This easy, one-pot Zuppa Toscana soup is a copycat recipe for Olive Garden’s popular soup. Made with Italian sausage, kale and coconut cream, this soup is dairy-free, hearty and so comforting!

If you’re looking for a comforting soup recipe to make this winter you have to make this Zuppa Toscana soup!

I had never actually had Zuppa Toscana soup before, but Maria, one of EBF’s team members is a huge fan of the Olive Garden version and suggested we try our hand at a copycat recipe. And after making it myself I can see why this soup is so popular. It’s creamy, comforting and SO dang flavorful! I can’t wait for you to try this version, which I made dairy-free with coconut cream instead of heavy cream. Enjoy!

Why You’ll Love Zuppa Toscana Soup

• Dairy-free – The popular Olive Garden recipe is made with heavy cream, but I used coconut cream instead to make this soup dairy-free.
• Comforting – It’s hearty, creamy and so comforting. Perfect for those chilly winter days!
• Flavorful – This soup is jam-packed with flavor thanks to the Italian sausage and seasonings.

What is Zuppa Toscana Soup

Zuppa Toscana soup is a traditional Italian soup that translates to “Tuscan soup.” It’s known known for its simplicity and the use of fresh, local ingredients. Traditionally, it includes kale, cannellini beans, potatoes, celery, carrots, onion, zucchini, olive oil and stale Tuscan bread.

The soup was popularized in the United States thanks to Olive Garden’s Zuppa Toscana soup. The American version is a bit heavier than the classic Italian version made with Italian sausage, bacon and heavy cream, in addition to kale and potatoes.

Ingredients Needed

• 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! I prefer sweet Italian sausage, but you can use hot if you prefer some spice! If you don’t want pork, swap it with Italian chicken or turkey sausage instead for a lighter option.
• 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.
• salt – to enhance all the other flavors in the soup. Remember, you can always add more, but you can’t take it away!
• black pepper – for a bit of spice and complexity. Season to taste!
• red pepper flakes – this is optional, so feel free to adjust to your liking for heat.
• chicken broth – the liquid base of your soup. You can use regular chicken broth or chicken bone broth for extra nutrients. You can also use vegetable broth if that’s what you have on hand. I suggest using low-sodium broth so you can control the level of salt in 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. If you’re not a fan of coconut, you can use regular heavy cream or half-and-half too. Just add it slowly and taste as you go!
• 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).
• cooked bacon – this is optional, for a crispy, salty topping. I actually preferred the soup without the bacon topping and thought it had plenty of flavor, but feel free to add the bacon if desired.
• freshly grated parmesan cheese – another optional topping, for a bit of cheesy goodness. Use dairy-free parmesan if needed.

How to Make Zuppa Toscana Soup

This Zuppa Toscana soup recipe is pretty straightforward and easy to make! Just follow the recipe below and you’ll have a delicious and comforting soup ready in about 45 minutes!

Step 1: Sauté the onions, garlic and salt in olive oil over medium heat. Then add the sausage, Italian seasoning, black pepper and red pepper flakes and cook for about 10 minutes, until sausage is browned and cooked through.

Step 2: Add the potatoes, broth and coconut cream and simmer for 25-30 minutes, or until potatoes are tender.

Step 3: Stir in the kale and simmer for about 5 minutes, until kale is wilted. Serve hot, topped with optional bacon and parmesan, if desired.

What to Serve With Zuppa Toscana

This 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:

• Bread: Serve your soup with a side of fresh bread like sourdough or breadsticks. The combination of warm soup and crusty bread is a classic and comforting choice.
• Side salad: Serve your soup with a simple side salad of mixed greens, dressed with a light vinaigrette. This balances the heartiness of the soup. My spinach salad or kale salad would be great options.
• Roasted vegetables: For a healthy and easy side, serve this soup with some roasted veggies like roasted broccoli or roasted asparagus.

How to Store Leftovers

In the fridge: After cooling, transfer the soup to an airtight container. It can be stored in the refrigerator for up to 4 days. The flavors actually develop more over time, making it a great option for meal prep!

In the freezer: Zuppa Toscana soup is best eaten fresh or within a few days, but you can freeze this soup if you want. Just a note that the potatoes might become grainy and mushy after thawing. To freeze, store in an airtight freezer-safe container for 1 month. When ready to eat, thaw in the fridge overnight and reheat on the stove.

FAQs

More Soup Recipes

• The Best Minestrone Soup
• Easy Vegetable Soup
• Chicken Noodle Soup
• Lasagna Soup
• White Bean Soup

Be sure to check out all of the soup recipes on EBF!