Zuppa Toscana (a la Olive Garden)

Somehow, in all my 27 long years of life, I was never introduced to Olive Garden’s famous “Zuppa Toscana”…..until recently.  One of my good friends lives right by the OG, and suggested we pop over for their unlimited soup/salad lunch on our day off.  And then she insisted — as I was about to order the minestrone — that I try the “Zuppa Toscana” instead.  I actually really like a good minestrone, but decided to take her word for it.  And sure enough…

It was a match made in heaven.  :)

Oh my word.  Loved the spicy Italian sausage, the potatoes, and the delicious kale.  But I have to say that the broth was actually my favorite part.  I’m a sucker for a well-seasoned broth…and this one was.  :)  It’s creamy, but light and perfectly compliments all of the other ingredients.

So of course I had to come home and try it for myself.  I decided to lighten it up a tad and go with half and half instead of cream, and totally could not tell the difference.  (May even try whole milk next time.)  I also upped the amount of kale, just to get a few extra greens in there.  But besides that, I’m pleased to say that at least in my opinion, this tastes pretty much identical to the original!  Absolutely delicious!  And the amazing thing is that the Italian sausage pretty much takes care of all the seasoning for the broth.  Easy, and sooooo delicious.

So if you’re a fan of the famous “Zuppa Toscana”, or have yet to have ever tried it, I strongly recommend that you try this recipe at home.  I will certainly be making it again.  Very.  Soon.  :)

Zuppa Tuscana (a la Olive Garden) Recipe
(Inspired by The Olive Garden)


  • 1 pound hot (spicy) Italian sausage
  • 1 Tbsp. olive oil
  • 3 garlic cloves, peeled and minced
  • 1 medium onion – peeled, chopped
  • 1-2 lbs. Yukon Gold potatoes, washed and sliced 1/4″ thick
  • 4 cups chicken broth
  • 2 cups water
  • 6 pieces bacon, cooked and chopped
  • 2 cups chopped kale or Swiss chard
  • 1 cup heavy whipping cream (or half and half, or whole milk)
  • salt and freshly-ground black pepper


In a skillet over medium-high heat, brown sausage, breaking into small pieces as it cooks.  Remove from heat, drain the extra grease, set aside.

In a large pot, heat 1 Tbsp. olive oil over medium-high heat until shimmering.  Add garlic and onions, and cook 3 minutes.  Then add potatoes, chicken broth, water, sausage and bacon, and simmer over medium heat for about 10 minutes.  Add kale, and continue to simmer for another 10 minutes (or until the potatoes have softened.)

Add cream (or half and half) to soup, then season with salt and pepper to taste.  Serve warm.

Ali’s Tip:

I imagine this recipe would also work well in a crock pot.  Just brown the sausage and bacon beforehand, and add the kale in once you get home (it will seriously wilt if you let it cook all day).

Leave a Comment:


  1. Julie — December 5, 2010 @ 11:47 am (#)

    I try to avoid Olive Garden because I am a sucker for their breadsticks, but I LOVE soup- this recipe looks amazing so I will definitely be making it soon! thanks for sharing!

  2. Michelle — December 5, 2010 @ 1:35 pm (#)

    Love OG but have never had this. Looks like a good way to warm up when the weather’s cold and blustery like it is today!

  3. Monica — December 5, 2010 @ 4:08 pm (#)

    I have been seeing recipes just like this all over food blogs lately! I’m thinking I’m gonna have to try some pretty soon!

  4. CaSaundra — December 5, 2010 @ 6:46 pm (#)

    I am a die-hard Olive Garden fan! And you can’t beat the price on their soup/salad combo. But like you, I’ve never tried this–I don’t think I’ll wait till I go to OG again, I will use your recipe–thanks :-)

  5. Brooke — December 6, 2010 @ 3:06 pm (#)

    I love this soup and it is one of my all time faves. The eat better america website has a great version of this soup that has been healthified. I have made it many times and it is even better the next day. :) Here is the link to the recipe:


    Try it, you won’t be disappointed.

  6. Dawn Hutchins — December 6, 2010 @ 3:52 pm (#)

    Wow this looks amazing. I might have to try this as an alternative to my usual chicken and veggie soup!

  7. Tracie — December 9, 2010 @ 4:09 pm (#)

    I made this last night for dinner – yum! My husband and I loved it and are looking forward to leftovers tonight! Really, really good!

  8. Paulette — December 10, 2010 @ 6:42 pm (#)

    Love this soup at OG! It’s the first thing I go for when I’m there. :) I’ve tried a copycat recipe, but I’m definitely going to give your version a try. Thank you!

  9. galilea_ — December 17, 2010 @ 1:24 pm (#)

    great recipe!!!!! usually i like turning tasty looking and savory recipes like this into vegan versions so i think i can do this.
    Either way, thanks for posting this (:

  10. Cate O'Malley — December 17, 2010 @ 1:42 pm (#)

    Looks like perfect tummy-warming soup to take the edge off this windy Winter we’re having – yum!

  11. Sierra — December 19, 2010 @ 11:15 am (#)

    This is my favorite soup and Olive Garden and this recipe is spot on! Thanks so much for sharing; I’m going to be making this a lot!

