Zuppa Toscana – Olive Garden Copycat (VIDEO)
Zuppa Toscana is Olive Garden’s most popular soup. This one-pot, homemade Zuppa Toscana recipe is hearty and loaded with Italian sausage, kale, bacon and potatoes.
Some of our most popular recipes are restaurant copycat recipes like Creamy Shrimp Pasta and of course Chicken Madeira! You can make it better at home for a fraction of the price!
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Zuppa Toscana Copycat Recipe:
We love re-creating restaurant quality soups at home like our popular Clam Chowder Recipe. My sister Tanya taught me how to make this Olive Garden Zuppa Toscana and it has been a family and reader favorite since we first published it in 2010. We have since made it heartier and more flavorful. The classic just got better!
What is Zuppa Toscana?
Zuppa means soup and Toscana means Tuscan. Tuscan Soup! It is classically made with kale, potatoes, onion, and garlic then served topped with cheese.
Is Zuppa Toscana Spicy?
We use “Hot” Italian sauce which does give this soup a spicy kick but you can substitute with medium or mild Italian sausage and make a less spicy version then season with salt and pepper to taste.
Do I really need 1 HEAD of Garlic?
YES! We used a full head of garlic (about 10 large cloves). Do not skip the fresh garlic. Garlic gives the broth incredible and authentic Italian flavor. Since the garlic is sautéed, then simmered with the broth, it doesn’t overwhelm the soup. Garlic is also very good for you (a super food)!
Is Zuppa Toscana Healthy?
This soup is naturally gluten free and grain free. To make a Keto-friendly Zuppa Toscana, you can substitute potatoes with cauliflower.
For Whole 30 (dairy free), substitute the heavy whipping cream for 1 can of full fat unsweetened coconut milk (using the solid white cream portion only and adding it at the very end just to heat through).
More Copycat Recipes from Restaurants:
These recipes are inspired by some of our favorite restaurant dishes. In every case, we loved the homemade version even better because of higher quality ingredients, healthier fats (olive oil), less salt and of course a lower bill!
- Beet Salad with Arugula – Cheesecake Factory inspired
- Stuffed Chicken Parmesan – ridiculously easy dinner idea
- Filet Mignon – read the reviews and plan a date night in
- Chicken Mango Avocado Salad – you’ll love the dressing here
- Chicken Stir Fry – so saucy and healthier than takeout
Watch How to Make Zuppa Toscana:
Now wasn’t that easy? Serve topped with crispy bacon, extra cheese and generous slices of crusty French Bread. I hope this Zuppa Toscana becomes a favorite in your home as well.
Zuppa Toscana - Olive Garden Copycat
Ingredients
- 6 oz bacon, chopped
- 1 lb Italian Sausage, The "Hot" variety
- 1 medium head garlic, 10 large cloves, peeled and minced or pressed
- 1 medium onion, finely diced
- 6 cups chicken broth/stock, (48 oz)
- 4 cups water, (32 oz)
- 5 medium russet potatoes, peeled and chopped into 1/4" thick pieces
- 1 kale bundle, leaves stripped and chopped (6 cups)
- 1 cup whipping cream
- Salt and black pepper to taste
- Parmesan cheese to serve, optional
Instructions
- In a large pot or dutch oven (5.5 qt), over medium-high heat, add chopped bacon and sauté until browned (5-7 mins). Remove bacon to a paper-towel lined plate and spoon out excess oil, leaving about 1 Tbsp oil in the pot.
- Add Italian sausage, breaking it up with your spatula and sauté until cooked through (5 min). Remove to paper towel lined plate.
- Finely dice onion and add to the pot. Saute 5 min or until soft and golden then add minced garlic and saute 1 min.
- Add 6 cups broth and 4 cups water, and bring to boil. Add sliced potatoes and cook 13-14 min or until easily pierced with a fork.
- When potatoes nearly done, add chopped kale and cooked sausage and bring everything to a light boil.
- Stir in 1 cup cream and bring to boil. Season to taste with salt and black pepper then remove from heat. Garnish with bacon and grated parmesan.
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Loved this recipe! I used 1/2 and 1/2 instead of heavy cream & was so good .. also added extra pepper flakes. It tastes just like Olive Garden’s soup! So good! Will definitely make again!
Hi Kim! I’m so glad you loved the soup. Thank you so much for sharing.
Is it 4 Cups of chicken broth & 6 cups of water like your video OR is it 6 cups of chicken broth & 4 cups of water like your recipe?
