Craving the comforting flavors of Olive Garden’s famous Zuppa Toscana? This incredible copycat recipe, affectionately known as kale soup, brings the restaurant experience right into your kitchen! It’s an absolute flavor explosion, combining savory Italian sausage, tender potatoes, and nutrient-rich kale in a rich, creamy broth. Perfect for those chilly evenings, this soup promises a warm, satisfying meal that’s surprisingly easy to make and, dare we say, even better than the original.
Zuppa Toscana is a beloved hearty Italian soup, renowned for its comforting blend of flavorful Italian sausage, tender russet potatoes, and vibrant kale, all swimming in a deliciously creamy broth. This robust dish is an ideal choice for warding off the chill on a cold winter day, providing warmth from the inside out.
In this comprehensive guide, we’ll walk you through crafting a perfect copycat version of Olive Garden’s iconic Zuppa Toscana. Our recipe captures the authentic taste and texture you love, offering a homemade alternative that allows for fresh ingredients and customization, often resulting in a lighter yet equally satisfying meal.
Table of Contents
Why This Zuppa Toscana Copycat Recipe Is a Must-Try
For many, Zuppa Toscana soup was a delightful discovery at Olive Garden, instantly becoming a staple order. This Tuscan-inspired creation masterfully combines robust Italian sausage, tender potatoes, and fresh kale, all enveloped in a rich, aromatic broth. It’s a symphony of textures and tastes – a little creamy, a touch spicy, and genuinely wholesome.
Our copycat recipe for Zuppa Toscana has been perfected to replicate that iconic restaurant taste, and it’s always a massive hit with anyone who tries it. My family consistently asks for second helpings, solidifying its place in our regular meal rotation. The best part? This incredible soup can be simmering on your stove and ready to enjoy in less than 45 minutes, making it an ideal choice for busy weeknights or cozy weekend dinners.
One of my favorite tips for this recipe involves kale. While fresh kale is wonderful, I often keep frozen kale on hand. It’s an incredibly easy way to boost the nutritional value of any soup without extra prep. If kale isn’t your preferred green, frozen spinach works beautifully as a mild alternative, wilting seamlessly into the hot broth.
When selecting your Italian sausage, feel free to choose what you love. I often opt for lean turkey Italian sausage to balance the richness of the heavy cream, allowing for a guilt-free indulgence. However, any type of ground Italian sausage – mild or spicy pork – will deliver fantastic flavor. Just remember to thoroughly drain off any excess fat after browning to keep the soup from becoming greasy. By following these simple steps, you’ll bring the authentic taste of Olive Garden’s Zuppa Toscana right into your home, ready to impress your family and friends!
⭐ Pro Tip for Ultimate Creaminess
For the absolute creamiest and most luxurious potato sausage kale soup, heavy cream is your secret ingredient. While half-and-half can be used as a lighter alternative, it won’t achieve the same depth of richness and velvety texture. Remember, half-and-half is a blend of whole milk and light cream, offering a less decadent finish than pure heavy cream.
Key Ingredients and Smart Substitutions
Crafting the perfect Zuppa Toscana begins with selecting quality ingredients. Here’s a detailed look at what you’ll need and how you can adapt them to your preferences:
- Italian Sausage: The heart of this soup’s savory flavor. Choose between mild or spicy pork Italian sausage based on your heat preference, or opt for turkey Italian sausage for a leaner alternative. Ensure it’s ground for easy browning.
- Onion, diced: A foundational aromatic that adds a subtle sweetness and depth. Yellow or white onions work best here.
- Garlic cloves, minced: Fresh garlic is indispensable for that authentic Italian aroma and taste. Don’t skimp on this!
- Chicken broth or stock: Provides the liquid base for the soup. Reduced-sodium chicken broth allows you to control the salt content. Vegetable broth can be used for a vegetarian option.
- Water: Used in conjunction with broth to achieve the ideal consistency and lighten the overall richness without sacrificing flavor.
