There’s something about a bowl of creamy, spicy soup loaded with sausage and tender potatoes that just fixes everything. Copycat Zuppa Toscana tastes like you’re sitting in that cozy booth at Olive Garden, minus the breadstick negotiations with your kids.
I tested this about fifteen times one winter when my daughter kept asking why we couldn’t “just go out for the good soup”so I made it at home instead. The trick is browning the sausage until it’s actually crispy (not sad and gray), and using heavy cream instead of half-and-half so it stays silky without breaking. After a decade of recipe developing, I can confirm: this one’s chaos-proof and tastes better than the original.
Copycat Zuppa Toscana is a comforting soup that combines spicy sausage, kale, and potatoes in a creamy broth. This easy homemade recipe delivers rich flavors perfect for a cozy weeknight meal or any time you crave Olive Garden style soup.
Ingredients
Scale
1 lb ground spicy Italian sausage (mild can be substituted)
8 slices bacon diced (divided)
1 medium yellow onion peeled and diced
2 cloves garlic minced
2 Tbsp flour (cornstarch can be substituted)
32 oz chicken stock
4 large russet potatoes peeled and diced into 1/2 inch pieces
1 cup heavy cream
1/2 bunch kale a couple of handfuls de-stemmed and torn into bite sized pieces
Salt and pepper to taste
Pinch of red pepper flakes optional
Instructions
Warm a large heavy pot over medium-high heat and add a bit of oil. Cook the sausage breaking it up until browned then drain and set aside.
Use the leftover sausage grease to fry the bacon until crisp then remove and reserve most of the grease in the pot.
Sauté the onion in the pot for about 5 minutes, adding the garlic in the last minute.
Sprinkle flour over the cooked onion and garlic, stir to mix, then pour in the chicken stock while stirring.
Add the diced potatoes and bring the mixture to a boil, cooking until the potatoes become tender, about 15 minutes.
Stir in the cooked sausage, most of the bacon, heavy cream, and kale. Let it cook for 5 to 10 minutes until the kale wilts.
Season with salt, pepper, and red pepper flakes as desired. Top the soup with the remaining bacon before serving.
Prep Time:10 minutes
Cook Time:30 minutes
Method:Stovetop
Nutrition
Calories:790
Why You’ll Love This Copycat Zuppa Toscana
This soup is exactly what you crave on a cold Tuesday when you want something cozy but don’t want to leave the house. It’s creamy without being heavy, spicy without setting your mouth on fire, and comes together in about 40 minuteswhich means you can have it bubbling on the stove before anyone starts asking “what’s for dinner?”
Restaurant flavor at home: You get all that Olive Garden comfort without the wait or the bill
One-pot wonder: Everything cooks in a single dutch oven, so cleanup is blissfully simple
Flexible and forgiving: Swap mild sausage for spicy, use spinach instead of kale, or make it in your slow cookerit still turns out delicious
Crowd-pleaser: Even picky eaters go back for seconds when there’s bacon involved
Ingredient Breakdown and Smart Swaps
The magic of this soup is in the balance: spicy sausage, silky potatoes, and that luscious heavy cream broth. I tested this with half-and-half once and it curdledso trust me, stick with the heavy cream. The bacon adds a smoky crunch that makes every bite feel special, and the kale wilts down into tender little ribbons that soak up all that flavor.
Pro Tip: Dice your potatoes into half-inch pieces so they cook evenly and get tender without falling apart. I learned this the hard way after fishing out potato mush one too many times.
Ingredient
Easy Swap
Spicy Italian sausage
Mild sausage or turkey sausage
Bacon
Turkey bacon or omit (use olive oil)
Kale
Spinach or chopped Swiss chard
Heavy cream
No good swapthis is the secret to silky broth
Flour
Cornstarch (use same amount)
Russet potatoes
Yukon gold work great too
How to Make It (Step-by-Step)
Start by browning your sausage in a big dutch oven until it’s nice and crispynot gray and sad. Drain it well, then fry your bacon in the leftover grease until it’s crisp. This is where all the flavor builds, so don’t rush it. Save about a tablespoon of that bacon fat, toss in your onion and garlic, then sprinkle the flour right over top and stir it around.
