Zuppa Toscana literally translates from Italian as “Tuscan Soup.” While the name suggests a direct link to the traditional cuisine of Tuscany, it’s important to note the distinction. Authentic Tuscan soups often feature a broader array of vegetables, such as tomatoes, zucchini, and celery, and typically incorporate white beans, served alongside rustic Tuscan bread. These classic versions are wholesome and vegetable-rich.

However, in modern popular culture, Zuppa Toscana has become overwhelmingly recognized as the signature soup from the well-known Italian-American restaurant chain, Olive Garden. Their specific rendition—a creamy, hearty broth packed with Italian sausage, thinly sliced potatoes, crispy bacon, and fresh kale—is what most people envision when they hear the name. Our recipe focuses on replicating this beloved Olive Garden version, delivering that familiar, comforting taste right to your home.

Yes, absolutely! This Zuppa Toscana recipe is naturally gluten-free, making it a fantastic choice for those with gluten sensitivities or dietary preferences. The core ingredients—savory Italian sausage, wholesome potatoes (with their skins on for extra nutrition and texture), fresh, nutrient-packed kale, and crispy bacon—are all inherently free of gluten. The creamy broth is primarily made from water and chicken bouillon (or chicken broth), heavy cream, and seasonings, none of which contain gluten. Always double-check your specific chicken bouillon or broth brands, as some highly processed varieties *could* contain hidden gluten, but generally, this soup fits perfectly into a gluten-free diet.

Crafting the perfect Zuppa Toscana involves a simple yet powerful combination of ingredients that create a symphony of flavors. Here’s a closer look at what you’ll need and why each component is essential:

• Water & Chicken Bouillon/Broth: This recipe primarily uses water and bouillon for a versatile base. For a richer flavor, you can easily substitute 1 liter (approximately 4 cups) of water with chicken broth or stock. If you opt for store-bought broth, remember to adjust the salt content to taste, as pre-made broths can vary widely in sodium. Chicken bouillon powder or cubes (or a chicken base like “Better Than Bouillon”) are fantastic for adding depth when using water.
• Golden Potatoes: These potatoes are ideal for Zuppa Toscana due to their creamy texture and ability to hold their shape. The best part? Leave the skins on! Not only does this save prep time, but it also adds rustic charm and extra fiber to your soup, just like Olive Garden does.
• Mild Italian Sausage: The star protein of the show! While ground Italian sausage is ideal, it can sometimes be hard to find. A great hack is to buy Italian sausage links and simply remove the casings from about 2 ½ links to use as ground sausage. Mild sausage allows for control over the spice level, but feel free to use hot Italian sausage if you prefer an extra fiery kick, in which case you might reduce or omit the cayenne pepper.
• Bacon: Six slices of cooked and chopped bacon add a crucial smoky, salty dimension. If you’re short on time, diced ham or even Canadian bacon can be a quick substitute, though the classic flavor of bacon is truly unbeatable. For convenience, consider pre-cooking and freezing your bacon, as detailed in our oven-baked freezer bacon guide.
• Onion: A single diced onion forms the aromatic foundation, sautéing beautifully to release its sweet, savory notes and build the base flavor of the soup.
• Garlic: Two crushed garlic cloves are essential for that unmistakable Italian aroma and depth. Garlic is non-negotiable for an authentic flavor profile!
• Salt: A fundamental seasoning to balance and enhance all the flavors in the soup. Always taste and adjust to your preference.
• Cayenne Pepper: This is your secret weapon for adding a lovely, subtle kick without resorting to hot sausage. It provides just enough warmth to awaken the palate. Adjust the amount to suit your spice tolerance.
• Heavy Cream: The ingredient responsible for Zuppa Toscana’s signature creamy, luscious texture and beautiful pale color. It smooths out the flavors and adds a luxurious richness that makes every spoonful irresistible.
• Kale: One bunch of fresh, chopped kale (or an equivalent amount of frozen kale) introduces a touch of vibrant green, a slightly bitter edge that perfectly contrasts the richness of the other ingredients, and a healthy dose of nutrients. Remember to strip the tough stems before chopping.

