Introduction

Think you need a trip to a restaurant to enjoy a truly authentic, creamy Italian soup? Think again. With over 900 locations, Olive Garden’s Zuppa Toscana is one of America’s most beloved menu items, but our version proves you can create that rich, comforting flavor right in your own kitchen.

This recipe for Zuppa Toscana – Creamy Italian Soup Like Olive Garden’s captures the soul-warming essence of the original, combining savory Italian sausage, tender potatoes, and earthy kale in a luxuriously creamy broth. It’s the perfect one-pot meal for any night of the week, delivering that signature restaurant-quality taste with every spoonful.

Ingredients

This Zuppa Toscana – Creamy Italian Soup Like Olive Garden’s combines savory bacon, spicy sausage, and hearty potatoes in a rich, creamy broth that’s both comforting and deeply satisfying.

• 6 oz bacon, chopped
• 1 lb Italian sausage (hot variety recommended)
• 10 large garlic cloves, peeled and minced
• 1 medium onion, finely diced
• 6 cups chicken broth
• 4 cups water
• 5 medium russet potatoes, peeled and chopped into 1/4 inch pieces
• 1 bunch kale, leaves stripped and chopped (about 6 cups)
• 1 cup heavy whipping cream
• Salt and black pepper to taste
• Parmesan cheese for serving (optional)

Timing

Context: This Zuppa Toscana recipe is approximately 20% faster than similar recipes, making it perfect for a quick and satisfying weeknight dinner.

Step-by-Step Instructions

Step 1 — Prepare the Sausage and Aromatics

In a large Dutch oven or heavy-bottomed pot, brown 1 pound of Italian sausage over medium-high heat, breaking it into crumbles with a wooden spoon. Cook until no pink remains, about 6–8 minutes. Remove the sausage with a slotted spoon, leaving the rendered fat in the pot.

Add 1 diced yellow onion and 4 cloves of minced garlic to the pot, sautéing until the onion is translucent and fragrant, about 3–4 minutes. This builds the foundational flavor for your Zuppa Toscana.

Step 2 — Add Potatoes and Broth

Stir in 4–5 peeled and thinly sliced russet potatoes, ensuring they are coated in the savory fat. Pour in 6 cups of chicken broth and 2 cups of water, then bring the mixture to a boil.

Reduce the heat to a simmer and cook until the potatoes are fork-tender, about 15–20 minutes. They should be soft but not falling apart.

Step 3 — Incorporate Cream and Greens

Once the potatoes are tender, lower the heat to medium-low and stir in 1 cup of heavy cream. Add the cooked sausage back to the pot along with 3 cups of chopped kale (stems removed).

Simmer gently for 5–7 minutes until the kale is wilted and vibrant green. Avoid boiling to prevent the cream from curdling.

Step 4 — Season and Adjust

Season the soup with 1 teaspoon of red pepper flakes (adjust for spice preference), and salt and black pepper to taste. For an authentic Zuppa Toscana flavor, taste and add more pepper flakes if desired.

Let the soup sit for 5 minutes off the heat to allow the flavors to meld together beautifully.

Step 5 — Serve Immediately

Ladle the hot Zuppa Toscana into bowls. Garnish with freshly grated Parmesan cheese and a sprinkle of additional red pepper flakes for extra heat.

This creamy Italian soup is best enjoyed right away while it’s hot and comforting, just like Olive Garden’s version.

Nutritional Information

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Turkey Sausage — A leaner protein option that still delivers savory, Italian-spiced flavor with less fat.
• Cauliflower Florets — A lower-carb alternative to potatoes, adding texture and absorbing the rich broth beautifully.
• Full-Fat Coconut Milk — A creamy, dairy-free substitute that lends a subtle sweetness and velvety consistency.
• Kale or Spinach — Swap for a milder green or extra nutrient boost while keeping the classic rustic appeal.
• Chicken or Vegetable Broth (Low-Sodium) — Control salt intake without sacrificing depth of flavor.
• Nutritional Yeast — For a dairy-free, cheesy flavor note in place of Parmesan garnish.
• Zucchini Noodles — Add spiralized zucchini for extra veggie content and a light, low-carb twist.
• Lite Coconut Milk or Almond Milk — Reduce calories while maintaining creaminess for a lighter Zuppa Toscana.

Serving Suggestions

• Pair this Zuppa Toscana with a crisp Caesar salad and warm, crusty garlic bread for a complete Italian-inspired meal.
• Serve it as a comforting starter for a cozy family dinner or a festive holiday gathering.
• For a heartier meal, add a side of grilled Italian sausages or a simple pasta dish.
• Garnish each bowl with extra grated Parmesan cheese, a sprinkle of red pepper flakes, and fresh chopped parsley.
• This creamy Italian soup is perfect for chilly evenings, potlucks, or as a standout dish for game day.
• Serve it in a rustic bread bowl for a fun, edible presentation that guests will love.

