I finally perfected an Italian Sausage Soup that’s even better than Olive Garden, richly creamy and piled with sausage, bacon, and tender potatoes.

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I almost didn’t believe how simple this turned out, but here I am bragging about my Easy Zuppa Toscana. I wanted a bowl that felt rich but not fussy so I leaned into big flavors like italian sausage and a pile of chopped kale.

Folks online call this stuff Copycat Recipes Olive Garden and yes my Zuppa Toscana Soup is in that family, but its oddly better when you make it at home. You’ll catch yourself spooning straight from the pot, wondering how something so unpretentious can taste so, well, almost guilty.

Give it a try when you want to impress without trying too hard.

Ingredients

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Italian sausage adds protein and savory fat makes broth rich, salty and slightly spicy.
Bacon brings smoky salty crunch and extra fat not the healthiest but tasty.
Russet potatoes give creamy carbs and starch make soup heartier and more filling.
Kale adds fiber vitamins green bitterness bright color and a little earthy chew.
Heavy cream makes broth silky adds calories and saturated fat makes soup luxurious.
Chicken broth supplies savory umami salt and liquid base keeps flavors together.
Garlic gives pungent aroma slight sweetness when cooked boosts savory and depth.

Ingredient Quantities

1 lb italian sausage, mild or hot

6 slices bacon, chopped

1.5 to 2 lb russet potatoes, peeled and diced

1 medium yellow onion, diced

3 cloves garlic, minced

4 cups chicken broth

1 cup heavy cream

1/2 cup whole milk

4 cups kale, stemmed and roughly chopped

2 tbsp olive oil

2 tbsp all purpose flour (optional)

1 tsp kosher salt, plus more to taste

1/2 tsp black pepper

1/4 tsp crushed red pepper flakes, optional

grated parmesan cheese for serving (optional)

How to Make this

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1. In a large pot cook the chopped bacon over medium heat until crisp, about 8 minutes; lift the bacon out with a slotted spoon and set on paper towels, but keep the fat in the pot for flavor.

2. Add the Italian sausage to the pot, break it up with a spoon and brown it until cooked through, about 6 to 8 minutes; scoop the sausage out and set with the bacon, leave about 1 to 2 tablespoons of fat behind (if there’s not enough fat add 2 tbsp olive oil).

3. Add the diced onion to the hot pot and sauté until soft and translucent, about 4 to 5 minutes, then stir in the minced garlic and cook 30 seconds more until fragrant.

4. If you want a slightly thicker, creamier broth sprinkle in the 2 tbsp flour now and cook, stirring, for 1 minute to get rid of the raw flour taste.

5. Add the peeled, diced potatoes and 4 cups chicken broth, bring to a simmer, then reduce heat and cook until the potatoes are tender, about 10 to 15 minutes.

6. Return the cooked sausage and bacon to the pot, stir in 1 tsp kosher salt, 1/2 tsp black pepper and 1/4 tsp crushed red pepper flakes if you like a little heat.

7. Turn the heat to low and stir in 1 cup heavy cream and 1/2 cup whole milk; heat gently, don’t boil the soup after adding the cream or it’ll separate.

8. Add the chopped, stemmed kale and simmer until the kale is wilted and tender, about 2 to 4 minutes; if you want the broth thicker mash a few potato pieces against the side of the pot and stir.

9. Taste and adjust seasoning with more salt or pepper if needed, ladle into bowls and top with grated Parmesan if you like.

Equipment Needed

1. Large heavy bottomed pot or Dutch oven (for cooking bacon, sausage and simmering the soup)
2. Chef’s knife (for chopping bacon, onion, potatoes and kale)
3. Cutting board (use one for veg and one for meat if you can)
4. Vegetable peeler (for peeling the potatoes)
5. Slotted spoon (to lift out the crisp bacon and cooked sausage)
6. Wooden spoon or heatproof spatula (to break up sausage and stir)
7. Measuring cups and spoons (for broth, cream, flour and seasonings)
8. Ladle (for serving)
9. Potato masher or the side of a spoon (to mash a few potatoes if you want a thicker broth)

FAQ

Q: Can I swap the Italian sausage for something else? A: Yes, you can use ground pork or turkey sausage, but the flavor will be milder. If you use plain ground meat add a teaspoon of fennel seed or Italian seasoning so it tastes more like Italian sausage. Brown and drain the meat first for best texture.

Q: How do I thicken the soup if it seems too thin? A: Simmer it uncovered to reduce and concentrate the broth, or mash a cup of the cooked potatoes into the soup to naturally thicken it. You can also stir 2 tbsp flour into the hot fat and cook 1 to 2 minutes before adding broth to make a quick roux, or use a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) for a clearer finish.

Q: Can I make this ahead or freeze it? A: Yes. Refrigerate leftovers up to 3 to 4 days. For freezing, leave out or reduce the cream before you freeze; freeze in portions up to 2 months. Reheat gently and stir in fresh cream at the end so it doesnt separate.

Q: When should I add the kale so it isnt tough? A: Add the kale in the last 5 to 7 minutes of simmering, just long enough to wilt and soften. Stems removed and chopped small will be less chewy. If you prefer, use baby spinach which wilts almost instantly.

