This creamy, comforting Zuppa Toscana is a big bowl of love—loaded with spicy Italian sausage, tender potatoes, crisp bacon, and kale. If you’ve ever ordered this at Olive Garden and thought, “I wish I could make this at home,” you’re in luck. This version is rich, flavorful, and comes together easily in one pot.
Whenever I make this soup, it disappears fast. It’s the kind of thing that makes the kitchen smell amazing, has everyone asking “is it ready yet?”, and warms you to the core.
Why This Zuppa Toscana Is Always a Hit at Home
I’ve tried plenty of restaurant copycat recipes, but this one gets requested more than any other. The first time I made it, it was for a chilly Sunday dinner. I was just hoping it would be close to the original. But honestly? It was better. The broth was creamier, the garlic came through beautifully, and those crispy bacon bits added just the right pop of saltiness.
Since then, it’s become one of my go-tos whenever I want something hearty but not too heavy. It’s filling without being fussy.
What Makes It “Zuppa Toscana”?
In Italian, zuppa means soup, and Toscana means Tuscan. So yes, it literally translates to Tuscan soup. But over time, this Americanized version took on a life of its own—thanks to the mix of sausage, cream, and kale.
It’s not a traditional Tuscan dish, but I promise it hits all the cozy notes you’re craving.
Let’s Talk About the Heat
I usually go with hot Italian sausage because we like a little kick in my house. That subtle heat against the creamy broth really works well. But if you’re serving this to kids or anyone who’s not into spicy food, mild or sweet Italian sausage is totally fine. You can always adjust the seasoning later with red pepper flakes or black pepper.
A tip from my kitchen: I sometimes mix half hot and half mild sausage to keep it balanced.
Yes, You Really Do Need That Much Garlic
If you’re glancing at the recipe and thinking, “A whole head of garlic? That can’t be right,” trust me—I had the same thought once. But now I can’t imagine this soup without it.
The garlic mellows out as it cooks and gives the broth that deep, cozy Italian flavor. It doesn’t shout; it just warms everything up from the inside out. And if you’re a garlic lover like me, you might even sneak in a few extra cloves.
Is This Soup Actually Healthy?
It depends on what you’re looking for. The classic version with potatoes and cream is hearty, yes, but it’s not over-the-top. It’s naturally gluten-free and grain-free, and you can definitely tweak it for different diets.
- Keto version: Swap the potatoes for cauliflower florets. It holds up beautifully and keeps the soup low-carb.
- Dairy-free or Whole30: Use a can of full-fat coconut milk. Just scoop out the solid white part and stir it in at the end so it doesn’t curdle.
I’ve done both versions, and they still hit the spot. The creamy texture is still there—you won’t miss a thing.
Cooking Tips from My Kitchen
- Brown the sausage well: Don’t rush this step. Let it get golden and a little crispy for extra flavor in your broth.
- Use baby kale if you can find it: It’s more tender and cooks quicker. If you’re using regular kale, remove the stems and chop it small.
- Don’t overcook the potatoes: They should be fork-tender but not mushy. I test a few with a fork after 10–12 minutes.
Making It Ahead
This soup reheats really well, so it’s great for meal prep. I like to make a big batch and keep it in the fridge for up to 4 days. The flavors deepen overnight, and it somehow tastes even better the next day.
If you’re planning to freeze it, leave out the kale and cream until you reheat it—then stir them in fresh. That way, the texture stays just right.
How We Serve It at Home
I almost always serve this with warm crusty bread—something to soak up every last bit of that creamy broth. Sometimes we add a simple salad on the side, but more often than not, we just dig into big bowls of soup and call it dinner.
And if you’re feeling fancy, a little sprinkle of shredded parmesan on top takes it over the top.
Storing Leftovers
Let the soup cool before storing it in airtight containers. It’ll keep in the fridge for up to 4 days. Just reheat it gently on the stove—don’t bring it to a boil, or the cream can separate.
If you’re freezing it, again—hold back the cream and kale. Freeze just the sausage-potato base, then finish it off fresh when you’re ready to eat.
Zuppa Toscana - Olive Garden Copycat
A cozy bowl of comfort packed with spicy Italian sausage, tender potatoes, crispy bacon, and kale—all simmered in a creamy broth. This hearty soup is a dinner favorite you’ll want on repeat during the colder months.
Ingredients
- 5 medium russet potatoes, peeled and sliced into ¼-inch rounds
- 1 lb hot Italian sausage
- 6 oz bacon, chopped
- 1 medium onion, finely chopped
- 10 large garlic cloves, minced or pressed
- 6 cups chicken broth
- 4 cups water
- 6 cups kale leaves, stripped from stems and chopped
- 1 cup heavy whipping cream
- Salt and black pepper, to taste
- Freshly grated parmesan cheese, for serving (optional)
Instructions
- Start by heating a large Dutch oven or soup pot over medium-high heat. Add the chopped bacon and cook until it’s crispy and golden. Scoop it out and set it aside on a paper towel-lined plate. Pour off most of the bacon grease, leaving behind just enough to coat the bottom of the pot.
- Toss in the Italian sausage and break it up with your spoon as it browns. Once fully cooked, transfer it to the same plate as the bacon.
- In the remaining drippings, sauté the chopped onion until it turns soft and slightly golden. Stir in the garlic and let it cook for just a minute until fragrant.
- Pour in the chicken broth and water. Bring everything to a gentle boil, then add the sliced potatoes. Simmer until the potatoes are fork-tender—this usually takes about 13 to 15 minutes.
- When the potatoes are almost cooked through, stir in the kale and return the sausage to the pot. Let everything come back up to a light boil to soften the greens.
- Finish by pouring in the cream. Let it heat through but avoid a rolling boil. Taste the soup and add salt and pepper as needed.
- Ladle into bowls, top with the crispy bacon, and sprinkle with grated parmesan if you like a cheesy finish.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 553Total Fat 35gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 20gCholesterol 91mgSodium 1608mgCarbohydrates 36gFiber 5gSugar 6gProtein 25g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
Frequently Asked Questions
Can I use spinach instead of kale?
Yes, baby spinach works just fine. Add it at the very end since it wilts almost instantly.
What kind of potatoes are best?
I like to use Yukon Gold or red potatoes. They hold their shape nicely without turning to mush.
Can I make this vegetarian?
You can try swapping in plant-based sausage and using veggie broth. It won’t be quite the same, but the flavors are still comforting and hearty.
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