This Whole30 zuppa toscana copycat recipe is so good you’ll never know it’s a healthier version of the soup Olive Garden made famous. Filled with sausage, hearty veggies, and a creamy broth – this zuppa toscana soup is one you’ll want to make over and over again. Not doing Whole 30? There’s a version for you too! Both are absolutely delicious.
The Best Zuppa Toscana Soup Recipe
I’m a big fan of Olive Garden. Give me a never ending pasta bowl and breadsticks any day. Unlimited soup and salad? Sign me up.
This Zuppa Toscana copycat recipe is a homemade version of one of my favorite Olive Garden soups. I’m sure you can get it elsewhere but it seems like most people know it as an Olive Garden soup, so I’m calling it an Olive Garden copycat recipe.
It’s so good. Seriously. It’s one of the only soups (this and my grandma’s chicken noodle soup) that I crave all the time, even when it’s hot out. And that’s saying something.
The combination of the creamy broth with the hearty potatoes and sausage is what soups are meant to be.
And don’t worry – for those of you looking for a healthy zuppa toscana option, I’ve included a Whole30 zuppa toscana recipe as well. After doing 30 whole a couple of years ago, we actually prefer making it that way, and it always shows up on my Whole 30 menu! You’ll never even miss the heavy cream.
Just ignore the bread – that’s definitely not Whole 30 friendly.
Zuppa Toscana Copycat Recipe Ingredients
This soup is basically made up of meat, potatoes, and veggies. It’s the perfect hearty soup for one of these fall themed parties or a favorite things party where your favorite thing is soup!
Here’s everything you’ll need to make the soup.
- Olive oil
- Italian sausages (can do spicy if you prefer more heat)
- Carrots
- Garlic gloves
- Chicken broth
- Potatoes
- Italian seasoning
- Kale
- 1/2 cup heavy whipping cream
- Salt
- Grated parmesan (for garnish)
And I highly recommend toasting up a loaf of crusty Italian bread to eat alongside the soup. The bread soaks up the creamy broth perfectly.
Whole30 Zuppa Toscana Ingredients
Want to make this recipe Whole 30 friendly? That’s easy. Simply replace the chicken broth in the list recipe with the same amount of bone broth and replace the heavy whipping cream with coconut cream.
If you can’t find coconut cream by itself, you can get coconut milk and just scrape the cream off the top to get your coconut cream. Just don’t shake or mix together first – you want the cream part by itself to get the right creamy texture in the soup broth.
And skip the grated parmesan and bread.
So your ingredient list would look like this:
- Olive oil
- Italian sausages (can do spicy if you prefer more heat) – make sure they’re whole 30 compliant
- Carrots
- Garlic gloves
- Chicken bone broth
- Potatoes
- Italian seasoning
- Kale
- 1/2 cup coconut cream
- Salt
How to Make Zuppa Toscana Soup
Making this zuppa toscana copycat recipe is a little more complicated than opening a can of soup and dumping it in a pot but aren’t all homemade soup recipes?
It’s almost that easy. Watch the video in this post to see how easy it really is. It’s simply a matter of cooking, chopping, and chowing down!
Make sure to check out the full recipe at the very bottom of this post for full instructions and supplies but here’s a basic idea of how to make this soup!
- Cook your sausage. Make sure to remove with a slotted spoon so you can use the flavor from the sausage when cooking the veggies.
- Cook your veggies.
- Add chicken (or bone) broth, potatoes, and seasonings. Let the soup simmer.
- Add kale, sausage, and cream (or coconut cream).
- Enjoy with toasted bread and grated parmesan (or skip if you’re doing Whole 30).
It really is that easy!
Zuppa Toscana Soup Recipe FAQs
Here are answers to some of the questions I get more often about this recipe! Have others, leave a comment and I’ll do my best to help point you in the right direction!
How long is zuppa toscana good for?
Zuppa toscana should be good for up to a week in the refrigerator or up to three months in the freezer.
Can you freeze zuppa toscana?
Yes, you can freeze zuppa toscana. It’s a soup that actually reheats really well.
Freeze in freezer safe containers for up to three months then just reheat on the stove when you’re ready to eat.
Can you use frozen kale in zuppa toscana?
You can in a bind, but it’s not going to give you the same crisp crunch as the fresh kale. I recommend buying fresh kale – pre-stemmed and cut if you can find it to save time.
What kind of potatoes in zuppa toscana soup?
We use russet potatoes in our recipe but you can totally use yellow potatoes as well if you prefer those. Just make sure whatever potatoes you use are large and hearty ones so they hold up to the simmering time. If you cut the potatoes too small or buy small ones to start with, your potatoes will disintegrate into the soup and that’s no good.
Is this a Whole30 zuppa toscana recipe?
Yes! Simply follow the modifications mentioned below (and in the recipe card) and this is totally Whole 30 friendly. It’s one of my favorite recipes to add to my Whole 30 meal plan along with this almond chicken and this homemade taco meat.
More Dinner Recipes You’ll Love
- Award winning white chicken chili recipe
- White chicken enchiladas
- Sweet spaghetti sauce recipe
- Sausage jambalaya recipe
- Teriyaki turkey meatballs
Whole30 Zuppa Toscana Copycat Recipe
Ingredients
- 1 tablespoon olive oil
- 3 Italian sausages , casings removed
- 4 medium carrots , peeled and diced
- 4 garlic cloves , minced
- 4 cups chicken broth
- 4 medium potatoes , peeled and cut into 1 inch pieces
- 1 teaspoon Italian seasoning
- 1 bunch kale , washed, stems removed, and cut into 1 inch pieces
- 1/2 cup heavy whipping cream
- Salt to taste (usually only 1/2 teaspoon)
- Italian bread , thickly sliced
- grated Parmesan cheese to top
Instructions
- Heat a large pot over medium heat. Once heated, add the olive oil to the pot, and crumble the Italian sausage into the pot. Cook the sausage, continuing to break it up, until it has browned, about 8 minutes. Once browned, remove the sausage with a slotted spoon and set aside.
- Add the diced carrots to the pot. Cook the carrots, stirring frequently, until they begin to caramelize, about 3 minutes. Add the minced garlic, and continue stirring for 1 more minute.
- After a minute, add the chicken broth, cut potatoes, and Italian seasoning to the pot. Simmer for 15 minutes, or until the potatoes are almost done.
- Preheat the broiler to high heat.
- Add the kale, reserved sausage and cream to the pot. Simmer for 4 more minutes.
- While the kale is simmering, broil the bread slices until toasted, about 2 minutes on each side.
- Serve with grated parmesan and a slice of toasted bread.
Notes
Nutrition
Don’t forget to pin this zuppa toscana copycat recipe for later!
Justine says
I love this! Whole 30 is such a great way to eat <3