Zuppa Toscana

Zuppa Toscana is the creamy Italian sausage and potato soup made famous by Olive Garden. After getting countless requests from readers over the years for a Zuppa Toscana recipe, I finally went there and ordered a bowl to see what all the fuss was about. I could immediately see the appeal—sausage, potatoes, greens, and a creamy broth make for a pretty irresistible combination—but I also saw a few ways I could make it even better.

My version is a little heartier, with a touch of flour to give the broth more body and a generous handful of Parmigiano-Reggiano for extra richness and flavor. The result is creamy and satisfying without being overly heavy.

Zuppa Toscana is hearty enough to be a meal on its own. Serve it with garlic bread for soaking up the creamy broth, or add an arugula salad for something fresh alongside.

What You’ll Need To Make Zuppa Toscana

• Italian sausage: Mild Italian sausage gives the soup plenty of savory flavor without making it too spicy. If you like more heat, hot Italian sausage works well, too.
• Onion, carrots & garlic: Form the aromatic base of the soup. The carrots add a subtle sweetness and make your version a little more substantial.
• Flour: Gives the broth a bit of body so it’s creamy and velvety rather than thin.
• Chicken broth: Forms the base of the soup. I recommend using a good-quality low-sodium broth so you can control the seasoning.
• Yukon Gold potatoes: My favorite here because they have a naturally buttery flavor and hold their shape nicely while still becoming tender and creamy.
• Baby spinach: Wilts into the soup in just a few minutes for a nutrient boost. Olive Garden uses kale, which you can easily substitute if you prefer.
• Heavy cream: Adds richness and gives Zuppa Toscana its signature creamy broth.
• Parmigiano-Reggiano or Pecorino Romano: Stirred in at the end for a salty, savory finish. Pecorino is a little sharper and saltier; Parmesan is milder and nuttier.
• Jump to the printable recipe for precise measurements

How To Make Zuppa Toscana

Brown the sausage: Cook the Italian sausage, breaking it into bite-size pieces, until nicely browned. Transfer it to a colander to drain off the excess fat, leaving the drippings in the pot for the vegetables.

Cook the vegetables: Add the onion and carrots to the drippings and cook until softened, adding a little oil if the pot seems dry. Add the garlic and cook briefly, just until fragrant; don’t let it brown.

Add the flour: Sprinkle the flour over the vegetables and cook, stirring constantly, until it’s fully incorporated, about a minute. This gets rid of the raw flour taste and helps give the broth a little body.

Add the broth and potatoes and simmer: Gradually pour in the chicken broth, scraping up the flavorful browned bits from the bottom of the pot. Add the potatoes and seasonings, then simmer until the potatoes are tender, stirring occasionally so they don’t stick.

Pro Tip: Those browned bits on the bottom of the pot (called fond) are liquid gold. Scrape well with a wooden spoon so they melt into the broth and give the soup a richer, more savory flavor.

Finish the soup: Add the spinach and sausage and simmer until the spinach wilts. Stir in the cream and cheese and cook just until everything is warmed through. Ladle into bowls and pass extra cheese at the table.