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Zuppa Toscana Soup Recipe

CopyCat Olive Garden Zuppa Toscana Soup Recipe loaded with Italian sausage, potatoes and kale in a creamy broth. This under 30-minute soup will become a favorite
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8 servings
Author: Valentina's Corner


  • 1 pound ground mild Italian sausage
  • 1 medium onion, finely chopped
  • 1 large carrot, julienned
  • 6 garlic cloves, minced
  • 7 cups water
  • 32 oz chicken broth
  • 2 pounds potatoes (5-6 potatoes), diced
  • 3 cups packed chopped kale, chopped
  • 1 1/3 cups heavy whipping cream
  • salt and pepper, to taste
  • Cayenne pepper or pepper flakes, to taste, optional


  • In a Dutch oven or pot, bring water and broth to a boil. Add diced potatoes and seasonings, cook until potatoes are easily pierced with a knife.
  • Meanwhile, in a large skillet over high heat, brown sausage, breaking up the meat as it’s cooked.
  • Add onions, sauté until tender. Add carrots, cook until tender, stirring as needed. Add minced garlic. Turn off heat.
  • Once potatoes are tender, transfer ingredients from skillet to Dutch oven. 
  • Add kale and heavy whipping cream, cook an additional 5 minutes over med heat. 
  • Add additional seasonings, if desired. 
  • ENJOY!