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
Love this flavorful soup! Made today on day one of the ice storm in north Texas and it surely warmed us up! I followed recipe exactly using the very best ingredients and added a head of cauliflower in addition to the potatoes. This will be served at my next Sabbath Soup gathering😊
That’s so wonderful, Mary Anne!
I made this recipe for dinner tonight and everyone loved it! I would definitely recommend!
That’s so wonderful, Elouise!
I made this Zuppa Tuscana soup a few weeks ago when the email first went out but I forgot to take a photo for the contest and now we have this national snow storm and freeze warning so we invited my daughter to the house and we doubled the recipe so that it would last the weekend and so that our daughter could take some home with her. My back hurts after peeling all those potatoes but it was so worth it. God I love this recipe. So creamy and I like to leave the extra bacon and sausage grease in it. YUM!
The best soup to eary during a snow storm! Stay sag, Carle!
Hi,
What’s a serving size? 1 cup? Or 1.5 cups?
Thanks!!
Hi Steph, The nutrition facts are computer generated by putting the ingredients into the calculator.
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.
Move over Olive Garden, I can make it myself! Absolutely delicious!
I just made the Zuppa Tuscana and my family loves it! Just the right amount of heat and the flavor is amazing! I love making your recipes! Every one is a hit at our house!
That’s wonderful, Keri! Thanks for trying the recipe!
I freeze this soup. I use only enough broth, about 4 cups, to cook the potatoes and kale, then freeze it without cream, cheese or bacon. I add these only when ready to eat. Saves freezer space too, without all the liquids.
Thanks for sharing that tip with us!
Absolutely delicious! Kid friendly also!
Great recipe! Made this a few times already and my family loves it!
I couldn’t find the recipe I normally use for this soup, so I tried yours tonight. It was phenomenal and will replace the other recipe in our soup rotation. Outstanding!
I’m so glad you found my recipe Megan! That’s just awesome.
Today I cooked this soup and first can I say it was so easy, nothing difficult about it. I never had this soup at OG but, I’m glad I made it. This is the first time that I made it and it was delicious.
Thank you for sharing that with me, Falecia!
I’ve been making your recipe for a while now, it’s a favorite with us and my sister in law and her husband, also!
That’s so great! Thank you for sharing that with me, Suzanne!
This recipe was quick and easy to make for a weeknight meal!
The perfect weeknight meal indeed! I’m happy you enjoyed it, Tina.
I made this as written and it was perfect! I made a pot full for my daughter-in-law who was sick and she requested this soup when I offered to make supper for her family. I took it to her around noon, and she said that she and her husband ate THE WHOLE POT by suppertime! Well done! I wouldn’t change a thing.
Absolutely delicious! Fun to make and easy step by step instructions! Will Absolutely be making this again!
I’m so glad you enjoyed this soup!
I used to go to Olive Garden weekly for their Zuppa Toscana when I worked nearby, but now I live several hours away from the nearest location and I was having major withdrawals! I didn’t think I would be able to replicate it at home, but I surprised myself with this recipe. Thank you so much! This recipe is going in my regular rotation.
You’re so welcome! You can make Zuppa Toscana anytime at home now when you’re craving for it!
Love this recipe! Easy to make, and even easier to eat. I always serve it with a crusty bread, freshly made bacon bits and freshly shredded Parmesan. I usually change recipes up a little, but I don’t dare mess with this one. It’s a favorite dish, and I have a tradition of making it on my birthday, then inviting people over to enjoy it with me!
Sounds delicious! I’m happy that you love this soup!
Best soup ever! I changed it up for those of us who are dieting this month. No bacon or cream. I used 2% milk. Soup was still creamy and good. Eating leftovers the soup was great. I believe better the next day. Thanks for the recipe, it’s in my rotation.
I’m happy that you loved this soup, Adelle! Thank you for your great feedback.
This soup was one of the most delicious I have ever tried. The kale as a nice change from so many soups which use spinach! The bacon was the crowning glory for Zuppa Toscana! My husband loved it,too!!
Yay that’s wonderful! Happy to hear that your husband enjoyed it a lot!
May I suggest using Idaho potatoes instead of russet. Once they cook the soup is more creamy and delicious. I use only Idaho for soups.