There’s something cozy and comforting about a bowl of Zuppa Toscana. This is the kind of Tuscan soup that instantly warms you from the inside out. Growing up, this was one of my favorite soups, and I still remember how comforting that creamy broth with spicy sausage, tender potatoes, and kale tasted on a chilly night. Over the years, I’ve perfected my own homemade version of Olive Garden’s Zuppa Toscana, and this easy recipe captures all the same restaurant-quality flavor, right in your kitchen. Made with simple, fresh ingredients like spicy Italian sausage, chicken broth, and heavy cream, this soup is hearty, nourishing, and the ultimate comfort food for any soup season.
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Table of Contents
- Why You’ll Love This Olive Garden Copycat Recipe
- What Does Zuppa Toscana Taste Like?
- Ingredients for Zuppa Toscana Soup
- How to Make Zuppa Toscana Soup
- Kale vs. Baby Kale – What’s the Difference?
- What to Serve with Zuppa Toscana
- How to Store Zuppa Toscana
- More Soup Favorites from Elicit Folio
- FAQ
- Zuppa Toscana Recipe (Olive Garden Copycat)
- Craving More?
Why You’ll Love This Olive Garden Copycat Recipe
- This is the homemade version of Olive Garden’s Zuppa Toscana. This will taste the same, if not better than the restaurant!
- This is a no fuss recipe made in one large pot or Dutch oven, perfect for easy cleanup.
- My recipe is easy and full of flavor, without a ton of unnecessary additions. You will find this version to be savory, hearty and comforting for soup season.
- Easily customizable. You can use hot sausage for spice lovers or sweet Italian sausage for a gentler kick.
- Pairs deliciously with a sprinkle of Parmesan cheese and a side of crusty bread.
What Does Zuppa Toscana Taste Like?
Zuppa Toscana (which means Tuscan Soup) tastes like a hug in a bowl! It’s creamy, savory, and a little spicy. The spicy Italian sausage adds heat, the tender potatoes make it filling, and the bacon and garlic bring a rich depth of flavor. The swirl of heavy cream ties it all together into a silky, comforting soup you’ll crave all soup season long.
Ingredients for Zuppa Toscana Soup
Here’s everything you’ll need to make this Olive Garden copycat at home:
- 8 slices bacon – Adds a savory flavor and crispy texture.
- 1 medium onion, diced – Sautéed until translucent for a flavorful base.
- 1 pound hot Italian sausage – Use hot Italian sausage or sweet Italian sausage, or mild Italian sausage depending on preference.
- 1 tablespoon minced garlic (about 3 garlic cloves) – Infuses the broth with aromatic flavor.
- 4 cups chicken broth – The foundation of your creamy broth; low-sodium is best for control.
- 1 cup water – Helps thin the soup just enough for the perfect consistency.
- 4–5 Yukon Gold, cut into 1-inch cubes – Creates those delicious tender potatoes.
- 2 cups heavy cream – Adds luscious creaminess to your favorite soup.
- 4 cups baby kale – A milder, softer option than regular kale. (See section below for the difference!)
- Salt and black pepper to taste – I used around 3 tsp salt and 1 tsp ground black pepper. These are guesses, but measure with your heart!
- Optional: ¼ tsp red pepper flakes – Add for a little kick.
- Optional garnish: Freshly grated Parmesan cheese – Complements the creamy soup beautifully.
How to Make Zuppa Toscana Soup
Follow these easy steps for a cozy pot of soup made with love:
STEP 1: Prep Veggies and Cook the Bacon – Prepare your veggies by dicing one onion, potatoes, and mincing garlic. Chop bacon into small bits. In a large pot or Dutch oven, cook bacon over medium heat until crispy. Remove with a spoon and set aside on a paper towel-lined plate. Leave about 1 tablespoon of bacon grease in the pot.
STEP 2: Sauté the Aromatics – Add diced onion to the pot and cook for 3 – 4 minutes, until soft and translucent. Stir in the minced garlic and cook for another 30 seconds, until fragrant.
STEP 3: Brown the Sausage – Add the spicy Italian sausage and cook over medium-high heat, breaking it apart with a wooden spoon. Cook until browned and no longer pink. Drain excess fat if needed.
STEP 4: Add the Potatoes and Broth – Pour in the chicken broth and water, then add the diced potatoes. Allow mixture to simmer uncovered for 15–20 minutes, or until the potatoes are fork-tender.
STEP 5: Stir in the Cream and Kale – Lower the heat and stir in heavy cream and baby kale. Let the soup simmer gently for 5 minutes, until the kale is wilted and tender.
STEP 6: Season and Serve – Taste and season with salt and black pepper as needed. Stir in the crispy bacon just before serving. Garnish with freshly grated parmesan cheese, bacon, or a pinch of red pepper flakes, and serve with crusty bread. Enjoy!
Kale vs. Baby Kale – What’s the Difference?
