17 Zuppa Toscana Soup Recipes That Put Olive Garden to Shame

Olive Garden who? These copycat Zuppa Toscana recipes are next-level delicious—creamy, spicy, and packed with flavor. Get ready to ditch the restaurant and make these at home instead.

1. The “Better-Than-OG” Classic Zuppa Toscana

This is the blueprint for perfection—just like Olive Garden’s but with way more soul. Perfect for when you’re craving that nostalgic taste but want to level it up.

Ingredients:

• 1 lb Italian sausage (hot or mild)
• 4 slices bacon, chopped
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 6 cups chicken broth
• 4 medium russet potatoes, sliced
• 3 cups kale, chopped
• 1 cup heavy cream
• 1 tsp red pepper flakes (optional)

Instructions:

1. Brown sausage in a pot, then remove and set aside.
2. Cook bacon until crispy, then add onion and garlic.
3. Pour in broth and add potatoes. Simmer for 15 minutes.
4. Stir in kale, cream, and cooked sausage. Heat through.

Top with extra bacon and a sprinkle of Parmesan. You’re welcome.

2. Instant Pot Zuppa Toscana for Lazy Geniuses

All the flavor, zero babysitting. This one’s for busy weeknights when you want comfort food FAST.

Ingredients:

• 1 lb Italian sausage
• 4 cups chicken broth
• 1 cup heavy cream
• 3 potatoes, cubed
• 1 bunch kale, stems removed

Instructions:

1. Sauté sausage in Instant Pot using “Sauté” mode.
2. Add broth and potatoes. Pressure cook for 8 minutes.
3. Quick release, stir in kale and cream. Let wilt.

Serve with crusty bread—because soup demands carbs. Trust me.

3. Skinny Zuppa Toscana (Yes, It’s Still Delicious)

Cutting calories? This lighter version swaps heavy cream for coconut milk but keeps all the flavor. No one will guess it’s “healthy.”

Ingredients:

• 1 lb turkey sausage
• 1 can lite coconut milk
• 4 cups low-sodium chicken broth
• 3 potatoes, diced

Instructions:

1. Brown sausage in a pot.
2. Add broth and potatoes. Simmer for 15 minutes.
3. Stir in coconut milk and kale.

Top with a squeeze of lemon for brightness. FYI, this reheats like a dream.

4. Spicy Arrabbiata Zuppa Toscana

For those who like it HOT. This version kicks up the heat with arrabbiata sauce and extra pepper flakes.

Ingredients:

• 1 lb hot Italian sausage
• 1 jar arrabbiata sauce
• 4 cups broth
• 1 tsp red pepper flakes

Instructions:

1. Cook sausage until browned.
2. Add sauce, broth, and potatoes. Simmer.
3. Finish with kale and cream.

Serve with a cold beer—you’ll need it to cool down.

5. Vegan Zuppa Toscana (No Joke, It’s Amazing)

Plant-based but still rich and satisfying. Even meat lovers will beg for seconds.

Ingredients:

• 1 lb vegan sausage
• 1 can coconut cream
• 4 cups vegetable broth
• 3 potatoes, sliced

Instructions:

1. Sauté sausage until crispy.
2. Add broth and potatoes. Cook until tender.
3. Stir in coconut cream and kale.

Garnish with nutritional yeast for a cheesy vibe. Seriously good.

6. Crockpot Zuppa Toscana for Set-and-Forget Magic

Throw it in before work and come home to a house that smells like an Italian grandma’s kitchen.

Ingredients:

• 1 lb sausage
• 6 cups broth
• 4 potatoes, sliced
• 1 cup cream

Instructions:

1. Brown sausage, then add to crockpot with broth and potatoes.
2. Cook on low for 6 hours.
3. Stir in cream and kale before serving.

Pro tip: Add the kale last so it stays vibrant.

7. Gluten-Free Zuppa Toscana (Because Everyone Deserves Soup)

No flour, no problem. This version keeps all the cozy vibes without the gluten.

