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Olive Garden Zuppa Toscana

Easy Olive Garden Zuppa Toscana Recipe

This Olive Garden Zuppa Toscana copycat is a creamy, hearty soup featuring Italian sausage, potatoes, kale, and a rich broth. Perfect for cozy dinners, this homemade version recreates the restaurant favorite in your own kitchen with simple ingredients and minimal effort.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6
Course: Soup
Cuisine: Italian
Calories: 380

Ingredients
  

  • 1 lb 450 g Italian sausage (spicy or mild), casing removed
  • 4 cups 960 ml chicken broth
  • 3 medium potatoes thinly sliced or diced
  • 1 cup heavy cream
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 2 cups kale chopped
  • ½ tsp red pepper flakes optional
  • Salt & black pepper to taste
  • Olive oil for cooking

Method
 

  1. In a large pot, heat a drizzle of olive oil over medium heat. Cook Italian sausage until browned, breaking into crumbles. Remove excess grease if necessary.
  2. Add onion and garlic, sauté until fragrant and softened, about 3 minutes.
  3. Stir in potatoes, chicken broth, and red pepper flakes. Bring to a boil, then reduce heat and simmer for 15–20 minutes, until potatoes are tender.
  4. Stir in chopped kale and heavy cream. Simmer for 5 more minutes until kale is tender and soup is heated through.
  5. Season with salt and pepper to taste. Serve hot with crusty bread.

Notes

  • Use thinly sliced Yukon gold potatoes for the best texture.
  • For a lighter version, substitute half-and-half for heavy cream.
  • Leftovers store well in the fridge for up to 3 days.
  • Can be made ahead and reheated gently on the stove.