This Easy Zuppa Toscana is a hearty, creamy, and flavorful soup inspired by the famous Olive Garden classic! Made with Italian sausage, potatoes, kale, and a rich, garlicky broth, this comforting dish is perfect for chilly days and ready in just 30 minutes.
Why You’ll Love This Recipe
- Rich & creamy – A savory broth with cream and tender potatoes.
- Quick & easy – Ready in just 30 minutes!
- Hearty & filling – Packed with sausage, kale, and potatoes.
- Better than Olive Garden – Homemade and even more flavorful.
- Customizable – Make it spicy, dairy-free, or keto-friendly!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Soup:
- 1 lb Italian sausage (mild or spicy)
- 4 cups chicken broth
- 1 cup heavy cream (or half-and-half)
- 3 medium potatoes, thinly sliced
- 3 cloves garlic, minced
- 1 small onion, diced
- 2 cups kale, chopped
- ½ tsp red pepper flakes (optional, for heat)
- Salt & black pepper to taste
Optional Garnishes:
- Crumbled bacon
- Grated Parmesan cheese
- Chopped parsley
Directions
Step 1: Brown the Sausage
- In a large pot or Dutch oven, cook Italian sausage over medium heat until browned.
- Remove excess grease if necessary.
Step 2: Sauté the Aromatics
- Add onion and garlic to the pot, cooking for 2-3 minutes until fragrant.
Step 3: Add Potatoes & Broth
- Stir in potatoes, chicken broth, and red pepper flakes.
- Bring to a boil, then reduce to a simmer and cook for 15 minutes, or until potatoes are tender.
Step 4: Add Kale & Cream
- Stir in chopped kale and cook for 2 minutes until wilted.
- Reduce heat to low and stir in heavy cream.
Step 5: Serve & Enjoy!
- Season with salt and black pepper to taste.
- Garnish with bacon, Parmesan, or parsley.
Servings and Timing
- Servings: 4-6
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Variations
- Spicy Zuppa Toscana – Use hot Italian sausage and extra red pepper flakes.
- Lighter Version – Use turkey sausage and half-and-half.
- Dairy-Free Option – Replace heavy cream with coconut milk.
- Low-Carb/Keto – Swap potatoes for cauliflower florets.
- Extra Creamy – Add ½ cup mashed potatoes for a thicker broth.
Storage & Reheating
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: Freeze for up to 2 months (without cream; add after reheating).
- Reheating: Warm on the stovetop over low heat or in the microwave.
FAQs
Can I use spinach instead of kale?
Yes! Add spinach at the end for a similar texture.
What’s the best sausage for Zuppa Toscana?
Italian mild or spicy sausage works best.
Can I make this in a slow cooker?
Yes! Cook on LOW for 4-6 hours, adding cream at the end.
How do I thicken the soup?
Mash some of the potatoes or add a cornstarch slurry.
Can I use bacon instead of sausage?
Yes, but the flavor will be different.
What’s the best way to cut the potatoes?
Slice thinly for faster cooking or cube for a heartier texture.
Can I make this soup ahead of time?
Yes! The flavors develop even more overnight.
How can I make it vegetarian?
Use vegetable broth, meatless sausage, or mushrooms.
What can I serve with Zuppa Toscana?
Pair with garlic bread, salad, or crusty bread.
Can I double the recipe?
Yes! Use a large pot and double all ingredients.
Conclusion
This Easy Zuppa Toscana is warm, comforting, and packed with flavor, making it the perfect soup for any occasion! Whether you’re meal prepping, cooking for family, or just craving a cozy bowl, this quick 30-minute recipe is a must-try. Make it today and enjoy every creamy, savory spoonful!
PrintEasy Zuppa Toscana Recipe
This Easy Zuppa Toscana is a rich, creamy, and comforting soup, packed with Italian sausage, crispy bacon, tender potatoes, and fresh kale in a garlic-infused, creamy broth. A homemade version of the Olive Garden classic, this soup is hearty, flavorful, and ready in just 30 minutes!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6-8 1x
- Category: Soup, Comfort Food
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
- 1 lb Italian sausage (mild or spicy!)
- 4 strips bacon, chopped
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 3 medium russet potatoes, thinly sliced (or diced for quicker cooking!)
- 1 tsp Italian seasoning
- ½ tsp crushed red pepper flakes (optional, for a little heat!)
- 3 cups kale, chopped (or baby spinach for a milder taste!)
- 1 cup heavy cream (or half-and-half for a lighter option!)
- Salt & black pepper, to taste
- ¼ cup grated Parmesan cheese (for serving, optional!)
Instructions
Step 1: Cook the Meat
- In a large pot or Dutch oven, cook bacon over medium heat until crispy (about 5 minutes). Remove and set aside.
- In the same pot, add Italian sausage, breaking it into crumbles as it cooks. Brown until fully cooked (about 5-7 minutes), then drain excess grease.
Step 2: Sauté the Aromatics
- Add diced onion to the pot and cook until soft (about 3 minutes).
- Stir in garlic, Italian seasoning, and red pepper flakes (if using), cooking for 30 seconds until fragrant.
Step 3: Simmer the Soup
- Pour in chicken broth and add sliced potatoes.
- Bring to a gentle boil, then reduce heat and simmer for 10-15 minutes, or until potatoes are tender.
Step 4: Add Kale & Cream
- Stir in chopped kale and cook for 2-3 minutes, until wilted.
- Lower heat and pour in heavy cream, stirring to combine.
- Add salt & black pepper to taste.
Step 5: Serve & Enjoy!
- Ladle soup into bowls and top with crispy bacon and Parmesan cheese.
- Serve warm with crusty bread or garlic bread!
Serving Suggestions
- With Garlic Bread: Perfect for soaking up the creamy broth!
- With a Salad: Serve alongside a simple Caesar or garden salad.
- With Extra Spice: Add a dash of hot sauce or extra red pepper flakes.
Notes
- Want it lighter? Use half-and-half instead of heavy cream, or swap potatoes for cauliflower.
- Dairy-free? Use coconut milk or cashew cream.
- More veggies? Add carrots, zucchini, or bell peppers for extra nutrition.
- Make it ahead! Store in the fridge for up to 3 days—flavors get even better over time!