Laura Mariano
Restaurant Comfort at Home
Zuppa Toscana is one of Olive Garden’s most beloved soups, cherished for its hearty, creamy, and slightly spicy flavor. Inspired by recipes from Food.com, The Country Cook, CDKitchen, Natasha’s Kitchen, and CopyKat Recipes, this dish brings restaurant comfort straight to your kitchen. With Italian sausage, tender potatoes, smoky bacon, and fresh kale simmered in a rich broth finished with cream, it’s the perfect balance of indulgence and nourishment. The joy of recreating restaurant favorites at home lies in the ability to customize flavors, adjust spice levels, and enjoy the same cozy satisfaction without leaving the house. Whether served for family dinners, meal prep, or gatherings with friends, Zuppa Toscana delivers warmth and comfort in every spoonful. It’s a one-pot wonder that proves homemade versions of restaurant classics can be just as delicious—if not better—than the originals.
What Is Olive Garden Zuppa Toscana?
Olive Garden’s Zuppa Toscana is a Tuscan-inspired soup that combines rustic Italian flavors with American comfort food appeal. At its core, the soup features crumbled Italian sausage, smoky bacon, tender russet potatoes, and fresh kale, all simmered in a savory chicken broth. A splash of heavy cream transforms the base into a rich, velvety soup that’s both hearty and indulgent. Known for its slightly spicy kick from red pepper flakes, Zuppa Toscana is a one-pot dish that satisfies cravings for warmth and flavor. It’s a versatile recipe that can be adapted with lighter ingredients or additional vegetables, but the classic version remains a favorite for its balance of creaminess, spice, and comfort. Served hot with breadsticks or salad, it’s a restaurant classic that has become a staple in home kitchens everywhere.
Ingredient Overview
The protein foundation of Zuppa Toscana comes from Italian sausage and bacon. Sausage provides spice and richness, while bacon adds smoky depth.
Vegetables include russet potatoes, which hold their shape well, along with kale for freshness and nutrition. Onion and garlic form the aromatic base, enhancing flavor.
The broth is typically chicken stock or base, offering savory depth and balance.
Cream—usually heavy whipping cream—creates the signature velvety texture that makes the soup indulgent.
Seasonings such as salt, black pepper, and red pepper flakes round out the flavor profile.
Tip: Use spicy Italian sausage for authentic flavor, or mild sausage if you prefer less heat.
Together, these ingredients create a soup that’s hearty, flavorful, and comforting, perfect for recreating Olive Garden’s classic at home.
Step-by-Step Instructions
- Brown sausage and bacon: In a large pot, cook crumbled Italian sausage until browned. Remove and set aside. In the same pot, cook chopped bacon until crisp. Drain excess fat if needed.
- Sauté aromatics: Add diced onion and minced garlic to the pot. Sauté for 2–3 minutes until fragrant and softened.
- Build broth: Pour in chicken stock and bring to a simmer. Add sliced russet potatoes and cook for 15–20 minutes until tender.
- Add cream and kale: Stir in heavy cream and chopped kale. Simmer gently for 5 minutes until kale is wilted but still vibrant.
- Finish: Return sausage to the pot, season with salt, pepper, and red pepper flakes. Adjust to taste.
- Serve: Ladle hot soup into bowls and garnish with extra bacon or Parmesan if desired.
Tip: Add kale at the end to preserve its bright color and texture.
Flavor Variations & Add-Ons
- Swap kale for spinach or Swiss chard for a milder green.
- Use turkey sausage for a lighter version.
- Add cannellini beans for extra protein and texture.
- Stir in sun-dried tomatoes for a tangy twist.
Serving Suggestions
Serve Zuppa Toscana with breadsticks or garlic bread to soak up the creamy broth. Pair with a crisp green salad for balance and freshness. It’s perfect for family dinners, cozy nights in, or meal prep, as it reheats beautifully. Garnish with Parmesan cheese or fresh herbs for added flavor.
Easy Olive Garden Zuppa Toscana Copycat Recipe | Creamy Sausage & Potato Soup
Equipment
- Large soup pot or Dutch oven
- Knife + cutting board
- Wooden spoon or ladle
- Measuring cups & spoons
Ingredients
- 1 lb Italian sausage (spicy or mild), crumbled
- 4 slices bacon, chopped
- 1 medium onion, diced
- 3 garlic cloves, minced
- 6 cups chicken stock
- 4 medium russet potatoes, thinly sliced
- 1 cup heavy cream
- 3 cups kale, chopped
- 1 tsp red pepper flakes (optional)
- Salt & black pepper to taste
Optional Add-ins
- Cannellini beans for extra protein
- Spinach or Swiss chard instead of kale
- Turkey sausage for a lighter version
Instructions
- Brown sausage and bacon: In a large pot, cook crumbled sausage until browned. Remove and set aside. Cook bacon until crisp, then drain excess fat.
- Sauté aromatics: Add onion and garlic to the pot. Sauté for 2–3 minutes until fragrant.
- Build broth: Pour in chicken stock. Add sliced potatoes and simmer for 15–20 minutes until tender.
- Add cream and kale: Stir in heavy cream and chopped kale. Simmer gently for 5 minutes until kale is wilted but vibrant.
- Finish: Return sausage to the pot. Season with salt, pepper, and red pepper flakes. Adjust to taste.
- Serve: Ladle hot soup into bowls. Garnish with extra bacon or Parmesan if desired.
Notes
- Make-ahead: Store soup in airtight containers for 3–4 days.
- Freezing: Freeze without cream; add cream after reheating. Separate kale if freezing—add fresh when reheating.
- Reheating: Warm gently on stovetop to avoid curdling.
- Avoid mistakes: Don’t overcook potatoes, add cream too early, or use pre-cooked bacon.
- Variations: Swap kale for spinach, add beans, or use turkey sausage for a lighter version.
- Nutrition: High in protein and fiber; rich in vitamins from kale and potatoes; customize with lighter cream or dairy-free alternatives.
