Zuppa Toscana Soup | Easy Healthy Olive Garden Copycat

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.

ZUPPA TOSCANA FAQS

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