Hi Carol! You can follow the written recipe. It’s the most up-to-date. Sometimes we update the recipes but cannot edit the video.
I’ve died and gone to Zuppa Heaven!!!! So very delish. Even better than Olive Garden!!! I had to tweak but really minor. I had baby spinach but no kale and had half and half but no cream. The flavor was phenomenal!!!
I think I’ll be freezing some. Potatoes don’t like to be frozen. The texture gets grainy and weird. But, I reserved a pre-potato version so, all is well.
Thank you Natasha for that little trip to Italy! 🥰
I’m so glad you loved this recipe, Cindy! Thank you for sharing that with us.
This was amazing! Hubby and I have switched over to a plant and fish diet so I used Beyond Hot Sausage and veggie broth. Of course left out the bacon. Adding the Parmesan really helped it all come together. I had two bowls for lunch on this cold Florida day.
That’s wonderful, Niki!
Hubby and I made this tonight and followed the written recipe to a T, only using broccoli instead of kale since we were out, and small yellow potatoes instead of russet. AMAZING! The flavor is spot on, the soup is hearty, delicious, and will definitely be added to our fall/winter repertoire!
I’m so glad it was enjoyed. Thank you for sharing that with us. I’ve never tried it with broccoli!
I made this today and it was very good. I didn’t have any bacon, but frozen bacon grease and used a Tbsp to fry up the sausage, but ended up putting in the onions, then garlic and not taking the sausage out to drain, since it still needed to cook a little more to finish. I had collards from my garden so put those in with the broth (homemade) and potatoes since collards need to cook a bit more than kale. At first I thought it would be too much volume for the potatoes as they were just barely covered with the liquid, but cooked it all together (sausage too) til potatoes done. It was very yummy. Thanks for the recipe!
Hi Theresa! Thank you so much for sharing that with us! I’m glad you loved the recipe.
My husband asks for this soup all the time! To save time I will try using kale that already comes chopped up in a bag and mini potatoes and I will not peal them but only slice them in half
Hi Rosailin! I’m glad he enjoyed this soup! Thanks for sharing.
This is spectacular soup!!! I used all chx broth ( no water) and was generous on the garlic. After sitting in the fridge overnight the flavor was even more amazing. Love this!
Absolutely splendid. I make it exactly as you wrote it. It’s important to follow your recipe carefully because any inattentiveness detracts from it.
I have made it at least 5 times. My only change is that I use baby potatoes so I don’t have to chop them. And I use mild Italian sausage. And I boil some white beans and add them. I saw references in the comments to water, which wasn’t in your recipe. I used chicken stock.
It’s a mainstay. I am never without it. It freezes exceptionally well.
Thank you!!!
Sounds great and thank you for following the recipe exactly as it is. I appreciate it!
My first blah review for this wonderful site. We are soup aficionados. This was far too watery and thin. I had multiple opinions on this. I read and re-read the recipe to see where I could have gone wrong, but I made no mistakes. I’m not making it again, but if I did I’d leave the water out.
HI Karen, I’m sorry this didn’t meet the mark for you. It’s normally a very popular recipe on our site. Did you change anything in the ingredients or make any substitutions?
This is the 2nd time I’ve made this and I wish I’d saved the previous recipe. This recipe made a very watery soup that I had to add a LOT of salt to it. 🙁
Hi Ericka, did you change anything else in the recipe? Or did you possibly add too much water? There should be plenty of flavor in the soup as it is written.
I have to agree about this being watery. This soup calls for 10 cups of liquid. Is this a typo? The video says 6 cups water 4 cups broth. The recipe reads 6 cups broth 4 cups water. I guess it’s actually 11 cups of liquid when the heavy cream is added.
Hi Jane, we updated the recipe since we filmed the video to use more broth, less water. The written instructions are the most up to date. This is a well loved recipe, we have great results making it as written but feel free to make adjustments if you’d like a thicker broth.
It actually turns out I did not use enough Kale. I went over what I could have done wrong and realized I totally messed up how much kale to put in. That was my fault. The soup was absolutely delicious and I also learned this soup is supposed have a thinner consistency. I would make this soup again and again exactly how written.
Thank you for the update, Jane!
My teen son loves Zuppa so was so happy to find your recipe! I am embarrassed that I didnt read carefully and boiled soup with sausage and bacon all inside. Son didnt care and still loved your Zuppa. Thank you for helping me save money dining out! ☺️
You’re very welcome, Amy!
