Zuppa Toscana – Olive Garden Copycat (VIDEO)
Zuppa Toscana is Olive Garden’s most popular soup. This one-pot, homemade Zuppa Toscana recipe is hearty and loaded with Italian sausage, kale, bacon and potatoes.
Some of our most popular recipes are restaurant copycat recipes like Creamy Shrimp Pasta and of course Chicken Madeira! You can make it better at home for a fraction of the price!
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Zuppa Toscana Copycat Recipe:
We love re-creating restaurant quality soups at home like our popular Clam Chowder Recipe. My sister Tanya taught me how to make this Olive Garden Zuppa Toscana and it has been a family and reader favorite since we first published it in 2010. We have since made it heartier and more flavorful. The classic just got better!
What is Zuppa Toscana?
Zuppa means soup and Toscana means Tuscan. Tuscan Soup! It is classically made with kale, potatoes, onion, and garlic then served topped with cheese.
Is Zuppa Toscana Spicy?
We use “Hot” Italian sauce which does give this soup a spicy kick but you can substitute with medium or mild Italian sausage and make a less spicy version then season with salt and pepper to taste.
Do I really need 1 HEAD of Garlic?
YES! We used a full head of garlic (about 10 large cloves). Do not skip the fresh garlic. Garlic gives the broth incredible and authentic Italian flavor. Since the garlic is sautéed, then simmered with the broth, it doesn’t overwhelm the soup. Garlic is also very good for you (a super food)!
Is Zuppa Toscana Healthy?
This soup is naturally gluten free and grain free. To make a Keto-friendly Zuppa Toscana, you can substitute potatoes with cauliflower.
For Whole 30 (dairy free), substitute the heavy whipping cream for 1 can of full fat unsweetened coconut milk (using the solid white cream portion only and adding it at the very end just to heat through).
More Copycat Recipes from Restaurants:
These recipes are inspired by some of our favorite restaurant dishes. In every case, we loved the homemade version even better because of higher quality ingredients, healthier fats (olive oil), less salt and of course a lower bill!
- Beet Salad with Arugula – Cheesecake Factory inspired
- Stuffed Chicken Parmesan – ridiculously easy dinner idea
- Filet Mignon – read the reviews and plan a date night in
- Chicken Mango Avocado Salad – you’ll love the dressing here
- Chicken Stir Fry – so saucy and healthier than takeout
Watch How to Make Zuppa Toscana:
Now wasn’t that easy? Serve topped with crispy bacon, extra cheese and generous slices of crusty French Bread. I hope this Zuppa Toscana becomes a favorite in your home as well.
Zuppa Toscana - Olive Garden Copycat
Ingredients
- 6 oz bacon, chopped
- 1 lb Italian Sausage, The "Hot" variety
- 1 medium head garlic, 10 large cloves, peeled and minced or pressed
- 1 medium onion, finely diced
- 6 cups chicken broth/stock, (48 oz)
- 4 cups water, (32 oz)
- 5 medium russet potatoes, peeled and chopped into 1/4" thick pieces
- 1 kale bundle, leaves stripped and chopped (6 cups)
- 1 cup whipping cream
- Salt and black pepper to taste
- Parmesan cheese to serve, optional
Instructions
- In a large pot or dutch oven (5.5 qt), over medium-high heat, add chopped bacon and sauté until browned (5-7 mins). Remove bacon to a paper-towel lined plate and spoon out excess oil, leaving about 1 Tbsp oil in the pot.
- Add Italian sausage, breaking it up with your spatula and sauté until cooked through (5 min). Remove to paper towel lined plate.
- Finely dice onion and add to the pot. Saute 5 min or until soft and golden then add minced garlic and saute 1 min.
- Add 6 cups broth and 4 cups water, and bring to boil. Add sliced potatoes and cook 13-14 min or until easily pierced with a fork.
- When potatoes nearly done, add chopped kale and cooked sausage and bring everything to a light boil.
- Stir in 1 cup cream and bring to boil. Season to taste with salt and black pepper then remove from heat. Garnish with bacon and grated parmesan.
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Do u think I could make this in a slow cooker? I could cook bacon separate. Then do onions and garlic with everything else. Add kale at the end of in the bottoms of the bowls?
Hi Moe, I have not tested this in the slow cooker but it reheats well, so I think you could reheat it in a slow cooker.
I always love making this soup. I don’t add the kale to the pot however. I put it in the bowl and pour the soup over before serving. As long as the soup is hot it wilts just enough. I found if I add to the pot and I have leftovers, the kale is too soggy after reheating.
Thank you so much for sharing that with me, Lori.
I really enjoy making this recipe. I doubled everything because it’s my family’s favorite. Are use yellow and red potatoes because of their velvety texture. No fry them in the bacon grease after the bacon cooks to amp up the soup stock. Thanks for sharing this soup recipe with me! Have a wonderful weekend!
So glad it was a hit, Chelsea! Thank you for sharing. Have a blessed weekend.
Made this last night exactly following the instructions (though I did struggle figuring out how many strips 6oz of bacon would be until I realized it was just for topping so I could play it by ear, lol). It turned out phenomenal! As the soup sat on the stove to cool down a bit, the potatoes got delightfully soft and thickened everything up nicely. It was hearty, filling, and led to my partner having 2.5 bowls of it because he could not stop himself LOL. Wonderful recipe!
That’s just awesome! Thank you for sharing your wonderful review, Ana!
We make this soup quite often and love it. Sometimes we want it to have a thicker broth, and we will throw some mashed potatoes in as well as potato chunks. Definitely makes it heartier. This soup works out well in the instant pot, and is my go to meal on days when I need a quick meal with minimal prep. Thank you so much!
Hi Rena! That sounds great. I’m so glad you love it. Do you mind sharing you process and cook time with the instant pot?
