Zuppa Toscana is probably one of the richest, most hearty soups out there and is definitely one of my favorites. This creamy soup with tender potatoes and flavorful Italian sausage is modeled after the famous Zuppa Toscana from The Olive Garden restaurant, but I threw in my own personal twist. I’ve added an extra budget-friendly ingredient and lightened it up just a touch so I can slurp up a giant bowl without feeling too full.
“I love this recipe. We make it so often, it is literally taped to the cabinet next to the stove! Works perfect every time. I occasionally swap cannellini beans for the great northern if I cannot find them. Other than that, it’s so perfect!”
Pam
Easy Recipe for Zuppa Toscana
If you’ve never been to Olive Garden or had Zuppa Toscana soup anywhere else, I’d describe it as a creamy potato soup loaded with flavorful Italian sausage, kale, and bacon. The original version uses heavy cream, bacon, and a whole pound of sausage, but I decided to try to lighten it up a bit. I used half-and-half instead of heavy cream, subbed half the sausage for white beans, used smoked paprika for smokiness instead of bacon, and then loaded up on potatoes and kale. The result? Still totally creamy and chock full of flavor, plus a hefty dose of vegetables. Whenever I make this soup, I know I’m going to eat nothing but this for the next four days straight (it has kale, so it’s okay, right?).
And the savings are pretty great, too. The last time I checked, one bowl of Zuppa Toscana at my local Olive Garden would set you back $8.79, whereas this entire batch costs about $9.10 for EIGHT servings (that’s a savings of about $7.65 per serving!) That’s a true budget win, I’d say, and this isn’t the only Olive Garden copycat we’ve recreated for less! Our pasta e fagioli is another restaurant favorite, but instead of a creamy potato broth, it’s a hearty tomato-based soup with beans, vegetables, and pasta.
Tips for adding dairy to hot soups!
Anytime you add dairy to a homemade soup like this one, there’s a chance it can separate or curdle. To avoid this, I’ve always simmered my soups (and never let it come to a boil!), but I want everyone to enjoy their Zuppa Toscana as intended, so I’ve updated the recipe to include the following information:
- Use room temperature half and half, as cold dairy is more likely to curdle than room temperature dairy.
- Temper the half and half with some of the hot broth before adding it to the soup.
These tips (room temperature half and half, tempering the dairy before adding to the pot, and only letting the soup simmer once it’s added) will go a long way in keeping your soup silky-smooth and creamy—not curdled or grainy.
make it vegetarian
The sausage in this copycat Zuppa Toscana recipe is responsible for adding a lot of flavor to this soup, so if you plan to skip the sausage to make this recipe vegetarian, you’ll need to ramp up the seasoning. I suggest adding a tablespoon or so of Italian seasoning blend to make up for the spices that are found in the Italian sausage. You may also want to add an extra can of beans to bulk up the soup a bit. Be sure to use a vegetarian broth, too!
How to Serve Zuppa Toscana
Zuppa Toscana is truly a meal in a bowl with starchy potatoes, Italian sausage, beans, and plenty of kale, so you definitely don’t need a side. This recipe makes 8 servings (about 1½ cups each), which is plenty for a family dinner or for saving a few portions for later. Ladle the soup into bowls while it’s nice and hot, then add a sprinkle of grated Parmesan so it softens and melts right into the creamy broth.
But if I’m serving it for dinner and want it to be EXTRA filling and hearty, some warm garlic bread is probably my first pick for sides. It’s perfect for soaking up the creamy broth and can warm in the oven as the soup finishes on the stove. A loaf of no-knead bread or soda bread also works well if you want something simple to tear and share at the table. Or for a cozy Italian-inspired dinner, I’d add a crisp simple side salad with romaine, tomatoes, pepperoncini, Parmesan, and Italian dressing. It adds something fresh and crunchy next to the creamy soup, and with warm bread and a little extra Parmesan over each bowl, you’ve basically got the full Olive Garden-at-home experience!
Got Leftovers? Here Are Your Options
This Zuppa Toscana recipe makes 8 hearty servings, so I almost always plan on turning at least part of it into lunch prep. Once the soup has cooled a bit, I portion it into individual 16 oz. containers or jars and keep them in the fridge for easy grab-and-go lunches. Reheating one portion at a time keeps the potatoes and creamy broth in better shape than reheating the whole pot again and again. This soup stores well for up to 3-4 days in the fridge.
If I know I won’t finish it in a few days, I freeze it in portions instead. Silicone molds make that really easy. Once the soup is frozen solid, I transfer the cubes to a zip-top freezer bag so they take up less space and I can pull out only what I need. Frozen Zuppa Toscana will keep well for about 3 months.
To reheat, warm the soup gently on the stovetop or in the microwave, stirring occasionally so the broth heats evenly. Just don’t let it boil, since high heat can make the dairy separate. Or to reheat from frozen, place the frozen soup cubes directly in a saucepan over medium-low heat. Stir and continue heating until the soup is heated through.
If it looks a little thicker after reheating, I just add a splash of broth, water, or half-and-half to loosen it back up!
