This delicious Zuppa Toscana recipe was a hit at one of our recent family get-togethers – it tastes just like the Olive Garden soup recipe! Serve with some crusty bread for dipping up the soup. How can you go wrong with bacon, Italian sausage, and cream?

We are big fans of hearty soups in our house. If you are looking for easier, delicious make-ahead soups, you might also like my Tomato Basil Soup. It is so good, and I have learned that if you used crushed tomatoes there is no need to blend or process!

Zuppa Toscana

Zuppa Toscana Olive Garden soup in bowl

Zuppa Toscana Recipe

If you like Olive Garden Tuscan soup, try this Zuppa Toscana copycat. This copycat recipe really does taste like the Olive Garden recipe. YUM! Sliced potatoes, sausage, bacon, and kale are swimming in a delicious broth.

If you like your soup spicy try spicy Italian or hot Italian sausage and then toss in red pepper flakes.  The heavy cream added at the end of the cooking makes it extra rich and creamy.

Zuppa Toscana soup goes together quickly. If you want to make it ahead just put all the ingredients, except the kale in cream in your slow cooker.  Add the kale about 15 mins before serving and then the cream just before serving. Just make sure the soup is heated through.

Zuppa Toscana Copycat

To make this Olive Garden copycat recipe, just click and save the recipe card, or follow along with these simple steps:

First, cook the bacon and chop it up. Then cook sausage and onion on medium high heat in a large pot. I cook it until the sausage is crumbly and there’s no pink. Then drain the fat.

Next, add chicken broth and water into the pot and stir. I use a wooden spoon. Now add in  potatoes and garlic, and cook on medium heat until the potatoes are tender. After the potatoes are done, add bacon, and salt and pepper to taste.

I like to simmer the soup to fully release the flavor from onions and garlic, at least another ten minutes. Turn the heat to low before adding in chopped kale and heavy whipping cream.

Zuppa Toscana Tuscan Soup Recipe

Olive Garden Soup Recipe

Which soup do you like best at Olive Garden? I love the Olive Garden Zuppa Toscana soup, which is the most popular of their delicious options. It’s rich and hearty, with a hint of heat from the sausage. Served with crusty bread, this soup is guaranteed to hit the spot as the weather gets cooler.

Here are a few tips to perfect this delicious soup:

  • How long does Zuppa Toscana last in the fridge? According to the USDA’s food handling guidelines, you can refrigerate homemade soups for 3 to 4 days.
  • Can you freeze Zuppa Toscana? Yes, according to the USDA, you can safely store homemade soups up to 2 to 3 months in the freezer.
  • How many calories does Zuppa Toscana have? Our Olive Garden copycat recipe version has 474 calories per serving.
  • Looking for a healthy, lower calorie or low-carb soup? This recipe is super adaptable to keto diet needs, by cutting the cream amount in half and adding some diced fresh cauliflower!
  • Finally, if you are looking for a lighter variation, you might try substituting the Italian sausage for turkey sausage. Evaporated skim milk also adds a richness without the fat of heavy cream.

What tips do you have for creating the perfect Zuppa Toscana soup? Leave a comment if you make this soup at home and how you like to serve it!

5 from 5 votes

Zuppa Toscana

A rich creamy flavorful soup loaded with potatoes, sausage, and bacon. Just like Olive Garden's famous soup.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes


  • 1 lb Italian sausage
  • 2 large russet baking potatoes 1/2 inch cubes
  • 1 large onion chopped
  • 4 to 5 slices bacon cooked and coarsely chopped
  • 2 garlic cloves minced
  • 2 cups kale chopped
  • 1 - 14 ounce can chicken broth
  • 1 quart water
  • 1 cup heavy whipping cream


Brown sausage and onion in large pot. Drain fat. Add chicken broth and water to the sausage and onions in the pot and stir. Add in potatoes and garlic. Cook on medium heat until potatoes are done. Add bacon. Salt and pepper to taste. Simmer for another 10 minutes. Turn to low and add kale and cream. Heat through and serve.


    [brid autoplay="true" video="454215" player="18814" title="Zuppa Toscana Soup" duration="66" uploaddate="2019-08-22 15:20:04" thumbnailurl="//"]


    Calories: 474kcal | Carbohydrates: 18g | Protein: 14g | Fat: 38g | Saturated Fat: 17g | Cholesterol: 111mg | Sodium: 588mg | Potassium: 653mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2815IU | Vitamin C: 34.2mg | Calcium: 93mg | Iron: 1.9mg
    Servings: 6
    Course: Soup
    Cuisine: Italian

    Olive Garden Zuppa Toscana

    More homemade soup recipes

    Soups can provide a wonderful variety to the standard lunch menus at home. Over winter break when the kids are home and we start to get a little cabin fever, it’s nice to change things up with a new recipe – especially one you can make in a big batch and freeze for later.

    • One of our favorite go-tos is my rich and creamy Tomato Basil Soup. If you can find fresh basil, this savory soup just sings – or you can use dry basil. It’s fast, it’s simple, and it’s always a hit. I promise you will not be disappointed!
    • Looking for the easiest soup that is also quick? Try my Taco Soup.  It uses five canned goods you probably already have right in your pantry.
    • I also love this Cheddar Corn Chowder recipe. It is another thick and hearty soup, using potatoes, corn, cheddar cheese and topped with bacon.
    • Probably one of my most favorite soups is Wild Rice and Tomato Soup. With vegetables and rice, this savory soup is the perfect lunch for cooler fall weather.
    • Looking for even more soup ideas? I make all these soup recipes all winter long.

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