Copycat Olive Garden Zuppa Toscana
Posted: 09/23/26
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It’s soup season, and this copycat Zuppa Toscana Olive Garden recipe is creamy, sausage-studded, smoky from bacon, full of tender potatoes and crispy kale, and somehow better than the breadstick basket. An easy one-pot meal that warrants adding something warm and garlicky for dipping.
Why This Olive Garden Zuppa Toscana Recipe Is Amazing
- No waiting in a busy, loud restaurant, and you get big flavor from one pot, not just a serving! Copycat recipes are golden for this reason. You get restaurant quality without the hassle. And all the ingredients are homemade, so you can feel good about feeding this to your family.
- Busy lives need good, healthy food that can go the long haul. Which is why I love soups, and this one lasts a few days for lunches or quick dinners. I’ll sometimes put portions in separate meal planning containers, like these ones, to make it easier to serve my kids or hubby.
- All the ingredients—sausage, russet potatoes, kale, and creamy broth deliver the flavors that make this soup so craveable after you leave Olive Garden, with room to adjust the seasoning and richness. Because it’s made your way!
Cheryl’s Tested Notes & Tips
- Cut those potato slices evenly. I aim for about ¼ inch thick so they cook evenly. For larger potatoes, halve them lengthwise before slicing so the pieces fit comfortably on a spoon.
- Leave a little fat, not a puddle. After browning sausage, I keep about 1-2 tablespoons of rendered fat for cooking the onion. Doing this is sooo good!
- Go gentle once the cream goes in. At this point, I keep the soup at a low simmer. Don’t let it boil, as it causes separation and breaks up the potatoes. We don’t want mushy potatoes!
- I always save the final seasoning for the end. Remember that sausage, bacon, and broth all have salt. I taste the whole soup after everything is combined, then add extra salt and some black pepper as needed.
Ingredient Notes
- Want more heat? Change the sausage. Mild Italian sausage and red pepper flakes keep the spice versatile. You can choose spicy sausage for a flavor closer to the restaurant version if you want!
- Weigh out 1 pound of potatoes; don’t rely on potato count. We don’t want too few potatoes or too many! The Olive Garden version uses russet potatoes, but you can sub in Yukon Gold potatoes since they hold their shape fairly well.
- Heavy cream brings the richness. For a lighter soup, use 1 cup of half-and-half instead. For a dairy-free option, try 1 cup of unsweetened dairy-free cooking cream. Or try cashew cream; I wouldn’t use coconut cream since that might leave a lingering coconut flavor.
- Kale is not a skip, but a must. It’s the classic ingredient in zuppa toscana, but you can use frozen kale (drain it really well) if fresh is unavailable, or baby spinach works too. With spinach, stir it in just until wilted.
Serving Suggestions (Restaurant-Style!)
- Bring on the breadsticks! Garlic bread or warm breadsticks are made for soaking up that creamy broth. I do it all the time! Make quick frozen garlic bread that’s crispy or try my vegan version.
- Add a crisp salad. Romaine, cucumber, tomato, and a tangy Italian vinaigrette are a great combo for this soup! Or make this light and simple zucchini salad.
Storage & Make-Ahead
- Refrigerator: This soup keeps for 3-4 days. Reheat it gently over medium to low heat and add some broth to thin out the soup if it’s too thick.
- Making it ahead: I don’t think this is great for making ahead. But you could prepare the soup through cooking the potatoes, then return the cooked meats to the pot, then cool and refrigerate it. Add the cream and kale when ready to serve it.
Recipe FAQs
- What is Olive Garden Zuppa Toscana made of? Their zuppa toscana is spicy Italian sausage, kale, and potatoes in a creamy broth. My homemade copycat uses that same core combination, plus bacon, onion, garlic, and red pepper flakes. It’s a restaurant-inspired recipe!
- Is Zuppa Toscana keto-friendly? My version isn’t designed for keto because of the potatoes. For a lower-carb option, replace the potatoes with cauliflower florets and simmer until just tender. For dairy-free or Whole30 versions, see the recipe notes.
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Copycat Olive Garden Zuppa Toscana
Skip the restaurant and make this copycat. Creamy sausage and potato soup with smoky bacon, tender kale, and a little kick of heat. An easy one-pot dinner that makes yummy leftovers!
Ingredients
- 1 pound mild Italian sausage casings removed
- 4 bacon slices chopped
- 1 medium yellow onion diced
- 3 garlic cloves minced
- ½ teaspoon red pepper flakes
- 32 fluid ounces chicken broth 4 cups
- 2 cups water
- 1 pound russet potatoes scrubbed and sliced about ¼ inch thick
- 1 cup heavy cream
- 2 cups kale tough stems removed and leaves chopped
- Salt to taste
- Black pepper to taste
Equipment
- large Dutch oven or soup pot
- slotted spoon
- wooden spoon or spatula
Instructions
- Add 4 chopped bacon slices to a large Dutch oven or soup pot over medium heat. Cook, stirring occasionally, until crisp, about 5-7 minutes. Use a slotted spoon to transfer the bacon to a plate, leaving the rendered fat in the pot.
- Add 1 pound mild Italian sausage, casings removed, to the pot. Cook, breaking it into small pieces, until browned and cooked through, about 6-8 minutes. Transfer the sausage to the plate with the bacon.
- Carefully drain excess grease, leaving about 1-2 tablespoons in the pot. Add 1 diced yellow onion and cook, stirring occasionally, until softened, about 4 minutes.
- Stir in 3 minced garlic cloves and ½ teaspoon red pepper flakes. Cook until fragrant, about 30 seconds to 1 minute.
- Pour in 32 fluid ounces chicken broth (4 cups) and 2 cups water. Scrape the bottom of the pot with a wooden spoon to loosen any browned bits.
- Add 1 pound russet potatoes, sliced about ¼ inch thick. Bring to a boil, then reduce the heat and simmer until the potatoes are fork-tender, about 12-15 minutes.
- Return the cooked sausage and bacon to the pot. Stir in 1 cup heavy cream and simmer gently for 5 minutes.
- Add 2 cups stemmed, chopped kale and stir to combine. Cook until the kale is wilted, about 2-3 minutes.
- Taste the soup and add salt and black pepper as needed. Ladle into bowls and serve warm.
Notes
Make it dairy-free: Use a dairy-free cream that’s unsweetened, or cashew cream is another good option.
Make it Whole30: Use coconut milk or coconut cream but note the flavor will be different.
Potato quantity: Use 1 pound by weight; the number of potatoes can vary with their size.
More heat: Substitute 1 pound spicy Italian sausage and reduce or omit ½ teaspoon red pepper flakes since the sausage adds more spice.
Lighter option: Use 1 cup half-and-half for the heavy cream.
Cooking time: Is approximate and includes bringing the broth to a boil. Be sure to watch the thickness.
Nutrition Information
Calories: 539kcal | Protein: 17g | Fat: 44g | Saturated Fat: 20g | Trans Fat: 0.02g | Total Carbs: 19g | Fiber: 2g | Sugar: 3g | Net Carbs: 17g | Vitamin C: 14mg | Cholesterol: 115mg | Sodium: 1261mg | Potassium: 662mg | Calcium: 84mg | Iron: 2mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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