There’s something about a cold, rainy day that makes me crave one thing: soup. Not just any soup, but a bowl of something truly hearty, creamy, and comforting. For years, my go-to was that famous Zuppa Toscana from Olive Garden. But I always knew I could make it even better at home.
This Tuscan Soup is the result of that mission. It’s my all-time favorite copycat recipe, and honestly, it’s better than the original.
Why? Because we control the ingredients. We can make it as spicy or as mild as we like. We use fresh kale, tender potatoes, and a rich, creamy broth that doesn’t come from a packet. It’s pure, delicious comfort in a bowl.
This recipe is a staple in my house, and I’m so excited to share it with you.
Why You’ll Love This Recipe
- One-Pot Wonder: Everything cooks in one large pot or Dutch oven, which means cleanup is a breeze.
- Ready in 40 Minutes: This is the perfect busy weeknight meal. It tastes like it simmered for hours, but it comes together fast.
- Restaurant-Quality at Home: You get all the flavor of your favorite restaurant soup for a fraction of the cost.
- So Cozy & Comforting: This is the ultimate comfort food. The blend of spicy sausage, creamy broth, and hearty potatoes is perfection.
What Makes This Tuscan Soup Unforgettable
The magic of this soup is in its simplicity. You don’t need a long list of fancy ingredients. You just need a few good-quality basics.
- Spicy Italian Sausage: This is the heart of the soup! I use bulk spicy sausage (the kind without a casing). If you can only find links, just remove the casings before cooking.
- Russet Potatoes: These are my secret for a creamier soup. As they cook, they release some of their starch, which helps to naturally thicken the broth.
- Yellow Onion & Garlic: These are the flavor builders. Don’t be shy with the garlic!
- Chicken Broth: Use a good quality, low-sodium broth. This lets you control the saltiness of the final soup.
- Kale: I use common curly kale. Make sure to remove the tough stems and chop it into bite-sized pieces.
- Heavy Cream: This is what gives the soup its signature velvety richness. There is no good substitute for this, in my opinion!
- Optional: Bacon: If you want to add another layer of smoky flavor, cook a few slices of chopped bacon before the sausage. It’s amazing.
Bringing Your Creamy Tuscan Soup to Life, Step by Step
Ready to make the best soup ever? Let’s walk through it.
- Brown the Sausage: Get a large pot or Dutch oven over medium-high heat. Add the Italian sausage. Break it apart with a spoon and cook until it’s nicely browned and cooked through. This takes about 5-7 minutes.
- Cook the Aromatics: Add the chopped yellow onion to the pot with the sausage. Sauté for 3-4 minutes until the onion starts to soften and look see-through, just like in the picture. Add the minced garlic and cook for just one more minute until you can smell it.
- Simmer the Potatoes: Pour in the chicken broth. Use your spoon to scrape up any browned bits from the bottom of the pot (that’s more flavor!). Add the sliced potatoes. Bring the soup to a boil, then reduce the heat to a simmer. Let it cook for 10-15 minutes, or until the potatoes are perfectly tender when you poke them with a fork.
- Wilt the Kale: Once the potatoes are soft, add the chopped kale. It will look like a lot of kale, but don’t worry! Stir it into the hot broth. It will wilt down in just 2-3 minutes.
- Add the Cream: Turn the heat down to low. Slowly pour in the heavy cream and stir to combine. Let the soup heat through for another 2-3 minutes, but do not let it boil. Boiling can make the cream curdle.
- Taste and Season: This is the most important step! Give the soup a taste. Does it need more salt? A pinch of black pepper? Maybe a little more red pepper flakes for heat? Adjust it until you love it.
- Serve: Ladle that beautiful, creamy soup into bowls. I love to top mine with a sprinkle of Parmesan cheese.
Pro-Tip
Don’t drain the fat! That delicious, spicy fat is pure flavor. It will form the base of our soup.
My Top 7 Secrets for Perfect Tuscan Soup
After making this dozens of times, I’ve learned a few things. Here are my best tips for a perfect result every time.
