This Olive Garden Zuppa Toscana recipe is a cozy one-pot soup made with Italian sausage, tender potatoes, kale, garlic, and a creamy chicken broth. My homemade version adds Italian seasoning and a Parmesan rind for even more savory flavor while keeping everything simple enough for a weeknight dinner.
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I have always been a sucker for a big bowl of Zuppa Toscana. There is just something about the combination of spicy Italian sausage, creamy broth, tender potatoes, and kale that hits the spot every single time.
This version is inspired by the classic Olive Garden soup, but I like to add a Parmesan rind while everything simmers for a little extra savory flavor. It is rich and comforting without being overly heavy, and the whole thing comes together in one pot in about 30 minutes.
If you love cozy soup recipes that are easy enough to make on a weeknight, this one deserves a spot in your rotation.
Why You’ll Love This Recipe
- Easy one-pot dinner: Everything cooks in the same pot, which means plenty of flavor and minimal cleanup.
- Ready in about 30 minutes: This homemade Zuppa Toscana comes together quickly enough for a busy weeknight.
- Loaded with flavor: Italian sausage, garlic, Italian seasoning, Parmesan, and creamy broth give every spoonful plenty of savory flavor.
- Better-than-takeout comfort food: You get all the cozy flavors of the Olive Garden favorite without leaving home.
- Easy to customize: Use mild or hot Italian sausage and adjust the red pepper flakes depending on how spicy you like your soup.
What Is Zuppa Toscana?
Zuppa Toscana translates to “Tuscan soup,” but the creamy sausage, potato, and kale version most Americans know is an Italian-American dish made famous by Olive Garden.
The restaurant-style version typically combines Italian sausage, potatoes, kale, chicken broth, and cream. My Olive Garden Zuppa Toscana copycat recipe keeps those familiar flavors while adding Italian seasoning and an optional Parmesan rind for even more depth.
Ingredients You’ll Need
Italian Sausage
Italian sausage creates the main flavor base for the soup. I like using hot Italian sausage for a little extra kick, but mild Italian sausage works perfectly if you are cooking for kids or prefer less heat.
Yellow Onion and Garlic
Fresh onion and garlic add plenty of savory flavor and create the aromatic base of the soup.
Yukon Gold Potatoes
Yukon Gold potatoes become tender and creamy while still holding their shape nicely in the broth. Russet potatoes will also work, but they tend to break down a little more as they cook.
Chicken Broth
Chicken broth keeps the soup flavorful without making it too heavy. Use a good-quality broth since it makes up the majority of the soup base.
Parmesan Rind
This is one of my favorite tricks for adding extra flavor to soups. Letting a Parmesan rind simmer in the broth gives it a rich, savory depth without making the soup overly cheesy.
It is technically optional, but I highly recommend tossing one in if you have it.
Italian Seasoning
Italian seasoning adds an extra layer of herbs to the broth and complements the sausage, garlic, and Parmesan.
Kale
Kale is the classic green used in Zuppa Toscana. It softens as it cooks but still keeps enough texture to hold up well in the creamy broth.
Heavy Cream
Heavy cream gives the soup its signature rich and creamy finish. You only need enough to make the broth silky without turning it into an overly thick cream soup.
Red Pepper Flakes
Red pepper flakes add a little extra heat. You can adjust the amount depending on whether you are using mild or hot Italian sausage.
Parmesan Cheese
Finish each bowl with freshly grated Parmesan for an extra salty, savory bite.
How to Make Olive Garden Zuppa Toscana
Brown the Italian Sausage
Add the Italian sausage to a large soup pot or Dutch oven and cook until browned and cooked through. Break the sausage into small bite-sized pieces as it cooks.
Sauté the Onion and Garlic
Add the diced onion and cook until softened, then stir in the garlic and cook just until fragrant. Cooking the aromatics in the rendered sausage fat helps build even more flavor into the soup.
Simmer the Potatoes
Add the chicken broth, potatoes, Italian seasoning, Parmesan rind, and red pepper flakes. Bring the soup to a gentle boil, then reduce the heat and simmer (covered) until the potatoes are fork-tender.
Add the Kale
Stir in the chopped kale and let it cook for a few minutes until softened.
Finish With Cream
Reduce the heat and stir in the heavy cream. Let the soup warm through without bringing it to a hard boil. Remove the Parmesan rind before serving, then taste and adjust the seasoning as needed. Ladle the soup into bowls and finish with plenty of freshly grated Parmesan.
Tips for the Best Zuppa Toscana
Use a Parmesan Rind
If you keep Parmesan rinds in your freezer, this is the perfect recipe for them. Simmering one in the broth adds an extra savory layer that makes the soup taste like it has been cooking much longer than it actually has.
Do Not Overcook the Potatoes
Simmer the potatoes just until they are fork-tender. Cooking them too long can cause them to break apart and make the broth overly starchy.
