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Zuppa Toscana Soup

Delicious and comforting soup made from Italian sausage, potatoes, kale, onions, garlic, chicken broth, and heavy cream... 7 ingredients. That's all you need to make this Olive Garden copycat* soup. Don't knock it before you try it--this simple recipe is hearty and soul-warming. This recipe makes about 4 quarts of soup in 30 minutes.

*Note: This recipe skips the bacon that you usually find in the Olive Garden version. Why? Because soggy bacon sucks, that's why. There's also plenty of flavor from the rendered sausage fat, so you're not missing out.

I understand that there will be two very different opinions on this recipe. The first: Olive Garden lovers. Those who worship the (admittedly delicious) endless breadsticks and buy-one-take-one-home deals. The second: the bourgeoisie who turn their nose up at popular chain restaurants. I used to be in the second group, TBH. But I went for a coworker's birthday a while back, and I ordered the Zuppa Toscana as my appetizer. And that shit was tasty as hell! AND I FELT LIKE FAMILY THERE!!! ...So I went home and recreated for my own family.

But in all seriousness, this soup is tasty, tummy-filling, and so easy to make.


  1. 1 lb hot Italian sausage, casings removed (you can use mild/sweet Italian sausage, too... I GUESS)

  2. 4 cloves garlic, minced

  3. 1 medium yellow or sweet onion, sliced

  4. 3 medium-sized russet potatoes, cut into 1 1/2 inch cubes

  5. 4 cups chicken broth

  6. 2 cups water

  7. 8 oz kale, chopped into 1 - 2 inch pieces

  8. 1 cup heavy cream

  9. Salt and pepper, to taste

  10. Optional: Red pepper flakes

*I did not count water, salt, or pepper in the 7 ingredient count, OK!??


  1. Heat a dutch oven or heavy bottomed pot on high heat.

  2. Remove the sausage casing (skin) and sauté the sausage on medium-high heat. Using a wooden spoon, crumble the sausage. Continue stirring until edges start to crisp, about 3 minutes.

  3. Add in the garlic, onions, and red chili flakes (if using). Stir for about 2 minutes.

  4. Pour in the chicken broth and water and bring the soup to a boil.

  5. Add in the potatoes and lower heat. Allow to simmer for about 10 minutes or until the potatoes are fork-tender. Taste the broth and add salt and pepper to your taste.

  6. Stir in the kale and heavy cream and continue cooking until the kale is tender, about 3 minutes.

  7. Serve immediately and go back to pretending you're better than Olive Garden.

- ya girl, ya breadstick bae, ya lover of cheap table wine,


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