Zuppa Toscana
Equipment
- Large Soup Pot or Dutch Oven
Ingredients
- ½ lb. Italian sausage hot or mild, $1.73*
- 1 yellow onion $0.86
- 2 garlic cloves $0.14
- 15 oz. can Great Northern beans $0.92**
- ½ tsp smoked paprika $0.07
- 3 cups chicken broth $0.38***
- 1 cup water $0.00
- 1 lb. red potatoes $1.45
- ½ lb. kale chopped with stems removed, $1.69
- 2 cups half and half room temperature, $1.78****
- ¼ tsp salt $0.01
- 1 pinch red pepper flakes optional, $0.02
- black pepper freshly cracked, (optional) $0.05
Optional Toppings
- cooked bacon crumbled or diced, optional – see notes
Instructions
- Gather all ingredients.
- Add the sausage to a large soup pot and sauté over medium heat, breaking it up into small pieces as it cooks. The sausage should contain enough fat to keep it from sticking, if not add a touch of olive oil. It’s okay if a small amount browns on the bottom of the pot.
- While the sausage is cooking, dice the onion and mince the garlic. Add the onion and garlic to the pot and sauté until the onions are softened. The moisture from the onions should help dissolve any browned bits of sausage off the bottom of the pot.
- Drain and rinse the can of beans. Add the beans, smoked paprika, chicken broth, and one cup water. Place a lid on the pot and let it come up to a simmer over medium heat.
- While the pot is heating, cut each potato into quarters lengthwise, then slice across into thin, ⅛" thick slices. Add the potatoes to the pot along with the pre-chopped kale. The kale will fill the pot when it's first added, but the heat from the liquid will wilt it within a few minutes. Stir it occasionally to help the wilting process.
- Let the pot simmer over medium heat for about 15 minutes, or until the potatoes are tender.
- Remove some of the hot broth from the pot, transfer it to a separate bowl, and whisk in the room temperature half and half. Now, pour the tempered half and half mixture back into the soup pot with the potatoes and kale. Bring everything to a gentle simmer (don't let it boil!).
- Season with salt, red pepper flakes, and freshly cracked black pepper if desired.
See how we calculate recipe costs here.
Video
Notes
Nutrition
How to Make Zuppa Toscana Step-by-Step Photos
Gather your ingredients and set the half-and-half out to come closer to room temperature. Starting with room-temperature dairy and tempering it later helps it blend smoothly into the hot soup without curdling.
Brown the sausage: Add ½ lb. Italian sausage to a large soup pot and cook over medium heat, breaking it into small pieces as it browns. I didn’t use any extra oil because sausage tends to be pretty fatty. It’s okay if a little sticks to the bottom of the pot because it’ll dissolve in the next steps. A few browned bits on the bottom are a good thing. They’ll add extra flavor to the soup.
While the sausage browns, dice 1 yellow onion and mince 2 cloves of garlic.
Sauté the aromatics: Add the onion and garlic to the pot and continue cooking until the onion is soft and translucent. As the onion releases moisture, stir and scrape up those browned sausage bits from the bottom of the pot.
Build the broth: Drain and rinse one 15 oz. can of Great Northern beans. Add the beans, ½ tsp smoked paprika, 3 cups chicken broth, and 1 cup water to the pot. Stir well, cover the pot, and bring the broth to a simmer over medium heat. The smoked paprika will give that smoky hint that the bacon would have supplied. Sneaky, right?
Prep the potatoes: While the pot is heating up, wash 1 lb. red potatoes and slice them about ⅛-inch thick. Keeping the slices thin and fairly even helps them cook quickly and at the same rate.
Add the vegetables: Add the sliced potatoes and ½ lb. chopped kale to the pot. The kale will look like a lot at first, but it wilts down quickly. Give it a stir occasionally to help it come into contact with the hot soup and wilt. After a few minutes, it’ll have wilted down into the soup nicely. Let the soup simmer over medium heat for about 15 minutes or until the potatoes are tender.
Temper the half-and-half: Now, remove some of the hot broth and stir it into 2 cups room-temperature half-and-half. Gradually warming the dairy before it goes into the pot helps prevent it from separating.
Simmer: Pour the tempered half and half into the pot and bring it up to a gentle simmer. DO NOT let it come to a boil at any point now!
Season to taste: I like my soup spicy (and had used mild Italian sausage), so I seasoned it with a pinch of red pepper flakes. A little freshly cracked black pepper is also nice. Depending on what type of broth you use, you may need to add a little salt (about ¼ tsp).
Serve, and enjoy!
Absolutely deserving of all the internet hype. SO. GOOD.
Other Easy Italian Inspired Soups to Make
- Italian Wedding Soup combines tender homemade meatballs, vegetables, greens, and pasta in a light, savory broth for another hearty bowl that still feels fresh.
- For a meatless option, my easy Minestrone Soup is loaded with vegetables, beans, and pasta, and it’s easy to adjust depending on what you already have on hand!
- Our Lasagna Soup takes things in a richer, cheesier direction with all the familiar flavors of lasagna in an easy, cozy soup.
More Potato Soup Recipes
Our Zuppa Toscana recipe was originally published 1/31/15. It was retested, reworked, and republished to be better than ever 9/30/26.
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