Easy Zuppa Toscana – A Cozy, Creamy Italian Soup You’ll Love

If you’ve ever found yourself craving a warm, comforting bowl of Olive Garden’s famous Zuppa Toscana, you’re not alone. There’s something irresistible about that velvety broth, tender potatoes, hearty sausage, and vibrant kale all simmering together in one soul-soothing dish. The good news? You can recreate this restaurant favorite at home—and it’s even better than the original!

This easy Zuppa Toscana copycat is rich, creamy, and bursting with Italian-inspired flavor. Whether you’re curled up on a chilly evening or hosting a casual dinner for friends, this soup hits the spot every time. Plus, it’s simple to make and budget-friendly. You’ll love how easy this is!

Ingredients

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Here’s everything you’ll need to make a delicious pot of homemade Zuppa Toscana:

• 1 lb Italian sausage (mild or spicy depending on your preference)
• 1/2 tsp crushed red pepper flakes (optional, for heat)
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 3 cups water
• 4 cups russet potatoes, thinly sliced (about 3 medium)
• 1 tsp salt (adjust to taste)
• 1/2 tsp ground black pepper
• 2 cups fresh kale, chopped (stems removed)
• 1 cup heavy cream
• 1 tbsp olive oil (optional, if sausage is lean)
• Grated Parmesan cheese, for garnish (optional)
• Cooked, crumbled bacon, for garnish (optional)

Ingredient Tips:

• Sausage: Spicy sausage adds a bold kick, but if you’re serving kids or prefer it mild, go with sweet Italian sausage instead.
• Potatoes: Russet potatoes are classic here—they hold their shape but soften beautifully. You can swap them for Yukon Golds for a slightly creamier bite.
• Kale: Remove the tough stems for a better texture. You can also use spinach as a quick substitute—it wilts faster and has a milder flavor.
• Cream: Want to lighten things up? Use half-and-half, whole milk, or even a plant-based cream alternative like oat or coconut cream.

Instructions

Let’s get cooking! Here’s how to make this cozy classic in just a few simple steps.

Step 1: Brown the Sausage

In a large soup pot or Dutch oven over medium heat, cook the Italian sausage. Break it into small crumbles as it browns. Once fully cooked, drain excess fat if necessary. If your sausage is lean and the pot is dry, add 1 tablespoon of olive oil for the next step.

Step 2: Sauté the Aromatics

Add the diced onion and sauté until soft and translucent, about 4–5 minutes. Stir in the minced garlic and optional red pepper flakes, cooking for another 30–60 seconds until fragrant.

Step 3: Build the Soup Base

Pour in the chicken broth and water, then add the sliced potatoes. Stir in salt and black pepper. Bring everything to a gentle boil, then reduce heat and simmer for 15–20 minutes, or until the potatoes are fork-tender and almost beginning to break down.

Step 4: Add the Greens and Cream

Add the chopped kale and stir it into the hot soup. Let it simmer for another 5 minutes until the kale wilts and becomes tender.

Now, slowly stir in the heavy cream. Let the soup simmer gently for 2–3 more minutes until everything is heated through. Taste and adjust seasoning if needed.

Step 5: Serve and Garnish

Ladle the soup into bowls and, if you like, top each serving with crumbled cooked bacon and a sprinkle of grated Parmesan. Grab some crusty bread, and you’re ready to dig in!

Tips and Tricks

• Make it Ahead: This soup actually tastes better the next day as the flavors meld. Just store it in the fridge overnight and reheat gently before serving.
• Control the Heat: If you’re sensitive to spice, skip the red pepper flakes and use mild sausage. If you love a spicy soup, double up on the flakes or add a splash of hot sauce.
• Texture Matters: For a thicker soup, let some of the potatoes break down by simmering a little longer. You can even mash a few pieces directly in the pot.
• Cream Substitutes: Try half-and-half, milk, or a dairy-free option like coconut milk. Just note that each choice will slightly change the flavor and texture.

Serving Suggestions

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This soup is hearty enough to be a meal on its own, but here are a few perfect pairings to complete your cozy night in:

• Crusty Artisan Bread: A rustic baguette or Italian loaf is perfect for dipping and soaking up that creamy broth.
• Garlic Breadsticks: Go full Olive Garden mode with homemade or store-bought garlic breadsticks.
• Side Salad: A crisp Caesar salad or a simple green salad with balsamic vinaigrette balances the richness of the soup.
• Toppings: Don’t skip the garnishes! A sprinkle of Parmesan cheese, fresh parsley, or a dash of red pepper flakes elevates every bowl.

Storage Instructions

Have leftovers? Great! Zuppa Toscana stores beautifully and makes for a fantastic next-day lunch or dinner.

• In the Fridge: Let the soup cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 3 days.
• Reheating: Warm it gently over low to medium heat on the stovetop. If the soup has thickened, stir in a splash of broth, milk, or water to loosen it up.
• Freezing Tips: You can freeze this soup for up to 3 months, though the texture of the potatoes and kale might change slightly. Freeze in individual portions for easy thaw-and-heat meals. Defrost in the fridge overnight before reheating.

Frequently Asked Questions

Can I make this soup vegetarian?
Absolutely! Use plant-based sausage and swap the chicken broth for vegetable broth. Replace heavy cream with a vegan cream or coconut milk for a fully dairy-free version.

What if I don’t have kale?
No worries—spinach makes a great substitute. Just add it toward the very end of cooking, as it wilts much faster than kale.

Can I use a slow cooker?
Yes! Brown the sausage and sauté the onions and garlic on the stove, then transfer everything (except the cream and kale) to the slow cooker. Cook on low for 6 hours. Stir in kale and cream about 15 minutes before serving.

Is this soup spicy?
It depends on your ingredients! Using spicy sausage and red pepper flakes will give it a nice heat, but you can easily keep it mild by choosing sweet sausage and leaving out the flakes.

How do I make the soup thicker?
Let it simmer longer to let the potatoes break down, or mash a few pieces into the broth. You can also stir in a spoonful of instant mashed potatoes as a quick thickener.

Final Thoughts

This homemade Zuppa Toscana is the ultimate comfort food—rich, satisfying, and packed with flavor. It’s easy enough for a weeknight dinner but impressive enough to serve to guests. Whether you’re looking to recreate a restaurant classic or just want something warm and cozy in your bowl, this soup will quickly become a favorite in your kitchen.

Whip up a pot tonight, and don’t forget the bread—you’ll want every last drop! Let me know how it turns out!