I could eat this Zuppa Toscana for days: rich, creamy, loaded with sausage, tender potatoes, kale, and plenty of parmesan. One bowl and suddenly Olive Garden has serious competition.

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I am fully obsessed with this Zuppa Toscana copycat because it tastes like I ordered the best bowl at Olive Garden and then made it bossier at home. I love how rich and creamy it is, with Italian sausage doing all the loud, savory work and kale cutting through just enough so I can pretend I’m being balanced.

But really, I’m here for the spoonfuls that feel loaded, salty, creamy, and completely impossible to stop eating. And the leftovers?

Dangerous. I can eat this for lunch, dinner, then stand at the fridge stealing “just one more” bite.

Total soup weakness.

Ingredients

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Italian sausage brings the big, cozy flavor and makes the soup feel hearty.
Bacon adds salty crunch, because soup still deserves a little drama.
Yellow onion melts in and gives the broth that sweet, savory base.
Garlic makes everything smell like you actually planned dinner.
Russet potatoes turn soft and creamy, basically doing comfort food magic.
Chicken broth keeps it brothy, cozy, and not too heavy.
Heavy cream makes it rich without turning it into a total brick.
Kale sneaks in greens, and honestly, it holds up really well.
Parmesan adds salty, nutty goodness.
Plus, extra on top is never wrong.
Olive oil helps brown things up and adds a little smoothness.
Red pepper flakes give it a tiny kick if you’re into that.

Ingredient Quantities

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

4 to 6 slices bacon, chopped

1 medium yellow onion, diced

3 cloves garlic, minced

2 to 3 large russet potatoes (about 1.5 to 2 pounds), peeled and cut into 1/2 inch cubes

4 cups low sodium chicken broth

1 cup heavy cream

4 to 5 cups kale, stems removed and chopped

1/2 cup freshly grated Parmesan cheese, plus extra for serving

1 tablespoon olive oil

1 teaspoon kosher salt, adjust to taste

1/2 teaspoon freshly ground black pepper

1/4 teaspoon crushed red pepper flakes, optional for a bit of heat

How to Make this

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1. In a large Dutch oven or heavy pot, heat the olive oil over medium heat and cook the chopped bacon until crisp, about 6 to 8 minutes; remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.

2. Add the Italian sausage (casings removed) to the pot and brown, breaking it up with a spoon, until no pink remains, about 6 minutes; transfer browned sausage to a plate with the bacon, leaving fat in the pot.

3. Add the diced onion to the pot and cook in the remaining fat over medium heat until softened and translucent, about 5 minutes, then add the minced garlic and cook 30 to 60 seconds until fragrant.

4. Stir the cubed russet potatoes into the pot, return the cooked sausage and bacon, then pour in the chicken broth; bring to a boil, reduce heat, and simmer until potatoes are tender, about 12 to 15 minutes.

5. Use a potato masher or the back of a spoon to lightly mash about one third of the potatoes in the pot to slightly thicken the broth, leaving the rest of the potato chunks intact.

6. Reduce heat to low and stir in the heavy cream, grated Parmesan cheese, kosher salt, black pepper, and crushed red pepper flakes if using; heat gently until warmed through but do not boil.

7. Add the chopped kale to the soup and simmer 3 to 5 minutes until the kale is wilted and tender but still bright green.

8. Taste and adjust seasoning with more salt, pepper, or red pepper flakes as needed.

9. Ladle the soup into bowls, sprinkle with the reserved crisp bacon and extra freshly grated Parmesan cheese, and serve hot.

Equipment Needed

1. Large Dutch oven or heavy pot
2. Slotted spoon
3. Wooden spoon or heatproof spatula
4. Chef knife
5. Cutting board
6. Potato masher (or sturdy spoon for mashing)
7. Liquid measuring cup and dry measuring spoons
8. Ladle and soup bowls

FAQ

Can I make this soup milder or spicier? Yes. Use mild Italian sausage and omit crushed red pepper flakes for a milder soup, or use spicy sausage and add the red pepper flakes to increase heat. Adjust to taste.

Can I substitute the heavy cream? You can use half and half for a lighter result or a 50/50 mix of whole milk and a tablespoon of flour to slightly thicken. For dairy free, use full fat coconut milk and reduce by a little to avoid a pronounced coconut flavor.

What can I use instead of russet potatoes? Yukon Gold potatoes work well and hold their shape better. New potatoes are also fine. Cut to roughly 1/2 inch cubes so they cook evenly.

How do I prevent the soup from being too greasy? After browning the sausage and bacon, drain excess fat on paper towels or tilt the pan and spoon out extra fat before adding the onion and garlic. Skim fat from the finished soup with a spoon or chill and remove solidified fat from the top.

