Skip the wait at the restaurant and make a batch of this copycat zuppa toscana soup in the convenience of your own kitchen. It’s rich, creamy, and tastes even better than the original Olive Garden recipe, and comes together in under 45 minutes.
Soup is my all time favorite comfort food.
Anytime of the year, give me a bowl and I’ll happily dive right in.
Olive Garden’s Zuppa Toscana is one of my all time favorites.
My husband and I used to have a standing lunch date once a week for their soup, salad, and bread sticks.
Four kids later though, and meals out aren’t always in the cards.
That hasn’t stopped me from enjoying it though.
Now I just make this copycat zuppa toscana in the comfort of my own kitchen.
It tastes just like the original, maybe even better.
It’s quick & easy to whip up whenever a craving hits- and at a fraction of the cost!
Ingredients Needed
- Meat – I always use spicy Italian sausage in my zuppa toscana because I find it has just the right amount of seasonings, and gives the soup a delicious flavor without actually making it overly spicy. You could use mild sausage if you prefer, and you can use ground sausage or the kind in casings. Be sure to remove the casings before using in the recipe. You’ll also need several slices of bacon- any variety will do- cut into pieces.
- Aromatics – A diced onion and minced garlic. Freshly diced and freshly minced are best, but if convenience is key- you can absolutely use the already prepped kind of each. You’ll also need a pinch of crushed red pepper flakes.
- Broth – While it might seem odd given that the main meat in this dish is pork, the base of this soup is actually chicken broth. Do not use beef broth- it’s TOO strong and will take over the dish.
- Potatoes – Traditionally this soup uses russet potatoes, unpeeled & sliced super thin. However, you can also make this using red potatoes- if preferred.
- Kale – This soup uses kale leaves for it’s leafy greens. Make sure to wash them thoroughly, as they often hide dirt & debris, and cut the fibrous stems away & discard before adding to the soup.
- Cream – Heavy cream, but half & half can be subbed if needed. Don’t use milk- even whole milk is too thin and won’t give the soup the right creamy finish.
- Garnish – Serve the soup with a garnish of shredded Parmesan and a sprinkle of crisp, crumbled bacon. The garnish isn’t absolutely necessary, but makes for a highly recommended finishing touch.
Once you’ve gathered all your ingredients, it’s time to get started making a batch of this delicious copycat zuppa toscana.
How To Make
In under an hour you can be enjoying a cozy bowl of this copycat zuppa toscana with just a little bit of work.
Start by setting a large heavy bottomed soup pot or Dutch oven over medium heat.
Add the sausage to the pot and cook, breaking apart as it browns, until completely cooked through & crumbled.
Drain off excess grease.
Scoop the sausage out of the pot, and transfer it to a waiting plate. Set it aside for now.
Add the chopped bacon to the pot, and cook until crispy.
I leave my bacon drippings in the pot- it adds wonderful flavor; however, if you’re worried about the extra fat you can drain it off.
Leave the bacon in the pot, and add the onions.
Continue cooking, stirring often, just until the onions begin to become clear.
Be careful not too overcook them.
Add the garlic and continue cooking for another 30-60 seconds- just to cook off the bitterness.
Add the broth, red pepper flakes, potatoes, and cooked sausage to the pot.
Give everything a good stir to evenly combine.
Bring the soup to a simmer over medium heat, and let it cook for 10-15 minutes.
After simmering the potatoes should be super tender, and some of the slices may be ready to fall apart. This is ok!
Remove the pot from heat, and stir in the prepared kale.
Cover with the lid and let the soup rest for 5-10 minutes- just until the kale’s begun to wilt.
Stir in the heavy cream.
Ladle the still warm soup into bowls.
Garnish with crispy, crumbled bacon and shredded Parmesan cheese.
Serve with crusty bread on the side, and enjoy!
Storing
Once completely cooled, this Olive Garden copycat zuppa toscana can be transferred to an airtight container, and refrigerated.
The soup will then keep for up to 5 days.
When ready to enjoy, simply reheat in a pot on the stove until heated through.
Can I Freeze Zuppa Toscana?
Yes! Zuppa Toscana is a very freezer-friendly soup.
You can store the cooled soup in an airtight container, or ziplocking bag, in the freezer for up to 3 months.
If the cream separates some, it will come back together when heated and stirred on the stove top.
If making this ahead of time with the intention of freezing for later use, omit the cream.
Add it when hot and ready to serve.
Do I Have To Add Cream To Olive Garden Soup?
No, you do not have to add cream to this Olive Garden soup.
While the cream is a recommended element in this recipe, it can be left out to cut calories or meet dietary restrictions.
It won’t be a true copycat without the cream, but it will still be absolutely delicious!
TIPS & TRICKS
- Don’t like kale? You can use spinach instead!
- Prefer a thinner, ‘soupier’ soup? You can thin this with some extra chicken broth or even a bit of water.
- If using a Dutch oven, you can make this a one pot recipe but sautéing the sausage in the same pot before adding the soup ingredients.
- Use a mandoline slicer to easily get the perfect thinly sliced potatoes!
Other Copycat Soup Recipes
This copycat zuppa toscana is easily made right in the comfort of your very own kitchen.
One bite and you’ll agree, it’s a spot on taste of the Olive Garden classic without any of the inconvenience of having to leave the house to dine out!
If you’ve tried this COPYCAT OLIVE GARDEN ZUPPA TOSCANA SOUP RECIPE, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Copycat Olive Garden Zuppa Toscana Soup Recipe
Ingredients
- 1 lb spicy Italian sausage
- 6-8 slices bacon roughly chopped
- 1 large white onion diced
- 2 garlic cloves minced
- 32 oz can chicken broth
- pinch crushed red pepper flakes optional
- 2-3 large russet baking potatoes sliced in half and then into 1/4 inch thin slices
- 2 cups washed kale stems removed & roughly chopped
- 1 cup heavy whipping cream
- freshly grated Parmesan for garnish
Instructions
- Add the sausage to a large heavy bottomed pot or Dutch oven. Cook, breaking up, until the sausage is cooked through and crumbled. Drain off excess grease, and transfer the cooked sausage to a waiting plate and set aside.
- Add the bacon to the pot and cook until crispy.
- Add the onion, stirring into the bacon drippings, and cook just until the onion begins to turn translucent- about 5 minutes, stirring often.
- Stir in the garlic, and cook another 60 seconds- stirring often.
- Add the broth, red pepper flakes, potatoes, and sausage to the pot. Stir to combine, and bring the mixture to a simmer over medium heat. Let the soup simmer for 10-15 minutes, or until the potatoes are nice & tender.
- Remove the pot from heat and stir in the kale. Cover with the lid and let rest for 5-10 minutes, just until the kale has begun to wilt.
- Stir in the cream.
- Ladle the soup into bowls and serve with a garnish of Parmesan cheese.
Notes
- Don't like kale? You can use spinach instead!
- Prefer a thinner, 'soupier' soup? You can thin this with some extra chicken broth or even a bit of water.
- If using a Dutch oven, you can make this a one pot recipe but sautéing the sausage in the same pot before adding the soup ingredients.
- Use a mandoline slicer to easily get the perfect thinly sliced potatoes!
Nutrition
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