Make hearty Italian soup that tastes just like Olive Garden’s Zuppa Toscana Soup, but better! Creamy, rustic, and delicious, this gluten-free, dairy-free soup is made with simple real food ingredients. Everyone will be asking for seconds!
Back in my corporate days, my coworkers and I would go to Olive Garden for their unlimited soup, salad, and breadsticks at lunch.
While I was a huge fan of their Italian dressing and breadsticks, the highlight for me was the Zuppa Toscana soup.
It’s been a long time since I’ve eaten there, but with this Olive Garden copycat zuppa soup recipe – that also happens to be Whole30 – I’m getting one of my favorite soups anytime I want!
WHAT IS ZUPPA TOSCANA SOUP?
If you’ve never had Zuppa Toscana soup before, it’s essentially a sausage and potato soup. My homemade version is:
- Indulgent, yet healthy
- Satisfying and filling (without weighing you down)
- Perfectly creamy, but not oily
- One-pot
- Delicious as leftovers
- Quick and easy to make!
- Freezer-friendly
- Gluten-free
- Dairy-free
- Whole30
Plus, my recipe has the perfect amount of heat. You can make it spicier if you want or tone it down if you have sensitive palates in the house.
ZUPPA SOUP RECIPE INGREDIENTS
For a soup recipe, I think the ingredient list for my zuppa soup is pretty short.
- Ground Italian sausage. Here’s how to make your own. Or use spicy Italian sausage to kick up the heat.
- Potatoes. Yellow potatoes are my choice here, but russet potatoes or red potatoes would work too.
- Fresh yellow onion + garlic. For a punch of flavor.
- Chicken broth. Here’s how to make it homemade.
- Coconut milk. This is my favorite brand and I always keep at least a few cans on hand.
- Bunch of kale. Kale has great health benefits!
- Salt & black pepper. Simple seasonings are all you need!
- Red pepper flakes (optional). Add just the right amount of heat or leave them out if you aren’t a fan.
Psst! Not all salts are made the same! I love Ava Jane’s Kitchen because it doesn’t have microplastics (gross, right?) and it’s SO GOOD! Plus, you can get a free 8oz. bag of sea salt (just pay shipping and handling!).
HOW TO MAKE OLIVE GARDEN ZUPPA TUSCANA SOUP
This Zuppa Tuscana soup comes together so fast, no wonder it’s one of my favorites!
Step 1. Cook the sausage in a Dutch oven or large pot until the pork is cooked through, approximately 15 minutes over medium-high heat on the stovetop.
Step 2. Add the onion, garlic, and chicken stock to the cooked sausage and bring it to a boil.
Step 3. Add the potatoes and simmer until the potatoes are fork-tender, about 10-20 minutes.
Step 4. Reduce the heat to medium, add the coconut milk and kale, and stir well. Cook over medium heat until the kale is soft and bright green.
Step 5. Season with salt and pepper (and red pepper flakes, if using) to taste and serve warm!
ZUPPA SOUP RECIPE SUBSTITUTIONS
This Zuppa Toscana recipe is easily adaptable to what you have on hand.
- Low-carb zuppa soup: Add cauliflower florets instead of potatoes (they won’t need to cook as long).
- Add bacon flavor: Try adding a bit of leftover bacon grease as you cook the sausage or onions. You’ll get a burst of bacon flavor without the cost of actually adding bacon to the pot.
- Boost the veggies: Add some sliced mushrooms, riced cauliflower, or extra greens to the pot.
- Switch the greens: Instead of kale, try spinach or Swiss chard.
- Different protein: Try Italian turkey sausage instead of pork or add bacon if you’re feeling fancy!
- Not dairy free? You can use heavy cream instead of coconut milk for an equally delicious creamy soup. And top with grated Parmesan cheese!
TO SERVE WITH ZUPPA TOSCANA SOUP
Just like Olive Garden serves their soup with salad and breadsticks, I like to add both to my meal! Any of these would make yummy sides with Zuppa Tuscana soup.
- No-Knead Artisan Bread
- Panzanella Bread Salad
- Cloud Dinner Rolls
- Rosemary Olive Oil Bread
- Cheesy Garlic Bread
- Kale Caesar Salad
- The Best Kale Salad Recipe
- Winter Wedge Salad
ZUPPA TOSCANA FAQS
What does Zuppa Toscana mean?
Zuppa Toscana means “Tuscan soup” in Italian.
Does Zuppa Toscana have gluten?
No! This Zuppa Toscana is naturally gluten free.
Does Zuppa Toscana soup have dairy?
No! Many versions of Zuppa Toscana contain dairy, but my recipe calls for coconut milk for the rich, creaminess you love in this soup.
How long does zuppa soup last in the fridge?
