Introduction
Zuppa Toscana is a rich and hearty Italian-inspired soup that has become iconic thanks to Olive Garden’s menu. The name literally means “Tuscan Soup,” and it’s a beautiful combination of Italian sausage, crispy bacon, hearty potatoes, and tender kale simmered in a creamy broth. Every spoonful delivers comfort, warmth, and flavor, making it one of the most requested soups in Italian-American kitchens.
This homemade version captures everything you love about the restaurant favorite but with fresher ingredients, customizable spice levels, and the satisfaction of making it from scratch.
Why I Love This Recipe
I love this recipe because it checks all the boxes for the perfect comfort meal. The smoky bacon, savory sausage, and creamy broth create a balance of flavors that feels indulgent but also nourishing. The addition of kale adds freshness and texture, and the potatoes make it filling enough to serve as a complete meal. It’s one of those soups that tastes even better the next day, making it great for meal prep.
Most importantly, it’s simple and budget-friendly to make at home—no restaurant visit required!
Why It’s a Must-Try Dish
- Comfort in a bowl – creamy, savory, and hearty.
- Restaurant-quality at home – save money but enjoy the same flavor.
- One-pot wonder – easy cleanup and perfect for busy days.
- Customizable – adjust spice levels, swap in different greens, or lighten it up with alternative dairy options.
- Crowd-pleaser – great for family dinners, potlucks, or casual entertaining.
Recipe Details
- Cuisine: Italian-American
- Course: Soup / Main Course
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Servings: 6 bowls
- Calories: ~410 per serving
Ingredients
- 1 lb Italian sausage (mild or spicy, casing removed)
- 4 slices thick-cut bacon, chopped
- 1 medium onion, diced
- 3–4 garlic cloves, minced
- 4 medium Russet potatoes, thinly sliced into half-moons
- 6 cups chicken broth (low-sodium preferred)
- 2 cups water
- 1 bunch kale, stems removed, leaves chopped
- 1 cup heavy cream (or half-and-half for lighter version)
- 1 tsp red pepper flakes (optional, for spice)
- Salt and freshly ground black pepper, to taste
- Grated Parmesan cheese (for serving, optional)
Simple Cooking Directions
- Cook sausage and bacon until browned.
- Add onion and garlic; sauté until fragrant.
- Stir in potatoes, broth, and water; simmer until potatoes are tender.
- Add kale and cream, season, and simmer a few more minutes.
- Serve hot, garnished with Parmesan if desired.
Step-by-Step Preparation Method
Step 1: Cook the Meats
- In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside.
- Add Italian sausage to the pot, breaking it into crumbles. Cook until browned and cooked through.
Step 2: Add Aromatics
- Stir in diced onion and cook until softened (about 5 minutes).
- Add minced garlic and cook for 1 minute until fragrant.
Step 3: Build the Soup Base
- Add sliced potatoes, chicken broth, and water.
- Bring to a boil, then reduce heat and let simmer for 15–20 minutes, or until potatoes are tender.
Step 4: Add Greens & Cream
- Stir in chopped kale and simmer for 5 minutes until softened.
- Pour in heavy cream and stir to combine.
Step 5: Final Seasoning
- Season with salt, black pepper, and optional red pepper flakes.
- Return bacon to the pot.
How to Serve
- Serve piping hot in bowls with a sprinkle of freshly grated Parmesan.
- Pair with crusty bread, garlic breadsticks, or a fresh salad.
- Great as a main dish or as a starter before an Italian meal.
Additional Recipe Tips
- Slice potatoes thin and evenly for faster, even cooking.
- For extra richness, stir in 1/4 cup Parmesan directly into the broth.
- If you like extra spice, use hot Italian sausage or increase red pepper flakes.
- For a lighter version, swap heavy cream with whole milk and reduce sausage.
Variations
- Chicken Zuppa Toscana – Replace sausage with ground chicken or turkey.
- Vegetarian Version – Use plant-based sausage and vegetable broth.
- Low-Carb Option – Replace potatoes with cauliflower florets.
- Seafood Twist – Add shrimp or clams for a coastal-inspired version.
Freezing & Storage
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze without cream for up to 2 months (add cream after reheating for best texture).
- Reheat: Warm on stovetop over low heat, stirring often.
Special Equipment Needed
- Large soup pot or Dutch oven
- Wooden spoon
- Sharp knife and cutting board
- Ladle for serving
Conclusion
Zuppa Toscana (Olive Garden Copycat) is the definition of cozy, hearty comfort food. With smoky bacon, savory sausage, creamy broth, and wholesome kale and potatoes, it’s a soul-warming dish that brings restaurant-quality flavor right into your kitchen. Simple, satisfying, and endlessly adaptable, this soup deserves a spot in your regular meal rotation
Zuppa Toscana (Olive Garden Copycat)
Description
Zuppa Toscana is a rich and hearty Italian-inspired soup that has become iconic thanks to Olive Garden’s menu. The name literally means “Tuscan Soup,” and it’s a beautiful combination of Italian sausage, crispy bacon, hearty potatoes, and tender kale simmered in a creamy broth.
Ingredients
Instructions
-
Step 1: Cook the Meats : In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside.Add Italian sausage to the pot, breaking it into crumbles. Cook until browned and cooked through.
-
Step 2: Add Aromatics : Stir in diced onion and cook until softened (about 5 minutes).Add minced garlic and cook for 1 minute until fragrant.
-
Step 3: Build the Soup Base : Add sliced potatoes, chicken broth, and water.Bring to a boil, then reduce heat and let simmer for 15–20 minutes, or until potatoes are tender.
-
Step 4: Add Greens & Cream : Stir in chopped kale and simmer for 5 minutes until softened.Pour in heavy cream and stir to combine.
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Step 5: Final Seasoning : Season with salt, black pepper, and optional red pepper flakes.Return bacon to the pot.
