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
Do you think I should double this recipe to fill a reg size crockpot?
I plan to make then transfer to a crockpot to serve.
Hi Jillian, that would depend on the size of your crock pot.
I’m not a big fan of kale can I use fresh spinach instead? I would love to try this recipe, sounds wonderful. Especially on these cold winter days.
Hi Vickie, yes, spinach will work great here. I hope you love it!
Best recipe ever my house smells like an Italian Restaurant so yummy
Hi Sandra! Besides eating, that’s the best part of cooking! I’m so glad you loved it.
This is my 8yo granddaughter’s favorite soup – garlic and all with the spicy sausage! I have to admit it’s also my favorite too!! Thanks!!
Yay that’s wonderful! I’m glad this recipe is always your favorite soup!
Great recipe as written! I adjusted it a little as I’m only making this for myself but still made a lot. Good to know I can freeze the leftovers.
I’m so glad you enjoyed it!
What if I don’t have heavy cream? What can I substitute it for?
Hi Karla, it’s not quite the same without the cream, and won’t be the traditional Zuppa Toscana. 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.
You can use butter and milk to make a substitute.
My mom said in a pinch use 3/4 cup of milk and 1/4 to 1/3 cup of melted butter. I’ve used this before, and it seems to work pretty well.
Love this soup. Easy to make and delicious.
And I think it taste better than what I’ve had at Olive Garden. Next time I make it I might add some chopped celery and shredded carrot (for more veggies).
I’m so glad you enjoyed it, Sandy!
SO Good!! I was a lil concerned about all the water & broth. I didn’t want a huge pot of soup ( cooking for 3). I used what I had & it turned out delicious. Thank you for sharing 😊
I’m happy you loved it, Shanun!
Love it…definitely a kitchen go to anytime we want something delicious, simple and quick to make. Definitely a keeper. 👍🏼
So happy to know you love this recipe!
Hello, can you verify the correct amount of liquids used? The recipe states 6 cups broth and 4 cups water but your video you say the opposite? I want to make this for dinner tomorrow night and want to get it right. 😊. Thank you in advance. 😉
Hi Diane, follow the written recipe. I hope you love it!
I’m making right now. I’ve made before but it’s been years. I’ll let y’all know. Smelling yummy so far. Only thing I added was red pepper flakes. Hopefully I didn’t screw it up. Stand by.
Hi Natasha, I love your recipes and have made this in the past exactly as written. Today I can’t find Kale at our stores where I live. Can I use spinach instead and will it really change the flavour tremendously?
Thank you, I’m glad you are enjoying them! We prefer it with kale but it will work with spinach as well.
Can you recommend an alternative to whipping cream?
Hi Gale, it’s not quite the same without the cream, and won’t be the traditional Zuppa Toscana. 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.
Can I make this in my ninja 11 in 1 possible cooker?
I haven’t tested this in a pressure cooker, but I think it’s possible. I would do step 1,2,3 on the saute setting, then pressure cook for step 4, but wait to add the kale and heavy cream afterwards. You can put it back on the sauté setting add the cooked sausage, kale, and cream then simmer it for a few minutes until the kale softens. Let us know how it turns out.
This recipe is perfect. Thank you for the tip for reheating after freezing just in case there is any left this time.
Natasha, do you know how well it will freeze? I’m worried about the cream separating, but there’s only two of us at home and no way we can eat it all before it spoils! Btw, I was a CNA with you at Luke’s on tele! I remember you talking to me in the locker room about your cooking, recipes and aspirations! I was so happy to learn of your success! I’m a CCRN at Al’s now, and always look at your website first for inspiration and new recipes!!!
Hi Alicia, you can refrigerate this soup for a few days but you can freeze it for up to 3 months, note soups with cream tend to get grainy when reheated from frozen. When you reheat it, reheat it on low heat, it will take longer but you’ll get the best results that way. & thank you for your kind comment, wow, that seems like a lifetime ago! I’m so glad you’re following along with my recipes and blog. I hope things are going well at Al’s!
My daughter’s favorite meal!! She requests it for her birthday dinner! I make it for her to bring to college …I freeze in mini loaf pans then pop the rectangles out of the pans to put multiples in gallon baggies for her to put in the freezer for a quick meal. Freezes GREAT!
That’s awesome and I’m glad you also make it ahead for her!
Question: for the nutrition information: how mud is in a serving? It says it serves 8 – there was definitely more than 8 cups. Is a serving 2 cups?
My whole family loved this! All 5 kids ate it! No changes except I used all chicken broth.
Hi Imelda! The nutrition facts are computer generated by putting the ingredients into the calculator. Unfortunately it’s not that specific, but I set the servings to 8.
You can weigh the recipe as a whole and divide it by 8 or measure out 8 even servings. Based on the amounts of the ingredients, it will be about 2-2.25cups per serving.
Delicious! My family loved it! I am adding this into my rotation of homemade soups.
One of my husbands favorite soups at Olive Garden so I tried your recipe with a few changes and he said I nailed it! I only used 5 gloves of garlic, cooked the bacon on my Traeger and added 6 slices directly to the soup and more for garnish. I also used a teaspoon of better than bouillon to the broth. Thank you for allowing your fans to make this amazing soup at home!
Hi Lauri! Thank you for sharing your experience. This is one of our favorite soups to make, we love it so much!
Outstanding recipe-it’s one of our favs! Good job walking us through on how you prepare this dish! We love it!