I noticed that the recipe calls for 6 cups of chicken broth and 4 cups of water. The video is saying 4 cups of chicken broth and 6 cups water. I used the 6 cups chicken broth because I figured it would give the soup more flavor. However, I agree with the one lady who commented that it was kind of blah tasting. I even used 2 pounds of sausage hoping for more flavor.
But when I had a bowl the following day it was sooooo good! I suggest letting the soup set (in the fridge) until the next day. The flavor of the sausage and the garlic mingled together and it tasted amazing! I sprinked some Crispy Onions (that you buy in the bag) on the top of my hot soup and, oh my goodness! Delicious!!
Hi Judy, You can follow the written recipe above. We updated the recipe after the video went live and since there is no way to update the video, that is why there’s a difference.
Great soup. As I remembered it.
I’m doing keto so I subbed daikon for the potatoes. Wanted the crunch. Topped it with extra bacon and parm.
Thanks for the recipe.
That’s a great idea, Chris! Thank you so much for sharing that with me.
I found this recipe over a yr ago and I can’t even count how many times I made it for my family. My daughter says that it taste better than olive garden.
I’m so glad to hear that, Ivonne!
Hi,
I love your recipes so much and have made many of them. Big fan here!
Could you do this one in a slow cooker? If so suggestions on cooking time. Stay beautiful and healthy!
Hi Jessica! I haven’t tested that to advise on the directions. Please let us know if you experiment.
To add to my previous review, if you find that your kale is bitter I would recommend blanching it before adding to the soup. If it’s still bitter add lemon juice to taste. I added 4 drops to my soup and it perfecto!
I’ve found that if you wash your kale after it’s cut up, it washes away a lot of the harsh and bitter flavors…hope this helps
Delicious! I accidentally cooked the bacon and sausage together and add it all to the soup. Still very yummy. Makes the taste a bit different (not bad different) than Olive Garden’s Zuppa, but absolutely delicious!
Thank you for the feedback, Angela! I’m glad you loved the recipe.
I followed the recipe exactly except I did 4 cups of water and 4 cups of broth because that’s what I had on hand. Added a couple dashes of red pepper flakes. Turned out soooo good. Better than I imagined.
I’m so glad you loved it, Allie! Thank you for the feedback!
I made this again tonight. It is excellent & so much better than OG because it’s heartier. This is definitely one of my go to’s during cold weather! The videos are always so helpful too!
Thank you for your good comments and feedback, Alex. Glad to hear that you love our Zuppa Toscana!
Omg from Ireland lived in San Francisco a number of years home in Ireland now but still remember ur amazing soup with salad and breat rolls made it from scratch recently cause of ur excellent recipe I’m addicted beautiful soup
Hi Monica, great to hear that you always enjoy this recipe again and again!
I’ve tried other versions of this recipe that are much better than this
It’s all about personal preference. I had Zuppa Toscana at Olive Garden a couple of days ago and loved it, as always. I made this version today and loved it even more! To each, his own.
This is literally the only good dish OG has these days. I’ve made it at home before, but I like your recipe even more. It’s pretty simple and quick to put together, and the flavors are outstanding! Thank you for sharing!
Thank you so much for sharing that with me, Art!
This has easily become one of my absolute favourite soups to make! Thank you for sharing!<3
You’re welcome, Julianna! I’m so glad you love the recipe.
I made this tonight, and OMG it’s exactly what I’d hoped it would be. Absolutely delicious. Thank you so much for sharing the recipe.
You’re very welcome and I’m so glad that it was a success!
Okay just love this recipe!! I make it over and over again. I share it with my close friends and they just clamor for it!!
Great recipe!! Thank you Natasha!!!!
Thank you, I hope they love will love and enjoy this recipe too!
Natasha, would it change the taste of this soup if I used spinach instead of kale? I do not care for kale and it is so often recalled.
Thank you.
Kay
Hi Karen! Many of my readers use spinach in this with excellent result. I hope you love the recipe!
Planning to make for guests tonight who don’t tolerate onion. Any substitute suggestions?
I haven’t tested anything else, but I think you can omit and just season/salt to your preference for any lacking flavor.
Thank you for all your wonderful recipes and your sense of humor! This recipe is absolutely perfect. I’ve been cooking for at least 50 years and rarely do I find something so tasty that is better than my homemade food. I am making another big batch of this right now. I will can it and add the heavy cream once I open a jar to enjoy with my husband. You’re a refreshing inspiration for all. Thank you!
