Zuppa Toscana (Olive Garden Copycat Soup)

This easy, one-pot Zuppa Toscana is a copycat of Olive Garden’s most popular soup. Made with Italian sausage, kale, and coconut cream, it’s naturally dairy-free, hearty, and so comforting.

If you’ve ever been to Olive Garden, you’ve probably seen their famous Zuppa Toscana soup on the menu. It’s a creamy kale and sausage soup with potatoes in a rich, cozy broth and it’s one of their most popular recipes for a reason.

I’ll be honest, I had never tried Zuppa Toscana before, but Maria, one of the EBF team members, is a huge fan of the Olive Garden version and she convinced me we needed to create our own copycat.

After making it myself, I finally get the hype. This copycat Olive Garden soup is creamy, comforting and so dang flavorful! I used coconut cream instead of heavy cream to keep it dairy-free, and it turned out just as rich and delicious.

A large pot of zuppa toscana soup.

Why You Gotta Try This One

Woman (Brittany Mullins) wearing a white shirt and sipping a green smoothie.

When the weather turns chilly I always find myself craving a big bowl of cozy soup, and this Zuppa Toscana is one of my favorites to make at home. It’s hearty, comforting, and always a hit at the table. Here’s why you’ll love it too:

Restaurant flavor: Tastes just like the Olive Garden soup, but even fresher at home.

Seasonal favorite: Perfect for chilly fall and winter nights when you want something warm and satisfying.

One-pot meal: Everything cooks in a single pot which makes cleanup simple.

Balanced: Hearty potatoes and sausage paired with fresh kale for a perfect mix of comfort and nutrition.

Ingredients Needed

Ingredients measured out to make Zuppa Toscana: coconut cream, onion, Italian seasoning, potatoes, salt, pepper, garlic, olive oil, Italian sausage, chicken broth, kale and red pepper.

olive oil – to sauté the onions and garlic, bringing out their natural sweetness and adding a base flavor to the soup.

yellow onion – adds a subtle sweetness and texture. It’s the backbone of many great dishes, including this soup. Peel and chop the onion before adding to the soup.

garlic cloves – adds a delicious savory flavor to this soup.

Italian sausage – the star of the show! Sweet sausage is my favorite, but spicy Italian sausage, chicken, or turkey sausage all work.

potatoes – gold or russet potatoes chopped into half-inch chunks are ideal. They add heartiness and soak up all the delicious flavors of the soup.

Italian seasoning – a blend of herbs like oregano, basil, rosemary, thyme and marjoram to give this soup that classic Italian taste.

chicken broth – the liquid base of your soup.

coconut cream – this is what makes the soup so creamy without using dairy. And trust me, you can’t taste the coconut! You can use either canned coconut milk or coconut cream, depending on what you can find.

kale – de-stemmed and chopped, adding color, texture and nutrients to this soup. I used curly green kale, but you can use lacinato kale (also known as dinosaur kale).

Find the full ingredient list with measurements in the recipe card below.

How to Make Zuppa Toscana Soup

This Olive Garden soup recipe is simple and straightforward to make at home. With just a few steps you’ll have a creamy, hearty soup on the table in about 45 minutes.

Sauteed onions in a large pot.

Step 1: Heat oil in a large pot over medium heat, then sauté onion and salt for 6-7 minutes. Add garlic and cook for another 1-2 minutes.

Cooked sausage with spices in a large pot.

Step 2: Add sausage, Italian seasoning, black pepper, and red pepper flakes. Cook for 10 minutes, breaking up the sausage as it browns.

Heavy cream added to the zuppa toscana soup in a large pot.

Step 3: Stir in potatoes, broth, and coconut cream. Bring to a boil, then simmer uncovered for 25-30 minutes until the potatoes are tender.

Zuppa toscana soup in a large pot.

Step 4: Add kale and simmer for 5 more minutes until wilted. Serve hot with bacon and Parmesan, if desired.

Tips for The Best Zuppa Toscana Soup

Simmer for creaminess: Let the soup simmer for about 30 minutes. This gives the potatoes time to release starch, which makes the broth thicker and creamier.

Prep your kale: Don’t skip de-stemming. The stems can be tough and chewy, and removing them makes every bite tender and enjoyable.

