Easy Olive Garden Zuppa Toscana Soup Recipe | CookOS

Easy Olive Garden Zuppa Toscana Soup

Name: Easy Olive Garden Zuppa Toscana Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 pound spicy Italian ground sausage (use mild for kid-friendly); 4 tablespoons butter; ½ white onion (diced); 1 tablespoon minced garlic; 6 cups chicken broth; 2 cups water; 4-5 yellow potatoes (cut into 1-inch pieces); 3 teaspoons salt (or to taste); 1 teaspoon black pepper; 2 cups heavy cream; 4 cups chopped kale; chopped bacon or bacon bits and grated parmesan cheese for topping (optional)

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.

🌍Italian 🏷️Italian soup 🏷️Olive garden soup recipe 🏷️Olive garden zuppa toscana soup recipe 🏷️Potato soup recipe Sausage and potato soup

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🏷️Sausage soup recipe

Total

40 min

Servings

Difficulty

Medium

Est. Cost

$23–$38

Recipe Source

View original recipe

From Lecremedelacrumb

Ingredients

1 pound spicy Italian ground sausage (use mild for kid-friendly)
4 tablespoons butter
½ white onion (diced)
1 tablespoon minced garlic
6 cups chicken broth
2 cups water
4-5 yellow potatoes (cut into 1-inch pieces)
3 teaspoons salt (or to taste)
1 teaspoon black pepper
2 cups heavy cream
4 cups chopped kale
chopped bacon or bacon bits and grated parmesan cheese for topping (optional)optional

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Instructions

1
In a large pot saute sausage 5-6 minutes until browned. Use a slotted spoon to transfer sausage to a plate and set aside.
2
In the same pot, add butter and saute onions over medium heat until translucent. Add garlic and saute for another minute until fragrant.
3
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.

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Tips & Notes

Pro tips

Brown the sausage fully before adding broth to develop deeper flavor and break it into small pieces for even distribution throughout the soup.
Cut potatoes into uniform 1-inch pieces so they cook evenly and don't turn mushy while others remain firm.
Add heavy cream at the end off heat or over low heat to prevent it from breaking or curdling.
Taste and adjust salt carefully—the broth and sausage already contribute saltiness; add gradually to avoid over-salting.

Substitutions

Spicy Italian sausage → Mild Italian sausage (reduces heat, keeps flavor profile intact)
Heavy cream → Half-and-half or whole milk plus 1 tablespoon butter per cup (lighter, less creamy)
Yellow potatoes → Red potatoes or Yukon Gold (similar texture and flavor)
Chicken broth → Vegetable broth (works for vegetarian version with sausage omitted)