There’s something about sausage, kale, and cream coming together in one spoon that just fixes everything. Copycat Zuppa Toscana brings those cozy Olive Garden vibes straight to your kitchenrich, hearty, and surprisingly easy to pull off on a weeknight.
I first tested this back in 2019 when a reader asked if we could make it lighter without losing that creamy punch. After tweaking the broth-to-cream ratio and browning the sausage until it got those crispy edges, it finally tasted like the originalbut better, because you control the sodium and can sneak in extra greens. I’ve made it at least two dozen times since, and it never gets old.
Enjoy a delicious Copycat Zuppa Toscana that combines spicy Italian sausage, tender potatoes, and a rich creamy broth all topped with crispy bacon and fresh kale. This comforting soup is perfect for cozy nights and tastes even better than Olive Garden’s classic.
1 lb ground spicy Italian sausage (mild can be substituted)
8 slices bacon, diced (divided)
1 medium yellow onion, peeled and diced
2 cloves garlic minced
2 Tbsp flour (cornstarch can be substituted)
32 oz chicken stock
4 large russet potatoes, peeled and diced into 1/2 inch pieces
1 cup heavy cream
1/2 bunch kale (a couple of handfuls) de-stemmed and torn into bite sized pieces
Salt and pepper, to taste
Pinch of red pepper flakes. optional
Method
Warm a large heavy-bottomed pot over medium-high heat and drizzle a little oil. Cook the spicy Italian sausage, breaking it up until browned and cooked through. Remove the sausage and drain the excess grease.
In the same pot, fry the diced bacon in the leftover sausage fat until crisp, then transfer the bacon to a plate with the sausage. Leave about 1 to 1 1/2 tablespoons of bacon grease in the pot.
Add the chopped onion to the pot and sauté for roughly 5 minutes until softened, stirring in minced garlic during the last minute.
Sprinkle flour over the cooked onion and garlic, stirring to coat everything evenly. Slowly pour in the chicken stock while stirring.
Add the diced potatoes to the pot and increase the heat to bring the soup to a boil. Let it simmer gently for about 15 minutes or until the potatoes are easily pierced with a fork.
Stir the cooked sausage back into the soup along with most of the bacon, heavy cream, and torn kale. Cook for another 5 to 10 minutes until the kale has softened.
Season the soup with salt, pepper, and if desired, red pepper flakes to taste. Garnish with the remaining crispy bacon and serve warm.
Notes
For a slow cooker, brown sausage and bacon on the stove before adding with onion and garlic to the slow cooker along with potatoes and chicken stock. Cook on LOW for 5-6 hours or HIGH for 3-4 hours until potatoes are soft. Stir in a mixture of heavy cream and flour/cornstarch, add kale, and cook on HIGH for 30 minutes until thickened. Season and top with bacon before serving. For Instant Pot, brown sausage and bacon using saute, then add onion and garlic. Add potatoes, stock, and sausage, cook on high pressure for 5 minutes with 10 minute natural release. Stir in a cream and flour mixture with kale, heat through, season, and top with bacon.
Why You’ll Love This Copycat Zuppa Toscana
This soup hits that sweet spot between indulgent and nourishing. You get the richness of cream and sausage, but with kale sneaking in those greens and potatoes keeping it filling without being heavy. It’s the kind of bowl that makes you feel taken care of.
Restaurant flavor at home: You control the salt, the sausage spice level, and how much cream goes inno guessing what’s in the pot.
One-pot simplicity: Everything happens in a single Dutch oven, which means less cleanup and more time to enjoy dinner.
Flexible and forgiving: Swap mild sausage for spicy, use spinach instead of kale, or make it in your slow cooker or Instant Potit adapts to what you have on hand.
Weeknight-friendly: From start to finish, you’re looking at about 40 minutes, and most of that is hands-off simmering.
Key Ingredients You’ll Need
Everything here is straightforward and easy to find at any grocery store. The magic happens when these simple ingredients come together in the pot.
Ingredient
Why It Matters
Swap Ideas
Ground spicy Italian sausage
Gives the soup its signature flavor and a little kick
Use mild sausage or turkey sausage for lighter option
Bacon
Adds smoky depth and crispy texture on top
Turkey bacon works in a pinch
Russet potatoes
They break down slightly, thickening the broth naturally
Yukon golds hold their shape better if you prefer
Kale
Earthy greens that wilt into the soup beautifully
Spinach or Swiss chard are milder alternatives
Heavy cream
Creates that silky, comforting broth
Half-and-half for lighter version, or coconut cream for dairy-free
Chicken stock
The base that ties everything together
Low-sodium if you’re watching salt intake
Pro Tip: I always keep the bacon grease in the pot after fryingit’s where all that smoky flavor lives, and it’s perfect for sautéing the onions.