Adjust the Heat
For a spicier soup, use hot Italian sausage and add extra red pepper flakes. For a milder, family-friendly version, use mild Italian sausage and reduce or omit the red pepper flakes.
Add the Cream at the End
Wait until the potatoes are tender before adding the heavy cream. This keeps the broth smooth and prevents the cream from cooking longer than necessary.
What to Serve With Zuppa Toscana
This creamy soup is hearty enough to serve as a meal on its own, but I love pairing it with something simple on the side.
Crusty bread or garlic bread is perfect for soaking up the creamy broth. You can also serve it with breadsticks for the full Olive Garden-inspired experience.
For something lighter, pair your Zuppa Toscana with a simple green salad, Caesar salad, or roasted vegetables.
How to Store and Reheat Zuppa Toscana
Store leftover Zuppa Toscana in an airtight container in the refrigerator for up to 3 to 4 days.
Reheat individual portions gently in the microwave or warm the soup in a pot over medium-low heat until heated through. Avoid boiling the soup aggressively when reheating since the cream can separate.
You can freeze Zuppa Toscana for up to 2 to 3 months, but the potatoes may become softer and the cream can separate slightly after thawing. For the best texture, I prefer enjoying this soup fresh or refrigerated.
Frequently Asked Questions
What Is Zuppa Toscana Made Of?
The Olive Garden-style version of Zuppa Toscana is typically made with Italian sausage, potatoes, kale, chicken broth, garlic, onion, and heavy cream.
Is Zuppa Toscana Actually Italian?
The name translates to “Tuscan soup,” but the creamy sausage-and-potato version most Americans recognize is an Italian-American soup popularized by Olive Garden.
What Potatoes Are Best for Zuppa Toscana?
Yukon Gold potatoes are my favorite because they become tender and creamy while still holding their shape. Russet potatoes can also be used if that is what you have on hand.
Can I Use Mild Italian Sausage?
Absolutely. Mild Italian sausage works perfectly in this recipe and is a great choice if you want a less spicy soup.
Can I Substitute Spinach for Kale?
Yes. Baby spinach can be substituted for kale. Add it during the last few minutes of cooking since spinach wilts much faster than kale.
Is Zuppa Toscana Gluten Free?
The basic ingredients in this recipe are naturally gluten free, but always check the labels on your Italian sausage, chicken broth, and seasonings to make sure they do not contain any added gluten.
Can You Freeze Zuppa Toscana?
You can freeze it, although the texture of the potatoes and creamy broth may change slightly after thawing. For the best results, refrigerate leftovers and enjoy them within a few days.
What Goes Well With Zuppa Toscana?
Crusty bread, garlic bread, breadsticks, Caesar salad, or a simple green salad all pair well with this creamy sausage and potato soup.
More Cozy Soup Recipes
If you love this Olive Garden Zuppa Toscana recipe, try one of these other comforting soups next:
Olive Garden Zuppa Toscana Recipe
Ingredients
Equipment
Method
- Add the Italian sausage to a large Dutch oven or soup pot over medium-high heat. Cook, breaking it into bite-sized pieces, until browned and cooked through.
- Add the diced onion and cook until softened, about 3-4 minutes. Stir in the garlic and cook for about 30 seconds, just until fragrant.
- Add the potatoes, chicken broth, Italian seasoning, Parmesan rind, and red pepper flakes. Bring to a boil, then reduce the heat and simmer until the potatoes are fork-tender.
- Stir in the kale and cook for a few minutes, until softened.
- Reduce the heat to low and stir in the heavy cream. Cook just until warmed through. Do not bring the soup to a hard boil after adding the cream.
- Remove and discard the Parmesan rind. Taste and season with salt as needed. Ladle into bowls and serve topped with freshly grated Parmesan.
Video
Notes
- Sausage: Use hot Italian sausage for more heat or mild Italian sausage for a family-friendly version.
- Potatoes: Yukon Gold potatoes hold their shape well while becoming creamy and tender. Russet potatoes can also be used but may break down more during cooking.
- Parmesan Rind: Optional, but highly recommended. It adds savory depth to the broth as the soup simmers.
- Kale Substitute: Baby spinach can replace the kale. Add it at the very end since it wilts much faster.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
- Freezing: Freeze for up to 2 to 3 months, but keep in mind that the potatoes may soften and the cream can separate slightly after thawing.
- Reheating: Reheat gently over medium-low heat or in the microwave until warmed through. Avoid aggressively boiling the soup after the cream has been added.
- Nutrition (per serving, 6 servings): 513 calories, 35g fat, 32g carbs, 19g protein, 5g fiber. Nutrition information is an estimate. Actual values may vary based on specific ingredients and brands used.
This post was all about Zuppa Toscana.
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