Both kale and baby kale are nutrient-dense superfoods that add a boost of vitamins and minerals to your Zuppa Toscana soup. They also add a lovely green color to Zuppa Toscana, but they have slightly different textures and flavors.
- Kale: Mature kale leaves are thicker and heartier, adding more chew and earthy flavor. It holds up well in longer simmering soups, but may have a bitter bite if it is not massaged before cooking.
- Baby Kale: Softer and milder. Baby kale is similar to spinach and gives your soup a more delicate texture. It’s the perfect compromise for those who do not like the bitter taste of kale. It’s easier to eat raw or lightly wilted; perfect for a creamier Zuppa Toscana texture.
What to Serve with Zuppa Toscana
This soup pairs well with:
- Warm crusty bread or garlic knots
- A simple Caesar salad or Italian chopped salad
- Roasted vegetables for extra comfort
How to Store Zuppa Toscana
Before storing, allow your soup to cool completely, then store leftovers in an airtight container in the refrigerator for 3–4 days. To reheat: Warm gently on low heat on the stovetop or microwave in 30-second intervals, stirring occasionally. Avoid boiling to prevent the cream from separating. I do not recommend freezing this soup since dairy-based soups do not freeze well.
More Soup Favorites from Elicit Folio
If you loved this Zuppa Toscana copycat, try these cozy soup recipes next:
- Creamy Lasagna Soup
- Savory Ham & Potato Soup
- Tortellini Soup
- Chicken Noodle Soup
FAQ
Can I make this recipe dairy-free?
Yes! Swap the heavy cream for full-fat coconut milk and vegan parmesan for a dairy-free twist.
How can I make my Zuppa Toscana spicier?
Use hot Italian sausage and a pinch of red pepper flakes for extra heat.
Is this Zuppa Toscana gluten-free?
Yes, this soup is naturally gluten-free as long as your sausage and broth do not contain hidden gluten.
Can I use spinach instead of kale?
Absolutely, spinach wilts even faster and offers a lighter texture.
How do I remove the bitter taste from kale?
If your kale tastes a little bitter, don’t worry, there’s an easy fix! Simply massage the kale before adding it to your soup. Drizzle a tiny bit of olive oil over the leaves and gently rub them with your hands for about 1-2 minutes. This helps break down the fibrous texture, softens the leaves, and mellows out the bitterness.
Zuppa Toscana Recipe (Olive Garden Copycat)
Ingredients
- 8 slices Bacon, chopped
- 1 Medium Onion, diced
- 1 lb Hot Italian Sausage , ground, case removed
- 1 tbsp Garlic, minced
- 4 cups Chicken Broth
- 1 cup Water
- 4 – 5 Yukon Potatoes, peeled and chopped
- 2 cups Heavy Cream
- 4 cups Baby Kale
- Salt & Pepper to taste
Instructions
- Prepare your veggies by dicing one onion, potatoes, and mincing garlic. Chop bacon into small bits. In a large pot or Dutch oven, cook bacon over medium heat until crispy. Remove with a spoon and set aside on a paper towel-lined plate. Leave about 1 tablespoon of bacon grease in the pot.
- Next, add diced onion to the pot and cook for 3 – 4 minutes, until soft and translucent. Stir in the minced garlic and cook for another 30 seconds, until fragrant. Add the hot Italian sausage and cook over medium-high heat, breaking it apart with a wooden spoon. Cook until browned and no longer pink. Drain excess fat if needed.
- Pour in the chicken broth and water, then add the diced potatoes. Allow mixture to simmer uncovered for 15–20 minutes, or until the potatoes are fork-tender.
- Lower the heat and stir in heavy cream and baby kale. Let the soup simmer gently for 5 minutes, until the kale is wilted and tender. Taste and season with salt and black pepper as needed. Stir in the crispy bacon just before serving. Garnish with freshly grated parmesan cheese, bacon, or a pinch of red pepper flakes, and serve with crusty bread. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Craving More?
If you make this recipe, I’d love to see your creation! Tag me on Instagram @elicitfolio or leave a comment below. Don’t forget to follow along on Pinterest for more comforting soup recipes and cozy kitchen inspiration.
This looks really good! I order this at Olive Garden all the time, so I can’t wait to try your version.
This hits all the right notes for a cosy fall meal. I love that you used spicy Italian sausage—it gives the broth such a satisfying kick without needing a ton of extra seasoning. The balance of richness and greens is just right. Can’t wait to try this one out.
This is the first time I heard about Zuppa Toscana. It looks so yummy! I will definitely try it soon.
I have never had Zuppa Toscana soup before, I will say this looks so delicious and I need to try this recipe myself, I bet my kids would enjoy this!
This looks so hearty and filling. Definitely adding it to my recipes list.
Great recipe. I love all of their soups and have made a few versions at home, so I definitely need to try this one too.
You know, I’m not a fan of kale, but I try to use it in recipes like this one. Great recipe, the zuppa toscana is delish.
This is a delicious recipe. I needed to see this because the weather is perfect for it.