This creamy Tuscan Italian Sausage Potato and Kale Soup (Zuppa Toscana) is the ultimate one-pot comfort food! A cozy Olive Garden copycat that's even better homemade.
There is nothing better than a big bowl of Zuppa Toscana soup on a chilly night. This creamy Tuscan Soup made with Italian sausage, potatoes, and kale is the kind of meal that warms you up from the inside out.
You'll love how flexible this soup is. Swap the kale for spinach or collard greens, try turkey sausage for a lighter version, or make it dairy-free with coconut milk.
If you love this soup, don't miss my other cozy favorites like Turkey Lentil Soup, Instant Pot Deer Chili, Roasted Butternut Squash & Red Pepper Soup, and Dairy-Free Clam Chowder.
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Why You'll Love This Recipe
- Warm and Cozy. A rich, creamy broth filled with tender potatoes and wilted kale makes this soup the ultimate winter warmer.
- Copycat Olive Garden recipe. All the restaurant flavor you love, but even better made fresh at home.
- Hearty & satisfying. Packed with Italian sausage and potatoes, this soup keeps you full and fueled for hours.
- Perfect for any occasion. Serve it as a starter for your next Italian dinner party.
What is Zuppa Toscana?
So, "zuppa" means soup in Italian, and "Toscana" refers to the Tuscany region of Italy. Put them together, and you get Zuppa Toscana (Tuscan-style soup).
The authentic Italian version is loaded with vegetables, beans, potatoes, olive oil, and Tuscan bread.
Here in the U.S., we've put our own spin on it with Italian sausage, bacon, garlic, and a splash of cream. It's a little richer, a little heartier, and totally satisfying.
Ingredients You'll Need
Ready to make it yourself? Let's take a look at the simple, wholesome ingredients you'll need to bring this creamy Zuppa Toscana to life.
- Italian sausage - You can use sweet or spicy sausage. Spicy adds a little heat, while sweet gives a milder flavor. Browning the sausage first adds depth and flavor to the soup.
- Bacon - Cut bacon into bacon bits and cook until crispy for a delicious garnish. I also love the fat that it leaves behind to cook the vegetables.
- Potato - Russet potatoes have a high starch content, perfect for soaking up all that rich broth.
- Kale - It adds color, texture, and a pop of earthy flavor. I prefer using Tuscan kale, but any type of kale will do.
- Chicken stock - Use a homemade chicken stock or my Beef Bone Broth if you have it, or a good quality store-bought version.
- Heavy Cream - A splash of cream at the end makes the broth creamy and rich. Take it off the heat to keep the cream from splitting.
- Thyme - Use fresh thyme leaves.
- Dried Herbs - Dried oregano and basil add a great flavor.
- Onion
- Carrots
- Garlic
- Parmesan - For serving - freshly grated Parmesan adds a salty, nutty finish.
See recipe card for quantities.
Substitutions & Variations
- Dairy-Free Option: Skip the heavy cream and use full-fat coconut milk instead. Add it at the end to keep your soup creamy without splitting. Here is a Whole30 Zuppa Toscana to try.
- Vegan Option: Use vegan sausage and tempeh bacon, a vegetable broth, and coconut milk.
- Slow Cooker Version: Brown your sausage and saute your onions and garlic first. Transfer everything to your slow cooker with potatoes, carrots, stock, and herbs. Cook on low for 6-7 hours. Add kale and cream during the last 15 minutes.
- Instant Pot Version: Use the saute function to brown the sausage and onions first. Add the rest of the ingredients (except kale and cream) and cook on high pressure for 8 minutes. Quick release the pressure, stir in the kale and cream, and serve!
- Swap Italian Sausage for Turkey Sausage: Use turkey sausage if you want a leaner soup.
- Greens Substitutions: Don't like kale? No problem! Spinach or collard greens are excellent alternatives.
How To Make Zuppa Toscana
Step 1. Cook the Bacon
Dice the bacon into small pieces and cook it in a large Dutch oven over medium heat until crispy. Remove with a slotted spoon and transfer to a paper-towel-lined plate. We'll use it as a garnish at the end.
Step 2. Brown the Italian Sausage
In the same Dutch oven, add the onions, carrots, and garlic. Sauté for 3-5 minutes until the onions are soft and fragrant.
Add the Italian sausage, along with salt, pepper, thyme, basil, and oregano. Break up the sausage with a wooden spoon and cook until it's browned all the way through.