Thank you so much, Dorothy for the wonderful feedback. It blesses me to know that I can inspire you.
I need to know which is correct, the recipe or video, on the chicken stock and water. The video says 4 cup chicken stock and 6 cups of water, and the recipe says 6 cups of chicken stock and 4 cups of water. I feel like I want to follow the recipe.
Thank you🤗
Hi Tracy, You can follow the written recipe above. We updated the recipe after the video went live and since there is no way to update the video, that is why there’s a difference.
Excellent! Perfect soup for fall – filling and easy to assemble. Would recommend. 🙂
I LOVE THIS SOUP…I ADD RED PEPPER FLAKES, IT GIVES IT AN EXTRA LIL KICK
Great to hear, Ashley!
Super easy and my family loved it!! Love the addition of crispy bacon.
Great to hear that your whole family enjoyed it!
OMG I never ha e to go to olive garden again. Tastes exactly to the tee like their soup. My family and I loved it!!!!
That’s wonderful! So glad it was a hit!
Do u think I could make this in a slow cooker? I could cook bacon separate. Then do onions and garlic with everything else. Add kale at the end of in the bottoms of the bowls?
Hi Moe, I have not tested this in the slow cooker but it reheats well, so I think you could reheat it in a slow cooker.
I always love making this soup. I don’t add the kale to the pot however. I put it in the bowl and pour the soup over before serving. As long as the soup is hot it wilts just enough. I found if I add to the pot and I have leftovers, the kale is too soggy after reheating.
Thank you so much for sharing that with me, Lori.
I really enjoy making this recipe. I doubled everything because it’s my family’s favorite. Are use yellow and red potatoes because of their velvety texture. No fry them in the bacon grease after the bacon cooks to amp up the soup stock. Thanks for sharing this soup recipe with me! Have a wonderful weekend!
So glad it was a hit, Chelsea! Thank you for sharing. Have a blessed weekend.
Made this last night exactly following the instructions (though I did struggle figuring out how many strips 6oz of bacon would be until I realized it was just for topping so I could play it by ear, lol). It turned out phenomenal! As the soup sat on the stove to cool down a bit, the potatoes got delightfully soft and thickened everything up nicely. It was hearty, filling, and led to my partner having 2.5 bowls of it because he could not stop himself LOL. Wonderful recipe!
That’s just awesome! Thank you for sharing your wonderful review, Ana!
We make this soup quite often and love it. Sometimes we want it to have a thicker broth, and we will throw some mashed potatoes in as well as potato chunks. Definitely makes it heartier. This soup works out well in the instant pot, and is my go to meal on days when I need a quick meal with minimal prep. Thank you so much!
Hi Rena! That sounds great. I’m so glad you love it. Do you mind sharing you process and cook time with the instant pot?
I’m a meal prepper so I cook pounds of sausage in advance and freeze into 14oz portions in Ziploc bags. I freeze them flat so they can cook quickly. I use this for soups, gravies, and sauces. For this soup I use sauté function to cook onion and garlic then add broth and all the other ingredients in your recipe. Add some of the frozen precooked sausage (I do not thaw it) and store bought mashed potatoes if I’m adding that. Add red pepper flakes and celery salt and then pressure cook for ten minutes to ensure the raw sliced potatoes are cooked. I release the pressure, throw in some kale and let it wilt for a bit and then serve. I can have everything in the pot and cooking within ten minutes and ready to serve within another 25 minutes. I just took this over to a friends house and everyone loved it. Super easy to transport in the instant pot (must release pressure first). I show up with hot soup, and if I want to keep it warm at the gathering I just press the steam button and choose 0:00 minutes and then let it count on so that it keeps everything warm.
That sounds amazing and so quick! Thank you for sharing!
Soo good. My family loves it. My husband found the recipe when he was having a craving for Olive Garden. It is so much better. Thank you for sharing. It brightens our day every time I make it… We live in Alaska, so it’s a real treat in the dark Alaskan winters. Thank you.
That’s wonderful! I’m glad you found this recipe.
I love this recipe! My partner is vegetarian so I made this vegetarian for him and it was STILL delicious. So rest assured the veggies in your life can still enjoy this soup! I just left out the bacon, subbed veg broth for chicken, and used Beyond Hot Italian sausages – so good. Thanks!!
Sounds great, Jen! Thank you for sharing your experiment with the recipe.
Good Food equals Good Mood. Ohh! This is one dish I can have every day/Happiness on a Plate!
