Zuppa Toscana (Olive Garden Copycat): A Creamy, Hearty Italian Soup

Introduction

If you’ve ever dined at Olive Garden, you’re probably familiar with their iconic Zuppa Toscana—a rich, creamy, and comforting soup that combines savory Italian sausage, tender potatoes, and earthy kale in a luxurious broth. This beloved dish has become a fan favorite across the United States, inspiring countless home cooks to recreate its magic in their own kitchens. In this comprehensive guide, we’ll walk you through everything you need to know about making an authentic-tasting Olive Garden copycat Zuppa Toscana right at home. From the history of the recipe to ingredient substitutions, nutritional insights, and expert tips, this article is your ultimate resource for mastering one of the most satisfying soups in modern Italian-American cuisine.

The History

Despite its name, traditional Tuscan soup from Italy doesn’t quite resemble Olive Garden’s version of Zuppa Toscana. The word “zuppa” simply means “soup” in Italian, and “Toscana” refers to Tuscany, a region in central Italy known for rustic, vegetable-heavy dishes like ribollita and pappa al pomodoro. Authentic Tuscan soups typically feature seasonal vegetables, beans, stale bread, and olive oil—simple peasant fare designed to stretch ingredients during lean times.

Olive Garden’s Zuppa Toscana, however, is an American invention—a modern interpretation inspired by Italian flavors but crafted specifically for bold, comforting tastes preferred by U.S. diners. Introduced as part of Olive Garden’s seasonal menu in the 1990s, it quickly became a permanent staple due to overwhelming popularity. The restaurant chain developed the recipe to evoke warmth and indulgence, combining spicy Italian sausage, starchy potatoes, leafy greens, and heavy cream into a luscious, velvety texture. Though not authentically Italian, this version embodies the spirit of comfort food fusion and has since sparked a nationwide obsession with recreating the dish at home.

Ingredients Breakdown

To make a truly delicious copycat Zuppa Toscana, it’s essential to understand each component and how it contributes to the final flavor profile. Here’s a detailed look at every ingredient and why it matters:

• Italian Sausage (Spicy or Mild): The heart of the soup. Spicy Italian sausage adds heat and depth, while mild provides richness without too much kick. Opt for high-quality links with visible herbs and fennel seeds for best results.
• Bacon: Adds smokiness and a subtle crunch. While some versions skip bacon, including it enhances umami and layers of flavor reminiscent of the original Olive Garden recipe.
• Yellow Onion: Provides sweetness and aromatic base notes when sautéed. Finely diced for even distribution.
• Garlic: Fresh garlic intensifies the savory backbone of the soup. Minced finely so it blends well into the broth.
• Potatoes (Yukon Gold or Russet): These break down slightly during cooking, thickening the soup naturally. Yukon Golds are preferred for their buttery taste and creamy texture.
• Kale: Chopped curly or Lacinato (Tuscan) kale adds color, nutrients, and a slight bitterness that balances the richness. It holds up better than spinach during simmering.
• Chicken Broth: Forms the liquid base. Low-sodium broth is recommended to control salt levels, especially since sausage and bacon contribute significant sodium.
• Heavy Cream: Gives the soup its signature silkiness and body. Non-negotiable for authenticity, though alternatives exist for lighter versions.
• Olive Oil and Butter: Used for sautéing; olive oil brings fruitiness while butter adds richness.
• Crushed Red Pepper Flakes: Optional, but highly recommended to replicate the gentle heat found in the restaurant version.
• Salt and Black Pepper: For seasoning to taste. Remember: go easy on added salt until after tasting, given the sodium content of processed meats.

Step-by-Step Recipe

Follow these detailed steps to create a restaurant-quality Zuppa Toscana that rivals Olive Garden’s famous bowl:

