simple toppings.
This recipe was updated in November 2024 with new photos, and tips.
Zuppa Toscana Soup
I love making Zuppa Toscana Soup because it’s hearty, flavorful, and packed with comforting ingredients. For a lighter version, check out this Healthy Tuscan Soup.
While I focus on healthy, wholesome recipes, I also believe in enjoying a cozy, satisfying meal every now and then—and this soup along with Shepherd's Pie Soup are one of my favorites.
I’ll walk you through the recipe with easy-to-follow steps and helpful tips, so you can make it perfectly from the start!
My absolute favorite things to serve it with are: parmesan cheese, crispy bacon, cornbread, cabbage pie or dinner rolls.
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Zuppa Toscana Video
5 Star Review
O…M…G…I genuinely think this is the best soup I've ever tasted. I subbed chicken hot sausage that probably wasn't hot enough, but kept everything else as written. I think I might be able to eat this for 3 days straight. I've never eaten the original, but I can't imagine that it could be better than this!
- HB, our reader
Ingredients
- Fresh kale - There is no need to cut the kale; just break it apart into smaller pieces (about 1 inch) right before adding it to the soup. You can also make a kale chiffonade or cut it into ribbons. I used curly kale, which is the most common variety and works great in this Zuppa Toscana. Lacinato kale works, too.
- Spicy Italian sausage - Or ground meat/sausage. For sausages, remove the casing and cook until browned. For kids, go for milk, Italian sausage, or lean ground meat.
- Tender potatoes - We like starchy potatoes such as Idaho or Russet potatoes. Make sure they are all uniform sizes to ensure even cooking.
- Garlic - I like to use plenty! Fresh is best!
- Chicken stock/broth - Use low-sodium or no-salt broth whenever possible. This is healthier, and you can control the amount of salt added to the soup. Keep in mind that sausage has plenty of seasonings.
- Heavy cream - Or half and half, or evaporated milk—for a thinner version. For vegan or dairy-free Tuscany soup, use a can of coconut milk or cream, which makes a perfect substitute and won't curdle or separate when reheating.
- Add more flavor by using seasoned salt, we like homemade celery salt.
Can I Use Spinach Instead of Kale?
Not a fan of kale? It can easily be subbed with chard, spinach or left out completely. However, I prefer kale as it doesn’t lose its texture like spinach, especially once reheated.
📋 You can find the full ingredient list in the Recipe Card below the article.
Recommended Equipment
- 4.3 quart Dutch Oven or large pot
- Measuring Cups and Spoons - measure all your salad ingredients and seasonings with these superb tools without stress. They're also easy to wash!
- Cheese Grater - grate a block of cheese yourself; it will melt away better than pre-packed shredded cheese.
How To Make Zuppa Toscana Soup Step By Step
- Prep. Heat up a Dutch oven over medium-high heat.
- Cook bacon and brown the sausage. If you are using bacon, chop it up and cook it until desired crispiness. Set aside. With a spoon, remove most of the fat from the pot, leaving a couple of spoonfuls to cook the sausage. Brown the sausage in bacon grease and set aside.
- Saute aromatics. In the same pot, add butter and cook onions until softened and golden. Stir in minced or pressed garlic and saute for another 30 seconds until fragrant.
- Add broth. Stir in chicken broth, water, salt, and black pepper. Take it to a boil and reduce the heat to medium.
- Add veg. Add potatoes and cook the soup until potatoes are fork-tender. About 10-12 minutes.
- Assemble and simmer. Return the cooked sausage, and add kale. Take it to a gentle boil and simmer for another 2 minutes. Reduce the heat to low. Taste for seasoning.
- Add cream. Stir in cream and bring it to a light boil again. Simmer for 1-2 minutes. Remove from the heat.
- Serve! Serve this delicious creamy soup with freshly grated parmesan cheese, crisp bacon and crusty bread.
Hearty soups are a must-have for the fall season, save these soups to make next time: chicken noodle soup, taco soup, and white chicken chili. Or make my vegetarian variation: Tuscan white bean soup.
Save 5-10 Minutes Every Meal Prep!
Chop a bunch of onions at once and freeze them! Garlic is easy with a garlic press.
Doing this monthly reduces cooking time and ensures no leftovers are forgotten.
You can use frozen chopped onions directly in soups, stews, and sauces without thawing. You're welcome!
