Zuppa Toscana Soup from Olive Garden features a savory blend of Italian sausage, creamy potatoes, kale, and onions in a rich, flavorful broth, delivering a hearty and comforting Italian classic.
Equipments
- Large pot or Dutch oven
- Wooden spoon or spatula
- Knife
- Cutting board
- Ladle
- Measuring cups
- Measuring spoons
- Colander (optional)
Ingredients
- 1 lb (450g) Italian sausage
- 4 cups (1 L) low-sodium chicken broth
- 1 cup (240 ml) heavy cream
- 4 medium russet potatoes
- 1 large yellow onion
- 3 cloves garlic
- 3 cups (90g) kale
- 1/2 teaspoon crushed red pepper flakes
- Salt
- Black pepper
Italian sausage should be fresh and high-quality to ensure the authentic flavor of Zuppa Toscana Soup. Russet potatoes are ideal for their starchy texture, which thickens the broth and adds creaminess. Kale should be fresh and tender, as tougher leaves can affect the soup's texture. Using low-sodium chicken broth allows you to control the saltiness, preventing the soup from becoming too salty. Your Zuppa Toscana Soup copycat will closely match Olive Garden's classic by carefully selecting these key ingredients.
Instructions
- Instructions:
- Remove casing from Italian sausage and crumble.
- Heat large pot over medium heat.
- Add sausage; cook until browned and cooked through.
- Transfer sausage to a plate; set aside.
- Drain excess fat, leaving about 1 tablespoon in pot.
- Dice onion; mince garlic.
- Add onion to pot; sauté until translucent.
- Add garlic; cook 1 minute until fragrant.
- Slice potatoes into 1/4-inch rounds (leave peels on for rustic texture if desired).
- Add potatoes, chicken broth, and red pepper flakes to pot.
- Bring to a boil; reduce heat to simmer.
- Simmer 10–15 minutes, until potatoes are fork tender.
- Roughly chop kale; discard thick stems.
- Return cooked sausage to pot.
- Add chopped kale; stir to combine.
- Pour in heavy cream; stir gently.
- Simmer 5 minutes, until kale is wilted and soup is heated through.
- Season with salt and black pepper to taste.
- Serve hot with ladle.
Substitution
Zuppa Toscana Soup from Olive Garden copycat recipes often call for Italian sausage, but you can substitute with turkey sausage or a plant-based sausage alternative to suit dietary preferences. If russet potatoes are unavailable, Yukon gold or red potatoes provide a similar creamy texture and absorb the broth flavors well. When kale is hard to find, consider using spinach or Swiss chard as a nutrient-rich leafy green substitute. You can adjust the richness of the soup by replacing heavy cream with half-and-half or coconut milk for a dairy-free option. Ensure your broth is low-sodium if you prefer controlling salt levels during cooking.
Tips
Ensure you brown the Italian sausage thoroughly for deep flavor, but avoid burning it by stirring regularly with a wooden spoon. When slicing potatoes, keeping the skin on adds nutrients and rustic texture, enhancing the soup's heartiness. Simmer the soup gently after adding kale and cream to prevent curdling and preserve the creamy consistency. Always season your soup at the end to adjust flavors accurately, as the broth and sausage already contain salt.
Nutritions
Zuppa Toscana Soup provides a balanced mix of protein, healthy fats, and carbohydrates from Italian sausage, heavy cream, and russet potatoes. Kale adds fiber, vitamins A, C, and K, along with antioxidants that support your immune system. The low-sodium chicken broth keeps sodium levels moderate, making it a hearty yet nutritious option. Your meal delivers essential nutrients while maintaining a comforting and satisfying flavor.
Storage
Store Zuppa Toscana soup in airtight containers to maintain freshness and prevent odors from spreading in the refrigerator. Your soup will stay good for up to 3-4 days when kept at or below 40degF (4degC). For longer storage, freeze portions in freezer-safe containers for up to 2-3 months, thawing in the refrigerator before reheating gently on the stove.
Variation or Alternatives
You can substitute Italian sausage with spicy chorizo or turkey sausage for a different flavor profile and leaner option. If russet potatoes are unavailable, Yukon Gold potatoes provide a creamier texture when cooked. Using coconut milk instead of heavy cream offers a dairy-free alternative while adding a subtle richness to the broth. For a vegetarian twist, replace sausage with sauteed mushrooms and vegetable broth to maintain hearty depth.
Allergies
Zuppa Toscana Soup contains Italian sausage, which may trigger allergies for individuals sensitive to pork or processed meats. The heavy cream and butter used in the recipe can cause adverse reactions for those with dairy allergies or lactose intolerance. Your allergy concerns should be carefully reviewed, especially regarding common allergens like dairy and meat products in this dish.
Why this recipe?
Zuppa Toscana Soup from Olive Garden captures hearts with its rich blend of Italian sausage, creamy potatoes, kale, and savory broth that delivers a comforting and hearty experience. The balanced flavor profile and wholesome ingredients make it a popular choice for those seeking a warm, satisfying meal. Attempting the copycat recipe allows you to customize the seasoning and control the ingredients for a healthier or allergen-friendly version. Your homemade Zuppa Toscana brings restaurant-quality taste to your kitchen, perfect for sharing with family or enjoying as a cozy solo treat.