Zuppa Toscana Copycat Recipe: Better than Olive Garden

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You don’t have to go to Olive Garden to indulge in a hot bowl of zuppa Toscana.

Now you can make this quick and easy one-pot recipe right in the comfort of your own home.

In this article, I will guide you through the perfect ingredients to make this hearty soup that will satisfy the whole family’s tastebuds and warm up the soul.

Additionally, in the Recipe Variations section, I will cover using your Instant Pot, making it vegan, and even how to make a pork-free version of the classic recipe.

Zuppa Toscana is one of my all-time favorite restaurant soups and has become a year-round staple in our meal planning.

Ingredient Profile

Olive Garden’s zuppa Toscana soup has easy-to-find ingredients. Let’s take a little dive into the ingredients that make this comforting soup shine.

Italian Sausage

Spicy Italian sausage brings lots of flavor to this delicious soup because it adds spice notes and protein that satiate the belly.  

You can easily find it at your local grocery store or butcher shop and while you’re there, ask for uncooked sausages because you want to be able to cook it like ground meat.

You will need to take the meat out of the casing by running a knife alongside the sausage, for instance.

I enjoy a pork-free version of this creamy soup, so a great alternative meat to use is turkey. Both flavors are similar. I almost always have a roll of Jennie-O regular turkey sausage on hand so I use it often.

To give the sausage more of an Italian flare, add some fennel seeds, dried parsley, Italian seasoning, and red pepper flakes.

If you want to make a vegan version of this homemade soup, you can substitute the sausage for white cannellini beans.

I’ve made it this way so many times when I don’t have sausage on hand. It is still incredibly flavorful and delicious. 

Kale

Kale is one of the main ingredients in this homemade zuppa Toscana recipe.

It is the best way to enjoy kale in my opinion. The heat from the soup turns kale into bright yet tender leaves that melt in your mouth.

You can use curly kale, which is what is found in the original recipe, however, I love to use Lacinato kale also known as Tuscan kale or dinosaur kale.

It is from the same place as the soup after all. 😉

How to Remove Kale Stems

Whether you love to use all of the kale or not, the best approach to a satisfying dish with kale is to remove the stem first.

I love to use my kale stems in my dishes for extra nutrition (they contain most of the minerals!)

However, if I’m having raw kale, I reserve my stems in a scrap bag for making broth. 

Instructions

1. Rinse and drain kale.

2. Hold the bottom of the stem with one hand and pinch the bottom end of the leaves with your other hand. Slide your fingers upward until you pull the remaining leaves. 

3. The stem will naturally break off when it reaches the soft point.

4. Set the kale stems to one side until you finish processing all of your leaves.

5. Gather all of the ends of the stems, cut off end tips with a knife, and dispose.

6. Finely dice the kale stems and saute with onions or add to the broth as it’s beginning to heat up.

The stems need more cook time so it’s best to add them toward the beginning of your recipe.

The leaves are tender so they should be added after everything else is done cooking and you turn off the heat.

Health Benefits of Kale

Cream

What makes this soup so special is the creamy broth.

You can achieve this by using heavy whipping cream, or if you want to keep this recipe vegan friendly you can substitute the heavy cream for coconut cream.

If you are making a vegan version you can also use a stick blender (before adding kale) to make this flavorful soup even creamier.

Broth 

Good broth resurrects the dead.

South American Proverb

The best broth for this recipe is chicken broth however you can also use vegetable broth for a vegetarian or vegan-friendly version.

You can also use water and your favorite bouillon.

Broth, whether made from chicken or vegetables is full of readily available minerals and nutrients that your body can absorb.

Check out my easy, Instant Pot chicken bone broth recipe to make at home!

Zuppa Toscana: Olive Garden Copycat Recipe

Indulge in this zuppa Toscana soup recipe with zesty Italian sausage, tender potatoes, and creamy broth. Enjoy a hearty bowl of soup with this easy one-pot recipe!

