Can I use spinach instead of kale in my Zuppa Toscana?

Yes! Spinach makes a great substitute for kale in this Easy Olive Garden Zuppa Toscana Soup. Add it during the last minute of cooking as it wilts much faster than kale.

How can I make this soup in a slow cooker?

Brown the sausage and onions as directed, then transfer to a slow cooker with all other ingredients except cream and kale. Cook on low for 5–6 hours or high for 3–4 hours. Add cream and kale during the last 30 minutes of cooking.

Is Zuppa Toscana gluten-free?

This homemade version is naturally gluten-free, but always check your sausage and broth ingredients for hidden gluten. The restaurant version may contain gluten thickeners.

Can I make this soup vegetarian?

Yes! Use plant-based Italian sausage, vegetable broth, and coconut cream. Many readers report excellent results with this modification.

Why did my cream separate when reheating the soup?

This happens when the soup is heated too quickly or boiled. Always reheat leftover Easy Olive Garden Zuppa Toscana Soup gently over medium-low heat, stirring frequently.

Easy Olive Garden Zuppa Toscana Soup Recipe You’ll Crave Tonight 2025

Name: Easy Olive Garden Zuppa Toscana Soup Recipe You’ll Crave Tonight
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian-American
Ingredients: 1 pound Italian sausage (hot or mild); 1 large onion, finely diced; 4 cloves garlic, minced; 4 cups chicken broth (low sodium); 3 large russet potatoes, thinly sliced; 1 cup heavy cream; ½ bunch kale, stems removed and chopped; 2 tablespoons olive oil; ½ teaspoon red pepper flakes (optional); Salt and black pepper to taste; ¼ cup grated Parmesan cheese (for garnish)

Easy Olive Garden Zuppa Toscana Soup Recipe You’ll Crave Tonight

Print Recipe

This Easy Olive Garden Zuppa Toscana Soup is creamy, hearty, and packed with Italian sausage, tender potatoes, and fresh kale—better than the restaurant version and ready in under an hour!

Author: Harmony
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Soup
Method: Stovetop
Cuisine: Italian-American

Ingredients

Scale

1 pound Italian sausage (hot or mild)
1 large onion, finely diced
4 cloves garlic, minced
4 cups chicken broth (low sodium)
3 large russet potatoes, thinly sliced
1 cup heavy cream
½ bunch kale, stems removed and chopped
2 tablespoons olive oil
½ teaspoon red pepper flakes (optional)
Salt and black pepper to taste
¼ cup grated Parmesan cheese (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Heat olive oil in a large Dutch oven over medium-high heat. Add sausage (removed from casing) and cook until browned, about 5–7 minutes.
Add diced onion and cook until translucent, 3–4 minutes. Stir in garlic and red pepper flakes, cooking for 30 seconds until fragrant.
Pour in chicken broth and bring to a simmer. Add potatoes and cook until tender, about 15–20 minutes.
Reduce heat to low, stir in heavy cream and kale. Simmer just until kale wilts, 2–3 minutes.
Season with salt and pepper to taste. Serve hot, garnished with Parmesan cheese.

Notes

For a lighter version, use turkey sausage and replace half the cream with whole milk. Spinach can substitute for kale if preferred. Let soup rest for 10 minutes before serving to enhance flavor.

Nutrition

Serving Size: 1 bowl
Calories: 420
Sugar: 3g
Sodium: 890mg
Fat: 30g
Saturated Fat: 15g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 15g
Cholesterol: 65mg

Find it online: https://harmonymeal.com/easy-olive-garden-zuppa-toscana-soup/