Homemade Zuppa Toscana Soup (Easy One Pot Dinner)

Support my blog by sharing!

This Zuppa Toscana recipe is a creamy soup filled with Italian sausage, kale, and tender potatoes. It is made in one pot, making it an easy, nourishing dinner recipe and comfort food. 

This delicious soup is a copycat version of the beloved Olive Garden Zuppa Toscana. And while this homemade version doesn’t come with unlimited breadsticks, dare I say, this recipe is even better than the restaurant version! This is, hands down, my husband’s favorite soup and is a repeat in my house during the winter months. 

I love how it is made with simple ingredients and is so easy to put together. This recipe makes a large pot of soup, about 8 servings, so it is perfect to eat for a few meals or large enough for a crowd. You will definitely need a big pot to make this in. When I make soup, I don’t want to just make a small batch; I like to make a batch big enough to eat for a few days, or so I can freeze and save some for later. (See notes below on how to freeze.) 

Helpful tools to make this recipe

Large stock pot or Dutch oven– You will need a large enough pot to fit a big batch of soup in. 

Microplane Grater/Zester– This is one of my favorite tools in my kitchen! If you want to add freshly shaved parmesan on top of the soup, this is the best tool to do it with. 

How to de-stem kale

Cooking the kale will soften the stem, but the stem of the kale is fibrous and tough, so it is best to remove the stem so you do not have tough pieces to chew. The best way to separate the stems from the more tender kale leaves is to take any kitchen tool, such as a spoon or tongs, that has a circle on the end. Then, push the stem through the circle to easily rip the stem from the leaf. Afterward, roughly chop the kale into bite-sized pieces to prepare it for the soup. 

Is this recipe gluten-free or dairy-free?

Yes! This soup recipe is gluten-free, as long as you are using sausage and broth that is gluten-free, you are good to go! You can also make it dairy-free by substituting the heavy cream for full-fat coconut milk. Be sure to use the canned version, not the type that comes in a carton, because the canned version is creamier. And then of course omit the optional parmesan garnish on top of the soup to keep it dairy-free. 

Ingredients for Zuppa Toscana Soup

• Olive oil- just a tablespoon of extra virgin olive oil to saute with. 
• Italian sausage – What is great about using Italian sausage is the seasoning in the sausage helps flavor the soup, so very minimal seasoning is required. You can use mild Italian sausage or hot Italian sausage if you would like a little kick. I prefer ground sausage for this soup. If you have the type of Italian sausage that is in a case, just simply squeeze it out of the casing and into the pot to make crumbled sausage. 
• Onion – One yellow onion, diced. 
• Potatoes – Yukon gold potatoes are best in this soup, but you can also use Russet potatoes if that is all you have on hand. However, Yukon golds have a creamy texture that goes perfectly with this recipe. 
• Garlic – four cloves of garlic, minced
• Kale – Curly kale that has been de-stemmed and chopped. 
• Chicken broth – If you make your own stock or broth, it will level up the level even more! Follow this easy recipe to make homemade chicken stock. 
• Heavy cream – the heavy whipping cream adds so much creaminess! I do not recommend substituting it with regular milk because it will not give it the same texture. I have also made this soup with coconut milk for a dairy-free version. It will change the flavor a little but it is a great substitution for dairy-free. 
• Salt and black pepper- to season. I like using a mineral-rich salt like Redmond Real Salt. 
• Optional: freshly shredded parmesan cheese for topping or a pinch of red pepper flakes for a little heat. 

How to make Zuppa Toscana Soup recipe

Heat a Dutch oven or large pot over medium heat. Add 1 tablespoon of olive oil, and when hot, add in the Italian sausage. Break the sausage up with a wooden spoon and cook until crumbled and browned. Remove the cooked sausage from the pot with a slotted spoon and add to a plate to set aside. 

Reserve at least one tablespoon of oil in the pan, and remove any excess oil if necessary. Add in the chopped onion and cook until translucent. 3-4 minutes. Then, add in the garlic and cook until fragrant, about 2 minutes. 

Add the sausage back to the pot along with the potatoes, salt and pepper, and then the broth. Bring to a boil and then reduce to a simmer and cook until the potatoes are fork tender, about 10 minutes. To check if the potatoes are ready, pierce them with a fork. If they are easily pierced, it is time to move on to the next step. 

Add the heavy cream and the chopped fresh kale. Keep it at a simmer and cook for about 5 more minutes or until the kale is wilted and tender. 

Serve with freshly shaved parmesan on top if desired and enjoy! 

How to store leftover soup

Add leftover soup to an airtight container and keep in the fridge for 3-4 days. I think the best way to reheat the soup is on the stove top in a smaller pot, or you can add it to the microwave until it has warmed through.

Can this Zuppa Toscana soup be frozen?

This soup is the perfect recipe for meal prep or for easy freezer meals! I like to store the soup in individual portions so I can easily pull them out and heat them up for a quick lunch or dinner. It is also the perfect hearty soup to keep on hand in case someone gets sick. Let the soup come to room temperature or refrigerate to cool before adding to the freezer. To reheat, you can either let it defrost in the fridge overnight, or I like to freeze in smaller sizes that can easily fit into a pot when frozen. Then I put a lid on the pot and let it heat on low until it has melted. Bring the soup to a boil and then it is ready to serve and enjoy!