Zuppa Toscana will last about 2-3 days in the refrigerator as leftovers. Store in an airtight container. If you don’t finish the soup in time (which I doubt will happen), you can freeze the Zuppa Toscana in the freezer for 3-6 months, although the potatoes will be a bit mushier in texture when reheated.
MORE FAVORITE EASY SOUP RECIPES
- Minestrone Soup
- White Bean Kale and Sausage Soup
- Instant Pot Chicken Noodle Soup
- Pork and Potato Soup
- Northern Beans and Ham Soup
- Homemade Tortilla Soup
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Make hearty Italian soup that tastes just like Olive Garden’s Zuppa Toscana Soup, but better! Creamy, rustic, and delicious, this gluten-free, dairy-free soup is made with simple real food ingredients. Everyone will be asking for seconds!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4–6 servings 1x
- Category: Soup & Salad
- Method: Stovetop
- Cuisine: Italian
Ingredients
- 1 pound Italian Sausage (store-bought, or recipe below)
- 1 onion, diced
- 4 large cloves garlic, minced
- 4 cups chicken stock
- 1 ½ lbs yellow potatoes, cut into bite-size pieces
- 4 cups kale, stems removed and chopped
- 1 can full-fat coconut milk
- Salt, to taste
- Pepper, to taste
- ½ tsp crushed red pepper flakes (optional)
Sausage recipe
- 1 pound ground pork
- 1 tablespoon red wine vinegar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon fresh chopped parsley or 2 teaspoons dried
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried basil
- 1 teaspoon paprika
- 1 teaspoon red pepper flakes
- ¼ teaspoon ground fennel seed (optional)
- pinch dried oregano
- pinch dried thyme
Instructions
- Prepare sausage by combining the ground pork, spices, and vinegar in a Dutch oven until the pork is cooked through, approximately 15 minutes on medium-high heat.
- Add the onion, garlic, and chicken stock to the cooked sausage and bring it to a boil.
- Add the potatoes and boil until the potatoes are fork-tender, about 10-20 minutes.
- Reduce the heat to medium, add the coconut milk and kale, and stir well. Cook until the kale is soft and bright green.
- Season with salt and pepper to taste and serve warm!
Notes
This Zuppa Toscana recipe is easily adaptable to what you have on hand.
- Low-carb zuppa soup: Add cauliflower florets instead of potatoes (they won’t need to cook as long).
- Add bacon flavor: Try adding a bit of leftover bacon grease as you cook the sausage or onions. You’ll get a burst of bacon flavor without the cost of actually adding bacon to the pot.
- Boost the veggies: Add some sliced mushrooms, riced cauliflower, or extra greens to the pot.
- Switch the greens: Instead of kale, try spinach or Swiss chard.
- Different protein: Try Italian turkey sausage instead of pork or add bacon if you’re feeling fancy!
- Not dairy free? You can use heavy cream instead of coconut milk for an equally delicious creamy soup. And top with grated Parmesan cheese!
Nutrition
- Serving Size: 1
- Calories: 320
Loved!!!!!! This recipe was soooo delicious! I put in frozen kale as well as frozen spinach because thats what I had but it was fantastic!! Thank you!
Hi Diana!
We’re so glad you loved it, and we appreciate you sharing with us. 🙂
I tried this recently and promptly forgot a review until the recipe showed up in the instant pot email.
There are those of us (me) who eschews all high carb foods – looking at you, potatoes. And there are those (hubby) who despises coconut. So much so that some coconut containing body butter found its way into the trash where I rescued it. Anyway.
I used a giant head of cauliflower instead of the taters and heavy cream and my fav butcher box Italian sausage. I was plum out of kale (hate the stuff LOL) so I used chopped frozen chard.
Fabulous. The seasonings completely cover the cauliflower taste.
Off topic – last time we tried to go to the local Olive Garden there was a huge line. And in that line were what appeared to be a rounded up gang of street people who reeked of cigarettes and booze, and were very dirty. Whatever this meant it was not a group whose strong aroma was about to spoil my dinner. Plus they had the nerve to ask for money – only a couple of them. Turns out there was a very generous person who felt like being a benefactor for a single meal of all you can eat soup and breadsticks. My husband rather irreverently commented they could have used a complementary car wash. This was pre lock down and restricted eating which we are still enduring. So we won’t be going there in the future either!
Bring on the Zappa!
Zuppa Toscana is a household favorite for us. If you are doing Keto or watching carbs, you can swap the potatoes for frozen or fresh cauliflower and it’s just as good! We made this last week and not a single drop was left. My husband even said it was better than Olive Garden’s! And we don’t eat pork for health reasons, so I just use Italian turkey sausage instead.
Wow! Thank you for the raving review, Myra!