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Made with Italian Sausage, potatoes, and kale, this Zuppa Toscana Recipe is exactly what you need to warm up on a cold day! The sweet Italian sausage flavors, the creamy broth, and the potatoes and kale add substance to make this hearty and healthful. It’s a relatively quick recipe to make and doesn’t take a bunch of prep work, either. Delicious served with Four Cheese Texas Toast or my Mom’s Potato Rolls.
Olive Garden Copycat Recipe
Have I got a winner of a dinner for you today! A hearty, easy to make, stick to your ribs soup that everyone will love! Zuppa Toscana looks pretty plain jane, but let me tell you, the flavor in this will knock your taste buds off. One pot of this doesn’t last long and it’s just what we needed to warm up and fill some empty tummies! A copycat recipe to Olive Garden’s Zuppa Toscana, you can make this at home, too!
Make this soup your own! Variations:
I encourage you to experiment and make this Zuppa Toscana Soup your own, based on your likes, dislikes and what you have on hand. Here are a couple of suggestions to get you started, let me know how it goes in the comments below.
- Spinach: replace kale with spinach! The spinach will wilt a lot more than the kale will, but still equally delicious with a big nutritious kick.
- Beans: Instead of using potatoes, try using canned white beans, or really any can of beans will work!
- Bacon: saute some bacon along with the sausage for an extra shot of flavor!
- Veggies: feel free to load this sucker up full of vegetables. Carrots, celery, zucchini, broccoli, it’s all fair game.
- Smoked Sausage: don’t like Italian Sausage? No problem! Try a tasty smoked sausage. Since most of the flavor comes from the meat, be sure you’re using one with lots of flavor.
How to Make Zuppa Toscana Soup
The directions for this recipe are really simple! For full details see the recipe card down below. Here is what you can expect when making this recipe:
In a large pot, cook sausage until browned and cooked thoroughly. Remove from pot and drain on paper towels.
Add Remaining Ingredients (except heavy cream)
In same pot, melt butter and saute onions until softened, about 5 minutes. Stir in garlic and cook until fragrant, another minute. Stir in cooked sausage and flour. Cook 2 minutes to cook out the raw flour taste. Add in chicken broth and seasonings. Bring to boil, then reduce to simmer. Stir in kale and potatoes.
Pro Tip: To take the bitter edge off of the kale, blanch it for a couple minutes in boiling water before adding to soup.
Cover and cook 10-15 minutes or until potatoes are tender.
Add Heavy Cream + Serve
When ready to serve, remove the bay leaf and add the heavy cream.
My Soup Isn’t Thick! What do I do?
If you made this recipe and you noticed that its not as thick or creamy as you’d like, the solution is a relatively quick fix. After the soup is made in its entirety, simply whisk 2 tablespoons of flour into 1/2 cup water to create a slurry and then gently stir that into the pot of soup. After a minute or two, it should thicken up slightly.
If you have read this section before you’ve begun making Zuppa Toscana, simply increase the flour to 6 tablespoons instead of 1/4 cup (which is 4 tablespoons). Stir the flour into the cooked onions and sausage before adding in the broth. That should do the trick!
Storing Leftover Zuppa Toscana Soup
Store any leftovers in an airtight container in the fridge for up to 3-4 days.
To Freeze – I love that this soup freezes so well! Allow soup to cool completely before placing in a freezer safe, airtight container. Soup will stay fresh for up to 3 months in the freezer.
To Thaw – Allow to thaw overnight in the fridge. Reheat gently to keep from getting mushy potatoes.
Love Kale? Here are More Kale Recipes:
- Kale Salad Recipe
- Garlic Chicken & Kale Spaghetti (family favorite!)
- Kale, Pomegranate, and Bacon Salad with Warm Maple-Bacon Dressing
- Teriyaki Glazed Garlic Kale Meatballs with Mango Avocado Salsa
With the cold months of the year are starting to settle in, make a nice big comforting pot of Zuppa Toscana soup. It’s sure to please even the pickiest eaters!
The printable recipe card is down below, have a great weekend, friends! 🙂
Zuppa Toscana Soup
- 1 lb Italian Sausage sweet or spicy, you choose
- 2 tablespoons butter
- 1 onion diced
- 2 cloves garlic minced
- 1/4 cup all purpose flour
- 6 cups chicken broth
- 1 bay leaf
- salt & pepper to taste
- 4 cups kale stalks removed & torn into bite sized pieces
- 2 medium russet potatoes washed and sliced into 1/2 inch pieces
- 1 cup heavy cream
- In large pot over medium heat, cook sausage until browned and cooked thoroughly. Remove from pot and drain on paper towels.
- In same pot, melt butter and saute onions until softened, about 5 minutes. Stir in garlic and cook until fragrant, another minute. Stir in cooked sausage and flour. Cook 2 minutes to cook out the raw flour taste. Add in chicken broth and seasonings. Bring to boil, then reduce to simmer. Stir in kale and potatoes. Cover and cook 10-15 minutes or until potatoes are tender.
- When ready to serve, remove the bay leaf and add in heavy cream.