Creamy Tuscan Sausage Soup (Zuppa Toscana Olive Garden Copycat)
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Why You’ll Love This Recipe
- Hearty recipe: With Italian sausage, turkey bacon, potatoes, and lots of kale, this soup is quite substantial… you definitely won’t go hungry after a few bowls.
- So quick and easy: Not only is this Tuscan sausage soup incredibly easy to make, it’s also ready in just about 30 minutes. It’s ideal for the winter holiday season and when you don’t feel like cooking!
- Feed a crowd (or meal prep!): This recipe makes about 8 bowls of soup! It also keeps well in the fridge, making it a great option for weekly meal prep. Don’t miss my freezing tips too.
Ingredients and Substitutions
These are the main ingredients and substitutions for Tuscan soup with kale and sausage. Scroll down to the recipe card for a full list of ingredients and instructions.
Turkey Bacon: Adds a smoky and savory flavor, plus works amazingly as a crispy garnish. Pancetta or regular bacon are also great options.
Italian Sausage: It wouldn’t be a recipe for Olive Garden Zuppa Toscana without Italian sausage! I like mild, but use your preference.
Potatoes: Make everything a lot heartier, and contribute to the creamy texture. I usually opt for Russet or Yukon Gold potatoes.
Kale: For a pop of color and to incorporate some extra veggies! You could also use spinach instead.
Onion & Garlic: Build a flavor base for the soup when sautéed with the sausage.
Chicken Broth Concentrate: I prefer adding this to water for my liquid base. You can also use store-bought chicken broth, water on its own would work too, though understand it won’t be nearly as flavorful.
Heavy Cream: Creates that signature creamy texture you know and love about Tuscan sausage soup. Use plant cream to make it dairy-free.
Parmesan Cheese: Adds a nice cheesy flavor and makes the whole thing creamier.
Seasonings: I used fresh thyme, salt, crushed red pepper, and black pepper.
How to Make Tuscan Sausage Soup
Brown the sausage
Add the Italian sausage, onion, and garlic to a large pot and sauté until the sausage is browned.
Cook the potatoes
Pour the chicken broth into the pot along with the potatoes, fresh thyme, salt, crushed red pepper, and black pepper. Use a wooden spoon to scrape up any browned bits on the bottom and bring the mixture to a boil. Reduce the heat to low and simmer uncovered until the potatoes soften.
Add the cream, kale, & bacon
Stir in the heavy cream, kale, turkey bacon, and some lemon juice. Let your Tuscan sausage and kale soup sit until the kale is tender then mix in the Parmesan cheese. Serve immediately and enjoy!
Tips and Tricks
- Don’t overcrowd the pot when cooking the Italian sausage. You want it to brown evenly and develop those tasty brown bits on the bottom of the pot. The little caramelized pieces are called the fond — they add such a deep flavor to the broth, so don’t forget to scrape them up either!
- To massage or not to massage (the kale): Kale is a notoriously tough veggie. You can help tenderize it by massaging it with your hands for about a minute before adding it to the Tuscan sausage soup. This step is definitely optional (sometimes I forget!), but it will ensure that the leafy greens soften evenly.
- Wait to add the cream: You’ll notice I add the heavy cream when the soup is at a simmer, not a boil. If you add it in too early, you run the risk of it curdling. It’s best to wait!
How to Serve and Store Tuscan Soup with Kale and Sausage
Serve this recipe for Olive Garden Zuppa Toscana with more crumbled bacon on top with a side of your favorite crusty bread! Or, keep the Olive Garden theme going and go for breadsticks. I love to serve this soup in my favorite soup bowls from amazon!
Let any leftovers cool completely before storing in an airtight container in the refrigerator for up to 4 days. This soup doesn’t freeze well due to the cream — so if you would like to freeze it, leave it out.
I like reheating single servings quickly in 30 second bursts in the microwave. Larger portions can be heated gently over medium-low heat on the stovetop.
