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
Hi Natasha. I love this recipe! The only thing I did different was use coconut milk instead of the heavy cream. Really good!
Thank you so much for sharing that it works well with coconut milk with us, DeeDee! I know our readers will find this helpful!
I just made this for my family, and they loved it, I didn’t have Italian sausage on hand so had to make my own with regular sausage. I also only used 3 potatoes (my pot wasn’t big enough haha). This is a great recipe, not too greasy and I added EXTRA kale since its so yummy! Great job! My picky teen approves. Lol
That’s a win, Margie! So glad they loved it.
I used half the potoes, half the sausage, half the kale, and added 1tsp salt and pepper. The real recipes is more like what I did than this. Way too many potatoes, kale and sausage than the restaurant.
Olive Garden super Tuscan soup does not have bacon in it I copycatted that recipe too!!!
Actually I’m gonna make it tomorrow
Natasha love your recipes I love what you do
Thank you! So glad you love my recipes.
I didn’t have any kale how much does it have on this soup with the flavor
Hi Diane, the kale is a great addition but I’ve had some readers who leave this out because they don’t like it. Some will also substitute with spinach or collard greens.
I just made this and it was absolutely delicious.
Happy Husband 🥰
Thank you
That’s a win! 🙂 I’m glad to hear that, Kim.
Can half and half be used instead of heavy cream for this soup ?
Hi LaDonna! That would be fine.
Absolutely the best zuppa toscana soup recipe! Made it several times, and it froze well for me!
Happy to hear that you love this recipe!
I made this not knowing it would really be a lot. Since there’s only me, I’ve been eating this awesome soup for breakfast, lunch and dinner for couple days now. My question is, how long should this stay fresh in refrigerator? I seriously do not want to toss this, it was so yummy.
Hi Janet, I haven’t stored it for more than three days. Since it has dairy in it I probably wouldn’t go much longer.
Freeze it. I make a great big pot and there is only 2 of us. It freezes quite well. This way I can have any time I like.
This recipe is amazing! We love garlic and it was great that you could really taste it ☺️ We used chicken bone broth instead of regular broth for the added health benefits and it was great
Thank you, Marcy! I’m glad to hear it was enjoyed.
To freeze for postpartum, would I just make it following the steps and freeze at the very end? Thanks!
Hi Beth, 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.
I’m at the store and I can’t find hot Italian. Is Jimmy Dean how breakfast sausage the same?
Hi Lily! That spices may be different but it could probably still work ok.
Just add some red pepper flakes to the regular Italian sausage. I’ve done this a couple of times and it works well
This recipe is the best. I use cauliflower instead of potatoes and it makes it a low/no carb Zupa!! Best of both worlds.
I make this at least twice a month all year long.
Thank you for sharing, Tammy! So glad you enjoyed this recipe. I’m sure it’s delicious with cauliflower. 🙂
I never thought to use cauliflower! I use radishes. I hate radishes, but in the soup they taste like potatoes. They are even lower in carbs than cauliflower.
Yum, Yum, Yum! I love watching you cook and sharing your recipes! Thank you❤❤❤
Thank you, Gloria! I’m so glad you enjoy them. 🙂
Could you use another green like peas, or other veggies in this soup. It’s great with the kale, but looking at other variations.
Hi Sherri. I have not tested an alternative. Ssome of my readers have reported using Escarole, spinach, and power greens.
This looks great. I will plan on making it soon. One note though, Pasta e Faggioli is Olive Garden’s most popular soup. Zupa is second. Will this work cutting it in half? (It’s just me and my beautiful wife since my children have all forsaken me for husbands or the military.)
Okay, I looked it up. You’re right. I’m wrong. Zupa Tuscana is the #1 seller at Olive garden. I am sorry if my wrongness affected anyone with great harm. If so . . . have some soup!
I actually work at an Olive Garden and our #1 seller is our Chicken and Gnocchi followed by the Zuppa. Also, since we make it, I noticed an ingredient missing, red pepper flakes. The hot sausage may make up for that though.
Hi there, I love your content so much! You are a great cook just continue what your are doing.
Thank you, appreciate it!
Doesn’t the 6 cups of water, water down the broth? It seems like a lot of water with little time to cook any off.
Hi Cynthia, the result is great for us using the exact recipe but feel free to adjust it according to your preference.
I finally made this and WOW! I think it tastes even better than OG! I peeled my potatoes, as the recipe calls for, and the only thing I did differently was to throw the chopped bacon in with the sausage. I broke into 1 1/2 cup portions and froze 7 of them. This is delicious, so thank you!!!
Awesome, so lovely to hear that you enjoyed it! Thank you for sharing that with us, Terri.
I’m curious abt the potatoes used in Zuppa toscana. My thinking is that Yukon golds would make a better taste sensation bc they aren’t as “mealy” as russets. I’m guessing the russets might give off more starch which help to thicken the broth so maybe it’s a trade off. Any comments?
Hi Pauline, I’ve tried it with both, and we prefer this, but that’s a personal preference.
If you start cooking potatoes in hot water, they will get “mealy” no matter what kind they are!!! Always start your potatoes in cold water, they will turn out great every time!!!