Easy Olive Garden Zuppa Toscana Soup

If you’re craving a rich, soul-soothing soup that’s just as good as your favorite restaurant’s, this Easy Olive Garden Zuppa Toscana Soup is a total must-try! It’s loaded with juicy Italian sausage, silky potatoes, and velvety kale, all swimming in a luscious, garlicky cream broth.

The best part? You can have this hearty, crave-worthy meal on your table in less than an hour, all in one pot. No need to make a reservation—just cozy up at home and treat yourself to comfort in a bowl.

I adore serving this on chilly nights, or any time the family needs something warm and satisfying. This recipe is inspired by endless bowls at Olive Garden—it’s my absolute favorite soup to make (and eat) when I want that classic Italian-restaurant magic!

Why You'll Love This Recipe

• Ready in under an hour, with minimal prep and cleanup
• Creamy, savory broth packed with authentic Italian flavors
• Easily customizable for your favorite ingredients and dietary needs
• Fills your kitchen with an irresistible aroma—perfect comfort food
• Family-friendly and guaranteed to impress, just like the restaurant!

Key Ingredients for Easy Olive Garden Zuppa Toscana Soup

See recipe card below for full list of measurements, ingredients, and instructions.

Italian Sausage

Italian sausage is the heart of this soup, bringing a burst of savory, lightly spicy flavor that mimics the Olive Garden classic. You can use mild or hot sausage depending on your taste preference, and be sure to crumble it well as you brown it for the best texture. If you’re looking for a lighter option, try turkey sausage or even plant-based sausage for a vegetarian spin!

Russet Potatoes

Creamy russet potatoes soak up all the delicious flavors of the broth while helping to naturally thicken your soup. Slice them into 1/4-inch rounds for tender, melt-in-your-mouth bites. For a rustic twist, leave the skins on. Yukon gold or red potatoes work too, though they’ll result in a slightly different texture.

Kale

Kale adds a wonderful pop of color and just the right amount of earthy flavor, balancing the richness of the sausage and cream. Remove the tough stems and tear the leaves into bite-size pieces. If kale isn’t your favorite, feel free to swap in baby spinach for a milder, more delicate green.

Heavy Cream

A splash of heavy cream transforms this broth into a dreamy, velvety base. If you want to cut back on calories, half-and-half or whole milk can be used in a pinch—though you’ll sacrifice a touch of richness.

Bacon

Crispy bacon crumbles add a smoky, salty finish to each bowl. Use thick-cut bacon for bigger pieces and extra crunch. Pancetta or turkey bacon also make tasty alternates and keep the spirit of the dish intact.

Instructions for Easy Olive Garden Zuppa Toscana Soup

See recipe card below for full list of measurements, ingredients, and instructions.

Brown the Bacon and Sausage

Start by heating a large soup pot or Dutch oven over medium heat. Add chopped bacon and cook until it turns golden and crisp (about 4-5 minutes). Use a slotted spoon to transfer the bacon to a paper towel-lined plate for garnish, leaving the drippings in the pot.

Add the Italian sausage to the same pot. Break it up with a spatula and cook until browned and cooked through, about 5-7 minutes. Drain excess fat if needed but leave a little for flavor!

Sauté the Aromatics

Add a splash of olive oil if the pot seems dry. Toss in the diced onion and sauté for 2-3 minutes, until soft and translucent. Stir in the minced garlic and cook just until fragrant—about 30 seconds—making sure not to let it burn.

Simmer the Potatoes

Pour in the chicken broth, scraping up any savory brown bits from the bottom of the pot. Add the sliced potatoes and bring everything to a gentle boil. Reduce the heat and simmer uncovered for about 12-15 minutes, or until the potatoes are tender and easily pierced with a fork.

Add the Cream and Kale

Stir in the heavy cream and kale. Let the soup simmer for another 3-5 minutes, until the kale wilts and the soup is creamy and heated through. For a bit of heat, sprinkle in crushed red pepper flakes.

Season and Serve

Taste the soup and adjust with salt and black pepper, as needed. Ladle into bowls and top with crispy bacon and freshly grated Parmesan cheese if desired. Serve piping hot and enjoy!

Recipe Variations

Make It Vegetarian

To go meatless, substitute Italian sausage with your favorite plant-based sausage and skip the bacon or use vegetarian bacon crisps. Swap chicken broth for vegetable broth for a fully vegetarian version that’s just as comforting.

Lighten It Up

For a lighter soup, use turkey Italian sausage and replace heavy cream with half-and-half or whole milk. You’ll still get a rich, satisfying flavor with fewer calories and less fat.

Try Different Greens

Mix up the greens with baby spinach, Swiss chard, or even escarole. Spinach adds a mild touch while chard offers a bit more texture and earthiness to the soup.

Make It Spicier

Love heat? Use hot Italian sausage and add extra crushed red pepper flakes while cooking. You can even drizzle with a bit of chili oil before serving for an extra kick.

Gluten-Free Version

This soup is naturally gluten-free if you use certified gluten-free sausage and broth. Double-check all packaged ingredients just to be sure!

Serving Suggestions

Serve this Zuppa Toscana with warm, crusty bread or buttery breadsticks to soak up every drop of that creamy broth. It pairs beautifully with a simple mixed green salad drizzled in Italian dressing. For extra flavor and a restaurant-worthy finish, sprinkle bowls with more grated Parmesan and freshly cracked black pepper.

Storage and Reheating

Store leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stovetop over medium-low heat, stirring occasionally until heated through—add a splash of broth or cream if it’s too thick. This soup also freezes well for up to 2 months; let it cool completely before freezing and thaw overnight in the fridge before reheating gently.

Frequently Asked Questions About Easy Olive Garden Zuppa Toscana Soup (FAQ)

Q: Can I make Zuppa Toscana in a slow cooker?
A: Yes! Brown the sausage and bacon first, then add all ingredients (except cream and kale) to your slow cooker. Cook on low for 5-6 hours. Stir in cream and kale for the last 30 minutes.

Q: What’s the best way to keep potatoes from getting mushy in soup?
A: Cut potatoes into uniform slices and boil just until fork-tender. Avoid overcooking, as they’ll continue to soften when you add the cream and kale.

Q: Can I use spinach instead of kale?
A: Absolutely! Spinach wilts more quickly and has a milder flavor, so add it in the last 2-3 minutes of cooking.

If you’re looking for creamy comfort in a bowl, this Easy Olive Garden Zuppa Toscana Soup is truly a winner! Give it a try for a delicious taste of Italian restaurant magic right at home. If you love it, don’t forget to leave a comment and rating below—I’d love to hear how it turned out for you!