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This Olive Garden Zuppa Toscana copycat recipe is everything you love about the restaurant favorite — savory Italian sausage, tender potatoes, hearty kale, crispy bacon, and a rich, creamy broth that tastes like it simmered all day. The best part? You can make this cozy soup at home in about an hour using simple ingredients.
What makes this Zuppa Toscana recipe so irresistible is how closely it captures the flavors of the Olive Garden original. The combination of sausage, potatoes, kale, and cream creates that signature restaurant-style soup that’s hearty enough for dinner but easy enough for a weeknight. Every spoonful is loaded with flavor, and it’s even better with warm bread for dunking.
If you’re craving more cozy soup recipes, be sure to try my Tuscan Chicken Soup, Chicken and Gnocchi Soup, Italian Penicillin Soup, and Marry Me Chicken Soup. They’re all family favorites that are perfect for chilly nights and easy dinners.
Grab a ladle — this rich and creamy Zuppa Toscana is comfort food at its finest. 💛
✨ Before You Begin
✨ Use kale for the classic version. Kale is what Olive Garden uses, and it holds up beautifully in hot broth without turning limp. Spinach can be substituted in a pinch, but kale should be the default.
✨ Peel and dice the potatoes evenly. For the best texture, peel the potatoes and cut them into roughly ½-inch pieces so they cook at the same rate and gently thicken the broth without falling apart.
✨ Don’t boil after adding cream. Once the cream goes in, keep the heat low. A gentle warm-through keeps the soup silky and prevents the broth from separating.
✨ Drain the grease, but keep a little. After cooking the bacon, pour off the excess fat but leave about 2 tablespoons in the pot — just enough to build flavor without making the soup heavy.
✨ Taste before salting. Sausage, bacon, and broth can vary widely in saltiness, so wait until the end before adding extra salt.
Zuppa Toscana Ingredients + Key Notes
Italian sausage – Mild or hot Italian sausage both work well. For the closest Olive Garden-style flavor, use hot Italian sausage.
Bacon – Adds smoky, savory depth and enriches the broth.
Yellow onion & garlic – Build the flavorful aromatic base of the soup.
Russet potatoes – The traditional choice for Zuppa Toscana. Peel and dice them evenly so they cook at the same rate and help lightly thicken the broth.
Chicken broth – Creates the savory foundation of the soup and balances the richness of the sausage and cream.
Heavy cream – Stirred in at the end for the signature creamy, restaurant-style broth.
Kale – The classic choice used in Olive Garden’s version. It holds its texture beautifully in the hot soup.
Salt & black pepper – Season to taste after the soup is finished, since the sausage, bacon, and broth all contribute salt.
🥣 How to Make Zuppa Toscana
Brown the sausage. Cook the Italian sausage in a large Dutch oven over medium heat, breaking it into crumbles, until fully cooked. Remove to a plate and set aside.
Cook the bacon. In the same pot, add the chopped bacon and cook until just crisp. Drain off excess grease, leaving about 2 tablespoons in the pot.
Build the base. Add the diced onion and sauté over medium-low heat until softened and translucent, about 5 minutes. Stir in the garlic and cook for about 30 seconds, just until fragrant.
Simmer the potatoes. Pour in the chicken broth and add the peeled, diced potatoes. Bring to a boil, then reduce heat and simmer uncovered for 18–22 minutes, until the potatoes are fork-tender.
Finish the soup. Return the sausage to the pot and stir in the kale. Simmer for 5–7 minutes, until the kale is tender. Reduce heat to low, stir in the cream, warm gently (do not boil), season with salt and pepper, and serve hot.
⭐ Pro Tips
⭐ Keep it creamy, not thick. Zuppa Toscana should be rich and silky, not overly thick. If the soup becomes heavier than you’d like, stir in a splash of chicken broth until it reaches your preferred consistency.
⭐ Add the cream over low heat. Stir in the heavy cream after reducing the heat to low. This helps keep the broth smooth and creamy and prevents curdling or separation.
⭐ Let the flavors mingle. Like many soups, Zuppa Toscana tastes even better after sitting for a few minutes. Let the soup rest for 5–10 minutes before serving so the flavors have time to come together.