Step 3. Add the Potatoes and Kale
Stir in the diced potatoes, chicken stock, and water. Bring to a boil, then reduce the heat and let it simmer for 20-30 minutes until the potatoes are tender.
Step 4. Finishing the soup
Add the kale to the pot and cook for 2-3 minutes until it's wilted and tender. Remove the pot from the heat and stir in the heavy cream.
Step 5. Serve and Garnish
Ladle the soup into bowls and top each serving with crispy bacon bits and a fresh grating of parmesan cheese. Don't forget the crusty bread.
Recipe Tips For Success
- Add cream off the heat. To keep the soup creamy and prevent it from splitting, stir it in after moving the pot from the heat.
- Use your favorite sausage. Both sweet and spicy Italian sausage work well. Do you like spicy or savory?
- Cook potatoes until tender. They should be fork-tender before adding the kale and cream.
- Wilt the kale last. This keeps the kale bright, tender, and packed with nutrients.
- Brown sausage. Adds extra flavor to the soup. Don't rush this step!
What To Serve with Zuppa Toscana
This creamy Italian sausage, potato, and kale soup is hearty enough to eat on its own, but pairing it with sides can take your meal to the next level.
- Crusty bread: A fresh baguette, ciabatta, or sourdough is perfect for soaking up the rich and creamy broth.
- Salad: A crisp salad like my Arugula and Pear Salad balances out the richness of the soup.
- Roasted vegetables: Roasted carrots, Smashed Brussels Sprouts, or asparagus make for a healthy side dish.
Storage Tips
Storing Leftovers
Refrigerate: Let the soup cool to room temperature before transferring it to an airtight container. Store in the refrigerator for up to 4 days.
Freezing Instructions
Cool before freezing: Allow the soup to cool completely before freezing in heavy-duty freezer bags or an airtight container. The soup can be frozen for up to 3 months. When ready to enjoy, thaw the soup in the refrigerator overnight.
Reheating Tips
Stovetop method: After thawing, pour the soup into a pot and warm it over medium heat, stirring, until heated through.
Microwave: Reheat in the microwave with a damp paper towel over top, at 70% power for 5 minutes, or until hot.
Recipe FAQ's
If you're aiming for a thick, creamy texture, russet potatoes are the best choice. They break down easily, absorb flavors, and are a natural thickener.
Yes, whenever I don't have kale on hand, spinach, collard greens, or even swiss chard make a great substitution.
The healthiness depends on the list of ingredients. Most Zuppa Toscana recipes, like the one from Olive Garden, is high in calories. For a healthier version, use a lean protein like turkey sausage, and swap out heavy cream for a dairy-free milk like coconut milk.
Turkey sausage is an excellent choice for this recipe because of its flavor from the herbs and spices, but it is a much leaner, and lower-calorie alternative.
If you tried this Sausage Kale and Potato Soup or any recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I love hearing from you!
📖 Recipe
Creamy Italian Sausage Potato and Kale Soup (Zuppa Toscana)
Equipment
Ingredients
- 4 slices of bacon chopped
- 1 onion chopped
- 1 cup celery
- 1 cup carrots
- 3 cloves garlic
- 1 pound pork sausage
- 1 teaspoon kosher salt
- 1 tablespoon fresh thyme
- 1 teaspoon dried oregeno
- 1 teaspoon dried basil
- 4 cups chicken stock
- 2 cups water
- 4 cups kale chopped
- 1 cup heavy cream
Instructions
- Dice bacon and cook in a Dutch oven over medium heat until crispy. Remove and set aside for garnish.
- Add onions, carrots, garlic, and saute for 3-5 minutes until softened. Add Italian sausage, salt, pepper, thyme, basil, and oregano. Cook until browned.
- Stir in potatoes, chicken stock, water and bring to a boil. Reduce heat, and simmer for 20-30 minutes until potatoes are tender.
- Add kale and cook 2-3 minutes until wilted. Remove from heat and stir in heavy cream. Serve topped with reserved bacon and freshly grated Parmesan
Notes
- To prevent curdling, add the heavy cream off the heat.
- Use russet potatoes for their high starch content.
- Add kale in the last few minutes of cooking to maintain its color and texture.
Mike Cleavenger says
This Zuppa Toscana recipe is better than Olive Garden's version and perfect for chilly nights.