Zuppa Toscana (Olive Garden Copycat Soup)
This Olive Garden copycat Zuppa Toscana is made with sausage, potatoes, and kale in a creamy dairy free broth. It’s hearty, flavorful, and comes together in one pot.
Servings: 6
Ingredients
- 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 unsweetened 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)
Instructions
- 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.
Notes
- 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
Serving: 1bowl | Calories: 437kcal | Carbohydrates: 26g | Protein: 20g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 45mg | Sodium: 928mg | Potassium: 491mg | Fiber: 3g | Sugar: 3g