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A close-up of creamy zuppa toscana soup with crispy bacon, fresh kale, and grated cheese in a rustic bowl.

A rich, creamy, and comforting Zuppa Toscana soup inspired by the Olive Garden classic — featuring spicy Italian sausage, tender potatoes, fresh kale, and a luxurious touch of cream. Easy to make at home for a satisfying family meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 bowls
Course: Soup
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb spicy Italian ground sausage
  • 4 Tbsp butter
  • 1/2 white onion (diced)
  • 1 Tbsp minced garlic
  • 6 cups chicken broth
  • 2 cups water
  • 4-5 yellow potatoes (cut into 1-inch pieces)
  • 3 tsp salt (or to taste)
  • 1 tsp black pepper
  • 2 cups heavy cream
  • 4 cups chopped kale
  • chopped bacon or bacon bits (optional topping)
  • grated parmesan cheese (optional topping)

Equipment

  • Large Dutch Oven or Soup Pot
  • cutting board and knife
  • Slotted spoon
  • Wooden spoon

Method
 

  1. In a large pot or Dutch oven, cook Italian sausage over medium heat for 5–6 minutes, breaking it apart, until browned and fully cooked. No pink should remain.
  2. Use a slotted spoon to transfer the sausage to a plate lined with paper towels. Leave the drippings in the pot.
  3. Add butter to the same pot. Sauté diced onion over medium heat for 3–5 minutes until translucent.
  4. Stir in garlic and cook for 1 minute, until fragrant.
  5. Pour in chicken broth and water. Scrape up any browned bits on the bottom of the pot for extra flavor.
  6. Add chopped potatoes, salt, and pepper. Stir to combine.
  7. Bring to a boil over medium-high heat. Then reduce to medium-low, cover, and simmer for 15–20 minutes.
  8. Check that potatoes are fork-tender. Pierce easily with a fork.
  9. Stir in chopped kale. Let it wilt for 2–3 minutes.
  10. Reduce heat to low. Add heavy cream and return the cooked sausage to the pot.
  11. Heat gently for 2–3 minutes without boiling. Stir occasionally.
  12. Taste and adjust salt or pepper. Ladle into bowls and serve hot with bacon and parmesan if desired.

Notes

Use mild or spicy Italian sausage based on preference. Swap kale with spinach, and use Yukon Gold or Russet potatoes if yellow potatoes aren't available. For a lighter version, substitute heavy cream with half-and-half. Always add cream at the end to prevent curdling.