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 potatoes.

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!

One-Pot Zuppa Toscana Recipe

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Zuppa Toscana Copycat Recipe:

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 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! It is classically made with kale, potatoes, onion, and garlic then served topped with cheese.

Zuppa toscana copycat recipes in bowl with spoon and served with bread

Is Zuppa Toscana Spicy?

We 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 then season with salt and pepper to taste.

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 incredible and authentic Italian flavor. Since the garlic is sautéed, then simmered with the broth, it doesn’t overwhelm the soup. Garlic is also very good for you (a super food)!

Garlic, kale, potatoes, onion and hot Italian sausage ingredients for zuppa toscana

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).

Zuppa toscana soup served in bowl next to pot of soup

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!

Watch How to Make Zuppa Toscana:

Now wasn’t that easy? Serve topped with crispy bacon, extra cheese and generous slices of crusty French Bread. I hope this Zuppa Toscana becomes a favorite in your home as well.

Natasha's Kitchen Cookbook

Zuppa Toscana - Olive Garden Copycat

4.99 from 1698 votes
Author: Natasha of NatashasKitchen.com
Zuppa Toscana in soup pot
Homemade Zuppa Toscana is loaded with Italian sausage, bacon, kale and potatoes. Learn how to make Zuppa Toscana soup as made popular by Olive Garden!
Prep Time: 35 minutes
Cook Time: 35 minutes
Total Time: 1 hour 10 minutes

Ingredients 

Servings: 8 bowls
  • 6 oz bacon, chopped
  • 1 lb Italian Sausage, The "Hot" variety
  • 1 medium head garlic, 10 large cloves, peeled and minced or pressed
  • 1 medium onion, finely diced
  • 6 cups chicken broth/stock, (48 oz)
  • 4 cups water, (32 oz)
  • 5 medium russet potatoes, peeled and chopped into 1/4" thick pieces
  • 1 kale bundle, leaves stripped and chopped (6 cups)
  • 1 cup whipping cream
  • Salt and black pepper to taste
  • Parmesan cheese to serve, optional

Instructions

  • 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.
  • Add Italian sausage, breaking it up with your spatula and sauté until cooked through (5 min). Remove to paper towel lined plate.
  • Finely dice onion and add to the pot. Saute 5 min or until soft and golden then add minced garlic and saute 1 min.
  • Add 6 cups broth and 4 cups water, and bring to boil. Add sliced potatoes and cook 13-14 min or until easily pierced with a fork.
  • When potatoes nearly done, add chopped kale and cooked sausage and bring everything to a light boil.
  • Stir in 1 cup cream and bring to boil. Season to taste with salt and black pepper then remove from heat. Garnish with bacon and grated parmesan.

Nutrition Per Serving

458kcal Calories29g Carbs19g Protein31g Fat14g Saturated Fat84mg Cholesterol906mg Sodium877mg Potassium2g Fiber2g Sugar1150IU Vitamin A18.6mg Vitamin C71mg Calcium2.2mg Iron
Nutrition Facts
Zuppa Toscana - Olive Garden Copycat
Amount per Serving
Calories
458
% Daily Value*
Fat
 
31
g
48
%
Saturated Fat
 
14
g
88
%
Cholesterol
 
84
mg
28
%
Sodium
 
906
mg
39
%
Potassium
 
877
mg
25
%
Carbohydrates
 
29
g
10
%
Fiber
 
2
g
8
%
Sugar
 
2
g
2
%
Protein
 
19
g
38
%
Vitamin A
 
1150
IU
23
%
Vitamin C
 
18.6
mg
23
%
Calcium
 
71
mg
7
%
Iron
 
2.2
mg
12
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Soup
Cuisine: Italian
Keyword: zuppa toscana
Skill Level: Easy
Cost to Make: $
Calories: 458

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

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Recipe Rating




Comments

  • Carolyn
    November 12, 2019

    Your Zuppa Tuscana soup was spot on!! My family loved it and I had fun making it. 5 stars plus!

    Reply

    • Natashas Kitchen
      November 13, 2019

      That’s just awesome!! Thank you for sharing your wonderful review, Carolyn!

      Reply

      • Naomi
        January 20, 2020

        Hi Natasha! Could I freeze this? Thank you!