- Use Spicy Sausage. Even if you don’t like “spicy” food, the heat from spicy Italian sausage is different. It creates a warm, background flavor that is essential to the soup’s character. Mild sausage just doesn’t taste the same.
- Choose Your Potato Wisely. I love Russet potatoes because they are starchy and make the soup creamy. If you prefer potatoes that hold their shape perfectly, use Yukon Golds.
- Add Kale at the Very End. Kale only needs a few minutes to get tender. If you add it too early, it will become mushy and lose its bright green color.
- Don’t Boil the Cream. I’m saying it again because it’s so important! Once the cream goes in, keep the heat on low. A gentle simmer is okay, but a rolling boil will break the cream.
- Make it Thicker (or Thinner). If you like a really thick, chowder-like soup, you can smash a few of the cooked potatoes against the side of the pot with your spoon. If your soup seems too thick, just splash in a little more chicken broth.
- The Bacon Boost. For the ultimate version, cook 4 slices of chopped bacon in the pot before you add the sausage. Remove the crispy bacon bits and save them for a topping. Then, cook your sausage and onions in the bacon fat. It’s next-level.
- Embrace the Kale. Kale is one of the most nutrient-dense foods you can eat. It’s loaded with vitamins A, K, and C. Adding a big bunch to this soup is a delicious way to get those greens in. According to Healthline, kale is also packed with powerful antioxidants, which are great for your overall health.
Make This Tuscan Soup Your Own
This recipe is a fantastic starting point, but feel free to play with it! Over the years, our family has tried a few fun variations. If you’re feeling adventurous, try adding a can of drained cannellini beans along with the potatoes for extra protein and fiber.
For a gluten-free version, you’re almost there! Just double-check that your Italian sausage is certified gluten-free, as some brands use fillers.
Want to make a vegetarian or vegan Tuscan Soup? It’s easy! Use a high-quality plant-based sausage (the spicy kind is best). Swap the chicken broth for vegetable broth. For the cream, use a full-fat canned coconut milk or a plant-based heavy cream alternative. It’s just as delicious!
And if you’re like me and love a little extra kick, add a teaspoon of red pepper flakes when you cook the garlic. You can also finish the soup with a drizzle of spicy chili oil.
How to Store & Reheat Your Zuppa Toscana
This soup makes fantastic leftovers. Sometimes, I think it’s even better the next day!
To Store: Let the soup cool completely. Then, pour it into an airtight container. It will keep beautifully in the refrigerator for 3-4 days.
To Reheat: You can reheat it in the microwave in 60-second bursts, stirring in between. My favorite way is to reheat it gently on the stovetop. Pour the soup into a small pot and warm it over medium-low heat. Stir often and don’t let it boil.
Can you freeze it? I personally don’t recommend freezing this soup. Dairy-based soups have a tendency to separate when thawed, and the potatoes can become mealy. It’s so fast to make, I find it’s always better fresh!
Perfect Pairings for Your Tuscan Soup
This soup is a full meal all by itself, but it begs for something to dip into that creamy broth.
A slice of our [Link to: Easy Homemade Garlic Bread Recipe] is the perfect partner. You could also serve it with warm, crusty bread to soak up every last drop.
If you want to add something fresh, a simple salad is a great choice. This soup is very rich, so a light salad with a vinaigrette cuts through the creaminess perfectly. Our [Link to: Simple Italian Side Salad Recipe] would be a fantastic match.
Your Tuscan Soup Questions, Answered
What is Zuppa Toscana?
Zuppa Toscana literally translates to “Tuscan Soup.” In the US, it refers to this popular creamy soup made with sausage, potatoes, and kale, made famous by the Olive Garden restaurant chain.
Can I make this Tuscan Soup dairy-free?
Yes! To make it dairy-free, simply replace the heavy cream with an equal amount of full-fat canned coconut milk. Make sure to use the thick, creamy part from the top of the can.
What’s the best potato for Zuppa Toscana?
