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
Excellent recipe!! Our family loved this soup. I added a couple of carrots, medium diced, and since carrots take quite a while to cook, I pre-cooked them in chicken stock before adding to the soup. Thank you !
I make this soup regularly, and it is sensational every time. I’ll swap out the hot Italian sausage for mild if my kiddos are eating it with us, and it is still fabulous! Thank you for sharing this recipe!
You’re very welcome, Jennifer!
Can you substitute baby spinach for kale? I won’t eat kale even if it’s chicken fried! LOL
Hi John! Yes, spinach works great.
I love all of you your recipes!
I pour about 1/3 of the soup into my blender
and it makes a nice thickener. Also can use coconut milk to make it dairy free.
That’s a great idea, Thank you so much for sharing that with me, Hope!
This soup is a big hit with the family. It is easy to make and tastes delicious.
We always love this recipe but I do add a red pepper flakes at beginning and a can of rinsed Cannellini beans at the end. It’s a quick & delicious soup.
This is such a fabulous recipe so delicious and so easy to make!!! This soup is so healthy to eat! We love it!!! Thank you!
CAN YOU REPLACE THE POTATOES WITH SOMETHING ELSE
Hi Jennifer! I haven’t tested an alternative but some of my viewers have made this low-carb using cauliflower.
Hello, I have used radishes in place of potatoes. Delicious!
Thank you so much for sharing that with us, Annette!
I have used dried/fresh Tortellini before when I didn’t have potatoes. It was delicious!
You can use turnips for a lower carb version, cannot tell the difference.
Can you freeze this recipe?? Is there any modifications needed to freeze?
Hi Cindy! You can freeze it for up to 3months but soups with cream tend to get grainy when reheated from frozen. When you reheat it, reheat it on low heat.
Good copycat recipe, always a family pleaser! One thing to note is that the ingredients list says to chop the potatoes into 1/4″ thick pieces. Then, in the instructions it says to “add sliced potatoes”. A bit confusing, are they chopped or sliced? Perhaps clarify. Just a suggestion.
Thank you, I’m glad you enjoyed it! Ypu can peel the potatoes and chop them into ~¼‑inch thick pieces.
I’m an old-timer, so I don’t remove the bacon or sausage; I leave it in the whole time to extract all the flavor they have to give. I know… you don’t have the pretty bacon crumbles for the top of the soup, but that’s OK by me. It really is a good soup and I find myself craving it if I haven’t had it for a while. Thanks, Natasha
Super yummy! I make this recipe all the time. Wouldn’t always recommend, but just in case you’re desperate for this soup like I am sometimes, I’ve subbed half and half for the cream and it worked well. Also, I can only ever find regular Italian sausage so I add a bunch of red pepper flakes and it’s delicious.
Absolutely delicious!! Made it exactly how the recipe reads. My husband loved it. And so easy to make. The crumbled bacon on top was a nice touch.
I’m so happy you enjoyed that. Thank you for sharing that with us, Barbara!
Hi, Natasha… After I make this soup, how many days can it be refrigerated? I would like to make it ahead of time. Also, can it be frozen for later use? Thank you
Yes, you can refrigerate it for a few days but you can freeze it for up to 3months but soups with creamy tend to get grainy when reheat from frozen. When you reheat it, reheat it on low heat.
Natasha, this is my favorite Olive Garden Soup. I made it tonight and it came out delicious. I used Italian Sweet Sausage. Next time I’ll use a little less Kale.😋
I’m so glad you enjoyed it!
I cannot do kale. Would this work with spinach instead?
Yes, spinach is a great substitute! Enjoy the recipe!
I always use spinach if I can’t find baby kale. I cannot do regular kale either.
Natasha
I love the soup, one of my favorites. You explain it so well that I want to see more of your recipes.
Thank you
Hi Marlen! Thanks so much. I’m happy to know you’re enjoying the recipes!
One of the first recipes I tried from your cookbook and it was INCREDIBLE! 5*
Hi Sophie! I’m so glad you enjoyed the recipe. Thank you for the wonderful review.
Excellent soup. I always first go to Natasha’s recipes first. Hers always seem spot on.
1 discrepancy Natasha, in the video you say to add 4 cups of chicken broth, in the ingredients it says 6 cups. Thank you
Hi Phil! Thanks so much for the feedback. We updated the recipe and cannot edit the video. The written recipe is the most up to date version.
Wonderful recipe and so easy to make. Absolutely delicious. We have always been pleased with other recipes from Natasha we have tried.
I’m so happy you enjoyed that. Thank you for sharing that with us, John!