This Zuppa Toscana is a homemade copycat recipe of the Olive Garden favorite, yet so much better! Make it easy with Italian sausage, kale, potatoes, and bacon.

Zuppa Toscana in a yellow Dutch oven on a white board.

Contents

Homemade Zuppa Toscana: Recreate Olive Garden’s Iconic Soup at Home

Embark on a culinary journey to the heart of Tuscany with our exquisite homemade Zuppa Toscana recipe. This dish is not just a soup; it’s a comforting masterpiece, meticulously crafted to replicate the beloved Olive Garden classic, often surpassing it in freshness and flavor. Imagine a rich, creamy broth brimming with savory Italian sausage, crispy bacon, tender golden potatoes, and vibrant kale. It’s a hearty, soul-warming meal that promises to satisfy your cravings and bring a taste of Italy right to your dining table. Perfect for chilly evenings, family gatherings, or simply when you desire a deeply satisfying and easy-to-make dish, this Zuppa Toscana is destined to become a staple in your recipe repertoire.

Why You’ll Adore This Zuppa Toscana Recipe

Zuppa Toscana holds a special place in the hearts of soup enthusiasts, celebrated for its unique blend of textures and robust flavors. Our version takes everything you love about the restaurant favorite and elevates it, offering numerous reasons why it will become your go-to recipe:

Unforgettable Flavor Profile: Each spoonful of this soup is a symphony of flavors. The crispy, rendered bacon lays down a savory foundation, followed by the irresistible zest of Italian sausage – whether you opt for mild or a fiery spicy variant. Fresh garlic and onion introduce a sweet, aromatic depth, harmonizing with the herbaceous notes of Italian seasoning.
Ultimate Comfort Food: There’s an undeniable warmth and coziness that comes with a creamy, hearty soup. This Zuppa Toscana is the quintessential comfort food, providing a deeply satisfying and nourishing meal that will envelop you in warmth, especially during colder months or after a long day.
Surprisingly Simple Preparation: Don’t let its gourmet taste intimidate you. This recipe is designed for home cooks of all skill levels. With straightforward, easy-to-follow steps, you can achieve restaurant-quality results with minimal fuss. Most of the cooking takes place in a single pot, simplifying cleanup and making it ideal for busy weeknights.
Highly Customizable: The beauty of a homemade recipe lies in its adaptability. This Zuppa Toscana can be easily tailored to suit your family’s preferences. Crave extra heat? A pinch of red pepper flakes or hot Italian sausage will do the trick. Looking for a lighter touch? Adjust the amount of cream. Dietary needs? Consider a low-carb swap or dairy-free alternative.
Fresh, Wholesome Ingredients: By making it from scratch, you have complete control over the quality and freshness of your ingredients. This ensures a healthier, more flavorful soup free from artificial additives, allowing the natural goodness of each component to shine through.
Economical Alternative: Enjoy the rich flavors of a popular restaurant dish without the hefty price tag. Preparing Zuppa Toscana at home is a cost-effective way to indulge in a luxurious meal, yielding generous portions that can feed a crowd or provide delicious leftovers.
Versatile Serving: This soup is substantial enough to be a standalone meal but also pairs wonderfully with various accompaniments. Serve it with crusty artisan bread, warm garlic knots, or a crisp side salad to complete the dining experience.

Delving into Zuppa Toscana: A Brief Culinary Background

While “Zuppa Toscana” might immediately conjure images of the famous Olive Garden soup for many, its origins are steeped in the rich culinary traditions of Tuscany, Italy. The name itself, translating to “Tuscan Soup,” hints at a rustic, hearty dish born from the region’s emphasis on fresh, local, and often humble ingredients.

Traditionally, an authentic Zuppa Toscana is quite distinct from its American counterpart. It is typically a more brothy, vegetable-forward soup, featuring a robust medley of seasonal produce like cannellini beans, cavolo nero (black kale or Lacinato kale), Swiss chard, potatoes, zucchini, carrots, and celery. A touch of cured pork like pancetta or bacon might be included for flavor, but the emphasis remains on the fresh vegetables and a clear, savory broth, without the addition of heavy cream.

