Love the Olive Garden's Zuppa Toscana? It's so simple to recreate it at home. This creamy sausage, bacon, potato, and kale soup is total comfort food!
Try my Olive Garden Pasta e Fagioli, Easy Chicken Gnocchi Soup, or Minestrone Soup Recipe for more restaurant-quality dishes you can replicate in your kitchen.
Sausage, Bacon, Potato, and Kale Soup
If you haven't tried Zuppa Toscana yet, it's about time you do! It's immensely popular for a reason. It's simple to make even for new cooks, very satisfying, and feels like a cozy yet impressive treat that you could easily serve for company.
Ours has everyday fresh and inexpensive ingredients, and you can control exactly what's going into this robust soup that's inspired by the Olive Garden favorite. Our kitchen may be biased, but we think you might agree this copycat recipe is way better than the original.
What is Zuppa Toscana?
- "Zuppa Toscana" literally means "Tuscan soup", but from an American point of view, it commonly refers to the soup found at the Olive Garden restaurant with sausage, kale, and bacon. It's a fairly brothy (not too thick) soup that's definitely not authentic Italian, but it sure is tasty.
Ingredients you'll need
- Bacon - I chose thick cut
- Sausage - Johnsonville mild Italian is my go-to variety for this soup. Ground sausage meat is good too.
- Onion and garlic - our aromatic base. I like sweet Vidalia onions, and using this garlic press makes it effortless to mince the garlic.
- Broth and water - I prefer using chicken broth, but beef broth works as well
- Potatoes - we like using red potatoes with their skins on
- Italian seasoning - fragrant dried herbs like rosemary and thyme are found in this tasty blend that's all in a single jar
- Heavy cream - it's what makes that broth irresistibly creamy!
- Kale - another signature component for a burst of freshness
What's the best kind of potatoes to use?
- I typically use red, but Russet potatoes, Yukon Gold, or even other varieties will work just fine. I don't peel them, but you definitely can.
- This soup is pretty forgiving on the quantity of potatoes. I typically use four medium-to-large red potatoes, which I know is really subjective. I'd aim for around 1.5 pounds of potatoes if you're looking for a specific weight.
How to make Zuppa Toscana
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Sauté the bacon in your soup pot or Dutch oven. Give it a few minutes head start prior to adding the sausage pieces. Cook until the bacon is crispy and the sausage is browned. Meanwhile, prep the remaining ingredients as it's cooking.
Add the onion and garlic to the pot and sauté for 2-3 minutes, then add the chicken broth and water to the pot, followed by the potatoes and Italian seasoning. Bring the soup to a boil, and cook until the potatoes are done.
Stir in the cream and kale. Cook for another 5-10 minutes or so until the kale is nice and tender to your liking. Season with salt & pepper to taste!
Crockpot and Instant Pot methods
- Want to make it in your Instant Pot? Head on over to my Instant Pot Zuppa Toscana recipe.
- To make Zuppa Toscana in a slow cooker, do steps 1-4 (in the recipe card below) in a skillet, and then transfer to your Crockpot. Add in remaining ingredients except for the cream, kale, and salt & pepper. Cook for 3-4 hours on high or 6-8 on low, then add in the cream and kale about 20-30 minutes prior to serving. Season with salt & pepper as desired.
Substitutions and variations
- A lot of people like a spicy version, so feel free to use hot Italian sausage if you want a kick, or try 1/4 tsp or more of crushed red pepper flakes for a gentle heat.
- Substituting spinach instead of the kale works fine, but it'll wilt much faster, so make sure to watch it carefully.
- If you need to, replace the cream with half-and-half, but with recipes like this, I prefer to go all out. You can't beat real cream, in my opinion!
- Go ahead and grate some fresh parmesan cheese on top for even more luxuriousness.
What to serve with it
- I always pair this soup with a big ol' slice of Extra Cheesy Garlic Bread, but crusty bread, a dinner roll, or breadsticks works great too.
- My go-to salad is always dressed up with this homemade Olive Garden Salad Dressing for OG night at home!
Leftovers and storage
- This soup makes great leftovers. It'll keep in the fridge in an airtight container for 3-4 days.
- If you freeze the soup, it can separate a bit when reheating, though, so reheat on a low temperature and stir it well. Alternatively, if you're planning for a lot of leftovers, just add in the cream when thawing and reheating.
More restaurant-worthy recipes
Have you tried Zuppa Toscana? Leave a comment below. Questions? Let me know! You can also tag me on Instagram #saltandlavender with your beautiful creations.
