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
We really enjoyed this hearty soup on a cold winter day! The spicy sausage gave a nice kick to the soup! The kale is a nice added way to build in a green vegetable. We will make it again!
It really is the best soup for a colder day. I’m so happy you loved it, Lisa!
I didn’t take a picture but I made this Toscano soup. It was amazing 🍜and will be on recipe repeat!!
This was a yummy recipe and fairly easy to follow.
This is the best Zuppa toscana recipe! We didn’t have bacon and it was still delicious! Used half & half also because we didn’t have heavy cream. Followed the rest of the recipe exactly as written. Delicious right after cooking and for a few days afterwards. Yum!
I’m so happy you loved it, Catherine!
So easy and yummy on a very cold day in January!
Natasha is always my go-to for recipes, and this one is no exception! Our family prefers this soup recipe to the original restaurant’s. It’s creamy, but also layered with textures and flavors that don’t compete, but complement each other. I look forward to your videos, which are both easy to follow and entertaining!
I can’t do cream, is there anything I can substitute? I usually use organic almond milk
Coconut cream or another DF alternative would be fine.
This is delicious. When you make it at home it is so much better than any restaurant.
It really is! Don’t you just love having restaurant quality at home and for a fraction of the cost? I’m so glad you loved it, Tracy.
Made this tonight! Hubs had this recently at OG and he said this was on point. I was surprised that it didn’t have a ton of seasonings, but the flavor is perfect. This will be on our cold night/soup rotation!
Awesome! Thank you for sharing that with us, Angel. I’m happy that your husband enjoyed it a lot!
Really good recipe! My husband asked if he was allowed to eat the whole pot. He really loved it!
The recipe looks good, but I used a mild Italian sausage and found the soup a little bland. (My bad)
I will try it again with a spicier sausage.
Natashia makes this soup Great! This is delicious and abundant goodies are used thus D!!!
Best copycat recipe! My spinach went bad before I could use it for the recipe, so I had to make it without, but it was still very tasty! Easy to follow instructions and made great leftovers!
Made this with my two younger sisters. The recipe is very easy to follow and the soup really tastes amazing!
I’m so happy you all loved the Zuppa recipe!
Natasha,
Just noticed that in your printed version for the Zuppa Toscana you list 4 cups of water and 6 cups of chicken broth but in the video you list 4 cups of chicken broth and 6 cups of water. Which is correct?
Hi Danny! The written recipe is the most up-to-date version. Sometimes we make updates but can’t edit the video since it is already filmed.
We LOVE this soup; I make it several times every fall & winter! I leave the bacon out and don’t miss it in the recipe; also I double or triple the amount of kale as it’s so delicious in this soup!
Outstanding soup! The whole family enjoyed it! Will be making it again!
Great recipe, my daughter loved it. Substituted bacon for chicken sausage. Thank you, love your recipes.
Family favorite! Everyone loves this recipe. Have made it several times and always a big hit. Easy to make, easy to eat!
Delicious and fun challenge. Looking forward to future competitions! 😋
I’m glad you’re enjoying the cooking challenges, Ian!