Q: How long do the potatoes need to cook and any tips? A: Dice them smallish so they cook in about 10 to 15 minutes of simmering. Test with a fork they should be fork tender but not falling apart unless you want a thicker, rustic soup. Leaving the skins on works too if you want less chopping and more texture.

Q: Can I make a lower fat or dairy free version? A: Yes. Use turkey sausage and turkey bacon or skip bacon, and swap heavy cream for whole milk or a mix of milk and cornstarch for body. For dairy free try canned full fat coconut milk or an unsweetened oat creamer but the taste will change a bit. Add salt and seasoning to adjust flavor.

Easy Zuppa Toscana Recipe Substitutions and Variations

Italian sausage: swap with turkey sausage (mild or hot) 1:1 for a lighter soup, or use ground pork mixed with 1 tsp fennel seeds and a pinch of red pepper flakes to mimic the classic flavor.
Bacon: replace with pancetta 1:1 for nearly the same taste, or smoked turkey bacon if you want less fat; no-pork option: 1 tsp smoked paprika + 1 tbsp olive oil for a smoky hit.
Russet potatoes: use Yukon Golds (same weight) for a creamier texture that holds together better while simmering.
Heavy cream + whole milk: use 1 1/2 cups half and half instead of the two, for similar richness, or 1 1/2 cups full fat coconut milk for a dairy free version.

Pro Tips

1. Cook the bacon till its really crisp, then drain and save the fat. If theres too much fat leave just a tablespoon or two in the pot for flavor, the rest toss or save for another dish. Crisp bacon keeps from getting soggy in the soup.

2. Brown the sausage well and dont crowd the pan or it’ll steam not brown. Work in batches if needed, and scrape up those browned bits then deglaze with a splash of broth to suck up all the flavor.

3. Prevent the cream from breaking by warming it first or tempering it with a ladle of hot broth before you add it to the pot. Keep the heat very low after adding dairy, and under no circumstances let it boil.

4. Use the potatoes as your thickener depending on texture you want: mash a few chunks against the side or briefly blitz with an immersion blender for a creamier base, or leave them whole for a chunkier soup. Add the kale last so it stays bright and not overcooked.

Easy Zuppa Toscana Recipe

Recipe by Bob Jones

0.0 from 0 votes

I finally perfected an Italian Sausage Soup that's even better than Olive Garden, richly creamy and piled with sausage, bacon, and tender potatoes.

Servings

servings

Calories

558

kcal

Equipment: 1. Large heavy bottomed pot or Dutch oven (for cooking bacon, sausage and simmering the soup)
2. Chef’s knife (for chopping bacon, onion, potatoes and kale)
3. Cutting board (use one for veg and one for meat if you can)
4. Vegetable peeler (for peeling the potatoes)
5. Slotted spoon (to lift out the crisp bacon and cooked sausage)
6. Wooden spoon or heatproof spatula (to break up sausage and stir)
7. Measuring cups and spoons (for broth, cream, flour and seasonings)
8. Ladle (for serving)
9. Potato masher or the side of a spoon (to mash a few potatoes if you want a thicker broth)

Ingredients

1 lb italian sausage, mild or hot
6 slices bacon, chopped
1.5 to 2 lb russet potatoes, peeled and diced
1 medium yellow onion, diced
3 cloves garlic, minced
4 cups chicken broth
1 cup heavy cream
1/2 cup whole milk
4 cups kale, stemmed and roughly chopped
2 tbsp olive oil
2 tbsp all purpose flour (optional)
1 tsp kosher salt, plus more to taste
1/2 tsp black pepper
1/4 tsp crushed red pepper flakes, optional
grated parmesan cheese for serving (optional)

Directions

In a large pot cook the chopped bacon over medium heat until crisp, about 8 minutes; lift the bacon out with a slotted spoon and set on paper towels, but keep the fat in the pot for flavor.
Add the Italian sausage to the pot, break it up with a spoon and brown it until cooked through, about 6 to 8 minutes; scoop the sausage out and set with the bacon, leave about 1 to 2 tablespoons of fat behind (if there's not enough fat add 2 tbsp olive oil).
Add the diced onion to the hot pot and sauté until soft and translucent, about 4 to 5 minutes, then stir in the minced garlic and cook 30 seconds more until fragrant.
If you want a slightly thicker, creamier broth sprinkle in the 2 tbsp flour now and cook, stirring, for 1 minute to get rid of the raw flour taste.
Add the peeled, diced potatoes and 4 cups chicken broth, bring to a simmer, then reduce heat and cook until the potatoes are tender, about 10 to 15 minutes.
Return the cooked sausage and bacon to the pot, stir in 1 tsp kosher salt, 1/2 tsp black pepper and 1/4 tsp crushed red pepper flakes if you like a little heat.
Turn the heat to low and stir in 1 cup heavy cream and 1/2 cup whole milk; heat gently, don't boil the soup after adding the cream or it'll separate.
Add the chopped, stemmed kale and simmer until the kale is wilted and tender, about 2 to 4 minutes; if you want the broth thicker mash a few potato pieces against the side of the pot and stir.
Taste and adjust seasoning with more salt or pepper if needed, ladle into bowls and top with grated Parmesan if you like.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.