The Olive Garden’s popular version, which our recipe lovingly recreates, is an Americanized adaptation that captures the essence of a hearty Italian-inspired soup but with a distinct creamy texture and a focus on Italian sausage and bacon. This interpretation has resonated deeply with palates across the globe, becoming a beloved comfort food. Our recipe aims to deliver that specific creamy, rich, and intensely satisfying experience that has made the Olive Garden’s Zuppa Toscana a household name, providing all the familiar flavors in a fresh, homemade preparation.

Ingredients for Zuppa Toscana on a white board.

Essential Ingredients for Your Perfect Zuppa Toscana

The magic of Zuppa Toscana lies in its carefully selected components. Each ingredient contributes a unique element, building layers of flavor and texture that result in a truly satisfying soup. Here’s a comprehensive breakdown of what you’ll need and why:

Bacon: This is more than just a garnish; it’s the flavor cornerstone of the soup. As the bacon cooks, its fat renders, creating a rich, savory oil that will infuse the entire soup. This fat is then used to sauté the aromatics, building a complex base. Opt for thick-cut bacon for the best crispy bits and ample rendered fat.
Italian Sausage: The quintessential protein for this Olive Garden-inspired soup. Italian sausage provides a wonderfully savory and often slightly spicy element. You can choose mild Italian sausage for a gentler flavor or hot Italian sausage if you prefer a noticeable kick. Ensure you remove the casings if using links and crumble the meat as it cooks.
Onion and Garlic: The classic aromatic foundation of countless delicious dishes, including this soup. Sautéing diced yellow onion until translucent releases its natural sweetness, which beautifully complements the pungent, earthy notes of freshly minced garlic. Together, they create an irresistible fragrance and depth of flavor.
Kale: A signature green in Zuppa Toscana, kale adds a pop of vibrant color, a slight earthy bitterness that cuts through the richness, and a fantastic nutritional boost. Tuscan kale (also known as Lacinato or Dinosaur kale) is traditional and offers a slightly more tender texture, but curly kale works equally well. Always remember to remove the tough stems and chop the leaves into bite-sized pieces before adding them to the pot. If kale is unavailable, fresh spinach can be used as a substitute, though it will wilt much faster.
Golden Potatoes: These potatoes are the ideal choice for Zuppa Toscana. Varieties like Yukon Gold or other golden potatoes are lower in starch compared to Russets, meaning they hold their shape better during cooking and prevent the soup from becoming overly starchy or mushy. Slice them thinly (about 1/8 to 1/4 inch thick) to ensure even and quick cooking.
Vegetable Stock (or Chicken Broth): This liquid forms the bulk of the soup. While vegetable stock is a versatile choice, chicken broth can be used for a slightly richer, more savory flavor. We recommend using a low-sodium version, allowing you to control the overall saltiness of the final dish.
Cream or Half-and-Half: This is the secret to Zuppa Toscana’s signature creamy texture. Half-and-half offers a lovely, velvety consistency without being overly heavy, while heavy cream will result in a truly decadent and rich soup. For a slightly lighter option, whole milk could be considered, though it will yield a less robust creaminess.
Italian Seasoning & Dried Oregano: These dried herbs are essential for infusing the soup with that characteristic Italian-American flair. They provide warmth, herbaceous depth, and a classic aroma that marries beautifully with the sausage and other components.
Salt and Black Pepper: The fundamental seasonings required to balance and enhance all the flavors in the soup. Always taste your soup before the final seasoning, as the saltiness from the bacon, sausage, and broth can vary.
Water: Used in conjunction with the stock, water helps achieve the perfect consistency for the soup, ensuring it’s flavorful without being excessively thick or heavy.

