Copycat Olive Garden Zuppa Toscana

Name: Copycat Olive Garden Zuppa Toscana
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: Italian-American
Ingredients: 1 lb Italian sausage (hot or mild); 4 slices thick-cut bacon, chopped; 1 large yellow onion, diced; 4 cloves garlic, minced; 5 medium Yukon Gold potatoes, sliced 1/4 inch thick; 6 cups chicken broth; 1 bunch kale, stems removed and leaves torn; 1 cup heavy cream; 1/2 teaspoon red pepper flakes; Salt and black pepper to taste

Rich, creamy Tuscan soup with Italian sausage, potatoes, kale, and a splash of cream — just like the restaurant, maybe better.

Prep: 15 min Cook: 25 min Total: 40 min Servings: 6 Calories: ~380/serving

Zuppa toscana is the soup that everyone orders at Olive Garden, and for good reason. It's the kind of soup that makes you want to eat three bowls. Spicy Italian sausage, thin-sliced potatoes, tender kale, and just enough cream to make everything silky.

I started making this at home years ago because I got tired of paying $9 for a bowl of soup I could make a whole pot of for about the same price. After a lot of testing, I've landed on a version that my family thinks is better than the original. The big difference? More sausage, more garlic, and bacon. Olive Garden's version skips the bacon most of the time, but it makes a huge difference.

This recipe comes together in about 40 minutes, and most of that time is just the potatoes simmering. It's dead simple, reheats well, and feeds a crowd.

Why This Copycat Zuppa Toscana Works

A lot of copycat recipes miss the mark because they skimp on the sausage browning step. When you really brown the sausage until it's got crispy edges, you build a layer of flavor in the bottom of the pot that makes the whole soup taste richer. That fond (the browned bits stuck to the pot) dissolves into the broth and gives you that deep, savory backbone.

The bacon adds smokiness that the restaurant version doesn't quite have. And slicing the potatoes thin means they cook fast and soak up all that flavorful broth.

Ingredients

1 lb Italian sausage (hot or mild — I go with hot)
4 slices thick-cut bacon, chopped into small pieces
1 large yellow onion, diced
4 cloves garlic, minced
5 medium Yukon Gold potatoes, sliced about 1/4 inch thick
6 cups chicken broth (low-sodium if you want to control the salt)
1 bunch kale, stems removed and leaves torn into bite-size pieces
1 cup heavy cream
1/2 teaspoon red pepper flakes (skip if using hot sausage and you're heat-sensitive)
Salt and black pepper to taste

Step-by-Step Instructions

1 Brown the sausage. Set a large pot or Dutch oven over medium-high heat. Remove the sausage from its casings if needed and add it to the pot. Break it up with a wooden spoon and cook until it's browned with some crispy bits, about 6 to 7 minutes. Scoop the sausage out with a slotted spoon and put it on a plate. Leave the drippings in the pot.

2 Cook the bacon. Add the chopped bacon to the same pot. Cook over medium heat, stirring now and then, until it's crispy — about 5 minutes. Remove the bacon with a slotted spoon and add it to the plate with the sausage. Pour off all but about 1 tablespoon of the fat.

3 Sauté the aromatics. Turn the heat to medium. Add the diced onion and cook, stirring occasionally, until soft and translucent — about 4 minutes. Add the minced garlic and red pepper flakes. Stir for about 30 seconds until the garlic smells good. Don't let it burn.

4 Simmer the potatoes. Pour in all 6 cups of chicken broth and scrape the bottom of the pot to release any browned bits. Add the sliced potatoes. Bring everything to a boil, then drop the heat to a simmer. Cook until the potatoes are fork-tender, about 12 to 15 minutes. The thinner you slice them, the faster they cook.

5 Add the kale. Toss in the torn kale leaves. They'll seem like too much at first, but they cook down quickly. Stir and let the kale wilt for about 3 to 4 minutes until it's tender but still bright green.

6 Finish with cream and meat. Add the sausage and bacon back to the pot. Pour in the heavy cream and stir everything together. Let it heat through for about 2 minutes over medium-low heat. Don't let it boil after adding the cream or it could separate. Taste and add salt and pepper as needed.

