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 tender potatoes. It’s on my family’s regular menu rotation!
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Helpful Reader Review
“Soup was delicious! Best copycat Olive Garden recipe ever! Taste so authentic; I thought I was eating at Olive Garden!” – Marianne ★★★★★
Zuppa Toscana Video
Now wasn’t that easy? Serve topped with crispy bacon, extra cheese and generous slices of Sourdough Bread, or crusty French Bread. I hope this Zuppa Toscana becomes a favorite in your home as well.
Zuppa Toscana Copycat Recipe
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!
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 from scratch 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! This American adaptation is classically made with kale, potatoes, onion, and garlic, then served topped with Parmesan cheese or Parmigiano Reggiano.
Is Zuppa Toscana Spicy?
I 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 that’s more kid-friendly, then season with salt and pepper to taste. You can spice up individual bowls later with red pepper flakes if you prefer.
Zuppa Toscana Ingredients
- Bacon – the bacon adds an extra layer of flavor to the soup and a crunchy salty bite when sprinkled as garnish. Parmesan is also a nice touch to serve the soup.
- Italian Sausage – I prefer using ‘hot’ Italian sausage, but you can use mild if you prefer less spice. Remove casings if present.
- Aromatics – I use a whole head of garlic (more on that below) and a diced onion.
- Chicken stock – you can use chicken broth or stock here, or even substitute with turkey stock. Homemade always tastes best, especially bone broth! For richer flavor, you can replace the water in the recipe with more stock.
- Potatoes – you can peel or leave the skins on for a more rustic soup. Russet, or yello wpotatoes work great.
- Kale – strip the leaves from one kale bundle then finely chop. It will seem like alot of kale, but it softens and shrinks down in the soup.
- Whipping cream – heavy cream creates a rich broth. You can use a light cream if desired.
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 an incredible and authentic Italian flavor. Since the garlic is sautéed and 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).
Everyone in my family makes this Zuppa Toscana regularly. I love it when my Mom has a pot simmering on the stove when all of my sisters’ families come over for Sunday lunch. It’s the first thing I reach for, even with plenty of other options on the table (Mom always makes a feast on Sundays!). I hope this Zuppa soup 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 head of garlic, about 10 large cloves, peeled and minced or pressed
- 1 onion, medium, finely diced
- 6 cups chicken broth, or chicken stock
- 4 cups water
- 5 russet potatoes, medium, peeled and chopped into 1/4" thick pieces*
- 1 kale bundle, leaves stripped and chopped (6 cups)
- 1 cup whipping cream, or 1 can full fat unsweetened coconut milk
- salt and black pepper to taste
- Parmesan cheese, optional, to serve
Instructions
- Brown Bacon – 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.
- Brown Italian sausage, breaking it up with your spatula, and sauté until cooked through and browned (5 min). Remove to a paper-towel-lined plate.
- Add onion to the pot and saute 5 min, stirring occasionally, or until soft and golden, then add minced garlic and saute 1 min.
- Add broth and water, and bring to a boil. Add sliced potatoes and cook 13-14 min or until easily pierced with a fork.
- Add chopped kale and cooked sausage, and bring everything to a light boil.
- Stir in cream and bring to a boil. Season to taste with salt and black pepper, then remove from heat. Ladle into bowls and serve garnished with bacon and grated parmesan.
Notes
- Fridge: once completely cool, cover and refrigerate leftovers for 3-4 days.
- Freezer: Soups with cream and potatoes do not freeze well, so I don’t recommend freezing this soup.
- Reheat: Warm on the stove over medium-low heat or in the microwave until steaming hot. Avoid boiling.
Nutrition Per Serving
Filed Under
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
- Stuffed Chicken Parmesan
- Filet Mignon
- Chicken Mango Avocado Salad
- Chicken Stir Fry
- Shrimp Scampi
- Monterey Chicken
- Homemade Salsa
- Chicken Piccata
Soup is delicious but way longer than 10 min prep time not sure where that came from. Maybe not all from scratch? E.g. store bought minced garlic, etc. Serving size is alot! I’m begging my one other meat eating roommate to help finish it off. But seriously delicious recipe and one of my most favorites. Enjoy!
I’m so glad you enjoyed it, Angel! Thank you so much for sharing that with me.
This is my husband’s favorite Olive Garden soup so I had to make it. It was absolutely wonderful and makes a big pot so we have enjoyed leftovers. Thank you for this great recipe!
That’s just awesome! Thank you for sharing your wonderful review, Claudia!
Delicious! I used Cajun hot sausage, all I had on hand. I also used all chicken broth rather than any water. I didn’t have bacon so didn’t add that and only had fresh spinich rather than kale. It was great and will continue to make it! Thank you!
Thank you so much for sharing that with me, Lisa! I’m so glad you enjoyed it!
Hi Natasha,
I just made this tonight and it is fantastic! This is my favorite when we go to OG, but I really think this is better. I have made several of your recipes and they always come out really good. Thank you for all you do!!