Step-by-Step Guide: How to Craft Your Homemade Zuppa Toscana

Creating this beloved Zuppa Toscana at home is a rewarding and surprisingly simple process. Follow these detailed instructions to achieve a rich, creamy, and flavorful soup that rivals any restaurant version:

Step 1: Cook the Bacon and Render Fat. In a large, heavy-bottomed soup pot or Dutch oven, cook the chopped bacon over medium heat until it is beautifully crispy and its fat has rendered. Once cooked, use a slotted spoon to transfer the crispy bacon pieces to a plate lined with paper towels, reserving them for later. Keep the rendered bacon fat in the pot, as this is the foundational flavor for your soup. If there’s an excessive amount of grease (more than 2-3 tablespoons), you may drain some off, leaving just enough to coat the bottom of the pot.
Step 2: Sauté Aromatics. Add the diced yellow onion to the pot with the bacon fat. Sauté for approximately 5-7 minutes, stirring occasionally, until the onion becomes soft and translucent. Next, add the minced garlic and continue to sauté for just 1 minute more, until it becomes fragrant. Be diligent to avoid burning the garlic, as this can impart a bitter taste to the soup.
Step 3: Season and Brown the Italian Sausage. Stir in the Italian seasoning and dried oregano, cooking for about 1 minute while stirring constantly. The heat will awaken the herbs’ fragrant oils. Now, add the Italian sausage, crumbling it with your spoon as it cooks. Continue to cook until the sausage is thoroughly browned and no longer pink. Once cooked, carefully drain any excess grease from the sausage, if desired, and then remove the browned sausage from the pot, placing it on the same plate as the crispy bacon.

Step 4: Deglaze the Pot and Add Liquids. Pour the vegetable stock and water into the pot. Immediately use a wooden spoon to vigorously scrape the bottom of the pot, lifting any browned bits (known as “fond”) that have accumulated during cooking. This crucial step, called deglazing, incorporates all those deeply caramelized and flavorful residues back into your soup, adding significant depth and richness. Bring the liquid to a gentle simmer.
Step 5: Cook the Potatoes until Tender. Add the thinly sliced golden potatoes to the simmering liquid. Reduce the heat to medium-low, cover partially, and cook until the potatoes are fork-tender. This typically takes about 12-15 minutes, depending on how thinly you sliced them. Check the potatoes frequently to prevent them from becoming overcooked and mushy.

Step 6: Combine Ingredients and Wilt the Kale. Once the potatoes are tender, return the cooked Italian sausage and the reserved crispy bacon bits to the pot. Stir gently to combine. Now, add the chopped kale to the soup. Continue to simmer for just 2-3 minutes, stirring occasionally, until the kale has softened and wilted into the broth but still retains its vibrant green color and a slight bite.
Step 7: Introduce Creaminess. Stir in the half-and-half (or heavy cream) until it is thoroughly incorporated into the soup. If you desire a slightly thicker soup, now is the time to add an optional cornstarch slurry (mix 1 tablespoon cornstarch with 2 tablespoons cold water until smooth, then stir into the soup with the cream). Allow the soup to gently simmer for another 2 minutes, ensuring the cream is heated through but being careful not to bring it to a vigorous boil, which can cause dairy to curdle.
Step 8: Final Seasoning and Serving. Remove the pot from the heat. Taste the soup and adjust the seasoning with salt and freshly ground black pepper as needed. Let the soup rest for a few minutes before serving to allow the flavors to fully meld. Ladle generous portions into bowls and serve hot with your favorite crusty bread.

Is This Zuppa Toscana Recipe Authentically Italian?

It’s a common misconception that the creamy, sausage-filled Zuppa Toscana, famously popularized by Olive Garden, is a truly authentic representation of traditional Italian cuisine. While it draws inspiration from the rustic soups of Tuscany, this particular rendition is largely an Americanized interpretation, tailored to broader palates.

An authentic Zuppa Toscana, as found in the homes and trattorias of Tuscany, is a different culinary experience altogether. True Tuscan soup is typically a much more humble, brothy dish, deeply rooted in the concept of “cucina povera” (poor cooking), which emphasizes simple, seasonal, and readily available ingredients. These traditional versions often feature a rich assortment of vegetables such as cannellini beans, cavolo nero (black kale), cabbage, carrots, celery, and zucchini, all simmered in a light, savory broth. While some regional variations might include a small amount of cured pork like pancetta or guanciale, the defining characteristic is usually a clear broth and a focus on vegetables, rather than a creamy base or prominent ground sausage.