Easy Zuppa Toscana
Ingredients
- 5 strips of bacon (thick cut works best)
- 1 pound Italian sausage see note
- 1 medium onion chopped
- 5 cloves garlic minced
- 2 cups chicken broth (beef works too)
- 4 cups water
- 4 large red potatoes diced (leave skins on)
- 1/4 teaspoon Italian seasoning
- 1 cup heavy/whipping cream
- 1 small bunch of kale torn into bite-size pieces (remove stems)
- Salt and pepper to taste
Instructions
- Using kitchen shears (or a knife), cut the bacon into small pieces and add it to a pot. Cook for 5 minutes over medium-high heat to give the bacon a bit of a head start before adding in the sausage.
- Add the sausage meat to the pot.
- Allow the sausage and bacon to get nicely browned and crispy (this can take 15+ minutes). Stir occasionally. There may be quite a lot of fat in the pot (especially if you're using thick cut bacon), so you may want to spoon some out and discard it, but be sure to leave a few tablespoons in there as it adds flavor.
- Stir in the onions and garlic. Cook for 2-3 minutes.
- Add the chicken broth, water, potatoes, and Italian seasoning to the pot.
- Increase the heat to high and bring the soup to a boil, then reduce to medium-low heat to simmer.
- Cook for 10-15 minutes or until the potatoes are tender.
- Add in the cream and kale, and cook for a further 5 minutes or until the kale is soft and wilted. Season with salt & pepper as needed.
Notes
- To save prep time, I chop the onion and potatoes while the bacon and sausage cook.
- For the sausage, either use ground sausage meat or a pack of Italian sausages (I use a 5-pack of Johnsonville mild Italian sausages that's 500g/17.6 oz. here in Canada) and take the meat out of the casings. A little more than a pound is totally fine!
- Russet or Yukon Gold potatoes would work if you don't want to use red potatoes. Aim for approx. 1.5 pounds of potatoes.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition
This post was originally published on September 23, 2015. I've updated it with new photos, text, and a better written recipe!
Margo Wilson says
I made this recipe and my family loved it. I didn't use bacon and substituted turkey hot sausage for the pork. It was awesome!
Natasha says
Fab!!
Candice says
This is an amazing recipe… Taste just like Olive Garden Tuscano soup… The Tuscano soup at Olive Garden is one of my favorites and I can tell you that this recipe is wonderful… The taste is so delicious!
On a scale of 1 to 5 I’d give it a 10! I will be making it for the third time today…Can’t get enough of this delicious soup.
Natasha says
Thank you so much!! 🙂
Emmy says
I make this kale soup twice a month and my 17 year old son likes it a lot. I've brought this to a potluck (prior to covid) and it was a sure hit.
Natasha says
That's great!! 🙂
Jen Rey says
Made this, as written, for dinner today. Omg! It is so tasty! Would not change a thing. So much flavor and very filling on its own. Thank you for sharing this wonderful recipe!
Natasha says
You're very welcome!! So happy you liked it.
SusanC says
Another fabulous recipe by Salt and Lavender!
I made it just like the recipe except I used spinach instead of Kale.and 4 cups broth and 2 cups water as I did not have any stock. My Son and I Loved It! I will definitely make this again❤️
Natasha says
Thank you so much! So glad you two enjoyed it, Susan! 🙂
Monica says
I made a pot of this and shared with some friends. We all loved it, including my husband who is a fast food junkie that doesn't appreciate home cooked meals. I used an entire bag of kale mix and more Italian seasoning. Definitely bookmarking this recipe. And my friend is making it tonite!
Natasha says
Well that's great!! I'm so happy that it was a hit. And thanks for sharing the recipe with your friend! 🙂
Susan says
Way too much water. Flavors were diluted. Not enough seasoning. Add salt, pepper, more Italian seasoning. Quite a disappointment!
Matt Davis says
Really terrific recipe! Flavors were dead on and very simple to accomplish! I ended up using 2 cups of Chicken broth, then added another cup of beef broth (I ran out of chicken!). It tasted terrific! Thank you!
Natasha says
Thank you!! So pleased you liked it, Matt.
DOREEN says
I made this for dinner and it was a hit! I had to tweak the recipe a bit because my husband is diabetic and didn't want potatoes in the soup. I used mushrooms and Cannelini beans in place of the potatoes and also added some halved Brussel sprouts. It was delicious!
