Table of Contents
A warm bowl of copycat Zuppa Toscana is an easy way to turn simple ingredients into a rich, comforting dinner. This version combines flavorful chicken or turkey Italian sausage, tender red potatoes, yellow onion, leafy greens, and a creamy milk-based broth.
The potatoes give the soup a hearty texture, while partially mashing them creates extra body without needing a flour-based thickener. Kale adds a slightly hearty bite, while spinach can be used when you prefer a softer texture.
Everything cooks in one pot, making this Zuppa Toscana recipe a practical choice for a cozy weeknight dinner. It delivers the familiar Italian-American comfort-food style of Olive Garden Zuppa Toscana while using chicken or turkey sausage instead.
Why You’ll Love This Copycat Zuppa Toscana
This creamy soup is built around simple ingredients and an uncomplicated cooking method.
- One-pot preparation: The entire soup comes together in one large pot.
- Creamy texture: Milk creates a smooth broth without making the soup overly heavy.
- Hearty potatoes: Red potatoes make each serving filling and satisfying.
- Chicken or turkey sausage: A flavorful alternative that keeps the recipe free of pork.
- Plenty of greens: Kale, spinach, or both add color and texture.
- Easy weeknight dinner: The soup requires straightforward preparation and about 35 minutes from start to finish.
If you enjoy comforting soups, you can also try these slow cooker Zuppa Toscana soup for another easy preparation.
Ingredients You’ll Need
Chicken or Turkey Italian Sausage
Use 1 pound of Italian-style chicken or turkey sausage. Sweet, mild, or hot varieties can all work depending on the flavor and level of heat you prefer.
If you’re using sausage links, remove the casings before cooking so the sausage can be broken into small pieces.
Red Potatoes
Red potatoes are ideal for this soup because they remain pleasantly chunky while cooking. Wash them well and leave the skins on before dicing.
Keeping the potatoes unpeeled also gives the finished soup a rustic appearance.
Yellow Onion
A large diced yellow onion provides a mild sweetness and savory depth. Cooking it after the sausage allows the onion to absorb some of the flavorful juices in the pot.
Low-Sodium Chicken Broth
Four cups of low-sodium chicken broth provide the liquid foundation for the soup.
Using low-sodium broth allows you to adjust the final amount of salt according to the sausage and your personal preference.
Milk
Two cups of milk create the creamy base. Add it after the potatoes have cooked so the soup can finish gently without prolonged high-heat cooking.
Kale and/or Spinach
Use 2 to 3 cups of roughly chopped kale, spinach, or a combination.
Kale provides more texture, while spinach wilts quickly and creates a softer finish.
Salt and Black Pepper
Season the soup at the end. Taste first because the sausage and broth already contribute flavor and seasoning.
How to Make Copycat Zuppa Toscana
1. Cook the Chicken or Turkey Sausage
Place a large pot or Dutch oven over medium heat. Add the chicken or turkey Italian sausage and cook for approximately 5 to 10 minutes.
Break the sausage into small pieces as it cooks and continue until it is fully cooked.
For poultry sausage, use a food thermometer to verify that the sausage reaches a safe internal temperature. USDA guidance recommends 165°F for poultry. For additional guidance, follow the USDA safe minimum internal temperature recommendations for poultry.
2. Add the Onion
Once the sausage is cooked, add the diced yellow onion.
Cook for about 3 minutes, stirring occasionally, until the onion begins to soften.
The onion does not need to become deeply browned. It will continue cooking as the soup simmers.
3. Add the Potatoes and Broth
Pour a small amount of chicken broth into the pot and scrape the bottom with a wooden spoon.
This loosens the flavorful browned bits and incorporates them into the soup.
Add the diced red potatoes and the remaining chicken broth.
Bring everything to a boil, then cover the pot and reduce the heat to a gentle simmer.
Cook for approximately 15 minutes, or until the potatoes are tender.
4. Mash Some of the Potatoes
Once the potatoes are tender, use a potato masher directly in the pot.
Mash only part of the potatoes rather than turning the entire soup into a puree.
This simple step gives the broth more body while leaving plenty of tender potato pieces throughout the soup.
If you prefer a thinner broth, simply skip this step.
5. Add the Milk and Greens
Pour in the milk and add the chopped kale, spinach, or both.
Season with kosher salt and black pepper.
Heat for approximately 5 minutes, stirring occasionally, until the greens wilt and the soup is heated through.
Avoid bringing the soup to a vigorous boil at this stage. Gentle heating is enough to finish the creamy broth.
Tips for the Best Zuppa Toscana
Use Evenly Sized Potatoes
Cut the potatoes into pieces of similar size so they cook evenly.
Smaller pieces will become tender faster, while very large pieces may remain firm when the rest of the soup is ready.
Mash Only Some of the Potatoes
Partially mashing the potatoes is one of the easiest ways to make the broth feel thicker and creamier without adding a separate thickener.
