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
The video calls for 4 cups Chicken broth and 6 cups of water, but the recipe is the exact opposite starting with 6 cups of Chicken Broth and 4 cups of water. I went with the later. More chicken broth the better
Hi David, the recipe was updated. The written version is the most up to date. Unfortunately we are not able to edit the video since it’s already been filmed.
This is a delicious soup! But I wonder why you use two cups of water instead of all broth?
Hi Cindy, you can definitly use all broth, it will have more of the chicken broth flavor that way, but it will still be good.
This is what I order when I go to Olive Garden. Have made it at home for years!
Deeeeelicious!
Wow!! This soup is delicious. And it gets even better reheated. You have the best recipes Natasha!
Very yummy and easy to make. My 7 yo daughter did a big portion of the making. Thanks for another yummy recipe Natasha! You are my best friend and chum in the kitchen 😉
I love this soup. I just leave out the sausage.
I made this and it turned out amazing. The instructions were easy to follow, and the soup was rich, comforting, and full of flavor — definitely one I’ll be making again.
This is a great soup for winter. Delicious and hearty soup that fills me up everytime.
I’m so happy you enjoyed it, Landon! Thank you for your review.
Super easy to make and everyone i’ve made this for loves it. This recipe has become a staple in my cooking! i’m just barely getting into cooking and this recipe along with Natasha’s others have given me a lot more confidence in my cooking skills!
I’m so happy to hear that, Abigail. Thanks so much for sharing.
Delicious soup that was quite easy to make! Definitely a go to soup!
I always love your recipes and this was no exception! It was delicious! Thank you so much!
You’re so welcome, Evie! Thank you for your awesome review.
Such a hearty and comforting soup! Perfect for winter meal prep!
Thank you for trying this recipe, Sophia! It really is the perfect comfort meal.
I made this with veggie broth and sans meat for my vegetarian household. It was a hit! Thank you for the recipe! 😋
You’re welcome, Jennifer! I’m glad you loved it.
This was soo good! It was creamy, warm, and hearty, the perfect dish for a snowy day!
It really is the perfect dish for a snowy day. I’m so happy you loved it, Colleen!
This is such a comforting and appetizing zuppa! I added a habanero and crushed red pepper and switched out the cream for milk and a little flour. Fantastic!
Great and easy recipe. Made just in time for the snowstorm coming to NC tomorrow.
I did too! In western NC. This is a great soup for cold, snowy days.
This is one of my favorite soups. It is my go to every fall and winter. Sometimes, I even make it in the summer. Thank you for the recipe.
This is my new favorite. So very flavorful.
One of our favorites! This recipe is a keeper.
Love this soup! Was easy to make, and honestly it is the best version I’ve had. It even tops the one at Olive garden also! Love how hearty and warming it is <3
Thanks for trying the recipe, Laurita! I’m so glad you loved it!