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Zuppa Toscana or Tuscan Soup

January 12, 2015
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I’m reviving one of my favorite recipes today because it’s one of the yummiest and easiest meals I make–and I don’t want you to miss it!  If you love Olive Garden’s Zuppa Toscana, this recipe is for you.  And you’ll love how easy it is to prepare.  You’ll have it ready and on the table faster than you can hop in the car and drive to the restaurant!

Homemade Zuppa Toscana

As I’ve said before, I love soup!  Not only in the colder months, either.  In my opinion, any time of year is the perfect time for soup!

The recipe I’m sharing with you today was inspired by my favorite soup at Olive Garden,  Zuppa Toscana, or Tuscan soup.  It’s a hearty soup, filled with spicy Italian sausage, chunks of kale, tender potatoes, and just a touch of creaminess.

Honestly, I think this homemade version tastes as good as, if not better than, the one at OG.  Plus, if you’re like me, you like to know exactly what goes into the food you eat–another good reason to eat at home more often!

The amazing thing about this Zuppa Toscana recipe is that despite only having a few ingredients and going together in a flash, it results in a rich, flavorful soup that tastes like it simmered all day.  Pair it with a salad and perhaps some homemade bread for dunking and you’ll have a delicious, comforting supper on the table in no time!

Zuppa Toscana

Makes 4-5 servings


6 cups free-range chicken broth or stock
1 small onion, chopped (I use pre-chopped frozen onion to save time)
1 package ground spicy or hot Italian sausage
1 clove minced garlic (optional)
1-2 large russet potatoes or several small red potatoes, cubed or sliced into 1″ pieces (I’ve substituted chopped cauliflower for a lower-carb version)
1 bunch kale, washed and chopped or torn (make sure to remove the stems)
½ cup cream, half and half, or milk of choice (full-fat coconut milk works well)
1/2 tsp. sea salt
1/2 tsp. pepper

Optional topping:  grated Parmesan or pecorino Romano cheese


1. Crumble sausage into a large stock pot.  Add onion and garlic and cook over medium heat until meat is no longer pink. 
2. Add broth and potatoes to pot.  Bring to a boil and cook until potatoes are tender but not mushy.  (Note:  if you’re in a hurry, you can par-boil the potatoes in a separate pot of water while the meat is cooking.) 
3. Add kale and continue cooking until it’s just starting to wilt, about 5 minutes. 
4. Remove pot from heat; add cream or milk, salt and pepper.  Serve topped w/ grated Parmesan cheese, if desired. 
Enjoy! xo jane

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  • Anonymous
    January 12, 2013 at 7:25 pm

    Hooray! Thank you for the recipe! This is my absolute FAVORITE soup and I love that I’ll be able to make it in a big batch at home, that way I don’t have to eat 12 bowls at Olive Garden just to get my Zuppa fix!

    • Jane
      January 12, 2013 at 8:34 pm

      Thank you for your nice comment!

  • Jesse
    October 3, 2014 at 4:09 pm

    We are making this great recipe for the third time today! Thanks for sharing it is a perfect soup for a cold fall day

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