White pot of cooked zuppa toscana soup.

Easy Zuppa Toscana (Olive Garden Copycat Soup Recipe)

Spicy sausage, kale, and potato soup. Easy to make. Olive Garden Clone. 

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 servings


  • 2 teaspoons olive oil
  • 1 pound hot Italian sausage, casing removed
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced or put through a garlic press
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 8 cups low or no sodium chicken broth
  • 3 small russet potatoes, washed and sliced
  • 4 cups chopped kale, thick stems removed
  • 1/2 cup half and half
  • salt and freshly ground black pepper, to taste


  1. Heat olive oil in a large pot over medium heat until it shimmers. Add the sausage. Cook, crumbling the sausage, until no pink spots remain. Drain oil. This step is very important. (see note below)

  2. Add diced onions. Cook, stirring frequently, until onions are soft, about two minutes. Add garlic, basil, and oregano. Stir. Cook an additional minute. 

  3. Add chicken broth, potatoes, and kale. Bring soup to a gentle boil. Once it reaches a boil, reduce heat to low. Simmer soup until potatoes are tender, about 25 minutes.
  4. Stir in the half and half. Taste. Adjust salt and pepper as needed.
  5. Store leftovers in the refrigerator for up to three days; freeze for up to three months.

Recipe Notes

Draining the Fat

It's important to drain the excess fat from the sausage after cooking or the soup can turn out unpleasantly greasy.