Can I make this vegetarian or vegan? Yes. Replace sausage and bacon with a plant based sausage or seasoned mushrooms, use vegetable broth instead of chicken broth, and swap heavy cream for a plant based cream alternative. Finish with nutritional yeast in place of Parmesan for a cheesy note.

How should I store and reheat leftovers? Cool and refrigerate in an airtight container for up to 3 days or freeze for up to 3 months. Reheat gently on the stove over low heat, stirring often. If frozen, thaw in the fridge first. Add a splash of broth or cream when reheating if the soup has thickened.

Zuppa Toscana Copycat (Sausage, Potato, And Kale Soup) From The Food Charlatan Recipe Substitutions and Variations

Italian sausage: substitute 1 pound ground turkey or chicken seasoned with 1 teaspoon fennel seed and 1/2 teaspoon smoked paprika to mimic sausage flavor.
Bacon: use 4 ounces pancetta, chopped, or 4 slices turkey bacon for a leaner option; or omit and add 1 tablespoon extra olive oil for savory fat.
Russet potatoes: swap for 1.5 pounds Yukon Gold potatoes for a creamier texture, or use 1 head of cauliflower, cut into florets, for a lower carb version.
Heavy cream: replace with 1 cup half and half plus 2 tablespoons melted butter for richness, or use 1 cup full fat coconut milk for a dairy free alternative.

Pro Tips

1) Crisp the bacon extra well and drain it on paper towels. The contrast between crunchy bacon and silky soup makes each spoonful more interesting. If you want cleaner fat for cooking, blot the rendered fat with a paper towel before adding other ingredients.

2) Brown the sausage in batches if the pot is crowded. More surface contact means better caramelization and deeper flavor. Break it into bite sized pieces rather than mushy crumbs so you get good texture in the finished soup.

3) Partially mash only about a third of the potatoes and mash them gently while they are still hot. That natural starch will thicken the broth without adding flour, but overmashing will make the soup gluey. If you prefer a silkier finish, use an immersion blender on low for just a few seconds.

4) Add the kale at the very end and give it just enough time to wilt. Overcooked kale loses color and bite. If you like a milder green note, sauté the kale briefly with garlic beforehand, then fold it in at the end for extra depth.

Zuppa Toscana Copycat (Sausage, Potato, And Kale Soup) From The Food Charlatan Recipe

Recipe by Sarah level

0.0 from 0 votes

I could eat this Zuppa Toscana for days: rich, creamy, loaded with sausage, tender potatoes, kale, and plenty of parmesan. One bowl and suddenly Olive Garden has serious competition.

Servings

servings

Calories

557

kcal

Equipment: 1. Large Dutch oven or heavy pot
2. Slotted spoon
3. Wooden spoon or heatproof spatula
4. Chef knife
5. Cutting board
6. Potato masher (or sturdy spoon for mashing)
7. Liquid measuring cup and dry measuring spoons
8. Ladle and soup bowls

Ingredients

1 pound Italian sausage (mild or spicy), casings removed
4 to 6 slices bacon, chopped
1 medium yellow onion, diced
3 cloves garlic, minced
2 to 3 large russet potatoes (about 1.5 to 2 pounds), peeled and cut into 1/2 inch cubes
4 cups low sodium chicken broth
1 cup heavy cream
4 to 5 cups kale, stems removed and chopped
1/2 cup freshly grated Parmesan cheese, plus extra for serving
1 tablespoon olive oil
1 teaspoon kosher salt, adjust to taste
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes, optional for a bit of heat

Directions

In a large Dutch oven or heavy pot, heat the olive oil over medium heat and cook the chopped bacon until crisp, about 6 to 8 minutes; remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
Add the Italian sausage (casings removed) to the pot and brown, breaking it up with a spoon, until no pink remains, about 6 minutes; transfer browned sausage to a plate with the bacon, leaving fat in the pot.
Add the diced onion to the pot and cook in the remaining fat over medium heat until softened and translucent, about 5 minutes, then add the minced garlic and cook 30 to 60 seconds until fragrant.
Stir the cubed russet potatoes into the pot, return the cooked sausage and bacon, then pour in the chicken broth; bring to a boil, reduce heat, and simmer until potatoes are tender, about 12 to 15 minutes.
Use a potato masher or the back of a spoon to lightly mash about one third of the potatoes in the pot to slightly thicken the broth, leaving the rest of the potato chunks intact.
Reduce heat to low and stir in the heavy cream, grated Parmesan cheese, kosher salt, black pepper, and crushed red pepper flakes if using; heat gently until warmed through but do not boil.
Add the chopped kale to the soup and simmer 3 to 5 minutes until the kale is wilted and tender but still bright green.
Taste and adjust seasoning with more salt, pepper, or red pepper flakes as needed.
Ladle the soup into bowls, sprinkle with the reserved crisp bacon and extra freshly grated Parmesan cheese, and serve hot.

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.