Creamy Tuscan Sausage and Kale Soup (Zuppa Toscana Copycat)
If cozy had a flavor, this would be it. This creamy Tuscan sausage and kale soup is the ultimate comfort bowl — rich, garlicky broth loaded with spicy Italian sausage, tender potatoes, and silky ribbons of kale. It’s inspired by the classic Zuppa Toscana, but with a few tweaks to make it even creamier and perfectly balanced in flavor.
Why You’ll Love This Recipe
Restaurant-worthy, made at home — tastes just like Olive Garden’s signature soup, but fresher and richer.
Hearty yet simple — one pot, basic ingredients, and dinner is ready in under an hour.
Customizable — use mild sausage for a family-friendly version or spicy for extra heat.
Comfort food perfection — buttery broth, soft potatoes, and crisp kale make every spoonful cozy.
Ingredients
1 lb spicy Italian ground sausage (or mild for a kid-friendly version)
4 tbsp unsalted butter
½ cup white onion, diced
1 tbsp minced garlic
5 cups chicken broth
3 cups water
5 small potatoes, cut into ½-inch pieces
2 tsp salt (or to taste)
1 tsp black pepper
2 cups heavy cream
2 tbsp cooked crispy bacon (optional)
4 cups chopped kale
Olive oil (for cooking)
Instructions
Brown the sausage: In a large soup pot or Dutch oven, heat a drizzle of olive oil over medium heat. Add the Italian sausage and cook until browned and slightly crispy. Use a slotted spoon to remove it from the pot and set aside.
Sauté aromatics: In the same pot, melt butter and add the diced onion. Sauté for 3–4 minutes until translucent, then add minced garlic and cook for another 30 seconds until fragrant.
Build the broth: Pour in chicken broth and water, scraping the bottom of the pot to lift up any browned bits (flavor gold). Add in the potatoes, salt, and pepper. Bring to a boil, then reduce to a simmer and cook until the potatoes are fork-tender — about 10–12 minutes.
Add cream and sausage: Once the potatoes are soft, stir in the cooked sausage and heavy cream. Let it simmer gently for 5 more minutes — don’t let it boil, or the cream might separate.
Finish with kale and bacon: Stir in chopped kale and optional bacon. Let it cook just until the kale softens and turns a deep emerald green, about 2–3 minutes.
Serve and enjoy: Taste and adjust seasoning if needed. Serve hot, garnished with more bacon, Parmesan cheese, or a drizzle of olive oil if you’d like.
Helpful Tips
For extra depth: use half chicken broth and half vegetable broth for a rounder flavor.
Make it lighter: swap the heavy cream for half-and-half or coconut milk.
Storage: stores beautifully up to 4 days in the fridge — just reheat gently on the stove.
Freeze it: leave out the cream and kale before freezing. Add them fresh when reheating.
Final Bite
This Tuscan soup is everything a fall or winter dinner should be — buttery, hearty, and soul-warming. It’s perfect for meal prep, cozy nights in, or when you want comfort without complication. Pair with crusty bread or your favorite salad, and you’ve got a full meal that feels like a hug in a bowl.
