Copycat Zuppa Toscana Soup is made with Italian sausage, tender kale, potato gnocchi, and chicken broth for a flavorful one-pot meal. This take on one of Olive Garden's most popular soups is easy to make and delicious to eat!
Interested in more copycat recipes? Then you have to try this other Olive Garden-inspired recipe for Creamy Chicken and Gnocchi Soup. Also, check out my Copycat PF Chang's Chicken Lettuce Wraps and this Copycat KFC Famous Bowl.
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Cold or rainy weather always puts me in the mood for something comforting, and warm. So I love serving this zuppa toscana soup recipe on chilly days.
Once you realize how easy it is to make, you will love it any time of year. Pair it with your favorite bread, or crackers, and it will definitely become your favorite soup!
Zuppa Toscana is the best
Easy One Pot Meal! This comes together in one pot in less than an hour. You gradually add each ingredient and the final result is a rich, mouthwatering meal that the whole family will enjoy.
Better Than the Restaurant Version! Thick, creamy, and savory, this hearty homemade soup yields plenty of servings (and lots of savings) when compared to Olive Garden soup.
Great Comfort Food! A bowl of this is warming to the body and soul. It's creamy yet light and refreshing so you can feel cozy and not sluggish after devouring it. It is so satisfying!
Zuppa Toscana Ingredients:
- Italian sausage: Use hot Italian sausage or sweet Italian sausage. Cooked and crumbled.
- Aromatics: chopped onion, minced garlic
- Spinach or kale: Choose based on your personal preference. Added for nutrients and color; roughly chopped.
- Chicken stock: The base of the broth adds a rich flavor.
- Heavy cream: This thickens the broth and complements the gnocchi.
- Potato gnocchi: Cooked until fork tender.
- Parmesan cheese: Grated.
- Seasoning: I keep it simple with salt and pepper to taste (I used about 1 ½ tablespoons of salt for this recipe).
Optional Toppings for Zuppa Toscana Soup
- Parmesan cheese: For a savory, salty finish.
- Bacon bits: Because crispy bacon makes everything better! It adds a nice salty crunch to each bite.
- Basil: This adds a fresh, herby flavor.
- Crushed red pepper flakes: Add this for a kick of spice.
Instructions to make Zuppa Toscana:
Brown Sausage
Brown the Italian sausage in a large soup pot or dutch oven over medium heat. Once all of the pink is cooked out, drain any excess grease from the large pot.
Saute Onions, Then Add Garlic & Spinach
Add the chopped onions into the pot and saute for 2-3 minutes. Now add the garlic and spinach directly into the stockpot. Saute for 1 minute, stirring frequently so that the garlic does not burn.
Add Liquid, Simmer, Then Add Gnocchi
Gently pour in the chicken stock and heavy cream, stir until it is combined. Bring to a light simmer, then carefully add the gnocchi directly into the pot.
Stir in the parmesan cheese, and season with salt and pepper to your taste. Cover the pot with a lid and allow the gnocchi to get tender, which takes about 10-15 minutes. Be sure to stir the soup occasionally to prevent sticking or burning.
Serve with your favorite toppings, and enjoy!
Alternatives and Variations:
- Slow Cooker: Use this or a crockpot for a hands-off approach to making zuppa toscana. Add cooked sausage and all of the other ingredients (except for the spinach or kale; which is added in the last 30 minutes) and let it cook on low for up to 6 hours. This produces an even creamier soup.
- Keto-friendly: Instead of potato gnocchi, use cauliflower.
- White Wine: Add ½ cup of dry white wine for depth of flavor. Add it to the pot after sauteeing the onions. This is optional, but highly recommended
- Potatoes: Replace potato gnocchi with sliced russet potatoes.
- Dairy Free: Dairy Free: Use unsweetened coconut milk or cashew cream instead of heavy cream and omit the parmesan.
- More veggies: Add carrots, celery, broccoli, or corn for a chunkier soup.
Pro Tips
- For a thicker soup, mash some of the gnocchi then continuously stir.
- If the soup is too greasy, let it cool for about 10 minutes then skim off the grease that comes to the surface.
- Do not add the spinach or kale too soon or it will wither.
Storing and Reheating:
After zuppa toscana has completely cooled, store it in an airtight container in the fridge for up to 3 days. I do not recommend freezing it because it contains milk and is likely to separate.
To reheat, warm it up over low heat on the stove, stirring occasionally.
FAQ
What is Olive Garden's Zuppa Toscana made of?
The soup contains spicy Italian sausage, kale, and russet potatoes in a creamy broth. My recipe includes kale or spinach as the main vegetable and replaces russet potatoes with potato gnocchi for a thicker soup.
Is Zuppa Toscana healthy?
Zuppa toscana is a well-balanced meal that includes protein and vegetables. Make it healthier by adding more vegetables or substituting the heavy cream for a lighter milk or non-dairy alternative.
Is Zuppa Toscana really Italian?
This is an Italian-inspired meal. So while it contains elements of traditional Italian soup, it is richer, creamier, and thicker thanks to additions like sausage, heavy cream, and gnocchi.
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After you try this Amazing Copycat Olive Garden Zuppa Toscana recipe, I'd love to hear your thoughts. Comment below and follow me on Facebook, Instagram, Pinterest, and YouTube for more delicious recipes!
📖 Recipe
Ingredients
- 1 pound Italian sausage cooked and crumbled
- 1 medium Onion chopped
- 3 cloves Garlic minced
- 2 cups Spinach or kale roughly chopped
- 4 cups Chicken stock
- 1 cup Heavy cream
- 1 package Potato gnocchi
- ½ cup Parmesan cheese grated
- Salt and pepper to taste I used about 1 ½ tablespoons of salt for this recipe
Toppings:
- parmesan cheese
- bacon bits
- basil
- red pepper flakes
Instructions
- Brown the Italian sausage in a large pot over medium heat. Once all of the pink is cooked out, drain any excess grease from the pot.
- Add the chopped onions into the pot and saute for 2-3 minutes. Now add the garlic and spinach directly into the stockpot. Saute for 1 minute, stirring frequently so that the garlic does not burn.
- Gently pour in the chicken stock and heavy cream, stir until it is combined. Bring to a light simmer, then carefully add the gnocchi directly into the pot.
- Stir in the parmesan cheese, and season with salt and pepper to your taste. Cover the pot with a lid and allow the gnocchi to get tender, which takes about 10-15 minutes. Be sure to stir the soup occasionally to prevent sticking or burning.
- Serve with your favorite toppings, and enjoy!
Notes
Nutrition
Angela Greven | Mean Green Chef
Zuppa Toscana is a favorite in our kitchen too, my nan made it for years! Good stuff this looks delish! 🙂
Angela Greven | Mean Green Chef
Zuppa Toscana is a favorite in our kitchen too, my nan made it for years! Good stuff this looks delish! 🙂
Tamara J.
That's awesome! It is a delicious and simple soup to make.
Erika
This looks so yummy!
Erika
This looks so yummy!
Tamara J.
Thank you Erika!
Karen Moore
This sounds amazing. I would have to tweak it for allergens, but Oh My. And I might even enjoy Kale this way. I will have to give it a whirl!
Tamara J.
It is so good, and can definitely be tweaked to suit you and your family!