bowl full of a creamy sausage and kale soup

Zuppa Toscana (Olive Garden Copycat Recipe)

Copycat recipe for The Olive Garden's Zuppa Toscana Soup. This soup is gluten free is a great soup for winter and fall. Comfort in a bowl!
Course Soup
Cuisine Italian
Keyword olive garden soup recipe, zuppa toscana
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Servings 10 cups
Calories 291kcal
Author Randa Derkson



  • 1 lb ground hot Italian sausage casings removed
  • 2 large russet baking potatoes peeled and cubed
  • 1 onion onion chopped
  • 2 cloves garlic minced
  • 4 cups kale torn by hand.
  • 2 cans chicken broth canned soup is the key
  • 4 cups water
  • 1 cup heavy whipping cream.
  • 1 tsp red pepper flakes optional


  • Fry up the hot Italian sausage, drain the fat and set it aside when done.
  • In a large stock pot: add your onions, potatoes, garlic, chicken broth and water. Cover and bring it to a boil, and then reduce to medium heat. Cook until potatoes are done, about 30 minutes.
  • Add the cooked hot Italian sausage to the pot. Let boil for ten minutes. Then at the kale, simmer for another ten minutes. Make sure you don't add the stems to the soup. Personally, I don't like the texture and I find the taste is bitter. *Updated February 12, 2014: I have found the kale to still be a little too crunchy so I simmer for twenty minutes*.
  • Bring the simmer down to a lower heat and add your cream and red pepper flakes. Heat through, I usually let it go from another ten or so minutes.



Serving: 1cup | Calories: 291kcal | Carbohydrates: 12g | Protein: 9g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 67mg | Sodium: 357mg | Potassium: 461mg | Vitamin A: 3085IU | Vitamin C: 36.6mg | Calcium: 73mg | Iron: 1.4mg