Save it
A warm, hearty bowl of Zuppa Toscana soup is the perfect comfort meal, inspired by Olive Garden's iconic recipe. This homemade version brings the rich, creamy flavors to your kitchen, combining savory sausage, tender potatoes, and fresh kale in a luxurious, seasoned broth. It's the ultimate cozy dish that feels indulgent yet achievable for any home cook.
Better Than the Restaurant
I spent years trying to recreate this soup at home and finally perfected it. The way the cream swirls into the broth creating this velvety base while the potatoes slowly release their starch making everything so rich and comforting is pure magic. Plus making it yourself means you can adjust the flavors exactly how you like them.
What You'll Need
- Italian Sausage: Use mild or spicy sausage for a savory base; chicken or turkey sausage works for a leaner option.
- Potatoes: Medium-sized Yukon gold or russet potatoes; peeled and diced into bite-sized chunks for a creamy texture.
- Kale: Fresh kale leaves, rinsed and chopped; adds a vibrant and nutritious element to the soup.
- Onions: A medium yellow onion, finely diced, for a sweet, aromatic base.
- Garlic: Fresh cloves, minced finely, to infuse depth of flavor.
- Chicken Broth: Low-sodium for better control of seasoning; adds richness to the soup base.
- Heavy Cream: For that signature creamy finish; half-and-half or plant-based cream can be substituted.
Let's Make It Together
- Prepare the Sausage
- In a large pot, cook the Italian sausage over medium heat, breaking it into crumbles. Drain excess fat and set aside.
- Sauté Aromatics
- In the same pot, add diced onion and minced garlic. Cook for 3-4 minutes until softened and fragrant.
- Add Broth and Potatoes
- Pour in chicken broth and add diced potatoes. Bring to a boil, then reduce heat to simmer for 15-20 minutes, until potatoes are tender.
- Incorporate Kale
- Stir in chopped kale and let it wilt for 2-3 minutes. Season with salt and pepper to taste.
- Finish with Cream
- Lower heat and stir in heavy cream. Simmer gently for 5 minutes, ensuring the soup is well-combined and heated through.
Making It Perfect
Through many batches of this soup I've learned some important tricks. Don't rush cooking the sausage those crispy bits add incredible flavor to the broth. I always cut my potatoes into similar sizes so they cook evenly. And when adding the cream make sure to lower the heat first it helps prevent any curdling and keeps that silky smooth texture.
Keeping It Fresh
This soup actually tastes even better the next day once all the flavors have had time to meld together. When storing leftovers I keep them in an airtight container in the fridge and reheat gently on the stovetop. A splash of cream while reheating brings back that perfect consistency. Don't forget some crusty bread for soaking up every last drop of that amazing broth!
Save it
Frequently Asked Questions
- → Can I use a different type of sausage?
- Yes, you can use mild Italian sausage for less heat, or regular ground sausage with added Italian seasoning. Turkey sausage also works for a lighter option.
- → What can I substitute for kale?
- Spinach or Swiss chard make great alternatives to kale. Spinach will cook faster, while Swiss chard needs about the same cooking time as kale.
- → Can I make this soup dairy-free?
- You can substitute the heavy cream with coconut cream or cashew cream for a dairy-free version. The flavor will be slightly different but still delicious.
- → How long does this soup keep?
- Store in an airtight container in the refrigerator for up to 3-4 days. The soup may thicken when chilled, thin with broth when reheating if needed.
- → Can I freeze this soup?
- Due to the cream content, freezing isn't recommended as it may separate when thawed. If you plan to freeze, do so before adding the cream and add it when reheating.