Zuppa Toscana Soup (Olive Garden Copycat) + Video
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Our Zuppa Toscana Soup Recipe is an easy Olive Garden® copycat of their sausage potato soup. You’ll save money with our Italian Zuppa soup! The texture of this creamy soup is one of my favorite things!
Craving more of your favorite Olive Garden soups? Try my copycat recipes for the minestrone, chicken gnocchi soup, and my personal favorite — Olive Garden pasta fagioli.
Having an Olive Garden copycat recipe like this is the perfect recipe to share with family and friends. It’s sure to be a crowd pleaser!
This just might be the best soup recipe out there. What I love about making this Zuppa Toscana recipe is that it tastes just like Olive Garden’s version – and it’s a flavor that the whole family can enjoy.
While it’s a thicker soup in terms of texture, this just means that you’ll get the chance to savor every bite and enjoy that robust flavor.
Making a pot of this traditional Italian soup is my favorite thing to do when the weather gets colder!
And while you might not have the endless breadsticks coming to your table like you do at Olive Garden, find comfort in knowing that this easy Zuppa Toscana Soup recipe is a comforting soup that you can make for a fraction of the cost anytime the craving hits!
I get numerous requests for this copycat Olive Garden soup throughout the winter months, and that’s because it really is an awesome soup to eat!
Make it once and you’ll see why it’s a family favorite in my house – it really is a great recipe!
Table of Contents
Zuppa Toscana Soup Recipe
This simple homemade version of the restaurant Zuppa soup is so hearty and delicious, it will be a hit from the first spoonful.
Plus, it’s a simple, one pot meal — you can’t go wrong!
For a hands-off option, check out my recipe for Instant Pot Zuppa Toscana.
It’s just as tasty as this stovetop version, and you can have it on the table in 30 minutes. It is the perfect solution when you’re pressed for time.
If you’ve never tried this Italian Olive Garden Zuppa Toscana soup, we think you’ll love it!
It’s a classic, featuring potatoes, sausage, and fresh kale in a perfectly seasoned, creamy broth.
Ingredient Notes and Substitutions
- Russet potatoes – Not only is this what the restaurant uses in their Zuppa Toscana soup recipe, but I find that the flavor and texture can’t be beat!
- Not a fan of kale? Fresh baby spinach tastes just as delicious in this dish. Just be sure to remove the stems first.
- Italian sausage – Our Zuppa Toscana soup recipe calls for hot Italian sausage links. For a less spicy flavor, use a mild variety instead.
You’ll need to remove the sausage casings before making the soup. If you prefer, you can use bulk ground Italian sausage. - Add some cheese! Feel free to add some freshly grated Parmesan over the top of each bowl before diving in.
Kitchen Tools You Will Need
- 4 Quart Stock Pot – Great for stews, roasts, frying, and more! This is a staple in my kitchen.
- Ladle – A must for dishing up homemade Olive Garden soups!
- Cheese Grater – Fresh Parmesan or Romano sprinkled on top makes the Olive Garden Zuppa Toscana soup even better!
Zuppa Toscana Soup Recipe Notes
- Time saving tip
Did you know that you can cook bacon in the oven while you prep your other ingredients? Plus, you’ll keep your stovetop clean from grease splatters!
- Want a thicker, heartier soup?
Before adding your kale, smash a few of the softened potatoes. This will naturally thicken the broth, giving it an extra creamy texture.
If you prefer a thinner consistency, simply increase the amount of chicken stock.
Serving Suggestions
As with any other hearty Italian soup, placing a basket of bread on the table is a must. Go full restaurant style and make our Olive Garden breadsticks recipe.
You could even make a salad and top it with black olives, homemade croutons, pepperoncini, and Olive Garden Italian dressing!
Storing and Reheating Italian Zuppa Soup
Before storing leftover Olive Garden Toscana soup, allow it to cool down to room
temperature.
Transfer it to an airtight container where it will keep in the refrigerator for up to 3 days.
