This Olive Garden-inspired Zuppa Toscana Soup is rich, creamy, and loaded with Italian sausage, tender potatoes, kale, garlic, onion, and a silky broth. It’s a cozy restaurant-style soup you can make at home with simple ingredients, and it works perfectly for weeknight dinners, cold-weather meals, meal prep, or serving a crowd.
The combination of spicy sausage, creamy broth, and soft potatoes makes this one of those soups that feels comforting without being complicated. Serve it with crusty bread, breadsticks, or a simple salad for a complete meal.
Why You’ll Love This Zuppa Toscana
- Creamy and comforting
- Packed with sausage and potatoes
- Easy one-pot recipe
- Great for meal prep
- Restaurant-inspired flavor
- Family-friendly
- Easy to customize
- Perfect with breadsticks
- Freezer-friendly with a few adjustments
Ingredients
For the Soup
- 1 pound Italian sausage
- 4 slices bacon, chopped
- 1 medium onion, diced
- 3 garlic cloves, minced
- 5 medium Yukon Gold or russet potatoes, thinly sliced
- 6 cups chicken broth
- 2 cups water
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper flakes, optional
- ½ teaspoon black pepper
- Salt, to taste
- 4 cups chopped kale
- 1 cup heavy cream
Optional Garnishes
- Freshly grated Parmesan
- Crushed red pepper flakes
- Chopped parsley
- Extra crisp bacon
- Black pepper
What Is Zuppa Toscana?
“Zuppa Toscana” means Tuscan soup, but the restaurant version most people know in the U.S. is a creamy soup featuring:
- Italian sausage
- Potatoes
- Kale
- Bacon
- Cream
- Chicken broth
It’s savory, rich, and slightly spicy depending on the sausage you use.
Best Sausage to Use
Italian sausage is the key flavor base.
Mild Italian Sausage
Best if you want a family-friendly version.
Hot Italian Sausage
Adds more heat and works especially well if you like spicy soup.
Half Mild, Half Hot
A great balance.
You can use links with the casings removed or bulk sausage.
If using raw pork or beef sausage, cook it thoroughly to 160°F (71°C).
If using chicken or turkey sausage, cook to 165°F (74°C).
Best Potatoes for Zuppa Toscana
Two varieties work especially well.
Yukon Gold
Creamy and buttery with a smooth texture.
Russet
Softer and starchier, which can help thicken the broth slightly.
For a soup that holds its shape a little better, Yukon Gold is a great choice.
How to Make Olive Garden-Style Zuppa Toscana
Step 1: Cook the Bacon
Place the chopped bacon in a large Dutch oven or stockpot.
Cook over medium heat until crisp.
Remove the bacon and place it on a paper towel-lined plate.
Leave a small amount of bacon fat in the pot for flavor.
Step 2: Brown the Sausage
Add the Italian sausage.
Break it into small crumbles with a wooden spoon or meat chopper.
Cook until browned and fully cooked.
Transfer to a plate if there is excessive grease.
Drain excess fat if needed.
Why Browning the Sausage Matters
Browning creates deeper savory flavor.
If you simply simmer raw sausage in broth, you miss the caramelized flavor that comes from direct contact with a hot pot.
Take a few extra minutes to brown it well.
Step 3: Cook the Onion
Add the diced onion to the pot.
Cook for approximately 4 to 5 minutes, until softened.
The onion will absorb some of the flavorful browned bits left by the sausage and bacon.
Step 4: Add Garlic
Add the minced garlic.
Cook for approximately 30 seconds, stirring constantly.
Don’t let the garlic burn.
Step 5: Add Broth
Pour in:
- Chicken broth
- Water
Scrape the bottom of the pot to loosen any browned bits.
Those browned bits contain a lot of flavor.
Step 6: Add Potatoes
Add the sliced potatoes.
Stir in:
- Italian seasoning
- Black pepper
- Crushed red pepper flakes, if using
Bring the soup to a gentle boil.
Step 7: Simmer
Reduce the heat.
Simmer for approximately 15 to 20 minutes, or until the potatoes are tender.
The exact time depends on how thickly the potatoes are sliced.
Step 8: Return the Sausage
Add the cooked sausage back to the pot.
Stir well.
Step 9: Add Kale
Add the chopped kale.
Simmer for approximately 3 to 5 minutes, until the kale softens.
Step 10: Add the Cream
Reduce the heat to low.
Stir in the heavy cream.
Do not aggressively boil the soup after adding the cream.
A gentle heat helps keep the broth smooth.
Step 11: Add Bacon
Stir in most of the cooked bacon.
Reserve some for garnish if desired.
Step 12: Taste and Adjust
Taste the soup before adding salt.
Sausage, bacon, broth, and Parmesan can all contain significant sodium.
Add extra:
- Salt
- Black pepper
- Red pepper flakes
only after tasting.
Step 13: Serve
Ladle into bowls.
Top with:
- Parmesan
- Bacon
- Black pepper
- Red pepper flakes
Serve hot with breadsticks or crusty bread.