I’m a meal prepper so I cook pounds of sausage in advance and freeze into 14oz portions in Ziploc bags. I freeze them flat so they can cook quickly. I use this for soups, gravies, and sauces. For this soup I use sauté function to cook onion and garlic then add broth and all the other ingredients in your recipe. Add some of the frozen precooked sausage (I do not thaw it) and store bought mashed potatoes if I’m adding that. Add red pepper flakes and celery salt and then pressure cook for ten minutes to ensure the raw sliced potatoes are cooked. I release the pressure, throw in some kale and let it wilt for a bit and then serve. I can have everything in the pot and cooking within ten minutes and ready to serve within another 25 minutes. I just took this over to a friends house and everyone loved it. Super easy to transport in the instant pot (must release pressure first). I show up with hot soup, and if I want to keep it warm at the gathering I just press the steam button and choose 0:00 minutes and then let it count on so that it keeps everything warm.
That sounds amazing and so quick! Thank you for sharing!
Soo good. My family loves it. My husband found the recipe when he was having a craving for Olive Garden. It is so much better. Thank you for sharing. It brightens our day every time I make it… We live in Alaska, so it’s a real treat in the dark Alaskan winters. Thank you.
That’s wonderful! I’m glad you found this recipe.
I love this recipe! My partner is vegetarian so I made this vegetarian for him and it was STILL delicious. So rest assured the veggies in your life can still enjoy this soup! I just left out the bacon, subbed veg broth for chicken, and used Beyond Hot Italian sausages – so good. Thanks!!
Sounds great, Jen! Thank you for sharing your experiment with the recipe.
Good Food equals Good Mood. Ohh! This is one dish I can have every day/Happiness on a Plate!
What a delicious and easy hearty soup to pull together! I, too, used less liquid than the recipe called for and used 7 cups of chicken bone broth and a can of full fat coconut milk. I used a potato masher on the cooked potatoes to break them down a bit more. I also used mild sausage as that’s my preference and the flavor is delicious. I imagine the leftovers tomorrow will be fabulous!
Hi Patty! Thank you for sharing that with us. I’m glad you enjoyed the recipe.
My husband loves this soup at Olive Garden, so I wanted to make it for him. I did not have Italian sausage or kale on hand, but being a respectable Southern girl, I did have andouille sausage and collard greens, so that’s what I used. I did not expect this to be so delicious! The only other change I made was to use all chicken broth instead of chicken broth and water. This is definitely one of the best things I’ve ever made! Thanks for sharing!
Hi Pat! That’s amazing. I’m so glad it was a hit. Thanks for the feedback.
Perfect as is. Followed recipe precisely and it is so awesome. Wouldn’t change a thing! This is my favorite soup now.
I’m so happy you enjoyed that. Thank you for sharing that with us, Stan!
Best thing about receipes is adjusting to your own taste, but the base is there to give you a start. Keto users can use cauliflower, broccoli, spinach instead of potatoes. You can omit the water and just use chicken broth. Variations change. I added cream cheese to mine like I do with most of my soups to make them creamy. But thats what I like. Thanks for sharing the receipe.
You’re very welcome! Thank you for the great tips!
I love this recipe! I used leeks, omitted the water and added 1/2 c of white wine…yummy!
Thank you Natasha for your great recipes😁
That sounds amazing! Thank you for sharing, Susan!
This is our family’s all time favorite soup. I’ve had this bookmarked for SO long! I use this recipe at least once or twice a month. Thank you! It’s fantastic!!
Love it! It’s a great idea to bookmark this recipe, glad that that this is one of your favorites!
Made this last night & it turned out wonderfully! I did omit the water, & used spinach & half & half rather than kale & whipping cream since that’s what I had on hand. Oldest son said it’s his new favorite soup, better than the restaurant version. I’ve made several of your recipes & they never disappoint. Thanks so much for sharing 🙂
Hi Trish, great to hear that it worked well! Thanks a lot for sharing your experience trying out our recipe.
Hi Natasha. Your video and ingredients list show to CHOP the potatoes. Your written directions (Step#4)say to add the SLICED potatoes. Would it matter either way, as far as cooking times or texture?
Hi Robert, chopped/sliced – they are often used interchangeably – as long as you get them to 1/4″ thick pieces, it will cook evenly.
I made the cilantro lime chicken marinade yesterday for the 4th of July. It was so good! Even my son liked it, and he doesn’t like cilantro. This is definitely a recipe I’ll use again.
That’s wonderful, Claire!
Amazing soup Natasha!
Have you had experience freezing it? If not, how long would you keep it in the fridge?
Thank you!
Hi Carol, I’m glad you loved the soup. I haven’t tried freezing this myself but one of our readers wrote: “I freeze this soup all the time! I usually make a triple recipe so I can freeze some for later… It’s as good, or better!” I hope this helps. This soup will be okay in the fridge for a couple days though!
Thank you for responding Natasha .. I have made several of your recipes and have never been disappointed. Thank you!
You’re very welcome, Carol!
I’ve made this soup numerours times since coming across this recipe. I’ve even made it keto friendly by using cauliflower! It is soo good either way
I’m so happy you enjoyed that. Thank you for sharing that with us, Tonya!
I’ve made this soup 5 times. So easy and delicious. I have two teenagers in the house and they love it be it. It’s also good the next day, flavors have had a chance to blend more.
Hi Mona! That’s great to hear. So glad it was enjoyed.
So delicious, made exactly like the recipe shows. I wouldn’t change a thing!
That’s just awesome! Thank you for sharing your wonderful review, Carol!