Reheat leftovers on the stove over low heat, stirring occasionally. Or, you can microwave a bowl in 30 second increments, stirring once or twice.
Keep in mind that cream-based soups, especially those with potatoes, do not freeze well.
Dairy tends to separate or curdle when reheated, causing the potatoes to become mushy and grainy.
Zuppa Toscana Soup FAQ
The term Zuppa Toscana translates in English to “Tuscan soup”. The recipe was first created in Tuscany, and it’s a classic Italian dish!
While omitting the cream will change the flavor and texture a bit, this soup is just as delicious without it!
If dairy is a concern, you can also substitute a plant-based alternative or use coconut cream instead.
Of course! I’d recommend cutting the kale into small pieces if you’re going to add extra cups of kale. Just remember that the more ingredients that you add, the more of a hearty soup that it’s going to turn into.
This olive garden version soup recipe is a delicious hot soup fresh, but there’s a good chance that you’re going to have leftovers. You can store leftover soup in containers for individual portions or in a large container to eat later.
Be sure to let this homemade soup cool down all the way before adding it to an airtight container. To reheat the next day, you can heat in a Dutch oven low and slow on the stove or zap it in the microwave.
This delicious soup was made for toppings. I always add black pepper, but there is room for other toppings like red pepper flakes, parmesan cheese, crispy bacon, a diced small onion, and a little salt.
I also like to toast up some crusty bread for homemade croutons to add on top as well.
Enjoy!
With love, from our simple kitchen to yours.
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Zuppa Toscana Soup (Olive Garden Copycat) + Video
Ingredients
- 1 pound hot Italian sausage, casings removed
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 6 cups low-sodium chicken stock
- 3 large Russet potatoes, peeled and diced
- 1 bunch curly kale, leaves stripped and chopped
- 3/4 cup heavy cream
- 4 slices cooked bacon, chopped
- kosher salt
- black pepper, freshly ground
- 1/4 cup freshly grated Parmesan or Romano cheese, for serving
Instructions
- In a large pot over medium-high heat, cook sausage until browned and no longer pink, 5 to 7 minutes. Break into smaller pieces with your spatula as you cook, Transfer to a plate to drain.
- Add onion to pot and cook until soft, 5 minutes, then add minced garlic and cook until fragrant, about 1 minute more. Season to taste with salt and pepper. Add chicken broth and potatoes and cook until potatoes are tender, 23 to 25 minutes. Smash a few of the potatoes to create a creamy texture.
- Stir in kale and let cook until leaves are tender and bright green, 3 minutes, then stir in heavy cream, sausage, and bacon and simmer 5 minutes more.
- Garnish with Parmesan or Romano and serve.
Video
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published January 2018, updated and republished January 2025
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
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You can never go wrong with a good soup recipe, especially when you don’t feel like actively cooking, you can throw together a nice tasty soup so easily!
I’ve been making this soup for several years and it is so flavorful and delicious. I sometimes sub out the kale with spinach but otherwise follow the recipe. It is easy and quick to make on a weekday night but the next day it is even better.
Can you substitute the cream?
How many servings does this make?
Hi Angie,
This recipe makes 6 servings.
TSRI Team Member,
Holli
This recipe is a total winner! I’m a huge fan of Donna and Chad’s recipes from The Slow Roasted Italian, and this Zuppa Toscana Soup did not disappoint. It was so easy to make, and the flavors were amazing. 5 stars!
Hi Amelia!
We’re so glad you enjoy our recipes!!
TSRI Team Member,
Devlyn
Donna and Chad from The Slow Roasted Italian have done it again! This Zuppa Toscana Soup recipe was a breeze to follow, and the end result was absolutely delicious. Tastes just like the restaurant version!
Hi Noah!
We’re so glad you enjoyed the recipe!!
TSRI Team Member,
Devlyn
Donna’s Zuppa Toscana Soup recipe is a gem! I followed it exactly, and it turned out fantastic.
Hi Aaliyah!
Awesome!
TSRI Team Member,
Devlyn