Olive Garden Zuppa Toscana Soup (Stovetop or Slow Cooker)

If you love Olive Garden's Zuppa Toscana, this easy homemade version is one you'll want to keep in your dinner rotation.

Why You'll Love This Recipe

• Two cooking methods. Make this soup on the stovetop when you want dinner on the table quickly, or use the slow cooker when you want to get dinner started earlier in the day.
• Simple ingredients. Italian sausage, potatoes, bacon, kale, broth, and cream come together to make a flavorful soup without a long ingredient list.
• Creamy and hearty. Tender potatoes and sausage make this soup filling, while the kale and creamy broth give it the familiar Zuppa Toscana flavor.
• Great for busy nights. The slow cooker option is especially convenient when you know you'll be busy later in the day.
• Perfect with breadsticks. Serve each bowl with warm garlic parmesan breadsticks to soak up the creamy broth.

Tips and Tricks

• Use Italian sausage you enjoy. Mild Italian sausage works well for a classic flavor, while hot Italian sausage adds extra spice. You can also use turkey Italian sausage.
• Don't overcook the kale. Add the kale toward the end so it stays tender and retains some texture instead of becoming mushy.
• Cut the potatoes evenly. Cutting the potatoes into similar-sized pieces helps them cook at the same rate.
• Keep some of the sausage drippings. When making the soup on the stovetop, I like leaving some of the flavorful sausage drippings in the pot instead of draining everything.
• Adjust the spice. Red pepper flakes are completely optional. Add more for a spicier soup or leave them out for a milder version.
• Add the cream at the end. The heavy cream only needs a short amount of time to heat through. There's no need to boil it for an extended period.

What Is Zuppa Toscana?

Zuppa Toscana translates to Tuscan soup, although the version most people recognize in the United States is the creamy soup served at Olive Garden.

It's made with Italian sausage, potatoes, kale, bacon, and a creamy broth. The combination of spicy sausage, tender potatoes, greens, and cream makes it a particularly comforting soup for fall and winter.

This homemade version is inspired by the restaurant favorite and is not an official Olive Garden recipe.

Zuppa Toscana Ingredients

• Italian sausage: I use mild Italian sausage, but hot Italian sausage can be used if you like a little extra heat.
• Potatoes: Russet or Yukon Gold potatoes both work well. Peel them if you prefer, then cut them into bite-sized pieces.
• Onion: Yellow onion adds savory flavor to the sausage.
• Garlic: Fresh minced garlic gives the soup plenty of flavor. Jarred minced garlic works too.
• Bacon: Cooked bacon pieces or bacon crumbles add smoky, salty flavor.
• Chicken broth: This forms the base of the soup.
• Water: A little water balances the broth and keeps the soup from becoming too concentrated.
• Kale: Remove the tough stems and chop the leaves into bite-sized pieces.
• Heavy whipping cream: This gives the soup its creamy texture.
• Red pepper flakes: Add as much or as little as you'd like.
• Salt and black pepper: Season to taste.

See the recipe card for full information on ingredients and quantities.

How to Make Zuppa Toscana on the Stovetop

Step 1: Brown the sausage. Heat a large stock pot or Dutch oven over medium-high heat. Add the Italian sausage, chopped onion, and garlic. Cook until the sausage is browned and cooked through, breaking it into small pieces as it cooks.

Step 2: Add the potatoes and broth. Add the chopped potatoes, chicken broth, water, cooked bacon, red pepper flakes, salt, and black pepper. Stir everything together.

Step 3: Simmer the potatoes. Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 15-20 minutes, or until the potatoes are fork tender.

Step 4: Add the kale and sausage. If you removed the sausage mixture from the pot, return it to the soup. Add the chopped kale and stir.

Step 5: Add the cream. Bring the soup back to a gentle boil, then stir in the heavy cream. Once the soup is hot and the kale is tender, remove it from the heat.

Step 6: Serve. Ladle the soup into bowls and serve immediately with warm breadsticks, crusty bread, or freshly grated Parmesan cheese.

How to Make Zuppa Toscana in the Slow Cooker

Step 1: Brown the sausage. Brown the Italian sausage with the chopped onion and garlic in a large skillet over medium-high heat. Break the sausage into small pieces as it cooks.

Step 2: Add everything except the kale and cream. Transfer the cooked sausage mixture to a slow cooker. Add the chopped potatoes, chicken broth, water, bacon, red pepper flakes, salt, and black pepper. Stir to combine.

Step 3: Slow cook the soup. Cover and cook on HIGH for about 4 hours or LOW for about 6 hours, or until the potatoes are tender.

Step 4: Add the kale and cream. Stir in the chopped kale and heavy cream. Cover and cook on HIGH for another 30-45 minutes, until the kale is tender and the soup is heated through.

Step 5: Serve. Ladle the soup into bowls and serve warm with homemade breadsticks or crusty bread.

Don't forget the breadsticks! These buttery homemade parmesan garlic breadsticks are perfect for dipping into the creamy broth.

Stovetop vs. Slow Cooker

Both methods make delicious Zuppa Toscana, so choose the one that fits your schedule.

Stovetop: Choose this method when you want soup ready in about 30-40 minutes. Everything cooks in one pot, making it a great option for a weeknight dinner.

Slow cooker: Choose this method when you'd rather get dinner started earlier in the day. The potatoes and sausage simmer slowly, and the kale and cream are added near the end.

Zuppa Toscana Variations

• Make it spicy. Use hot Italian sausage and add extra red pepper flakes.
• Use turkey sausage. Turkey Italian sausage works well as a substitute for pork sausage.
• Add extra kale. If you love greens, add another handful or two of chopped kale.
• Use spinach. Baby spinach can be substituted for kale. Add it near the end of cooking since spinach wilts much faster.
• Make it extra creamy. For a richer soup, you can replace some of the chicken broth with additional cream, although I prefer the balance of the original recipe.
• Add Parmesan. Sprinkle freshly grated Parmesan over each bowl just before serving.

Can You Make Zuppa Toscana Ahead of Time?

Yes. Zuppa Toscana reheats well, making it a good make-ahead meal.

Prepare the soup as directed, then cool it and refrigerate it in an airtight container. Reheat gently on the stovetop or in the microwave until hot.

The potatoes may absorb some of the broth as the soup sits, so add a splash of chicken broth or water when reheating if needed.

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