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If you love Olive Garden’s Zuppa Toscana, you’re going to go crazy for this homemade version. It’s rich, creamy, comforting, and full of bold flavor—perfect for a cozy night in! Creamy broth base, loaded with sausage and potatoes, it’s my favorite fall soup.
5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
“This is sooo good! Way better than Olive Garden in my opinion. I know I’ll be making this all season long. Thanks for sharing!” – Angela
“We can not get enough! It’s so flavorful and hearty! My kind of comfort food!” – Ashley
“WOW – SO delicious! My family loves this recipe, thanks so much!” – Melissa
Why I Love This Soup
Zuppa Toscana has always been one of my favorite soups to order at Olive Garden, but once I started making it at home, I never looked back. This Zuppa Toscana recipe is creamier, more flavorful, and even easier to make than you’d think. The sausage gives it a savory kick, the potatoes make it hearty, and the kale adds a pop of color and texture.
I especially love making this on chilly nights or when we have guests over—it always gets rave reviews! I like to serve it with warm breadsticks or our Homemade Breadtwists and our Copycat Olive Garden Salad for the ultimate comfort meal. If you want to make it a full Olive Garden night try our Pasta e Fagioli Copycat Recipe too!
🩷 Emily
Table of Contents
- 5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
- Why I Love This Soup
- Key Ingredients You’ll Need
- Optional Add-Ins and Swaps
- How to Make Zuppa Toscana in the Crockpot
- Instant Pot and Stove Top Instructions
- Tip: Easy Sausage Hack
- Frequently Asked Questions
- How to Store, Freeze, and Reheat
- More Olive Garden Copycat Recipes
- Zuppa Toscana Recipe
- More Crockpot Soups to Try
Key Ingredients You’ll Need
Here’s what goes into making this creamy and flavorful Zuppa Toscana soup:
- Italian Sausage – Mild or spicy both work great! You can also use chicken or turkey sausage if you want something lighter.
- Bacon – Thick-cut bacon adds great smoky flavor. Turkey bacon or pancetta also work well.
- Chicken Broth – A good-quality broth makes a difference here! You can use low-sodium broth and adjust salt to taste.
- Heavy Cream – This gives the soup its signature richness. For a lighter option, use half-and-half or evaporated milk.
- Potatoes – Russet potatoes hold up well, but Yukon golds or red potatoes will give a slightly creamier texture. Slice or dice them so they cook quickly.
- Kale – Pre-washed, bagged kale is super convenient. Spinach or Swiss chard are good alternatives if kale isn’t your favorite.
- Seasonings – Salt, pepper, and red pepper flakes add a little kick. Start small and adjust to taste!
Optional Add-Ins and Swaps
- Add Garlic or Onion – Sauté chopped garlic or onion with the sausage.
- Make it Cheesy – Stir in freshly grated Parmesan or top each bowl with shredded cheese.
- Try Gnocchi – Swap the potatoes for gnocchi for a pillowy twist (like Olive Garden’s Chicken Gnocchi Soup).
- Use Cauliflower Instead of Potatoes – A great low-carb option.
- Boost the Veggies – Add chopped zucchini, white beans, or shredded carrots.
- Make it Spicy – Use hot Italian sausage or add extra red pepper flakes.
- Dairy-Free Version – Replace cream with full-fat coconut milk and skip the cheese.
How to Make Zuppa Toscana in the Crockpot
This soup couldn’t be easier to make in a slow cooker. Here’s how I do it:
- Brown the sausage in a skillet over medium-high heat, then transfer to a paper towel-lined plate.
- Add all ingredients except potatoes and kale to your Crock Pot. (if you want it softer Kale add it now; for more texture, add it later).
- Cook on high for 3–4 hours.
- Add the potatoes in the last 40–60 minutes of cooking.
Instant Pot and Stove Top Instructions
Instant Pot: Use the sauté function to cook the sausage and bacon. Add broth and potatoes, then pressure cook on high for 5 minutes and quick release. Stir in cream and kale and simmer until kale is tender.
Stovetop: Brown sausage and bacon, then add everything (except kale and cream) to a large pot. Simmer until potatoes are tender. Add cream and kale and cook a few more minutes until everything is heated through.
Tip: Easy Sausage Hack
Instead of breaking off small pieces of sausage and rolling them in your hands, simply cut the sausage using a knife in a cross-cross pattern. The sausage will roll up into balls as you cook and stir it in the skillet. Break up into more bite size pieces with a metal spatula or wooden spoon if needed.
Frequently Asked Questions
Yes! While Italian sausage is traditional, you can use any type of ground sausage you prefer. Spicy sausage will add more heat, or you can try chicken sausage for a lighter option.
If you want a lighter version, you can substitute the cream with half-and-half or milk, but keep in mind it won’t be as rich and creamy.
To make your soup spicier, add more red pepper flakes or even a diced jalapeño to the pot when cooking the sausage. You can always taste and adjust to your preferred spice level.
Zuppa Toscana means “Tuscan soup,” but the Olive Garden version is a creamy, Americanized twist on traditional Italian bread-based soups like Minestra di Pane. You’re more likely to see beans, zucchini, and tomatoes in Tuscany. This version may not be 100% authentic—but it’s still one of my family’s favorite soups!
Yes, our version is entirely gluten free. Just double check to make sure you aren’t using a broth or sausage that contains hidden gluten.
How to Store, Freeze, and Reheat
This soup is just as good the next day—maybe even better! Here’s how to store and reheat it so it stays creamy and delicious:
- Storing Leftovers:
Keep any leftover Zuppa Toscana in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over medium-low heat or in the microwave until warmed through. - Freezing Tips:
If you plan to freeze the soup, make it without the kale and cream. Let it cool completely, then transfer to a freezer-safe container. It’ll keep well for up to 3 months. When you’re ready to enjoy it, thaw in the fridge overnight, then reheat on the stove and stir in the kale and cream at the end. - Make-Ahead Tip:
Zuppa Toscana is a great make-ahead meal. The flavors only get better as they sit! If making ahead, wait to add the cream and kale until just before serving for the best texture and freshness.
