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
This was so delicious! I’m a bit of a soup snob and the olive garden zuppa toscana is my all time favorite and this recipe is actually better! I got nothing but compliments at a church gathering with over 50 women enjoying it just as much as I did!
This recipe is amazing. I make it quite frequently and the whole family loves it. I often use gnocchi instead of potatoes.
That’s a great idea! Sounds delicious.
Didn’t have any kale, so I used baby spinach. My wife and I love this soup. Usually I use half & half, but i happened to have the heavy cream this time. Always a winner.
So glad you love this recipe!
I have a super abundance of lamb’s quarters that grows at my house, so I have replaced the kale with the lamb’s quarters until my garden kale grows big enough to use. This recipe is excellent both ways! Making some right now! Thanks so much!!
I will substitute everything for Vegan to make this delicious recipe! Thank you
We’d love to know how that turns out please. Thank you!
I have seen you cook fantastic meals and have followed you since you started. Love everyone of your recipes
Thank you so much for your love and support. I’m happy that you’re enjoying my recipes!
Lol, sorry for the typos, I forgot to mention that I substituted 1 potato for a can of rinced and drained whit beans for extra fibre!
I’ve made this soup a few time, everyone lives it! Tonight I made it again and added a small jar of drained and sluced sundried tomatoes, YUM!
Love making this, your method is fast and easy, love you for this recipe!! My wife loves how the house smells so awesome when I make it!!
First time making this amazing soup. Family loves it and enough for left overs. Next time I need to chop the Kale more.
This is so good and is a perfect dupe for Olive Garden’s soup! I’ve never had a Natasha’s Kitchen recipe fail me, and this is certainly no exception. Can’t wait to make again!
That’s just awesome! Thank you for sharing your wonderful review, Hannah!
I used a Country Crock plant cream and that worked great. I would think that should work. 🙂
Oh my…this is so delicious !! I used a plant based heavy whipping cream, Plant Crock. It turned out great.
Made this. Very simple. Only thing is I used fresh baby spinach instead of kale. Mild Italian sausage instead of hot. Turned out great. Wish I could post a picture 😊
Spinach sounds good, but sometimes gets too soggy & slimy. Kale holds up better.
I’m thinking of using half and half in place of whipping cream. Any thoughts?
Hi Patricia! That would be fine, several of my readers have made this substitution too.
The best ever, the most easiest, true tooth, flavor, enjoyable, Mephisto thank you
Great stuff going on here. I threw a can of fire roasted tomatoes in for a little acidity and, although it changed the flavor a bit, I think it was a great addition!
That sounds delicious! Thank you for sharing.
Very tasty. Easy to follow recipe. Enjoyed very much. Husband always liked this particular soup before.
We do not live close to an Olive Garden and I was craving this soup. Outstanding recipe!!!! My husband loved it. Thank you.
I’m so happy you both loved it, Kim! That’s so great!
I made this soup at the request of my 15yr’s old son for his birthday dinner. He was so pleased. The whole group really enjoyed it. It was really easy to double, too.
That’s great to hear! Thank you for sharing that with us.
I wanted to add that I used my food processor which made chopping and slicing a lot easier.