What a delicious and easy hearty soup to pull together! I, too, used less liquid than the recipe called for and used 7 cups of chicken bone broth and a can of full fat coconut milk. I used a potato masher on the cooked potatoes to break them down a bit more. I also used mild sausage as that’s my preference and the flavor is delicious. I imagine the leftovers tomorrow will be fabulous!
Hi Patty! Thank you for sharing that with us. I’m glad you enjoyed the recipe.
My husband loves this soup at Olive Garden, so I wanted to make it for him. I did not have Italian sausage or kale on hand, but being a respectable Southern girl, I did have andouille sausage and collard greens, so that’s what I used. I did not expect this to be so delicious! The only other change I made was to use all chicken broth instead of chicken broth and water. This is definitely one of the best things I’ve ever made! Thanks for sharing!
Hi Pat! That’s amazing. I’m so glad it was a hit. Thanks for the feedback.
Perfect as is. Followed recipe precisely and it is so awesome. Wouldn’t change a thing! This is my favorite soup now.
I’m so happy you enjoyed that. Thank you for sharing that with us, Stan!
Best thing about receipes is adjusting to your own taste, but the base is there to give you a start. Keto users can use cauliflower, broccoli, spinach instead of potatoes. You can omit the water and just use chicken broth. Variations change. I added cream cheese to mine like I do with most of my soups to make them creamy. But thats what I like. Thanks for sharing the receipe.
You’re very welcome! Thank you for the great tips!
I love this recipe! I used leeks, omitted the water and added 1/2 c of white wine…yummy!
Thank you Natasha for your great recipes😁
That sounds amazing! Thank you for sharing, Susan!
This is our family’s all time favorite soup. I’ve had this bookmarked for SO long! I use this recipe at least once or twice a month. Thank you! It’s fantastic!!
Love it! It’s a great idea to bookmark this recipe, glad that that this is one of your favorites!
Made this last night & it turned out wonderfully! I did omit the water, & used spinach & half & half rather than kale & whipping cream since that’s what I had on hand. Oldest son said it’s his new favorite soup, better than the restaurant version. I’ve made several of your recipes & they never disappoint. Thanks so much for sharing 🙂
Hi Trish, great to hear that it worked well! Thanks a lot for sharing your experience trying out our recipe.
Hi Natasha. Your video and ingredients list show to CHOP the potatoes. Your written directions (Step#4)say to add the SLICED potatoes. Would it matter either way, as far as cooking times or texture?
Hi Robert, chopped/sliced – they are often used interchangeably – as long as you get them to 1/4″ thick pieces, it will cook evenly.
I made the cilantro lime chicken marinade yesterday for the 4th of July. It was so good! Even my son liked it, and he doesn’t like cilantro. This is definitely a recipe I’ll use again.
That’s wonderful, Claire!
Amazing soup Natasha!
Have you had experience freezing it? If not, how long would you keep it in the fridge?
Thank you!
Hi Carol, I’m glad you loved the soup. I haven’t tried freezing this myself but one of our readers wrote: “I freeze this soup all the time! I usually make a triple recipe so I can freeze some for later… It’s as good, or better!” I hope this helps. This soup will be okay in the fridge for a couple days though!
Thank you for responding Natasha .. I have made several of your recipes and have never been disappointed. Thank you!
You’re very welcome, Carol!
I’ve made this soup numerours times since coming across this recipe. I’ve even made it keto friendly by using cauliflower! It is soo good either way
I’m so happy you enjoyed that. Thank you for sharing that with us, Tonya!
I’ve made this soup 5 times. So easy and delicious. I have two teenagers in the house and they love it be it. It’s also good the next day, flavors have had a chance to blend more.
Hi Mona! That’s great to hear. So glad it was enjoyed.
So delicious, made exactly like the recipe shows. I wouldn’t change a thing!
That’s just awesome! Thank you for sharing your wonderful review, Carol!
To those who say this is not creamy enough, have you even tried the Olive Garden Zuppa Toscana? It is NOT a cream soup, know this going in and adjust to your own taste, which is the nice thing about cooking for yourself. Having read many of the comments, my questions about changes I might want to make were all answered. Yeah spinach, potatoe flakes, and medium sausage. Because I do want a thicker base I will also add more potatoes, and let them break down longer. This is my husband’s favorite Olive Garden soup, but he wishes it was creamier, like the Chicken Gnocchi. So again, this is why we cook for ourselves, to our own tastes.
Love that you provide these great recipes, and comments for us.
Thank you so much, Nita! So glad you love this recipe (and others).