1. Cook the Bacon: In a large Dutch oven or heavy-bottomed pot over medium heat, cook 4–6 slices of chopped bacon until crisp, about 6–8 minutes. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
2. Brown the Sausage: Add 1 pound of Italian sausage (casings removed if using links) to the bacon grease. Break it apart with a wooden spoon and cook until browned and fully cooked through, about 8–10 minutes. Use a slotted spoon to transfer sausage to a plate, reserving drippings in the pot.
3. Sauté Aromatics: Reduce heat to medium. Add 1 tablespoon of butter and 1 tablespoon of olive oil to the pot. Stir in 1 diced yellow onion and cook until translucent, about 5 minutes. Add 3–4 minced garlic cloves and cook for another 1 minute until fragrant.
4. Add Potatoes: Stir in 1 pound of peeled and thinly sliced Yukon Gold potatoes (about ¼-inch thick). Cook for 2–3 minutes to lightly sear the edges. This helps prevent them from disintegrating later.
5. Pour in Broth: Add 6 cups of low-sodium chicken broth. Increase heat to bring to a boil, then reduce to a simmer. Cover and cook for 12–15 minutes, or until potatoes are fork-tender.
6. Incorporate Greens: Stir in 4 cups of chopped kale (stems removed). Simmer uncovered for 5–7 minutes until kale is wilted and tender.
7. Stir in Cream and Meats: Return the cooked sausage and bacon to the pot. Slowly stir in 1 cup of heavy cream and ½ cup of whole milk (or additional cream for extra richness). Heat gently over low heat—do not boil once cream is added, to prevent curdling.
8. Season and Finish: Add ½ teaspoon crushed red pepper flakes (adjust to taste), salt, and freshly ground black pepper. Taste and adjust seasoning. For a thicker consistency, use a potato masher to lightly crush a few potatoes directly in the pot.
9. Serve Hot: Ladle into warm bowls. Optionally garnish with grated Parmesan cheese, fresh parsley, or a drizzle of high-quality olive oil.

Tips

• Don’t Rush the Sear: Browning the sausage deeply builds more complex flavor. Take time to develop a good crust before removing it.
• Use Homemade Stock If Possible: While store-bought works fine, homemade chicken stock elevates the soup with richer gelatinous texture and deeper flavor.
• Control Cream Temperature: Cold cream can cause the soup to cool unevenly or separate. Warm it slightly before adding, or temper it by mixing a small amount of hot broth into the cream first.
• Prevent Curdling: Never let the soup come to a rolling boil after adding dairy. Keep heat low and gentle.
• Balance Salt Carefully: Since both sausage and bacon are salty, wait until the end to add any additional salt. You may not need any!
• Enhance Umami: Add a splash of dry white wine when sautéing onions, or include a Parmesan rind while simmering the broth for extra depth.
• Texture Matters: Cut potatoes uniformly so they cook evenly. Thinner slices absorb flavor faster and help thicken the soup.

Variations and Customizations

One of the beauties of Zuppa Toscana is its adaptability. Whether you’re catering to dietary preferences, looking for healthier options, or just want to experiment, here are several creative twists:

• Vegetarian/Vegan Version: Omit sausage and bacon. Use smoked paprika, liquid smoke, or vegan sausage crumbles for smoky flavor. Substitute vegetable broth and coconut cream or cashew cream for dairy.
• Low-Carb/Keto Option: Replace potatoes with cauliflower florets or turnips. They mimic the texture while keeping carbs low. Ensure sausage is sugar-free for strict keto diets.
• Dairy-Free Alternative: Swap heavy cream with full-fat canned coconut milk or unsweetened oat cream. Add a teaspoon of cornstarch slurry if needed to thicken.
• Extra Protein Boost: Add cooked shredded chicken, turkey sausage, or cannellini beans for added protein and fiber.
• Greens Swap: Instead of kale, try Swiss chard, collard greens, or baby spinach. Spinach cooks faster, so stir in during the last 2 minutes.
• Spice Level Control: Use sweet Italian sausage and omit red pepper flakes for a kid-friendly version. Or amp it up with hot Calabrian chili paste or diced jalapeños.
• Instant Pot Method

  : Sauté sausage, onion, and garlic using the “Sauté” function. Add potatoes and broth, seal lid, and cook on High Pressure for 6 minutes. Quick release, then stir in kale, cream, and meats. Simmer 5 minutes to finish.

• Slow Cooker Adaptation: Brown meats and sauté veggies first, then transfer to slow cooker with broth and potatoes. Cook on Low 6–8 hours. Add kale and cream in the last 30 minutes.

Health Considerations and Nutritional Value

Zuppa Toscana is undeniably rich and hearty, which makes it incredibly satisfying—but also calorie-dense. Understanding its nutritional makeup can help you enjoy it mindfully or modify it for health goals.