Tips for the Best Zuppa Toscana

Kitchen Notes

Use Yukon Gold potatoes. They hold their shape much better than russets. Russet potatoes will turn to mush if you're not very careful with the timing.
Don't skip browning the sausage. That caramelization is where half the flavor comes from. Resist the urge to stir constantly — let the sausage sit and develop a crust.
Slice the potatoes evenly. A mandoline makes this quick, or just take your time with a sharp knife. Even thickness means even cooking.
Add the cream at the end. If you add cream too early or let the soup boil after adding it, the cream can curdle or separate.
Adjust the heat. Hot Italian sausage plus red pepper flakes gives this a nice kick. If you're feeding kids or people who don't like spice, use mild sausage and skip the flakes.

Variations to Try

Slow Cooker Version

Brown the sausage and bacon on the stove first (you really need that step for flavor). Add everything except the kale and cream to your slow cooker. Cook on low for 6 hours or high for 3 hours. Stir in the kale and cream during the last 30 minutes.

Lighter Version

Replace the heavy cream with half-and-half or even whole milk mixed with a tablespoon of flour. It won't be quite as rich, but it's still really good. You can also use turkey Italian sausage instead of pork to cut down on fat. If you want to skip the dairy entirely, check out our cashew cream technique — blended soaked cashews make a surprisingly creamy base for soups too.

Extra Hearty Version

Add a can of rinsed white beans (cannellini or great northern) when you add the potatoes. This bumps up the protein and makes the soup even more filling.

Swap the Greens

Not a kale fan? Fresh spinach works perfectly — just add it right before serving since it wilts in about 30 seconds. Swiss chard is another solid option. Remove the thick stems and chop the leaves.

Storage and Reheating

Fridge: Let the soup cool, then store in airtight containers. It keeps for 3 to 4 days. Honestly, it tastes even better the next day after the flavors have had time to settle in together.

Freezer: This soup freezes okay, but the potatoes can get a bit grainy when thawed. If you plan to freeze it, hold off on the cream and potatoes. Freeze the sausage-broth base, and add fresh potatoes and cream when you reheat. It'll keep in the freezer for up to 3 months.

Reheating: Warm it gently on the stove over medium-low heat. Add a splash of broth if it's thickened up too much. Don't boil it — just bring it up to a gentle simmer.

What to Serve with Zuppa Toscana

At Olive Garden, they serve this with breadsticks, and honestly, that's hard to beat. Any crusty bread works great for soaking up the broth. A simple green salad with Italian dressing rounds out the meal. If you're going all-in on the Olive Garden experience, toss together a quick chopped salad with iceberg lettuce, olives, pepperoncini, tomatoes, and croutons.

For heartier sides, see our guide on what to serve with pot roast — many of those sides pair well with a rich soup like this one.

Frequently Asked Questions

Can I make zuppa toscana with turkey sausage?

Yes. Ground turkey or turkey Italian sausage works well. The soup will be a bit lighter in flavor, so consider adding an extra clove of garlic and a splash of Worcestershire sauce to boost the savory depth.

What kind of potatoes should I use for zuppa toscana?

Yukon Gold potatoes are the best choice because they hold their shape in soup without falling apart. Russet potatoes will work but they tend to break down and make the broth starchy. Red potatoes are another good option.

Can I substitute the kale in zuppa toscana?

Spinach is the most common substitute. Add it right at the end since it wilts in about 30 seconds. Swiss chard works well too — just remove the thick stems and chop the leaves.

How long does zuppa toscana last in the fridge?

Stored in an airtight container, it keeps for 3 to 4 days. The flavors actually get better overnight. Reheat gently on the stove over medium-low heat — avoid boiling or the cream may separate.

Can I freeze zuppa toscana?

You can freeze it, but the potatoes may change texture. For best results, freeze without the cream and add it fresh when reheating. The soup keeps in the freezer for up to 3 months.

More Recipes You Might Like

Copycat Panera Broccoli Cheddar Soup Substitute for Heavy Cream (12 Options) What to Serve with Pot Roast