I have a question on the correct measurements on the water and chicken stock in your Video you said 4 cups chicken stock and 6 cups of water but in the written recipe part you have 4 cups of water and 6 cups chicken stock which is the correct amounts Thank You
Hi Tammy! You can follow the written recipe above. We updated the recipe after the video went live and since there is no way to update the video, that is why there’s a difference.
We love this recipe and make it often but have never needed to add the 4C of water that’s called for in the recipe. I don’t even know why it’s listed nor why anyone would want to water down this soup so much. 6C of chicken stock/broth is more than sufficient.
Also, sometimes we don’t have the hot Italian sausage – or guests who don’t like that level of heat – and we have made it with mild and sweet Italian sausage and either add red pepper flake ourselves or let guests add it to their bowls and control the level of heat as they desire.
Otherwise, this is a solid and amazing recipe that always wows.
Thanks for sharing, VS.
I don’t like kale… can I use spinach or green cabbage instead?
Hi Marlene, we prefer it to kale, but this recipe works will with spinach also. I hope you love it!
It freezes beautifully and we love the soup just as written. It is one of our favorites and I make it often.
I’m so glad to hear that, Jeri! Thank you for sharing.
So I’m making this soup, following the recipe to a T. Scrolling through comments some say too much garlic, I start fishing out garlic from the already boiling soup. During my taste test I’m like I’m gonna put the garlic back lol it was delicious with all that garlic!! Definitely going on my biweekly menu!!
That’s amazing, Tanya! I’m so glad you loved the recipe. We love this soup and do not think it’s too much garlic either.
Bland soup. Way too watery. Why add the water?? I ruined my soup 😤😩
Hi Tanya, did you change anything else in the recipe? Or did you possibly add too much water? There should be plenty of flavor in the soup as it is written.
I agree Tanya. I made this as written and it was too thin and bland.
Hi what i do to add more favor to this is i add 2 cups of cream instead of one and i add at the end lots of black pepper and garlic powder and lots of Parsley Flakes and red peeper flakes
We are huge fans of the site and discovered this recipe right before Covid happened, so we’ve made this MANY times over the past three years. It is my husband’s number one favorite soup of all time! Since we’ve made it probably close to 25 times, we’ve learned what works for us: We always make 12 servings and add two extra potatoes. We use mild turkey sausage and cut down to five garlic cloves (hubby’s preference). To slightly thicken the soup we add about 1/2 to 3/4 cup instant potato flakes but otherwise make as written. Thank you for sharing this amazing recipe. We will keep sharing it and your site with our friends and family! 🙂
That’s awesome! It’s so inspiring to see your message and review, thank you for sharing that with us. It means a lot to us!
I love this soup! I make it about once a month. I make 1/2 batch and save the cream until I eat it because the rest freezes well (without cream). I use Kirkland precooked bacon. Thanks for many wonderful soup days.
Hi Julia! You’re very welcome! Thanks so much for sharing.
I like garlic but this was way to overpowering to me. And I didn’t use the whole 10 cloves.
Thank you so much for sharing that with me, Kat! I wonder if your garlic head was larger? We used 1o cloves from a medium garlic head (picture in the post for reference).
Just made this morning. It is absolutely delicious. Changed it up a bit and used fresh kielbasa from Easter and it was awesome. Question, has anyone tried to thicken it? I know the original is not, but just asking.
Hi Dianne! That’s wonderful, I’m so glad you loved the recipe. I have not thickened this soup with anything since we love it the way that it is. But it should work. 🙂
I put some white beans in the blender with a little of the broth. Then pour the mixture into the soup. It thickens it a bit!
That’s a great tip, Anita! 🙂
Just add a small cornstarch slurry to the soup. That will do the trick. The slurry is equal parts of cornstarch to water, such as 2 tbs. water to corn starch. You can even take the broth out and add the starch to it. Corn starch will make it thicken quickly and does not need to be cooked off like flour and make a smoother sauce.
Hi, Dianne. We use instant potato flakes, about 1/2 cup to help thicken.
To cut down on the liquid, I substitute the 4 cups of water with an extra 2 cups of chicken broth and 2 cups of dehydrated water. Adding emulsified navy beans or potatoes will also help to thicken it.
What is dehydrated water? Are you kidding around or is that a real thing? I’m just curious as I have never heard someone use that term before.
I too am curious as to what dehydrated water is. Please explain.
I made this yesterday, it was great! Tasted as good or better than the famous Italian restaurants’
I’m so glad you loved it! Thanks for sharing.