- Heavy cream or half-and-half: This is where the soup gets its signature creaminess. Heavy cream offers the richest, most indulgent texture, while half-and-half provides a slightly lighter alternative.
- Russet potatoes: These starchy potatoes are perfect as they soften and release some starch, naturally thickening the soup slightly. You can also use Yukon Gold potatoes for a slightly creamier texture.
- Kale: The healthy green component that balances the richness of the sausage and cream. Fresh kale, with its tough stems removed and roughly chopped, is ideal. Frozen chopped kale is a convenient substitute; just add it directly to the pot.
- Optional additions: A pinch of red pepper flakes for an extra kick, salt, and freshly ground black pepper to taste.
Customize Your Soup: Recipe Variations
One of the best things about homemade Zuppa Toscana is how easily it can be adapted to suit various dietary needs and taste preferences. Get creative with these simple variations:
- To make this a delightful vegan Zuppa Toscana soup, simply omit the Italian sausage and replace it with a plant-based ground meat substitute, or focus on adding extra vegetables. Consider incorporating sliced carrots, celery, zucchini, or even mushrooms for added texture and umami flavor. Use vegetable broth and coconut milk or another dairy-free cream.
- For a low-carb Zuppa Toscana, the key is to swap out the potatoes. Instead, increase the amount of kale, or add other low-carb vegetables like cauliflower florets, radish slices, or even turnip chunks, which mimic the texture of potatoes.
- If you’re looking for a dairy-free soup, substitute the heavy cream with full-fat coconut milk. Be aware that coconut milk might impart a very subtle sweetness, but it blends wonderfully with the other savory flavors, creating a rich and creamy broth. Other plant-based creams like cashew cream can also work.
- Ensuring a gluten-free version is straightforward: always check the label of your chicken broth or stock to ensure it’s certified gluten-free. Most other ingredients are naturally gluten-free, but always read packaging for any hidden ingredients.
- Spice it up: Add more red pepper flakes with the garlic and onions for a soup with an extra kick.
- Add bacon: Crisp up some bacon and crumble it into the soup along with the sausage, or use it as a garnish.
Love soups? Don’t stop here! Be sure to try our incredibly comforting Cheeseburger Soup Recipe, the classic and creamy Clam Chowder Soup Recipe, our quick and flavorful Simple Chicken Tortilla Soup, and the delicious Sausage Tortellini Soup Instant Pot.
Step-by-Step: How to Make Zuppa Toscana Soup at Home
Creating this delicious Olive Garden copycat Zuppa Toscana at home is simpler than you might think. Follow these detailed steps for a perfect bowl of hearty, creamy soup:
1. Brown the Sausage and Sauté Aromatics
Begin by heating a sturdy soup pot or a Dutch oven over medium heat. Add your Italian sausage (pork or turkey) to the hot pot. Using a wooden spoon or spatula, break the sausage into crumbles, striving for uniform size, and cook until it’s thoroughly browned. This step is crucial for developing deep, savory flavor. Once browned, carefully drain off any excess fat from the pot to keep your soup light and flavorful.
With the sausage browned and fat drained, add the diced onions to the pot. Stir them in with the sausage and cook for 3-5 minutes until the onions become soft and translucent. This step softens their flavor and adds a subtle sweetness. Next, add the minced garlic and cook for just 1 minute more, stirring constantly, until it becomes fragrant. Be careful not to burn the garlic, as it can turn bitter quickly.
2. Combine Liquids and Potatoes, then Simmer
Pour the chicken broth (or stock) and water into the pot with the browned sausage, onions, and garlic. Stir everything together to combine. Then, add the diced russet potatoes. Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer gently for about 15 minutes. This simmering time allows the potatoes to become tender, easily pierced with a fork, and for the flavors to meld beautifully.
