If you love Olive Garden’s Zuppa Toscana, great news — you can recreate this cozy classic at home with simple ingredients and incredible flavor. This creamy sausage, bacon, potato, and kale soup is the definition of comfort food, and it tastes even better when made from scratch!
Pair it with my Olive Garden Pasta e Fagioli, Easy Chicken Gnocchi Soup, or Minestrone Soup for your own restaurant-inspired meal night.
Why You’ll Love This Recipe
If Zuppa Toscana is new to you, get ready — there’s a reason it has a cult following! It’s straightforward enough for new cooks, loaded with hearty ingredients, and still feels special enough to serve guests. Since everything is homemade, you control the ingredients, which makes this version richer, fresher, and far more satisfying than the restaurant bowl.
What Is Zuppa Toscana?
While “Zuppa Toscana” translates to “Tuscan soup,” most people know it from Olive Garden’s menu — a brothy soup made with sausage, kale, bacon, and potatoes. Not authentic Italian, but definitely delicious!
Ingredients You’ll Need
- Thick-cut bacon — for smoky richness
- Italian sausage — mild or spicy depending on preference
- Onion & garlic — flavorful aromatics
- Chicken broth + water — creates the broth base (beef broth works too)
- Potatoes — red potatoes with skins are our favorite
- Italian seasoning — adds herb depth
- Heavy cream — for that signature silky finish
- Kale — adds freshness and color
Tip: Yukon Golds or russets work too — peeling is optional!
How to Make Zuppa Toscana
- Brown the bacon and sausage
Cut bacon into small pieces and cook until crispy. Add the sausage and cook until browned. - Build the flavor
Stir in onion and garlic, letting them soften and pick up that savory goodness. - Simmer the soup
Add broth, water, potatoes, and Italian seasoning. Bring to a boil, then cook until potatoes are tender. - Finish with cream and kale
Add heavy cream and kale, and simmer until wilted and silky. Season to taste and serve!
Slow Cooker & Instant Pot Options
- Instant Pot
Refer to my Instant Pot Zuppa Toscana version for the full method. - Slow Cooker
Brown bacon, sausage, onion, and garlic first. Add everything except cream and kale to your Crockpot. Cook 3–4 hours on high or 6–8 on low. Stir in cream and kale in the last 20–30 minutes.
Substitutions & Variations
- Make it spicy: Use hot Italian sausage or add crushed red pepper flakes.
- Swap greens: Spinach works — just add it at the end so it doesn’t overcook.
- Lighten it up: Half-and-half can be used, though cream gives the best flavor.
- Extra indulgence: Grate fresh Parmesan over bowls before serving.
What to Serve with It
- Garlic bread, breadsticks, or crusty baguette
- Olive Garden-style salad with creamy Italian dressing
Perfect for an at-home restaurant night!
Leftovers & Storage
- Refrigerate for 3–4 days.
- Reheat gently over low heat — cream-based soups can separate if heated too quickly.
- Freezing is possible, but cream may separate. To avoid this, add cream when reheating rather than before freezing.
More Cozy Restaurant Favorites
- Chicken Marsala
- Tuscan Sausage Pasta
- Italian Sausage Tortellini Soup
- Creamy Tuscan Shrimp
- Chicken Riesling
If you make this Zuppa Toscana, leave a star rating and comment — I love seeing your creations! Tag me on Instagram at #saltandlavender so I can share them!