Storing + Reheating + Freezing + Make-Ahead Tips
Storing: Let the soup cool completely, then transfer it to an airtight container and refrigerate for up to 3–4 days. The soup will thicken slightly as it chills, which is completely normal.
Reheating: Warm the soup gently on the stovetop over low to medium-low heat, stirring occasionally. You can also reheat individual portions in the microwave in short intervals, stirring between each. If the soup seems too thick after refrigeration, add a splash of chicken broth or cream to loosen it.
Freezing: Cream-based soups can sometimes separate after freezing and thawing. For the best texture, freeze the soup before adding the cream. Thaw overnight in the refrigerator, reheat gently, and stir in the cream just before serving. If you freeze the finished soup, it may separate slightly when reheated, but it will still be safe to eat.
Make-Ahead For the Soup: This is an excellent make-ahead soup because the flavors become even richer after a day in the refrigerator. Prepare the soup as directed, cool, and refrigerate until ready to reheat and serve.
For the Prep Work: The onion can be diced, the potatoes peeled and cut, and the bacon chopped up to 24 hours in advance, making dinner even easier when you’re ready to cook.
What to Serve With Zuppa Toscana
Cozy Breads: Nothing beats dunking a warm breadstick into that creamy broth. If you’re recreating the restaurant experience at home, copycat Olive Garden breadsticks are the classic choice.
Fresh + Flavorful Sides: To balance the richness of the soup, pair it with something bright and fresh like a Mediterranean Salad, Mediterranean Sheet Pan Vegetables, or Simple Roasted Red Peppers. These lighter sides keep the meal from feeling heavy while still pairing beautifully with the soup.
Sweet Finishes: Round out the meal with a classic Italian dessert. Tiramisu or Cannoli Dip are both perfect endings that make dinner feel like a night out — without leaving home.
✦ Frequently Asked Questions
✦ Is this the same as Olive Garden Zuppa Toscana?
This is a classic Olive Garden copycat made with the same key ingredients people expect — Italian sausage, potatoes, kale, and a creamy broth. While it isn’t the restaurant’s exact proprietary recipe, the flavor and texture are very similar.
✦ Do you peel the potatoes for Zuppa Toscana?
Yes. Russet potatoes are traditionally peeled for Zuppa Toscana. Peeling creates the smooth, tender texture most people expect from the classic Olive Garden-style soup.
✦ Can I use spinach instead of kale?
Yes. Kale is the traditional choice and holds up best in the hot broth, but spinach can be substituted if that’s what you have on hand. Stir it in during the last few minutes of cooking so it wilts gently without becoming mushy.
✦ Can I make Zuppa Toscana in the slow cooker?
Yes. Brown the sausage and bacon first, then sauté the onion and garlic for the best flavor. Transfer everything except the kale and cream to the slow cooker and cook on LOW for 6–8 hours or HIGH for 4–6 hours. Stir in the kale during the last 20–30 minutes of cooking, then add the cream just before serving.
✦ What sausage should I use?
Mild or hot Italian sausage both work well. For the closest restaurant-style flavor, use hot Italian sausage. If you prefer a milder soup, sweet Italian sausage is also delicious.
✦ Why is my soup too thick (or too thin)?
The potatoes naturally thicken the broth as they cook and continue to absorb liquid as the soup sits. If the soup becomes too thick, stir in a splash of chicken broth. If it’s too thin, simmer it uncovered for a few extra minutes to reduce slightly.
Still have questions? Drop them in the comments below and I’ll do my best to help! 💗
More Cozy Italian Soup Recipes
Italian Chicken Soup: This is my go-to cozy Italian-style chicken soup — hearty, flavorful, and the kind of dinner that makes everyone feel taken care of.
Italian Sausage Soup: A hearty, comforting soup made with savory Italian sausage, tender vegetables, and a richly seasoned broth — perfect when you’re craving bold, cozy flavors.
Chicken Tortellini Soup – Cheese-filled tortellini, tender chicken, and vegetables simmer together in a cozy, satisfying soup that’s always a family favorite.
