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A white bowl is full of hearty Zuppa Toscana soup.
4.8 from 5 votes

Olive Garden Zuppa Toscana Soup

Zuppa Toscana Soup is a copycat recipe of the favorite Olive Garden classic. The process of cooking bacon first, then adding veggies, ground sausage, broth, and potatoes and simmering on the stovetop makes this hearty soup so delicious.

Course Soup
Cuisine Italian
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour 55 minutes
Servings 6 servings
Calories 525 kcal


  • 4 oz. bacon finely chopped
  • 1 small sweet onion finely diced
  • 4 cloves garlic finely minced
  • 1 lb. Italian sausage ground, mild or hot
  • 6 cups chicken broth regular sodium
  • 2 lbs. russet potatoes cut into ½-inch cubes
  • 1 tsp. salt to taste
  • ¼-½ tsp. red pepper flakes
  • ¼ tsp. black pepper
  • 1 cup milk or half and half, oat milk, or soy milk, warmed
  • ¼ cup cornstarch
  • 4 cups kale ribs removed and coarsely chopped


  1. Add bacon to a large Dutch oven over medium heat and saute for 7-8 minutes, or until cooked through. Remove the pieces using a slotted spoon and let drain on a paper towel.
  2. Add the diced onion to the pot with the reserved bacon grease. Cook for 2-3 minutes, or until tender and then add the minced garlic. Continue sauteing for an additional 30 seconds or until it becomes fragrant.
  3. Push the onion to the side and add the ground sausage. Cook for 7-8 minutes or until it’s cooked through. Use a potato masher to break apart the meat into finer crumbles. Drain all fat from the pot except for 2 tablespoons. Discard the rest.
  4. Pour in the chicken broth and add the potatoes, salt, red pepper flakes and black pepper. Mix until everything is well combined.
  5. Turn the heat to high and bring the soup to a boil. Reduce the heat to medium-low, cover the pot with a lid, and simmer for 15-20 minutes, or until the potatoes are tender.
  6. Whisk the warmed milk and cornstarch together in a bowl or measuring cup until smooth and well combined.
  7. Pour the starch slurry into the soup. Stir to combine and then add the chopped kale and cooked bacon pieces.
  8. Allow the soup to cool for a few minutes before serving with a sprinkle of fresh parsley.

Recipe Video

Recipe Notes

Meal Prep and Storage

    • How to prep ahead of time: You can chop all of the veggies up to 1 to 2 days before making the soup.

    • How to store: Make sure the soup comes to room temperature before storing in a container and placing in the refrigerator.  Soup will keep well for up to 3 to 4 days.  (Do NOT add kale if storing for more than 24 hours.)

    • How to freeze: Allow the soup to chill in the fridge for at least 8 hours. Then, transfer to a freezer-safe, airtight container then store in the freezer for up to 4 months.

    • How to reheat: For best results, warm leftover soup back up on the stovetop. You can use the microwave for individual servings.

Nutrition Facts
Olive Garden Zuppa Toscana Soup
Amount Per Serving
Calories 525 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 11g69%
Trans Fat 0.02g
Polyunsaturated Fat 5g
Monounsaturated Fat 14g
Cholesterol 75mg25%
Sodium 1931mg84%
Potassium 1099mg31%
Carbohydrates 39g13%
Fiber 4g17%
Sugar 3g3%
Protein 20g40%
Vitamin A 4538IU91%
Vitamin C 54mg65%
Calcium 167mg17%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.