Zuppa Toscana Soup (Better Than Olive Garden)

Zuppa Toscana soup is a classic Olive Garden dish that combines spicy Italian sausage, bacon, potatoes, and kale in a rich and creamy soup. It’s incredibly easy to make at home and will surely become a favorite for soup season!

Bowls of Zuppa Toscana Soup. — *Photo: Gayle McLeod*

Why You’ll Love This Zuppa Toscana Soup

A fresh pot of this Zuppa Toscana soup always makes eating at home that much cozier. It’s one of Olive Garden’s most popular recipes (for good reason!), but you can save yourself the time and effort of going out by making it at home. I often describe it as a “meat and potatoes soup,” but one where the Italian sausage and bacon impart deliciously smoky and spicy undertones to the creamy broth. Plus, I love adding extra kale or spinach for more greens, because I’m all about balance. This Olive Garden copycat recipe is truly a nostalgic one, so if you haven’t yet tried it, let me tell you why you’ll love it:

It’s made all in one pot. Once all the ingredients are prepped, the soup is cooked and simmered in one pot in less than 30 minutes.
It’s a full meal kinda soup. The sausage, potatoes, and kale are hearty enough to fill you up!
There’s plenty of room for creativity. You can add more crunchy toppings, sprinkle cheese, or bulk it up with protein and fiber (I love adding white beans). I’ll share more ideas below.
Make it an Olive Garden dinner spread. To replicate my family outings at Olive Garden at home, I’ll often make shrimp scampi and chicken marsala (two other recipes you’ll find on Olive Garden’s menu), along with this soup. This spread is always a hit for large dinner parties!

Zuppa Toscana Ingredients

Meat: The heart of this soup is spicy Italian sausage, but the bacon bits add that extra oomph for a richer pork flavor.
Potatoes: You can use Yukon Gold or white potatoes. Waxy potatoes like these will hold their shape better than russet potatoes.
Kale: I’m using dino kale, but you could use curly kale or another favorite leafy green like baby spinach or chard.
Aromatics: A mix of onion, garlic, and Italian seasoning helps round out all the flavors.
Liquids: Heavy cream is traditionally used. But if you’re dairy-free, you can also use cashew cream or coconut cream (though the coconut flavor might pop through) along with the chicken broth.

Find the printable recipe with measurements below

How To Make Zuppa Toscana Soup

Cook the bacon and onions. Sauté the bacon until crispy, remove to a paper-towel-lined plate, and spoon out excess oil except for one to two tablespoons. Then, sauté the onions until softened, add the garlic, and cook until fragrant.

Cook the sausage. Add the sausage, breaking it up with your spatula, and sauté until cooked through. Then, add the potatoes, Italian seasoning and broth, and bring it to a boil. Reduce the heat to medium-low and let it simmer uncovered for 10 minutes.

Add the kale and sausage. Once the potatoes are done, add the chopped kale, bacon, and heavy cream. Give everything a stir and let it simmer for another 5 minutes, so that the flavors can meld together. Then you’re done!

Flavor Additions

Add extra veggies: Besides kale, you can also add Swiss chard, spinach, zucchini, or bell peppers for extra color and nutrients.
Garnish with crunchy toppings: I love parmesan crisps, but you can also add roasted chickpeas or crispy shallots.
Add more cheese: If you love an extra indulgent soup, add freshly shaved parmesan on top!
Make it heartier: Add white beans or chickpeas for extra protein and fiber. I personally love white beans for an extra Tuscan feel.

Storage Tips

To store in the fridge: Let the soup cool to room temperature before placing it in an airtight container. It can be stored for 4 to 5 days.
To freeze for later: This is a great option for freezer meal prep. Just store leftovers in a freezer-safe container for up to 3 months.
Reheating tips: Reheating this soup is a cinch! Thaw it in the fridge overnight, then reheat it on the stovetop or microwave until it’s warmed through.

More Soup Recipes

If you make this Zuppa Toscana soup recipe, I’d love to hear how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration and exclusive content, join my free newsletter here.

Description

A pot of this Zuppa Toscana soup always makes eating at home that much cozier! This Olive Garden copycat is rich, creamy, and oh-so delicious. Watch how I make this in my kitchen in the video below!

Cook the bacon. In a large pot over medium heat, add the bacon and sauté until browned, about 5 minutes. Remove the bacon to a paper-towel lined plate and spoon out excess oil, leaving about one tablespoon in the pot to cook the sausage and add flavor.
Cook the onions. Add the onions to the pot, turn the heat to medium-high, and sauté for 3 to 4 minutes, until softened. Then, add the garlic and sauté for another 30 seconds.
Cook the sausage. Add the sausage, breaking it up with your spatula and sauté until cooked through, about 5 minutes.
Add the potatoes and broth. Add the potatoes, Italian seasoning and chicken broth, and bring it to a boil. Then, reduce the heat to medium-low and let it simmer uncovered for 10 minutes, until the potatoes are fork tender.
Add the kale, bacon and cream. Once the potatoes are done, add the chopped kale, bacon, and heavy cream. Give everything a stir and let it simmer for another 5 minutes.
Garnish and serve. Ladle the soup into bowls and garnish with ground black pepper before serving.

Storage tips: Store leftovers in the fridge for 4 to 5 days or up to 3 months in the freezer.
For me, 4 cups of roughly chopped kale was from 4 to 5 large stems or about half a bunch.

©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

Recipe testing the Zuppa Toscana soup in my kitchen.

Behind The Scenes

With the rain we’ve been having the last few weeks I’ve had this recipe on repeat. And I even gave Emily (my social media manager) a batch for her and her husband to enjoy. Because it’s hard to beat the cozy, comforting vibes of this soup on a cold and rainy day. Needless to say, all of our bellies were happy!