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Zuppa Toscana – Olive Garden Copycat Recipe

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Make this Zuppa Toscana Soup recipe at home! A copycat Olive Garden recipe full of spicy Italian sausage, fresh kale, and russet potatoes in a creamy broth.

copycat Olive Garden Zuppa Toscana soup recipe in white bowl

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Zuppa Toscana

My family really enjoys soup. So much so that we eat it year-round. For us, it’s an economical meal – and it’s easy to make two meals out of it.

This is my recreation of Olive Garden’s famous “Zuppa Toscana”. My family loves that we can enjoy it any time the craving hits!

If you prefer, you can use chopped spinach in place of the kale – just be sure to add it at the very end just before serving. It doesn’t take very long for it to cook through. My local grocery store doesn’t always carry the bulk Italian sausage … you can buy the links instead and just cut them open, crumble the sausage and discard the casing.

cooking the meats for the soup

Recipe for Zuppa Toscana

  • bulk mild Italian sausage
  • red pepper flakes
  • bacon
  • small onion
  • chicken broth
  • potatoes
  • kale
  • heavy whipping cream
cooking the onions, adding the potatoes and kale to the soup

How to make Zuppa Toscana

Time needed: 45 minutes.

How to make Zuppa Toscana

  1. Crumble and brown the sausage.

    In a large soup pot or Dutch oven, crumble and brown the Italian sausage with the red pepper flakes over medium-high heat, until the sausage is no longer pink. Drain and set aside.

  2. Cook bacon.

    Cook the bacon in the same pot, over medium-high heat, until crisp. Remove the bacon to paper towels. Drain all but 2 tbsp. of the bacon grease.

  3. Add the onions and garlic.

    Add the onions and garlic to the pot; cook until the onions are soft, about 3-5 minutes.

  4. Pour in the chicken broth.

    Add the chicken broth. Bring to a boil.

  5. Add potatoes and kale.

    Add the potatoes and kale; lower the heat to medium and cook about 15-20 minutes, or until potatoes are tender.

  6. Stir in the bacon and sausage.

    Add the reserved bacon and sausage to the pot.

  7. Stir in cream.

    Stir in the cream. Heat through.

  8. Serve.

    Serve hot.

adding sausage and cream to soup

Zuppa Toscana: FAQs

If you run into any problems or if you would like some suggestions, be sure to read this section before leaving a comment.

I can’t find bulk sausage – what should I use?

Feel free to substitute Italian sausage links for the bulk sausage. Cut the links open, crumbling the sausage, and discard the casing.

What kind of Italian sausage should I use?

Use whatever kind of Italian sausage your family prefers – sweet, mild, or hot.

Can I cube the potatoes?

Yes! If you prefer, diced or cubed potatoes can be used in place of the sliced potatoes.

Do I have to use the red pepper flakes?

You can omit or reduce the amount of red pepper flakes if you are sensitive to spicy foods.

What does Zuppa Toscana mean?

It literally means “Tuscan Soup.”

What should I serve with Zuppa Toscana Soup?

We usually serve this with some kind of side salad and bread. Here are a few of my favorites from the blog: Italian-Style Salad, Cheesy Breadsticks, Soft Italian Breadsticks, and Cheesy Garlic Bread “Cinnamon” Rolls.

finished soup in pot with a scoop in the ladle

How did you like this soup recipe?

What did you think of this soup? Doesn’t it just hit the spot? This recipe is a family and reader favorite for a reason!

Did you run into any problems or did you have any questions? If so, comment down below and let me help!

If your family loved this recipe, I would love for you to leave a comment letting me know that, too! Other readers always love to see what people who have made the recipe thought!

spoonful of Zuppa Toscana soup over bowl

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overhead shot of soup in bowl
Click HERE to pin this recipe!
closeup finished Zuppa Toscana soup on bowl

Zuppa Toscana Soup

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Make this Zuppa Toscana Soup recipe at home! A copycat Olive Garden recipe full of spicy Italian sausage, fresh kale, and russet potatoes in a creamy broth.

Ingredients

  • 1 lb. bulk mild Italian sausage
  • 1 tsp. red pepper flakes
  • 1/2 lb. bacon, diced
  • 1 small onion, diced
  • 64 oz. chicken broth
  • 4-6 medium potatoes, scrubbed and sliced
  • 1 small bunch kale, stems removed and leaves chopped (about 3-4 cups)
  • 1 cup heavy whipping cream

Instructions

  1. In a large soup pot or Dutch oven, crumble and brown the Italian sausage with the red pepper flakes over medium-high heat, until the sausage is no longer pink. Drain and set aside.
  2. Cook the bacon in the same pot, over medium-high heat, until crisp. Remove the bacon to paper towels. Drain all but 2 tbsp. of the bacon grease.
  3. Add the onions and garlic to the pot; cook until the onions are soft, about 3-5 minutes.
  4. Add the chicken broth. Bring to a boil.
  5. Add the potatoes and kale; lower the heat to medium and cook about 15-20 minutes, or until potatoes are tender.
  6. Add the reserved bacon and sausage to the pot.
  7. Stir in the cream. Heat through.
  8. Serve hot.

Notes

  • Feel free to substitute Italian sausage links. Cut the links open, crumbling the sausage, and discard the casing.
  • Use whatever kind of Italian sausage your family prefers - sweet, mild, or hot.
  • If you prefer, diced potatoes can be used in place of the sliced potatoes.
  • You can omit or reduce the amount of red pepper flakes if you are sensitive to spicy foods.


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Nutrition Information:
Yield: 8 servings Serving Size: 1
Amount Per Serving: Calories: 573Total Fat: 37gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 99mgSodium: 1847mgCarbohydrates: 34gFiber: 3gSugar: 5gProtein: 27g

Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels.

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© Jamie Sherman
Cuisine: American / Category: Soup

Originally published on June 9, 2012. Updated on September 1, 2020.

Reader Interactions

Comments

  3. Six Sisters

    Wow! That soup is one of our favs! Can't wait to try it! Thanks for sharing with us on "Strut Your Stuff Saturday!" We hope to see you next week! -The Sisters

    Reply

  4. Debra

    Whenever we order from Olive Garden for lunch ( at the office ) they always laugh at me because this soup is what I always order!

    I cannot wait to try this recipe!! 🙂

    Reply

  6. Diane Balch

    Sausage, bacon, and cream… of course my family will love this soup. I make soup all year too… especially when I want a light meal. I hope you are sharing this today on foodie friday.

    Reply

  8. Michelles Tasty Creations

    Jamie,
    We will definitely be making this. My daughter LOVES this soup. Thanks so much for stopping by Creative Thursday this week. I couldn't do these parties without you. Can’t wait to see what you link up next week. Have a wonderful weekend.
    Michelle

    Reply

  9. Evelyn

    My hubby loves this soup but I have never tried to make it. I think I am surprising him with this. Thank you for sharing at Freedom Fridays!

    Reply

  12. Julie

    I LOVE soups. I love eating them and I love making them. This soup is definitely going into my "list of soups to make" list. I've pinned for future reference. I just love your blog! 🙂

    Julie

    Reply

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Love Bakes Good Cakes delivers delicious and simple family-friendly meals. Find everything from healthier recipes to over the top desserts!