Tips
- Remove the stems from the kale. Grab onto the stem and pull the leaves off to strip the kale. Chop the leaves into bite-size pieces or use your fingers to tear them into smaller pieces. For a thicker soup, feel free to add extra kale.
- Dutch oven is excellent for cooking one-pot soups but feel free to use whatever you have.
- You can add chopped sundried tomatoes, which add tons of flavor. You can get a larger-sized can and use leftovers for my Tuscan Chicken skillet.
- This hearty soup is neither thin nor too thick. Depending on your personal preference, you can keep some extra broth or clean water to add to the soup in the end if needed.
- Are you not a fan of kale? It can easily be substituted for chard or spinach or left out completely. However, I prefer kale because it doesn’t lose its texture like spinach, especially once reheated.
- Slice the veggies like a pro - A handheld slicer, mandolin, or food processor will cut your veggie prep time in half. Less chopping means more time to enjoy dinner.
- For a vegetarian option, choose a vegetarian or vegan sausage that's free from MSG and additives - there are plenty of great choices! If some family members prefer meat, you can prepare non-vegetarian sausage separately to serve alongside the kale soup. Start with the Tuscan soup to see if it’s needed. Adding carrots, celery, and cannellini beans also enhances the flavor of a hearty vegetarian kale soup.
My Pro Cooking Hack
Save 5-10 minutes on meal prep by chopping a batch of onions in advance and freezing them!
While garlic is easy to prep with a garlic press, frozen onions are a game changer.
Just do this once a month, and you'll have ready-to-use chopped onions for soups, stews, and sauces.
You can even add them straight from the freezer—no thawing needed! This hack saves time and keeps your fridge tidy with no leftover onions going to waste.
Serving Suggestions
Serve this sausage and potato soup with side dishes you would use for any other soup.
- Side dishes: smashed potatoes, air fryer sweet potato fries, cheesy asparagus.
- Side salad: caesar salad, tomato basil mozzarella salad.
- Bread: cornbread, cornbread muffins, crescent rolls, dinner rolls, or garlic bread, Olive Garden breadsticks or try this gluten free option instead.
More Olive Garden Copycat Recipes
If you love this recipe, try these copycat recipes next, and let me know what you think.
- Healthy Olive Garden's Baked Ziti - Layers of penne pasta and ground meat smothered in ultra-rich marinara sauce topped with plenty of cheeses.
- Pasta Fagioli Soup - Rich and dense tomato soup simmered with beef, healthy veggies, spices, beans, and ditalini pasta is sure to become one of the most requested recipes in your family.
- Vegetarian Minestrone Soup - This soup is wholesome, extremely flavorful, and appropriate for various dietary needs.
Freezing And Storing Instructions
- To Store. Once the soup is cooked, let it cool completely before transferring it into airtight containers and refrigerating for up to 3 days. To reheat, use the stovetop and take it to a gentle boil.
- To Freeze. You can freeze zuppa toscana. However, like with many creamy-based soups or sauces, freezing leftover creamy soup is not the best option. The soup will separate once reheated and taste slightly watery. The consistency will not be as creamy and thick once freshly made.
Did You Like This Recipe?
Leave a ⭐️⭐️⭐️⭐️⭐️ rating below and share it on Instagram, Facebook, and Pinterest!
Recipe Card
30 Minute Zuppa Toscana Soup (Better Than Olive Garden's)
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INGREDIENTS
- 1 pound spicy Italian ground sausage, casing removed, use mild for kid-friendly
- 4 tablespoons unsalted or salted butter
- ½ cup white onion, diced
- 1 tablespoon minced garlic
- 5 cups chicken/meat, or vegetable broth
- 3 cups water
- 5 smaller potatoes, cut into ½-inch pieces
- 2 teaspoons salt or to taste
- 1 teaspoon black pepper
- 2 cups heavy cream
- 2 tablespoons cooked crispy bacon, optional
- 4 cups chopped kale
- olive oil , for cooking
INSTRUCTIONS
- Prep. Heat up a dutch oven over medium-high heat. If you are using bacon, chop it up and cook it until desired crispiness. Set aside. With a spoon remove most of the fat from the pot leaving a couple spoonfuls to cook the sausage. Brown the sausage and set aside.2 tablespoons cooked crispy bacon, 1 pound spicy Italian ground sausage
- Saute aromatics. In the same pot, add butter and cook onions until softened and golden. Stir in minced or pressed garlic and saute for another 30 seconds until fragrant. If you need, add some olive oil for cooking.4 tablespoons unsalted or salted butter, ½ cup white onion, 1 tablespoon minced garlic, olive oil
- Add broth. Stir in chicken broth, water, salt, pepper. Take it to a boil and reduce the heat to medium.5 cups chicken/meat, 3 cups water, 1 teaspoon black pepper, 2 teaspoons salt or to taste
- Cook potatoes. Add potatoes and cook the soup until potatoes are fork tender. About 10-12 minutes.5 smaller potatoes
- Assemble and simmer. Return the sausage, and add kale. Take it to gentle boil and simmer for another 2 minutes. Reduce the heat to low.4 cups chopped kale
- Taste for seasoning. Stir in cream and bring it to a light boil again. Simmer for 1-2 minutes. Remove from the heat.2 cups heavy cream
- Serve. Serve this delicious creamy soup with freshly grated parmesan cheese and bacon crumbles.