3. Add Cream and Kale for Finishing Touch
Once the potatoes are tender, it’s time to add the creamy element. Stir in the heavy cream (or half-and-half). This is a crucial step for achieving that signature Zuppa Toscana richness. After adding the cream, immediately reduce your burner to its lowest setting. It’s essential to avoid boiling the soup once the cream is added, as high heat can cause dairy to curdle. Stir gently to incorporate the cream evenly throughout the soup.
Finally, stir in the chopped kale. The heat of the soup will quickly wilt the kale, infusing the soup with its fresh, slightly bitter notes. Cook for just 3-5 minutes, or until the kale is tender-crisp and vibrant green. Overcooking the kale can make it mushy and dull its color.
Your Zuppa Toscana is now ready to be served! For an extra touch of indulgence and flavor, consider garnishing each bowl with some crumbled cooked bacon, a sprinkle of freshly grated Parmesan cheese, and a pinch of red pepper flakes for a bit of warmth and spice. Enjoy this incredibly satisfying and flavorful homemade soup!
Perfect Pairings: Serving Suggestions
This hearty Zuppa Toscana, with its rich blend of sausage, potatoes, and kale, is substantial enough to be a complete meal on its own. However, like its Olive Garden inspiration, it truly shines when paired with a few complementary sides that enhance its flavors and textures. Here are some ideas for a delightful dining experience:
- Crusty Bread: A must-have! Serve with warm, crusty Italian bread, a fresh baguette, or classic garlic breadsticks to soak up every last drop of the savory broth.
- Fresh Salad: Balance the richness of the soup with a light and refreshing side salad. A simple green salad with a vinaigrette dressing, or a classic Caesar salad, makes an excellent companion.
- Baked Beans: For an even heartier meal, a small side of baked beans can add another layer of comfort food.
- Mashed Potatoes: If you’re a potato lover, a small serving of creamy mashed Yukon Gold potatoes can be a decadent addition, complementing the potatoes already in the soup.
- Protein Accompaniments: While the soup has sausage, it can also serve as a flavorful side dish for a variety of main courses. Consider pairing it with a grilled steak, roasted chicken, or even simple pan-seared fish for a well-rounded meal.
- Wine Pairing: A crisp, dry white wine like a Pinot Grigio or a light-bodied red like a Chianti can beautifully complement the flavors of this Italian-inspired soup.
Frequently Asked Questions About Zuppa Toscana
Zuppa Toscana is indeed a traditional Italian soup, originating from the Tuscan region. It typically features a rich combination of Italian sausage, chicken broth, crispy bacon, heavy cream, and wholesome vegetables like onions, kale, and potatoes, making it a staple of comforting Italian cuisine.
Absolutely, Zuppa Toscana is a freezer-friendly recipe, making it perfect for meal prep or enjoying leftovers another day. Allow the soup to cool completely before transferring it to freezer-safe bags or airtight containers. It typically keeps well in the freezer for up to 2-3 months. For best results, consider freezing it without the kale and adding fresh kale when reheating, as frozen kale can sometimes become a bit soft after thawing.
To reheat frozen Zuppa Toscana, it’s best to thaw it in the refrigerator overnight. Once thawed, you can reheat it gently on the stovetop over low to medium heat, stirring occasionally, until it’s warmed through. If the soup has thickened considerably, you might want to add a splash of water or extra chicken broth to achieve your desired consistency. Avoid boiling the soup vigorously to prevent the cream from curdling.
This hearty Olive Garden-style Zuppa Toscana soup stores beautifully. In the refrigerator, it will keep for up to 3-4 days in an airtight container. For longer storage, it can be frozen for up to 2 months. I often portion it into single-serve containers, perfect for quick and easy lunches or dinners. When ready to reheat, simply place the desired amount in a pot on the stove over medium heat. You may need to add a little water or broth as the soup tends to thicken when it cools. If reheating from frozen, thaw in the fridge overnight before warming on the stove as described.
