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
Hello, wondering what the serving size is for the bowl mentioned in the recipe?
Hi Roberto. I do not have this measured out that specific. You may want to weigh the soup and divide it by 8 servings.
My family LOVES this recipe. Sometimes it is hard to find a recipe that we all like and this one has become a go-to. I use fresh spinach instead of kale, but that is the only change I make!
Great to hear that, Amber and that sounds alright! Thanks a lot for the review.
this is one of my absolute favorite soups. Spot on! Thanks for posting this!
That’s just awesome! Thank you for sharing your wonderful review, Matt!
I just made this tonight, and it’s a hit. Like others, I added a little extra Italian sausage and potatoes and ground red pepper (we like it hot:). Bread on the side….yum!
Thank you for this deliciousness!
That’s great, Jantell! Thank you for the excellent review.
Natasha, you’re the ultimate woman, smart, gorgeous and can cook! Your family is wonderful, I’m sure a very loving husband and you two make beautiful children! Love your love of God and community! May God bless you with good health and long helpful life! David DelToro Katy, Texas!
You’re so nice! Thank you for that wonderful compliment! Blessings to you David!
It was a cold rainy day yesterday and I made this for dinner…OMG!! I can’t wait for dinner tonight! This was so delicious, I can’t tell you how much my husband and I enjoyed it. I used 2 lbs of the Italian sausage and more potatoes (just to use up pototoes). I will be using this recipe for a long time to come!! Thank you for sharing this recipe!!
Hey Elizabeth, thanks for the awesome feedback! I’m so delighted to hear that you both loved it!
The best recipe ever. I have went only by this recipe and it would put Olive Garden soup to shame, lol. But I have to say nobody has ever not went on and on complimenting it every time I fix it
Hi Lisa! That is wonderful. I’m so glad you enjoy this recipe. It’s a family favorite.
I had never had this soup until a coworker made it for a potluck. I searched for the perfect recipe & found yours. I have made it twice now, it’s so delicious that I could make it at least once a month & not tire of it. I use more sausage and potatoes than it calls for to make it heartier. It’s an excellent recipe thank you for sharing it! 🙂
That’s so great! It sounds like you have a new favorite, Natalie! Thank you for sharing your wonderful review with me!
A little disappointed with this recipe. It lacks real flavor. If I make this again I will 1. omit water and use chicken broth only
2. Make more bacon
3. Add flour or cornstarch to thicken
4. Add salt and pepper and some fennel
Hi Bette, thank you for your review and feedback. Feel free to make some changes or add seasoning according to your preference.
I made this and have to say IT WAS DELICIOUS! I would make many more times in the future!
I’m so glad you enjoyed it, Sandy!
This is what I go back to at Olive Garden. Will definitely try this recipe. Thanks for always sharing your recipes Natasha!!
You’re welcome and sounds good! Please update us on how it goes.
Can potatoes be substituted with Sweet potatoes? We like sweet potatoes. What is your suggestion concerning this substitution?
Thank you so much.
Hello Helen, I have not tried that yet to advise but I think it would be a good experiment. Please share with us how it goes if you try it!
Hi Natasha! I was just commenting to my husband that I have some Uckon (spelling) gold potatoes that need to be used up and here is yours recipe pinned to my soup board! Question though, if I was going to use coconut milk instead of cream, do I add the whole can, or just the thick cap at the top? Didn’t quite understand the directions.
Hi Melissa, You can 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).
I don’t want to use the bacon fat, it hurts, my stomach . I plan on using olive oil, or peanut oil, do you thing this would make a lot of difference,I do this with all recipes that start with bacon fat. Plus I don’t like the taste of bacon in everything, I cook.
Also would spinach work as well as kale? or maybe collards?
Hi Linda! That should be fine to use in place of bacon grease. Regarding a substitute for kale, some of my readers have reported using Escarole, spinach, and power greens.
Does this freeze? I’m thinking to put in ziplock baggies if possible and lay flat in the freezer for future. Thoughts?
Hello L, 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.
This is good to know. I will do the same after I try it, I think I will find it delicious !
Excellent recipe but chicken stock to water ratio is way off in my opinion. First time around was too watery. Next time I did 8 cups chicken stock, and 2 cups water, and that was much more flavorful.
Thanks for sharing, maybe the measurement on your first try was different? Anyway, I’m glad you liked it after the adjustments!
Everybody I have made this for raves about how great it is!
I would like to drill down a bit on the nutritional info: Are the numbers per serving or the whole pot? Is a bowl 2 cups?
Counting carbs in my Diabetes tracker & can adjust, if I get the numbers right.
Seems like a pretty nutritious meal!
Hi S! I’m so glad this was a hit with your group! This soup will make about 11-12 cups, at 8 servings about 1 1/2 cups per serving or so. Yes, nutritional info is per serving. I hope that helps!
I can’t wait to try this recipe out for my cooking club, it will be no doubt delicious! Thanks so much for making this because I’ve always wanted to remake olive gardens!
You’re welcome, Rose. I hope it becomes a huge hit!
Freaking amazing!! Thank you for sharing , we loved it so much!! We even have leftovers for a couple of days.. if it last that long 😋 thanks again!!
You’re welcome, Miranda. So glad you love the recipe a lot!
Made for dinner tonight. It was a winner. We will certainly make this again. Thank you for this recipe.
You’re very welcome! So glad to hear that.