Yes, you absolutely can adapt this recipe to create a delicious vegan Zuppa Toscana! With a few thoughtful substitutions, you can enjoy all the comforting flavors without any animal products. Here’s how:

• Sausage Alternative: Replace the Italian pork sausage with your favorite plant-based or vegan sausage. Many brands offer Italian-flavored vegan sausages that mimic the taste and texture beautifully.
• Bacon Alternative: Instead of traditional bacon, use vegan bacon bits or strips, crisped up and crumbled. Smoked tempeh or mushroom bacon can also provide a wonderful umami depth.
• Cream Alternative: For the heavy cream, opt for a creamy plant-based milk alternative. Full-fat coconut milk (canned, not the drinking kind) works exceptionally well for richness, or you can use a high-quality unsweetened almond milk, cashew cream, or oat milk for a slightly lighter touch. Ensure it’s an unsweetened variety to maintain the savory profile of the soup.
• Broth: Use vegetable broth instead of chicken bouillon or chicken broth.

With these simple swaps, your vegan Zuppa Toscana will be just as hearty, flavorful, and satisfying!

Achieving that authentic Olive Garden Zuppa Toscana taste at home is simpler than you might think, especially when following these three straightforward steps. The beauty of this recipe lies in its one-pot convenience, minimizing cleanup while maximizing flavor!

1. Build the Flavor Base: In a sturdy 4-quart pot (or any large pot), begin by sautéing the diced onion, your ground Italian sausage (casings removed if using links), chopped bacon, and freshly crushed garlic. Cook this mixture over medium heat for about 7 minutes, stirring occasionally, until the sausage is beautifully browned and cooked through, and the onions are softened and translucent. This step is crucial for developing the foundational savory flavors of your soup.
2. Simmer the Potatoes: Once your aromatic base is ready, pour in the water, add the salt, and stir in the chicken bouillon powder (or chicken broth if using). Bring the mixture to a rolling boil. Then, gently add the diced potatoes, ensuring they are fully submerged. Reduce the heat to a simmer and let it cook for approximately 25 minutes, or until the potatoes are fork-tender. This simmering time allows the potatoes to absorb all the delicious flavors from the broth and the other ingredients.
3. Finish with Cream & Kale: For the grand finale, stir in the heavy cream, the vibrant chopped kale, and the cayenne pepper for that signature kick. Increase the heat slightly and bring the soup to a gentle boil, just until the kale wilts and the soup is heated through. Immediately remove the pot from the heat to prevent the cream from curdling and to keep the kale from becoming overcooked and mushy.

For the ultimate authentic touch, before serving, generously grate fresh Parmesan Reggiano cheese over each steaming bowl of Zuppa Toscana. Serve hot and enjoy!

When it comes to potatoes, both Russet and Golden varieties are excellent choices for Zuppa Toscana, each offering slightly different characteristics. Olive Garden traditionally uses Russet potatoes, which are known for their starchy texture that can break down a bit more, adding a natural thickening to the soup. However, Golden potatoes (like Yukon Golds) are also fantastic. They have a creamier, waxier texture that holds its shape beautifully even after simmering, and their buttery flavor complements the rich broth perfectly. Feel free to use whichever you prefer or have on hand; both will result in a delicious and satisfying soup. Remember to leave the skins on for that authentic touch and added nutrients!

Absolutely! Kale is an incredibly versatile green that freezes exceptionally well, making it a perfect ingredient to pull directly from your freezer for soups like Zuppa Toscana. Using frozen kale can be a real time-saver, and it holds its nutritional value and flavor wonderfully in a simmering soup. There’s no need to thaw it beforehand; simply add it directly to the pot during the final steps.

