Easy Olive Garden Zuppa Toscana Soup
This Easy Olive Garden Zuppa Toscana Soup is a quick copycat version of the restaurant favorite, combining spicy Italian sausage, potatoes, and heavy cream for rich, restaurant-quality flavor in under 30 minutes.
This Easy Olive Garden Zuppa Toscana Soup is a quick copycat version of the restaurant favorite, combining spicy Italian sausage, potatoes, and heavy cream for rich, restaurant-quality flavor in under 30 minutes.

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In a large pot saute sausage 5-6 minutes until browned. Use a slotted spoon to transfer sausage to a plate and set aside.
In the same pot, add butter and saute onions over medium heat until translucent. Add garlic and saute for another minute until fragrant.
Add chicken broth, water, potatoes, salt, and pepper and bring to a boil. Boil until potatoes are tender. Stir in kale, and heavy cream. Add sausage. Taste and add salt and pepper if needed. Serve garnished with grated parmesan cheese and/or bacon if desired.
Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop over medium heat, stirring occasionally.
Yes. Mild Italian sausage works well and is better for kids; the soup will be less spicy but equally creamy and flavorful.
Cook until they're fork-tender, about 15–20 minutes after adding them to the broth. They should break apart easily when pierced.
Yes. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat, stirring occasionally.
Substitute with half-and-half or a mix of whole milk and butter for a lighter version, though it won't be as creamy.
Yes. Double all ingredients and increase cooking time slightly for potatoes. Use a larger pot to avoid crowding.

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