I’m happy to hear that you’re enjoying my recipes, Steve. I hope you’ll enjoy all the recipes that you will try.
I saw a few people made this in the instapot. If doing so how long would you cook it and would it be on high pressure?
Hi Lisa, I haven’t tested that yet to advise of the timing but I saw some comments below the recipe wherein they shared their experience making this recipe in an instant pot. Feel free to check out their tips and comments.
Sooo sooo sooo delicious! My family said it’s better than Olive Garden. I did all spicy sausage but I doubled up the recipe. It was the perfect spice, right on point. Thanks so much for sharing, I’ll never get out of this one hahaha
Wow, that’s really awesome feedback! Thank you for sharing that with us.
Deliziosa! My family loved this. Your recipes are becoming very popular in our house. I’m also sharing them with my daughter whose family is loving them as well. Thanks Natasha for sharing your wonder talents in the kitchen with us ❤️
I’m so glad this was a hit with your family, Bev! Thank you so much for sharing that with me.
Very good when following the recipe. However, I am curious if I cut it in half would is still be just as good? This always just makes too much for my husband and me!
Hi Erin, yes, this can easily be halved! I hope you give it a try soon!
This recipe was amazing. Easy to follow and full of flavor. Tastes just like the restaurant version. Love natasha’s kitchen. Her recipes really never fail!
Aaaw, that is so sweet of you, Heather. Thanks for the amazing feedback, I appreciate it!
Absolute delicious. Turned out just as you said it would and the smoked paprika made it the best-skinned chicken breast I’ve ever tasted. Thanks for sharing! and please visit us
I’m so happy you enjoyed that. Thank you for sharing that with us!
I made this for the first time & my husband loved it.. he loves to eat this soup whenever we go Olive Garden… He couldn’t believe how identical it tasted..
Instead of using 6 cups of water, I just used 4 cups.. Thank you for such a great recipe
Sounds good and great to hear that you loved the result! It is so similar and you can now make this wonderful recipe at home.
I have a keto version on the soup that I find delicious! Only 4 ingredients. 1 lb. italian sausage (I prefer hot) 32 oz (one carton) chicken broth, half bunch (I like the pre-cut bag – use half) kale, and 1 quart (one carton) heavy cream or half and half.
Brown the sausage in the soup pot, add the chicken broth to boil, add the kale till wilted and tender, add the cream bring to second boil. Done!
That’s nice, Cathy. Thank you for sharing that version with us, we appreciate it!
Thank you Natasha for this delicious recipe! I’ve already made it few times and my husband and I love it.
I am going to make it for Thanksgiving dinner but totally forgot to buy heaving whipping cream (pregnancy brain😔) can I substitute with cream cheese? I don’t even have milk or half and half☹️
Hi Kelly, I haven’t tried that but I did come across a recipe online that used cream cheese and they stirred in 8 oz of cream cheese (probably best to cut it into chunks for easier dissolving), adding it to the liquid after potatoes are nearly done then simmering for 5 minutes to dissolve the cream cheese before adding kale. I’d be curious to know how it turns out with cream cheese! Happy Thanksgiving!
Love this fast easy spot on recipe! My teens and hubby absolutely love it and yes, it’s a staple in our home for sure! Thanks for sharing.
You’re so welcome, Kelly. Thanks for your good comments and feedback, we appreciate the review!
Delicious. Instead of cream I added coconut milk. Husband was asking about leftovers for the next day! Great recipe.
Hello TG. Yes, coconut milk is a great substitute and I’m glad you liked it!
This is my meat and potato loving family’s favourite… yummy and hearty. I don’t thick I measure everything exactly, but it turns out perfect every single time. Thank you!!+
That is the best when the family loves what we parents make. That’s so great!
Just made this again with fresh kale form the garden and New York brand Hot Italian Sausage. It is delicious. Thank you for this super recipe.
Fresh ingredients are always the best! Thanks for your review, Nancy.
Wow my wife and I like it a lot.
I had turkey kielbasa and spinach. It was delicious.
Thanks for sharing, I’m glad you enjoyed this recipe!
I’m pregnant and crave this from Olive Garden….. it’s perfect! It’s identical and easy to make! So glad I decided to be brave and try it!
Congratulations Emily! I’m so happy to hear you’re loving and craving this recipe!
I skipped water, but next time will do a half of water and a half of broth, added 2 tbsp of flour as Paul suggested (thanks, Paul!) and substituted kale with spinach. Yummy! Thanks, Natasha!
Thank you so much for sharing that with me, Julia!
Finishing last bowl of my version of this as I type. As above with these variations. I use a 19oz package of Johnsonville Italian Hot sausage, peeled, cut in half & slice into 1/2″ chunks. browned & drained. I use only chicken broth as needed, no water. I like to add 2-3 mushrooms diced & 1/2 teaspoon of Cayenne Pepper. When done, 2 tablespoons of flour mixed with 1 cup heavy cream until smooth & a double handful of chopped Kale. Cook additional 30 minutes.
Thanks for sharing that with us, Paul.