If you’ve ever craved the warm, comforting embrace of a rich, savory soup, then you’re going to absolutely love making this Zuppa Toscana – Olive Garden Copycat Recipe right at home. This hearty Italian favorite blends crispy bacon, spicy Italian sausage, tender potatoes, and fresh kale in a creamy broth that hits all the right notes — smoky, spicy, and oh-so-satisfying. Whether you’re looking to impress dinner guests or simply enjoy a bowl on a cozy night in, this recipe is a total game-changer and just might become your go-to kitchen classic.
Ingredients You’ll Need
Gathering the right ingredients is key, but don’t worry — the list is straightforward and full of essentials that bring wonderful flavors and textures to life. Each component plays a starring role, whether it’s the crispy bacon adding crunch, the potatoes giving heartiness, or the kale providing that vibrant, healthy contrast.
- 6 oz bacon (chopped): Adds a smoky, crispy foundation that infuses the whole soup with flavor.
- 1 lb Italian Sausage (Hot variety): Brings a spicy, savory kick that balances the creamy broth perfectly.
- 1 medium head garlic (10 large cloves, peeled and minced): Garlic’s pungent warmth rounds out the savory depth and aroma.
- 1 medium onion (finely diced): Sautéed until golden, it adds a natural sweetness and depth.
- 6 cups chicken broth/stock (48 oz): The savory liquid base that ties all ingredients together.
- 4 cups water (32 oz): Helps balance the broth’s intensity and gives the soup a lighter, comforting texture.
- 5 medium russet potatoes (peeled, chopped into 1/4″ thick pieces): These bring hearty thickness and satisfy the soul.
- 1 kale bundle (leaves stripped and chopped, about 6 cups): Adds fresh, earthy notes and a pop of beautiful green color.
- 1 cup whipping cream: Makes the soup decadently creamy without overpowering the other flavors.
- Salt and black pepper to taste: Essential seasonings to elevate every single flavor in the pot.
- Parmesan cheese (optional): A final sprinkle adds a delightful salty finish and a touch of nuttiness.
How to Make Zuppa Toscana – Olive Garden Copycat Recipe
Step 1: Crisping the Bacon
Start by heating a large pot or Dutch oven over medium-high heat and adding the chopped bacon. Let it cook for 5 to 7 minutes until it’s beautifully browned and crispy. This step releases that rich bacon fat which will infuse the soup with incredible flavor. Once done, remove the bacon to a paper-towel lined plate, then spoon out most of the oil, leaving only about a tablespoon in the pot for the next steps.
Step 2: Cooking the Italian Sausage
Next, toss in the Italian sausage. Break it apart with your spatula as it cooks, ensuring every bit gets beautifully browned and cooked through in about 5 minutes. This spicy, savory sausage is a must-have in capturing the authentic taste of the Zuppa Toscana – Olive Garden Copycat Recipe. Remove the cooked sausage to a paper towel-lined plate, just like you did with the bacon.
Step 3: Sautéing Onion and Garlic
Lower the heat slightly and add the finely diced onion to the pot. Cook for about 5 minutes until it softens and turns a gentle golden hue, releasing its natural sweetness. Stir in the minced garlic and sauté for one more minute — garlic’s aroma will start filling your kitchen, signaling that you’re well on your way to a stunning soup.
Step 4: Adding Broth, Water, and Potatoes
Now pour in the 6 cups of chicken broth and 4 cups of water. Bring this mixture to a boil, then add the sliced potatoes. The russet potatoes need approximately 13 to 14 minutes to cook until they’re tender enough to pierce with a fork, providing a satisfying texture to the soup’s creamy body.
Step 5: Incorporating Kale and Sausage
Once the potatoes are nearly done cooking, stir in the chopped kale and the cooked sausage. Bring everything back up to a light boil so the kale wilts down just right without losing its lovely vibrant green color. This fresh addition adds both nutrition and a delightful earthiness that balances the richness of the sausage and cream.
Step 6: Finishing with Cream and Seasoning
Finally, stir in a full cup of whipping cream to give the soup its signature smooth and indulgent texture. Bring it all to a gentle boil one more time and then season everything with salt and black pepper to suit your taste. Remove the pot from heat and sprinkle the reserved crispy bacon on top, along with freshly grated Parmesan cheese if desired. Your homemade Zuppa Toscana – Olive Garden Copycat Recipe is ready to warm your soul!
How to Serve Zuppa Toscana – Olive Garden Copycat Recipe
Garnishes
Adding crisp bacon and freshly grated Parmesan at serving time elevates the soup’s presentation and crunch factor. You could also toss in a pinch of red pepper flakes for a touch more heat or scatter some fresh Italian parsley for a burst of bright color and freshness.
Side Dishes
This soup pairs wonderfully with a crusty loaf of Italian bread or warm garlic breadsticks. A simple green salad with lemon vinaigrette is also fantastic if you want to balance out the creamy richness of the soup with something light and refreshing.
Creative Ways to Present
Serve your Zuppa Toscana in rustic bowls with a drizzle of extra virgin olive oil over the top and a sprinkle of crispy shallots for extra texture. For a cozy family dinner, ladle it into small bread bowls for a charming, edible serving vessel that guests will love.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, so the next-day bowl might taste even better. Just be sure to keep the bacon separate if you want it to stay crispy when reheating.
Freezing
You can freeze this soup for up to 2 months. Keep in mind that the cream and kale might change texture slightly when thawed, so consider freezing portions without cream and adding it fresh when reheating. This trick keeps your Zuppa Toscana – Olive Garden Copycat Recipe tasting vibrant and fresh.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring frequently to prevent scorching. If the soup is too thick, add a splash of chicken broth or water to loosen it up. Reintroduce any crispy bacon topping just before serving to maintain its crunch.
FAQs
Can I use turkey sausage instead of Italian sausage?
Absolutely! Turkey sausage is a leaner option that will still add great flavor. Just choose a spicy variety to keep the authentic kick of the original Zuppa Toscana – Olive Garden Copycat Recipe.
Is there a vegetarian version of this soup?
Yes! Swap out the sausage and bacon for smoked tempeh or use hearty mushrooms for that umami depth. Replace chicken broth with vegetable broth and skip the meat toppings to keep it meat-free but full of flavor.
How do I make the soup less creamy?
Simply reduce the whipping cream or substitute it with half-and-half or milk. Keep in mind the soup won’t be quite as rich but will still be delicious and comforting.
Can I prepare this soup in a slow cooker?
Definitely. Brown the bacon and sausage first, then add all ingredients except the cream and kale into the slow cooker. Cook on low for 6-7 hours or high for 3-4. Stir in cream and kale during the last 30 minutes to preserve their textures.
What type of potatoes work best?
Russet potatoes are ideal because they hold their shape well and create that creamy texture when cooked. Avoid waxy potatoes as they tend to stay firm and won’t break down enough to give the soup its characteristic body.
Final Thoughts
This Zuppa Toscana – Olive Garden Copycat Recipe is such a joyful dish to make and share — it’s like wrapping yourself in a warm Italian hug with every spoonful. Whether you’re feeding a crowd or craving comfort food for one, it’s truly a recipe that delivers on flavor and satisfaction. So go ahead, dive in and make this beloved soup your own classic — your taste buds will thank you endlessly!