To those who say this is not creamy enough, have you even tried the Olive Garden Zuppa Toscana? It is NOT a cream soup, know this going in and adjust to your own taste, which is the nice thing about cooking for yourself. Having read many of the comments, my questions about changes I might want to make were all answered. Yeah spinach, potatoe flakes, and medium sausage. Because I do want a thicker base I will also add more potatoes, and let them break down longer. This is my husband’s favorite Olive Garden soup, but he wishes it was creamier, like the Chicken Gnocchi. So again, this is why we cook for ourselves, to our own tastes.
Love that you provide these great recipes, and comments for us.
Thank you so much, Nita! So glad you love this recipe (and others).
I have a question on the correct measurements on the water and chicken stock in your Video you said 4 cups chicken stock and 6 cups of water but in the written recipe part you have 4 cups of water and 6 cups chicken stock which is the correct amounts Thank You
Hi Tammy! You can follow the written recipe above. We updated the recipe after the video went live and since there is no way to update the video, that is why there’s a difference.
We love this recipe and make it often but have never needed to add the 4C of water that’s called for in the recipe. I don’t even know why it’s listed nor why anyone would want to water down this soup so much. 6C of chicken stock/broth is more than sufficient.
Also, sometimes we don’t have the hot Italian sausage – or guests who don’t like that level of heat – and we have made it with mild and sweet Italian sausage and either add red pepper flake ourselves or let guests add it to their bowls and control the level of heat as they desire.
Otherwise, this is a solid and amazing recipe that always wows.
Thanks for sharing, VS.
I don’t like kale… can I use spinach or green cabbage instead?
Hi Marlene, we prefer it to kale, but this recipe works will with spinach also. I hope you love it!
It freezes beautifully and we love the soup just as written. It is one of our favorites and I make it often.
I’m so glad to hear that, Jeri! Thank you for sharing.
So I’m making this soup, following the recipe to a T. Scrolling through comments some say too much garlic, I start fishing out garlic from the already boiling soup. During my taste test I’m like I’m gonna put the garlic back lol it was delicious with all that garlic!! Definitely going on my biweekly menu!!
That’s amazing, Tanya! I’m so glad you loved the recipe. We love this soup and do not think it’s too much garlic either.
Bland soup. Way too watery. Why add the water?? I ruined my soup 😤😩
Hi Tanya, did you change anything else in the recipe? Or did you possibly add too much water? There should be plenty of flavor in the soup as it is written.
I agree Tanya. I made this as written and it was too thin and bland.
Hi what i do to add more favor to this is i add 2 cups of cream instead of one and i add at the end lots of black pepper and garlic powder and lots of Parsley Flakes and red peeper flakes
We are huge fans of the site and discovered this recipe right before Covid happened, so we’ve made this MANY times over the past three years. It is my husband’s number one favorite soup of all time! Since we’ve made it probably close to 25 times, we’ve learned what works for us: We always make 12 servings and add two extra potatoes. We use mild turkey sausage and cut down to five garlic cloves (hubby’s preference). To slightly thicken the soup we add about 1/2 to 3/4 cup instant potato flakes but otherwise make as written. Thank you for sharing this amazing recipe. We will keep sharing it and your site with our friends and family! 🙂
That’s awesome! It’s so inspiring to see your message and review, thank you for sharing that with us. It means a lot to us!
I love this soup! I make it about once a month. I make 1/2 batch and save the cream until I eat it because the rest freezes well (without cream). I use Kirkland precooked bacon. Thanks for many wonderful soup days.
Hi Julia! You’re very welcome! Thanks so much for sharing.
I like garlic but this was way to overpowering to me. And I didn’t use the whole 10 cloves.
Thank you so much for sharing that with me, Kat! I wonder if your garlic head was larger? We used 1o cloves from a medium garlic head (picture in the post for reference).
Just made this morning. It is absolutely delicious. Changed it up a bit and used fresh kielbasa from Easter and it was awesome. Question, has anyone tried to thicken it? I know the original is not, but just asking.
Hi Dianne! That’s wonderful, I’m so glad you loved the recipe. I have not thickened this soup with anything since we love it the way that it is. But it should work. 🙂
I put some white beans in the blender with a little of the broth. Then pour the mixture into the soup. It thickens it a bit!
That’s a great tip, Anita! 🙂
Just add a small cornstarch slurry to the soup. That will do the trick. The slurry is equal parts of cornstarch to water, such as 2 tbs. water to corn starch. You can even take the broth out and add the starch to it. Corn starch will make it thicken quickly and does not need to be cooked off like flour and make a smoother sauce.
Hi, Dianne. We use instant potato flakes, about 1/2 cup to help thicken.
To cut down on the liquid, I substitute the 4 cups of water with an extra 2 cups of chicken broth and 2 cups of dehydrated water. Adding emulsified navy beans or potatoes will also help to thicken it.
What is dehydrated water? Are you kidding around or is that a real thing? I’m just curious as I have never heard someone use that term before.
I too am curious as to what dehydrated water is. Please explain.
I made this yesterday, it was great! Tasted as good or better than the famous Italian restaurants’
I’m so glad you loved it! Thanks for sharing.
Loved this soup. Served it with pepperoni rolls. Everyone loved it!
Sounds delicious! So glad it was enjoyed.
This soup is EXCELLENT! My kids love it, my friends love it and my family loves it. I do a few tricks to up the flavor! Add garlic puree and a couple chicken bouillon cubes.
Hi Michelle! I’m so glad it was a hit. Thank you for sharing.
This turned out amazing! I was wondering if I can freeze it? Thanks!!!
Hi Maria! I’m glad you loved the soup. I haven’t tried freezing this myself but one of our readers wrote: “I freeze this soup all the time! I usually make a triple recipe so I can freeze some for later… It’s as good, or better!” I hope this helps.
Truly a great cold weather soup. I added a dollop or two of cream cheese to make it thicker, creamier and take away some of the bite from the spicy sausage.
