Zuppa Toscana

Zuppa Toscana Soup is one of those cozy, crave-worthy recipes that somehow tastes even better than the restaurant version. If you’ve ever found yourself daydreaming about that creamy, sausage-packed bowl from Olive Garden, this is your sign to make it at home, and spoiler alert: it’s ridiculously simple.

Make it a meal and serve with alfredo, my easy garlic knots and a side salad!

Why You’ll Love This Recipe

• Olive Garden copycat recipe: Tastes just like the classic Zuppa Toscana from Olive Garden—maybe even better.
• Cold weather dinner: Perfect for chilly nights when you want something warm, filling, and satisfying.
• Family-friendly dinner: A guaranteed crowd-pleaser that even picky eaters love.
• Meal prep recipe: This soup stores well and tastes even better the next day, making it great for leftovers.

If you’re craving that creamy, cozy copycat soup from Olive Garden, this homemade Zuppa Toscana hits the mark—and then some. It’s loaded with spicy sausage, tender potatoes, crispy bacon, and hearty kale, all swimming in a rich, garlicky broth that tastes like it simmered all day.

The best part? It comes together in one pot and under an hour, making it perfect for busy weeknights or lazy weekends. This is comfort food without the fuss, and once you try it, you’ll never need the restaurant version again.

Ingredients You’ll Need

You don’t need a long grocery list to pull off big flavor. This Zuppa Soup keeps things simple with pantry staples and just the right amount of spice. Here’s what you’ll need and a few tips to make each ingredient work even harder for you:

• Italian sausage – Go for spicy if you like a little heat, or mild for a more classic flavor. Brown it well for extra depth.
• Bacon – Just a few strips add a smoky, salty base that levels up the whole soup.
• Onion – Yellow or white both work. Dice it fine so it melts into the broth.
• Red pepper flakes – Totally optional, but they add a subtle kick that pairs perfectly with the cream.
• Garlic – Fresh is best. Smash and mince it for max flavor release.
• Chicken broth – Use low-sodium so you can control the saltiness.
• Water – Helps stretch the broth without overpowering the other flavors.
• Potatoes – Russet or golds are ideal. Slice them thin so they cook faster and get that silky texture.
• Kale – Tear it into bite-sized pieces and remove the stems. It softens as it simmers.
• Half and half – This gives the soup its signature creaminess without being too heavy.

Together, these simple ingredients build a soup that feels like a hug in a bowl. Cozy, flavorful, and totally weeknight-friendly.

Jesseca’s Recipe Review

This copycat toscana soup is a forever favorite in our house. It’s rich, cozy, and tastes like something you’d get at a restaurant, but way better and way easier. The combo of sausage, bacon, and creamy broth hits every comfort food craving, and it’s one of those recipes that somehow tastes even better the next day.

---

Tip from Jesseca:

Slice your potatoes nice and thin (about ¼ inch or less) so they cook faster and soak up all that savory flavor. If you’re in a rush, you can even par-cook them in the microwave for a few minutes before tossing them in the pot.

Variations and Substitutions

This Olive Garden zuppa toscana soup is super flexible, which makes it perfect for customizing to your tastes or what’s already in your kitchen. Here are a few easy swaps and creative twists to try:

• Sausage – Swap Italian sausage with ground turkey or chicken for a leaner version. Add a pinch of fennel and red pepper flakes to mimic the flavor.
• Bacon – Not a fan? Skip it or sub with pancetta or even smoked turkey bacon.
• Kale – Spinach works great in place of kale, especially if you want a softer green that cooks faster.
• Half and half – Use heavy cream for a richer soup, or lighten things up with whole milk.
• Heat level – Tone it down by using mild sausage and skipping the pepper flakes, or kick it up with hot Italian sausage and a pinch of cayenne.

No matter how you mix it up, this soup holds on to its cozy, craveable charm.

Copycat Olive Garden Zuppa Toscana

Making this at home is surprisingly easy and totally weeknight-friendly. Here’s a quick look at how it all comes together:

1. Brown the meats – Start by cooking the sausage, bacon, and onion together until browned and tender.
2. Add garlic – Stir in the garlic and cook until fragrant.
3. Simmer the soup – Pour in broth, water, and potatoes. Simmer until the potatoes are fork-tender.
4. Finish with cream + greens – Stir in chopped kale and half and half. Cook until the kale is soft and everything is hot.

