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
- Chicken Stir Fry
- Shrimp Scampi
- Monterey Chicken
- Homemade Salsa
- Chicken Piccata
Looks really yummy. Can you cut the recipe in half. In your video you said 4 cups of chicken broth and 6 cups of water. When looking at the recipe it’s 6 cups chicken broth and 4 cups of water. Can’t wait to try it. I have made alot of your recipes and I loved everyone and my family and friends loved them to. Thanks for all your great videos and how to make them.
Hi Cynthia! Yes, you can cut the recipe in half. Follow the written recipe, it’s the most up to date version. Sometimes we make updates to a recipe but unfortunately cannot edit the video since it’s been filmed.
PLEASE FIX!!
I followed the video instructions, adding 4 cups of chicken broth and 6 cups of water. That is the opposite of what the ingredient list calls for.😕
Hi Cathy! The written recipe is the most up-to-date version. Unfortunately, we cannot edit the video since it has already been filmed.
Hubby never has been much into the soup I make — but this changed everything!!! He said “it’s better than OG” WoW
Truly wonderful—I’m very grateful.
That’s just awesome, Stephanie! Thank you for your great review.
how do you prevent the heavy cream from curdling?
After it reaches a light boil, you’ll take it off the heat. If you boil aggressively or overcook the cream, it will curdle.
Mine came out a little too watery so I’m trying to figure out what I did wrong
Hi Ariel! Did you make any changes to the recipe, like adding extra broth, water, or cream? Also, if you used a lighter cream, the soup won’t thicken as much. One more thing to note — keeping the pot covered can cause condensation to drip back in and thin the soup.
How far In advance can this be made? Can it be frozen?
Hi Peggy! Leftovers are good for about 3–5 days when stored in an airtight container in the fridge. You can also freeze it for 2 to 3 months, but the texture may change slightly when thawed due to the cream, and also the potatoes.
Made this soup and it turned out delicious. My husband loved it!
Great to hear that you both enjoyed the Zuppa Toscana recipe!
I have made this soup many times. It’s one of my family’s favorites! My kids aren’t fans of kale, so I substitute baby spinach. Still a great meal. I pair it up with corn bread, French rolls or sourdough rolls. Always a hit!
Baby Spinach is a great alternative for this recipe. I’m so glad you loved it, Wendy!
Soup was delicious! Best copycat Olive Garden recipe ever! Taste so authentic; I thought I was eating at Olive Garden!
I made the Zuppa Toscana for a lady’s luncheon and it was a hit! The flavors melded well. Thank you for sharing your recipe
You’re so welcome, Robin! I’m so glad you loved it!
I love this soup!
I boil chicken thighs for my chow chow and use the broth for different soups and pasta.
I add cannellini beans to thicken things up! I also use Lacinto kale. It has a wonderful texture and flavor and doesn’t get mushy during the cooking process, plus, it is Italian kale from what I understand! Nice bread and a bottle of wine and you have Sunday dinner!
Thnks for sharing that with us! That’s a great addition to the recipe too!
Excellent hearty soup for cold winter dinners. I followed recipe exactly using mild Italian sausage and substituted cooked gnocchi rather than potatoes at my daughter’s request. Really tasty! Thanks.
Great recipe!!!!!!…..My 15-year old ate 3 bowls and my Mom has added this recipe to her rotation. I added fennel bulbs and sauteed with the onions. I had ground pork/beef mix leftover from lasagna that needed to be cooked and used that instead of italian sausage and just added herbs d’ provence. Best of all I had it ready in about 40 minutes.
Thanks for sharing your experience trying this recipe. I’m so glad you enjoyed it!!
Would like to cook this today. Msy I substitute beef smoked sausage for the Italian Sausage, and beef bacon for the pork?🤔
Hi Vanessa, it can work with other meat too just keep in mind that it will change the flavor since the Italian sausage contains seasonings that flavor the meat.
We do it pork free by using turkey breakfast sausage and beef bacon! The turkey breakfast rolls have the same spicy seasonings
We’ve made this once before and going to make it again. It’s so delicious and savory! If you haven’t made this one please do!
Can I use tortellini instead potato? I love your tortellini soup but I also love your zupa soup. I thought combining the two soups would be delicious. Input please. Love your recipes ❤️
Hi Lumen! That sounds like it would be a great experiment. Let us know how it works out.
I have made this recipe many times and it is always a big hit but I substitute almond milk( unflavored unsweetened) and chicken bouillon for the liquid in the recipe. It really cuts down the calories and is a lot easier for people with milk intolerances.
Thank you for sharing that it worked so well using the subtitutions that you used. We appreciate it and it’s helpful for others who are looking for healthier options.
Can I use red potatoes instead of russets?
Hi Jane! Yes, red potatoes will work fine too. Enjoy!
Without thinking I cooked the sausage ahead to make later and did not save the oil :(, will my soup be bland with discarding the fat from the sausage.
Hi Leah! It will still be ok. Just season it more to taste as needed if it feels bland.
This soup was amazing! I used mild sausage to accommodate spice sensitivities and swapped spinach for kale, though I didn’t chop it.. something I’ll do next time because there will definitely be a next time. The flavor was incredible, and serving it with baking powder biscuits made it a total hit.
Amazing! Wasn’t sure but yes, I’ll be making again! I used half a bag of pre washed chopped kale & chopped it evens maller. Wasn’t sure how I’d feel about the kale. It’s good 4 u & apparently good too! Everything else the same.