Sounds great, happy to hear that you liked this!
Love this soup! But is there any way to make it not have the orange/bright yellow oil glaze on top of the soup? Your recipe photos don’t have it, so maybe there’s something I can do. It never says to drain the oil from the sausage in the recipe. But that would probably help. And cook the onions in olive oil instead.
Hi Shirl! I’m so glad you love the soup. It’s one of our favorites.
The orangish tint at the top of the soup is from the fat in the sausage. It could also depend on the type/brand used (some cause this worse than others). I do remove my sausage after it’s cooked onto a plate lined with a paper towel so it absorbs some of the excess grease and taking this step helps. Did you do this as well? If not, I would recommend trying that first to see if you notice a difference.
This recepie is awesome! I tried it and it’s packed with flavor and goodness. I am not a fan of kale, however, everything blends so well I couldn’t even notice the kale. I will be fixing this more often. Thanks for the recepie and keep the goodness coming!
Hi MJ! That’s great to hear. So glad you loved it. Thank you for sharing with us.
I made this soup and fell in love with it! My only problem was the amount of garlic taste. Don’t get me wrong, I love garlic but it was a lot. I made the soup as directed but the only thing I didn’t have was a medium onion. I only used 1/2 of a small onion. Do you think that would have anything to do with the strong garlic flavor? Or maybe I didn’t cook it enough? Either way, I plan on making this again very soon but will probably back off on the amount of garlic.
Hi Bridget, we believe we found the perfect balance, but you’re welcome to alter it to your liking.
Hi Natasha! I love your recipes!! I want to try this in a slow cooker so I can take it to work. Is there any changes on the recipe if I do this? Thank you!
Hi Estella! I have not tested this in the slow cooker but it reheats well, so I think you could reheat it in a slow cooker.
I’ve made this recipe for a few years now. It is sensational and honestly, it’s better than Olive Garden’s. I’ve eaten it same day, froze it and also pressure canned it. It’s delicious every time. I just wanted to say thanks. for your time and effort of posting it here. Thank you!!!
Aww, that is so kind. Thank you so much for the wonderful feedback. I appreciate your love and support.
I made this last night and was super pleased. The flavor was great and all the ingredients I’m constantly trying to get into my diet were in this!! Thank you!
You’re welcome! I’m so happy you enjoyed it, Rene!
I found the nutritional information, but how many servings does this make?
The servings are 8 bowls.
Long time reader, first time commenter here; I just had to comment because I found all of the negative reviews quite surprising. I made this soup about a month ago and just came back because I have been craving it and must make it again! This recipe is packed full of flavor and I wouldn’t change a thing. Thanks for yet another incredible recipe Natasha!
Thank you so much for your good comments and review, Liz. Happy to know that you love this reicpe a lot!
Can I substitute anything else for the kale? I got food poisoning from kale on a sandwich and can’t stand to eat it. Besides it’s tough to chew!
Hi Bonnie! Many of my readers replace it with spinach. 🙂 I hope you love the soup.
I use spinach and its delicious! I am not a huge kale fan so this substitute is pretty spot on
Thanks for the feedback, they should not overwhelm the soup. We’ve always loved the results of this recipe but feel free to reduce it next time.
Your recipes are so delicious and very easy to make!! Me and all my family love them!
That’s just awesome! Thank you for sharing your wonderful review, Gyna!
Thank you for your recipes, they are Number 1 in my kitchen, making you French onion soup for dinner tonight, blueberry muffins are to die for!! Thank you!!!!
Hi Tom! Thank you. I’m so glad you love them. 🙂
Best recipe ever. I make this twice a month. I use cauliflower instead of potatoes
Thank you for the review, Tammy. Glad you love it and cauliflower sounds like a great substition!
Didn’t think I was going to like it and I didn’t. I loved it! This soup is beyond delicious!! Must try
I’m so glad it was a hit, Megan! Thank you for your wonderful review!
This soup was awesome. I cant wait to make it again (which I’m going to in a couple days). It was so good. HOWEVER, I am a visual learner and would much rather follow a recipe from a video which you have provided. You should kno that your video clearly states to add 6 cups of water and 4 cups of broth. Your written instructions say the opposite. This could be where comments are from when claiming the soup was bland and they didn’t like it. It’s a good thing I relooked at the written beforehand. I even thought the 4 cups of water was much but I followed the written instructions and watched the video for direction and my soup was great.
I Shawnna, thank you for the wonderful review. We updated the recipe after the video went live and since there is no way to update the video, that is why there’s a difference. I also made sure to change that in the youtube list and notated that to eliminate confusion. I’m so glad you enjoyed the Zuppa Toscana!
I love your videos and recipes! I made Zuppo Toscana for Valentines Day! Sure was a hit!! Every one went back for more!!
So glad you’re enjoying them!
This recipe was the absolute worst. I followed it, and I’ve never added water in the water was the worst thing to put in this soup. It makes it very bland and it’s a lot of hard work to capture that flavor. I would never use this recipe again.
Hi Rosalind, this should have plenty of flavor as written and is one of our most popular recipes, but I am always happy to help troubleshoot. Did you make any changes, substitutions, or omissions to the recipe? One thing to note, if using a mild sausage, you’ll need seasonings to compensate. You can also use a higher proportion of stock if you prefer. A homemade chicken stock will give you the best flavor.
I agree in regard to higher proportion of stock. I used more of the broth than water, I did put a bit of chilly powder, added some garlic powder additionally to the one added, a bit of pepper and made sure it was hot italian sausage. It came out pretty good and very similar to the Olive Garden one.
I’m glad you enjoyed it, Eleonora! Thank you for sharing.
Then you didn’t ‘follow’ the recipe, as it is more than flavorful; it’s delicious!