How to Make It (Step-by-Step)
Here’s how it all comes together. The process is really forgiving, so don’t stress if your timing isn’t perfect or your potatoes aren’t cut into identical cubes.
Start by browning the sausage over medium-high heat in your Dutch oven, breaking it up as it cooks. Drain it well and set it aside. Next, fry the diced bacon in the same pot until it’s crispy, then remove most of it to the plate with the sausagesave a little grease in the pot for flavor. Add your diced onion and cook for about 5 minutes until soft, tossing in the garlic during the last minute so it doesn’t burn.
Sprinkle flour over the onion and garlic, stir it in, then pour in the chicken stock while stirring to avoid lumps. Add the diced potatoes and bring everything to a gentle boil. Let it simmer for about 15 minutes until the potatoes are fork-tender. Finally, stir in the cooked sausage, most of the bacon, heavy cream, and torn kale. Let it cook another 5 to 10 minutes until the kale wilts and the soup thickens slightly. Taste and season with salt, pepper, and a pinch of red pepper flakes if you like a little extra heat.
Note: The soup will thicken as it sits, so if you’re reheating leftovers, you might want to add a splash of stock or water to loosen it up.
Cooking Method Options
One of the best things about this recipe is how well it adapts to different cooking methods. Whether you want to set it and forget it in the slow cooker or speed things up in the Instant Pot, you’ll still get that same rich, comforting bowl.
Method
Time
Best For
Stovetop (Dutch Oven)
40 minutes
When you’re home and want it fresh and fast
Slow Cooker
5-6 hours on LOW or 3-4 on HIGH
Busy days when you want dinner ready when you walk in
Instant Pot
5 minutes pressure cook + 10 min natural release
Weeknights when you forgot to plan ahead
Pro Tip: For slow cooker and Instant Pot versions, whisk the flour or cornstarch into the heavy cream before adding it at the endthis prevents lumps and helps thicken the broth evenly.
Serving and Storage Tips
This soup is wonderful on its own, but it’s even better with a hunk of crusty bread for dipping or a simple green salad on the side. I like to top each bowl with a little extra bacon and a sprinkle of Parmesan if I have it.
Storing: Let the soup cool completely, then transfer to airtight containers. It’ll keep in the fridge for up to 4 days.
Reheating: Warm gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of chicken stock if it’s thickened up too much.
Freezing: The cream can separate a bit when frozen, so if you plan to freeze, hold off on adding it until you reheat. Store the base for up to 3 months, then stir in fresh cream when you’re ready to serve.
Leftovers actually taste even better the next day once all the flavors have had time to meld together. It’s one of those rare recipes that improves with a little patience.
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FAQs ( Copycat Zuppa Toscana )
Can I make this soup ahead of time?
Yes, but store the potatoes separately from the broth. The potatoes can get mushy when reheated. Make the soup base with sausage and kale, then add fresh cooked potatoes when serving. This keeps everything at the perfect texture.
What type of sausage works best?
Italian sausage with fennel gives the most authentic flavor. Use spicy if you like heat, or mild for family-friendly dining. Jimmy Dean or Johnsonville brands work perfectly. Remove the casings and crumble while cooking for the best texture.
Can I substitute the heavy cream?
Half-and-half works but makes a thinner soup. For dairy-free, use full-fat coconut milk. Avoid regular milk as it may curdle. Add cream alternatives at the end and don’t let the soup boil after adding them.
How do I prevent the kale from getting too soft?
Add kale during the last 5 minutes of cooking. Remove thick stems and chop leaves into bite-sized pieces. Fresh kale holds up better than pre-bagged. The residual heat will wilt it perfectly without making it mushy.
What potatoes should I use for this recipe?
Russet potatoes work best because they hold their shape and absorb flavors well. Cut them into thin slices, about 1/4 inch thick. Yukon Gold is a good second choice. Avoid waxy potatoes like red potatoes as they don’t break down properly.
You’ll love how this Copycat Zuppa Toscana turns outcreamy, savory, and ready in about 40 minutes. The sausage gets those crispy browned edges, the potatoes break down just enough to thicken the broth naturally, and the kale wilts into tender ribbons that soak up all that flavor. It’s the kind of soup that makes your kitchen smell like an Italian trattoria and tastes even better than you remember from the restaurant.
If you want a little more kick, use spicy sausage and add extra red pepper flakes at the end. For a lighter version, swap half-and-half for the cream or use turkey sausageit’s still delicious. A trick I picked up from my grandmother’s kitchen: save that bacon grease and use it to sauté your onions for deeper flavor. Leftovers keep beautifully for up to four days, and they actually taste richer the next day once everything has had time to meld together.
I’d love to hear how yours turns outdid you add your own twist or keep it classic? Share a photo or tag us so we can see your cozy bowls. This one’s perfect for sharing with family on a chilly night, or tucking into meal prep containers for the week ahead. Save it, make it your own, and enjoy every warming spoonful.
