Sausage, Kale, and White Bean Soup (Olive Garden Zuppa Toscana Copycat)

Introduction

If you’ve ever dined at Olive Garden, you probably know the legendary Zuppa Toscana—a comforting Italian-inspired soup brimming with savory sausage, tender potatoes, hearty kale, and a creamy broth. This homemade version not only captures that restaurant-quality taste but also adds the nutritious twist of white beans, making it even heartier and more filling.

This soup is rustic, soul-warming, and packed with layers of flavor: smoky Italian sausage, garlicky broth, earthy kale, and creamy potatoes all come together in one pot. It’s a dish that makes you want to curl up with a bowl, a spoon, and maybe a slice of crusty bread to soak it all up.

Why I Love This Recipe

I love this recipe because it feels like comfort food made at home, yet it tastes like something from a restaurant. The sausage provides rich, savory flavor; the beans add creaminess and plant-based protein; and the kale gives the soup freshness and balance.

It’s also one of those dishes that is just as delicious on day two as it is fresh—perfect for meal prep or batch cooking. I especially love how easy it is to adapt; you can make it creamier, spicier, or even lighten it up without losing that signature flavor.

Why It’s a Must-Try Dish

• It’s a restaurant favorite made simple at home.
• Uses wholesome ingredients that are both budget-friendly and filling.
• Can be made in under an hour yet tastes like it simmered all day.
• Customizable—add more spice, more veggies, or go dairy-free.
• A guaranteed crowd-pleaser for family dinners, potlucks, or cozy nights in.

Preparation and Cooking Time

• Preparation Time: 15 minutes
• Cooking Time: 35 minutes
• Total Time: 50 minutes

Servings and Nutrition

• Servings: 6
• Calories per Serving: ~400 kcal
• Course: Main Course / Soup
• Cuisine: Italian-American

Ingredients

• 1 lb Italian sausage (mild or hot, casings removed)
• 1 tbsp olive oil (if needed)
• 1 medium onion, diced
• 3–4 garlic cloves, minced
• 4 cups chicken broth
• 3–4 medium russet potatoes, thinly sliced into half-moons
• 1 (15-oz) can white beans (cannellini or great northern), drained and rinsed
• 1 tsp crushed red pepper flakes (optional, for heat)
• 1 tsp dried oregano
• Salt and black pepper, to taste
• 1 bunch kale, stems removed and leaves chopped (about 4 cups loosely packed)
• 1 cup heavy cream (or half-and-half for lighter version)
• Freshly grated Parmesan cheese, for serving

Cooking Directions

Step-by-Step Preparation Method:

1. Brown the sausage
   • In a large Dutch oven or soup pot, cook sausage over medium heat until browned (6–8 minutes).
   • Remove excess grease if necessary, leaving about 1 tbsp for flavor.
2. Sauté aromatics
   • Add onion and cook until softened (about 5 minutes).
   • Stir in garlic and cook for another 1–2 minutes until fragrant.
3. Build the base
   • Pour in chicken broth.
   • Add sliced potatoes, white beans, oregano, and red pepper flakes.
   • Season lightly with salt and pepper.
4. Simmer
   • Bring to a boil, then reduce heat.
   • Simmer uncovered for 15–20 minutes, until potatoes are fork-tender.
5. Add kale & cream
   • Stir in chopped kale and cook for 3–5 minutes until wilted.
   • Reduce heat to low and stir in heavy cream.
   • Taste and adjust seasoning.
6. Serve
   • Ladle into bowls, top with grated Parmesan, and drizzle with olive oil if desired.

How to Serve

• Serve hot with crusty bread, garlic breadsticks, or focaccia.
• Pair with a light green salad for a complete meal.
• Add a sprinkle of Parmesan and crushed red pepper for extra flavor.

Recipe Tips

• Use hot Italian sausage if you like more spice, or mix hot and mild for balance.
• Slice potatoes thinly and evenly so they cook quickly and consistently.
• Add kale at the end to prevent overcooking.
• For extra creaminess, mash some of the beans before adding to the soup.

Variations

• Dairy-Free Version: Replace cream with unsweetened coconut milk or cashew cream.
• Lighter Version: Use turkey sausage and half-and-half instead of heavy cream.
• Extra Hearty: Add carrots, celery, or zucchini for more vegetables.
• Low-Carb: Swap potatoes for cauliflower florets.
• Spicy Kick: Add extra crushed red pepper or a dash of cayenne.

Freezing and Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze without cream for up to 3 months. Add cream after reheating.
• Reheating: Warm gently on the stovetop, stirring occasionally. Add broth if needed.

Special Equipment Needed

• Large Dutch oven or soup pot
• Wooden spoon
• Ladle for serving
• Sharp knife for chopping vegetables

FAQ

Q: Can I use spinach instead of kale?
Yes, spinach works well—add it right before serving as it wilts quickly.

Q: Can I make this soup vegetarian?
Yes, substitute sausage with plant-based sausage and use vegetable broth.

Q: Can I make this in a slow cooker?
Yes—brown sausage first, then add everything except kale and cream to slow cooker. Cook on low for 6–7 hours. Stir in kale and cream at the end.

Q: What’s the best potato to use?
Russet potatoes give the most authentic texture, but Yukon golds also work beautifully.

Conclusion

Sausage, Kale, and White Bean Soup (Olive Garden Zuppa Toscana Copycat) is a cozy, hearty dish that delivers bold flavors in every spoonful. With savory sausage, creamy potatoes, earthy kale, and rich broth, it’s everything you want in a comforting soup. Easy to make, versatile, and meal-prep friendly, this recipe will become a go-to favorite for family dinners and gatherings. Pair it with breadsticks or a side salad, and you’ve got the ultimate comfort meal.