Easy Zuppa Toscana is a simplified version of the famous Olive Garden recipe – made in just 20 minutes or less.
author’s note
Soup Faster Than Being Seated At Olive Garden!
I had forgotten how good Zuppa Toscana at Olive Garden was until a recent family trip reminded me.
A few years back, I made a full copycat version that tasted just like the restaurant soup. But after creating a few of my favorite 20-minute soups like Chicken Parmesan Soup and Chicken Tortilla Soup, I decided it was time to give this one the same treatment.
With shortcuts like frozen hashbrowns and prepped kale, this Easy Zuppa Toscana came together. It’s still packed with the same flavors I love, but now it’s ready in just 20 minutes.
Now when my family asks for this soup, I can have it on the table quickly and everyone’s happy.
Easy Zuppa Toscana Ingredients
| Ingredient | Swaps or Tips |
|---|---|
| Italian Sausage | Use spicy sausage for heat or mild if serving kids |
| Diced Hashbrowns | Swap with peeled & diced Russet or Yukon Gold potatoes |
| Bacon | Try turkey bacon, or skip for a lighter version |
| Kale | Baby spinach works for a milder flavor |
| Heavy Cream | Half-and-half or whole milk for a lighter option |
| Chicken Stock | Low-sodium stock keeps salt in check; vegetable stock works too |
| Onion & Garlic | Fresh is best, but onion powder/garlic powder can save time in a pinch |
How To Make Easy Zuppa Toscana
- Sauté Onion & Garlic in olive oil for a flavorful base.
- Brown Sausage & Bacon until golden and crispy.
- Simmer Hashbrowns & Stock until tender.
- Stir In Kale & Cream for that signature Zuppa Toscana flavor.
- Taste & Serve with Parmesan sprinkled on top.
Storage
Leftovers?
- Storage Tips: Avoid freezing Easy Zuppa Toscana due to heavy cream, which can cause a grainy texture upon thawing, and hashbrowns that may become mushy.
- For reheating, gently warm the soup in a pot, stirring often, without boiling to prevent ingredient separation.
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Easy Zuppa Toscana
This Easy Zuppa Toscana is a quick take on the Olive Garden favorite—ready in 20 minutes and just as creamy, cozy, and delicious!
Video
Equipment
Ingredients
- 1-1/2 tablespoons olive oil divided
- 1 cup pre-diced yellow onion see note 1
- 1 tablespoon minced garlic
- 1 pound Italian sausage fresh, not smoked
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon fennel seed crushed
- Salt and pepper to taste
- 1 (32-ounce) package frozen diced hash browns just plain potatoes, no added ingredients
- 2 (32-ounce) containers chicken stock
- 5 slices bacon see note 2
- 1 to 2 cups pre-chopped packaged kale
- 1-1/4 cups heavy cream
- freshly grated Parmesan cheese optional
Instructions
- Set a large stockpot and a large skillet on the stovetop.
- Starting with the stockpot, heat over medium-high heat and add in 1 tablespoon olive oil, pre-chopped onion, and minced garlic. Saute, stirring occasionally, for 3–4 minutes. Increase heat to high, add in the diced hash browns, and give them a quick stir (1 minute). Pour in all the broth. Cover the pot and bring to a boil. Once boiling, cook just until the hash browns are fork tender (3–5 minutes; basically as soon as your sausage is browned and bacon is crispy!). Once hash browns are tender, remove the lid and reduce heat to a simmer.
- Meanwhile, in the large skillet, add the remaining 1/2 tablespoon olive oil, the sausage, red pepper flakes, fennel, salt and pepper (I add 1/4 teaspoon salt and 1/2 teaspoon pepper) over medium heat. Begin to brown the sausage and break it up (about 4 minutes). Before it’s cooked through, press the sausage to one side of the skillet and add bacon slices (see note 1) to the other side. Continue to cook and break up the sausage until no longer pink and flip the bacon as needed.
- Remove the bacon to a paper-towel-lined plate. Coarsely chop or crumble the bacon.
- Drain the sausage and add to the stockpot, along with the kale and heavy cream. Stir to combine. Add in half the bacon. Taste and adjust seasonings to preference (more red pepper flakes, salt, pepper, etc.).
- Ladle out soup and serve individual bowls topped with freshly grated Parmesan cheese and remaining bacon. Enjoy!
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Note 1: The 20-minute prep time is dependent upon buying and using the listed ingredients—prepared onions, pre-minced garlic, frozen hashbrowns, and pre-shredded kale.
Note 2: Alternatively, use pre-cooked bacon (microwaveable). Microwave the bacon and coarsely chop. This saves some mess and a few minutes of prep time.
Storage: Store in an airtight container in the fridge for up to 4 days. Reheat on low, adding broth if needed. Freezing isn’t recommended.
Nutrition
Serving: 1serving | Calories: 420kcal | Carbohydrates: 5g | Protein: 11g | Fat: 40g | Saturated Fat: 17g | Cholesterol: 103mg | Sodium: 526mg | Potassium: 269mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1420IU | Vitamin C: 13mg | Calcium: 55mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
I have not tried this but have been looking for a receipt for this soup. Thank you
Enjoy!
Divine! I scored big with my man with this recipe.
Yay! So glad you enjoyed! 🙂
Would you recommend fresh Linguica, omitting the red pepper flakes, instead of Italian Sausage?
Sorry I’ve never tried fresh Linguica!