Copycat Zuppa Toscana Soup
Zuppa Toscana is one of the most popular soups served at Olive Garden, but the good news is that you can make an even better version right in your own kitchen! The homemade version is just as rich and creamy, but you can adjust the flavors to your liking—make it spicier, lighter, or even dairy-free if you need to. Plus, it’s a one-pot meal, so cleanup is a breeze!
Equipment
- Large Soup Pot or Dutch Oven
- Sharp knife & cutting board
- Wooden spoon or spatula
- Ladle
- Measuring Cups & Spoons
Ingredients
For the Soup Base:
- 1 tablespoon olive oil
- 1 pound Italian sausage mild or spicy – Spicy sausage adds a nice kick, but mild works well too!
- 1 small onion diced
- 3 cloves garlic minced – Fresh garlic makes all the difference in taste.
- 4 cups chicken broth – I love using low-sodium broth so I can control the salt level.
- 3-4 medium russet potatoes sliced into thin rounds
For Creaminess & Flavor:
- 1 cup heavy cream – This gives the soup a rich silky texture. If you prefer a lighter version, you can use half-and-half.
- ½ teaspoon crushed red pepper flakes optional – Adds a little heat, just like the restaurant version!
- Salt and black pepper to taste – Season to your liking.
- For the Greens & Final Touches:
- 2 cups fresh kale chopped – If you’re not a fan of kale, baby spinach is a great substitute.
- ½ cup grated Parmesan cheese optional, for serving
Instructions
Step 1: Brown the Sausage (5-7 minutes)
- Heat 1 tablespoon of olive oil in a large soup pot or Dutch oven over medium heat.
- Add 1 pound of Italian sausage and break it up with a wooden spoon. Cook until it’s browned and slightly crispy, about 5-7 minutes.
- If there’s too much grease, drain some off, but leave about a tablespoon for flavor.
- Pro Tip: If you like extra heat, use hot Italian sausage or add a pinch of red pepper flakes at this stage!
Step 2: Sauté the Aromatics (3-4 minutes)
- Add 1 small diced onion to the pot and cook for about 2 minutes, stirring often.
- Add 3 minced garlic cloves and cook for another minute, just until fragrant. Be careful not to burn the garlic!
- Pro Tip: Stir frequently so the garlic doesn’t stick to the bottom—it can turn bitter if it burns.
Step 3: Add Broth & Potatoes (10-15 minutes)
- Pour in 4 cups of chicken broth and bring it to a boil.
- Add 3-4 thinly sliced russet potatoes and lower the heat to a gentle simmer.
- Cook for 10-15 minutes, or until the potatoes are fork-tender.
- Pro Tip: Slicing the potatoes thinly helps them cook faster and makes the broth naturally creamy as they break down a little!
Step 4: Stir in the Cream & Kale (5 minutes)
- Reduce the heat to low and slowly pour in 1 cup of heavy cream, stirring gently.
- Add 2 cups of chopped kale and let it wilt for about 2-3 minutes.
- Pro Tip: If you prefer a lighter soup, use half-and-half instead of heavy cream, or try coconut milk for a dairy-free option.
Step 5: Final Touches & Serve!
- Taste the soup and season with salt and black pepper as needed. If you want extra spice, add more red pepper flakes.
- Let the soup simmer for another 2 minutes to let the flavors meld together.
- Ladle into bowls and top with grated Parmesan cheese for extra richness.
- Pro Tip: For even more flavor, crumble crispy bacon on top before serving!
Notes
Nutritional Value (Per Serving - Approximate)
- Calories: ~400-500 kcal
- Protein: ~15-20g
- Carbohydrates: ~30-35g
- Fat: ~25-30g
- Saturated Fat: ~12-15g
- Fiber: ~3-4g
- Sodium: ~900-1200mg
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.