More Olive Garden Copycat Recipes
Have you tried this Zuppa Toscana recipe?
Let me know how it turned out in the comments below! Did you stick with the classic version or add your own twist? I’d love to hear how you made it your own—especially if it became a new family favorite! 🥣
Zuppa Toscana Recipe
Video
Ingredients
- 1 pound Johnsonville mild Italian ground sausage
- ½ pound bacon, (cooked and crumbled)
- 3 medium potatoes, (scrubbed then sliced or diced)
- 4 cups kale, (washed and chopped)
- 5 ¼ cups chicken broth, (42 ounces)
- 2 cups heavy whipping cream
- red pepper flakes, (to taste)
- salt and pepper, (to taste)
Instructions
- Heat a frying pan over medium-high heat. Form the sausage into little balls. Brown the sausage in the frying pan, stirring frequently. Remove to a plate lined with paper towels to drain off some of the grease.
- Put everything except for the potatoes together in a large slow cooker. If you prefer your kale more crisp-tender, wait to add the kale with the potatoes.
- Cook on high for 3-4 hours.
- Add potatoes during the last 40-60 minutes of cooking.
- Stir well and serve in individual bowls.
Equipment
- Crock Pot (Slow Cooker)
Notes
- Instead of breaking off small pieces of sausage and rolling them in your hands, simply cut the sausage using a knife in a crisscross pattern. The sausage will roll up into balls as you cook and stir it in the skillet. Break it up into more bite-size pieces with your spatula or spoon if needed.
- You can really use any kind of potato you want in this recipe. Russet potatoes work great, but you can also use a waxy potato like Yukon gold or red potato. You can leave the skins on, or you can peel them. Totally up to you.
- Prepackaged, pre-rinsed kale will make your life easier. You can also get kale from the produce department. Just make sure you rinse it really well.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Thank you for posting this. I followed this recipe to the ounce and it was a total success.
Hi, what kind of potatoes did you use? I wasn’t sure whether to use red potatoes, Yukon, or russet!
I use russets
Sometimes I use cannelloni beans instead of, or even with the cut up potatoes. Would use less potatoes if I do that. And I do like a bit of diced toms and parsley in it too. .Wonder what the calorie count would be with this Fab soupI sprinkle with parmesan when I serve it. Also, Trader Joes has wonderful breadsticks, if you don’t want to do it from scratch.
I made this for dinner to night. I did not use a crock pot. From start to finish it was done in less than an hour. It tasted great. My husband who said he was not very hungry because of a big lunch had two bowls.
I agree, Judy. It’s almost easier to do it in the hour than in a crock pot.
Made this in a crockpot tonight while getting ready for Halloween and added the cream at the end. What a great soup recipe! I am officially in love with your website and going to try all the recipes/
I am going to try it in the crockpot, but not add the cream until the last few minutes. I think to freeze it, I would take out half before I add the cream, freeze that portion. When you reheat it, add the cream. I do that with chowders and it seems to work pretty well.
Could this become a freezer meal by any chance and how would I go about that?
Unfortunately, I don’t think this one would do great as a freezer meal.
Absolutely fabulous soup! My finance says it’s the best soup he’s ever tasted. I’ll be making it again real soon! Thanks for the recipe.
Olive garden uses cavallo greens so those can be used if you can find them.
Best soup I’ve ever “made up” . I enjoy cooking and make up all my own recipes. This is a must try soup. Everyone loves it, especially my son. I hope you enjoy it too. 😉
This soup recipe is awesome I loved it. I had never had it before but I will definately have it again. Thank you for sharing this recipe. It was great.
Made this last week and it was amazing! Looked forward to the leftovers the next day for lunch. I didn't have Kale so I used spinach. Making it again tonight with the kale.
I just made your soup and Will and I loved it! Thanks for making me feel like a good cook. 🙂 We miss you guys!
best winter soup ever! My husband loved it too, which is great because he usually isn't a soup guy. (I think it was the sausage that did it for him). Great job! I love your recipes. I made the bread sticks too, and it was delicious!!
best winter soup ever! My husband loved it too, which is great because he usually isn't a soup guy. (I think it was the sausage that did it for him). Great job! I love your recipes. I made the bread sticks too, and it was delicious!!
@ Denise –
Any time! Thanks for the compliments! We will do our best to keep the recipes comin'!
Thanks for your fast response!! I will will add the cream later on in the process, thanks for the clarity! I've made Zuppa before, but with a different recipe, so I want to try this one and compare! You have a very good tasting blog! Thanks for sharing your talents with us!
@ Denise and Nathan –
I know that with cream soups, sometimes they turn out grainy when you add the cream or cheese too soon or if you bring it to a boil. The 20 min. thing was just a suggestion so there is a better chance of it holding it's creaminess. It is a consistency thing. I would say this makes about 4-6 servings.
Good luck and let me know how it turns out!
Thanks!
Erica
Curious how many servings this makes?? Also, saw your recommendation above with adding the cream 20 minutes before. By doing that does it alter the taste, consistency, or what? Looks yummy, thanks for sharing!
Kyrstin– Did you do this in a crockpot? Here is my advice to you.. and I will probably change it here on the recipe.. but add the cream just like 20 minutes before serving. That might make a difference.
No unfortunately it's entirely separated. I've just tried straining out the curdles but no luck. I will attempt to try it again in the future with whipping cream. There is no saving this batch. Thanks for your help!