Zuppa Toscana Soup Sangria – Easy Olive Garden Copycat

This Zuppa Toscana Soup is a simple, homemade version of the restaurant favorite — packed with sausage, potatoes, kale, and cream. It’s hearty, salty, and hits that perfect spot between cozy and filling. You don’t need a ton of effort either, just one pot and like… a little patience.

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Quick Summary

• Prep time: 15 mins
• Cook time: 40 mins
• Flavor: creamy, garlicky, peppery
• Great for: cold nights, leftovers, stressy Tuesdays

Why I Like This Recipe

Didn’t wanna go all-out, just needed something hot. Had some kale, a random pack of sausage, and remembered this soup. Always turns out rich and comforting. Plus, it makes a ton.

Ingredients

• 1 lb Italian sausage (sweet or spicy)
• 1 lb russet potatoes, thin sliced
• 1 cup chopped onion
• 29 oz chicken broth
• 1 quart water
• 2 tsp minced garlic
• ¼ cup chopped bacon
• Kosher salt + black pepper
• 2 cups chopped kale
• 1 cup heavy cream

How To Make Zuppa Toscana Soup Sangria

1. Brown the sausage: Cook it in a pan until fully browned and kinda crispy. Set it aside.
2. Crisp the bacon: Small pan, medium heat, no shortcuts. You want that crunch.
3. Start the soup: In a big pot, toss in potatoes, onion, broth, water, and garlic. Boil, then simmer until the potatoes are soft.
4. Add the meat back in: Dump in the sausage and bacon. Let it simmer a little longer.
5. Kale goes in last: Toss it in, stir, give it like 2 minutes. Just until it softens.
6. Creamy finish: Add the cream. Stir slow. Let it thicken slightly. Taste and adjust salt.
7. Serve: Ladle into bowls. Add bread if you’re that person (I am). Done.

Tips for Success

• Thin potato slices cook quicker and break down just right
• Use spicy sausage if you like heat — it makes a difference
• Don’t boil the cream — keep the heat low at the end
• Add kale last or it’ll go weird and mushy

Storage and Reheating

• Fridge: Keep in an airtight container, up to 4 days. Still tastes good later.
• Freezer: Works, but cream might separate a bit. Stir when reheating.
• Reheat: Use the stove. Low heat, little splash of broth or water, stir it back to life.

Frequently Asked Questions

• Can I use a different green instead of kale?
  Sure — spinach, collards, even chard. Just add them at the very end.
• Can I make it dairy-free?
  You could try coconut cream or oat cream. Different flavor, but it works.
• Do I have to peel the potatoes?
  Nope. Just scrub them well. The skins actually give some texture.
• Can I use pre-cooked sausage?
  Yeah, but browning it fresh gives way more flavor.
• What’s best to serve with this?
  Garlic bread. Or those little crusty dinner rolls if you’re lazy like me.

Common Mistakes and How to Dodge Them

• Overcooking the kale: It turns to mush. Add it right at the end, like last 2–3 mins.
• Dumping cream into boiling soup: It’ll curdle. Take the pot off the heat, then add cream slowly.
• Cutting potatoes too thick: They take forever. Thin, even slices work best.
• Forgetting to taste as you go: The broth and sausage might already be salty — taste before adding more.
• Not browning the sausage enough: You want those crispy bits. They add all the deep flavor.

Nutrition Facts (Per Serving)

• Calories: 382 kcal
• Total Fat: 28g
• Saturated Fat: 12g
• Cholesterol: 65mg
• Sodium: 790mg
• Potassium: 520mg
• Total Carbohydrate: 20g
• Dietary Fiber: 2g
• Sugars: 2g
• Protein: 16g

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