        Reply

        • Natashas Kitchen
          January 20, 2020

          Hi Naomi, I haven’t tried that but I don’t see why not. I think it would work to freeze it.

          Reply

  • Joanne S.
    November 9, 2019

    Can I use pancetta instead of bacon? Has anyone tried that?

    Reply

    • Natashas Kitchen
      November 9, 2019

      Hi Joanne, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe

      Reply

      • Michaela Hambrock
        December 11, 2019

        Would regular milk be ok? I could make my own heavy cream but I only have 2% milk on hand. If not I have some half n half. This will be my second time making your recipe but I had heavy cream last time. It also has good flavor using beer bratwursts, I took the casings off. Adding the red pepper flakes does give it flavor as well.

        Reply

        • Natashas Kitchen
          December 11, 2019

          Hi Michaela, I have not tested that with milk but one of my readers recommended canned coconut milk (the cream part) to make it creamy and dairy-free. You can also use half and half to make it a little lighter.

          Reply

  • Theresa
    November 5, 2019

    Love your recipe! The only things I did a little differently were to keep the skins on the baby potatoes I chopped, to give it a rustic feel, and to add a cup more cream with one less cup water. It’s soooo good!

    Reply

    • Natashas Kitchen
      November 5, 2019

      That sounds so good! Thank you for that great review, Theresa!

      Reply

  • Marlene Welch
    October 30, 2019

    Hi Natasha
    Is the bacon for sauté flavoring and garnish only? I am substituting Spinach for Kale. (Not a Kale fan).
    Thanks

    Reply

    • Natasha
      October 30, 2019

      Hi Marlene, the bacon adds great flavor to the soup and it’s nice as a garnish. I hope you love it with your substitution.

      Reply

  • Fish
    October 28, 2019

    This is a great recipe. If you ever want to spice it up a bit. I swapped out half the sausage and replaced with Chorizo sausage to appease my Latino wife and her family. They absolutely loved it!

    Reply

    • Natashas Kitchen
      October 28, 2019

      Thank you for sharing that great idea with us! I’m so glad your entire Family enjoyed that.

      Reply

  • Galya
    October 27, 2019

    Loved this soup! My husband is an extremely picky eater and he could not get enough of it! I meal planned and thought it was going to last for at least a few days, and it was gone by day 2. I ended up with mild sausage since I don’t like spicy, and I would actually recommend sticking with spicy sausage, I felt like it needed a bit more “zing” to it. Lastly, I did half cream and half milk to have less fat for my toddler. I liked it, but my hubby added more cream separately to his bowl.

    Reply

    • Natashas Kitchen
      October 28, 2019

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Louisa Szewczuk
    October 23, 2019

    I love this soup and your recipe however I had little potatoes so I didn’t peel them and it turned out fine,

    Reply

    • Natashas Kitchen
      October 23, 2019

      Thank you for sharing that with us, Louisa! I’m so happy you enjoyed that.

      Reply

  • Joseph
    October 16, 2019

    Hello Natasha,,pretty good recipe ,but for one thing drop the kale and add real nice unique flavor of Swiss chard stand cut bite size leaf torn added after stems are aldente ,,now tour Italian ,,chard more expensive than kale but has a greater nutritional value a unique one of a kind flavor gotta cook it ,thats why people use more kale cause it can go in a salad chard except for an heirloom variety from Barese Italy cannot ,,eat more chard !!!

    Reply

    • Natashas Kitchen
      October 16, 2019

      Thank you for sharing that with me, Joseph!

      Reply

    • Fish
      October 30, 2019

      I love the Kale! Not a fan of that Swiss chard stuff. I am sure someone may try that though. And honestly, your post lost me a little bit at the end. I think it mainly says you love the chard.

      Reply

  • Marla Prewitt
    October 9, 2019

    I sub-out the Potatoes with a head of chopped(diced) Cauliflower – So yummy

    Reply

    • Natashas Kitchen
      October 9, 2019

      Thank you for sharing that with me, Maria!

      Reply

  • Jan
    October 7, 2019

    I make this often. One of my favorites. Just a note; this soup freezes well so don’t throw out leftovers. It’s even better the second time around.

    Reply

    • Natashas Kitchen
      October 7, 2019

      Thank you so much for sharing that with me.

