Zuppa Toscana (Olive Garden Copycat Recipe)

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This Olive Garden Zuppa Toscana copycat is the real-deal cozy soup made with Italian sausage, tender potatoes, hearty kale, and a rich creamy broth — just like the restaurant version everyone craves.

What makes it so good is how closely it sticks to the Olive Garden original — from the browned Italian sausage to the tender potatoes and kale that give the soup its signature texture. Finish with cream at the end, and you get that signature silky, restaurant-style soup — without anything fussy.

If you’re in a soup mood, you might also love my Tuscan Chicken Soup, Chicken and Gnocchi Soup, Italian Penicillin Soup, and Marry Me Chicken Soup next — all cozy, family-friendly favorites.

Grab a ladle — this one tastes like comfort in a bowl. 💛

✨ 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.

✨ Dice the potatoes evenly. Aim for about 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 separating.

✨ Drain the grease, but keep a little. After cooking the bacon, pour off excess fat but leave about 2 tablespoons in the pot — just enough for flavor without heaviness.

✨ Taste before salting. Sausage and bacon vary widely in saltiness, so wait until the end to season.

Zuppa Toscana Ingredients + Key Notes

This is just a quick glance at what you’ll need. For exact measurements and the full ingredient list, head down to the recipe card below.

• Italian sausage – Sweet Italian sausage is closest to the Olive Garden version; spicy can be used for more heat.
• Bacon – Adds smoky depth without overpowering the broth.
• Yellow onion & garlic – The aromatic base of the soup.
• Russet potatoes – Traditional choice; they soften beautifully and lightly thicken the broth.
• Chicken broth – Forms the body of the soup.
• Heavy cream – Added at the end for that signature rich finish.
• Kale – Hearty and sturdy; holds its texture in hot broth.
• Salt & black pepper – Season to taste at the very end.

🥣 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 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.

💗 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. 💌

⭐ Pro Tips

⭐ 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.

Storing + Reheating + Freezing + Make-Ahead

Store

• Let the soup cool, then transfer to an airtight container and refrigerate for 3–4 days. The soup will thicken slightly as it sits (that’s normal).

Reheat

• Warm gently on the stovetop over low to medium-low heat, stirring often. You can also microwave in short bursts, stirring in between. If it seems thicker after chilling, add a splash of broth (or a little cream) to loosen it back up.

Freeze

• Cream-based soups can be a little fussy in the freezer. For the best texture, freeze the soup before adding the cream. Thaw overnight in the fridge, reheat gently, and stir in the cream at the end. If you freeze the fully finished soup, it may separate a bit when reheated — still safe to eat, just not quite as silky.

Make-Ahead

• This soup is a great make-ahead dinner because the flavor gets even better overnight. If you’re planning ahead, you can also chop the onion and potatoes and prep the bacon up to 24 hours in advance, then cook fresh when you’re ready.

Food Safety:

• If you’d like more info on food safety, check out this link.

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. It’s not the restaurant’s exact proprietary recipe, but the flavor and texture are right on target.

✦ Can I use spinach instead of kale?
Yes. Olive Garden uses kale, which holds up better in hot broth, but spinach works if that’s what you have. Stir spinach in right before serving so it wilts gently and doesn’t turn mushy.

✦ Can I make Zuppa Toscana in the slow cooker?
Yes — and it turns out great. Brown the sausage and bacon first, then sauté the onion and garlic on the stovetop for the best flavor. Transfer everything to the slow cooker except the cream and kale. Add broth and potatoes, then cook on LOW for 6–8 hours or HIGH for 4–6 hours, until the potatoes are tender. Stir in the kale during the last 20–30 minutes, then add the cream at the end and warm through.

✦ Can I make this dairy-free?
You can, but it won’t taste exactly like Olive Garden. Use full-fat coconut milk or an unsweetened dairy-free cream alternative, and keep the heat low when warming so it stays smooth.

✦ What sausage should I use?
Sweet (mild) Italian sausage is closest to the Olive Garden version. If you like more heat, use hot Italian sausage or add a pinch more red pepper flakes — just remember the soup should be cozy and savory, not aggressively spicy.

✦ Why is my soup too thick (or too thin)?
Potatoes naturally thicken the broth as they simmer and as the soup sits. If it’s too thick, add a splash of broth. If it’s too thin, simmer a few extra minutes uncovered to reduce slightly.

Still have questions? Drop them in the comments — I love helping you cook with confidence! 💗

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 Gnocchi Soup: Soft pillowy gnocchi, tender chicken, and a creamy broth come together in this restaurant-style favorite that feels indulgent but still family-friendly.
• 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.

Thanks for stopping by my kitchen today — happy cooking, friends! 💗 Kathleen

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Zuppa Toscana (Olive Garden Copycat)

Skip takeout and make Olive Garden right in your kitchen with my Zuppa Toscana! Savory sausage, salty bacon, & creamy broth whip up in just an hour!

Prep Time20 minutes mins

Cook Time40 minutes mins

Total Time1 hour hr

Servings: 6 servings

Author: Kathleen

Ingredients

• ▢ 1 1/4 pounds sweet Italian sausage 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:

• 
  Chicken Florentine Soup
• 
  Chicken Tortellini Soup
• 
  Sausage Tortellini Soup
• 
  Tuscan White Bean Soup

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Notes

1. 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.
2. Add the cream last. Cream added at the end keeps the broth silky and prevents curdling or separation.
3. Kale timing matters. Adding the kale near the end keeps it tender-chewy instead of overcooked and dull.

Nutrition

Serving: 1serving | Calories: 806kcal | Carbohydrates: 35g | Protein: 26g | Fat: 64g | Saturated Fat: 28g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 24g | Cholesterol: 158mg | Sodium: 956mg | Potassium: 1176mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1961IU | Vitamin C: 24mg | Calcium: 121mg | Iron: 3mg

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