Pasta E Fagioli Soup : A classic Italian soup with pasta, beans, and a deeply flavorful tomato-based broth — rustic, satisfying, and perfect for weeknight dinners.
Tomato Basil Soup: Smooth, cozy, and full of classic tomato-basil flavor — perfect when you want something lighter that still feels warm and comforting.
💗 Tried This Recipe?
If you enjoyed this Zuppa Toscana, please take a moment to leave a star rating and a quick comment — I love hearing how it turned out for you! Your feedback helps other home cooks decide if this recipe is right for them, too.
And if you’d like more cozy dinners like this, subscribe to my totally FREE newsletter — I’ll send you comfort food favorites, new recipes, and easy weeknight ideas straight to your inbox. 💌
Thanks for stopping by my kitchen today — happy cooking, friends! 💗 Kathleen
Zuppa Toscana Recipe (Olive Garden Copycat)
Ingredients
- 1 1/4 pounds Italian sausage (mild or hot), casings removed
- 1/4 teaspoon crushed red pepper flakes, optional
- 6 ounces bacon, chopped
- 1 1/2 cups yellow onion, diced
- 1 tablespoon garlic, minced
- 32 ounces low-sodium chicken broth
- 4 large russet potatoes, peeled and diced (½-inch pieces)
- 1 1/2 cups heavy cream
- 3 cups chopped kale, tough stems removed
- Salt and black pepper to taste
Instructions
- Brown the sausage (1 ¼ pounds) in a large Dutch oven over medium heat, breaking it into crumbles, until fully cooked. Remove to a plate.
- In the same pot, cook the bacon (6 ounces) until just crisp. Drain excess fat, leaving about 2 tablespoons in the pot.
- Add the onion (1 ½ cups) and sauté over medium-low heat until softened and translucent, about 5 minutes. Stir in the garlic (1 tablespoon) and cook 30 seconds, just until fragrant.
- Pour in the chicken broth (32 ounces) and add the potatoes (4). Bring to a boil, then reduce the heat and simmer uncovered for 18–22 minutes, until potatoes are fork-tender.
- Return the sausage to the pot and stir in the kale (3 cups). Simmer 5–7 minutes, until the kale is tender.
- Reduce heat to low and stir in the heavy cream (1 ½ cups). Warm gently — do not boil. Season with salt and pepper to taste and serve hot.
Fans Also Made:
Notes
- Keep it creamy, not thick. Zuppa Toscana should be rich but still slurpable. If it starts to feel heavy, add a splash of broth to loosen it.
- Add the cream last. Cream added at the end keeps the broth silky and prevents curdling or separation.
- Kale timing matters. Adding the kale near the end keeps it tender-chewy instead of overcooked and dull.
I made this with Lacinato Kale and two pounds of Italian Sausage. Everyone loved it! Great recipe.
Hey, Carol! That’s so healthy! We’re glad you like this soup. Thanks for sharing your tweak and positive review 🙂
I made this wonderful soup a few times now since you published it and need to thank you for the recipe. We love it.
I was never a fan of Italian sausage (although the rest of the family is) and had a couple of large Costco packages in the freezer. This recipe made good use of the sausage and I quickly changed my mind about not liking Italian sausage. I use a combo of hot and regular and found I could use all hot and not have a too spicy dish. I didn’t have spinach available one time but did have a row of chard that wasn’t getting used so I replaced the spinach with the chard leaves (rib removed from leaves). This worked very well. Beet leaves would probably work too.
Also as this is such a meaty soup we use it for a dinner main course with bread or buns. I have thickened the broth slightly with flour but it doesn’t need it – just our preference.
Thank you for sharing.
Hi Linda. So happy to hear your experience with this soup recipe. The chard is a fabulous alternative! My family often has this as a main course as well. Thanks again for your comment 🙂
How much chicken stock?
32 ounces 🙂
OMG this looks absolutely incredible!!! I can’t wait to try this <3
And your photos, how do you do it?!
Thanks Lindsey 🙂
You didn’t specify how much chicken broth. I can’t wait to try this! I love every recipe of yours I have ever made. I think the stuffed pepper soup is the one I’ve made most frequently. I made some yesterday, in fact. ????