There are a million copycat recipes out there for your favorite Tuscan soup, Zuppa Toscana. But the truth is, THIS version is going to be your new favorite.
And that's because it has all of the ingredients and flavors we know and love - spiced Italian sausage, hearty kale, al dente Yukon golds and a creamy Italian seasoned broth - but it's a little lighter and lots tastier than the OG.
How to make zuppa toscana
- Italian sausage: A classic ingredient for zuppa toscana!
- Garlic: And lots of it! I use 8 cloves in this pot of soup.
- Kale: Grab a bunch, wash it, then run the leaves off the stems and give them a rough chop.
- Potatoes: I use Yukon gold with the skins on. They're a game-changer!
- Italian seasoning: Or you can use a mix of dried oregano and basil with a pinch of dried thyme.
- Crushed red pepper flakes: As little or as much heat as you'd like.
- It will also depend on how much heat your Italian sausage brings to the table.
- Stock: I use chicken stock, homemade or your favorite store-bought.
- Evaporated milk: I use this instead of heavy cream or half and half to give the broth that creaminess but not add a ton of fat.
- Evaporated milk is my secret weapon!
- Heat the oil to medium in a stock pot or Dutch oven.
- Add the onion and sauté 4-5 minutes. Stir in the Italian sausage and sauté another 5-6 minutes, breaking up the sausage with a wooden spoon as it cooks.
- Stir in the garlic and kale and cook another 2-3 minutes, until kale has wilted.
- Stir in the potatoes, Italian seasoning, salt, black pepper, and red pepper flakes.
- Add the stock and bring to a simmer for about 10-15 minutes, stirring occasionally, until potatoes are al dente.
- Stir in the evaporated milk and cook an additional 3-5 minutes.
- Taste and adjust seasoning, if necessary.
Recipe Substitutions and Alterations
- For the Italian sausage: You can use pork or turkey Italian sausage. If you can find ground, that's the easiest to work with, but if you can only find links, just remove the casings.
- You can use mild/sweet or hot if you're into that.
- For the kale: You can swap it with spinach or another dark leafy green.
- For the potatoes: Any kind of potato works, but it's best with the skins left on (so I'd use pretty much any kind other than russets).
- For the evaporated milk: If you want to use cream or half and half, stick with about a ¼ cup of either.
- To make this gluten free: This recipe is gluten free. Be sure all packaged ingredients, including the sausage, is gluten free.
- To make this dairy free: Use a dairy free cream or half and half substitute.
- To make this vegetarian: Use a few cans of cannellini beans instead of sausage. Add a bit of crushed fennel.
- To make this vegan: Use a few cans of cannellini beans instead of sausage. Add a bit of crushed fennel. Use a plant-based cream or half and half substitute.
- To make this nut free: This recipe is nut free. Be sure all packaged ingredients are nut free.
- To make this lower fat: Opt for turkey Italian sausage instead of pork.
The BEST copycat zuppa toscana recipe out there!
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A lightened-up version of classic Zuppa Toscana with Italian turkey sausage, kale and Yukon gold potatoes.
- Prep Time: 10-15 mins
- Cook Time: 20-25 mins
- Total Time: 30-40 mins
- Yield: Serves 8
- Category: Soup
- Method: Stove-Top
- Cuisine: Italian
- 1 tablespoon olive oil
- ½ medium yellow onion, peeled and diced
- ½-pound ground pork or turkey Italian sausage or 2-3 links pork or turkey Italian sausage, casings removed
- 8 cloves garlic, peeled and minced
- 1 medium bunch kale, stemmed and chopped
- 4 medium Yukon gold potatoes, diced (about 4 cups)
- 1 tablespoon Italian seasoning
- 1 teaspoon kosher or sea salt
- ½ teaspoon ground black pepper
- ¼ teaspoon crushed red pepper flakes
- 4 ½ cups unsalted chicken stock
- ¾ cup evaporated milk
- Heat the oil to medium in a stock pot or Dutch oven. Add the onion and sauté 4-5 minutes. Stir in the Italian sausage and sauté another 5-6 minutes, breaking up the sausage with a wooden spoon as it cooks. Stir in the garlic and kale and cook another 2-3 minutes, until kale has wilted. Stir in the potatoes, Italian seasoning, salt, black pepper, and red pepper flakes.
- Add the stock and bring to a simmer for about 10-15 minutes, stirring occasionally, until potatoes are al dente. Stir in the evaporated milk and cook an additional 3-5 minutes. Taste and adjust seasoning, if necessary.
Make it a Meal: Serve with a green side salad with vinaigrette dressing.
- Serving Size: ⅛ of recipe
- Calories: 143
- Sugar: 3g
- Sodium: 447mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 23mg
Keywords: zuppa toscana, olive garden copy cat, olive garden, soup, stew, potatoes, potato, sausage, kale, Italian