Olive Garden Zuppa Toscana Soup
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This homemade Olive Garden Zuppa Toscana Soup Recipe brings all the comfort with Italian sausage, onions, crispy bacon, and a perfect blend of seasonings. It’s everything you love about the classic soup, made right in your own kitchen. In just 30 minutes, you’ll have a warm, flavorful bowl perfect for a cozy night in.
Why You’ll Love This Tuscan Soup Recipe
When it comes to great flavor, making Zuppa Toscana at home easily beats dining out! My hubby will tell you that after all our recent cooking adventures, he’s gotten picky—and eating out doesn’t have the same charm it used to.
Honestly, I’m all for staying in more, especially if my sous chef keeps helping with cleanup!
This Zuppa Toscana is the North American twist on Italy’s Tuscan soup, which is more like a chili with zucchini and beans in a tomato-based broth. I must admit, I’m a fan of the Olive Garden version. There’s a reason this hearty soup is one of their all-time menu favorites—it’s just plain delicious!
Ingredient Notes
- Italian sausage (mild or spicy) | Adds hearty flavor—go with spicy for a little kick or mild for a classic taste.
- Yellow onion | A sweet, savory base that enhances the overall flavor.
- Garlic (minced) | Fresh and aromatic, garlic brings depth to the soup.
- Unsalted butter | Richness without extra salt lets you control the seasoning.
- Chicken broth | The flavorful foundation of the soup, tying everything together.
- Russet potatoes | Starchy and perfect for creating that creamy, comforting texture.
- Spices | A simple yet effective mix — black pepper, onion powder, garlic powder, kosher salt, Italian seasoning, and red pepper flakes — boosts the savory, Tuscan profile.
- Fresh kale | Adds texture and a boost of nutrients—perfectly wilts into the soup.
- Heavy cream | Creamy richness that balances the bold flavors.
- Fried bacon | Smoky, salty crunch that complements the creamy soup.
- Parmesan cheese | A final layer of savory goodness to round out the dish.
How to Make Zuppa Toscana Soup Recipe
This comforting soup, with tender potatoes, spicy Italian sausage, and fresh kale, rivals the restaurant version and comes together easily in a single Dutch oven in just 30 minutes.
STEP 1 | Cook the sausage and onions
Heat a Dutch oven over medium heat and crumble in the mild Italian sausage (or spicy Italian sausage). Add the diced onions, and cook for 7 to 10 minutes until the sausage is browned and the onions are soft.
Tip: Use a wooden spoon or spatula to break up the sausage as it cooks. Once done, use a slotted spoon to transfer the sausage and onions to a plate. Then, use a paper towel to wipe any excess grease from the pan.
STEP 2 | Sauté the garlic
In the same pot, add the minced garlic and butter. Cook for about 1 minute, just until fragrant.
Be careful not to burn the garlic—keeping the heat at medium helps ensure it stays golden and aromatic.
STEP 3 | Add the broth and potatoes
Pour in the chicken broth and a bit of water, then stir in the diced potatoes, pepper, onion powder, garlic powder, and coarse kosher salt.
Bring the mixture to a boil over high heat, then reduce to medium heat and simmer for 8 to 12 minutes. You’ll know the potatoes are ready when they can easily be pierced with a fork.
STEP 4 | Wilt the kale
Add the curly kale, heavy cream, Italian seasoning, and red pepper flakes to the pot. Stir everything together until combined, and let the kale wilt into the soup for about 3 to 4 minutes. It should soften but still retain some texture.
STEP 5 | Bring it all together
Return the cooked sausage and onions to the pot, stirring everything to combine. Give it a taste to check if more salt or pepper is needed.
Once satisfied, top with crispy bacon and a generous sprinkle of Parmesan cheese. Ladle the soup into bowls and serve warm.
Tips from the Home Chef’s Kitchen
Variations and Substitutions
- Lighten It Up. For a lighter option, swap ground turkey or chicken sausage for the Italian sausage and use half-and-half or whole milk instead of the heavy cream.
- Healthy Greens. If you’re not a fan of kale, spinach or Swiss chard are great alternatives that will still give you a healthy, leafy green boost.
