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.
- Why We Love This Zuppa Toscana Recipe:
- What does Zuppa Toscana mean in Italian?
- Zuppa Toscana Ingredients:
- Instructions to make Zuppa Toscana:
- Alternatives and Variations:
- Storing and Reheating:
- More Delicious Soup Recipes to Try
- 📖 Recipe
- Be sure to tag me on Instagram or Facebook when you make this great recipe! I would love to see your creation, and give you a shoutout!
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!
Why We Love This Zuppa Toscana Recipe:
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!
What does Zuppa Toscana mean in Italian?
The term Zuppa Toscana basically means "Tuscan soup" in Italian. However, it is not a traditional Italian soup. Classic Tuscan soup is vegetarian and includes cannellini beans, veggies, and potatoes. This soup recipe is very Americanized but so delicious!
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).
- 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 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.
- 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.
- 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.
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.
More Delicious Soup Recipes to Try
- Low-Carb Chicken Pot Pie
- Vegetarian Tortilla Soup with Black Beans and Rice
- Chicken Lime Avocado Soup
- Pozole Verde with Chicken
Best Copycat Zuppa Toscana
Zuppa Toscana made with italian sausage, kale, and potatoes as the main ingredients. This take on zuppa toscana is easy to make and delicious to eat!
- 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)
- parmesan cheese
- bacon bits
- red pepper flakes
- 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!
Serve immediately with warm bread.
Store leftovers in airtight container in refrigerator for 3 days; or freeze up to 30 days.
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! 🙂
That's awesome! It is a delicious and simple soup to make.
This looks so yummy!
Thank you Erika!
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!
It is so good, and can definitely be tweaked to suit you and your family!