Nutrition Facts (Per Serving – Approx. 1.5 cups):

• Calories: ~450–550 kcal
• Total Fat: 35–40g (Saturated Fat: 14–18g)
• Cholesterol: 80–100mg
• Sodium: 900–1,300mg (high due to sausage, bacon, and broth)
• Carbohydrates: 20–25g (Fiber: 2–3g, Sugar: 3–5g)
• Protein: 18–22g

Health Notes:

• Heart Health: High saturated fat and sodium content mean this soup should be enjoyed in moderation, especially for those managing blood pressure or cholesterol.
• Portion Control: Serve in smaller bowls alongside a salad or whole grain for a balanced meal.
• Healthy Swaps: Choose lean turkey Italian sausage, reduced-fat cream, or half-and-half instead of heavy cream. Use nitrate-free bacon or omit it entirely.
• Fiber & Vitamins: Kale contributes vitamin K, A, C, and antioxidants. Potatoes offer potassium and B6. Retaining potato skins increases fiber.
• Digestive Benefits: Garlic and onions contain prebiotics that support gut health. Fermented sausage (if used) may offer probiotics.

Ingredients

• 6 slices thick-cut bacon, chopped
• 1 lb Italian sausage (spicy or mild), casings removed
• 1 tbsp unsalted butter
• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 1 lb Yukon Gold potatoes, peeled and sliced ¼ inch thick
• 6 cups low-sodium chicken broth
• 4 cups curly kale, stems removed and chopped
• 1 cup heavy cream
• ½ cup whole milk (optional, for smoother texture)
• ½ tsp crushed red pepper flakes (adjust to taste)
• Salt and freshly ground black pepper, to taste
• Optional garnishes: grated Parmesan, fresh parsley, extra drizzle of olive oil

Directions

1. In a large pot or Dutch oven over medium heat, cook chopped bacon until crispy, about 6–8 minutes. Transfer to a paper towel-lined plate; reserve bacon fat in the pot.
2. Add Italian sausage to the pot, breaking it apart with a spoon. Cook until browned and no longer pink, about 8–10 minutes. Transfer to the plate with bacon.
3. Melt butter with olive oil into the sausage and bacon drippings. Add diced onion and cook until soft and translucent, about 5 minutes.
4. Stir in minced garlic and cook for 1 minute until fragrant.
5. Add sliced potatoes and stir to coat. Cook for 2 minutes to lightly sear.
6. Pour in chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 12–15 minutes, or until potatoes are tender.
7. Stir in chopped kale and simmer uncovered for 5–7 minutes until wilted.
8. Reduce heat to low. Stir in heavy cream, milk (if using), cooked sausage, and bacon. Heat gently for 5 minutes—do not boil.
9. Season with crushed red pepper flakes, salt, and black pepper. Adjust flavors to taste.
10. For a thicker texture, lightly mash a few potatoes in the pot with a fork or potato masher.
11. Ladle into bowls and serve immediately with optional garnishes.

FAQ

Can I freeze Zuppa Toscana?
Yes, but dairy-based soups can separate when frozen. For best results, freeze before adding cream and milk. Thaw in the refrigerator, reheat gently, then stir in fresh cream.

What kind of kale should I use?
Curly kale or Lacinato (Tuscan/dinosaur) kale both work well. Lacinato is more tender and less bitter, ideal for soups.

Can I make it gluten-free?
Absolutely! This recipe is naturally gluten-free as long as your broth and sausage are certified GF. Always check labels to be safe.

Why is my soup too thin?
Try mashing some potatoes against the side of the pot to release starch and thicken. Alternatively, mix 1 tsp cornstarch with 1 tbsp cold water and stir in while simmering.

Can I use sausage links or bulk sausage?
Either works. If using links, remove casings before browning. Bulk sausage saves time and distributes more evenly.

Is there a substitute for heavy cream?
Half-and-half, evaporated milk, or full-fat coconut milk can work. Avoid boiling after adding to prevent separation.

How long does it keep in the fridge?
Store in an airtight container for up to 4 days. Reheat gently on the stove over low heat.

Summary

Zuppa Toscana is a luxuriously creamy, flavorful soup featuring spicy Italian sausage, tender potatoes, kale, and bacon in a rich chicken and cream broth—perfectly replicating Olive Garden’s beloved classic. Easy to customize and deeply satisfying, this copycat recipe brings restaurant-quality comfort straight to your kitchen table.