- Vegetarian-Friendly. Use plant-based sausage and leave out the bacon for a vegetarian twist.
- Make it Dairy-Free. Substitute coconut milk for a dairy-free version with a slight tropical note, and use nutritional yeast in place of the Parmesan cheese.
Storage and Reheating Tips
- Once the soup has cooled, ladle it into smaller, airtight containers to speed up the cooling process. Store in the refrigerator for up to 3 to 4 days.
- This soup can be frozen, but be aware that the potatoes may become a bit softer when defrosted. If you plan to freeze, slightly undercook the potatoes to help them hold their texture better.
- Reheat leftover soup on the stovetop over medium heat, stirring occasionally until warmed through. If the soup has thickened in the fridge, add a splash of chicken broth to reach your desired consistency.
Frequently Asked Questions
Absolutely! In fact, the flavors may be more robust the next day. Simply follow the recipe, let it cool, and refrigerate it for up to 3 to 4 days. Reheat on the stovetop and add a splash of chicken broth if it has thickened.
If you don’t have a Dutch oven, any large, heavy-bottomed pot or stockpot will work just as well. Ensure it’s deep enough to hold all the ingredients and cook evenly.
To amp up the spice, you can use hot Italian sausage and increase the amount of red pepper flakes. You can also add a dash of cayenne pepper for an extra kick.
Looking for More Potato Soup Recipes?
If you like creamy soup, try my easy Old-Fashioned Potato Soup Recipe, ultimate Loaded Baked Potato Soup (a family favorite), and my hearty Broccoli Potato Soup — a comforting soup recipe with a twist!
What to Serve With Zuppa Toscana Soup
Make it a complete meal by adding a green salad like Chopped Mediterranean Salad or Insalata Della Casa (a copycat recipe from Bravo’s Italian Restaurant) and homemade Olive Garden breadsticks or a loaf of toasted crusty bread.
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Olive Garden Zuppa Toscana Soup
Ingredients
- 1 lb. ground Italian sausage mild or spicy
- 1 cup yellow onion chopped
- 6 cloves garlic minced
- 1 tablespoon unsalted butter
- 6 cups chicken broth
- 2 cups water
- 4 medium Russet potatoes cut into 1-inch cubes (5 cups cut)
- 1 teaspoon black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- 5 cups curly kale leaves removed from the stem and torn into pieces
- 1 cup heavy cream
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes
- 6 slices bacon fried crisp and crumbled
- 6 tablespoons crumbled Parmesan cheese
Instructions
- Into a Dutch oven over medium heat, crumble the Italian sausage. Add the diced onions and cook for 7 to 10 minutes, stirring occasionally, until the meat is no longer pink. Remove the sausage and transfer to a plate.
- To the pot add the garlic and butter. Cook for 1 minute.
- Add the chicken broth, water, potatoes, pepper, onion powder, garlic powder, and coarse kosher salt. Bring to a boil over high heat and simmer over medium heat for 8 to 12 minutes or until the potatoes can be easily pierced with a fork.
- Add the kale, heavy cream, Italian seasoning, and red pepper flakes. Stir until combined. Mix until the kale has wilted, which will take 3-4 minutes.
- Add the sausage to the pot. Stir until combined. Taste to see if more salt and pepper is needed. Top with bacon and cheese and ladle into bowls.
Notes
- Some sausage processors add gluten products to their Italian sausage, so be sure to check the label to confirm. I use the Johnsonville brand and it is certified gluten free.
- You can make this in the crockpot on low for 5 to 6 hours or on low for 3 to 4 hours. Add the potatoes for the last 30 minutes. They will take 30-45 minutes until they are fork tender.
- I add the red pepper flakes and Italian seasoning towards the end so the flavors are muted. If you would like the soup spicier you can add the red pepper flakes with the seasonings before boiling and can add ½ teaspoon more as well.
- Ladle leftovers into smaller containers so that it cools quicker, then store for up to 3 to 4 days in the refrigerator.
- You can freeze this, but the potatoes can get a little mushy when defrosting.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
