Zuppa Toscana Soup (Olive Garden Copycat)

Zuppa Toscana soup is one of my favorite cozy meals to make on a chilly evening. If you've ever ordered Olive Garden's famous soup and wished you could enjoy a big bowl at home, this easy recipe is for you! Crispy bacon, spicy Italian sausage, tender gold potatoes, and wilted kale come together in a creamy, savory broth that tastes like it simmered all day. It's a family favorite during the fall and winter months.

Looking for more cozy soups? Try my Creamy Ham and Potato Soup, Chicken Tortellini Soup, or Lemon Chicken Orzo Soup.

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Why You'll Love This Zuppa Toscana Soup Recipe!

This copycat Olive Garden zuppa toscana is cozy, hearty, and packed with flavor in every spoonful. It's the kind of dinner that feels special but doesn't keep you in the kitchen all night.

Here are more reasons to fall in love with this zuppa toscana soup recipe:

• Restaurant flavor at home. You get all the creamy, spicy goodness of the Olive Garden zuppa toscana without leaving the house.
• One-pot meal. Everything cooks in a single Dutch oven, which means fewer dishes for you!
• Ready in about 40 minutes. This is an easy zuppa toscana soup that works for busy weeknights.
• No peeling required. The gold potatoes go in skin and all.
• Hearty and filling. With sausage, bacon, potatoes, and kale, it's a complete meal in a bowl.
• Easy to customize. Use spicy or mild sausage depending on who's at your table.

Equipment Needed

• Large Dutch oven or soup pot
• Cutting board and sharp knife
• Wooden spoon or spatula (great for breaking up the sausage)
• Small bowl and whisk or fork (for the cornstarch slurry)
• Measuring cups and spoons
• Ladle

Key Ingredients

Bacon: I start by cooking the bacon right in the pot. It adds a smoky flavor to the soup and gives you crispy crumbles for topping each bowl.

Italian sausage: Spicy Italian sausage is what gives this zuppa toscana recipe its signature kick. If you prefer less heat, mild sausage works just as well. If yours comes in links, simply remove the casings.

Yellow onion: One small onion, diced, adds a sweet and savory base to the broth.

Garlic: Three cloves of minced garlic. Because what's a good soup without garlic?

Chicken broth: This makes up the base of the soup. I like to use a low sodium broth so I can control the salt.

Gold potatoes: Gold potatoes have thin skins, so there's no need to peel them. They hold their shape nicely and turn perfectly tender in the broth.

Bay leaf: Just one bay leaf adds a subtle, earthy flavor while the soup simmers.

Salt and pepper: Season to taste. Keep in mind the bacon and sausage already bring some saltiness.

Heavy cream: This is what makes the zuppa toscana soup so rich and creamy. Add it over low heat so it stays silky.

Kale: Kale adds color and a little bit of earthiness. It wilts right into the soup in about 5 minutes.

Cornstarch: Just a tablespoon mixed with cold water helps thicken the broth and makes it extra creamy.

Parmesan cheese and red pepper flakes: For garnish! Freshly grated parmesan and a sprinkle of red pepper flakes are the perfect finishing touch.

Step-By-Step Instructions

In a large Dutch oven or pot, cook the bacon until it's nice and crispy. Drain off the excess fat and set the bacon aside to crumble later.

Add the Italian sausage to the same pot and cook it over medium heat. Use a spatula to break up the meat as it browns. If your sausage is in links, just remove the casings first.

Once the sausage has browned, stir in the diced onion and cook until it's tender. Add the garlic and cook for 1 more minute, until it smells amazing.

Pour in the chicken broth, then add the diced potatoes, bay leaf, salt, and pepper. Bring the broth up to a boil, then reduce the heat and let it simmer for 10 to 12 minutes, or until the potatoes are fork tender.

Turn the heat down to low and stir in the heavy cream and kale.

In a small bowl, mix the cornstarch with a tablespoon of cold water until smooth, then stir it into the broth. This is what thickens the soup and makes it so creamy. Be sure to dissolve the cornstarch first! Adding it straight to hot liquid will leave you with lumps.

Once the kale has wilted, about 5 minutes, ladle the soup into bowls and top with the crumbled bacon, freshly grated parmesan cheese, and a pinch of red pepper flakes.

Serving Suggestions

• Warm breadsticks or garlic bread for dipping. We love these Stuffed Crescent Rolls for a quick side dish and kids love them!
• A crisp Caesar salad or simple Italian side salad
• Extra parmesan and red pepper flakes on the side so everyone can top their own bowl

Make Ahead

You can make this zuppa toscana soup a day ahead and keep it in the refrigerator. When you're ready to serve, reheat it gently on the stovetop over medium-low heat, stirring often. Try not to let it boil, since the cream can separate. Store the crumbled bacon separately so it stays crispy for topping.

Storage

Let the soup cool, then store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Reheat individual portions on the stovetop or in the microwave. I don't recommend freezing this soup, because the cream and potatoes can turn grainy once thawed.

Did you try this recipe? Please let me know what you think! Leave a comment below, and a 5- star rating. I would love to hear from you! Subscribe Here to get new recipes sent straight to your inbox!