Dinner

Copycat Olive Garden Zuppa Toscana Recipe

ByMariam Harutyunyan March 25, 2026March 25, 2026

Introduction

Zuppa Toscana is a comforting Italian soup loved for its rich flavors and hearty ingredients. This copycat version from Olive Garden combines spicy sausage, tender potatoes, and fresh kale in a creamy broth that’s perfect for any day.

A close-up of a creamy soup in a yellow pot, showing a shiny silver ladle lifting a spoonful. The soup has a light beige, smooth broth as the base layer. On top, there are three main layers mixed: bright green kale leaves with a curly texture, chunks of browned sausage with a rough surface, and small pale yellow potato pieces with soft edges. There is also a square piece of toasted bread with a golden-brown crust. The pot is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb. hot Italian sausage, casings removed
1 large onion, chopped

3 cloves garlic, minced
Kosher salt

Freshly ground black pepper
6 cups low-sodium chicken broth

4 large russet potatoes, diced
1 bunch curly kale, leaves stripped and chopped
3/4 cup heavy cream

4 slices cooked bacon, chopped
1/4 cup freshly grated Parmesan, for serving

Instructions

Step 1: In a large pot over medium heat, cook the sausage, breaking it up with the back of a wooden spoon, until browned and no longer pink, about 5 to 7 minutes. Transfer the cooked sausage to a plate to drain.

Step 2: Add the chopped onion to the pot and cook until soft, about 5 minutes. Then add the minced garlic and cook for another minute until fragrant. Season with salt and pepper.
Step 3: Pour in the chicken broth and add the diced potatoes. Cook until the potatoes are tender, about 23 to 25 minutes.
Step 4: Stir in the chopped kale and cook until the leaves are tender and bright green, about 3 minutes. Then stir in the heavy cream, cooked sausage, and chopped bacon. Simmer for 5 more minutes.

Step 5: Adjust seasoning with pepper as needed. Garnish with freshly grated Parmesan and serve hot.

Tips & Variations

For a milder soup, substitute sweet Italian sausage instead of hot.
Use baby potatoes for a creamier texture that doesn’t require dicing.

If kale isn’t available, substitute with spinach or Swiss chard for a different green.
To make it dairy-free, replace heavy cream with coconut milk and omit the Parmesan cheese.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent curdling of the cream. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A close-up of a creamy soup in a white pot with a smooth pale yellow broth as the base layer, filled with visible chunks of cooked sausage brown in color and pieces of pale white potato. Green kale leaves float throughout the soup, adding textured leafy layers on the surface. The soup has a slightly thick consistency with small bubbles and bits of seasoning scattered across. The pot sits on a white marbled surface with a striped cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground pork instead of Italian sausage?

Yes, ground pork can be used but adding Italian seasoning and red pepper flakes will help replicate the sausage’s flavor.

Is it necessary to peel the potatoes?

Peeling is optional; leaving the skin on adds texture and nutrients. Just be sure to scrub them well before dicing.

Mariam Harutyunyan