If you’ve ever had Olive Garden’s famous Zuppa Toscana, you know why it’s a fan favorite. This rich and creamy soup is loaded with savory Italian sausage, crispy bacon, tender potatoes, and fresh kale in a flavorful broth that’s perfect for cozy nights at home.
This homemade version tastes just like the restaurant classic—with one simple upgrade. The addition of sun-dried tomatoes adds a subtle richness that takes this soup to the next level without overpowering the traditional flavors. It’s an easy one-pot meal that’s ready in under an hour and perfect for meal prep.
Why You’ll Love This Recipe
- Tastes just like Olive Garden’s Zuppa Toscana
- Rich, creamy, and packed with flavor
- Made in one pot for easy cleanup
- Ready in about 50 minutes
- Great for meal prep and leftovers
- Easily customizable with mild or spicy sausage
Ingredients You’ll Need
This copycat Zuppa Toscana recipe uses simple ingredients that come together for an incredibly comforting soup.
Main Ingredients
- Bacon
- Italian sausage
- Russet potatoes
- Yellow onion
- Garlic
- Kale
- Sun-dried tomatoes
- Chicken broth
- Heavy whipping cream
Seasonings
- Salt
- Black pepper
- Oregano
- Garlic powder
- Italian seasoning
- Crushed red pepper flakes
Optional Garnish
- Freshly grated Parmesan cheese
- Crusty bread or breadsticks
How to Make Olive Garden Zuppa Toscana
Step 1: Cook the Bacon
Cook the chopped bacon until crispy. Remove it from the pot and leave about a tablespoon of bacon grease behind.
Step 2: Brown the Sausage
Cook the Italian sausage until browned, then sauté the onion and garlic until fragrant.
Step 3: Build the Soup
Add the bacon back to the pot along with the sun-dried tomatoes, potatoes, chicken broth, and seasonings.
Step 4: Simmer
Bring the soup to a boil, then reduce the heat and simmer until the potatoes are fork tender.
Step 5: Finish with Cream
Stir in the heavy cream and add the kale. Cook for another few minutes until the kale is wilted.
Step 6: Serve
Top with freshly grated Parmesan cheese and serve with warm breadsticks or crusty bread.
Tips for the Best Zuppa Toscana
- Use hot Italian sausage if you enjoy a little spice.
- Cut the potatoes into evenly sized cubes so they cook evenly.
- Freshly grated Parmesan provides the best flavor.
- Add the kale at the end so it stays vibrant and tender.
- The flavors become even better after the soup sits overnight.
Olive Garden’s Zuppa Toscana
Ingredients
Method
- In a large Dutch oven or soup pot, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving about 1 tablespoon of bacon grease in the pot.
- Add the Italian sausage and cook until browned, breaking it into crumbles as it cooks. Drain excess grease if needed.
- Stir in the diced onion and cook for 4–5 minutes, until softened.
- Add the minced garlic and cook for 30 seconds until fragrant.
- Return the cooked bacon to the pot.
- Stir in the chopped sun-dried tomatoes.
- Add the diced potatoes.
- Pour in the chicken broth.
- Season with the salt, black pepper, oregano, garlic powder, Italian seasoning, and crushed red pepper flakes.
- Bring the soup to a boil. Reduce the heat to medium-low, cover, and simmer for about 15 minutes, or until the potatoes are fork tender.
- Stir in the heavy whipping cream and cook for another 5 minutes.
- Add the chopped kale and stir until wilted, about 2–3 minutes.
- Serve hot with freshly grated Parmesan cheese on top, if desired.
Notes
- Mild or hot Italian sausage both work well depending on your spice preference.
- Sun-dried tomatoes add a rich depth of flavor but can be omitted for a more traditional copycat version.
- Store leftovers in the refrigerator for up to 4 days.
Storage
Allow the soup to cool completely before storing.
Store in an airtight container in the refrigerator for up to 4 days.
Freezing Instructions
This soup freezes well, but for the best texture, freeze it before adding the heavy cream and kale. Once thawed and reheated, stir in the heavy cream and fresh kale just before serving.
If you’ve already made the soup with the cream, it can still be frozen for up to 3 months. The cream may separate slightly after thawing, but stirring the soup while gently reheating usually brings it back together.
Thaw overnight in the refrigerator before reheating on the stovetop over medium-low heat.
Frequently Asked Questions
Can I use spinach instead of kale?
Yes! Spinach is a great substitute and only needs about a minute to wilt.
What potatoes work best?
Russet potatoes give the soup its classic texture, but Yukon Gold potatoes also work well.
Can I make it less spicy?
Absolutely. Use mild Italian sausage and reduce or omit the crushed red pepper flakes.
Can I make this ahead of time?
Yes! This soup is even more flavorful the next day, making it perfect for meal prep.
More Comfort Food Recipes You’ll Love
- Creamy Lemon Chicken
- Creamy Tomato Basil Chicken
- Creamy Sliced Potato Bake
- Ground Beef and Broccoli
- The Best Tomato Soup You’ll Ever Have
Whether you’re craving your favorite Olive Garden soup or looking for an easy one-pot dinner, this homemade Zuppa Toscana delivers everything you love about the restaurant classic in a simple recipe the whole family will enjoy.
This soup was incredibly creamy and comforting. The sausage, bacon, and potatoes made it feel just like the restaurant version, and my whole family went back for seconds.