Indulge in the comforting flavors of Italy with this easy Zuppa Toscana soup recipe inspired by Olive Garden. This hearty soup, packed with savory bacon and creamy goodness, is a perfect dish for cozy nights or a quick weeknight dinner.

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With simple ingredients and straightforward instructions, you can recreate the hearty flavors of Olive Garden's Zuppa Toscana soup in the comfort of your own kitchen.
Background
Zuppa Toscana soup, originating from the Tuscany region of Italy, has become a well known classic in Italian cuisine. Olive Garden, known for its delicious Italian-inspired dishes, has popularized this hearty soup worldwide. This Zuppa Toscana soup recipe puts a twist on the traditional by incorporating crispy bacon, adding an extra layer of flavor and texture. The addition of smoked paprika further enhances the flavors of this comforting soup.
This was inspired by my one pot Lasagna soup recipe, and pairs well with my quick and easy air fryer Italian Herb Chicken or Pizza roll ups.
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Ingredients
- Italian sausage (hot or non-spicy)
- bacon, chopped
- onion, finely chopped
- cloves garlic, minced
- yellow potatoes, peeled and diced
- kale, stems removed and leaves chopped
- flour
- heavy cream
- chicken broth
- water
- garlic salt
- smoked paprika
- salt and pepper
- parmesan cheese for garnish (optional)
- red pepper flakes (optional)
See recipe card for quantities.
How to Make Zuppa Toscana
Step by Step Instructions With Pictures
Step 1: Wash peel and cut your potatoes into 1" cubes. Cut the bacon in 1" pieces and heat up a large pot or Dutch Oven.
Step 2: Add bacon to your pot and cook until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot. While the bacon is cooking, chop your onions.
Step 3: In the same pot, cook the sausage over medium heat until browned. Remove the sausage from the pot and set aside. You can remove some oil if you like , but it is recommended to keep some oil for flavor.
Step 4: Add the chopped onion to the pot and sautรฉ until translucent. Stir in the minced garlic and cook for an additional minute. Stir in flour.
Step 5: Return the cooked sausage into the pot. Pour in the chicken broth, then add the diced potatoes and red pepper flakes (if using).
Step 6: Add the seasonings and bring the mixture to a gentle boil. Then, reduce the heat and let it simmer until the potatoes are tender (10-15 minutes).
Step 7: Add the chopped kale to the pot and let cook down in the simmering broth for about 5 minutes.
Step 8: Pour in the heavy cream, and water stirring to combine. Let the soup simmer for an additional 5 minutes to heat through.

Step 9: Serve the Zuppa Toscana hot, garnished with crispy bacon, grated Parmesan cheese and extra dry crushed red peppers .
Step 10: Enjoy
Pro Tip: Yellow potatoes hold up better in soups and add to the creaminess of the soup compared to russet potatoes that fall apart easily.
Substitutions
- Lighter - For a lighter option, you can use turkey or chicken sausage instead of Italian sausage.
- Veggies - Substitute spinach for kale if preferred, adjusting cooking time as needed.
Variations
- Flavor - Add a dash of Italian seasoning or extra smoked paprika for extra flavor.
- Spicy - For a spicy kick, use hot Italian sausage and increase the amount of red pepper flakes.
Equipment
- Our Place Perfect Pot or Dutch oven
- Wooden spoon for stirring
- Sharp knife for chopping
- Ladle for serving
Storage
- Allow the soup to cool completely before transferring it to an airtight container.
- Store in the refrigerator for up to 3 days or freeze for longer storage. Reheat gently on the stovetop or in the microwave.
Top tip
Use yellow potatoes that will hold their shape even when cooked for extended periods.
FAQ
Yes, this soup can be made ahead of time and reheated when ready to serve. Just be sure to store it properly in the refrigerator or freezer.
Yes, you can omit the heavy cream for a dairy-free version of the soup. The soup will still be flavorful and delicious without it.
Yes! I like to use yellow potatoes because they hold up better in soup. They also contribute to a creamy consistency without becoming mushy, compared to russet potatoes. Additionally, their slightly sweeter and buttery flavor enhances the overall taste of the soup without overpowering other ingredients.
Best Served With
These are my favorite dishes to serve with Zuppa Toscana:
More One Pot & Soup Recipes
Here are some more one pot recipes:
๐ Recipe Card
Best Easy Zuppa Toscana Soup Recipe Olive Garden Copycat
Ingredients
- 1 lb Italian sausage
- ยฝ lb bacon (chopped)
- 1 small onion (chopped)
- 3 tablespoon garlic (minced)
- 2 lbs yellow potatoes (diced)
- 1 head Kale ( Stems removed leaves chopped) approx 3 cups
- 3 tablespoon flour
- 2 cups heavy cream
- 32 oz chicken broth
- 1 cup water
- 3 teaspoon garlic salt
- ยฝ-1 teaspoon smoked paprika
- ยฝ teaspoon kosher salt *If using regular salt, add ยผ teaspoon or to taste
- 1 teaspoon black pepper
- Parmesan cheese for garnish (optional)
- red pepper flakes (optional)
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Instructions
- Wash peel and cut your potatoes into 1" cubes. Cut your bacon in 1" pieces, and heat up a large pot or Dutch Oven.
- In a large soup pot or Dutch oven, cook the chopped bacon until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot. While the bacon is cooking chop your onions.
- In the same pot, cook the sausage over medium heat until browned. Remove the sausage from the pot and set aside. You can remove some oil if you like , but it is recommended to keep some oil for flavor.
- Add the chopped onion to the pot and sautรฉ until translucent. Stir in the minced garlic and cook for an additional minute. Stir in flour.
- Return the cooked sausage into the pot. Pour in the chicken broth, then add the diced potatoes and red pepper flakes (if using).
- Add the seasonings and bring the mixture to a gentle boil, then reduce the heat and let it simmer until the potatoes are tender (10-15 minutes).
- Add the chopped kale to the pot and let cook down in the simmering broth for about 5 minutes.
- Pour in the heavy cream, and water stirring to combine. Let the soup simmer for an additional 5 minutes to heat through.
- Serve the Zuppa Toscana hot, garnished with crispy bacon, grated Parmesan cheese and extra dry crushed red peppers .
Video
Notes
๐ก Top tip
Use yellow potatoes that will hold their shape even when cooked for extended periods.Nutrition
Food safety
- Ensure all meats are cooked thoroughly before adding other ingredients to the pot.
- Keep perishable ingredients refrigerated until ready to use.
- Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
- When reheating, make sure the soup reaches an internal temperature of 165ยฐF (74ยฐC) to ensure food safety.
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