Pour in your chicken stock while stirring (this keeps it from getting lumpy), add the potatoes, and let everything boil gently for about 15 minutes. When the potatoes are fork-tender, stir in the cooked sausage, most of the bacon, heavy cream, and kale. Let it all simmer together for another 5 to 10 minutes until the kale wilts and the soup thickens up.
Note: Taste before you serve and add salt, pepper, or a pinch of red pepper flakes if you want extra heat. Top with the remaining bacon because crispy bits on top make everything better.
Crockpot and Instant Pot Options
If you want to walk away and let dinner cook itself, the slow cooker version is your best friend. Brown the sausage and bacon first (don’t skip thisit adds so much flavor), then toss everything into the crockpot with your potatoes and stock. Cook on low for 5 to 6 hours, then whisk your cream with cornstarch and stir it in with the kale during the last 30 minutes on high.
For the Instant Pot, you’ll sauté the sausage and bacon right in the pot, add your onion, garlic, stock, and potatoes, then pressure cook on high for 5 minutes. Do a natural release for 10 minutes, then stir in your cream and kale. It’s fast, hands-off, and perfect for busy weeknights when you need dinner done yesterday.
Serving, Storing, and Reheating
Serve this soup hot with crusty bread for dipping or a simple side salad. It’s hearty enough to be the whole meal, especially if you add extra bacon on top (which I always do). Leftovers keep in the fridge for up to 4 days in an airtight container, and they actually taste even better the next day once all the flavors have melded together.
When reheating, do it gently on the stovetop over medium-low heat, stirring occasionally. The cream can separate if you blast it on high, so take your time. You can also freeze this soup for up to 3 months, but know that the potatoes might get a little softer once thawedstill delicious, just slightly different texture.
This Copycat Zuppa Toscana took me way longer to get right than I care to admit. I kept adding too much cream, then not enough sausage, and once I forgot the kale entirely until my daughter asked why it looked like potato soup. But after plenty of taste-testing and adjustments, this version is finally the one.
FAQs ( Copycat Zuppa Toscana )
Can I make this soup ahead of time?
Yes, but store the potatoes separately from the creamy base. The cream can break when reheated, and potatoes absorb liquid making the soup thick. Add fresh cream when reheating and combine with potatoes just before serving for best results.
What type of sausage works best?
Italian sausage with fennel and garlic gives the most authentic flavor. Hot Italian sausage adds nice heat, while mild works for family-friendly versions. Remove casings and crumble the meat for easier eating and better flavor distribution.
Can I substitute the heavy cream?
Half-and-half works but creates a thinner consistency. For dairy-free options, try canned coconut cream or cashew cream. Avoid regular milk as it may curdle. Add cream substitutes at the end and heat gently to prevent separation.
How do I prevent the soup from curdling?
Keep heat at medium-low once you add cream and avoid boiling. Stir gently and consistently. If reheating leftovers, warm slowly over low heat while stirring. Adding cream gradually while stirring helps maintain smooth texture.
What potatoes should I use?
Russet potatoes work perfectly as they become tender and slightly break down to thicken the broth naturally. Red potatoes hold their shape better if you prefer firmer pieces. Cut into uniform 1-inch pieces for even cooking throughout this recipe.
You’ll love how this Copycat Zuppa Toscana turns outcreamy, spicy, and bubbling away in under 40 minutes. The potatoes get fork-tender, the kale wilts into silky ribbons, and that bacon on top? Pure magic. It smells like cozy comfort the second it hits the stove, and honestly, it tastes better than the restaurant version.
If you want to switch things up, try swapping the kale for spinach or using turkey sausage to lighten it up a bit. A sprinkle of Parmesan on top adds a salty little punch that makes every spoonful feel fancy. Leftovers reheat beautifully on the stovetopjust go slow and stir gently so the cream stays silky. My mom always said the best soups taste even better the next day, and she was absolutely right about this one.
I’d love to know if you make thistag me in your soup photos or tell me what you served it with! Did your family grow up with a soup night tradition? There’s something about passing around warm bowls that just brings everyone to the table. Save this recipe for the next chilly evening when you need a hug in a bowl.
Sharing a handpicked collection of easy, healthy recipes made in our family kitchen. Rachel brings comforting classics, while Emily adds fresh, modern ideas together creating meals that are simple, flavorful, and family-friendly.
