Olive Garden Zuppa Toscana

Olive Garden Zuppa Toscana is one of my oldest recipes. It’s definitely not new. You may have noticed a lot more of your favorites are getting videos. So here is my Olive Garden Zuppa Toscana with a brand new video.

movie clapper
So if you haven’t tried one of my my oldest recipes, you can make what I think is one of the Olive Garden’s best menu items. So if I want soup and go to the Olive Garden I want to have the Zuppa Toscana, it is a hearty soup filled with kale, potatoes, bacon, and sausage. It is a soup that is filling, and if it is what you are serving for dinner, no one is going away unsatisfied.

I felt like I needed to update the recipe a bit, nothing dramatic had changed, I had just noticed that the last couple of times in the restaurant the sausage wasn’t sliced link sausages. It was bulk sausage. So I made the swap for the bulk sausage, again, nothing dramatic here, but I wanted to make the update. If you like Olive Garden CopyKat recipes check out these recipes.

Olive Garden Zuppa Toscana

  • Author:
  • Recipe Type: Copycat Restaurant Recipes, CopyKat Recipes, Soup Recipes, Video
  • Prep time:10 minutes
  • Cook time:50 minutes
  • Serves: 1

You can make soup that tastes just like the Olive Garden Zuppa Toscana, its a hearty soup filled with potatoes, sausage, and yes, even bacon.


  • 1 pound bulk Italian sausage
  • 1/4 to 1/2  teaspoon red chili flakes
  • 1 cup onion, chopped (about 1 onion)
  • 2 large russet potatoes sliced in half, then cut into 1/4 inch slices
  • 2 (14 ounce) cans chicken broth - low sodium is best
  • 1 quart (4 cups) of water
  • 2 cloves garlic, minced
  • 1/3 cup cooked bacon, or canned real bacon bits
  • salt and pepper to taste
  • 2 cups kale or Swiss chard
  • 1 cup heavy cream


In a medium sized skillet brown bulk Italian sausage over medium heat and add in red chili flakes and cook until browned, and completely cooked.  Place onions, potatoes, chicken broth and garlic in a large pot, and cook on medium heat until the potatoes are cooked through.  Add the cooked sausage, bacon, salt and pepper, and simmer for another 10 minutes.  turn the heat to low and add the chopped kale and whipped cream.  Heat through and serve.

Print Recipe
  • Maggie Rodriguez

    Ok all I got to say is there is no bacon in zuppa tascana soup I have made this soup and I got it from a cook book that was original recipes and as long as I have made it there was never a mention of bacon…don’t get me wrong bacon is good but not in this soup…and there was no mention of onions and garlic…pepper flakes yes, heavy cream, kale, mild sausage or hot, russet potatoes and I add the water and broth at the same time…

  • Ellen in Oregon

    I always sautee the diced onion & garlic in the bacon grease before adding to the chicken broth. If you put raw diced onion & raw garlic with the liquid as directed, two things happen (1) the onion will still be hard by the time the soup is ready and (2) the flavor & texture of the soup will not be well infused into the soup. I just add 1 qt. chicken stock and skip the water. There really is no need to water this soup down and you don’t want to dilute the flavor and you will be adding the cup of cream. I’ve made this soup many times & when I followed the original directions I wasted a lot of good ingredients because the onion was not cooked & the amount of water made it taste,,,well, way too watery for my taste.

  • Pingback: Top 25 CopyKat Recipes in 2014()

  • Jennifer Eddy

    I made this soup today and it was amazing! I used the 4 cups of water along with the 28 oz of chicken broth.

    • http://www.copykat.com Stephanie Manley

      I am happy you enjoyed this one.

  • Dwayne D’Soto

    Ive made this recipe several times and ut gets better each time.. love it.

  • Borissgal

    I noticed you never mention any use of seasoning. Traditional Italian cooking is all about the building of flavors during cooking and seasoning is essential.

    • stephaniemanley

      In this recipe, I think the natural ingredients and the flavors of the Italian sausage shine through. Did you happen to prepare the recipe and were disappointed?

      • Raven

        I agree its taste just fine with out adding extra seasoning

  • Pingback: Favorite Olive Garden Recipes to Recreate at Home()

  • Ginger

    I made this tonight and it turned out GREAT!! It was better than restaurant grade as it had plenty of meat and taters. Yummy! Thanks for sharing.

