Olive Garden Zuppa Toscana Soup

Name: Olive Garden Zuppa Toscana Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 pound bacon (cut into 1-inch pieces); 1 medium sweet onion (finely chopped); 6 cloves garlic (minced); 1 tablespoon dried oregano; 1 pound pork sausage; 1 pound Italian mild pork sausage; 64 oz chicken stock; 3 teaspoons kosher salt (divided (more if needed)); 3 medium red potatoes (cut into ½-inch cubes); 1 bunch lacinato kale (stems removed and roughly chopped); ½ cup heavy cream; ½ teaspoon red pepper flakes (optional)

This Zuppa Toscana Soup recipe is my favorite way to bring the Olive Garden flavors home. It’s better than takeout and way easier than you’d think! It comes together in one pot in about 45 minutes and tastes ultra creamy and comforting.

Jump to Recipe

3 white bowls filled with zuppa toscana soup.

Why This Recipe Works

This Olive Garden Zuppa Toscana Soup is my cold-weather comfort food standby. Here’s why I make it all season long:

Creamy, Hearty, and Loaded with Flavor: It’s rich and velvety from the cream, with bites of sausage, bacon, and tender potatoes in every spoonful. It feels like a full meal in a bowl and reminds me of my Sausage and Gnocchi Soup.
Way Better Than Takeout: This version has fresher flavor and more texture than the restaurant one. Homemade always wins, a lot like my Copycat Panera Broccoli Cheddar Soup.
Comes Together in One Pot: The whole thing simmers in a single pot, making cleanup easy and dinner simple.
Kale Keeps It Balanced: The kale softens beautifully and adds a pop of green that balances all the richness.
Even Better the Next Day: The flavors deepen overnight, so leftovers are something I actually look forward to.

close up on a white bowl filled with zuppa toscana soup.

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Ingredients

Bacon – Crisped to perfection, bacon adds smoky depth and a salty crunch when sprinkled over each bowl of soup just before serving.
Sweet Onion and Garlic – These aromatics create a flavorful base for the soup. The onion adds sweetness while garlic brings a savory punch that infuses every bite.
Italian and Mild Pork Sausage – A mix of pork sausages gives the soup its signature richness and hearty texture. Browning the sausage adds layers of flavor to the broth.
Chicken Stock – This forms the comforting backbone of the soup. It keeps the base light but flavorful and provides the perfect balance to the heavier ingredients.
Red Potatoes – These hold their shape well and offer a creamy bite that complements the richness of the broth and sausage.
Lacinato Kale – Also known as dinosaur kale, this hearty green softens beautifully in the hot broth. It adds a pop of color and a slightly bitter contrast that balances the creamy richness.
Heavy Cream – Just a splash of cream stirred in at the end gives the soup a luxurious texture and mellow finish.
Dried Oregano and Red Pepper Flakes – Oregano adds herbal warmth, while red pepper flakes give the option for a bit of heat, depending on your taste.

For full list of ingredients and instructions, see recipe card below.

Instructions

Crisp the bacon: In a large pot over medium-high heat, cook the bacon until crispy (about 7–8 minutes). Remove with a slotted spoon and set aside, leaving the bacon grease in the pot.
Sauté aromatics: Lower the heat to medium, add onions and cook for 5 minutes until lightly browned. Stir in garlic, 1 teaspoon salt, and oregano, cooking for 1 more minute.
Brown the sausage: Add both sausages and 2 teaspoons salt. Break apart with a spoon and cook over high heat for 5 minutes until browned.
Simmer the potatoes: Add cubed potatoes and chicken stock. Bring to a boil, then simmer for 10–12 minutes until potatoes are fork-tender.

4 images showing how to saute bacon, onions, and sausage in a large black skillet.

Add the kale: While the soup simmers, remove kale stems and roughly chop. Stir kale into the soup and cook for 5 more minutes.
Stir in cream: Turn off the heat and mix in the heavy cream for a rich, velvety finish.
Serve: Ladle into bowls, top with crispy bacon and red pepper flakes if desired, and enjoy!

3 images showing how to make zuppa toscana soup in a large black pot.

For full list of ingredients and instructions, see recipe card below.

Substitutions & Variations

Here are some of my favorite substitutions and variations:

Sausage Options: I like to use a mix of plain pork sausage and mild Italian sausage for balance, but spicy sausage adds a nice kick if you want more heat. You can also swap in chicken or turkey sausage if you prefer something lighter.
Potato Swaps: Red potatoes hold their shape well, but Yukon Gold or russet potatoes work too. For a low-carb version, chopped cauliflower is a great substitute and cooks in the same amount of time.
Kale Alternatives: Lacinato kale is tender and flavorful, but curly kale or baby spinach can be used instead. Just add spinach at the very end since it wilts quickly.

What to Serve with Zuppa Toscana Soup

Main Dishes

This creamy Zuppa Toscana soup is hearty enough to shine on its own, but we love pairing it with crusty Homemade Focaccia, a slice of garlic bread, or warm Italian breadsticks to soak up every last drop.
It also makes a cozy addition to a pasta night. Serve it as a starter before baked ziti, Spicy Rigatoni, or even a slice of Grilled Pizza.
For a lighter combo, enjoy a bowl with Kale Caesar Salad or a caprese salad to balance the richness.

Other Sides

Zuppa Toscana pairs perfectly with lighter veggie-forward sides like Pesto Green Bean Salad, Shaved Zucchini Salad, or blistered cherry tomatoes.
You can round out your meal with simple vegetable dishes, like French Style Green Beans, Roasted Carrots with Pesto, or Crispy Smashed Potatoes for a more filling option.
If you’re hosting, serve the soup with an appetizer board featuring Cheese Stuffed Olives, Instant Pot Steamed Artichokes, and Italian cheeses to start the night right.

FAQs

Why is it called Zuppa Toscana?

The name means “Tuscan soup” in Italian. While the Olive Garden version is a Western twist on the traditional Tuscan recipe, the name still pays homage to its Italian roots.

Is this a copycat of the Olive Garden soup?

Yes, this version is inspired by the Olive Garden favorite. It captures all the same comforting flavors and creamy richness, but made fresh at home.

Can I make this ahead of time?

Absolutely. You can cook the full soup a day in advance and reheat it when ready to serve. It tastes even better the next day as the flavors develop.

How long does it last?

Keep leftovers in an airtight container in the fridge for 3 to 4 days. For longer storage, freeze in individual portions for easy meals later.

More Soup Recipes You’ll Enjoy

Copycat Panera Broccoli Cheddar Soup – This Copycat Panera Broccoli Cheddar Soup is creamy, cheesy, and packed with cozy flavors (just like Panera’s version!).
White Lasagna Soup – White Lasagna Soup is a cozy, comforting dish that packs everything you love about lasagna into a warm, creamy bowl.
Roasted Red Pepper And Tomato Soup – This Roasted Red Pepper and Tomato Soup is ultra-cozy, comforting, and warming! Featuring sweet roasted tomatoes, smoky red peppers, and savory seasonings, it’s the perfect grilled cheese pairing.
Easy Creamy Lasagna Soup – This Easy Creamy Lasagna Soup is picky-eater approved! Made with a comforting mix of ground beef, Italian herbs, cream, and lasagna noodles, every bite has all of the flavors of lasagna but is ready to eat in half the time.

If you try this Zuppa Toscana recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!

Video: Watch Me Make This Recipe