The Best Zuppa Toscana (with Dairy-Free Option!) — a cozy, creamy Italian soup made with sausage, bacon, tender potatoes, and kale in a rich broth. This easy one-pot recipe tastes just like Olive Garden’s classic but is even better homemade. Ready in under an hour with simple ingredients and a dairy-free swap for every lifestyle.
Learn to make this homemade zuppa toscana recipe at home and have it anytime you want, without ever leaving home! This easy Olive Garden copycat is warm, hearty, and packed with flavor, it’s definitely one you’ll make again and again!
Interested in more copycat soup recipes? Try my copycat Panera bread broccoli cheese soup, or another Olive Garden copycat, chicken gnocchi soup.
Why You’ll Love This Recipe
- One pot meal. The layers of flavors are all built in a single pot!
- Wholesome and hearty. It’s chunky, savory, a little spicy, and deliciously creamy.
- Tons of flavor. Just like at the Olive Garden!
- Make ahead friendly. It tastes even better the next day.
Ingredients Needed
- Sliced bacon and mild Italian sausage: I use mild sausage so I can add heat if I want to with the red pepper flakes.
- Garlic and onion: Aromatics that give the soup plenty of extra flavor. I use tons of garlic in this creamy sausage potato soup.
- Chicken broth and water: The liquid base for the soup. Use my homemade chicken bone broth. It’s something I tend to keep making throughout soup season.
- Medium golden potatoes: The skin on goldens is thin, so no need to peel these potatoes. Scrub them well and then slice them into ¼” thick pieces.
- Kale: Strip the leaves off of the stem and chop them up.
- Whipping cream: Gives the broth a creamy consistency.
- Seasoning: Red pepper flakes, salt, pepper.
- For garnish: Parmesan cheese.
How to Make Zuppa Toscana at Home
Step 1: In a large Dutch oven over medium high heat, sauté the bacon for about 5-7 minutes until crisp. It will produce its own fat, so no need to add oil first. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Remove all but 1 tablespoon of fat from the pot.
Step 2: Cook the sausage in the same pot. Use a wooden spoon to break it up as it crumbles and cook. Once it is no longer pink (about 5 minutes), transfer that to another paper towel-lined plate to set aside.
Step 3: Cook the diced onions until soft and slightly golden. Then, stir in the garlic for 1 minute until fragrant. Pour in the chicken broth and water and bring it to a boil.
Step 4: Add the potatoes and reduce the heat to a simmer. Let them cook for 13-14 minutes until they are fork-tender.
Step 5: Stir in the chopped kale and cooked sausage. Add half of the bacon and let everything come to a gentle boil before pouring in the heavy cream. Stir to combine.
Step 6: When everything is at a light boil, season to taste, and if desired, a pinch of red pepper flakes. Ladle into bowls, garnish with the rest of the bacon, and sprinkle with Parmesan cheese. Enjoy your Easy Olive Garden zuppa toscana soup with a slice of warm bread!
Cooking Tips
- Feel free to use hot Italian sausage if you like. If you want it really spicy you can still add extra red pepper flakes. You can also keep it completely mild.
- Swap the kale for Swiss chard or spinach if you prefer either one over the kale.
- Russet potatoes can also be substituted for Golden potatoes. They both hold up well.
- Use full fat coconut milk for a dairy free version of this Italian sausage potato kale soup.
- Clean out your fridge and toss in any extra veggies you have in your fridge. Carrots, celery, or mushrooms are always a great choice!
What to Serve with Zuppa Toscana
You can serve it with some fresh baked sourdough focaccia, a chunk of homemade, crusty, no knead bread, or a basket of soft dinner rolls.
Anything to soak up all of that delicious broth!
Recipe FAQs
Zuppa toscana translates in Italian to Tuscan Soup. So, really we’re calling it Tuscan soup soup! Originally made with beans, potatoes, and kale, the popular Olive Garden version has Americanized it a bit to include sausage and bacon.
Keep leftovers stored in the fridge in an airtight container for up to 4 days.
Technically, yes. However, freezing cream-based soups, especially with potatoes can get tricky. Once it thaws, the texture changes. The broth will be grainy and the potatoes will fall apart. If you do freeze it, make the soup first, freeze it, and then add the potatoes and cream when you reheat it.
More Soup Recipes You’ll Love
- Ditalini Minestrone Soup
- Creamy Tomato Bisque
- Roasted Butternut Squash Soup
- Italian Sausage Lentil Soup
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📖 Recipe
Olive Garden Zuppa Toscana Copycat
Equipment
Ingredients
- 12 oz bacon sliced
- 1 lb Italian sausage mild
- 5 tablespoons garlic finely chopped, about 8-10 cloves - or to taste
- 1 medium onion finely diced
- 8 cups chicken broth
- 2 cups water
- 5 medium golden potato washed and sliced into ¼" thick pieces
- 4 cups kale washed, leaves stripped and chopped
- 1 cup heavy whipping cream or coconut cream for dairy-free
- sea salt and pepper or to taste
- ¼ teaspoon red pepper flakes or to taste
- Parmesan cheese for serving
Instructions
- Cook the Bacon: In a large Dutch oven (5.5 qt) over medium-high heat, sauté the sliced bacon until golden and crisp, about 5–7 minutes. Transfer to a paper towel–lined plate. Carefully spoon out excess fat, leaving about 1 tablespoon in the pot.
- Brown the Sausage: Add the Italian sausage to the same pot. Break it apart with a wooden spoon and cook until no longer pink, about 5 minutes. Remove to a paper towel–lined plate and set aside.
- Sauté the Aromatics: Add the diced onion to the pot and cook until softened and lightly golden, about 5 minutes. Stir in the garlic, cooking for 1 minute until fragrant.
- Simmer the Potatoes: Pour in the chicken broth and water. Bring to a boil, then add the sliced potatoes. Reduce the heat and simmer for 13–15 minutes, or until the potatoes are fork-tender.
- Add the Greens & Sausage: Stir in the chopped kale and cooked sausage, and half of the bacon. Let everything come to a gentle boil so the flavors meld together.
- Finish with Cream: Pour in the heavy whipping cream (or coconut milk for dairy-free) and stir to combine. Bring just to a light boil, then season to taste with salt, black pepper, and a pinch of red pepper flakes.
- Serve: Ladle into bowls, garnish with the crispy bacon, and sprinkle with Parmesan cheese if desired. Serve hot with something crusty like sourdough bread, focaccia bread, or breadsticks.
Notes
- Don’t skip the browning! That golden crust on the sausage or beef gives your soup its deep, savory base.
- Save a spoon of bacon fat. Use it to sauté your onions and garlic — instant flavor boost.
- Even potato slices = perfect texture. Thin and uniform helps them cook evenly without falling apart.
- Coconut milk = creamy dairy-free magic. Adds richness without the cream.
- Add greens last. Keeps kale bright and tender.
- Taste as you go. Salt levels vary depending on your broth and sausage — balance with pepper or chili flakes.
- Serve with bread. Crusty sourdough or garlic bread makes every bowl feel cozy and complete.
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