Copycat Olive Garden Zuppa Toscana Soup

July 26, 2017


The iconic Zuppa Toscana Soup from Olive Garden remade to taste exactly like the restaurant favorite. Tender bites of russet potatoes, sausage and kale all together in a creamy and savory broth.  Close your eyes, you won't taste a difference!


Want to live on the edge?  It's even better the next night after it's been sitting in the fridge.  Hello leftover heaven, which didn't exist until now.


(Photos updated as of 10/2019)



In Phoenix we get some crazy monsoon weather.  Which is high winds, some rain, and bad drivers. Although the order should be bad drivers, high winds, and rain.  I really love this time of year because it's our little break in the heat and we get to enjoy some gloomy weather and when it's gloomy I break out my winter recipes and sweater.


My husband asks for soup all year round, but when it's 115 out soup is really the last thing I want to eat, I promised him I wasn't the only weirdo who thought this  (anyone, anyone?).  


One of my favorite soups, and I have so many,  is this potato and kale soup.  



Check out some of my other favorite soups!

Decadent Tomato Basil Soup

Philly Cheesesteak Soup

Lasagna Tortellini Soup


It's the perfect soup on a ho hum day because it's hearty and comforting.  It's packed with potatoes, sausage and kale.  The sausage gives it a little punch of heat which is a nice surprise in the slightly creamy broth.



When I was pregnant with my daughter I used to crave this exact soup from Olive Garden and instead of spending a fortune on soup every week at lunch time I started making it at home.  



I love that this version is packed with three times as much potato, kale and sausage.  More substance to broth ratio.


Mmmmmm.  Let's get to cooking.



1 pkg mild Italian sausage

1 tbsp olive oil

3 large stalks of kale (about 3 cups), stalk removed, rough chopped and massaged (see note * below)

1 yellow onion, diced

5 cloves of garlic, minced (if the cloves are as big as a t-rex, maybe only 3, can you tell I have a 3 year old?)

3-4 russet potatoes, washed and scrubbed

64 oz of chicken broth 

1 tsp salt + more to taste

1/4 tsp pepper

1/2 C. Heavy cream

parmigiano reggiano




  1. Heat a large pot over medium heat, add the sausage and cook until no longer pink

  2. Drain the sausage on a plate lined with some paper towels and wipe out the pan so there isn't any grease left in it

  3. Turn the heat on the pot down to med/low

  4. Add the olive oil, onion and garlic

  5. Saute until transluscent 

  6. Slice the potatoes on the thickest setting using a mandolin (1/4 inch), cut these rounds into quarters or halves

  7. Place all the cut potatoes into a bowl of water and rinse until the water runs clear to remove excess starch

  8. Add the potatoes, sausage, chicken broth, salt and pepper to the pot

  9. Turn the heat up to high until it reaches a boil

  10. Now turn the heat down to low, cover and simmer 15 minutes

  11. Add in the kale and cook for 5 minutes

  12. Turn the heat off, let it cool slightly so it's not scalding hot anymore and stir in the cream

  13. Serve into bowls with parmigiano reggiano cheese on top (just like at Olive Garden!)




TIP:  Massage your kale to help take away the chewiness and bitterness.  (Thanks Ruth!)  My mother-in-law once told me I should massage my kale, I think for better flavor or texture reasons, I can't remember but by golly I massage it every time now.  (Update: I have a direct quote from my MIL "It takes away that tough chewiness and makes it a little sweeter, less bitter").  

Products I used for this recipe:


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Welcome to

Modern Crumb!

Thanks for stopping by.  I'm Tara.  Food fan, avid crafter and pizza lover extraordinaire.  I'm a wife and a mom of two kids.  

Modern Crumb is a food blog that shares delicious and easy family friendly recipes that everyone wants to eat!





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