Loved this soup. Served it with pepperoni rolls. Everyone loved it!
Sounds delicious! So glad it was enjoyed.
This soup is EXCELLENT! My kids love it, my friends love it and my family loves it. I do a few tricks to up the flavor! Add garlic puree and a couple chicken bouillon cubes.
Hi Michelle! I’m so glad it was a hit. Thank you for sharing.
This turned out amazing! I was wondering if I can freeze it? Thanks!!!
Hi Maria! I’m glad you loved the soup. I haven’t tried freezing this myself but one of our readers wrote: “I freeze this soup all the time! I usually make a triple recipe so I can freeze some for later… It’s as good, or better!” I hope this helps.
Truly a great cold weather soup. I added a dollop or two of cream cheese to make it thicker, creamier and take away some of the bite from the spicy sausage.
Sounds great, happy to hear that you liked this!
Love this soup! But is there any way to make it not have the orange/bright yellow oil glaze on top of the soup? Your recipe photos don’t have it, so maybe there’s something I can do. It never says to drain the oil from the sausage in the recipe. But that would probably help. And cook the onions in olive oil instead.
Hi Shirl! I’m so glad you love the soup. It’s one of our favorites.
The orangish tint at the top of the soup is from the fat in the sausage. It could also depend on the type/brand used (some cause this worse than others). I do remove my sausage after it’s cooked onto a plate lined with a paper towel so it absorbs some of the excess grease and taking this step helps. Did you do this as well? If not, I would recommend trying that first to see if you notice a difference.
This recepie is awesome! I tried it and it’s packed with flavor and goodness. I am not a fan of kale, however, everything blends so well I couldn’t even notice the kale. I will be fixing this more often. Thanks for the recepie and keep the goodness coming!
Hi MJ! That’s great to hear. So glad you loved it. Thank you for sharing with us.
I made this soup and fell in love with it! My only problem was the amount of garlic taste. Don’t get me wrong, I love garlic but it was a lot. I made the soup as directed but the only thing I didn’t have was a medium onion. I only used 1/2 of a small onion. Do you think that would have anything to do with the strong garlic flavor? Or maybe I didn’t cook it enough? Either way, I plan on making this again very soon but will probably back off on the amount of garlic.
Hi Bridget, we believe we found the perfect balance, but you’re welcome to alter it to your liking.
Hi Natasha! I love your recipes!! I want to try this in a slow cooker so I can take it to work. Is there any changes on the recipe if I do this? Thank you!
Hi Estella! I have not tested this in the slow cooker but it reheats well, so I think you could reheat it in a slow cooker.
I’ve made this recipe for a few years now. It is sensational and honestly, it’s better than Olive Garden’s. I’ve eaten it same day, froze it and also pressure canned it. It’s delicious every time. I just wanted to say thanks. for your time and effort of posting it here. Thank you!!!
Aww, that is so kind. Thank you so much for the wonderful feedback. I appreciate your love and support.
I made this last night and was super pleased. The flavor was great and all the ingredients I’m constantly trying to get into my diet were in this!! Thank you!
You’re welcome! I’m so happy you enjoyed it, Rene!
I found the nutritional information, but how many servings does this make?
The servings are 8 bowls.
Long time reader, first time commenter here; I just had to comment because I found all of the negative reviews quite surprising. I made this soup about a month ago and just came back because I have been craving it and must make it again! This recipe is packed full of flavor and I wouldn’t change a thing. Thanks for yet another incredible recipe Natasha!
Thank you so much for your good comments and review, Liz. Happy to know that you love this reicpe a lot!
Can I substitute anything else for the kale? I got food poisoning from kale on a sandwich and can’t stand to eat it. Besides it’s tough to chew!
Hi Bonnie! Many of my readers replace it with spinach. 🙂 I hope you love the soup.
I use spinach and its delicious! I am not a huge kale fan so this substitute is pretty spot on
Thanks for the feedback, they should not overwhelm the soup. We’ve always loved the results of this recipe but feel free to reduce it next time.
Your recipes are so delicious and very easy to make!! Me and all my family love them!
That’s just awesome! Thank you for sharing your wonderful review, Gyna!
Thank you for your recipes, they are Number 1 in my kitchen, making you French onion soup for dinner tonight, blueberry muffins are to die for!! Thank you!!!!