Our Zuppa Toscana recipe proudly celebrates the beloved Olive Garden copycat style. It is designed to deliver that specific, comforting, and intensely flavorful creamy soup that many have come to know and love from the American dining scene. If your goal is to recreate that familiar, indulgent experience, then this recipe is perfect for you.

However, if you wish to explore closer to the traditional Italian style, you can adapt this recipe with a few modifications:

Omit the Cream: For a more traditional broth-based soup, simply leave out the half-and-half or heavy cream. For a slight thickening without dairy, you could purée a portion of the cooked potatoes and return them to the soup, or add some cooked cannellini beans.
Add More Vegetables: Incorporate finely diced carrots and celery along with the onions, and consider adding zucchini or cannellini beans with the potatoes.
Change the Meat: Instead of ground Italian sausage, use thinly sliced pancetta or a lean smoked sausage for a more subtle meat flavor, or skip the meat entirely for a vegetarian version.
Explore Different Greens: While kale is common, traditional Tuscan soup often uses cavolo nero or other local hardy greens.

Ultimately, both the traditional Tuscan Zuppa and its creamy American cousin are delightful dishes, each offering a unique and satisfying culinary journey. This recipe delivers the comforting richness that has made the Olive Garden version a global favorite.

Expert Tips for Crafting the Best Zuppa Toscana

Select the Ideal Potatoes: For the perfect Zuppa Toscana, opt for waxy potatoes like Golden or Yukon Gold varieties. These potatoes have a lower starch content, which helps them maintain their shape and prevents the soup from becoming overly starchy or mushy during cooking. If you’re short on time, frozen diced potatoes can be a convenient alternative; simply thaw them slightly before adding them to the pot to ensure even cooking.
Master the Grease Management: Both bacon and Italian sausage release a significant amount of fat during cooking. While this rendered fat is crucial for building the foundational flavors of the soup, too much can result in an overly greasy texture. Feel free to drain off most of the rendered fat after cooking the bacon and sausage, leaving just 1-2 tablespoons in the pot to sauté your aromatics. This strikes the perfect balance between flavor and richness.
Customize the Heat Level: Tailor the spice to your preference! For a robust kick, choose hot Italian sausage. If you only have mild sausage on hand, you can easily introduce heat by stirring in 1/2 to 1 teaspoon of red pepper flakes along with the Italian seasoning and oregano. Taste as you go to achieve your desired level of warmth.
Embrace Low-Carb Alternatives: If you’re following a low-carb, keto, or gluten-free diet, diced cauliflower florets make an excellent substitute for potatoes. They absorb the soup’s flavors beautifully and offer a similar tender texture when cooked, making this soup adaptable to various dietary needs.
Fresh Herb Enhancement: While dried Italian seasoning and oregano provide classic flavor, fresh herbs can elevate your soup even further. Consider adding a sprig of fresh rosemary or thyme to the pot while the potatoes simmer, removing them before serving. A sprinkle of fresh parsley or basil as a garnish at the end also brightens the overall taste.
Prevent Overcooked Kale: Kale wilts relatively quickly in hot liquid. To retain its vibrant color, nutritional value, and pleasant texture, add the kale towards the very end of the cooking process. Simmer just long enough for it to become tender-crisp, typically 2-3 minutes. Overcooked kale can become fibrous and less appealing.
Gentle Cream Addition: When incorporating half-and-half or heavy cream, ensure the soup is at a gentle simmer, not a vigorous boil. High heat can sometimes cause dairy products to curdle or separate. Stir the cream in thoroughly and allow it to warm through for only a couple of minutes before serving.
Thoughtful Seasoning: The saltiness of bacon, sausage, and broth can vary widely. Always taste your Zuppa Toscana before the final seasoning. Add salt and freshly ground black pepper gradually, tasting after each addition, until the flavors are perfectly balanced to your liking.
Make-Ahead and Freezing Advice: Zuppa Toscana often tastes even better the next day as the flavors have more time to meld. If you plan to make it ahead or freeze it, consider adding the cream and kale just before serving or reheating. Dairy can sometimes separate when frozen and thawed, and kale can lose its texture. If freezing leftovers with cream, whisk vigorously during reheating to help re-emulsify the dairy.

