Welcome to the ultimate guide for recreating Olive Garden's iconic Zuppa Toscana soup right in your own kitchen! This hearty, flavorful Italian-inspired soup, packed with savory sausage, tender potatoes, and vibrant kale in a rich, creamy broth, has become a global favorite. While nothing beats a trip to Olive Garden, our meticulously crafted copycat recipe brings that beloved restaurant experience directly to your dining table, offering all the warmth and comfort you crave with the satisfaction of a homemade meal. Get ready to impress your family and friends with this incredibly easy, one-pot wonder that tastes just like the original, if not better!
Why This Copycat Zuppa Toscana Recipe is a Must-Try
There's a reason Olive Garden's Zuppa Toscana has garnered such a loyal following: it's simply irresistible. But imagine being able to enjoy that same comforting flavor whenever the craving strikes, without leaving your home. Our copycat recipe not only captures the authentic taste and texture but also offers numerous advantages. It's surprisingly simple to prepare, requiring just one pot for minimal cleanup. This makes it an ideal weeknight dinner solution, yet it's impressive enough for entertaining. Crafting it at home also allows you to control the quality of ingredients, adjust seasonings to your preference, and even customize it to suit dietary needs or flavor variations. Paired with our homemade Olive Garden Breadsticks or a fresh side salad, this soup transforms into a complete, incredibly satisfying meal that your entire family will adore.
Frequently Asked Questions About Zuppa Toscana
Zuppa Toscana, as popularized by Olive Garden, is a hearty, Italian-inspired soup. Its core ingredients typically include savory Italian sausage, crisp bacon, tender russet potatoes, and fresh kale, all simmered together in a rich, creamy chicken broth. The balance of smoky, spicy, and creamy flavors makes it a truly distinctive and satisfying dish.
In Italian, "Zuppa Toscana" literally translates to "Tuscan Soup." While it sounds sophisticated, the name simply refers to its regional inspiration. Much like "Pasta e Fagioli" (meaning "pasta and beans"), the Italian phrasing adds a certain charm, even if the Olive Garden version is an Americanized take on a traditional Tuscan staple.
The Olive Garden version of Zuppa Toscana is an Americanized interpretation rather than a strictly traditional Italian dish. Authentic Zuppa Toscana from the Tuscany region of Italy often features cannellini beans, kale or other local greens (like cavolo nero), bacon or pancetta, and sometimes bread, but it typically lacks the creamy broth and spicy Italian sausage found in the popular restaurant rendition. Our copycat recipe embraces the delicious elements that have made Olive Garden's version so beloved, offering a taste of Italy with a familiar American twist.
Preparing kale is simpler than it might seem, especially if you're accustomed to handling other large leafy greens like collard or mustard greens. The main objective is to remove the tough, fibrous stems, which can be unpleasant to eat. To do this, hold the kale leaf by the stem and run your other hand along the stem, stripping the leafy greens away. Alternatively, you can cut along both sides of the stem in a "V" shape. Once the leaves are separated, chop them into bite-sized pieces, about 2 cups worth for this recipe. It's crucial to rinse the chopped kale thoroughly under cold water, ideally in a colander, to remove any dirt or grit. For an extra tender texture, gently massage the kale while rinsing; this helps break down its cell walls and makes it softer when cooked.
While I'm not a sommelier, I can suggest some excellent wine pairings to complement the rich and creamy flavors of Zuppa Toscana. For white wine lovers, a crisp Chardonnay or a slightly sweeter German Riesling would be wonderful choices, cutting through the richness of the cream and sausage. If you prefer red wine, a medium-bodied Cabernet Sauvignon or a Sangiovese (the primary grape in Chianti, which is from Tuscany!) would be fantastic, as their robust flavors can stand up to the savory bacon and Italian sausage without overpowering the soup.
Yes, Zuppa Toscana can be frozen, making it an excellent meal-prep option. To ensure the best quality upon reheating, I recommend slightly undercooking the potatoes if you plan to freeze the soup. This helps prevent them from becoming overly mushy during the thawing and reheating process. Store the cooled soup in a freezer-safe, airtight container for up to 2-3 months. When ready to enjoy, thaw it overnight in the refrigerator and gently reheat on the stovetop over low heat, stirring occasionally. You might need to add a splash of chicken broth or heavy cream to restore its original consistency.
Absolutely! While the recipe is fantastic as is, feel free to customize it. For the greens, collard greens, mustard greens, or even fresh spinach can be used in place of kale (add spinach towards the very end as it wilts quickly). If you prefer a milder soup, use mild Italian sausage. For a spicier kick, opt for hot Italian sausage or add a pinch of red pepper flakes. You can also experiment with different potato varieties, though russets are excellent for their texture.
