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
If you want to avoid potatoes or step up the protein use Garbanzo beans instead of potatoes. Very Yummy! They take on the flavor of the soup but maintain a firmness that is perfect.
Good suggestion, thanks for sharing that, Angela.
I’m not a chick pea fan but as soon as you mentioned it, a lightbulb exploded and I thought BUTTER BEANS!!! Smooth and creamy, and my be a good lower carb option to potato.
Thank you so much for sharing that with us, Terri!
What a great recipe. I’ve made it several times with great comments from family and friends. About leaving the peel on the potatoes, I follow this rule: If the potatoes are new or in really good shape, I leave the peel on. When they are a bit older, I peel them. Work well.
Thanks again for sharing.
Blessings
Great tip, Kathleen! Thank you so much for sharing that with me!
Do the potatoes have to be peeled? I tried the one from Olive Garden and it has the skin. I kind of like that about the soup.
Hi Lily, I used peeled in this recipe but I imagine it will also be good with the skin, I know others prefer that!
Given that the recipe calls for 10 cups of liquid one will use a larger pot or dutch oven. My query is; if we are using a large pot why not saute the sausage bacon and onion at the same time (assuming a reasonably powerful burner)?
Hi Gerry, the bacon is intended to be a topping. We cook it first & then remove it. Allowing the bacon flavor to then infuse into the other ingredients without getting the bacon soggy while the soup is cooking.
Hi Natasha, Well I finally made your Zuppa Toscana, or something similar. You should know that for some reason I can’t quite explain I love to experiment in the kitchen and this zuppa was no exception. Rather than add just finely diced onion, I added finely diced onion, celery, red pepper, and carrot. Then I added baby peas. along with small sliced mushrooms. I used minced garlic. May have to cut back a bit on that next time. I also used baby spinach rather than kale. Did mention I like to experiment? The whole thing turned out very well. In short, a good time was had by all. Maybe I’ll call it Zuppa Canadiana.
Hi Vic! I’m so glad to hear that. Thank you for the wonderful review and for sharing your experiment. I love to hear how my readers recreate my recipes. 🙂
Hello! Thank you for the recipe! We don’t like kale, can you substitute it with anything? What would you recommend? Thanks
Hi Daria, others used spinach and liked the result!
Love love love it !! You are a great cook.I’ve made your chicken and wild rice and learned a lot from you.
Thank you for that wonderful feedback, Janice!
Can I use minced garlic in a package, and if so, how much would equal a head of garlic?
Hi Vic, that will work. I would follow the package instructions; most of them list their ratios. We prefer to use fresh garlic in this recipe.
One of my favorite soups of all time! So good and spicy! Thanks Natasha for another winner!
I’m so happy you enjoyed that. Thank you for sharing that with us, Fawn!
Can this be frozen? Cooking for 1, and I would like to save portions for later.
Hi Kimmie! I have not tested it but some of my readers have commented that it freezes well.
I froze mine into 8 individual portions in Ziploc freezer bags. Works just fine!
I love to freeze individual servings in zipper bags, because I can lay them flat and they do not take up as much room in the freezer as using the square or round snap top containers.
Love the video. Where did you get your wooden soup ladle from? Love all your videos!
Hi Pattie, I love this ladle! You can find the kitchen tools that I use here on my Amazon affiliate shop.
First recipe I made when I first came across your site. It was fantastic, I love it. The second time I made it I threw in a can of chili beans I had left over from another meal. Wow ! I didn’t think it could be any better but it was. Will make again for sure !
Wow, chili beans? I would have never thought of that. Thank you for sharing your experiment, CJ. 🙂
I am going to add my name to the 900 plus 5 star ratings!!! A true indicator of your delicious soup. I’ve made this several times and each time I trek it here and there with ingredients I have on hand and each time my husband declares it’s the best soup ever! One thing I do consistently is use my homemade chicken broth. This adds so much depth of flavor. Many thanks Natasha for this wonderful recipe!
Thank you for your excellent and thoughtful review, Connie! I’m so happy our recipe was a hit!
Tastes even better than Olive Garden! I didn’t add any bacon since the sausage was already a bit too greasy. I also doubled the kale since it’s so good!! Thank you for this recipe!
You’re very welcome! Glad it was enjoyed, Samantha.
I love making this but I use chopped spinach and when I add the garlic, I toss in a cup of sliced, fresh mushrooms. I also use sweet sausage and a teaspoon of crushed red pepper. Wonderful, hearty meal. Thanks
Yum! Thanks for sharing, Dave. So glad you love this recipe.
Can’t wait to make this! Looks like a potato soup bade w/ meat & veggies thrown in. Looks delicious!
I hope you love it, Sallie!
My family Loved this soup! My store was out of Hot Italian sausage. So I just added a little red pepper flakes to spice it up! Great Easy recipe, wonderful Dish as always miss Natasha! Thank you!
Great to hear that the recipe was a huge hit!
Made this at least 10 times. Family rates it a 10/10.
Well done!
Wonderful to hear, Kris! So glad you enjoy this recipe. Thank you for the reivew.
My local Olive Garden leaves the peal on the Russet potatoes and slices them, not dices. So that’s what I did. It’s simmering now – can’t wait to taste it!
I hope you love it!
I’ve never had OG soup but have friends that love sausage soup so I gave this a try. I didn’t peel the potatoes and I did use minced garlic from a jar. I stuck to the recipe except used all low sodium chicken broth without the water. My husband loved it. I will make this again but with spinach. The kale didn’t really wilt and we agreed that I do better with spinach. I love making your recipes because we’re never disappointed! Thank you Natasha!
Thank you so much for sharing that with me, Wendy! I’m so happy you both enjoyed this recipe!