Taste And Texture
Tuscan sausage and kale soup is savory, a touch smoky, rich, creamy, and features a mild heat thanks to the crushed red peppers. It’s super hearty too, because of the potatoes! The meaty bites of sausage and bacon plus the slightly chewy kale add contrast, making the texture even better. Overall? It’s delish and comforting.
Frequently Asked Questions
What is zuppa toscana made of?
All zuppa toscana (Tuscan soup) recipes will vary a bit! That said, the most common ingredients are beans, sausage, potatoes, and kale. I decided to skip the beans in my Tuscan sausage soup, but all of the other mainstays are there.
Can I make Tuscan soup with kale and sausage ahead of time?
Yes! My recipe for Olive Garden Zuppa Toscana is a great make-ahead meal. Cook everything as directed on the recipe card, but don’t add the cream and kale until you’re ready to serve. When you reheat, bring the soup to a gentle simmer, then stir in the cream and kale for the best texture and flavor.
Why are my potatoes too soft and falling apart?
You likely overcooked them, or chopped them too small. Be sure to dice the spuds into uniform ½-inch pieces and check them for doneness after about 15 minutes. Remove from heat as soon as they’re fork tender.
Other Recipes You May Like:
- Olive Garden Gnocchi Soup
- Gluten Free Broccoli Cheddar Soup (Panera Copycat)
- 30-Minute Chicken Noodle Soup
- Lemon Turmeric Lentil Soup
If you make this recipe for Olive Garden Zuppa Toscana, I would really appreciate a comment and rating down below the recipe card. Don’t forget to take a picture and tag me over on Instagram, TikTok, or Pinterest!
Creamy Tuscan Sausage Soup (Zuppa Toscana Olive Garden Copycat)
Ingredients
- 5 slices of turkey bacon (chopped (divided))
- 1 pound uncooked (mild Italian sausage)
- 1 cup yellow onion (diced)
- 4 cloves of garlic
- 4 cups water with chicken broth concentrate (or just 6 cups of chicken broth)
- 2 cups russet or yukon gold potatoes (peeled and cut into 1/2 inch cubes)
- 2 tsp fresh thyme leaves
- 1/2 tsp salt
- 1/2 tsp crushed red pepper
- 1/2 tsp black pepper
- 1 cup heavy cream (or plant cream to make dairy free)
- 3 cups chopped kale
- 2 tsp lemon juice
- 1/4 cup grated parmesan cheese
Instructions
- In a large pot or dutch oven add in Italian sausage, onions and garlic and cook over medium heat until sausage is browned, about 5 minutes.
- Add chicken broth, peeled and cubed potatoes, fresh thyme leaves, salt, crushed pepper and black pepper. Stirring to scrape up any brown bites on the bottom of the pan.
- Bring to boil, reduce heat to low and simmer uncovered, stirring occasionally until potatoes are fork tender. About 15-20 minutes.
- Stir in cream, kale, 4 slices of finely chopped turkey bacon, and lemon juice. Let stand until kale is soft and tender about 3-4 minutes.
- Mix in parmesan and add more salt and pepper if needed.
- Serve immediately with more bacon on top with your favorite bread.
Notes
- Don’t overcrowd the pot when cooking the Italian sausage. You want it to brown evenly and develop those tasty brown bits on the bottom of the pot. The little caramelized pieces are called the fond — they add such a deep flavor to the broth, so don’t forget to scrape them up either!
- To massage or not to massage (the kale): Kale is a notoriously tough veggie. You can help tenderize it by massaging it with your hands for about a minute before adding it to the Tuscan sausage soup. This step is definitely optional (sometimes I forget!), but it will ensure that the leafy greens soften evenly.
- Wait to add the cream: You’ll notice I add the heavy cream when the soup is at a simmer, not a boil. If you add it in too early, you run the risk of it curdling. It’s best to wait!
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