To make a dairy-free version, substitute the heavy whipping cream with full-fat canned coconut milk (for a subtle coconut flavor) or a dairy-free cream alternative. Ensure your chicken broth is also dairy-free. For a lighter soup, you can reduce the amount of heavy cream or use half-and-half for a less rich broth. Using turkey or chicken sausage can also reduce the fat content, as can draining the sausage and bacon grease thoroughly.
The key to an amazing Zuppa Toscana lies in the balance of textures. Ensure your potatoes are tender but not mushy; simmer them just until they are easily pierced with a fork. Don't overcook the kale; it should be wilted and soft, but still retain some vibrant color and a slight bite. Massaging the kale before adding it helps achieve this. Also, avoid boiling the soup vigorously after adding the cream, as this can cause the cream to curdle. A gentle simmer is all you need.
Essential Ingredients for Your Copycat Zuppa Toscana
Crafting this flavorful soup begins with selecting the right ingredients. Each component plays a vital role in building the robust, well-rounded taste of Olive Garden's Zuppa Toscana. Here’s a closer look at what you’ll need:
- Bacon: Choose a good quality thick-cut bacon for maximum smoky flavor and crispy texture. This will be cooked until crisp and crumbled as a garnish, but its rendered fat also plays a crucial role in sautéing the sausage and onions, adding depth to the broth.
- Italian Sausage: A key flavor component. Ground Italian sausage, either mild or hot, is perfect. The spice blend in the sausage infuses the soup with its signature Italian taste. If you can’t find ground sausage, you can remove the casings from Italian sausage links.
- Yellow Onion: A foundational aromatic that adds a sweet and pungent base to the soup. Diced finely, it will meld seamlessly into the broth.
- Garlic: Freshly minced garlic is essential for a truly authentic Italian flavor. Avoid garlic powder if possible; fresh garlic makes a significant difference.
- Chicken Stock or Broth: The liquid base of our soup. High-quality chicken stock or broth provides a rich foundation for all the other flavors. Homemade stock will yield the best results, but a good store-bought brand works well too.
- Russet Potatoes: These starchy potatoes are ideal for Zuppa Toscana because they soften beautifully and absorb the flavors of the broth, contributing to the soup’s comforting texture. Ensure they are peeled and cubed into uniform pieces for even cooking.
- Salt and Pepper: Essential seasonings to enhance and balance all the flavors in the soup. Always taste and adjust as you go.
- Kale: The signature green of Zuppa Toscana. Fresh kale adds a touch of earthiness, vibrant color, and nutritional value. Remember to remove the tough stems and chop the leaves into bite-sized pieces.
- Heavy Whipping Cream: This is what gives Zuppa Toscana its luxurious, creamy texture. It rounds out the flavors and adds a comforting richness to the broth.
- Grated Parmesan Cheese: An optional but highly recommended garnish. A sprinkle of freshly grated Parmesan adds a salty, umami finish that elevates each spoonful.
Step-by-Step Guide: How to Make Olive Garden’s Zuppa Toscana at Home
Creating this restaurant-quality soup is simpler than you might think. Follow these detailed instructions to bring the flavors of Tuscany to your table:
- Prepare the Kale: Begin by prepping your kale. If you’re new to cooking with large greens, remember the crucial step of removing the tough, fibrous stems. Cut the kale leaves away from the stem in a "V" pattern, then chop the leaves into approximately 2 cups worth of bite-sized pieces. Place the chopped kale in a colander and rinse it thoroughly under cold water to remove any dirt or grit. For an extra tender texture, gently massage the kale as you rinse it; this helps to soften it up before cooking. Let it drain well.
- Cook the Bacon: In a large, heavy-bottomed pot or Dutch oven, cook the bacon over medium heat until it's crispy. Once cooked, remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate to drain. Reserve about 1-2 tablespoons of the rendered bacon fat in the pot; drain any excess. This flavorful fat will be used to cook the sausage and onions, adding an incredible depth of flavor to the soup base.
- Brown the Sausage and Onions: Add the ground Italian sausage to the pot with the reserved bacon fat. Break it apart with a spoon and brown it over medium-high heat. As the sausage cooks, add the diced yellow onion to the pot. Sauté the sausage and onions together until the sausage is fully cooked through and crumbled, and the onions have softened and become translucent. This usually takes about 5-7 minutes.
- Add Garlic: During the last minute or two of cooking the sausage and onions, stir in the minced garlic. Cook until fragrant, being careful not to burn it, as burnt garlic can impart a bitter taste. Once cooked, thoroughly drain any excess grease from the pot.
- Simmer Potatoes in Broth: Return the cooked sausage and onion mixture to the pot. Pour in the chicken stock or broth, and then add the cubed russet potatoes. Stir everything together. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover the pot and allow the potatoes to cook for about 15-20 minutes, or until they are fork-tender. Ensure they are cooked through but still hold their shape.