Yes! To make it dairy-free, simply replace the heavy cream with an equal amount of full-fat canned coconut milk. Make sure to use the thick, creamy part from the top of the can.
What’s the best potato for Zuppa Toscana?
I prefer Russet potatoes because their starchy texture helps to naturally thicken the soup. If you want potatoes that stay firmer and hold their shape, Yukon Gold potatoes are an excellent choice.
My soup is too thin, how do I thicken it?
The easiest way is to smash about 1/4 of the cooked potatoes against the side of the pot with a wooden spoon. This releases their starches and thickens the broth instantly. You could also make a small slurry (1 tbsp cornstarch mixed with 1 tbsp cold water) and stir it in, but I find mashing the potatoes works great.
Can I use spinach instead of kale?
You absolutely can. If using fresh spinach, add it at the very end just like the kale. It will wilt in less than a minute.
How do I make my Tuscan Soup less spicy?
If you are sensitive to heat, use a mild Italian sausage instead of spicy. You can also use half mild and half spicy. Be sure to use low-sodium broth and taste before adding any extra salt or pepper.
Can I make this soup in a slow cooker?
Yes! Brown the sausage and cook the onions and garlic in a pan first. Then, transfer them to a slow cooker. Add the potatoes and chicken broth. Cook on LOW for 4-6 hours or on HIGH for 2-3 hours, until the potatoes are tender. Stir in the kale and heavy cream during the last 15-20 minutes of cooking.
Why did my soup curdle?
This almost always happens for one reason: the heat was too high after adding the cream. Dairy (like heavy cream) can “break” or curdle if it’s boiled. Always keep the soup at a gentle, low simmer after adding the cream.
Can I freeze Tuscan Soup?
I do not recommend freezing it. Soups with cream and potatoes don’t freeze and reheat well. The cream can separate, and the potatoes can become watery and grainy. It’s best enjoyed fresh.
What kind of sausage is best for Tuscan Soup?
Spicy Italian pork sausage (bulk, not in casings) is the traditional and best-tasting choice. The spices in it are key to the soup’s flavor. You can also use spicy chicken or turkey sausage if you prefer.
The Best Tuscan Soup (Zuppa Toscana)
Equipment
- Large pot or Dutch oven
- Wooden spoon
Ingredients
- 1 lb spicy Italian sausage bulk (or casings removed)
- 1 large yellow onion chopped
- 4-5 cloves garlic minced
- 4 cups low-sodium chicken broth
- 2 large Russet potatoes sliced thin (about 1/4 inch)
- 1 bunch curly kale stems removed and chopped
- 1 cup heavy cream
- Salt and black pepper to taste
- Optional: 1/4 tsp red pepper flakes for extra heat
- Optional: Grated Parmesan cheese for topping
Instructions
- Place a large pot or Dutch oven over medium-high heat. Add the spicy Italian sausage. Use a spoon to break it apart and cook until browned and cooked through, about 5-7 minutes.
- Add the chopped onion to the pot. Sauté for 3-4 minutes, stirring into the sausage fat, until the onion is soft.
- Add the minced garlic and optional red pepper flakes. Cook for 1 more minute, stirring constantly, until fragrant.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the sliced potatoes.
- Bring the soup to a boil, then reduce the heat to a medium-low simmer. Let it cook for 10-15 minutes, or until the potatoes are tender when pierced with a fork.
- Add the chopped kale. Stir into the hot soup and let it wilt, which will only take 2-3 minutes.
- Turn the heat to low. Slowly pour in the heavy cream and stir to combine. Let the soup warm through for another 2-3 minutes, but do not let it come to a boil.
- Taste the soup and add salt and pepper as needed.
- Ladle into bowls and serve hot, garnished with grated Parmesan cheese if desired.
Notes
Conclusion
This soup is more than just a recipe; it’s a feeling. It’s that warm, cozy, “everything is good” feeling in a bowl. It’s the perfect, simple, and satisfying meal to share with people you love, or to just curl up with on the couch.
I hope this “better than the restaurant” Tuscan Soup becomes a favorite in your home, just as it is in mine.
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