Our Perfect Zuppa Toscana Soup (A Classic Olive Garden Copycat)

Have you ever found yourself yearning to recreate the warm, satisfying taste of a beloved restaurant soup at home? Imagine a steaming bowl filled with a luscious, creamy broth, brimming with piquant sausage, delicate potatoes, and fresh greens. It’s a familiar craving for that perfect comfort food. The good news is, your wait is over! We’re excited to share our guide to making an absolutely phenomenal homemade Zuppa Toscana Soup. This recipe is so wonderfully flavourful and fulfilling that you’ll wonder why you didn’t make it sooner. It’s more than just a meal; it’s pure comfort in a bowl, and we’ll walk you through each easy stage.

This is our special interpretation of the celebrated dish, a genuine #OliveGardenCopycat which we believe surpasses the restaurant version. We’ve meticulously balanced the flavours to produce a substantial, nourishing meal that will delight everyone in your family. So, let’s get our aprons on and begin cooking!

What is Zuppa Toscana?

Translated directly from Italian, “Zuppa Toscana” simply means “Tuscan soup.” In its most authentic form, this classic #ItalianSoup would contain ingredients like cannellini beans, kale, various vegetables, and slices of crusty Tuscan bread. The version that has captured hearts worldwide, however, was made famous by the Olive Garden restaurant chain. Their adaptation replaced beans with potatoes and introduced spicy Italian sausage and a decadent, creamy base, which turned it into the international favourite it is today.

Our recipe is a tribute to that much-loved rendition. It is a fantastic one-pot wonder that elegantly marries savoury, spicy, and creamy notes into one harmonious dish. It represents the pinnacle of comfort food—simultaneously rustic and luxurious, making it an ideal #SoupRecipe for any day of the week.

Why You’ll Love This Recipe

• Incredibly Flavourful: The symphony of spicy Italian sausage, aromatic garlic, nutritious kale, and a silky broth creates a remarkable depth of flavour that is truly hard to resist. Each spoonful offers a perfect blend of textures and tastes.
• A Complete Meal in One Pot: Containing protein from the sausage, carbs from the potatoes, and a wealth of vitamins from the kale, this soup is a wonderfully balanced meal. Better yet, being a one-pot dish means cleanup is an absolute breeze!
• Better Than a Restaurant: Crafting this soup at home puts you in full control. You can tailor the level of spice to your liking, decide on the creaminess, and incorporate the very freshest ingredients. It’s a genuine culinary upgrade.
• Surprisingly Simple to Make: Despite its sophisticated flavour profile, our Zuppa Toscana Soup recipe is incredibly straightforward and can be ready in less than an hour, which makes it a superb choice for a weekday supper.

Ingredients

• 450g (1 lb) good-quality Italian pork sausage, casings removed
• 6 rashers of smoked streaky bacon, chopped
• 1 large yellow onion, finely chopped
• 4 cloves of garlic, minced
• 1/2 teaspoon red pepper flakes (or more, to taste)
• 900g (2 lbs) Maris Piper or Russet potatoes, washed and thinly sliced
• 1.5 litres (about 6 cups) of low-sodium chicken broth
• 200g (about 1 large bunch) of fresh kale, stems removed and leaves roughly chopped
• 240ml (1 cup) of double cream
• Salt and freshly ground black pepper, to taste
• Freshly grated Parmesan cheese, for serving (optional)

How to Make The Best Zuppa Toscana Soup

Are you ready to whip up the most delicious soup imaginable? Just follow our straightforward, step-by-step instructions. We guarantee it’s much simpler than you expect!

1. Cook the Meats: In a large Dutch oven or a sturdy, heavy-bottomed pot, place the chopped bacon and cook over a medium-high heat for about 5-7 minutes until it becomes crispy. Use a slotted spoon to transfer the bacon to a plate lined with paper towels, but leave the rendered fat in the pot. Now, add the Italian sausage to the pot, breaking it apart with a spoon as it cooks, until it’s nicely browned. Drain away the majority of the excess fat, retaining about a tablespoon for added flavour. Place the cooked sausage aside with the bacon.
2. Sauté the Aromatics: Add the finely chopped onion to the pot and cook for around 5 minutes, until it has softened and turned translucent. Stir in the minced garlic and red pepper flakes, and cook for one more minute until you can smell their wonderful aroma. Take care to ensure the garlic doesn’t burn.
3. Simmer the Potatoes: Carefully pour the chicken broth into the pot and bring the liquid to a gentle simmer. Introduce the thinly sliced potatoes, season with a little salt and pepper, and allow to cook for 15–20 minutes. The potatoes should be tender enough to be easily pierced with a fork.
4. Bring It All Together: Turn the heat down to low. Reintroduce the cooked sausage and crispy bacon to the pot, stirring them in. Gently pour in the double cream, continuing to stir. It is crucial not to let the soup boil after adding the cream, as this can make it separate.
5. Wilt the Kale: Add the prepared kale to the pot. Stir it through the warm soup until the leaves have wilted, which will only take a minute or two. Have a taste and adjust the seasoning with additional salt, pepper, or red pepper flakes as desired.
6. Serve and Enjoy: Ladle your gorgeous Zuppa Toscana Soup into individual bowls. For a finishing touch, garnish with a generous sprinkle of grated Parmesan cheese and serve right away, perhaps with some warm, crusty bread perfect for dipping.

Our Top Tips for a Perfect Zuppa Toscana

To help you transform your soup from simply delicious to truly unforgettable, we’ve put together some of our most valued tips. These little pointers can make all the difference.