Ingredients

• 2 tbsp Olive Oil
• 1 Onion (diced)
• 1lb Italian Sausage (see above)
• 1 tsp Fennel Seeds (optional)
• 1 pinch Red Pepper Flakes (optional- more for extra spicy)
• 6 Garlic Cloves (minced)
• 6 cups Broth
• 2lbs Russet Potatoes (medium-thin sliced rounds)
• 4 cups Kale (destemmed and finely minced, see above)
• 1cup Heavy Cream
• 1/2 tsp Black Pepper (ground)
• Salt to taste (1 to 2 tsp)

Toppings 

• Parmesan Cheese

Instructions

1. Preheat a Dutch oven or large pot, then add olive oil and onions, and saute them over medium-high heat for 5 minutes. 

2. Add your sausage and break it apart with a wooden spoon. Meanwhile, sprinkle red pepper flakes, black pepper, fennel seeds (if using), and minced garlic over meat. Cook for another 5 minutes.

3. Afterward, add broth, minced kale stems (if using), and potato rounds to the pot. Bring to a boil, once it begins to boil, lower the flame to low heat and simmer with the lid on for 10 minutes.

4. Then, taste the potato rounds after 10 minutes and turn off the heat if your potatoes are tender. Also, taste your broth and add extra salt as needed (1 to 2 tsp if broth is bland).

5. Lastly, combine kale and heavy cream, serve, and top with grated parmesan cheese. Enjoy!

Olive Garden Zuppa Toscana Recipe Variations

The best part about this homemade version of Zuppa Toscana is that you can substitute ingredients that will work for your diet and you can also cook it the way you like. 

Instant Pot Zuppa Toscana

1. Heat olive oil and saute onions on “more” for 5 minutes. 

2. Add your sausage and break it apart with a wooden spoon. Sprinkle red pepper flakes, black pepper, fennel seeds (if using), and minced garlic over meat. Cook for another 5 minutes.

3. Add broth, minced kale stems (if using), and potato rounds to the pot. Afterward, close the lid and set the valve to “sealing”.

4. Pressure cook on high for 2 minutes. Let the pressure release naturally for 10 minutes when the time is up. Remove the lid when all the pressure is released.

5. Then taste your broth and add extra salt as needed (1 to 2 tsp if the broth is bland).

6. Lastly, combine chopped kale and heavy cream, serve, and top with grated parmesan cheese. Enjoy!

Vegan Zuppa Toscana

Ingredients

• 2 tbsp Olive Oil
• 1 Onion (diced)
• 14.5oz Cannellini Beans (drained and rinsed, see dry beans instructions)
• 1 tsp Fennel Seeds 
• 1tsp Italian Seasoning
• 1 pinch Red Pepper Flakes (optional- more for extra spicy)
• 6 Garlic Cloves (minced)
• 6 cups Vegetable Stock
• 2lbs Russet Potatoes (medium-thin sliced rounds)
• 4 cups Kale (destemmed and finely minced, see above)
• 1cup Coconut Cream
• 1/2 tsp Black Pepper (ground)
• Salt to taste (1 to 2 tsp)

Instructions

1. Preheat a Dutch oven or large pot, then add olive oil and onions, and saute them over medium-high heat for 5 minutes. 

2. Meanwhile, sprinkle red pepper flakes, black pepper, fennel seeds (if using), and minced garlic, cook for 1 minute. 

3. Afterward, add cannellini beans, broth, minced kale stems (if using), and potato rounds to the pot. Bring to a boil, once it begins to boil, lower the flame to low heat and simmer with the lid on for 10 minutes.

4. Then, taste the potato rounds after 10 minutes and turn off the heat if your potatoes are tender. Also, taste your broth and add extra salt as needed (1 to 2 tsp if broth is bland).

5. Use a stick blender and blend ingredients for about 10 seconds for a thicker broth. Do not over-blend!

6. Lastly, combine kale and coconut milk, serve, and enjoy!

Recipe Tips

How long does zuppa Toscana last in the fridge?

Your leftover zuppa Toscana can easily last 3-4 days in the refrigerator as long as it is kept in an airtight container.

There’s a good chance that your soup will still be delicious a couple of days after that, just be sure to smell your soup for any off scents.

You can also place it in a freezer-safe container and freeze it for 3 months. 

Conclusion

​Zuppa Toscana is the perfect recipe for those cold winter nights because it’s creamy, hearty, and full of Italian flavors.

I hope you give this easy one-pot recipe a go the next time you crave Olive Garden and in short, the key to the best soup is to taste your broth for saltiness!

¡Buen Provecho!