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
I just came upon your recipe and am excited to try it. I do a lot of my cooking via crockpot.
Can you make this in a crock pot if you cook meat and saute veggies ahead of time?
Hi Shawn, I think that could work, one of our readers wrote ” I usually make zuppa in a slow cooker and it tastes great! I just saute the garlic and onions and sausage on the stove first and then put all the ingredients (except the heavy cream) into the slow cooker for several hours and then add the cream in right at the end!” I hope that helps.
I used to make mine in the crock pot all the time. The flavor is amazing! Follow the recipe as is, just add the broth and potatoes to the pot. I also add in the sausage, onions and garlic when I start the pot. Let cook as long as you like, I usually do 8-10 hours. Leave the cream and kale for about 10-15 minutes before you’re ready to serve.
Made this tonight with my son and it was absolutely delicious! Very easy directions! Loved the visual image of the shopping list.
Awww that’s the best! Thank you so much for sharing that with me. I’m all smiles
Another delicious recipe from Natasha’s Kitchen. I made this before the weekend and my husband and I enjoyed it for three days in a row. I opted to add the kale right before serving each bowl (something I learned from working as a server at the olive garden years ago).
Thank you for sharing that tip with us Kris! I’m happy you enjoyed this recipe!
Hi Natasha, I made it today and it came out delicious 😋 Can I freeze the rest of the soup to enjoy again next week?
I’m so glad you enjoyed this recipe, Martha! One of our readers wrote: “I freeze this soup all the time! I usually make a triple recipe so I can freeze some for later… It’s as good, or better!” I hope this helps.
Made this soup for my husband and we both loved it.
That’s just awesome! Thank you for sharing that wonderful review, Jovon!
First time making it …. turned out great
thanks for the recipe
You are most welcome, Monte. Glad you loved it!
I would like to know if you have a recipe for stuffed mushrooms
Hi Pegi, you can check out my Stuffed Mushrooms recipe.
I have made so many of your amazing dishes, desserts. I am always so impressed how easy you make it. My family and I are grateful for you and all your efforts for us.
Thank you for your appreciation, Robert. It’s very inspiring for me to read good comments like this one.
I love your videos, you are a great cook…really pretty too.
1) How do you plan your weekly menus?
2) How do you maintain such a slender shape and eat all that good food? lol
3) What type kitchen counters to you have ?
Hi Sheila, thank you for that sweet compliment. I don’t have plans to do a menu but I love that idea and will consider it. I work out 4-5 times a week at F45 which is a high intensity 45 minute workout. It helps me a ton to be able to still enjoy the foods I love and feel stronger and more energized as well. We have quartz countertops and love them. There is more info on our counters in our kitchen tour post.
This recipe tastes just like the Olive Garden soup. I wanted to ask how long does this soup last in the fridge? Also, can i freeze some of it or is that not recommended?
Thanks for your great feedback and comparison, Sarah. I honestly haven’t tried freezing it. I’m not sure how the kale would hold up.
I worked at an OG years ago and we added the kale just before we served it. You could freeze without kale and add it when reheating on the stove.
Thank you so much for sharing that with us!
Kale freezes very well. I have seen it in the store in frozen vegetables. I tried it in soup and it was good. I like fresh if available. The frozen is good if you are on a hurry.
Loving all your recipes! No-fail which we all love!
I’ve made so many now and everything is good! Easy to follow and usually everything in fridge or pantry!
Awww that’s the best! Thank you so much for sharing that with me. I’m all smiles
This was so delicious and so easy to make. When my boyfriend came home he said it smells just like olive garden. Will save this recipe. Thank you!
I’m so glad you enjoeyd that, Erin! Thank you for sharing that with me!
This is the best recipe ever! I just moved out and am learning how to cook by following all your recipes! They are amazing!! Thank you so much, I love your cooking ❤
You are most welcome, Cindy! Thank you so much for your excellent review.
Can I substitute the Italian sausage for any other ground meat
Hello Yvonne, I imagine that should be alright too
I made this But I used some butter when the garlic and onion sautee along with a quarter of red pepper. Also, I slice russet potatoes instead of bite-size cut them, leaving the skin on..its delicious!
Sounds delicious. Thanks for sharing that with us, Sarah. Glad you loved it!
Delicious! The recipe says it makes 8 bowls and to me, that meant about half of my soup pot. so…. I doubled it for my crew. Don’t do that! I ended up having to pour half of it into another pot and cooking two separate pots! haha. It’s okay, it was my mistake. I think a single version would make one pot, maybe a little bit less than full. I made the soup with regular sausage, not HOT version b/c we are babies when it comes to spicy things. The only thing is, I wish there were measurements for the salt and pepper. I couldn’t figure out how much to add without over salting or undersalting. Kept having to go back and add more.
Thanks for another great recipe!
Thanks for sharing your experience making this recipe, Diana. I didn’t add the measurements for the seasoning because it really depends on your preference. It’s better to undersalt first, taste it, and then add more if you like. Thanks for trying out this recipe!
Diana, next time I recommend adding atleast 2 tsp (I used tblsp) when you add potatoes rather than wait to the end. Potatoes like pasta absorb the salt better while cooking. May sound like a lot but remember you are salting potatoes, onions, and eventually kale.
I have tried other copycat versions that are posted on the web, but so far, yours is a five stars rating. Thank you for sharing. Now I’m going to make your egg roll.
That is awesome yay! Thank you so much for your great review, Fred.
PIZCA ANDINA
Hi Natasha, Venezuelan farmers, who live in the high mountains of Mérida State quite cold) and have just a few chickens, a cow and a small piece of land, usually have a very simple,modest and unsophisticated but delicious soup called “pizca andina” for breakfast, very easy and cheap to make. Cut a big potato (o a little more) in small but bite square pieces, cut 2 or 3 green onions (white and green leaves included), cut a good amount of cilantro stems in 1 inch size and sauté in two soup spoons of butter until soft but not brown. In the same cooking pot pour 1 quarter of whole milk, add two tea spoons of salt or up to your best taste and go to a very moderate boiling and keep it so until potatoes are soft. When ready, add small dices of white cheese (salty preferably) and give it a few minutes to melt a bit. That is the original and traditional
recipe. Serve. I added my personal touch by adding some crispy bacon but I do´nt reveal it to any one cause my fellow cooks are VERY traditional and I would risk a probable and radical excommunication jejeje. Hope you try and enjoy it.
Thanks for sharing that with us, I hope I can try that recipe!
After discovering your videos, I find that you have some of the very best recipes, including the recipes on tv…. so simple, so good. On the top on my estimation.. a sweet way of displaying it.
Thank you for that wonderful compliment!
Made this soup quite a few times now and I am still impressed how delicious and easy it is to make.
Borscht with meat takes so much longer to make and I equally put them on a same rating scale.
Natasha great work again!
Thank you for that wonderful feedback Nikolai! I’m so glad you enjoyed this recipe!
I made this today. Delicious. I used sweet mild sausage. However, the liquid was too much compared to the ingredients. Added extra potatoes, sausage, and cream. When I make it again, I will not use so much water.
Hi Linda, I’m so glad you enjoyed it. Yes, you can definitely add more bulk if you love a heartier soup.