Homemade Zuppa Toscana Soup That Beats Olive Garden’s
If you’ve ever had Olive Garden’s Zuppa Toscana Soup, you know it’s something special. There are tons of copycat recipes all over the internet, but honestly, this version is better than Olive Garden’s. My love for this soup started the first time I tried it at the restaurant, but then I figured out how to make it at home. Over the years, I picked up little tricks to boost the flavor so it’s just right for my taste, and my family loves it. It’s one of those meals that gets requested a lot around here. One of my boys even takes time out of his busy schedule to grab a big bowl to bring home. It’s just that good.
The Star Ingredient: Italian Sausage
The first step to making this exceptional Zuppa Toscana Soup is gathering all your ingredients. But one ingredient really steals the show: Italian sausage. This isn’t the time to skimp or mess around with a sausage you’re not sure about. Use your favorite, it’s key to getting that rich, authentic flavor. Whether you go with ground Italian sausage or like to cut up links, either way works. I’ve done both, and I can tell you the taste comes out just as good every time.
Can We Talk About Garlic?
Yes, we can! Since I’m a garlic lover, this recipe gets a whole bulb of garlic, trust me, you won’t regret it. If you want to mix it up, try roasting the garlic first for a nice mellow, sweet flavor. Either way, garlic is a must to flavor that broth just right. I like to use chicken broth or stock because it adds layers of flavor without getting too salty. If you don’t have broth on hand, bouillon works well as a substitute. And of course, you can use water, just keep in mind you might need to up the seasoning a bit.
Brothy or Hearty? Your Call
This soup comes together quick, but the flavor might fool you into thinking it’s been simmering all day. The only real choice you have is whether you want it brothy or hearty. Sometimes I like it lighter and brothy, especially if I’m serving a big meal and want to save room for everything else. Other times, I load it up with extra sausage, potatoes, and kale for a thick, satisfying bowl of comfort. Like you’ll see in my video, I went all out for that rich, hearty version. Sometimes I use ground sausage, sometimes thin-sliced links. And sometimes I leave the potato skins on, other times I peel them off, it all depends on my mood.
Zuppa Toscana Soup, Better than Olive Garden
Ingredients
- 4 thick-cut bacon slices
- 1 lb Italian sausage
- 6-7 russet potatoes (skin or off)
- 1 onion
- 1 bulb of garlic
- 10 cups chicken broth or half water/half broth
- 1 tsp Italian seasoning
- 1 tsp red pepper flakes
- Salt and pepper to taste
- 1 cup heavy cream
- 1 bunch kale chopped
Instructions
- Cook the bacon in a large pot until crispy. Remove and set aside, leaving the drippings.
- Brown the Italian sausage in the pot with the bacon drippings. Remove and set aside.
- In the same pot, sauté the chopped onion and minced garlic until fragrant.
- Add diced potatoes, chicken broth, Italian seasoning, red pepper flakes, salt, and pepper. Bring to a boil, then simmer until potatoes are tender.
- Add the cooked sausage, crumbled bacon, and chopped kale. Cook until the kale is wilted.
- Stir in the heavy cream and heat through. Adjust seasoning if needed.
- Serve hot and enjoy!
Notes
Timing Is Everything
This soup really comes down to timing. You want to make sure your potatoes hold their shape and don’t fall apart, so keep that in mind when you add your greens, they should go in just before the potatoes get too soft. Now that you’re almost at the finish line, it’s time for the heavy cream. There’s just something wonderful about that creamy touch. The best time to add it is right at the end of cooking. To avoid curdling, make sure the soup is at a gentle simmer when you stir it in. Or you can turn off the heat, add the cream, mix it up, and let it sit a minute to let all those flavors mingle perfectly.
Tips & Ideas for the Best Zuppa Toscana
Here are some of my favorite tips and tricks to take your Zuppa Toscana soup to the next level. From make-ahead ideas to getting the greens just right, these little tweaks will help you perfect your homemade version!
Make-Ahead Goodness
This soup is perfect for making ahead. Between us, the next day is actually the best day to enjoy it! The flavors from the sausage, garlic, and cream blend overnight and get even better. If you can, let it sit for a bit before serving—it’s totally worth it!
Greens Done Right
I like my greens a little crisp, so I undercook them slightly. The pot’s residual heat keeps cooking them as the soup sits, which helps preserve that fresh texture without them becoming too soft.
Choosing Your Greens
Kale is my go-to, but Swiss chard and collard greens also work well in this soup. Just be careful with collards—they can be a bit bitter if they’re older. I recommend using younger, tender leaves to avoid that harsh taste.
Spinach Tip
Spinach can get too soft and slimy if cooked too long. To keep it fresh and vibrant, add it at the very end or even right into the serving bowl. That way, you’ll get the best texture and a pop of color in each bowl.
Simple, Delicious, and Worth Every Bite
I love how simple this soup is. With just a handful of ingredients, you can make a version that’s better than Olive Garden’s, keep your money in your pocket and feed your family for less than the price of a bowl at a restaurant. I like to keep mine straightforward, but feel free to veg it up with some slivers of carrots if you like. If you don’t have heavy cream, half-and-half or whole milk can work in a pinch, though it might lose a bit of that rich creaminess. This recipe is a must-try.
And lest I forget, you need something to sop up all that goodness. Fresh-baked bread is perfect here, and crusty French bread is my go-to. It’s easy to make and pairs perfectly with this hearty soup.
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Hey, if you tried this recipe, leave a comment below and let me know what you think! A quick rating helps others out too, and if you added your own twist, let’s talk about it!