Zuppa Toscana Recipe

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This easy Zuppa Toscana recipe is full of crumbled sausage, crispy bacon and potatoes in a creamy broth! This is our favorite Olive Garden copycat recipe! 

While everyone else goes to Olive Garden for the pasta… I am over there stuffing my face with bread sticks and soup. THIS version of their sausage and kale soup is amazing.

It has got a great light consistency and the kale is cooked to perfection. Nothing warms your belly on a cold night better! It is delicious served with fresh rolls or bread sticks. I should note, we like to use spicy sausage but it is just as yummy with regular.

Recipe Features:

• Copycat Recipe: This Olive Garden Copycat Recipe tastes exactly like the original!
• Ultimate Comfort Food: Warm soup that is filled with sausage, potatoes, and cream- The ultimate comfort dinner or appetizer.
• Easy Substitutions: I use Italian sausage, but you could substitute with your favorite variety. Half and half can be swapped with cream and kale can be left out or replaced with fresh spinach.

What you’ll need to make Zupa Toscana at home:

Full list of ingredients and amounts listed below in the recipe card.

• Sausage: I reach for mild Italian sausage. We add red pepper flakes to the soup which gives it a slight kick. If you like a more spicy soup, try a spicy sausage.
• Garlic: Fresh minced garlic is always the best.
• Chicken Broth: I keep Low Sodium Better Than Bouillon (affiliate) on hand. It has a lower salt level which gives me more control when seasoning.
• Potatoes: Waxy potatoes tend to hold up better in soups. I like to use Yukon Gold, which fall right around the middle as far as waxy potatoes go.
• Kale: No kale? No problem. You can leave it out or replace with spinach.
• Half and Half: I have also used cream in place of half and half with success.

Step by Step Instructions:

1. Gather your ingredients and prepare your cooking area. I find it is easiest to do all of your measuring and chopping beforehand.
2. Brown 1 pound of ground sausage in a large stockpot. Stir in red pepper flakes, garlic, chicken broth, and water. Bring to a simmer.
3. Meanwhile, in another pan, cook bacon pieces with chopped onions. Stir into your sausage mixture along with diced potatoes.
4. Simmer for 30 minutes. Stir in kale and half and half. Cook 10 more minutes.

Tips and FAQ’s:

Can Zuppa Toscana be frozen?

Yes. You can freeze this soup recipe. However, potatoes tend to break down once frozen and reheated. Freezing  does give a slightly different texture in your reheated soup recipe. In addition, it is also better to hold off on adding the kale and half and half until you reheat the frozen soup.

How long does this last?

This soup will last 3 to 4 days if stored properly in the refrigerator. I suggest using a quality airtight container. (affiliate)

Related Recipes:

• Copycat Wisconsin Cauliflower Soup
• Easy Broccoli Cheese Soup
• Lasagna Soup
• Chicken Pot Pie Soup
• Homemade Tomato Soup

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