I’ve been making this similar soup for years. Fresh Cauliflower instead of potatoes, and fresh spinach instead of kale. However, I do not add water. That would probably make it bland.
Really good. I didn’t have bacon so I omitted that and no kale so I substituted spinach and it was good.
Hi Jennifer! I’m glad you enjoyed it. Thank you for sharing.
Made this tonight and my husband couldn’t stop saying over and over how great it was! Definitely a super star soup. I’m already known for your apple pie during the holidays, and will definitely keep this recipe in the Rolodex 🙂
Wonderful to hear, Taylor! Thank you for sharing.
I had high hopes for this soup based on all the glowing reviews and by how well I’ve enjoyed other recipes on this site. However, this soup was a huge disappointment. I kept checking the recipe if I missed an ingredient or crucial step because it was so bland and unappealing. Even Italian seasoning and crushed red pepper couldn’t save it. It was thrown away after the first and only meal. I know I’m in the minority, but this recipe did not suit me at all. Will continue to try out your other recipes, though, because they’ve been quite good outside of this one (for me personally). Thanks for letting me comment.
Hi Kris, this has been one of the most popular recipes for years and I’ve never found it to be bland (it’s one I make on repeat in our own home). I wonder if there were any changes to the recipe – I would suggest watching the video to see if you did anything different? Did you reduce any of the ingredients listed? There is not a long list of ingredients here so each one is important for getting the flavor right.
I was very disappointed in this soup. I thought it was a cream soup and should have been. The sausage was too hot in a water soup. It was too much work going back and fourth in the pot! Better to use a non stick and wiping. Next time cream soup! I think it will be amazing…
Hi Anita, Zuppa Toscana is not intended to be a creamy or creamy soup. Maybe you were thinking it was a different soup?
Are you able to freeze this soup, or should I make half the recipe?
Hi Renae! I haven’t tried freezing this myself but one of our readers wrote: “I freeze this soup all the time! I usually make a triple recipe so I can freeze some for later… It’s as good, or better!” I hope this helps.
So good! I substituted spinach instead of kale, mild instead of hot sausage, and decided not to add the bacon (honestly forgot to pick that up at the store!), but topped with some thicker shredded Italian cheese, and WOW! Will definitely make this again 🙂
Thank you for sharing, Alyssa. Happy to hear that the recipe was a success!
I use the natural Italian turkey sausage , but all the rest same. It’s always a hit.
Great to hear that, Deb! Thank you for sharing.
So yummy! Taste healthier/fresher than Olive Garden. I substituted the hot sausage for mild because I have young children and one of them doesn’t like spicey food. It was a hit!
Sounds great and good to know that the recipe was a hit!
Wow! The most amazing soup that you must try! It was easy to make and the flavour between the spicy sausage, bacon and the kale and cream make for a delicious aromatic surprise for your palate!
Thank you for sharing, Barb! So glad you loved the recipe.
made several times and LOVE.
But yesterday i was in a hurry and cheated some.
I bought 2 cans of potatoes and bob evans mashed
cooked meat and onions hot (tialian and ground turkey) when meat was browned added potatoes and broth and water and boiled well
about 5 to 10 min then add kale didnt need cream because the potatoes had it but did add some more …then when I served it I sprinkled bacon and cheese on top
it was great and only took like 20 min or so. The only down side is with canned potates and bob evans it raises the salt. I usally cook LOW salt.
I’m so glad you loved it, Briea! I’m all for saving time if possible!
Awesome! Thank you! We made this Sunday and had it for dinner for 3 nights! I also reduced the amount of water a little and deglazed the onions and garlic with white wine and cooked that down for 3-4 mins. This was way better than I remember olive garden’s soup.
That’s so great! It sounds like you have a new favorite, Kathy!
Made this soup last night and family loved it! I used spinach instead of kale, and it was delicious. Will definitely be making it again!
Hi Karen! That’s wonderful! Thank you for trying my recipe. I’m glad you loved it.
I prepared this Sunday night. My hubby loves soups for his lunches. It was great the first night and only improves throughout the week. This one is probably going to be one of our all-time-favorites.
So glad you found a favorite to put on repeat! Thank you for the review. 🙂
If I double the recipe, do I still need double the garlic? That seems like a lot of garlic.
Hi Ron! Yes, but you can also add the garlic amount to your preference.
I just made this last night. Perfect for a cold rainy night…and my family loved it! They had seconds and thirds or maybe more. I just mixed in the crispy bacon bcoz I knew it wouldn’t be enough if we used it for garnish. The parmesan topping was a great addition as well.
Hi Jesse! Thank you for sharing. I’m so glad you loved this recipe.
Natasha this is not exactly like Olive Gardens recipe. Could you check again and repot any discrepancies in your recipe.
Hi Kathleen! This is a “copycat” version, not identical. Is there a specific ingredient or part of the recipe that you’re concerned about?
This soup was delicious! We have a local place that started making this but they are always sold out by the time I get off work so I decided to make it myself.
I did add a tad more extra cream, and let it simmer for a few minutes before serving. It was wonderful.
Some fresh grated parmigiano reggiano really sets this dish off.
Great to hear that you loved this recipe, Michael! Thanks for sharing that with us.
Natasha, thanks SO much for your incredible, copycat recipe of OG’s Zuppa Toscana. It tastes exactly like their soup. I DO agree the amount of garlic is absolutely necessary and adds a warmth & authentic Italian flavor. Thanks to this recipe, I will save money and make it myself. I always asked for more greens when I ordered it. Now I can add as much as I like.
Thanks again!
I’m glad you liked it, Linda. It’s my pleasure!
Wow, so good! My hubby hates veggies and even he didn’t mind the kale. Thank you Natasha!
That’s wonderful, Cindy! I’m glad it was enjoyed.
