If you’ve ever sat down at Olive Garden and fallen for their Zuppa Toscana, you’re not alone. This hearty soup is rich, creamy, and packed with savory sausage, tender potatoes, and fresh kale. The good news: it’s surprisingly simple to make at home, and it tastes just as comforting—maybe even better.
With a few grocery-store staples and one pot, you can bring restaurant-style soup to your table any night of the week.
Copycat Olive Garden Zuppa Toscana – Cozy, Creamy, and Comforting
Ingredients
- 1 pound Italian sausage (mild or hot; bulk or casings removed)
- 4–6 slices thick-cut bacon, chopped
- 1 medium yellow onion, finely diced
- 3–4 cloves garlic, minced
- 5 cups low-sodium chicken broth
- 4–5 medium russet potatoes, scrubbed and thinly sliced into half-moons
- 1 bunch curly kale, ribs removed and leaves torn
- 1 cup heavy cream (or half-and-half for lighter)
- 1 teaspoon crushed red pepper flakes (optional, for extra heat)
- Salt and freshly ground black pepper, to taste
- Olive oil, if needed
- Parmesan cheese, for serving (optional)
Instructions
- Brown the bacon: Place a large pot or Dutch oven over medium heat. Add chopped bacon and cook until crisp, 6–8 minutes. Transfer bacon to a paper towel-lined plate. Leave about 1 tablespoon of drippings in the pot.
- Cook the sausage: Add the Italian sausage to the pot. Break it up with a spoon and cook until browned and cooked through, 6–8 minutes. If there’s excess grease, drain it off, leaving about 1 tablespoon for flavor.
- Sauté aromatics: Add diced onion to the pot with the sausage. Cook until softened and translucent, 4–5 minutes. Stir in minced garlic and cook 30–60 seconds, just until fragrant. Don’t let the garlic brown.
- Simmer the potatoes: Pour in the chicken broth and bring to a gentle boil. Add sliced potatoes, reduce heat to a simmer, and cook 12–15 minutes, or until potatoes are tender but not falling apart. Skim any foam if needed.
- Add heat (optional): Stir in crushed red pepper flakes for extra spice. Taste the broth before adding—your sausage may already bring plenty of heat.
- Stir in the kale: Add the torn kale and cook 2–3 minutes, just until wilted and bright green. You want it soft but still vibrant.
- Finish with cream: Lower the heat to prevent boiling. Stir in heavy cream and the cooked bacon. Simmer 2–3 minutes to warm through. Season with salt and pepper to taste.
- Serve: Ladle into bowls and top with grated Parmesan if you like. Serve with crusty bread to soak up the broth.
What Makes This Recipe So Good
This copycat version nails the balance of creamy broth and spicy sausage without feeling heavy. The potatoes break down just enough to thicken the soup naturally, and the kale adds freshness and color. The best part is how fast it comes together—about 40 minutes from start to finish.
It’s easy to scale up for a crowd, and it reheats like a dream for lunches.
- One-pot simplicity: Fewer dishes, full flavor.
- Restaurant taste at home: Familiar flavors, budget-friendly ingredients.
- Flexible heat level: Use mild or hot Italian sausage to suit your taste.
- Balanced texture: Creamy broth, tender potatoes, and just-wilted kale.
What You’ll Need
- 1 pound Italian sausage (mild or hot; bulk or casings removed)
- 4–6 slices thick-cut bacon, chopped
- 1 medium yellow onion, finely diced
- 3–4 cloves garlic, minced
- 5 cups low-sodium chicken broth
- 4–5 medium russet potatoes, scrubbed and thinly sliced into half-moons
- 1 bunch curly kale, ribs removed and leaves torn
- 1 cup heavy cream (or half-and-half for lighter)
- 1 teaspoon crushed red pepper flakes (optional, for extra heat)
- Salt and freshly ground black pepper, to taste
- Olive oil, if needed
- Parmesan cheese, for serving (optional)
Step-by-Step Instructions
- Brown the bacon: Place a large pot or Dutch oven over medium heat. Add chopped bacon and cook until crisp, 6–8 minutes. Transfer bacon to a paper towel-lined plate.
Leave about 1 tablespoon of drippings in the pot.
- Cook the sausage: Add the Italian sausage to the pot. Break it up with a spoon and cook until browned and cooked through, 6–8 minutes. If there’s excess grease, drain it off, leaving about 1 tablespoon for flavor.
- Sauté aromatics: Add diced onion to the pot with the sausage.
Cook until softened and translucent, 4–5 minutes. Stir in minced garlic and cook 30–60 seconds, just until fragrant. Don’t let the garlic brown.
- Simmer the potatoes: Pour in the chicken broth and bring to a gentle boil.
Add sliced potatoes, reduce heat to a simmer, and cook 12–15 minutes, or until potatoes are tender but not falling apart. Skim any foam if needed.