Hi Tom! Thank you. I’m so glad you love them. 🙂
Best recipe ever. I make this twice a month. I use cauliflower instead of potatoes
Thank you for the review, Tammy. Glad you love it and cauliflower sounds like a great substition!
Didn’t think I was going to like it and I didn’t. I loved it! This soup is beyond delicious!! Must try
I’m so glad it was a hit, Megan! Thank you for your wonderful review!
This soup was awesome. I cant wait to make it again (which I’m going to in a couple days). It was so good. HOWEVER, I am a visual learner and would much rather follow a recipe from a video which you have provided. You should kno that your video clearly states to add 6 cups of water and 4 cups of broth. Your written instructions say the opposite. This could be where comments are from when claiming the soup was bland and they didn’t like it. It’s a good thing I relooked at the written beforehand. I even thought the 4 cups of water was much but I followed the written instructions and watched the video for direction and my soup was great.
I Shawnna, thank you for the wonderful review. We updated the recipe after the video went live and since there is no way to update the video, that is why there’s a difference. I also made sure to change that in the youtube list and notated that to eliminate confusion. I’m so glad you enjoyed the Zuppa Toscana!
I love your videos and recipes! I made Zuppo Toscana for Valentines Day! Sure was a hit!! Every one went back for more!!
So glad you’re enjoying them!
This recipe was the absolute worst. I followed it, and I’ve never added water in the water was the worst thing to put in this soup. It makes it very bland and it’s a lot of hard work to capture that flavor. I would never use this recipe again.
Hi Rosalind, this should have plenty of flavor as written and is one of our most popular recipes, but I am always happy to help troubleshoot. Did you make any changes, substitutions, or omissions to the recipe? One thing to note, if using a mild sausage, you’ll need seasonings to compensate. You can also use a higher proportion of stock if you prefer. A homemade chicken stock will give you the best flavor.
I agree in regard to higher proportion of stock. I used more of the broth than water, I did put a bit of chilly powder, added some garlic powder additionally to the one added, a bit of pepper and made sure it was hot italian sausage. It came out pretty good and very similar to the Olive Garden one.
I’m glad you enjoyed it, Eleonora! Thank you for sharing.
Then you didn’t ‘follow’ the recipe, as it is more than flavorful; it’s delicious!
I’ve been making this similar soup for years. Fresh Cauliflower instead of potatoes, and fresh spinach instead of kale. However, I do not add water. That would probably make it bland.
Really good. I didn’t have bacon so I omitted that and no kale so I substituted spinach and it was good.
Hi Jennifer! I’m glad you enjoyed it. Thank you for sharing.
Made this tonight and my husband couldn’t stop saying over and over how great it was! Definitely a super star soup. I’m already known for your apple pie during the holidays, and will definitely keep this recipe in the Rolodex 🙂
Wonderful to hear, Taylor! Thank you for sharing.
I had high hopes for this soup based on all the glowing reviews and by how well I’ve enjoyed other recipes on this site. However, this soup was a huge disappointment. I kept checking the recipe if I missed an ingredient or crucial step because it was so bland and unappealing. Even Italian seasoning and crushed red pepper couldn’t save it. It was thrown away after the first and only meal. I know I’m in the minority, but this recipe did not suit me at all. Will continue to try out your other recipes, though, because they’ve been quite good outside of this one (for me personally). Thanks for letting me comment.
Hi Kris, this has been one of the most popular recipes for years and I’ve never found it to be bland (it’s one I make on repeat in our own home). I wonder if there were any changes to the recipe – I would suggest watching the video to see if you did anything different? Did you reduce any of the ingredients listed? There is not a long list of ingredients here so each one is important for getting the flavor right.
I was very disappointed in this soup. I thought it was a cream soup and should have been. The sausage was too hot in a water soup. It was too much work going back and fourth in the pot! Better to use a non stick and wiping. Next time cream soup! I think it will be amazing…
Hi Anita, Zuppa Toscana is not intended to be a creamy or creamy soup. Maybe you were thinking it was a different soup?
Are you able to freeze this soup, or should I make half the recipe?
Hi Renae! I haven’t tried freezing this myself but one of our readers wrote: “I freeze this soup all the time! I usually make a triple recipe so I can freeze some for later… It’s as good, or better!” I hope this helps.
So good! I substituted spinach instead of kale, mild instead of hot sausage, and decided not to add the bacon (honestly forgot to pick that up at the store!), but topped with some thicker shredded Italian cheese, and WOW! Will definitely make this again 🙂
Thank you for sharing, Alyssa. Happy to hear that the recipe was a success!