Zuppa Toscana Soup (Olive Garden Copycat)

What Makes This Recipe Work

Browning the sausage builds a fond on the pot that seasons the whole broth, and slicing the potatoes thin means they cook in the same time it takes the flavors to meld. The kale goes in last so it stays green and just tender.

Ingredients for Zuppa Toscana Soup (Olive Garden Copycat)

• 1 lb (450 g) spicy Italian sausage, casings removed
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 4 cups (950 ml) chicken broth
• 2 cups (480 ml) water
• 1 lb (450 g) russet potatoes, sliced into thin 1/8-inch half-moons
• 1 bunch lacinato or curly kale, stems removed and leaves torn (about 4 cups)
• 1 cup (240 ml) heavy cream
• 1/2 tsp salt, plus more to taste
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes, plus more for serving
• Olive oil for the pot, if needed

How to Make Zuppa Toscana Soup (Olive Garden Copycat)

1. Cook the sausage in a large pot or Dutch oven over medium-high heat, breaking it into small crumbles with a wooden spoon, until browned and cooked through, 7 to 8 minutes. Transfer to a plate with a slotted spoon, leaving the drippings in the pot.
2. Add the onion to the pot and cook in the sausage drippings until soft, about 5 minutes. Stir in the garlic, salt, pepper, and red pepper flakes and cook 30 seconds.
3. Pour in the broth and water, scrape up any browned bits on the bottom, and bring to a boil.
4. Add the sliced potatoes and simmer until tender when pierced, 10 to 12 minutes, adjusting the heat so the pot stays at a steady bubble.
5. Return the sausage to the pot, then add the kale and stir until it wilts and turns bright green, 2 to 3 minutes.
6. Lower the heat and stir in the cream. Warm gently until the soup is hot and lightly bubbling, about 2 minutes, without letting it boil.
7. Taste and adjust the salt and pepper, then ladle into bowls and finish with extra red pepper flakes.

Tips for the Best Zuppa Toscana Soup (Olive Garden Copycat)

• Slice the potatoes thin so they cook through in 10 minutes; thick wedges will still be firm when the kale is done.
• Ask your butcher for bulk spicy sausage if you can; it browns better than pre-linked links with casings removed.
• Add the kale at the very end so it keeps its color and a slight bite.
• If the soup looks too thick after cooling, loosen it with broth; the potatoes keep absorbing liquid as it sits.

Variations and Substitutions

• For slow cooker zuppa toscana, brown the sausage and onions, then cook everything except the kale and cream on low for 6 to 8 hours; add both in the last 15 minutes.
• Use mild Italian sausage and an extra pinch of red pepper flakes at the table if you are serving kids.
• Swap the heavy cream for half-and-half to lighten the bowl without losing the silky finish.
• A parmesan rind simmered with the broth adds body; fish it out before serving.

How to Store and Reheat

• Refrigerate for up to 4 days; the potatoes absorb broth, so loosen with a splash of chicken broth when reheating.
• Cream-based soups freeze safely but can separate; freeze the sausage, potato, and broth base without the cream for up to 2 months and stir cream in fresh.

Zuppa Toscana Soup (Olive Garden Copycat) FAQ