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.
Served with freshly grated parmesan cheese, crispy bacon, cornbread, cabbage pie or dinner rolls on the side.
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.
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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
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Ingredients
- Fresh kale - no need to cut the kale, just break it apart into smaller pieces (about 1 inch) right before adding it to the soup. Or make a kale chiffonade or cut it into ribbons. I used curly kale which is the most common variety of kale 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 the sausage until browned. For kids, go for milk Italian sausage, or lean ground meats.
- Tender potatoes - we like starchy potatoes such as Idaho or Russet potatoes. Take care these are all in uniform sizes to ensure even cooking.
- Garlic - I like to use plenty!
- 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 Zuppa Toscana, use a can of coconut milk or cream which makes a perfect substitute and it won't curdle or separate when reheating.
- Add more flavor by using seasoned salt, we like homemade celery salt.
Check the step-by-step photos below the recipe card.
Recommended Equipment
- 4.3 quart Dutch Oven or large pot
- Measuring Cups and Spoons - measure all your salad ingredients and seasonings with those superb tools without stress! Easy to wash!
- Cheese Grater - grate a block of cheese yourself, it will melt away better than pre-packed shredded cheese.
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. Use frozen chopped onions directly in soups, stews, and sauces without thawing. Your welcome!
Tips
- Remove the stems from the kale. To strip the kale, grab onto the stem and pull the leaves off. Chop the leaves into bite-size pieces or just use your fingers to tear them into smaller pieces. For a thicker soup, feel free to add extra kale.
- Dutch oven is great for cooking one-pot soups but feel free to use whatever you have.
- You can add chopped sundried tomatoes which will add tons of flavor. You can get a larger-sized can and use leftovers for my Tuscan Chicken skillet.
- This hearty soup is not thin nor it’s too thick. And depending on your personal preference, keep some extra broth or clean water to add to the soup in the end if needed.
- 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.
- Pro cooking hack - a great tip for prepping things like onion and garlic. Want to save 5-10 minutes of your time, whenever making a meal? I found that it is easier to chop up a bunch of onion upfront (garlic is not that bad as a prep because garlic press does the job well) at the same time while making a recipe and simply freeze these. Do this once a month and you don’t have to work that hard each time when cooking! It’s good for time-saving and no leftovers will be forgotten in the back of the fridge. Use frozen chopped onions in most dishes like soups, stews, and sauces. I usually don’t even thaw these and use them straight up in the recipe.
- Slice the veggies like a pro - a good handheld slicer, mandolin, or food processor will cut your veggie prep time in half. Less chopping and more time to enjoy dinner.
- For a vegetarian alternative, opt for a vegetarian or vegan sausage (ensure it's free from MSG and other additives; there are numerous excellent choices available). If some of your family members prefer meat, consider preparing non-vegetarian sausage separately to serve either as an accompaniment to the kale soup or on the side. It might require additional effort, but begin with the Tuscan soup initially to determine if it's necessary. Carrots, celery, and cannellini beans also contribute excellently to a robust vegetarian kale soup.
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, be sure to 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. 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, freezing creamy leftover soup 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.
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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.
- 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, pepper. Take it to a boil and reduce the heat to medium.
- Cook potatoes. Add potatoes and cook the soup until potatoes are fork tender. About 10-12 minutes.
- 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.
- Taste for seasoning. 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 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.
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 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.
- Related: Pasta Fagioli Recipe
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.
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.
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.
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This recipe is inspired from here.
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!