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
Great recipe! I actually used chicken broth in place of the water, so 10 cups of chicken broth! I also add a lot of cayenne pepper 😁
Your Zuppa recipe is excellent!! Our whole family loves it, thank you!
I like a thicker “stew” more than soup. I double the sausage with one lb mild and one hot, use a little more potatoes and double the cream. This is my family’s favorite for years now. That’s what’s so wonderful about cooking-you add and subtract to the liking of your loved ones. Fantastic recipe! Thank you!!
You’re very welcome, Brett!
Love this recipe and all.of Natasha’s recipes!! This soup is always my favorite at Olive Garden and being able to make it is so 🤩
Great recipe! I rated a 5 star because I’m sure it is as written.
I didn’t have or care for kale and like others, I used spinach in place of. I’m in Canada and used 18% coffee cream rather than whipping cream.
Love your recipes. I just made the mini cheesecakes, but I used your regular cheesecake recipe, now I have about 20 cupcakes size mini cheesecakes, and will be giving them out to family and a friend tomorrow
This is so good. I mixed half and half sweet and hot Italian sausage 🤤, got a small bag of already cut and cleaned kale. Used my slicer to cut the potatoes. This was a quick put together. Some fresh baked bread. 😋Thank you for always having tried and true recipes. It’s what’s for dinner.
That’s wonderful, Susana! You’re very welcome.
This is so good!! The whole family loves this soup! Serve with toasted garlic bread and nothing is leftover!
I’m wondering how large a serving is. The recipe is fantastic.
Hi Randy! I’m glad you’re loving this recipe. At the top of the recipe card, you’ll see the number of servings this recipe makes. The nutrition facts are per each bowl. Sorry, I don’t have the exact measurement of the bowl.
My friend told me about this recipe but instead of potatoes, we use cauliflower and instead of kale, we use spinach. Cauliflower for a healthier option, and spinach because the kale can sometimes be so tough. My family loves this recipe! Thank you!
Pre cook your kale for a few minutes in your instant pot. It will tenderize it before adding it to the soup.
This fabulous! Love your recipes Natasha!
One typo on the spicy section, sauce should be sausage.
I hope you visit Columbia SC some day on your book tour!
I hope so too soon! Glad to hear that you loved this!
i was wondering if i can make this recipe a couple hr.s before serving .i love your recipes.
Hi Sue! Yes, this reheats well. Just reheat it on low so the cream doesn’t curdle.
This is even better than the Ilive Garden soup! Delicious and very hardy. I think that if paired with salad and bread it is definitely a main course meal.
That’s just awesome! Thank you for sharing your wonderful review!
Zuppa Soup Recipe is written as 6 Cups Broth / 4 Cups Water
But, in your Video you say 4 Cups Broth /6 Cups Water ??
Just wondering 😊
Hi Brig! The written recipe is the most updated version. Sometimes we make modifications/improvements but cannot edit the video since it’s already been filmed.
We don’t peel the potatoes nor does olive garden. We love this recipe we double the ingredients so we have enough….
Love this soup…I substitute Parsnip & Carrots for the potatoes & it hardly changes the flavour. Diabetic friendly soup for me.
Lost count how many times I’ve made this soup. Thank you
That’s wonderful, Judy! What a great idea.
I’ve made this soup twice now and love it!! BUT…. This soup has a prep time of at least an hour and cook time about an hour as well! It’s delicious and well worth the time but don’t think you’ll prep this in 10 minutes!!!
Hi Kim, I’m so glad you love it! I adjsuted the prep time to 35 minutes. You are correct that 10 minutes is not enough. I take longer to peel potatoes (granted I’m a slow potato peeler). Which step is taking you the longest in terms of prep?
I’d have to say this was even better than Olive Gardens soup! Thanks for always posting amazing recipes!
Hi Mindie! So glad you enjoyed the recipe. It’s one of our favorites to make. Thank you!
I only used 6 cloves of garlic and even that was too much garlic for me.
So good and easy to make. I left out the bacon and it was still so delicious. I froze 2/3 of it and then had to thaw out another 1/3 because I ate the first in one day. Lol.
I’m glad you enjoyed the recipe, Samantha!
In the video you say 4 cups of chicken broth and 6 cups of water. But the recipe written out says 6 cups of chicken broth and 4 cups of water. Which is correct? Thanks I want to try next week.
Hi Jan! You can follow the written recipe, it is the most updated version. Sometimes we make modifications to the recipe but can no longer update the video since it’s already been filmed.