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
This was absolutely delicious and so easy and quick to make! Thank you for the suggestion of using canned full-fat coconut milk! This enabled my dairy-free husband to eat it and he was beyond thrilled! I will be making this again!
You’re very welcome, Karen! I’m glad your husband was able to enjoy it too.
Thank you for this wonderful recipe! It turned out delicious! Perfect with garlic bread.
So glad to hear that, Irina!
So delicious! This was my first time using kale and I absolutely loved it!
That’s wonderful, Nancy! I’m happy you enjoyed it.
Delicious soup, full of flavor! Not hard either—the chopping/prepping was the most time-consuming part, but then it came together really nicely. I will definitely be hanging onto this recipe!
I’m happy you enjoyed it, Ashlie!
Loved making this wonderful soup! It came together easily and quickly! It will definitely be added to our meal rotation!
That’s just awesome, Dawndi! Thank you for sharing that with me.
Can frozen kale be used. If so, how would the quantity compare to the recipe amount?
Hi Dora, it will work, I would use the same amount.
Thank you for the recipe! That was my first time ever cooking with kale, the soup turned out flavorful and delicious. I was surprised that my husband liked it too, because he usually isn’t a fan of vegetables. Next time I’ll mix spicy sausage with the mild one because it was a bit too spicy for me.
Hi Nataliya! I’m glad to hear your husband loved it too.
I use half mild Italian and half chorizo. Next level yum!
That sounds delicious!
Love this recipe, always make a 3X batch, since at least 3 different households in the family want it! Thank you ❤️ I do modify it slightly
This soup was a huge hit! It tasted authentic and the hot Italian Sausage added the perfect kick!
I’m so glad it was a hit, Meg!
My husband & I both love this soup. He ordered it at Olive Garden last time we went & liked mine (this recipe) better.
Your website is my GO TO for any recipe.
Haven’t had one I didn’t like yet.
That’s wonderful to hear, Linda! Thanks so much for the feedback.
Made in the crockpot on low all day then added kale and milk for like 30 minutes until eating time. I am doing whole30 so adjusted somewhat with sugar free bacon and coconut milk. Love me some
Zuppa Tuscana!
Phenomenal!! It’s been added into our regular soup rotation and has been a huge hit. Instructions are easy to follow and it reheats great for lunch throughout the week!
This soup was so delicious! This was my first time making this soup! Thank you Natasha for doing these cooking challenges! I am having a lot of fun!
Hi Abigail! Thanks so much for joining the challenge. I’m glad you’re enjoying it and very glad to hear you loved the recipe too.
Not sure why the “stars” did not show up. Sorry, newbie here. I swapped the hot sausage with ground turkey, and I air fryer potatoes till it 80% cooked, and then added into the soup. Our family loves the bigger chunk of potatoes with roasted favor. This soup was no.1 in my family now.
I’ve made this recipe several times. It’s absolutely delicious.
Another great recipe! Both my husband and I had 2 bowls for dinner last night! I chose to use baby kale which worked great. I also tossed in some Wright’s Jalapeno and Cheddar sausage, because had I some to use up – added another nice level of heat. I only made half the recipe since there’s just the two of us and am glad I still have enough for another meal! Can’t wait to see what we’ll be cooking next month!
Hi Vicki! I’m so glad you enjoyed it. Thank you so much for participating in the monthly cooking challenge.
Simple, delicious soup. My family enjoyed it. Thank you!
So glad to hear that, JD!
Excellent recipe. I did use spinach instead of kale and pierogies instead of potatoes.
Thank you for sharing that with me Gerard. I’m so glad you enjoyed it.
Great recipe! Even though it’s not a super quick one, it’s worth taking the time to make!
Love that it’s a short list of simple ingredients and serves a crowd! I used Italian chicken sausage, half and half, and chopped baby spinach. Leftovers are just as delicious!
Glad you enjoye this recipe! You’re right, leftovers are just as delish!