Recipe

Olive Garden Style Zuppa Toscana

Creamy Italian sausage soup with potatoes and kale, made in one pot with simple ingredients and big cozy flavor.

By Matt Campbell

•

4.8

A steaming bowl of Zuppa Toscana with sliced potatoes, crumbled Italian sausage, and ribbons of kale in a creamy broth on a wooden table with a spoon beside it

Zuppa Toscana is one of those soups that somehow hits every comfort button at once. You get the savory Italian sausage, the tender potato slices, and a creamy, garlicky broth that tastes like you put in way more effort than you actually did. Add kale for a little bitter, leafy balance and you have a bowl that makes you slow down and take a second bite just to confirm, yes, it really is that good.

This is my Olive Garden style version, built for real life. No weird ingredients, no fussy steps. We will build flavor in one pot, simmer the potatoes until they are just tender, and stir in the cream at the end so it stays silky. You can make it mild, spicy, or somewhere in the middle depending on your sausage choice and how brave you get with the red pepper flakes.

Italian sausage, russet potatoes, kale, onion, garlic, chicken broth, cream, and seasonings arranged on a bright kitchen counter

Why It Works

One pot, big comfort. Cozy, creamy, and weeknight friendly without a sink full of dishes.
Potatoes thicken the broth naturally. A few slices break down as they simmer, giving you that cozy body without extra flour.
Cream stirred in at the end helps it stay smooth. Keep the heat gentle so it stays rich and velvety.
Kale goes in last so it stays tender. Bright and leafy, not overcooked.

Pairs Well With

Storage Tips

How to Store and Reheat

Fridge: Store in an airtight container for up to 4 days.

Reheat: Warm gently on the stove over medium-low, stirring often. If it thickens a lot, splash in a little broth or water to loosen it back up. Try not to let it boil hard once reheated, especially since dairy can separate if pushed too far.

Freezer note: Creamy soups can get a little grainy after freezing. If you want to freeze it anyway, it is best to freeze the soup before adding cream, then add cream after thawing and reheating. Frozen, it is best within 2 months.

A glass meal prep container filled with Zuppa Toscana soup with potatoes and kale, cooling on a kitchen counter with a lid nearby

Common Questions

Is this the official Olive Garden recipe?

No, this is an Olive Garden style copycat that hits the same cozy vibe and flavor profile. It is built for home kitchens with easy-to-find ingredients.

What makes this “Zuppa Toscana” style?

It is the combo of Italian sausage, potatoes, kale, and a creamy garlic broth. The flavor comes from browning the sausage, building the base with onion and garlic, and finishing with cream.

Can I use spinach instead of kale?

Yes. Add spinach in the last 1 to 2 minutes, just until wilted. Kale holds up longer, spinach melts faster. Both are good depending on your mood.

Do I have to use heavy cream?

Heavy cream gives the richest, most stable result. Half-and-half works too, but keep the heat gentle after you add it. Whole milk is doable in a pinch, but the soup will be lighter and less velvety.

How do I make it thicker?

Option 1: Simmer a few extra minutes uncovered. Option 2: Mash a few potato slices against the side of the pot and stir. Option 3: Add an extra potato.

How do I make it less spicy?

Use mild Italian sausage and skip the red pepper flakes. If it is already spicy, add a little more cream and an extra pinch of salt to balance it.

Can I make it in a slow cooker?

You can, but the best flavor comes from browning the sausage and softening the onions first. If you do slow cooker: brown sausage and onion on the stove, then cook with broth and potatoes on low until tender, and add cream and kale at the end.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large Dutch oven or heavy-bottom soup pot (5 to 7 quart)
Wooden spoon or sturdy spatula
Chef’s knife and cutting board
Measuring cups and spoons
Ladle

I love soups that feel like a hug but still have a little attitude. Zuppa Toscana is exactly that. The first time I tried making it at home, I went too gentle and ended up with a broth that tasted polite. Not bad, just quiet. Now I actually let the sausage and bacon do their job, then I keep the rest simple: potatoes until tender, kale at the end, and cream warmed gently so it stays smooth. It is the kind of soup that makes your kitchen smell like you know what you are doing, even if you are cooking in sweatpants and winging it.

Olive Garden Style Zuppa Toscana

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 6

Ingredients

1 pound Italian sausage (hot or mild), casings removed if needed
4 slices bacon, chopped
1 medium yellow onion, diced
4 cloves garlic, minced
1/2 teaspoon kosher salt to start, plus more to taste
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes (optional, to taste)
6 cups low-sodium chicken broth
1 1/2 pounds russet potatoes, sliced into half-moons (about 1/8 to 1/4 inch)
2 to 4 cups chopped kale (stems removed), packed (use more if you like it extra green)
1 cup heavy cream
1 tablespoon lemon juice (optional, brightens the finish)

Russet potatoes being sliced into thin half-moons on a cutting board next to a Dutch oven on the stove

Instructions

Brown the bacon. Set a large Dutch oven over medium heat. Add chopped bacon and cook until crisp, 6 to 8 minutes. Scoop bacon out with a slotted spoon and set aside. Leave about 1 to 2 tablespoons of fat in the pot, but do not stress the exact amount since bacon and sausage can vary. If you have a lot, spoon off the extra.
Brown the sausage. Add sausage to the pot. Break it up and cook until browned with a few crisp bits, 6 to 8 minutes. If there is a lot of grease, spoon off a little so the soup does not feel heavy.
Soften the onion and garlic. Add diced onion and cook until soft, 3 to 4 minutes, scraping up the browned bits. Add garlic and cook 30 seconds until fragrant. Stir in salt, pepper, and red pepper flakes if using.
Simmer the potatoes. Pour in chicken broth and bring to a simmer. Add sliced potatoes. Simmer (not a rolling boil) until potatoes are tender but not falling apart, 12 to 15 minutes. Thicker slices may take a couple extra minutes.
Add kale, then cream. Stir in kale and cook 2 to 3 minutes until wilted and bright. Lower the heat and stir in heavy cream. Warm gently for 2 minutes. Avoid a hard boil after the cream goes in to keep the texture smooth.
Finish and serve. Taste and adjust salt and pepper. Since bacon, sausage, and broth all vary, this is where you dial it in. Add lemon juice if you want a slightly brighter finish. Ladle into bowls and top with the reserved bacon. Optional but highly encouraged: a shower of Parmesan and a pinch of red pepper flakes at the table, plus crusty bread for dunking.