This recipe is AMAZING! I’ve never tried it at Olive Garden but I’m sure this recipe beats that! The only minor thing I changed, was that I added some cream cheese! My husband and (very picky) 3 year old daughter devoured it! I will keep this recipe in my “favorites” book.
Hi Ana! That’s wonderful. I’m so glad it’s a hit. It’s amazing that your 3yr old would eat this. Thank you for sharing.
Absolutely delicious! One of my favorite recipes. The only thing I do differently is using regular pork sausage instead of the italian.
Thank you for sharing, Vanna! Glad you love the recipes.
Just like Olive Garden! Holy cow, so dang good! I used spinach instead of kale, and it was still amazing!’
Wonderful to hear, Amelia! Thank you.
Hi Natasha, i would like to try this recipe but not a fan of kale, is there a good substitution?
Hi Wendy! Many of my readers will replace it with other greens such as spinach, mixed greens, escarole, and swiss chard.
The soup looks like it would be awesome! However when I hit the print button – all the video ads are still included. I’m not spending ymthe ink to print all the ads as well 🙄 smh
Hi Janice, The print-friendly recipe is at the bottom of each post. Once you scroll there, click on the print icon in that recipe card, which will open a print screen, then you would need to click file —> print. I hope that helps! If not, please let me know exactly what steps you are taking and where you are navigating to print our recipes.
I ended up just making this wonderful soup without printing it out. It IS to die for! Thank you so much – and I do apologize for my first grouchy comment! ❤️❤️❤️
That’s wonderful, Janice! I’m glad you loved it. 🙂
I live in Scotland and every time we holiday in USA I have to research where the nearest Olive Garden restaurant is located as my wife loves their cooking. Unfortunately we don’t have Olive Garden in Scotland so this recipe was a godsend, have made it twice now and tastes the same if not better than Olive Garden. Thank you much.
Hi Steven! That’s wonderful. I’m so glad you love it!
I made your Zuppa Toscana and it was to die for. My family loved it & wants it again. Thank you so much for sharing it. Your recipe was easy to follow. It’s definitely a keeper.
You’re very welcome, Janie! I’m so glad your family loved the recipe.
This is my new favorite soup! The family lives it so much, we have it 3-4 times a month. I do cut down on the water just a cup or two and replace what I cut out with half and half. Also I use a Greek seasoning called Cavender’s in it that really adds in the flavor.
Hi Candice! I’m glad you found a new family favorite. We love this soup! Thank you for sharing.
Had to make some adjustments as I live in Central Europe and some ingredients are impossible to get. Replaced kale with cabbage and combined minced pork with some red wine vinegar, salt, pepper, paprika, oregano, garlic powder and chili flakes to substitute Italian sausage.
Worked really well, I don’t know the original, but it’s delicious!
Thank you for sharing!
Hi Adam! That’s wonderful. I’m glad you still loved the recipe. Thank you for sharing your experience.
This nice fresh one pot,homemade Zuppa Toscana recipe is loaded with nice Italian sausage, kale, bacon and potatoes. You’re missing out on a lot if you don’t give this a try
Thank you! I’m glad you love the recipe. 🙂
Adam, try using spinach or chard or other dark leafy green to replace kale. Cabbage sounds good as well!
Great soup family loves it, except when I use hot sausage the broth gets very red and even the heavy cream doesn’t clear it up, so I use Italian sausage and pepper flakes works well
Hi Bob! I’m glad your family loves the recipe. Thanks for sharing.
Bob, I use half hot / half sweet italian sausage. It’s a nice mix.
I am in complete agreement! I also use regular Italian sausage and add chili flakes for heat rather than the hot Italian sausage which leaves red oil floating on the top. Chili flakes make the soup “prettier” and flavour is still great!
Thank you for sharing, Britt!
Such an easy recipe to follow and now a new favorite for my family. We thought it was very flavorful and definitely better than what you can get at the Olive Garden. Thank you for sharing!
That’s great to hear, Koda! I’m so glad your family loved it. Thank you for the feedback.
It tasted ok. A little bland just because there was too much water. I will try to remake it and only add half the water called for to see how it goes
I made zuppa toscana , it was the best I ever made. Better than Olive Garden 🥣
We love this recipe. I’m so glad you loved it too!
I made this soup for dinner and am in love with it! It is sooo delicious and easy to make! ❤️
My kiddos even ate it and the kale.😊
Good to hear that, Kathy! I’m glad you all enjoyed this recipe.
Hi Natasha, I would like that wooden ladle. Where did you purchase it? Thanks in advance.
p.
Hi Paula, I love this ladle! You can find the kitchen tools that I use here on my Amazon affiliate shop.
I made this soup tonight for the first time and it was great. I made a few changes, we substituted spinach for the kale and added cooked egg noodles to the bottom of our bowls. I will certainly make this soup again.
Thank you so much for sharing that with me, Jill! I’m so glad you enjoyed it!
I made this soup but I didn’t like the hot sausage so I used ground pork instead. It turned out great love this recipe.
Thank you for sharing, Kimberly!
Waaaaaay better than Olive Garden. I didn’t have hot Italian sausage on hand so I used cheddar jalapeño, aside from that I followed the recipe exactly and it came out amazing! Would highly recommend.
I’m so glad you loved it! Thank you.
This sounds so good but why serve French bread with an Italian soup? Surely a ciabatta would be better?
Hi Fiona, I bet ciabatta would work great here also! We prefer the soft french bread, but both will work great!
This is my favorite soup, and this is my favorite recipe for Zuppa Toscana. I see a lot of people concerned about crunchy kale. I cut them into 1/2 inch strips, and they’re always nice and tender. I use 4 cups kale, and 2 russets because I like this soup more brothy. I cut the russets in half then slice, so everything fits nicely on the spoon.
