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
Such a yummy recipe! Love making this whenever we’re craving some Olive Garden!
How do we lv the cook off entry? Where?
Hi Bette! Here are the Monthly cooking challenge instructions.
I love soups. I substituted spinach for the kale and this just is absolutely wonderful.
Nice soup, I usually use spinach and add tortellini to this type of soup.
Thank you for sharing that with me Mary!
Really tasty, i stuck to the recipe and my wife made drop biscuits to go with. Decided to add a can of drained cannellini beans for some additional richness. Delish.
I’m so glad you loved it, Drew!
My family and I love this recipe. I love how easy it comes together and the kids actually eat the kale.
That’s when you know its good, especially when the kids and picky eaters love it. I’m so glad you enjoyed it, Yana!
I visit Olive Garden frequently, my entree order varies from visit to visit. The one constant is the Zuppa Toscana, which is hands down my all-time favorite soup. This recipe is spot on (I did cheat and add a half teaspoon of Accent). Yum!!!!
I did not expect this to be as good as it is, it’s also not as heavy as I expected. The broth is delicious!
The whole family loved it! My husband even asked if there was extra so he could take it to work!
That’s wonderful, Lindsay! I’m glad to hear it was a hit with the family.
Great soup on a chilly day! Easy to make and the whole family liked it. Bonus – it made a lot so we have yummy leftovers!
It’s the perfect comfort soup!
The best recipe ever. My family love it.
Thank you for sharing, Angela! Glad to know they loved it.
Very easy to make. I am not a big fan of italian sausage and have never before tried kale. Nevertheless I did like how the soup tasted. Next time I might substitute with beef like someone else commented. Thank you so much for all the recipes you share.
So easy to make and it turned out delicious. Who knew that I would like kale?
Isn’t it so great in this soup? I’m glad you enjoyed it, Bobbie!
A friend shared the recipe for this Zuppa Toscana Soup with me many years ago, and that was my very first introduction to Natasha’s Kitchen. I have been making it regularly ever since! It has become a true staple in our home, and my family absolutely loves it every time it’s on the table. Highly recommend!
That’s just awesome, Natalya! I’m so happy you enjoyed it.
So delicious. I will be making this soup again. It was great to have for lunch the next day. Full of flavor and healthy to eat!
Thank you so much for the wonderful review, Gina!
Made your Zuppa Toscana for dinner tonight AND your french bread. Both were delicious even if my loaf didn’t turn out beautifully round like yours. The soup was perfection however. The only problem with it is we ate so much of it, there is hardly enough left for lunch tomorrow. Two more great Natasha recipes to add to my repertoire!
No worries, practice makes perfect! I’m sure it will get better as you practice. I’m glad you still enjoyed the recipes!
This soup is so delicious and warming. I have made it several times and it has quickly become a staple!
Hello Valerie! Thank you for your great feedback, so glad you enjoyed this soup!
I made this for dinner and it was easy and so flavorful. My whole family loved it. The broth and potatoes reminded me of clam chowder. I used mild sausage and used spinach instead of kale. I didn’t use parmesan cheese because it already had so much flavor. I will definitely make this again!
Very, very good! We don’t like Italian sausage, so I used 50/50 beef and pork and added Italian blend spices(but no fennel seeds!). I also had Yukon gold on hand, but will use russet next time to help thicken the soup. Will definitely make again!
Sounds great and good to know that you enjoyed it with half beef and half pork!
I make this every year and I love it more and more every year. I think it is better than Olive Garden’s soup. It is definitely more substancial than theirs and my family loves it.
I’m happy to hear that, Vicki! Thank you for your feedback!