- Add heat (optional): Stir in crushed red pepper flakes for extra spice. Taste the broth before adding—your sausage may already bring plenty of heat.
- Stir in the kale: Add the torn kale and cook 2–3 minutes, just until wilted and bright green.
You want it soft but still vibrant.
- Finish with cream: Lower the heat to prevent boiling. Stir in heavy cream and the cooked bacon. Simmer 2–3 minutes to warm through.
Season with salt and pepper to taste.
- Serve: Ladle into bowls and top with grated Parmesan if you like. Serve with crusty bread to soak up the broth.
Keeping It Fresh
Leftovers keep well and the flavors deepen overnight. Store cooled soup in airtight containers in the fridge for up to 4 days.
The potatoes will continue to soften, which makes the soup creamier.
- Reheating: Warm gently on the stove over medium-low heat. Avoid a hard boil to keep the cream from separating.
- Freezing: For best texture, freeze without the cream. Add the cream after defrosting and reheating.
If freezing fully finished soup, expect softer potatoes once thawed.
- Meal prep tip: Cook the base (broth, sausage, potatoes, aromatics), cool, and refrigerate. Add kale and cream when reheating for fresher color and texture.
Why This is Good for You
This soup delivers protein from sausage and bacon, plus fiber and vitamins from the kale and potatoes. Kale is rich in vitamins A, C, and K, and the potatoes offer potassium and energy-supporting carbs.
A little cream goes a long way to make it satisfying, which can help with portion control.
- Balanced comfort: Protein, veggies, and carbs in one bowl.
- Room to lighten up: Swap in half-and-half or use turkey sausage to trim the fat.
- Wholesome greens: Kale adds nutrients without overpowering the soup.
Pitfalls to Watch Out For
- Overcooking potatoes: Thin slices cook fast. Start checking at 10–12 minutes to prevent them from breaking apart.
- Boiling after adding cream: Hard boiling can cause the soup to separate. Keep the heat low once the cream is in.
- Too much grease: Drain excess fat after browning the sausage.
Leaving a tablespoon boosts flavor without making the soup heavy.
- Under-seasoning: The broth, potatoes, and cream need salt. Taste as you go, especially after adding cream.
- Soggy kale: Add kale near the end to keep it bright and slightly toothsome.
Variations You Can Try
- Lighter version: Use turkey Italian sausage and half-and-half. Skip the bacon or use just a slice or two for flavor.
- Dairy-free: Swap cream for full-fat coconut milk.
The flavor stays rich and cozy without dairy.
- Extra veggies: Stir in diced carrots or celery with the onions, or add a handful of spinach with the kale.
- More smoky depth: Add a pinch of smoked paprika or use smoked bacon.
- Herb twist: Finish with fresh chopped parsley or a sprinkle of dried Italian seasoning with the broth.
- Different greens: Try Swiss chard or lacinato (Tuscan) kale for a slightly sweeter bite.
- Chunkier style: Cube the potatoes instead of slicing for a heartier texture.
FAQ
Can I use pre-cooked sausage?
Yes, but you’ll miss some flavor. Browning raw Italian sausage in the pot builds fond—the caramelized bits that make the broth richer. If using pre-cooked sausage, slice and sear it briefly to build flavor before adding the onions.
What potatoes work best?
Russets are classic because they soften and help thicken the soup.
If you want the potatoes to hold their shape more, use Yukon golds. Slice them thinly for quick, even cooking.
How do I keep the cream from curdling?
Bring the heat down before adding the cream and don’t let the soup boil afterward. If your broth is very acidic or salty, add the cream slowly while stirring to help it emulsify.
Can I make it in a slow cooker?
Yes.
Brown the bacon and sausage first on the stove. Add to the slow cooker with onions, garlic, broth, and potatoes. Cook on Low for 4–6 hours, add kale in the last 20–30 minutes, then stir in cream just before serving.
Is it spicy?
It depends on your sausage.
Mild Italian sausage keeps it mellow, while hot sausage brings a kick. You can also control heat with crushed red pepper flakes—start small and build to taste.
What can I serve with Zuppa Toscana?
Crusty bread, garlic breadsticks, or a simple side salad pair perfectly. A sprinkle of Parmesan and cracked black pepper on top makes each bowl feel restaurant-special.
Can I make it gluten-free?
Yes.
Most versions are naturally gluten-free, but always check labels on sausage and broth to be sure. Serve with gluten-free bread if you want something on the side.
Wrapping Up
Copycat Zuppa Toscana is comfort food you can count on—simple ingredients, one pot, and big flavor. Once you see how easy it is, you might skip the restaurant and make it part of your weeknight rotation.
Keep the base the same, tweak the spice and cream to your taste, and enjoy a bowl that’s warm, creamy, and deeply satisfying every time.
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