Thanks, for sharing that with us. We appreciate your comments and feedback!
For those who “don’t like kale”: this recipe is a GREAT way to use that super-nutrient-packed green. I never buy it, but got some in my CSA farm box and needed to use it. No one in my household likes kale raw or chewy at all, so I decided to try this recipe. I chopped it small and sautéed it with the onions and garlic. It was very tender and well cooked by the end. No bitterness and made a full, well-rounded meal in one bowl! Try it—I bet you’ll be amazed!
Thank you for the feedback and review, Ginger!
I tried making this soup and the flavour was pretty good. However the kale was crunchy. Is it supposed to be that way?
Hi Moni! Yes, the kale can be crunchy. You may try boiling the soup a couple of extra minutes before adding the cream so that it has additional time to soften.
This is definitely our favorite soup! I replace the kale with spinach, double the recipe and cook in the crockpot after sautéing the sausage. The leftovers freeze well for a quick meal later on. Creamy, spicy, delightful!
I love making this! It has never failed me and my taste buds. I did not grow up very knowledgable in the kitchen, so do not fret this recipe is achievable! As of recently I have tried to incorporate less meats in my diet and will substitute, so I tried this using ‘Impossible Foods Plant Based Frozen Spicy Sausage’ which I bought at Walmart. I did not include bacon, frankly, vegan bacon is not good in my opinion. It came out fantastic too! So for those interested in experimenting I think it’s worth the try.
Hi Alexis! Thank you for sharing your experience. 🙂
Can I use sage sausage instead of hot, do you think it would make a big difference?
Hi Karen, sage will alter the overall taste a bit, but it should work. I’ve used mild sausage successfully before also. I hope you love this recipe!
Double the sausage and make this a legit meal. I used one pound of sweet and one pound of hot sausage. Delightful.
Aaaaaaamazing!! I’ve been making this soup for the past 5 years and it’s my favorite comfort food. It’s like getting a warm hug on a cold winter day!! The taste of kale is something that nobody likes yet you transformed that vegetable into a delicacy!!!
Hi Marina! Thank you for the feedback. I’m so glad you loved it.
I am confused, do i add oil to the pot in the very beginning when sautéing the bacon? I see no mention of oil in the recipe list or instructions
Hi Stevie-Ray, we do not add oil to the bacon. While the bacon cooks, it releases the fat. You should get quite a bit of fat left over. We scoop out the extras but leave about 1 tbsp in the pot to saute the onions.
Hey Natasha, avid follower of you ♥️ I’ve made this several times but now would like to make double batch and freeze from now till Xmas with my other two I’m making as well. Ya know, so I won’t have this last minute rush. Is this soup good after freezing?
Hi Debra, thank you for your support. I haven’t tried freezing this soup myself, but one of our readers wrote: “I freeze this soup all the time! I usually make a triple recipe so I can freeze some for later… It’s as good, or better!” I hope this helps.
Hi Debra, I haven’t tried to freeze this soup but, I make and freeze soups just about every week. I find that creamy soups kind of separate but, if you hold the cream and add it later, once it’s thawed, add it when you’re reheating it. Hope this helps.
Used can of cream of bacon soup instead of cream. Also spinach instead of kale. Works!
Great to hear that they worked well!
Glad to hear that spinach is an acceptable substitute for kale. Was just wondering how to get around that, since my hubby won’t eat kale, yet the soup needs some greens.
Seriously have made this too many times it’s definitely one of my top five soups and it’s always a crow pleaser!
I’m so glad it was a hit, Kelli! This recipe is a keeper!
Hi Natasha! How many cups does this recipe make? And, could you use frozen kale in place of fresh kale?
Hi Victoria! The frozen kale should be fine. I did not measure this recipe in cups. It makes about 8 servings (bowls).
I don’t love bacon (weird, I know) so we skipped it and it was still delicious! Thanks for all your wonderful recipes!
You’re welcome, Jay! I’m so glad you loved it.
If we don’t care for Kale, what would be a good substitute?
Some of my readers have reported using Spinach.
looks wonderful!! how do i make this with crockpot (slow cooker)?
Hi Ursula, one of my readers shared the following great review on making this in a crockpot/ slow cooker: “We make it in a crock pot. We add the cooked sausage and all ingredients minus the kale and heavy cream. We add the cream and kale 30 mins before serving. It is perfect.” Another reader reported cooking on low for about 8 hours. I hope it helps!
I’m so excited to make this for my daughter’s baby shower! What’s the best way to make this ahead of time and freeze it?
Hi Laura, I haven’t tried freezing this soup myself, but one of our readers wrote: “I freeze this soup all the time! I usually make a triple recipe so I can freeze some for later… It’s as good, or better!” I hope this helps.
Hi Natasha, if you can freeze the Zuppa Toscana, I don’t see why you can’t freeze the Chicken and Wild Rice soup. What are your thoughts?
Hi Brooke! Many of my readers have commented on freezing the Zuppa Toscana successfully but generally, I don’t recommend freezing because the cream can break up and separate as the soup freezes, making the reheating not so pretty.
I made this today for my girlfriend and it was/is awesome. Currently on bowl #3 and my second tumbler of boxed wine. I love all of your soup recipes and make them in bulk.
So glad it was a hit! Thank you for sharing.
I’ve made this a handful of times. My husband loves when it’s on the menu. Has anyone left the sausage in while it simmers? I have tried it both ways and haven’t found much of a difference. It’s super delicious though! Thank you!
Hi Megan, we tried it both ways; I still found I preferred adding it in later. Both ways will work, though!
I’ve never had the Olive Garden soup but this soup is so good!
I use cauliflower instead of potatoes it comes out so good, thank you for the recipe definitely my favorite soup to make ❤️
You’re welcome! So glad you loved it!
