Zuppa Toscana Recipe That Beats Olive Garden – Creamy, Savory, Irresistible

If you love Olive Garden’s Zuppa Toscana, you’re going to love this homemade Zuppa Toscana recipe even more. It’s richer, creamier, and packed with real flavor—crispy bacon, savory sausage, tender potatoes, and kale simmered in a creamy broth.

This recipe comes from Day 12 of my Fall Soup Series, and it’s one of those soups that instantly feels like comfort in a bowl.

Why This Zuppa Toscana Is Better Than Olive Garden

This isn’t just a copycat recipe—it’s an upgrade.

• Deeper flavor from sun-dried tomato oil
  
• Creamy but balanced, not heavy
  
• Real ingredients, no shortcuts
  
• Easy enough for a weeknight dinner
  

Once you try it, you may never order it at a restaurant again.

What Is Zuppa Toscana?

Zuppa Toscana is a classic Italian-style creamy soup made with:

• Italian sausage
  
• Potatoes
  
• Kale
  
• Creamy broth
  

It’s hearty, warming, and perfect for fall and winter meals.

Ingredients

You’ll need:

• Bacon
  
• Italian sausage
  
• Onion, chopped
  
• Sun-dried tomato oil (from the jar)
  
• Garlic (to taste)
  
• Flour
  
• White wine
  
• Chicken broth
  
• Chicken bouillon
  
• Potatoes, sliced or diced
  
• Sun-dried tomatoes (1 jar)
  
• Kale, chopped
  
• Heavy cream
  
• Parmesan cheese
  

How to Make Zuppa Toscana (Step-by-Step)

1. Cook the Bacon and Sausage

In a large pot, cook the bacon and sausage until browned. Remove from the pot and set aside.

2. Sauté the Onions and Spices

Using the same pot, sauté the onions in sun-dried tomato oil. Add your spices and cook until fragrant.

3. Add the Garlic

Add as much garlic as you like and stir for about 30 seconds.

4. Make the Roux

Sprinkle in the flour and stir well. Cook for 1 minute to remove the raw flour taste.

5. Deglaze with White Wine

Pour in the white wine and scrape up all the browned bits from the bottom of the pot—this adds serious flavor.

6. Add the Broth Gradually

Slowly pour in the chicken broth, mixing well after each addition. Add the chicken bouillon.

7. Add Potatoes and Sun-Dried Tomatoes

Add the potatoes and the jar of sun-dried tomatoes. Bring to a boil, then simmer for 15 minutes, until the potatoes are fork-tender.

8. Finish the Soup

Stir in the kale, cooked sausage, and bacon. Simmer until the kale softens.

9. Make It Creamy

Pour in the cream and finish with grated Parmesan cheese. Taste and adjust seasoning.

Tips for the Best Zuppa Toscana

• Use Italian sausage for the most flavor
  
• Don’t skip deglazing the pot—it adds depth
  
• Add cream at the end to prevent curdling
  
• Kale can be swapped for spinach if preferred
  

Can You Make Zuppa Toscana Ahead of Time?

Yes. This soup stores well and tastes even better the next day.

• Refrigerator: up to 3 days
  
• Reheating: warm gently on the stove, do not boil
  

If you love homemade soups, you might also enjoy my Chicken Noodle Soup recipe—another comforting classic perfect for cold evenings.

Final Thoughts

This Zuppa Toscana recipe is cozy, filling, and full of bold flavor. It’s everything you love about the Olive Garden version—only fresher, richer, and made at home.

Perfect for fall nights, family dinners, or meal prep.

Once you try it, it’s guaranteed to become a regular in your soup rotation.