Easy Olive Garden Zuppa Toscana Soup Recipe

This hearty Italian sausage, potato, and kale soup is my ultimate comfort food bowl. I vibe with its creamy texture and deep, layered flavors that hit all my cravings. I adore how every spoonful feels like a cozy hug and reminds me that food can be both elevated and simple.

I always looked up to the original Olive Garden Toscana Soup, so when I discovered this Easy Olive Garden Zuppa Toscana Soup recipe, i knew i had to try it. Its a super quick and simple copycat version that packs a rich, creamy flavor that you just can’t resist.

I start by browning 1 lb italian sausage (casings removed) then add in a large chopped onion and minced garlic to develop a robust base. Next, i toss in thinly sliced russet potatoes along with 32 oz chicken broth and 4 cups water, which transforms into a hearty broth as it simmers.

The recipe truly shines with a bunch of kale added towards the end, and the finishing touch is 2 cups heavy cream. Seasoned with salt, freshly ground black pepper, and a pinch of red pepper flakes if you like a kick, this soup offers a balanced mix of protein, carbs and healthy greens.

Its a comforting meal ideal for a family sidedish or a wholesome dinner.

Why I Like this Recipe

I love this recipe because it feels like a warm, hearty hug and the Italian sausage gives it such a bold, savory flavor that makes every bite feel special.

Another reason is that the thinly sliced russet potatoes come out perfectly tender, mixing well with the sausage and onions even when I accidentally slice them unevenly sometimes.

I really appreciate how the kale adds a fresh twist to the creamy broth, so even though it’s super rich and indulgent, I still feel like I’m sneaking in something healthy.

Also, the heavy cream makes the soup amazingly smooth and luxurious while balancing out the spiciness from the red pepper flakes, which I like because it gives the dish its little kick.

Lastly, I like that its easy to make with just a few ingredients and steps. Even if I mess up a step here and there, it always turns out delicious enough to remind me why I love cooking it in the first place.

Ingredients

• Italian sausage is rich and spicy, full of protein that builds a savory foundation.
• Russet potatoes are starchy and tender, thickening the broth with hearty carbohydrates.
• Onions add sweetness and aromatic flavor that makes every spoonful pop.
• Garlic brings a bold punch and even helps the immune system, tasty as heck.
• Chicken broth forms a savory, umami-packed liquid base for the soup.
• Kale offers fiber, vitamins, and a refreshing crunchy texture.
• Cream makes Zuppa Toscana luxuriously smooth and rich in taste.
• Seasonings balance flavors with spice and a slight kick.
• Overall, Zuppa Toscana blends spice, creaminess and veggies into a satisfying meal.

Ingredient Quantities

• 1 lb Italian sausage (remove the casings)
• 4-5 medium russet potatoes, thinly sliced
• 1 large onion, chopped
• 2-3 cloves garlic, minced
• 32 oz chicken broth
• 4 cups water
• 1 bunch kale, stems taken off and roughly chopped
• 2 cups heavy cream
• Salt, to taste
• Freshly ground black pepper, to taste
• A pinch of red pepper flakes (optional)

How to Make this

1. Heat a large pot over medium heat and crumble in the Italian sausage (make sure you remove the casings) and cook it until it’s browned and gets a bit crispy.

2. Add the chopped onion to the sausage and cook until it turns soft and slightly translucent, then mix in the minced garlic and a pinch of red pepper flakes if you like some heat.

3. Toss in the thinly sliced russet potatoes and stir well so they get coated with the flavors from the sausage and onions.

4. Pour in the 32 oz of chicken broth and 4 cups of water, then bring the whole mixture to a bubbly boil.

5. Once boiling, reduce the heat and let it simmer for about 10-15 minutes or until the potatoes are tender when you poke them with a fork.

6. Stir in the roughly chopped kale (remember to take off the stems first) and let it cook for another 5 minutes so it softens just right.

7. Pour in the 2 cups of heavy cream slowly, stirring as you add it in to create that rich, creamy flavor.

8. Season the soup with salt and freshly ground black pepper to your taste, and give it a good stir to mix everything evenly.

9. Let the soup simmer for a few more minutes so all the flavors can come together perfectly.

10. Taste it one more time and adjust the seasonings if needed, then ladle it into bowls and serve hot, enjoy your copycat Zuppa Toscana like a true comfort food classic!

Equipment Needed

1. Large pot
2. Knife
3. Cutting board
4. Measuring cups
5. Stirring spoon
6. Fork (for testing potato tenderness)
7. Ladle

FAQ

• Q: Can i use turkey sausage instead of Italian sausage?
  A: Yeah, you can swap it out. The flavor might be a bit different but it’ll still be tasty.
• Q: Can i use spinach instead of kale?
  A: You can but kale gives that classic texture. Spinach will wilt way faster so you might need to add it near the end.
• Q: What should i do if i dont have heavy cream?
  A: You could use half and half or even coconut milk if you like, just remember it might change the taste a bit.
• Q: How do i make sure the potatoes cook evenly?
  A: Slice them thinly so they all get tender at the same time. Thicker slices might take too long.
• Q: How can i adjust the spice levels?
  A: Just add salt, black pepper and a pinch of red pepper flakes to your taste. If you want it sweeter or hotter, feel free to experiment.

Easy Olive Garden Zuppa Toscana Soup Recipe Substitutions and Variations

• If you don’t have Italian sausage, try turkey sausage, its a lighter option that still works great in this soup
• Instead of russet potatoes, use sweet potatoes or red potatoes which might cook faster and give a sweeter flavor
• You can swap heavy cream with half and half or whole milk if you’re aiming for a less rich version
• Use vegetable broth instead of chicken broth to make a vegetarian-friendly soup

Pro Tips

1. Make sure you cook the sausage long enough to get it nice and crispy before adding anything else cause that crunch brings a lot of flavor to the soup.
2. When you slice the potatoes, try to keep the slices even so they all cook at the same time and nothing gets too mushy or undercooked.
3. Add the cream slowly and stir non-stop, otherwise it might curdle and ruin the smooth texture of the soup.
4. Toss in the kale only in the last few minutes; overcooking it will make it lose that fresh green look and it can turn too soft.
5. Always taste the soup as you go, and don’t be afraid to add a bit more salt or pepper – it usually needs a little extra boost to bring all the flavors together.