    • stephaniemanley

      I am glad you enjoyed this recipe.

  • Patty QP

    I love it!! It is one of my staples. It is so easy to make, with salad and bread and we have a great dinner in about 30 minutes

    • stephaniemanley

      It is one of my favorites too. It is proof you don’t need hours to put a tasty meal on the table.

  • Lori

    Fabulous recipe!!!!

    • http://www.copykat.com Stephanie

      Thank you Lori, I hope you try more recipes.

  • sherrbearr1

    my kids prefer when I make it at home rather than going to the restaurant!

    • http://www.copykat.com Stephanie

      You know sometimes I like making soup at home instead of going out. Going out can be such a hassle sometimes. I am glad your kids enjoyed the soup!

  • T

    I love all your . After tryiny out the soup I bought the book. Love it!!!

    • http://www.copykat.com Stephanie

      Aww thanks 😉 I hope you enjoy the soup!

  • Keather Thompson

    I made this recipe but lightened it a little by using half and half instead of cream and eliminated the bacon. It was delicious and tasted just like what I remembered from Olive Garden. Thanks for the recipe.

  • Chelb24

    I’ve updated the instructions to match closer to the videos instructions and added the part about when to add the water (with the chicken stock)
    In a medium sized skillet brown bulk Italian sausage over medium heat and add in red chili flakes, onion and garlic, and cook until sausage is browned, and completely cooked. Add the potatoes, chicken broth and water in a large pot, and cook on medium heat until the potatoes are cooked through. Add the bacon, salt and pepper, and simmer for another 10 minutes. Turn the heat to low and add the chopped kale and whipped cream. Heat through and serve.

  • leelee

    Ive been looking for this recipe everywhere. Thank you! I will be trying this very soon

  • annoyed

    stop the video from playing all the time.. thanks its annoying my reading the receipes

  • http://profile.yahoo.com/VLUS4HLXQ7BMUOYHKYJCL3MXYM Trina B

    Stephanie, I made this soup last week, for me and my two boys. Let me tell you, it was absolutely delicious! We scarfed it up, and my son just asked me this morning to make it again. This taste just like the Olive Gardens Zuppa Toscana to a “T”. Wow, I will definitely be making this again. Keep those recipes coming Stephanie. My boys finally gave me a thumbs up for my cooking LOL.

  • Lcooper

    When do you add water? With broth?

  • Renee Ades

    I too noticed that there is no mention of when to add the 4 cups of water. I am adding it with the broth.

  • Bookwormwv

    Neither the video or the recipe talk about when or if to add the 4 cups of water. What’s up with that?

    • Keather Thompson

      I didn’t use the water, only the chicken broth and it was great.

      • http://www.copykat.com Stephanie

        I bet it had a lot more flavor that way.

  • Eileen Smith

    Stephanie, thank you so much for this recipe. I made this last night pretty much following your recipe and added a bit more red pepper flakes and black pepper. I didn’t add any salt as I had no chicken stock and ended up using chicken boullion cubes. I also added about a 1/4 cup of finely grated parm. cheese and let me tell you….. IT’S THE BOMB! Thank you again for all these wonderful recipes!

  • Little-may

    I think this soup is the best soup olive garden has I will try to make this one

    • Stephanie Manley

      I am partial to this one and the chicken gnocchi soup they have.

  • Fred

    Pretty lady!

  • Christin

    I make this all the time, but I also have never used bacon. I buy the HOT pork sausage, and because kale is not really something I keep in my pantry, I throw in a handfull of parsley instead.

    • Anonymous

      The kale is one of the integral ingredients in this Italian/Portuguese soup. that’s the part I love best….the greens.

      • Eileen Smith

        I live in SouthEastern MA and Kale Soup is a standard here in most Portuguese restaurants and it is sooooo good in soup!

  • Nekaren7575

    As far as I can tell, eating it numerous times, there is no evidence of bacon in Olive Gardens soup!

    • Boo

      Yeah it has bacon. I’ve been several times too, and on occasion you’ll see small pieces.

    • Mandy

      as a former OG employee, I can attest to yes on the bacon in Zuppa Toscana.