- Create the Creamy Base: Once the potatoes are tender, remove the pot from the heat and stir in the heavy whipping cream. Season the soup generously with salt and freshly ground black pepper. Taste and adjust the seasonings as needed.
- Incorporate Kale and Bacon: Finally, stir in the prepared kale and the crumbled, cooked bacon. Return the pot to low heat and bring the mixture back up to a gentle simmer. Cook just long enough for the kale to wilt and soften, usually only 3-5 minutes. You want the kale to be tender but still vibrant.
- Serve and Enjoy: Give the soup a final taste test (be careful, it’s hot!) and adjust any seasonings if necessary. Ladle the hot Zuppa Toscana into bowls and, if desired, garnish with a sprinkle of fresh grated Parmesan cheese. Serve immediately and savor every spoonful of this homemade delight!
Serving Suggestions & Customization
Zuppa Toscana is a meal in itself, but it truly shines when served with complementary dishes. Classic Olive Garden breadsticks are an absolute must for soaking up every last drop of the delicious broth. A simple green salad with a light vinaigrette or a crisp Caesar salad would also provide a refreshing counterpoint to the rich soup. Don't forget an extra sprinkle of grated Parmesan cheese and, if you like a little heat, a pinch of red pepper flakes on top of each serving. For an even more vibrant presentation, a swirl of extra virgin olive oil or a few fresh parsley leaves can add a gourmet touch.
Beyond the basic recipe, Zuppa Toscana offers plenty of room for customization. Experiment with different types of sausage—a chicken or turkey Italian sausage for a leaner option, or a really spicy pork sausage for those who love heat. You can also vary the greens; while kale is traditional, spinach (added right at the end) or even Swiss chard can be used. For a vegetarian twist, omit the sausage and bacon and use vegetable broth, adding cannellini beans or white button mushrooms for extra heartiness and umami flavor.
More Delicious Copycat & Soup Recipes to Try
If you're craving more comforting and restaurant-inspired dishes, explore these fantastic recipes:
- Crock Pot Chicken Alfredo (For Two)
- Olive Garden Zuppa Toscana (Original Post)
- Copycat Olive Garden Chicken Gnocchi Soup
- Olive Garden Salad Dressing
- Crock Pot Olive Garden Pasta e Fagioli
- Olive Garden Chicken Scampi
- Italian Gnocchi Soup
Olive Garden Zuppa Toscana (Copycat)
This copycat Olive Garden Zuppa Toscana is a hearty, homemade, creamy sausage and potato soup that tastes just like the restaurant's signature dish!
Pin Recipe
15 minutes
20 minutes
35 minutes
6
Brandie Skibinski
Ingredients
- 2 cups kale, washed and cut into bite-sized pieces
- 1 pound ground Italian sausage (mild or hot)
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 32 ounce container chicken broth (4 cups)
- 3 cups russet potatoes, peeled and cubed
- 1 ½ cups heavy whipping cream
- 1 teaspoon salt (or to taste)
- ¼ teaspoon freshly ground black pepper (or to taste)
- 5 slices bacon, cooked crispy and crumbled
- Garnish: Grated Parmesan cheese, to taste
Instructions
- First, prepare your kale: remove the stems by cutting in a "V" pattern, then chop leaves into bite-sized pieces (about 2 cups worth). Place in a colander and rinse well, massaging lightly to soften. Let drain.
- In a large pot, cook bacon until crispy. Remove bacon, reserving 1-2 tablespoons of fat in the pot. Set crumbled bacon aside for garnish.
- Add ground Italian sausage and diced yellow onion to the pot. Brown and crumble the sausage, cooking with onions until softened.
- During the last couple minutes of cooking, add minced garlic and cook until fragrant. Drain any excess grease.
- Return sausage mixture to the pot and pour in chicken stock. Add cubed potatoes.
- Cover and simmer for 15-20 minutes, or until potatoes are tender.
- Once potatoes are tender, remove from heat, pour in heavy cream, and stir. Season with salt and pepper to taste.
- Stir in the prepared kale and crumbled cooked bacon. Bring the soup back to a gentle simmer and cook until the kale has softened and wilted, about 3-5 minutes.
- Taste and adjust seasonings as needed. Serve hot, garnished with grated Parmesan cheese.
Video
Notes
- Collard greens, mustard greens, or even spinach can be used in place of kale (add spinach towards the end as it wilts quickly).
- For a spicier soup, use hot Italian sausage or add a pinch of red pepper flakes.
- If freezing, slightly undercook potatoes to prevent mushiness upon reheating.
Main Course, Soup
Italian, American
Nutrition
(Estimated per serving)
- Calories: 623 kcal
- Carbohydrates: 20g
- Protein: 17g
- Fat: 53g
- Sodium: 1097mg
- Fiber: 1g
- Sugar: 1g
Nutritional Disclaimer
"The Country Cook" is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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Originally published: April 2013
Updated and republished: October 2021