Ingredients:

• 1 lb gluten-free sausage
• 4 cups gluten-free broth
• 3 potatoes, diced
• 1 cup cream

Instructions:

1. Cook sausage until browned.
2. Add broth and potatoes. Simmer.
3. Finish with cream and kale.

Serve with gluten-free bread—because dipping is non-negotiable.

8. Zuppa Toscana with White Beans (For Extra Heartiness)

Beans add protein and make this soup even more filling. Perfect for chilly nights.

Ingredients:

• 1 lb sausage
• 1 can white beans, drained
• 4 cups broth
• 3 potatoes, cubed

Instructions:

1. Brown sausage in a pot.
2. Add broth, potatoes, and beans. Simmer.
3. Stir in cream and kale.

Top with fresh parsley for a pop of color.

9. Zuppa Toscana with Sweet Potatoes (A Fall Twist)

Sweet potatoes bring natural sweetness and make this soup extra cozy. Autumn in a bowl.

Ingredients:

• 1 lb sausage
• 2 sweet potatoes, cubed
• 4 cups broth
• 1 cup cream

Instructions:

1. Cook sausage until browned.
2. Add broth and sweet potatoes. Simmer.
3. Finish with cream and kale.

Garnish with crispy sage leaves—next-level vibes.

10. Zuppa Toscana with Cauliflower (Low-Carb Bliss)

Swap potatoes for cauliflower and keep it keto-friendly. Still creamy, still delicious.

Ingredients:

• 1 lb sausage
• 1 head cauliflower, chopped
• 4 cups broth
• 1 cup cream

Instructions:

1. Brown sausage in a pot.
2. Add broth and cauliflower. Simmer until tender.
3. Stir in cream and kale.

Top with grated Parmesan—because cheese makes everything better.

11. Zuppa Toscana with Pancetta (Because Bacon’s Fancy Cousin)

Pancetta adds a salty, sophisticated twist. Perfect for impressing dinner guests.

Ingredients:

• 1 lb sausage
• 4 oz pancetta, diced
• 4 cups broth
• 3 potatoes, sliced

Instructions:

1. Cook pancetta until crispy, then remove.
2. Brown sausage in the same pot.
3. Add broth and potatoes. Simmer.
4. Stir in cream, kale, and pancetta.

Serve with a glass of red wine—chef’s kiss.

12. Zuppa Toscana with Mushrooms (Umami Bomb)

Mushrooms add deep, savory flavor. A must-try for fungi fans.

Ingredients:

• 1 lb sausage
• 8 oz cremini mushrooms, sliced
• 4 cups broth
• 3 potatoes, diced

Instructions:

1. Brown sausage, then remove.
2. Sauté mushrooms until golden.
3. Add broth and potatoes. Simmer.
4. Stir in cream, kale, and sausage.

Garnish with thyme for extra earthiness.

13. Zuppa Toscana with Gnocchi (Carb-Lover’s Dream)

Swap potatoes for pillowy gnocchi. Comfort food at its finest.

Ingredients:

• 1 lb sausage
• 1 package gnocchi
• 4 cups broth
• 1 cup cream

Instructions:

1. Brown sausage in a pot.
2. Add broth and bring to a boil.
3. Stir in gnocchi and cook until they float.
4. Add cream and kale.

Pro tip: Use store-bought gnocchi to save time. No shame.

14. Zuppa Toscana with Leeks (French-Inspired Flair)

Leeks add subtle sweetness and elegance. Fancy but still easy.

Ingredients:

• 1 lb sausage
• 2 leeks, sliced
• 4 cups broth
• 3 potatoes, diced

Instructions:

1. Brown sausage, then remove.
2. Sauté leeks until soft.
3. Add broth and potatoes. Simmer.
4. Stir in cream, kale, and sausage.

Serve with a baguette—because leeks deserve it.

15. Zuppa Toscana with Sun-Dried Tomatoes (Mediterranean Twist)

Sun-dried tomatoes add tangy depth. A sunny twist on the classic.

Ingredients:

• 1 lb sausage
• 1/2 cup sun-dried tomatoes, chopped
• 4 cups broth
• 3