Natasha says
I'm so glad you were able to tweak it! 🙂
Mary Hancock says
Oh my gosh delicious wouldn't change a thing had it for Christmas Eve along with the buttermilk corn bread. ❤️
Natasha says
Wonderful!! 🙂
Jay says
Delicious recipe! To cut some of the fat, I used fewer slices of bacon (2 instead of 5). I also tried Johnsonville Brats instead of the Italian sausages. Equally delicious. Lastly, as noted, it’s not a thick soup. To thicken it up a bit, I stirred in a cup of Hungry Jack potato buds. Makes for a creamier and thicker soup but still has that potato taste!
Natasha says
I'm so glad you enjoyed it, Jay! I like the potato buds tip!
Jess says
Made many times over with vegetarian italian sausage. For vegetarians: The trick is to cook the "sausage" in the pan first, remove and set aside to add at the very end before serving. Otherwise the sausage gets soggy and not super great in my opinion. This soup is one of my go-tos in winter time!
Natasha says
Thanks for the tips!! XO
Hannah says
Made it with spicy italian sausage and added a knob of goat cheese at the end to cool it a bit. Very nice!
Natasha says
Awesome!!
Jessica says
This recipe was so delicious! I used Italian ground sausage instead of Johnsonville Mild Italian sausages but did everything else as directed in your recipe. It was a hit! Thank you!
Natasha says
Wonderful! 🙂
Helen says
Just made this tonight in the UK. Used toulouse sausages and adapted cups for ml! My soup is quite a bit darker than yours as the bacon and sausages really browned my pot. If I make again, I think ill do them in a pan and transfer to a clean pot. Tastes great though!
Natasha says
I'm so glad you enjoyed it!! Tons of flavor in there. No worries on the color... taste is what matters. 🙂
Shelia Rogers says
I tried it 2 years ago when i went to visit my Oldest son in Phoenix Arizona and his wife made it for New Years Eve.MAN O MAN!!!!! HOOKED. I will make a pot today while um home today.
Natasha says
I'm so glad you like it, Sheila!! I'm making it this week for my husband haha. It's his fav.
Michelle says
I absolutely dislike kale and it’s bitter taste, however I made this soup many times and it is absolutely amazing in taste. The kale breaks down so you really don’t even know it’s kale, unless of course you are the cook. Delicious!!!! I have shared with family and friends many times.
Natasha says
That's great! I'm glad kale works for you in this soup, but you could definitely sub it for spinach (I'd just add it in right towards the end). Thanks for sharing the recipe! XO
T.Page says
Delish
Natasha says
🙂
Kim says
How?? How do you always nail it?? This is so incredibly delicious and SPOT ON to Olive Gardens version. Made a huge batch and just finished today! I am never disappointed in your recipes. Thank you so much for them!
Natasha says
Aww you're very welcome!! I'm so glad it hit the spot for you. 🙂
David Kennell says
Recipe is simple, easy to follow, and very tasty. I used a slow cooker (4.5 hours on high and then another 45 minutes after adding kale and cream), and it was perfect. I did brown the garlic and onion on the side with some butter & olive oil before throwing in the slow cooker. I also added a little cut corn with the kale to give it a sweet crunch. As the recipe showed, it doesn't need a lot of seasoning, just a little salt & pepper at the end, and I did add some of the sausage grease, good call!
Most of all I chose this recipe to try because it didn't have anything out of a can. Cooking from scratch takes an extra few minutes, but you really can taste the difference.
Natasha says
I'm so glad you enjoyed it, David! Thanks for the slow cooker tips.
Renae says
This has become a family favorite of ours. My husband constantly asks for it and my picky 3 and 9 year old lap it up with some yummy warm bread. It’s also my go-to dinner for when we have family visit. Thank you so much for sharing such a delicious recipe!
Natasha says
That's wonderful!! 🙂 You're welcome!
charlene seprish says
I have one word YUM!!!! I used half and half since that is what I had on hand. Definitely a keeper!!!
Natasha says
Fantastic!!
Adele says
Well you did it again! Delicious and easy to make. I used spinach instead of kale because it was available. I will make this often. Thanks Natasha!
Natasha says
So happy you enjoyed it, Adele! 🙂 XO
Suzy Brenton says
This Italian soup is fabulous. I followed the recipe exactly. It's going in the permanent collection!
Natasha says
So happy to hear that, Suzy!!
A. H. says
Wonderful! We use smoked sausage.
Natasha says
Great!!
Carol Wayman says
I tweaked the recipe a little. Didn’t have Italian seasonings in my cupboard. I did have basil. So I used that instead. Also used a pound of hot Italian bulk sausage that I had in my freezer. Super easy soup. We all loved it - even the picky teenager! Will definitely make this again.
