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Zuppa Toscana Soup Recipe

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Zuppa Toscana soup was a welcome discovery at Olive Garden many years ago. With Italian sausage, potatoes, and kale in a creamy base, it’s a tasty, delicious soup. Best of all, you can have this Tuscan soup on the table in less than 45 minutes.

If you’re truly pressed for time, use frozen chopped onions, prepared minced garlic, and frozen kale instead of fresh. Preheat your broth and water in the microwave. Between that and eliminating the potatoes, you can turn Zuppa Toscana into a 10 minute soup.

Since fresh kale isn’t a vegetable that I ordinarily keep on hand, I keep frozen kale in the freezer. It an easy way to sneak extra nutrition into soups. If you don’t like the taste of kale, try frozen spinach instead.

TNF Tip: for the creamiest potato sausage kale soup, use heavy cream. Although half and half works here, it won’t be quite as rich. In case you didn’t know, half and half is a mixture of milk and cream.

For this olive garden soup recipe, I usually use Turkey Italian Sausage. That way I feel less guilty about using heavy cream. But, any type of ground sausage works. Just be sure to drain off the fat once the sausage is browned.

So, let’s make some Olive Garden Zuppa Toscana right at home!

Ingredients for Making Zuppa Toscana

  • Italian Sausage
  • Onion, diced
  • Garlic cloves, minced
  • Chicken broth or stock
  • Water
  • Heavy cream or half-n-half – heavy cream gives the richest flavor
  • Russet potatoes
  • Kale

Equipment Used for this Olive Garden Soup

How to Make Zuppa Toscana

Using a sturdy soup pot or Dutch oven cook the sausage on medium heat.

Break down the sausage into crumbles, uniform in size.

browning Italian Sausage in a cast iron dutch oven

While browning the sausage, add the onions and garlic.

Stir, until the vegetables and sausage are mixed together.

Preparing the soup in a cast iron dutch oven

Cook for 3-4 minutes, until the onions are translucent.

To speed things along, use this time to pre-heat the broth and water in the microwave.

a cast iron pot of potato sausage kale soup

Add broth and water to the hot Italian sausage and onions, then add potatoes. Bring to a boil, then reduce heat to low. Add the lid to your soup pot and simmer for 15 minutes. Cook until the potatoes tender.

Stir in the half and half or cream. Be sure to keep the burner on your lowest setting after adding the cream to prevent it from curdling.

Add the kale 5 minutes before serving Zuppa Toscana.

Optional: You can garnish it with some cooked bacon, parmesan cheese, and some red pepper flakes for a bit of spice.

As with Olive Garden, Zuppa Toscana soup pairs well with a little bread. Check out these recipes that will pair perfectly with this soup:

bowls of toscana soup


Is Zuppa Toscana really Italian?

Zuppa Toscana is a traditional Italian soup made with Italian sausage, chicken broth, bacon, cream, and vegetables such as onions, kale, and potatoes.

Can you freeze Zuppa Toscana?

Yes, you can freeze Zuppa Toscana. This is a freezer-friendly recipe. So if you don’t plan to eat the whole batch of soup, simply let it cool down, and then freeze. I generally freeze my Toscana in a freezer friendly bag.

How do you reheat frozen Zuppa Toscana?

If you have leftovers you want to reheat, you can do so in the microwave or on the stove. On the stove, reheat over low heat, stirring occasionally.

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Make the Best Zuppa Toscana Soup With This Recipe

Zuppa Toscana
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5 from 5 votes

Zuppa Toscana

This my copycat version of Olive Garden's soup. It's full of flavor with potatoes and sausage, yet has kale to balance the richness. To make it lower in fat, use turkey sausage.
Course Dinner, Soup, Main Course, Lunch
Cuisine Italian
Keyword Lunch, One Pot Meal, Easy Dinner, gluten-free, 30 minute meals, Soup, Main Course, Dinner
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8 servings
Calories 316kcal


  • Soup pot


  • 1 lb. Italian Sausage (I prefer Turkey Italian Sausage)
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 2 cups reduced sodium chicken broth or stock
  • 4 cups water
  • 1 cup heavy cream or half-n-half (heavy cream gives the richest flavor)
  • 3 russet potatoes, scrubbed and 2” diced
  • 2 cups kale, rough chopped


  • Using a heavy stockpot or Dutch oven, brown the Italian sausage, breaking in into smaller pieces. Drain any visible fat.
  • Add onions and sauté until translucent, 3-5 minutes. Add garlic and sauté until fragrant, 1 minute.
  • Mix in broth, water, and potatoes. Bring to a boil and simmer for 15 minutes, and potatoes are softened.
  • Stir in cream, keeping your burner on its lowest setting to prevent burning. Add kale and serve.


Serving: 1g | Calories: 316kcal | Carbohydrates: 19g | Protein: 12g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 54mg | Sodium: 656mg | Potassium: 665mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1780IU | Vitamin C: 31mg | Calcium: 87mg | Iron: 2mg

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