Copycat Olive Garden Zuppa Toscana
Zuppa Toscana is one of those soups that sounds fancy but comes together in about 35 minutes with six ingredients and one pot. Italian sausage browned with CTH and Cajun seasoning, onion and garlic and fresh parsley cooked right in with it, and then Yukon Gold potatoes and a whole jar of Alfredo sauce simmered until the potatoes are tender and the whole pot is rich and creamy. The Alfredo is the shortcut that makes this work. One jar straight into the pot and you’ve got a creamy soup without any of the fuss.
A Quick Look At The Recipe
- Recipe Name: Zuppa Toscana (Easy 6 Ingredient Italian Potato Soup)
- Main Ingredients: ground Italian sausage, CTH seasoning, Italian seasoning, Cajun seasoning, onion, minced garlic, fresh parsley, to 3 lbs Yukon Gold potatoes
- Why You'll Love It: This easy Zuppa Toscana combines Italian sausage, Yukon Gold potatoes, and a jar of Alfredo sauce with chicken broth for a rich creamy Italian potato soup ready in 35 minutes with just 6 ingredients.
Ingredients Needed To Make Zuppa Toscana
The Sausage
Ground Italian sausage seasoned with CTH, Italian seasoning, and Cajun seasoning while it browns. The sausage flavors the whole pot as it cooks so take the time to get a good sear on it before anything else goes in.
The Aromatics
Diced onion, minced garlic, and fresh parsley cooked in the sausage drippings. Two minutes is all they need.
The Soup Base
Yukon Gold potatoes in uniform cubes, chicken broth, and a full jar of Alfredo sauce. That’s it. The Alfredo turns this from a basic broth soup into something creamy and rich that tastes like you spent way more time on it than you did.
How to Make Zuppa Toscana
1
Cook the sausage in a large pot over medium-high heat, breaking it apart and seasoning it as it goes. Get it fully browned then drain excess grease if needed.
2
Add the onion, garlic, and parsley right into the same pot. Cook for 2 minutes until the onion softens.
3
Add the potatoes, chicken broth, and Alfredo sauce. Stir everything together, cover, and cook over medium heat for 20 to 25 minutes until the potatoes are fork tender. Stir occasionally so nothing sticks.
4
Taste and adjust seasoning then ladle into bowls and serve hot.
Storing and Reheating
Keeps in the fridge for up to 4 days. The soup thickens as it sits so add a splash of chicken broth when reheating to loosen it back up. Stovetop over medium-low heat or microwave in 60-second intervals both work fine.
FAQ
Why use Alfredo sauce instead of heavy cream?
Alfredo sauce is already a finished cream sauce with seasoning built in. It adds richness and flavor at the same time instead of just richness. The result is a more complex, more deeply flavored soup than plain cream produces and you skip several steps in the process.
What Alfredo sauce works best in Zuppa Toscana?
Whatever you enjoy eating on its own. Carbone and Rao’s are both excellent options. Any standard jar works fine.
Can I use a different sausage?
Yes. Spicy Italian sausage adds more heat. Mild works for a family-friendly version. The Italian sausage is recommended because the fennel and herb seasoning already built into it adds a lot of flavor to the soup base.
Why Yukon Gold potatoes?
They have a buttery flavor and waxy texture that holds up through the simmer without breaking down or making the soup starchy. Russets tend to fall apart and make the broth thick and heavy. Yukons stay tender and distinct all the way through.
Zuppa Toscana (Easy 6 Ingredient Italian Potato Soup)
Ingredients
- 2 lbs ground Italian sausage
- 1/2 tbsp CTH seasoning
- 1/2 tbsp Italian seasoning
- 1/2 tbsp Cajun seasoning
- 1 onion diced
- 1 tbsp minced garlic
- 1/2 cup fresh parsley roughly chopped
- 2 to 3 lbs Yukon Gold potatoes cubed
- 2 cups chicken broth
- 1 jar Alfredo sauce
Instructions
- Cook the Italian sausage in a large pot over medium-high heat, breaking it apart as it cooks.
- Season with CTH, Italian seasoning, and Cajun seasoning.
- Cook until fully browned with no pink remaining. Drain excess grease if needed.
- Add the diced onion, minced garlic, and chopped parsley. Cook for 2 minutes until the onion is soft and translucent.
- Add the cubed potatoes, chicken broth, and entire jar of Alfredo sauce. Stir to combine. Cover and cook over medium heat for 20 to 25 minutes, stirring occasionally, until the potatoes are completely fork tender.
- Taste and adjust seasoning. Serve immediately.