Choosing the Right Sausage

The Italian sausage forms the flavourful foundation of this soup. For that classic, fiery kick, we suggest opting for a high-quality spicy pork sausage. If you lean towards a milder taste, a sweet or mild Italian sausage works beautifully; you can then manage the heat level yourself using the red pepper flakes. The main thing is to select a sausage with sufficient fat content, as this enriches the soup’s base flavour immensely.

Getting the Potatoes Just Right

We’ve found that waxy potatoes such as Maris Piper are excellent at holding their shape during cooking. However, floury varieties like Russets are also a fine choice and can contribute to a slightly thicker consistency. The most crucial step is to slice them evenly, to a thickness of about 1/4 inch. This ensures uniform cooking, so you avoid any pieces that are either too firm or overly soft.

The Secret to Creaminess

For a rich and velvety texture, we turn to double cream. It has a higher fat content, which makes it more stable and less prone to curdling than single cream or milk. Remember this simple rule: add the cream at the very end of the cooking process, over a low heat. It’s vital that the soup does not boil once the cream has been incorporated. This gentle approach will ensure it blends in seamlessly, giving you a perfectly smooth and silky broth.

All About the Kale

Kale introduces a delightful, slightly bitter note that cuts through the soup’s richness, while also providing a fantastic nutritional boost. In fact, Healthline, kale is one of the most nutrient-dense foods on the planet. Always remember to remove the tough central stems before you chop the leaves. It should be added right at the end, as it only requires a minute or so to wilt perfectly. If kale isn’t your favourite, fresh spinach makes an excellent substitute.

Make It Your Own: Customisations and Variations

One of the greatest appeals of this #CopycatRecipe is its versatility. Feel free to adapt it to your taste. Here are some of our preferred variations:

• For a Lighter Version: You can replace the double cream with single cream or even evaporated milk for a less rich broth. Using a leaner turkey sausage instead of pork is another great way to lighten the dish.
• Add More Veggies: Don’t hesitate to include some diced carrots or celery when you’re sautéing the onions. This will add another layer of flavour and boost the nutritional value.
• Go Vegetarian: This recipe translates wonderfully to a vegetarian meal! Just use a good-quality plant-based sausage and switch out the chicken broth for a flavourful vegetable broth.
• Explore Other Flavours: If you delight in preparing tasty Italian-inspired dishes, you may also enjoy our Garlic Parmesan Chicken Pasta Recipe or this zesty Bruschetta Chicken as an option for another evening.

How to Store and Reheat Your Zuppa Toscana

This soup is exceptional as leftovers! To store it, first let the soup cool down to room temperature. Then, transfer it into an airtight container and place it in the refrigerator, where it will stay fresh for up to 4 days.

When you’re ready to reheat it, pour the amount you need into a saucepan. Warm it gently over a medium-low heat, stirring from time to time until it is thoroughly heated. We advise against boiling it or using a microwave, as intense heat can negatively affect the texture of the cream and potatoes.

As a general rule, we don’t advise freezing soups that contain cream and potatoes, as the texture can become a bit grainy when thawed. If you must freeze it, your best bet is to do so before you add the cream and kale.

FAQ

A Bowl of Pure Comfort Awaits

And there you have it—our complete guide to creating a wonderfully rich, flavour-packed, and deeply comforting #ZuppaToscana in your very own kitchen. This recipe is proof that you don’t need professional training to produce meals of a restaurant standard. Using simple ingredients and following clear steps, you can prepare a pot of soup that provides warmth and satisfaction from the very first spoonful.

We are confident that this is the finest Zuppa Toscana Soup recipe you will ever try, and we are so excited for you to feel the delight that comes from making and sharing it. So why not give this recipe a go this week? We would be thrilled to hear about your experience. Please share your thoughts by leaving a comment and a rating below. Happy cooking!

Recipe Card

Prep: 15 mins
Cook: 35 mins
Serves: 6

Ingredients

• 450g (1 lb) Italian pork sausage, casings removed
• 6 rashers of smoked streaky bacon, chopped
• 1 large yellow onion, finely chopped
• 4 cloves of garlic, minced
• 1/2 teaspoon red pepper flakes (or more, to taste)
• 900g (2 lbs) Maris Piper or Russet potatoes, washed and thinly sliced
• 1.5 litres (about 6 cups) of low-sodium chicken broth
• 200g (about 1 large bunch) of fresh kale, stems removed and leaves roughly chopped
• 240ml (1 cup) of double cream
• Salt and freshly ground black pepper, to taste
• Freshly grated Parmesan cheese, for serving (optional)

Instructions

1. In a large pot, cook the bacon over medium-high heat until crisp. Remove with a slotted spoon, leaving the fat. Add the sausage, break it apart, and cook until browned. Remove the sausage and drain all but 1 tbsp of fat.
2. Add the onion and cook for 5 minutes until soft. Stir in the garlic and red pepper flakes and cook for 1 more minute until fragrant.
3. Pour in the chicken broth, add the sliced potatoes, and bring to a simmer. Cook for 15-20 minutes, until the potatoes are tender.
4. Reduce the heat to low. Return the cooked sausage and bacon to the pot. Gently stir in the double cream, making sure the soup does not boil.
5. Add the kale and stir until the leaves have wilted, about 1-2 minutes.
6. Season to taste with salt and pepper. Serve hot, garnished with grated Parmesan cheese.