Natasha says
I'm so glad you all enjoyed it! 🙂
Susan Connors says
Just made this soup. It’s delicious! Will difently be making this again. So few ingredients but so tastey
Natasha says
I'm so happy you enjoyed it, Susan!
Eileen says
This was absolutely delicious! One of my favorite soups. I will be making this often!
Natasha says
So happy to hear that!!
Tara K. says
I enjoy these recipes using pantry staples. Thanks for a great one.
Delicious!
Natasha says
So glad you enjoyed it!
Linda V says
We just loved loved this recipe! I did use spinach in place of the kale. Just incredibly delicious. This will be a go to recipe.
Natasha says
Wonderful! I'm so pleased you enjoyed it, Linda! 😀
Debra Williams says
So easy and delicious! Great quick lunch or dinner! Thank you!!
Natasha says
You're very welcome!
Chrystal Blackburn says
This recipe is literally one of my top favorites. I am going to say that I think it is BETTER than Olive Garden's. I make huge batches and it freezes well and thaws perfect, just needs a good stir. I use chorizo sausage and regular bacon. I also use half and half because it's what I have on hand. I top it with shredded parmesan. I have a sensitive stomach and it does not bother my stomach at all. It is so tasty and honestly, perfect.
Natasha says
I'm so happy you like it, Chrystal! 🙂 Thanks so much for commenting!
Jordane says
Hi Natasha,
Could you use frozen Kale in this recipe?
Thank you!
Natasha says
Hi! I think that should be fine. Frozen spinach would probably disintegrate too much, but kale is more hearty. Let me know how it goes!
Stormie says
I can’t get my hands on and chicken /beef broth right now 🙁 can i just use more milk ?
Natasha says
Hmmm I'd prob just use water instead of the broth. Do you have any bouillon/stock cubes by chance? Better than Bouillon? Worcestershire sauce? I'm trying to think of anything that could add a bit of that salty flavor to water.
Stacy says
I was just wondering if I could add other veggies like carrots celery red,yell,& oran. sweet pepper and zucchini to this soup. If so would it throw the taste off a lot.
Natasha says
Hi Stacy! It will for sure taste a bit different, but I think it would be yummy.
Jane M says
Easy to make and amazing flavor! Added extra kale - I had plenty from garden. Also, used breakfast sausage links - used up what was in refrigerator. I sautéd onions/garlic before I added liquid. I will definitely pass this recipe to my daughters. Thank you!
Natasha says
I am so happy you enjoyed it! Thanks for sharing the recipe! XO
Tina says
Hello Natasha! I have made this soup a multitude of times and it is always a hit! The one difference is that I sauté the onions and a bit of celery until the colour lightens (5 or 6 minutes). I then add the potatoes and continue to sauté for 5 minutes before adding the liquid. This locks in more flavour. So delish!
Natasha says
Good idea!! So glad you enjoy the soup! 🙂
Kelly Visconti says
Delicious and beautiful to look at! The house smells wonderful!
Natasha says
Aww thank you!! XO
Toya Crutchfield says
I make this delicious soup often, especially on a cold night. I add fresh thyme, parsley, leeks and a small amount of fresh fennel all sautéed with butter and sherry which takes it to a whole new level of richness and food for the soul.
Natasha says
Oooh I love your ideas! I need to try.
Yolanda says
This is a great recipe and is easy for someone who can't cook-like me! My family loved it and I'll be making this more often.
Natasha says
I'm so happy you like it!! 😀
Daiana Vanburen says
This soup it's amazing...one of my favorites. Thanks for sharing this wonderful recipe.
Natasha says
I'm so happy to hear that!!
Brenda says
I just made this soup and love, love, loved it. It is perfect 😊
Natasha says
Wonderful 🤗
Samantha Lopez says
I am in love with this soup it’s so AMAZING and DELICIOUS! Wonderful recipe I’d recommend it tremendously to everyone! 😍😍😍😍
Natasha says
That’s awesome!! So glad you like it! Thanks for letting me know. ♥️
J.Pursell says
Love following you on insta- have made several of your recipes! 🙂 This one my fiance LOVES, and its's so easy
Natasha says
Aww I am so glad to hear it! So glad you found me!! 🙂 Thank you!
Melissa Grimes says
Outstanding! One of the best soups I’ve ever made! Super easy, too! I did add a good bit of salt and pepper, but other than that made exactly as directed. Thank you for posting this!
Natasha says
That's so great to hear!! Thank you for letting me know! 🙂
Lexi says
Wish I could post a pic! The Soup was beautiful and very tasty. Very close to the Olive Garden version. I often get this soup to go and add bacon and cheese, so this recipe is a keeper!