Curly kale or Lacinato kale (also known as dinosaur kale) are excellent choices for Zuppa Toscana. Both hold up well in the soup without becoming overly mushy. Remember to remove the tough central stems and chop the leaves into bite-sized pieces before adding them to the soup.
More Delicious Soup Recipes to Explore
If you loved this Zuppa Toscana, you’ll surely enjoy exploring more comforting soup recipes from our collection:
- Cream of Jalapeno Soup Recipe – A creamy, spicy delight for those who enjoy a little heat.
- Three Ingredient Tomato Soup – Simple, quick, and incredibly satisfying.
- Instant Pot Tortellini Soup – A hearty and flavorful meal ready in no time.
- Acorn Squash Soup – A warm and earthy option, perfect for autumn.
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Zuppa Toscana – Olive Garden Copycat Recipe
By Renae Gerhardstein
Get a taste of Olive Garden right at home with this irresistible copycat recipe for Zuppa Toscana Soup. This hearty potato sausage kale soup recipe is incredibly flavorful and can be ready in under 30 minutes, making it perfect for any night of the week.
Pin Recipe
Equipment
- Soup pot or Dutch Oven
Ingredients
- 1 pound Italian sausage (pork or turkey sausage)
- 1 yellow onion, peeled and diced
- 2 garlic cloves, minced
- 2 cups reduced-sodium chicken broth or stock
- 4 cups water
- 1 cup heavy cream or Half-and-Half (heavy cream provides the richest flavor)
- 3 russet potatoes, scrubbed and cut into 2-inch diced pieces
- 2 cups rough chopped kale (fresh or frozen, stems removed)
- Optional garnishes: Cooked bacon bits, grated Parmesan cheese, red pepper flakes
Instructions
- Using a heavy stockpot or Dutch oven, brown the Italian sausage over medium heat, breaking it into smaller pieces as it cooks. Once fully cooked, drain any visible excess fat.
- Add the diced onions to the pot and sauté for 3-5 minutes until they become translucent. Then, add the minced garlic and cook for just 1 minute more until fragrant, being careful not to burn it.
- Pour in the chicken broth and water, then add the diced potatoes. Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 15 minutes, or until the potatoes are tender when pierced with a fork.
- Stir in the heavy cream (or half-and-half). Immediately reduce the burner to its lowest setting to prevent the cream from curdling. Add the chopped kale and stir gently. Cook for another 3-5 minutes until the kale is wilted and tender-crisp. Serve hot, garnished with optional bacon, Parmesan, and red pepper flakes.
Notes
- For the creamiest potato sausage kale soup, use heavy cream. Half-and-half works for a lighter option but will result in a less rich texture.
- This recipe is freezer-friendly! Allow the soup to cool completely before freezing in airtight containers or freezer bags for up to 2-3 months. Reheat gently on the stovetop.
- Recipe Variations:
- Vegan: Omit sausage, use plant-based ground meat or extra vegetables (carrots, celery, zucchini), vegetable broth, and coconut milk for dairy-free cream.
- Low Carb: Replace potatoes with cauliflower florets, radish slices, or more kale.
- Dairy-Free: Use full-fat coconut milk or another plant-based cream instead of heavy cream.
- Gluten-Free: Ensure your chicken broth is gluten-free.
- Storing Instructions:
- Leftover Zuppa Toscana keeps well in the fridge for up to 3-4 days in an airtight container.
- When reheating, add a splash of water or broth if it has thickened. Reheat over medium heat on the stove, stirring occasionally.
Nutrition
Calories: 300kcal |
Carbohydrates: 21g |
Protein: 13g |
Fat: 19g |
Saturated Fat: 9g |
Polyunsaturated Fat: 1g |
Monounsaturated Fat: 3g |
Cholesterol: 74mg |
Sodium: 625mg |
Potassium: 493mg |
Fiber: 2g |
Sugar: 3g |
Vitamin A: 2312IU |
Vitamin C: 22mg |
Calcium: 83mg |
Iron: 2mg