      Reply

    • Galya
      October 27, 2019

      Jan, thank you for the tip! I wouldn’t have thought of freezing it, especially not with the potatoes, but I will try next time I make it.

      Reply

  • Chuck
    October 5, 2019

    One of my go-to recipes as soon as the weather even hints at cooling off. Super delicious!

    Reply

    • Natashas Kitchen
      October 5, 2019

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Carly
    October 4, 2019

    Can I substitute kale for spinach?

    Reply

    • Natashas Kitchen
      October 4, 2019

      That should work, Carly!

      Reply

  • Patricia
    October 4, 2019

    It would really be helpful to know the approx. weight of the russet potatoes, as there are monster ones, and also tiny little ones…my guess would be about 1-1/2 lbs for this soup?

    Reply

    • Natashas Kitchen
      October 4, 2019

      Hi Patricia, we have a photo for comparison in the recipe.

      Reply

    • Fish
      October 30, 2019

      Go with what you like. I actually use a lot of taters, and 2# of sausage. (I use 1# sweet sausage and 1# chorizo sausage) And just add a lil more broth to make sure and cover the taters. I use all broth no water. And of course a lil more half and half. I love a spoon full of taters and sausage over mostly liquid. And skip the bacon since the chorizo pretty much kills any bacon flavor.

      Reply

      • Natashas Kitchen
        October 31, 2019

        Thank you so much for sharing that with me.

        Reply

  • Deborah
    October 1, 2019

    we really enjoyed this!

    Reply

    • Natashas Kitchen
      October 1, 2019

      I’m so happy to hear that!

      Reply

  • Judy
    September 28, 2019

    Made this soup twice. Did not need to adjust recipe at all. My husband can’t get enough of it. Thanks.

    Reply

    • Natashas Kitchen
      September 28, 2019

      That’s just awesome!! Thank you for sharing your wonderful review, Judy!

      Reply

  • Samantha McCleary
    September 26, 2019

    I have used your recipes for this soup since i tried it at olive garden for the first time. and over time i have perfected it for our family, I use one can of evaporated milk as i’m lactose intolerant and it is a lot healthier than the heavy whipping cream. I also use hot but i have to add one mild in with to please the family whom don’ t like the spice. I also have used the low sodium chicken and organic chicken broth, both of those by far better less salty. I also use red potatoes as they are less starchy wich make it also healthier. I practically live off this soup so i had to make it healthier for us. Thank you natasha!

    Reply

    • Natashas Kitchen
      September 26, 2019

      That’s so great, Samanth! Thank you for the great feedback.

      Reply

  • Iryna
    September 6, 2019

    Natasha, I noticed that you cook in Dutch oven a lot. Is that right? Would you please recommend non-toxic and chip-resistant Dutch oven brands for cooking and baking bread? Also are any other high-efficient cookware alternatives for Dutch oven for those above mentioned methods? Thank you very much!!!

    Reply

    • Natashas Kitchen
      September 6, 2019

      We love cooking in our Dutch oven. Our Shop here has all of our favorites that we use often.

      Reply

  • Marie
    August 29, 2019

    Left out the potatoes to make it Keto!!

    Reply

    • Natashas Kitchen
      August 29, 2019

      That’s so great. Thank you for sharing that option with us Marie!

      Reply

    • Stephanie
      September 30, 2019

      I use cauliflower instead!

      Reply

      • Natashas Kitchen
        September 30, 2019

        Thank you for sharing that with us, Stephanie!

        Reply

  • LarQueen
    July 12, 2019

    Hi Natasha My name is LarQueen. I just love your food!😀 could you pls tell me where you get your bowls from? You just made some Alfredo chicken and I loved your blue bowl!🙂

    Reply

    • Natashas Kitchen
      July 12, 2019

      Hi LarQueen, we have our favorites in this shop here, https://natashaskitchen.com/shop/

      Reply

  • D. Klich
    June 7, 2019

    Made the soup for dinner, my husband and I really liked it. This one is a keeper. I do think it would be fine without the bacon atop too. I also was concerned about how much garlic it called for, but it was perfect!

    Reply

    • Natashas Kitchen
      June 8, 2019

      I’m so happy to hear that! Thank you for sharing your great review!

      Reply

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