Thanks!
Natasha says
Very happy you enjoyed it, Lexi!! 🙂
Tess says
This was... not good. Hard to believe another commenter said it was "the tastiest soup they ever made." Despite containing browned sausages, it had almost no flavor. The broth was thin, chickeny water with some separated cream/oil floating unappetizingly in it.
I should've known -- the recipe calls for dumping in the cut up onion, potatoes and garlic to the pot AFTER adding in chicken stock and water. What's the point of even adding onion and garlic if they go straight into a pot of liquid and you're not going to sautee them to draw out their flavor? Feels like a Cooking 101 oversight.
This was the first recipe from the blog I've tried. The photos are mouthwatering but I'm hesitant to try others now.
[Apologies for the double post. Forgot to rate the recipe.]
Natasha says
I'm sorry to hear you didn't enjoy it, Tess. You do have a point with the garlic and onion - although I do think the soup does have plenty of flavor without sautéing them, I'll put them in as a sauté step. I do that in most recipes. I do have a note in the recipe card already that states you can drain off some of the sausage fat. I've made this soup tons of times without draining the fat, and it's always been a hit.
Mme says
No the recipe says add the onion and garlic to the browned bacon and sausage and let cook. After that add the liquid.
Chef Lopes Jr says
Agree that exactly what it says and by doing that with meat add extra flavoring accenting each other perfectly this isn’t split pea!!! Thanks for the soup recipe sorry so many negative people without taste buds on here!
Natasha says
Thank you 🙂
Jimmy says
Then you fucked it up. I made this soup for thousands at the restaurant. If yours was bad, you did it wrong. Wash and PAT DRY your kale/spinach/swiss chard. Use the thickest cream you can find. Dont dump all the fat from your pork, and spice to taste, but to be honest, this recipe is nearly exact, and the couple subs used here are perfect. Try again, and limit the moisture from anything except the cream.
Michelle says
This soup is perfect.The seasoning was just the right amount, and it was creamy and filling. I wouldn't change anything about it.
Natasha says
I'm so glad to hear you enjoyed it, Michelle! Thanks for leaving me a comment! 🙂
Teresa Nix says
I picked my very first homegrown kale harvest this morning and immediately went looking for a recipe to use it in. I'm very familiar with the soups at OG, so I knew this one had to be a winner. I was right, it's fabulous! With autumn finally making an appearance, this comfort food is perfect. So delicious! Thanks for sharing it with us!
Natasha says
I am so happy you liked it, Teresa! What a great way to use fresh garden kale! 🙂
Linda says
This is a great recipe and in my regular rotation from Fall to Spring, sometimes even Summer! My husband will always go for seconds! We shop at Trader Joe's every week, and they have a very good chicken Italian sausage that I use in this recipe. I also use pancetta instead of bacon. Don't forget to sprinkle on the parmesan cheese to finish it off!
Natasha says
I am so happy you like it!! Love TJ's!
Jessica says
This is a favorite of mine and yours was perfect. I did drain some fat off and used half and half instead of cream to cut calories a tiny bit. It was excellent!!
Natasha says
So glad you enjoyed it, Jessica!
Marcie Harkness says
Great soup &even better the next day had my gall bladder out & a few years later found that grease was a little much i drain it out of the bacon&sausage it cuts down on to much oils in it i love this soup have made it for years making it today another freezing cold. snowy Colorado day yummy!
Natasha says
So glad to hear it! ♥️
Amanda Nelson says
Made this tonight. Exactly as described. This was the tastiest soup I’ve ever made. Absolutely perfect. Thank you for sharing!
Natasha says
Ahhh I am so happy to hear that!! Thanks so much for letting me know!
tiffany says
hi! im making this right now in a crockpot so that its ready later today in the evening. i cant wait! ive tried two of your other recipes and they were both DELICIOUS! i cant wait to try this one!
Natasha says
Wonderful! I am so happy you like my recipes. 🙂 Let me know how this one goes!
Whitney @ WhittyPaleo says
I have drifted through some of your soup recipes and they just look and sound so tasty! It's still a little cold in the UK - I'm so going to try them out (with just some minor subs being Paleo and all). Love your site, thanks for the lovely recipes!
Natasha says
Thanks!! It's cold here too - I know what you mean.
Elizabeth says
I forgot to add bacon ...but this is the best soup...I will make this for Christmas dinner with bacon. yummy. Thank you for posting the recipe.
Natasha says
You're welcome! It is such a good soup ?