Perfect Pairings: Serving Suggestions for Zuppa Toscana

While a steaming bowl of Zuppa Toscana is a fulfilling meal on its own, pairing it with the right accompaniments can elevate your dining experience and create a truly memorable spread. Here are some fantastic serving suggestions to complement the rich flavors and creamy texture of your homemade soup:

Crusty Artisan Bread: This is a classic and indispensable pairing. A warm, crusty baguette, a slice of ciabatta, or even some homemade focaccia bread is perfect for soaking up every last drop of the savory broth. Garlic bread or cheese bread also make excellent choices.
Fresh Green Salad: To balance the richness of the soup, a light and crisp green salad is ideal. Think mixed greens with cherry tomatoes, cucumber, and a simple vinaigrette dressing. The freshness and acidity of the salad provide a refreshing contrast.
Garlic Knots: For an extra dose of Italian-American flair, serve your Zuppa Toscana with warm, soft, and buttery garlic knots. They are wonderful for dipping and add another layer of comfort.
Bruschetta or Crostini: Simple bruschetta topped with fresh tomatoes and basil, or crostini with a smear of ricotta and a drizzle of olive oil, can add an elegant touch and a delightful textural contrast.
Grilled Cheese Sandwich: For the ultimate comfort meal, especially appealing to families, a classic grilled cheese sandwich makes a surprisingly good companion to this hearty soup.
Light Pasta Salad: A cold pasta salad with a lemon-herb dressing can offer a different texture and flavor profile, making your meal more varied and interesting.
Wine Pairing: A medium-bodied white wine such as a Pinot Grigio or a light-bodied red like a Chianti can beautifully complement the savory notes of the sausage and the creamy broth.

Recipe FAQs: Your Zuppa Toscana Questions Answered

How long does Zuppa Toscana last in the fridge?

Properly stored, leftover Zuppa Toscana will last for up to 3-4 days in an airtight container in the refrigerator. Ensure the soup cools completely before transferring it to storage. When reheating, gently warm on the stovetop over low heat, stirring frequently, or in the microwave. You might find the soup has thickened, so a splash of extra milk, half-and-half, or broth can help restore its desired consistency.

Can I make this soup in the slow cooker?

Yes, you absolutely can adapt this recipe for a slow cooker! First, in a separate pan, cook the bacon until crispy, then remove and set aside. Next, brown the Italian sausage with the diced onion, minced garlic, and seasonings. Drain any excess fat. Transfer this cooked mixture, along with the vegetable stock, water, and thinly sliced potatoes, to your slow cooker. Cook on LOW for 3-4 hours or on HIGH for 2-3 hours, or until the potatoes are tender. During the last 30 minutes of cooking, stir in the kale, half-and-half, and the reserved crispy bacon. Taste and adjust seasoning with salt and pepper before serving.

Can I make this soup in the Instant Pot?

Indeed! The Instant Pot is fantastic for making Zuppa Toscana quickly. Use the “Sauté” function to cook the bacon until crispy, then remove and set aside. Add the onion, garlic, and seasonings to the pot, sautéing until fragrant. Add the Italian sausage and brown thoroughly, breaking it up as it cooks. Drain any excess fat. Stir in the vegetable stock, water, and sliced potatoes. Secure the lid and set the Instant Pot to “Manual” or “Pressure Cook” on high pressure for 3 minutes. Once cooking is complete, allow for a natural pressure release for 2-3 minutes, then perform a quick release of any remaining pressure. Stir in the kale, half-and-half, and the reserved crispy bacon. Let the soup sit for 5-10 minutes to allow the flavors to meld and the kale to fully wilt. Season with salt and pepper to your preference before serving.

