Zuppa Toscana is a rich and hearty Italian soup featuring Italian sausage, bacon, potatoes, and leafy greens such as kale or Swiss chard, all simmered together in a creamy broth, creating a comforting and flavorful dish reminiscent of the Tuscan countryside.

Below is a copycat recipe for this creamy soup served at Olive Garden:


  • 1 pound Italian sausage (spicy or mild, depending on your preference)
  • 4-6 slices of bacon, chopped
  • 1 onion diced
  • 1 cloves of minced garlic
  • 4 cups chicken broth
  • 2 cups water
  • 3-4 large potatoes, diced
  • 2 cups chopped kale or spinach
  • 1 cup heavy cream
  • Salt and pepper to taste
  • Grated parmesan cheese for topping 

  1. In a large pot or Dutch oven, cook the Italian sausage over medium-high heat until browned and crumbled. Remove the sausage from the pot and set aside. 
  2. In the same pot, add the chopped bacon and cook until crispy. Remove the bacon from the pot and set aside with the sausage.
  3. In the bacon fat, sauté the diced onion until soft and translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 1-2 minutes.
  4. Return the cooked sausage and bacon to the pot. Add the chicken broth and water, scraping up any browned bits from the bottom of the pot.
  5. Stir in the diced potatoes and red pepper flakes. Bring the soup to a simmer and cook until the potatoes are tender, about 15-20 minutes.
  6. Once the potatoes are cooked, add the chopped kale or Swiss chard to the pot and cook for another 5 minutes, until wilted.
  7. Stir in the heavy cream and season the soup with salt and pepper to taste. Let the soup simmer for another 5 minutes to heat through.
  8. Serve hot, garnished with grated Parmesan cheese. Enjoy your delicious homemade Zuppa Toscana!
 Feel free to adjust the ingredients to suit your taste preferences.