Zuppa Toscana (Olive Garden Copycat)

Some meals don’t need hype — they just quietly earn their place in the regular dinner rotation. This creamy Tuscan sausage and kale soup is one of those recipes. It’s hearty, comforting, and built for nights when you want something warm simmering on the stove while the rest of the house slows down.

This soup comes together in one pot and fills the kitchen with the kind of cozy smell that pulls people in without asking. There’s rich Italian sausage, tender potatoes, plenty of garlic, and just enough cream to make the broth feel indulgent without being heavy. Kale softens as it cooks, bacon adds depth, and every spoonful feels like something you’d order out — but better made at home.

It’s the kind of soup that works for weeknights, weekends, and big family lunches alike.

Why You’ll Love this Recipe

• One-pot and easy to make

• Hearty enough to be a full meal

• Creamy, savory, and deeply comforting

• Naturally gluten-free

• Great for leftovers and meal prep

Creamy Tuscan Sausage & Kale Soup

A one-pot Tuscan sausage soup loaded with potatoes, kale, and bacon in a creamy broth that’s perfect for cozy family dinners.

What Is Tuscan Sausage & Kale Soup?

“Toscana” simply means Tuscan-style. This American-style Tuscan soup is built around sausage, potatoes, garlic, onion, and greens, finished with a creamy broth and served with grated Parmesan. It’s rustic, filling, and incredibly satisfying.

Is This Soup Spicy?

That depends on the sausage you use. Hot Italian sausage adds a gentle heat, while mild sausage keeps things family-friendly. You can always add red pepper flakes to individual bowls if some people like extra spice and others don’t.

How to Make Zuppa Toscana

Ingredients

Soup Base

• 6 oz bacon, chopped
• 1 lb Italian sausage (hot or mild), casings removed
• 1 medium onion, finely diced
• 1 whole head of garlic (about 10 cloves), minced

Broth & Add-Ins

• 6 cups chicken broth or stock
• 4 cups water
• 5 medium russet potatoes, sliced into ¼-inch pieces
• 1 bunch kale, stems removed and chopped (about 6 cups)

Finish

• 1 cup heavy whipping cream
• Salt and black pepper, to taste
• Grated Parmesan cheese, for serving (optional)

Do You Really Need a Whole Head of Garlic?

Yes — and it’s worth it. The garlic cooks down as it simmers, giving the broth depth and richness without overpowering the soup. It adds that unmistakable restaurant-style flavor and balances beautifully with the cream and sausage.

How to Make Creamy Tuscan Sausage & Kale Soup

Step 1: Cook the Bacon

In a large pot or Dutch oven over medium-high heat, cook the chopped bacon until browned and crisp, about 5–7 minutes. Remove to a paper towel-lined plate. Spoon out excess grease, leaving about 1 tablespoon in the pot.

Step 2: Brown the Sausage

Add the Italian sausage to the pot and cook, breaking it up as it browns, until fully cooked through. Remove and set aside with the bacon.

Step 3: Sauté the Aromatics

Add the diced onion to the pot and cook for about 5 minutes, until soft and lightly golden. Stir in the minced garlic and cook for 1 minute, just until fragrant.

Step 4: Simmer the Potatoes

Pour in the chicken broth and water. Bring to a boil, then add the sliced potatoes. Cook for 13–15 minutes, until the potatoes are fork-tender.

Step 5: Add Kale & Sausage

Stir in the chopped kale and cooked sausage. Bring the soup back to a gentle boil and let everything simmer together for a few minutes.

Step 6: Finish with Cream

Reduce heat to low and stir in the heavy cream. Season with salt and black pepper to taste. Heat just until warmed through, then remove from heat.

Serve hot, topped with crispy bacon and grated Parmesan if desired.

Make It Your Way

• Lower Carb / Keto: Swap potatoes for cauliflower florets
• Dairy-Free: Use full-fat coconut milk (add at the end)
• Extra Rich: Replace the water with additional chicken stock
• Milder Flavor: Use mild Italian sausage

What to Serve With It

• Crusty sourdough or French bread
• A simple green salad
• Garlic toast or focaccia

Storage & Reheating

Freezing: Not recommended due to the cream and potatoes for a fruity twist.
Holiday Theme – Swap pink coloring for red, green, or pastel shades.

Refrigerator: Store cooled leftovers in an airtight container for 3–4 days

Reheating: Warm gently on the stove or in the microwave; avoid boiling

Final Thoughts

This creamy Tuscan sausage and kale soup is one of those recipes that feels familiar the first time you make it. It’s rich without being heavy, simple without being boring, and comforting in the way only a good pot of soup can be.

It’s the kind of meal that quietly becomes tradition — the one people hope is simmering when they walk through the door.

Tried it?

Let me know what protein or fun toppings you added to make it your own!

Zuppa Toscana (Olive Garden Copy)

A creamy Tuscan-style soup made with Italian sausage, tender potatoes, kale, and crispy bacon simmered in a rich, comforting broth.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Dessert

Cuisine Italian

Servings 8 Bowls

Ingredients

  

Soup Base

• 6 oz bacon chopped
• 1 lb Italian sausage hot or mild, casings removed
• 1 medium onion finely diced
• 1 whole head of garlic about 10 cloves, minced

Broth & Add-Ins

• 6 cups chicken broth or stock
• 4 cups water
• 5 medium russet potatoes sliced into ¼-inch pieces
• 1 bunch kale stems removed and chopped (about 6 cups)

Finish

• 1 cup heavy whipping cream
• Salt and black pepper to taste
• Grated Parmesan cheese for serving (optional)

Instructions

 

Step 1: Cook the Bacon

• In a large pot or Dutch oven over medium-high heat, cook the chopped bacon until browned and crisp, about 5–7 minutes. Remove to a paper towel-lined plate. Spoon out excess grease, leaving about 1 tablespoon in the pot.

Step 2: Brown the Sausage

• Add the Italian sausage to the pot and cook, breaking it up as it browns, until fully cooked through. Remove and set aside with the bacon.

Step 3: Sauté the Aromatics

• Add the diced onion to the pot and cook for about 5 minutes, until soft and lightly golden. Stir in the minced garlic and cook for 1 minute, just until fragrant.

Step 4: Simmer the Potatoes

• Pour in the chicken broth and water. Bring to a boil, then add the sliced potatoes. Cook for 13–15 minutes, until the potatoes are fork-tender.

Step 5: Add Kale & Sausage

• Stir in the chopped kale and cooked sausage. Bring the soup back to a gentle boil and let everything simmer together for a few minutes.

Step 6: Finish with Cream

• Reduce heat to low and stir in the heavy cream. Season with salt and black pepper to taste. Heat just until warmed through, then remove from heat.
• Serve hot, topped with crispy bacon and grated Parmesan if desired.

Keyword Zuppa Toscana