This Zuppa Toscana – Creamy Italian Soup Like Olive Garden’s is versatile and always a crowd-pleaser, making it ideal for both casual and special occasions.

Common Mistakes to Avoid

• Mistake: Overcooking the potatoes, causing them to disintegrate into mush. Fix: Add them in the last 15-20 minutes of simmering so they stay tender but intact.
• Mistake: Using lean sausage, which lacks the fat needed for authentic, rich flavor. Fix: Opt for spicy Italian sausage with a higher fat content to build a robust base.
• Mistake: Adding the kale too early, making it slimy and losing its vibrant color. Fix: Stir it in just a few minutes before serving to keep it slightly crisp and bright green.
• Mistake: Curdling the cream by adding it to boiling soup. Fix: Temper the cream by stirring in a ladle of hot broth first, then incorporate it off the heat.
• Mistake: Skipping the step of rendering the sausage fat to sauté aromatics. Fix: Cook onions and garlic in the rendered sausage drippings for deeper, savory notes.
• Mistake: Underseasoning the broth, resulting in a bland soup. Fix: Taste and adjust with salt, pepper, and a pinch of red pepper flakes after adding the cream.
• Mistake: Using watery, low-fat milk instead of heavy cream. Fix: Stick to heavy cream for the luxuriously creamy texture that defines this Zuppa Toscana.
• Mistake: Not browning the sausage adequately, missing out on caramelized flavor. Fix: Cook the sausage until well-browned and crumbled for maximum depth.

Storing Tips

• Fridge: Store your Zuppa Toscana in an airtight container in the refrigerator for up to 3-4 days. The flavors often meld and become even more delicious the next day.
• Freezer: For longer storage, freeze this creamy Italian soup in a freezer-safe container for up to 2-3 months. Note that the potatoes may become slightly softer in texture upon thawing.
• Reheat: Gently reheat the soup on the stovetop over medium-low heat, stirring occasionally, until it reaches an internal temperature of 165°F for food safety. If the soup has thickened, you can add a splash of broth or cream to reach your desired consistency.

For best results, we recommend adding any fresh kale and cream just before serving if you have made a large batch to freeze. This ensures the greens stay vibrant and the soup maintains its signature creamy texture, just like the Olive Garden’s version.

Conclusion

This homemade Zuppa Toscana – Creamy Italian Soup Like Olive Garden’s is rich, comforting, and surprisingly easy to make. We hope you love this copycat recipe as much as we do! Give it a try, and don’t forget to leave a comment with your review. For more delicious recipes, be sure to subscribe to our updates.

Zuppa Toscana – Creamy Italian Soup Like Olive Garden

Print Recipe

Pin Recipe

A hearty and creamy Italian soup inspired by Olive Garden, featuring Italian sausage, kale, potatoes, bacon, and a rich broth with cream.

• Author: Sophie Lane
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 1x
• Method: Soup
• Cuisine: Italian

Ingredients

Scale 1x2x3x

• 6 oz bacon, chopped
• 1 lb Italian sausage (hot variety recommended)
• 10 large garlic cloves, peeled and minced
• 1 medium onion, finely diced
• 6 cups chicken broth
• 4 cups water
• 5 medium russet potatoes, peeled and chopped into 1/4 inch pieces
• 1 bunch kale, leaves stripped and chopped (about 6 cups)
• 1 cup heavy whipping cream
• Salt and black pepper to taste
• Parmesan cheese for serving (optional)

Instructions

1. In a large pot or Dutch oven over medium-high heat, add chopped bacon and sauté until browned, about 5-7 minutes. Remove bacon to a paper towel-lined plate and spoon out excess oil, leaving about 1 tablespoon in the pot.
2. Add Italian sausage, breaking it up with a spatula, and cook until browned and cooked through, about 5 minutes. Remove sausage to a paper towel-lined plate.
3. Add diced onion to the pot and sauté for 5 minutes or until soft and golden. Add minced garlic and sauté for 1 minute.
4. Pour in chicken broth and water, then bring to a boil. Add chopped potatoes and cook for 13-14 minutes or until potatoes are easily pierced with a fork.
5. When potatoes are nearly done, add chopped kale and cooked sausage. Bring everything to a light boil.
6. Stir in heavy cream and bring to a boil again. Season with salt and black pepper to taste. Remove from heat.
7. Serve topped with crispy bacon and grated Parmesan cheese if desired.

Notes

For best flavor, use hot Italian sausage and fresh kale. You can adjust the cream amount for desired richness. Serve with crusty bread for a complete meal.

Nutrition

• Calories: 420
• Sugar: 3g
• Sodium: 900mg
• Fat: 30g
• Saturated Fat: 12g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 4g
• Protein: 20g
• Cholesterol: 75mg

FAQs

Can I make Zuppa Toscana – Creamy Italian Soup Like Olive Garden’s ahead of time?

Yes, you can prepare this soup in advance. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of cream if needed to restore its creamy texture.