VIDEO
NOTES
- To store. Once the soup is cooked, let it cool completely before transferring it into airtight containers and refrigerating for up to 3 days. For reheating, use the stovetop and take it to a gentle boil.
- You can freeze zuppa toscana. However like with many creamy-based soups or sauces, it is not the best option. The soup will separate once reheated and taste slightly watery. The consistency will not be as creamy and thick once freshly made.
- I like to add cream to the soup, but this will taste delicious even without the dairy!
- If you want to thicken the soup, you can make a quick cornstarch slurry and stir it in over medium-low heat. Keep stirring until soup is thickened, if needed lower the heat even more.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
FAQs
Serve this soup with side dishes you would use for any other soup. Side dishes such as crispy smashed potatoes, air fryer sweet potato fries, caesar salad, cheesy asparagus, tomato basil mozzarella salad and crusty bread or bread rolls.
You can freeze zuppa toscana. However like with many creamy-based soups or sauces, it is not the best option.
The soup will separate once reheated and taste slightly watery. The consistency will not be as creamy and thick once freshly made.
This Zuppa Toscana soup is best served and enjoyed on the same day of making or within 24 hours.
If you need to refrigerate leftovers, do it in a properly sealed airtight container for up to 3 days. To reheat the soup add to the pot and simmer on low heat. Take it to a gentle boil and enjoy.
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This recipe is inspired from here.
Nisha
Eager to discover what lies ahead—let’s keep breaking barriers
Meenakshi
Eager to discover what lies ahead—let’s keep breaking limits and Keyword what’s possible
SH
Delicious every time!!
Mollye
This soup is delicious and easy to make! It makes a lot of soup and is very family friendly. I serve it with homemade cornbread or rolls and a side salad. Yummy!!!
Julia | The Yummy Bowl
glad you liked it! thank you!
Gary E Henderson
best soup ever and this is from a picky eater. can't wait to try the chicken noodle.
Julia | The Yummy Bowl
thank you Gary, glad you liked it!
Lori Torres
I also wanted to add that in 2019 I had bariatric surgery so trying to find things I can eat that my stomach agrees with is not an easy task.. and finding things that I really enjoy the way they taste sometimes is even a harder task.. but I really enjoyed the soup and it didn't do a number on my stomach so thank you again
Julia | The Yummy Bowl
this is awesome!!! Very happy for you and wish you to stay always healthy!
Lori Torres
Thank you so much for this recipe I made it tonight it was incredible..my new fav soup...thanks again
Julia | The Yummy Bowl
thank you so much Lori!
HB
O...M...G...I genuinely think this is the best soup I've ever tasted. I subbed chicken hot sausage that probably wasn't hot enough, but kept everything else as written. I think I might be able to eat this for 3 days straight. I've never eaten the original, but I can't imagine that it could be better than this!
Julia | The Yummy Bowl
Thank you so much, so glad you genuinely loved this and found time to leave a comment. It means the world to me!
Julia | The Yummy Bowl
One of our best soups!
Tristin S.
this soup is phenomenal! I don't cook too much as it's just me and my picky four year old daughter but I will still be making this again without a doubt.
my only note I wrote in my recipe journal is that it would help to have everything rinsed and chopped before beginning. maybe that's a given to more experienced cooks but I gave myself a headache trying to do it all at once lol.
Julia | The Yummy Bowl
oh yes, I agree, the prep may take a while. My best advice here is to rinse and do some chopping a day before. Thank you Tristin, I'm glad you liked it, my son is also 4 and he loves it, well he loves all the soups on this blog, soups are his favorite food!