Can I freeze Zuppa Toscana?

Zuppa Toscana can be frozen, but it’s important to consider the dairy component. Dairy-based soups can sometimes separate or become grainy after freezing and thawing. For best results, it’s highly recommended to freeze the soup base *before* adding the half-and-half or cream. Simply cool the soup (with sausage, potatoes, and kale) completely, then transfer it to a freezer-safe container and freeze for up to 3 months. When you’re ready to enjoy it, thaw the soup overnight in the refrigerator, gently reheat on the stovetop, and then stir in the cream just before serving. If you are freezing leftovers that already contain cream, you can still do so, but be prepared to whisk the soup vigorously while reheating to help re-emulsify the dairy and achieve a smoother consistency.

Can I make this soup dairy-free?

Absolutely! To make a dairy-free Zuppa Toscana, you can substitute the half-and-half or cream with full-fat coconut milk (unsweetened, to avoid a coconut flavor if not desired) or a non-dairy cream alternative like cashew cream or almond milk creamer. For added richness and body without dairy, you can also blend a portion of the cooked potatoes with some broth until smooth, then stir this purée back into the soup.

What kind of kale should I use for Zuppa Toscana?

While common curly green kale works perfectly well, Tuscan kale (also known as Lacinato or Dinosaur kale) is a fantastic choice if you can find it. Tuscan kale has a slightly sweeter, more tender leaf with a beautiful dark, crinkly appearance. Regardless of the type, always ensure you thoroughly wash the kale, remove the tough central stems, and chop the leaves into bite-sized pieces before adding them to your soup.

More Delicious Soup Recipes to Explore

Tortellini Soup with Sausage
Mushroom Soup Recipe
Potato Ham Chowder
Wendy’s Chili Copycat Recipe

If you’ve tried this delightful Zuppa Toscana recipe, we’d love to hear from you! Please leave a comment below and don’t forget to rate it. Your feedback helps us and other home cooks discover wonderful dishes. Happy cooking!

Zuppa Toscana

Author: Anna

This Zuppa Toscana is a homemade copycat recipe of the Olive Garden favorite, yet so much better! Make it easy with Italian sausage, kale, potatoes, and bacon.

5 from 5 votes

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Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Course Soup

Cuisine Italian

Servings 5 people

Calories 991 kcal

Ingredients

16 oz Italian sausage I used mild
4 slices of bacon
3 garlic cloves
1 medium yellow onion
½ teaspoon Italian seasoning
¼ teaspoon dried oregano
3 cups vegetable stock
3 cups water
4 yellow or golden potatoes sliced thin
3 cups chopped kale
¾ cup half and half
1 tablespoon cornstarch optional
½ teaspoon salt
¼ teaspoon black pepper

Instructions

In a large soup pot, cook chopped bacon. Once crispy, remove it onto a plate. Set aside. If your bacon is very fatty and there is a lot of grease in the pot, remove half into a bowl and set aside. You can always add more later if needed.
Add onion to bacon grease and sauté until the onion is translucent. Stir in garlic and sauté 1 minute.
Add seasoning and sauté, stirring often, for 1 minute. It will become very fragrant.
Add sausage and cook until done. Remove onto a plate.
Add vegetable stock and water to pot and scrape any cooked on bits from the bottom of the pot. This is called deglazing. You want all the flavor in your soup.
Add potatoes and cook over medium-low heat until tender. It should take about 12 to 15 minutes. Check the potatoes with a fork often.
Once the potatoes are done, add sausage and bacon back to the soup and stir in.
Add kale and stir in. Simmer until wilted.
Add half and half (with cornstarch if you want to thicken the soup) and stir in.
Season soup with salt and pepper before serving.

Notes

You can use spicy Italian sausage for more kick or add ½ teaspoon of crushed red pepper flakes along with Italian seasoning.
Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.
You can use heavy cream in place of half and half. The nutrition value will change.

Nutrition

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