I’m convinced this is the best Zuppa Toscana, loaded with creamy broth, Italian sausage, tender potatoes, and kale in every irresistible spoonful. It’s Olive Garden inspired, naturally gluten-free, and so good you’ll want the whole pot.

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I’m fully obsessed with this Zuppa Toscana because it hits every craving I have for a creamy, salty, slightly spicy bowl of soup without turning heavy or boring. The Italian sausage brings that rich, savory bite I want in every spoonful, and the kale keeps it from feeling like a one-note soup situation.

And yes, I absolutely go back for seconds. Maybe thirds.

It tastes like the Olive Garden version I used to crave, but bolder, fresher, and way more satisfying. But the real reason I love it?

That silky broth clinging to every bite. Ridiculously good, every single time.

Ingredients

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Italian sausage brings the cozy, savory kick that makes this soup feel hearty.
Bacon adds smoky crunch and that salty bite everyone secretly wants.
Olive oil helps the onion and garlic get soft, sweet, and fragrant.
Yellow onion gives the broth a mellow sweetness without taking over.
Garlic makes it smell like dinner’s already winning.
Russet potatoes turn tender and creamy, basically making the soup extra filling.
Chicken broth is the cozy backbone, keeping everything rich but not too heavy.
Heavy cream makes it silky, like the restaurant version you crave.
Whole milk lightens things up a little, so it’s not too much.
Kale adds color, texture, and yes, a little healthy moment.
Red pepper flakes bring a tiny kick if you’re into that.
Parmesan on top adds salty, cheesy goodness.
Plus, it just feels right.

Ingredient Quantities

1 pound Italian sausage (mild or spicy), removed from casings

6 slices bacon, chopped

1 tablespoon olive oil

1 medium yellow onion, diced

3 cloves garlic, minced

1.5 pounds russet potatoes, peeled and thinly sliced or diced

4 cups chicken broth

1 cup water

1 cup heavy cream

1/2 cup whole milk

4 cups kale, stems removed and chopped

1/4 teaspoon red pepper flakes, optional

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon freshly ground black pepper, plus more to taste

1/4 cup grated Parmesan cheese, for serving

How to Make this

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1. In a large pot or Dutch oven over medium heat, cook the chopped bacon until crisp; transfer bacon to a paper towel lined plate and reserve the rendered fat in the pot.

2. Add 1 tablespoon olive oil to the pot with the bacon fat if needed, then add the Italian sausage (removed from casings) and cook, breaking it up with a spoon, until browned and cooked through; remove excess fat if desired.

3. Add the diced onion to the pot and cook until softened, about 4 to 5 minutes, then stir in the minced garlic and cook 30 to 60 seconds until fragrant.

4. Add the thinly sliced or diced russet potatoes to the pot, then pour in 4 cups chicken broth and 1 cup water; bring to a boil, reduce heat, and simmer until potatoes are tender, about 10 to 15 minutes.

5. Stir in 1 cup heavy cream and 1/2 cup whole milk, then return the soup to a gentle simmer without boiling.

6. Add the chopped kale, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon red pepper flakes if using; cook until kale is wilted and tender, about 3 to 5 minutes.

7. Taste and adjust seasoning with additional salt and pepper as needed.

8. Stir the reserved crisp bacon back into the soup.

9. Serve the Zuppa Toscana hot topped with 1/4 cup grated Parmesan cheese per bowl.

Equipment Needed

1. Large pot or Dutch oven
2. Cutting board
3. Chef knife
4. Vegetable peeler
5. Wooden spoon or silicone spatula
6. Slotted spoon or spider
7. Measuring cups and measuring spoons
8. Colander
9. Paper towels
10. Ladle

FAQ

Can I make this soup ahead of time? Yes. Cool completely, refrigerate up to 3 days, or freeze up to 3 months. Reheat gently on the stove, adding a splash of broth or milk if it thickens.

Can I use ground pork or turkey instead of Italian sausage? Yes. Ground pork keeps the flavor closest to sausage. Turkey works for a lighter option but may need extra seasoning such as fennel or smoked paprika to mimic sausage notes.

How can I make the soup lower in fat? Use turkey or lean pork sausage, substitute half and half or whole milk for heavy cream, and reduce or omit bacon. Skim fat from the cooked broth for an extra step.

What is the best way to prevent potatoes from falling apart? Use firmer cooking potatoes like Yukon Gold, keep slices uniform, and simmer gently until just tender. Adding potatoes later in cooking helps them hold shape.