Leave some pieces whole for a more satisfying texture.
Choose the Sausage Based on Your Preference
Mild or sweet chicken or turkey Italian sausage creates a gentle flavor.
Hot Italian sausage adds more heat and makes the soup more boldly seasoned.
Don’t Add the Greens Too Early
Kale and spinach need only a few minutes of cooking.
Adding them near the end helps preserve their texture and keeps them from becoming overly soft.
Taste Before Seasoning Heavily
The sausage and chicken broth can vary in saltiness, so taste the finished soup before adding additional salt.
Can I Use Spinach Instead of Kale?
Absolutely.
Spinach is an easy substitute for kale and works particularly well when you want a softer texture.
You can also use half kale and half spinach. This gives the soup a combination of textures while adding plenty of leafy greens.
Add either option toward the end because the greens cook much faster than the potatoes.
Can I Use Half-and-Half or Heavy Cream?
Yes. The supplied recipe uses milk, but half-and-half can be used for a richer texture.
Heavy cream will create an even richer and thicker soup.
For a lighter creamy consistency, regular milk works very well, especially when some of the cooked potatoes are mashed directly into the broth.
Easy Variations
Make It Spicy
Choose hot chicken or turkey Italian sausage for extra heat.
Make It Mild
Use mild or sweet Italian-style poultry sausage for a gentler flavor that works well for family dinners.
Use Both Kale and Spinach
Combining the two greens creates a nice balance of texture. Kale stays slightly more substantial, while spinach becomes tender quickly.
Make It Thicker
Mash more of the cooked potatoes directly in the pot.
This thickens the soup naturally without adding flour.
Add More Vegetables
For a vegetable-forward variation, you can add additional vegetables that complement the soup, such as finely diced carrots or celery.
Keep additions moderate so the potatoes, sausage, and greens remain the main components.
What to Serve With Zuppa Toscana
This Italian sausage potato soup is hearty enough to serve as a complete meal.
A simple green salad provides a fresh contrast to the creamy soup. Crusty bread or garlic bread also works well for dipping into the broth.
For another cozy dinner idea, try this easy Marry Me Chicken Tortellini Soup.
How to Store Leftover Zuppa Toscana
Transfer leftover soup to covered containers and refrigerate promptly.
USDA guidance recommends refrigerating perishable leftovers within two hours and using refrigerated leftovers within 3 to 4 days. You can review the USDA food-safety guidelines for storing leftovers for additional storage recommendations.
When reheating, warm the soup gently on the stovetop or in the microwave until thoroughly heated.
The potatoes may absorb some of the broth while the soup sits, so add a small amount of milk or chicken broth if the consistency becomes too thick.
Can You Freeze Copycat Zuppa Toscana?
Yes, although the texture of potatoes and dairy can change somewhat after freezing and thawing.
For best quality, freeze the soup in airtight freezer-safe containers in individual portions.
Thaw it safely in the refrigerator before reheating. Once thawed, stir well and add a little milk or broth if needed to loosen the soup.
Frequently Asked Questions
What is Copycat Zuppa Toscana?
Copycat Zuppa Toscana is a homemade Italian-American-style soup inspired by the popular creamy restaurant soup. This version combines chicken or turkey Italian sausage, potatoes, leafy greens, chicken broth, and milk.
What type of sausage should I use?
Chicken or turkey Italian sausage works well in this version. Sweet, mild, or hot sausage can be used depending on your preferred flavor.
Can I make Zuppa Toscana without kale?
Yes. Spinach is an easy substitute. You can also use a combination of spinach and kale.
How do I make Zuppa Toscana creamy without heavy cream?
Milk provides the creamy base, while partially mashing the cooked potatoes adds additional body to the soup.
How long does Zuppa Toscana last in the refrigerator?
Properly refrigerated leftovers can generally be kept for 3 to 4 days according to USDA food-safety recommendations for leftovers.
Copycat Zuppa Toscana
Creamy copycat Zuppa Toscana made with chicken or turkey Italian sausage, red potatoes, milk, and kale or spinach.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
1 lb chicken or turkey Italian sausage
1 large yellow onion, diced
1 lb red potatoes, washed well and diced, unpeeled
4 cups low-sodium chicken stock or broth
2 cups milk
2–3 cups roughly chopped kale and/or spinach
Kosher salt, to taste
Black pepper, to taste
Instructions
1.Brown the sausage.
2.Add onion and sauté.
3.Add broth and potatoes.
4.Boil, cover, and simmer until potatoes are tender.
5.Mash some potatoes if desired.
6.Add milk and greens.
7.Heat until greens wilt.
8.Season and serve.
Notes
Use sweet, mild, or hot chicken or turkey Italian sausage.
Use kale, spinach, or both.
Mash some potatoes for a thicker soup.
Refrigerate leftovers for 3–4 days.