zuppa toscana soup

Zuppa Toscana Soup

I don’t do it often, but at least once a month or once every couple of months, the kids and I go out to eat. Usually, it involves me having a gift card to a restaurant. But, every once in a while, we like to go to Olive Garden. I love that they give you so much for your money that a dinner out involves at least a couple take home boxes with leftovers.

Olive Garden has great soups. One of my favorites is Zuppa Toscana. Where there is a will, there is a way to make something just as good at home. And, I have that will. I searched and found a few recipes online. But, a co-worker gave me her tried and true recipe. This is that recipe with just a little more sausage added.

As simple as this is, the taste is out of this world. I ate this soup every day for lunch!

Frugal tips:

  • I buy minced garlic by the jar. This is found in the produce isle of the store. I love fresh garlic, but sometimes I can not use it all before it sprouts. I found it is cheaper for me to buy the minced garlic in the store. It also saves me time.
  • I have a stock up price on canned broth. When the cans go on sale, I purchase at least 24 cans of the broth. Sometimes more. It is always good to have a stock up price for products you use a lot of and especially ones that store well.


zuppa toscana soup

More recipes like this:

Cabbage Roll Soup

Slow Cooker No Bean Soup

Black Bean Nacho Soup

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Zuppa Toscana Soup
Zuppa Toscana Soup
zuppa toscana soup

Zuppa Toscana Soup

Copycat Olive Garden Zuppa Toscana Soup. This soup is full of flavor and easy to make. Each bite is full of sausage, onions, potatoes and kale.
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Main Dish
Cuisine Italian
Servings 6 People


  • 1.5 Pound Italian Sausage
  • 1 Medium Yellow Onion diced
  • 1 Tablespoon Minced Garlic
  • 4 Medium Russet Potatoes cleaned, peeled and diced
  • 1/8 Teaspoon Kosher Salt
  • 1/8 Teaspoon ground black pepper
  • 4 Cups Chicken Broth
  • 1 Bunch Kale stems removed, ruffly chopped
  • 3/4 Cup Heavy Whipping Cream
  • 1/4 Cup Shredded Parmesan Cheese


  • In a skillet, brown the sausage, garlic and onions. Crumble the meat and drain any drippings.
  • Add the cooked sausage, chicken broth, diced potatoes, salt and broth to a stock pot. Heat on medium heat to boiling and the reduce the heat.
  • Cook on low heat for 20-25 minutes or until the potatoes are cooked.
  • Stir in the whipping cream and chopped Kale. Cook on low heat for an additional 15 minutes.
  • Serve with bread and topped with shredded Parmesan cheese.
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