  12. Nicole P — January 4, 2011 @ 6:52 pm (#)

    Just made this for my little family tonight and it was a big hit! Even my boys who are usually skeptics of soup gave this a thumbs up and asked for more.

  13. Staci — January 18, 2011 @ 11:05 am (#)

    Oh my goodness!!! Seriously loved this recipe!! I have been looking for this for a long time and I picked your recipe. I could not get enough of it!! I will be making it again tonight and my neighbors are already asking if I can bring them some too. Thanks for the recipe ;)

  14. Cyndall — January 19, 2011 @ 5:39 pm (#)

    Do you think this recipe would freeze well? I’m thinking of making this for a soup swap!

  15. Cyndall — January 25, 2011 @ 10:34 pm (#)

    Made this tonight and it was WONDERFUL!!

  16. DEBORA — April 19, 2011 @ 9:27 pm (#)

    can I use moustard leaf instead of the kale? will it taste good too? thanks!

  17. sarah — January 16, 2012 @ 12:15 am (#)

    How many servings would you say this recipe yields? trying to decide whether or not to double!

    • jane — October 8th, 2013 @ 4:57 pm

      I triple it !!!!! my family loves it

  18. Nursika — March 27, 2012 @ 11:45 am (#)

    I made this today and it was sooooO delicious!!! Wow this recipe is excellent! Thank you for sharing. Its just like Olive Garden. Super yummy.

    Thank you

  19. Geoff — April 12, 2012 @ 10:46 am (#)

    you nailed it. yum

  20. Doris — October 7, 2012 @ 5:23 pm (#)

    This is delicious. I used spinach instead of the kale. Great spicy flavor. I’ll definitely make this again. I love your site; you have so many recipes I need to try!

  21. Kris — November 24, 2012 @ 10:04 am (#)

    proud maging pinoy tong gagong toh ahh..! pero galing? nmn sya ^^….. visit http://goo.gl/HNBgn to watch pinoy tv shows

  22. Paula — December 5, 2012 @ 8:35 am (#)

    I’m going to make this for a soup exchange so I’m curious how much this yields? I need to make 8 qts. Thanks!

  23. Ashley — February 21, 2013 @ 10:00 am (#)

    Has anyone made this in the crock-pot? I’m thinking about doing it for tomorrow’s dinner and was looking for some tips! Thanks!

  24. Anton Henderson — March 17, 2013 @ 5:44 pm (#)

    I like the recipe a lot and can’t wait to make it due to it being my wife’s favorite soup. I have one web site that I use for all my recipes because they allow you to save your recipes. I added your recipe to my recipe box and mentioned the original author (You) and included a link. I had to do it in the comments section due to the web site not allowing me to add a link within the recipe itself. I hope that this is ok, if you do not agree then let me know and I will remove it. Here is the link: http://allrecipes.com/personalrecipe/63578430/zuppa-toscana-og/detail.aspx

  25. steve — March 22, 2013 @ 2:31 pm (#)

    for 1 you DO not cook the sausage in a skillet. you take the casings off put sausages on a cookie sheet.. flatten out the sausages cook at 350 degrees in the oven till done. usually about 15 minutes. let cool slightly then roughly chop it up. also some of the potatoes are taken out of the boiling liquid and pureed and added back to the soup. and in the actual recipe yukon gold are NOT NOT used. i made this compared to my ACTUAL recipe and my entire party goers thought yours was absolute crap. just sayin..

    • Kate — May 9th, 2013 @ 10:58 pm

      Wow – rude much? Everyone has different tastes, likes and dislikes. I, for one, think this recipe is better than Olive Garden with the following adjustments – double the amount of chicken broth, water and cream and use red potatoes. But hey, I am grateful for the baseline recipe. Steve – learn some diplomacy.

  26. Kate — May 9, 2013 @ 10:52 pm (#)

    I made this tonight – had to make a few adjustments. I used twice the amount of chicken broth, water and cream as was called for and about 2 lbs of red potatoes – it was AMAZING!

  27. Amanda — September 27, 2013 @ 1:04 am (#)

    I made this twice with a few changes (I used the grease from browning the meat to cook the onions and twice as many garlic cloves plus i added more meat and bacon than called for. I cooked the meat and bacon together). The first time I made it, it was for guests the next day. My hubby liked it so much that he had 3 or 4 bowls the night I made it. The next day I barely got any because everyone loved it so much. Oh yeah, I didn’t even add the cream at all. Hubby was in it before I added it and loved it like that. Yummy soup!

  28. catherine masucci — December 26, 2013 @ 1:24 pm (#)

    I went to olive garden last week and the chef came over to our table. He told me that he dices red peppers very small and he removes the sausage from the casing and he boils it to removes
    the fat than he uses the fat from the chopped bacon to sauté the
    peppers,onions,garlic etc. at home I used half and half. It came
    out FANTASTIC.

  29. Rebekah Johnson — January 9, 2017 @ 7:17 am (#)

    Hi there! About to make this delicious soup for the 4th or 5th time.. and wanting to keep it for lunches for my husband and I. Do you think it will keep well leftover, and what would be the best way? 


    • Hayley @ Gimme Some Oven — January 11th, 2017 @ 12:28 pm

      Hi Rebekah — we’re so glad you enjoy the recipe! This holds up just fine for leftovers (just reheat gently on the stove for best results).


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