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!
This post may contain affiliate links. Read my disclosure policy.
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 is amazing! Like the best thing I’ve made in a long time amazing. (I cook daily). A keeper! So, so good.
I’m so happy you enjoyed that. Thank you for sharing that with us, Jeri!
Beautiful I’ll have to make it tomorrow.
This is the best recipe! I make a double batch so I can freeze it once made and it’s so good. Thank you for sharing!
I make the zuppa toscana, ever since I went to olive garden.. love this soup and this recipe is so simple and easy.. everyone loves it when I cook this recipe, thanks for sharing
You’re very welcome, Jon!
Absolutely delicious! I was recently gifted your cookbook and am so excited to keep trying more recipes.
I can’t wait for you to try more recipes soon, Val! I’m so glad you loved this one.
Absolutely fantastic recipe. I cooked this tonight and my family loved it. The only changes I made was to use only 8 garlic cloves and added a large shallot that I already had. Also 8 oz of bacon and added it to the Dutch oven. So so good!!!
Thank you so much for sharing this.
Thank you so much for sharing that with me, Sharon! I’m so glad you enjoyed it!
Wonderful soup. Only substitution I did was I used spinach instead of kale because my family doesn’t like kale.
Thank you for sharing that with us Rebecca! I’m glad it was enjoyed.
Im not a kale fan, but I really cannot taste any difference using kale… give it a try, be surprised
I tweeked my menu plan while I was waiting at the doctor’s office. Dehydrated kale for the win! This was a great change up from my usual potato soup.
I’m so glad you enjoyed it!
This soup is SO delicious! If anyone is reading the reviews right now and trying to decide whether or not they should make this recipe (or any of Natasha’s recipes for that matter! lol) then don’t hesitate any longer. Make it as soon as possible! I followed the recipe exactly, except that instead of using the bacon as a garnish, I just went ahead and added it to the soup right before I served it along with some garlic bread. It turned out great and my whole family and my boyfriend loved it. I always make one of Natasha’s recipes every weekend and my family and I always look so forward to them because they never disappoint! Thanks again, Natasha! 🙂
So glad you posted this because I was going back and forth on whether or not to try this recipe. I’m so in glad I did. I also added the bacon to the pot and upped it to 8 oz. 😋
Aw, thanks! I’m so glad you decided to make it! I always read the reviews, too before I make something new. And this is such a great recipe. All of Natasha’s recipes are great! I will be making it again soon. It’s perfect for the cold fall weather! 😊
Im wondering if I can put all the ingredients in and freeze it ? And put the cheese on when serving it.
Hi Lee! I haven’t tried freezing so soup but several of my viewers have reported good results doing so.
Love this recipe. Have been making it for ages and every time it’s a winner. Thank you Natasha.
I made this recipe Natasha’s way and also using mild Italian sausage, adding 1/8 tsp of pepper flakes. The latter is a little more mild, but both ways are amazing. I also reversed the order I cooked the meats. Sausage first, drain, bacon second, drain and reserve some bacon fat. For me, salt and pepper to taste is 3/4 tsp salt and 1/8 tsp pepper. I also use 8 cups chicken broth and 2 cups water, and I don’t peel my potatoes: I also quarter them and slice them a little more than 1/4 inch thick. Thanks Natasha, a family favorite recipe even before all my changes. 😛
I simply love it, one of my favorites, thanks a lot, Natascha!
Love this recipe! It is a bit more advanced then my usual (I hate cooking and am very uncomfortable in the kitchen, lol.) But this is easy enough and the whole family LOVES it.
Can anyone tell me (1) if a yellow or white onion is better and (2) if I should drain the grease after cooking the sausage or after cooking the onions or not at all?
Yellow onworks better in cooking recipes, the standard if a recipe just says onion, white onions are milder flavor good for cooking are well but great for tacos, hot dog tops, ect. I would drain any fat from the sausage.
My fifth or sixth time making this recipe. Comes out better every time. It’s one of my kids’ favorite meals. Thank you, Natasha!
The stock and water amounts are reversed in the video from the recipe ….which is correct???
Hi Sig! The written recipe is the most updated version. Sometimes we make modifications/improvements but cannot edit the video since it’s already been filmed.
This soup looks amazing and I plan to try it but I’m wondering if you can substitute the kale for either escarole or spinach.
Hi Arlene! Yes, those substitutions would work great!
The soup taste just like Olive Garden’s! I made today and I am putting in the fridge to take to Bible Study tomorrow. Should I put the bacon in today or wait until I warm up the soup tomorrow?
I think it will work best if you add it tomorrow. I’m glad you loved it!
The measurements for the chicken stock and water are different in the video than in the written recipe. Which one is correct?
Hi Diana! The written recipe is the most updated version. Sometimes we make modifications/improvements but cannot edit the video since it’s already been filmed.
Delicious recipe! I used about 1/4 C half and half and used an immersion blender on some of the potatoes to make it creamy. Anyway you make it, this is a great recipe! Thank you
Thank you for sharing Carolyn. I’m so glad you left this recipe.