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!
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- Stuffed Chicken Parmesan
- Filet Mignon
- Chicken Mango Avocado Salad
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- Shrimp Scampi
- Monterey Chicken
- Homemade Salsa
- Chicken Piccata
Love this recipe,my husband said it’s better than og
That’s just awesome! Thank you for sharing your wonderful review!
Can you make this soup a day or two in advance?
Yes you surely can! You can leave the cream aned just add it before serving and when reheating.
This is a very versatile recipe. I make it healthier by adding a 15 ounce can of cannellini beans Beans, using chicken sausage and turkey bacon, and adding a full can of evaporated milk instead of cream. It’s delicious and still seems decadent! Then my husband and I started a plant-based diet. So I switched out the meat for some type of meat substitute and added in sausage seasoning that I found on Amazon, Plus a little smoked paprika. I substituted coconut milk for the cream. Still absolutely delicious!
Such a delicious and comforting recipe! I love that it’s packed with hearty ingredients like Italian sausage, kale, and potatoes. The tip about using a full head of garlic is great for adding authentic flavor. Can’t wait to try this homemade version—thanks for sharing
Exceptional recipe, flavors were amazing! Everyone ABSOLUTELY loved this soup, it’s a WOW & MUST TRY!!
First time I only had 4 cloves of garlic and I liked it much better. It was very good.
Loved this! So good! Never had the OG soup, but this looked so good. Was not disappointed.
Very good soup. For just two people , I use less potatoes and water.
Love this soup, but next time I think I am going to cut back on the
amount of water.
LOVE LOVE LOVE this recipe!! Everyone in the house loves it even my crazy picky 18 year old who wont eat anything besides chicken nuggets and pizza. I tend to add a little more cream in it but besides that. It’s wonderful!!!!
That’s so great to hear! Thanks for the feedback.
This is a very tasty and easy recipe to make a little time consuming but I highly recommend you try it
Oh My Goodness!! This tasted just like Olive Garden!!! My family LOVED it and I thought there’s was gonna be enough for leftovers??? Well, barely enough for my husband and I to have for lunch the next day! It was a HIT!! Thank you oh so much Natasha!
Hey ! I’ve made this recipe so many times and wondering if I can use frozen kale instead of fresh.
Hi Marissa! That should be fine.
Can you make this in advance and freeze?
Thank you for your reply.
Hi Denise! I haven’t tried freezing it, but there has been feedback from my viewers who have frozen this with good results.
Followed to a tee, absolutely delicious! This soup will chase away colds and flu all season long, the garlic is not too much, it’s savory and deeply delicious! Try this recipe, you won’t be disappointed. Thank you Natasha!
You’re very welcome! So glad you loved the recipe.
I followed the recipe pretty closely. Didn’t have cream on hand, substituted canned milk. It was delicious. Family loved it. Will definitely make again. Thank you 🙏 ❤️
So glad it was enjoyed, Vicky!
Do you have a receipt for crockpot instructions?
I only have this recipe at the moment, I don’t have the crockpot version yet.
Hi! We’ve made this recipe years ago and loved it and want to make it again! Is it possible to use evaporated milk if we don’t have heavy cream? Thank you for the great recipe!
Hi Mare! I think that would work fine.
One of our favs!!! Definitely prep everything first, then cook🇨🇦
Trying it now. Should I leave stems on kale
Hi Susie! You can remove the stems since it can be tough.