Can I substitute spinach for kale? Yes. Add spinach at the end and cook until wilted. Kale holds up better for reheating, while spinach gives a softer texture and milder flavor.

How do I adjust the soup if it is too salty or too thin? If too salty, add peeled, raw potato chunks and simmer for 10 minutes then remove them or add unsalted broth or a splash of cream to dilute. If too thin, simmer uncovered to reduce, or stir in a slurry of 1 tablespoon cornstarch mixed with 1 tablespoon cold water and cook until slightly thickened.

Zuppa Toscana Recipe (a La Olive Garden) Substitutions and Variations

Italian sausage: mild or spicy pork sausage can be swapped for ground turkey or chicken sausage, or for a smoky flavor use crumbled kielbasa or chorizo (adjust seasoning).
Bacon: substitute pancetta or prosciutto for a similar salty, savory bite, or use smoked ham or turkey bacon for a leaner option.
Heavy cream: use equal parts half and half plus 2 tablespoons melted butter for richness, or substitute evaporated milk for a lighter finish; full fat coconut milk works for a dairy free choice but will change flavor.
Kale: replace with baby spinach for a milder, quicker-cooking green, Swiss chard for similar texture, or collard greens for a chewier, heartier leaf.

Pro Tips

1. Crisp the bacon extra well and set it on paper towels to drain. The contrast between crunchy bacon bits and silky soup makes every spoonful more interesting, and reserving the fat gives you more flavor to brown the sausage.

2. Brown the sausage until it develops golden bits on the edges. Those browned bits add a deep savory flavor to the broth. If the pot looks too greasy, spoon out a little fat but leave enough to carry the flavor.

3. Cut the potatoes slightly larger than you think, especially if you plan to simmer longer. They will break down a bit and starch will help thicken the soup naturally. If you want a creamier texture, mash a cup of the cooked potatoes right in the pot.

4. Add the cream and milk off a full rolling boil. Keep the soup at a gentle simmer afterward so the dairy does not separate. Taste and adjust salt after the dairy, since cream can mute seasoning.

5. Stir in most of the bacon and Parmesan, then reserve a small amount for topping each bowl. Finish with a splash of good olive oil or a sprinkle of crushed red pepper if you like heat.

Zuppa Toscana Recipe (a La Olive Garden)

Recipe by Nikoli Athen

0.0 from 0 votes

Servings

servings

Calories

561

kcal

Equipment: 1. Large pot or Dutch oven
2. Cutting board
3. Chef knife
4. Vegetable peeler
5. Wooden spoon or silicone spatula
6. Slotted spoon or spider
7. Measuring cups and measuring spoons
8. Colander
9. Paper towels
10. Ladle

Ingredients

1 pound Italian sausage (mild or spicy), removed from casings
6 slices bacon, chopped
1 tablespoon olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1.5 pounds russet potatoes, peeled and thinly sliced or diced
4 cups chicken broth
1 cup water
1 cup heavy cream
1/2 cup whole milk
4 cups kale, stems removed and chopped
1/4 teaspoon red pepper flakes, optional
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
1/4 cup grated Parmesan cheese, for serving

Directions

In a large pot or Dutch oven over medium heat, cook the chopped bacon until crisp; transfer bacon to a paper towel lined plate and reserve the rendered fat in the pot.
Add 1 tablespoon olive oil to the pot with the bacon fat if needed, then add the Italian sausage (removed from casings) and cook, breaking it up with a spoon, until browned and cooked through; remove excess fat if desired.
Add the diced onion to the pot and cook until softened, about 4 to 5 minutes, then stir in the minced garlic and cook 30 to 60 seconds until fragrant.
Add the thinly sliced or diced russet potatoes to the pot, then pour in 4 cups chicken broth and 1 cup water; bring to a boil, reduce heat, and simmer until potatoes are tender, about 10 to 15 minutes.
Stir in 1 cup heavy cream and 1/2 cup whole milk, then return the soup to a gentle simmer without boiling.
Add the chopped kale, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon red pepper flakes if using; cook until kale is wilted and tender, about 3 to 5 minutes.
Taste and adjust seasoning with additional salt and pepper as needed.
Stir the reserved crisp bacon back into the soup.
Serve the Zuppa Toscana hot topped with 1/4 cup grated Parmesan cheese per bowl.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.