Experience rich, creamy flavor and hearty satisfaction with this Olive Garden Zuppa Toscana Soup copycat—ready in just 10 minutes of prep and 45 minutes of cooking.
Packed with Italian sausage, tender potatoes, and nutritious kale, this comforting soup delivers restaurant-quality taste at home.

From savory sausage and crisp bacon to creamy broth and vibrant greens, what makes this recipe truly special is its balance of flavors and textures. Designed to serve 8, it’s perfect for family dinners or meal prep, and leftovers taste even better the next day.

Prep Time: 10 minutes | Cook Time: 45 minutes | Serves: 8

Olive Garden Zuppa Toscana Soup Copycat

This Zuppa Toscana soup copycat re-creates Olive Garden’s beloved Tuscan-style soup with a creamy broth, spicy Italian sausage, potatoes, and kale. Perfect for cozy nights, it’s an easy one-pot meal that warms and satisfies.

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Ingredients Equipment Method Notes

Ingredients

  

• 1 lb spicy Italian sausage links, casings removed
• 8 slices bacon diced
• 1 medium yellow onion diced
• 3 cloves garlic minced
• 2 Tbsp all-purpose flour
• 32 oz chicken broth
• 4 medium russet potatoes peeled and cubed
• 1 cup heavy cream
• 4 cups chopped kale stems removed
• ½ tsp crushed red pepper flakes
• Salt and freshly ground black pepper to taste

Equipment

• Large Dutch oven or soup pot
• Chef’s knife
• Cutting board
• Wooden spoon or spatula
• Measuring cups and spoons
• Ladle

Method

 

1. Heat the Dutch oven over medium-high heat. Add sausage, breaking into pieces, and cook until browned. Transfer to a plate.
2. In the same pot, add diced bacon; cook until crisp. Remove bacon with a slotted spoon and set aside with sausage, leaving 1 Tbsp drippings.
3. Sauté onion in reserved drippings for 5 minutes until translucent; stir in garlic for 1 minute.
4. Sprinkle flour over onions and garlic; stir to coat and cook 2 minutes.
5. Slowly pour in chicken broth, whisking to prevent lumps.
6. Add cubed potatoes; bring to a boil, then reduce heat and simmer 15–20 minutes until potatoes are fork-tender.
7. Stir in cooked sausage, bacon, and kale; simmer 5 minutes until kale is wilted.
8. Reduce heat to low; stir in heavy cream and red pepper flakes. Season with salt and pepper.
9. Ladle into bowls and serve hot.

Notes

Substitutions & Variations:

Turkey Sausage for a leaner protein option.

Coconut Milk in place of heavy cream for a dairy-free version.

Cauliflower Florets instead of potatoes for a keto-friendly adaptation.

Swap kale for baby spinach or Swiss chard if preferred.

Cooking Tips:

Use starchy russet potatoes for creamier texture.

To thicken broth, mash a few potato cubes against the pot.

For extra flavor, stir in crumbled pancetta or a parmesan rind during simmer.

Storage & Scaling:

Refrigerate leftovers in an airtight container up to 4 days; reheat on the stovetop.

Freeze without cream and kale; add them when reheating.

Nutritional Benefits:
Each serving provides protein from sausage and bacon, fiber, vitamins A and C from kale, and energy-sustaining carbohydrates from potatoes. Nutritional estimate: 310 kcal per serving.

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