Brown the sausage well: Take a few extra minutes to really brown the sausage. It builds flavor and gives the soup a richer taste.

Add cream at the end: Stir in the coconut cream (or heavy cream) once the heat is down to low. This keeps it silky and prevents curdling.

What to Serve With Zuppa Toscana

This Zuppa Toscana soup is a filling meal on its own thanks to the protein and veggies, but if you want to serve it with some sides here are some ideas:

Zuppa toscana soup in a white bowl with a spoon and a roll of bread inside the soup.

How to Store Leftovers

In the fridge: Let the soup cool, then transfer to an airtight container. Store in the refrigerator for up to 4 days. The flavors get even better as it sits, which makes this Zuppa Toscana soup perfect for meal prep.

In the freezer: While it’s best enjoyed fresh, you can freeze leftovers for up to 1 month. Keep in a freezer-safe container and thaw overnight in the fridge before reheating on the stove. Just keep in mind the potatoes may soften a bit after freezing, but the flavor will still be delicious.

Frequently Asked Questions

Can I make this soup in the slow cooker?

I haven’t tried making this soup in the slow cooker, but I imagine it would work just fine! I would saute the onions, garlic, sausage and seasonings in a skillet first, then transfer to a slow cooker. Add the potatoes, broth and coconut cream and cook on high for about 3-4 hours. Add the kale in the last 30 minutes of cooking.

What is Zuppa Toscana soup?

Zuppa Toscana translates to “Tuscan soup” and comes from Italy, where it’s traditionally made with simple, fresh ingredients like kale, potatoes, cannellini beans, celery, carrots, zucchini, onion, olive oil, and stale bread.

The version most people know today was popularized by Olive Garden. Their American-style Zuppa Toscana is richer and heavier, made with Italian sausage, bacon, heavy cream, potatoes, and kale.

Is Olive Garden kale soup the same as Zuppa Toscana?

Yes. On the Olive Garden menu, it’s called Zuppa Toscana, but many people just describe it as their kale soup because of the hearty greens in the recipe.

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▢ 1 Tablespoon olive oil▢ 1 medium yellow onion, chopped▢ 1 teaspoon salt, plus more to taste▢ 6 large garlic cloves, minced▢ 1 pound sweet/mild or hot Italian sausage, or Italian chicken sausage▢ 1 ½ teaspoons Italian seasoning▢ ½ teaspoon black pepper, plus more to taste▢ ¼-½ teaspoon red pepper flakes▢ 4 cups gold potatoes or russet potatoes, chopped in half then in 1/2 in chunks – about 4-5 medium potatoes▢ 4 cups chicken broth or chicken bone broth, plus more as needed ▢ 1 13.5 oz can coconut cream, or coconut milk▢ 4 cups curly kale, de-stemmed and chopped▢ Cooked bacon, for topping (optional)▢ freshly grated parmesan cheese, for serving (optional)

Add oil to a dutch oven or large pot and heat over medium heat. Once hot add onion and salt and sauté for 6-7 minutes until fragrant and translucent. Add garlic and sauté for 1-2 more minutes.

Add sausage, Italian seasoning, black pepper and red pepper flakes and cook for about 10 minutes until sausage is cooked through and browned, breaking it up with a wooden spoon as it cooks.

Add potatoes, broth and coconut cream. Bring mixture to a boil then reduce to a simmer and cook uncovered for about 25-30 minutes until potatoes break down slightly and are fork-tender.

Add kale and simmer for about 5 more minutes until kale is wilted.

Serve hot topped with bacon and Parmesan, if desired.

Make it vegetarian: Replace the sausage with your favorite plant-based sausage and use vegetable broth instead of chicken broth. The flavor is still delicious, just a little less rich.

Potato texture: Russet potatoes make the soup starchier and thicker, while gold potatoes hold their shape a little better. Both work, so use what you like or have on hand.

Reheating: Leftovers can thicken as they sit. When reheating, add a splash of broth or water to loosen the soup and bring back the creamy texture.

Meal prep: This soup keeps well for 3–4 days in the fridge. For best results, store the kale separately and stir it in just before reheating.

Nutrition information is automatically calculated, so should only be used as an approximation.

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