That’s it! Cozy, comforting, and ready in under an hour. Scroll down for the full, detailed recipe.

Recipe Tips and FAQ’s:

Storage and Make-Ahead Instructions

This soup is a great make-ahead meal and stores like a champ. The flavors only get better as it sits, making leftovers a total win.

• To store: Let the soup cool completely, then transfer to an airtight container. Keep it in the refrigerator for up to 4 days.
• To reheat: Warm on the stovetop over medium-low heat or microwave in short bursts, stirring often. If the soup thickens in the fridge, just add a splash of broth or water to loosen it up.
• To freeze: This soup can be frozen, but keep in mind that the texture of the potatoes and cream may change slightly. If you plan to freeze it, consider holding off on adding the half and half until you’re ready to reheat. Store in a freezer-safe container for up to 2 months.
• Make-ahead tip: You can fully prep the soup (minus the kale and cream) 1 to 2 days in advance. When you’re ready to serve, reheat the base, stir in the kale and half and half, and simmer until warmed through.

Want to save this recipe?

Enter your email below & we’ll send it to your inbox. Plus get great new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Email *

Send

4.84 from 6 votes

Zuppa Toscana Recipe

Author Jesseca

Prep: 20 minutes mins

Cook: 45 minutes mins

Total: 1 hour hr 5 minutes mins

Serves: 10 servings

This easy Zuppa Toscana recipe tastes exactly like Olive Garden’s most popular soup. Made in one-pot with crumbled sausage, crispy bacon, and potatoes that are all simmered in a creamy broth. This is our favorite Olive Garden copycat recipe!

Print

Pin Recipe

Rate

Save Saved!

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• ▢ 1 lb Italian sausage
• ▢ 4 strips of bacon (diced)
• ▢ 1/2 large onion (chopped)
• ▢ 1-2 teaspoons crushed red pepper (optional)
• ▢ 3 garlic cloves (minced)
• ▢ 3 ( 14.5 oz) cans chicken broth
• ▢ 1¾ cups water
• ▢ 3 large potatoes (washed but not peeled and cubed)
• ▢ 4 cups kale (thinly sliced)
• ▢ 1 cup half and half

Instructions

 

• Place a large Dutch oven or soup pot over medium heat.
• Add the Italian sausage, chopped bacon, diced onion, and red pepper flakes (if using). Cook for 5 to 8 minutes, stirring often and breaking up the sausage as it browns. Continue until the sausage is cooked through and the onion is soft and translucent.
• Stir in the minced garlic and cook for about 1 minute, just until it becomes fragrant. Be careful not to burn it.
• Pour in the chicken broth, water, and diced potatoes. Bring everything to a gentle simmer. Let the soup cook for about 30 minutes, or until the potatoes are tender when pierced with a fork.
• Stir in the chopped kale and half and half. Continue to simmer for 10 to 15 more minutes, until the kale is softened and the soup is fully heated through.
• Taste and adjust seasoning if needed. Ladle into bowls and serve hot with crusty bread or a sprinkle of parmesan, if desired.

Notes

• I like to use a 5.5 quart dutch oven for this recipe.
• Substitute the 1/2 and 1/2 for heavy cream for a more hearty soup.
• Top the soup with freshly grated parmesan cheese if desired.
• This soup can be a little greasy. If you let the soup cool for a few minutes the grease will move to the top. You can spoon it off.

Equipment

Bowls

Hamburger Meat Chopper

Dutch Oven

Nutrition

Serving: 1cupCalories: 242kcalCarbohydrates: 14gProtein: 10gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 44mgSodium: 371mgPotassium: 472mgFiber: 1gSugar: 2gVitamin A: 1020IUVitamin C: 13mgCalcium: 65mgIron: 1mg

The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.

Course Soups

Cuisine American

Did You Make This?

Don’t forget to leave a rating below and let me know what you thought!

Pin for later:

Sharing is caring!