Olive Garden Toscana Soup is a delicious copycat recipe for a beloved, hearty soup with potatoes, Italian sausage and kale, in a seasoned broth!Olive Garden Toscana Soup is a delicious copycat recipe for a beloved, hearty soup with potatoes, Italian sausage and kale, in a seasoned broth!
I’m sitting in my office at home looking out the window at freshly fallen snow in our backyard. We had a crazy snowstorm (it gets a bit crazy in Portland when we have significant snow) yesterday, and another 3-5 inches is expected for later this afternoon. This is a great day for Olive Garden Toscana Soup!

My husband and I have both been fighting pesky head colds for several days now, so we decided a big pot of soup was just the ticket for us to have around for 1) the snowstorm, and 2) leftovers, so I wouldn’t have to cook too much while sick. It was a really good idea (we occasionally have good ideas!).

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Where I Found The Recipe For Olive Garden Toscana Soup

Once we settled on what KIND of soup it was easy: A big pot of Toscana Soup, a copycat version of the popular soup found at Olive Garden restaurants nationwide. It is also known as Zuppa Toscana! I dug out my trusty cookbook called “Top Secret Restaurant Recipes”, by Todd Wilbur, and then got busy in the kitchen.

I can’t count how many times I have made this recipe over the years…it’s always soooo tasty and filling (and ridiculously easy to make, too!). The blended flavors of Italian sausage, potatoes and kale (which I conveniently grow in our garden) are wonderful in a light, creamy broth. Seriously good soup! Perfect way to warm up on a cold, snowy day…or any time you want a great bowl of soup!

How To Make Olive Garden Toscana Soup

Place Italian sausage links into a large skillet. Pan-sear the sausage links on medium heat until browned, and cooked through. This will take between 10 and 15 minutes to fully cook the sausages.

Italian sausage links are pan-seared in skillet.

Slice the cooked Italian sausage links on the diagonal into bite-sized pieces.

The cooked Italian sausage links are cut in thin slices.

Slice the cleaned, unpeeled potatoes into thin slices, and then quarter them. The potato slices will cook more evenly if they are all cut about the same size.

Unpeeled russet potatoes are cut into thin slices, then cut into quarters.

Add More Ingredients To The Toscana Soup

The potato slices now “walk the plank” into the Toscana soup base that is simmering in a large soup pot.

Potatoes being added to the Olive Garden Toscana Soup in pan.

Into the soup pot goes the kale…lots of fresh chopped kale! The Olive Garden Toscana Soup is almost ready to eat!

Chopped kale is added to the soup in pan.

Time To EAT!

Add the cooked and sliced Italian sausage to the soup, and heat the soup, until very hot and ready to serve! Ladle the hot Toscana Soup into serving bowls, serve with some good Italian bread on the side, and enjoy!

The sliced, cooked Italian sausage pieces are added to the pot of Olive Garden Toscana Soup.

Hope you will give this Olive Garden Toscana Soup a try and will discover (if you haven’t already), how delicious it really is! It’s also pretty easy to make a big pot of this soup to enjoy! Sure do hope you like it!

If you enjoy the soups at Olive Garden restaurants, be sure to also check out my recipe for Olive Garden Chicken Gnocchi Soup! It is fantastic! Have a great day.

Looking For More SOUP Recipes?

You can find all of my SOUP recipes in the Recipe Index, located at the top of the page. A few favorites include:

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Author's signature
Recipe adapted from the cookbook: “Top Secret Restaurant Recipes”, by Todd Wilbur, (published 1977).
Olive Garden Toscana Soup
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins

Olive Garden Toscana Soup is a delicious copycat recipe for a beloved, hearty soup with potatoes, Italian sausage and kale, in a seasoned broth!

Category: Soup
Cuisine: Italian
Keyword: Toscana soup
Servings: 6 servings
Calories Per Serving: 396 kcal
Author: JB @ The Grateful Girl Cooks!
  • 4 Italian sausage links (mild or hot flavors are okay-I typically use mild)
  • 6 cups chicken stock
  • 3/4 cup milk (for an even creamier version, use heavy whipping cream, then omit the butter)
  • 2 Tablespoons butter
  • 3 cups chopped kale
  • 3 small russet potatoes- unpeeled (or 1 1/2 large potatoes-unpeeled)
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon red pepper flakes
  1. Grill or sauté the sausages till done (approx. 15 minutes). Remove from heat and let cool. Once sausage has cooled, slice the sausages at an angle into slices about 1/2 inch thick.
  2. In a large saucepan, combine the chicken stock and the milk/butter (or heavy cream) over medium heat. Add the grilled Italian sausage slices and kale to the soup. Slice the unpeeled potatoes into 1/4 inch slices, and then quarter each slice. Add the quartered potato slices to the soup.

  3. Add the spices (salt, pepper, garlic powder, and red pepper flakes) to taste. Let the soup simmer on low, uncovered for about 1 hour, stirring occasionally. Serve, and enjoy!

Nutrition Facts
Olive Garden Toscana Soup
Amount Per Serving (1 (1/6 of total))
Calories 396 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 12g75%
Cholesterol 77mg26%
Sodium 1245mg54%
Potassium 1000mg29%
Carbohydrates 28g9%
Fiber 1g4%
Sugar 5g6%
Protein 20g40%
Vitamin A 3560IU71%
Vitamin C 47mg57%
Calcium 116mg12%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.

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Olive Garden Toscana Soup

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