To Freeze Fresh Kale for Future Soups:

1. Prepare: Start by thoroughly washing and gently patting your fresh kale dry.
2. Destem: Strip the kale leaves away from their tough central stems. The stems are usually too fibrous for soup.
3. Chop: Coarsely chop the kale leaves with a knife, or simply tear them into bite-sized pieces.
4. Store: Place the prepared kale into a freezer-safe bag, pressing out as much air as possible before sealing.
5. Freeze: Freeze flat for easy storage. Typically, one standard bunch of kale (about 5-6 ounces) is suitable for a single batch of this Zuppa Toscana recipe.

Having frozen kale on hand ensures you can whip up this comforting soup anytime, even when fresh produce isn’t readily available.

Zuppa Toscana makes fantastic leftovers, often tasting even better the next day as the flavors meld and deepen. To store, allow the soup to cool completely to room temperature. Then, transfer it to an airtight container and refrigerate promptly. It will keep well in the refrigerator for up to 3-4 days. When reheating, gently warm it on the stovetop over medium-low heat, stirring occasionally. You might find that the soup thickens slightly or that the kale loses a bit of its vibrant green color, but the taste remains delicious. Add a splash of extra broth or cream if you prefer a thinner consistency.

Both bacon and ham are delicious cured pork products that bring a wonderful salty, savory depth to Zuppa Toscana, making them excellent interchangeable options depending on your preference or what you have available. While traditional Olive Garden Zuppa Toscana features bacon, feel free to use diced ham or Canadian bacon if that’s what’s in your fridge. Ham is often quicker to prepare if it’s already cooked, requiring only dicing. However, if you’re like me and often have a convenient stash of oven-baked freezer bacon ready to go, that’s an effortless choice that delivers maximum flavor. The key is to get some crispy, savory pork element into the soup for that authentic taste!

This recipe is designed to yield approximately 10 generous servings. We consider each serving to be roughly equivalent to an 8-ounce bowl of soup. Of course, serving sizes can be flexible based on appetite! Our family often finds ourselves going back for refills, especially since this soup is so incredibly satisfying. Be prepared for a hearty meal, and don’t be shy with your ladle!

Ingredients:

How to make Zuppa Toscana:

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  In a large pot, sauté the diced onion, Italian sausage (casings removed), chopped bacon, and crushed garlic over medium heat for 7 minutes, stirring until the sausage is browned and onions are tender.
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  Add the water, salt, and chicken bouillon powder to the pot; bring to a boil. Then, stir in the diced potatoes and reduce heat to a simmer, cooking for 25 minutes or until potatoes are fork-tender.
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  Finally, stir in the heavy cream, chopped kale, and cayenne pepper. Bring the soup to a gentle boil just until the kale wilts, then immediately turn off the heat to maintain its vibrant color and texture.
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  Garnish each bowl of soup with freshly grated Parmesan Reggiano cheese before serving for an extra touch of flavor!

• Sausage: If you prefer a spicier soup, you can use hot Italian sausage and then omit or reduce the cayenne pepper to taste. If using sausage links, remember to remove the casings before browning.
• Bacon or Ham: While bacon adds a distinct smoky flavor, diced ham or Canadian bacon can be used as a convenient substitute. If using ham, chop about 6 slices (or equivalent volume). Pre-cooked, frozen bacon is also a fantastic time-saver if you have it on hand from our oven-baked freezer bacon method.
• Broth vs. Water & Bouillon: This recipe uses 12 cups of liquid. You can use 12 cups of water combined with 1 tablespoon of chicken bouillon powder (or a chicken base like “Better Than Bouillon”). Alternatively, you can replace 4 cups of the water and the bouillon powder with 1 quart of store-bought chicken broth or stock. If using store-bought broth, remember to adjust the salt to taste, as its sodium content can vary.
• Kale: Both fresh and frozen kale work wonderfully. If using fresh, ensure it’s washed, destemmed, and coarsely chopped. If using frozen, there’s no need to thaw; just add it directly to the soup.
• Potatoes: We recommend leaving the skins on for added texture and nutrients, just like Olive Garden!
• Spice Level: The cayenne pepper provides a gentle warmth. Feel free to increase or decrease the amount based on your family’s preference for heat.

Nutrition per serving