This is the closest knockoff recipe I have ever tried.
I add about a teaspoon of sea salt and a teaspoon of black pepper for my taste.
This is going to be a family favorite.
I’m so glad you found a new favorite on my blog, Carson! Thank you so much for sharing that with me.
I interchanged the broth and water measurements and I still would have preferred more broth. I had to use a lot of seasoning to overcome the blandness. And I like my kale a little more tender so I added it earlier. But the core of the recipe is good.
Loved this soup recipe!
So good! Thank you Natasha.
Just wondering where you found the wooden ladle you used in the video?
Hi Susan, you can find our favorite kitchen tools in our Amazon Affiliate Shop HERE.
I love this recipe! I skip the bacon altogether and use turkey sausage to cut a few calories and it’s STILL the best!
So glad you love this!
This was DELICIOUS!! ABSOLUTELY loved it! I’ve never had the soup at olive garden before but have seen it around online and it always looks so good. I used cheap tube sausage because that’s what I had on hand, and added Italian seasonings and crushed red pepper to it, used all broth (unsalted home made), no water and added about 3 extra cups broth (13 c total). Will be making this again! Loved the kale in the soup. The perfect dinner on a cold night. The garlicky, creamy broth is to die for, I’d definitely recommend adding more broth so you have plenty to drink at the end 😋
Hello Sasha, thank you for your good comments and feedback. So glad you enjoyed this!
OMG SOOO sooo sooo good GOOD !!!😍
Will grow more and more kale next year, and more garlic juste to make to wonderful soup. Thanks you so much
That’s a wonderful plan!
This is an excellent recipe. I enjoy recipes from your website, Natasha.
We’re so glad you enjoyed this!
This was delicious! Second time I’ve given a 5 star review in the last 2 weeks. The only thing I did different was add 1/2 pound more sausage because my husband is a meat lover. We absolutely loved this and will put it in our rotation this winter. Thank you for your recipes.
Thank you so much for your 5 stars, Joan. We appreciate your review always!
Perfectly done…thank you so much for sharing. I’ve been looking for the recipe..and your’s is the absolute best.❤️
You’re welcome, Rita! Thank you.
Followed your recipe except I didn’t have any kale on hand. I substituted with fresh spinach instead and turned out very good!
Thank you for sharing, Melinda!
It looks delicious!
What bacon do we need to use in this soup ? Smoked? Thanks
Hi Oksana! You can use any bacon, I prefer the smoked types for depth of flavor.
I made this recipe exactly to the T and I love it! Will make again, probably low carb next time! Delicious!
Good to hear that you liked the result of this recipe!
This is absolutely delicious! I made the recipe as sown but added 2 big diced carrots (we love them), and added a big tablespoon of the Better than Bullion Italian herb seasoning to the water. So, so good….better than Olive Garden!
Wow, thank you! We appreciate your good comments and feedback, Carla.
Hi, the soup is delicious! Love your recipes.Can I can this soup prior to adding the heavy cream? I would love to make a large batch to put up in the pantry.
Hi Jeanette! I have not tested canning this soup to advise how or if it would be possible. You could freeze it. A couple of my readers reported good results with freezing this soup.
This recipe was fantastic!! I made a double batch and added a little extra bacon and some baby Bella mushrooms! It was really quick and easy to make. Definitely going to be a regular in this house!
That’s wonderful, Mia! So glad you found a favorite.
This is the 2nd time I’ve made this and it is absolutely delicious. Super easy to make too. Thank you for the great recipe.
You’re welcome! I’m so happy to hear that!
This is so easy to make and just delicious. I was a little nervous about all of that garlic. So, I only added about 1/2 a large head. While still good, it can easily use the rest, and I will do that next time. Thank you for the great recipe!
Hello Sue, that sound good! I’m happy to hear that you loved this recipe!
I’m fairly new to cooking and I want to make this recipe, but isn’t 80 ounces of liquid an enormous amount?
HI Dave, it’s 10 cups of liquid total which generously serves 8. It does make a large pot of soup. If you desire a heartier soup, I would cut 2 cups water and then just add more if desired.
Guess what I made tonight? I didn’t have kale so I substituted with spinach and it turned out so scrumptious!! Another guess on what we’re having tomorrow…the leftovers if there is any left by then! Looking forward to your cookbook!!
Awesome! So happy to hear that you love this recipe! Thank you for patiently waiting for the cookbook, it will be ready by the fall of next year.
So good. I used sour cream instead of whipping cream and it was still perfect!
Good to know it worked! Thanks for sharing that with us.
I make this recipe at least four times over the fall and winter. It is fantastic!
Thank you for the review, Dawn! So glad you love it.
I no longer enjoy your site due to all the pop up advertising.
I used to love it when you first started..
Hi Regina, the only way we can keep running our site for free to our audience is to have advertising. We found that most people would rather scroll past the ad to get a free recipe than to pay a subscription. We have to be able to pay our 7-person team and keep things running and the ads pay for that.
I love your quick and easy instructions. and the Advertisements are just a given in this day and age. Those that complain honestly , would never pay for a subscription either. So You Go Girl!!
Hi Gina! Thank you for your love and support! I so appreciate it. 🙂
I’ve been making this soup ever since I tasted it at Olive Garden! I make the soup and use spinach at the end but I don’t add cream in the pot of soup, we add our cream to our bowls and than I don’t worry about it going bad, although it doesn’t last long. I have made it with hot sausage and mild sausage. I love your recipes.
Thank you for sharing, Carol!
How would I make this using pre minced garlic in the jar? How much?
Hi Holly. I don’t have the exact measurement. Fresh garlic is stronger so you may need to use more than the recipe calls for if you are using minced garlic from a jar.