olive garden zuppa toscana recipe

Written BySheba G Updated On
olive garden zuppa toscana recipe
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The Best olive garden zuppa toscana recipe

If you love Olive Garden’s Zuppa Toscana as much as I do, you are going to be so happy with this homemade version. It is one of my family’s absolute favorite soups, especially on chilly nights. My kids always ask for seconds, and my husband says it tastes just like the restaurant version, maybe even better. I love that it is hearty and filling but also has some good nutrients from the kale and sausage. It is perfect for a busy weeknight dinner or for when you want something warm and comforting without a lot of fuss. This soup has become a regular in our meal rotation because it is simple to make and everyone loves it.

Copycat Olive Garden Zuppa Toscana Soup

Copycat Olive Garden Zuppa Toscana Soup

4.9 from 617 votes

A rich and creamy soup with spicy Italian sausage, tender potatoes, and fresh kale. This homemade version is just as good as the restaurant favorite and comes together quickly in one pot.

Prep Time10 mins
Cook Time30 mins
Resting Time0 mins
Total Time40 mins
Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

Main Ingredients

1 lb spicy Italian sausage, casings removed
4 slices bacon, chopped
1 medium yellow onion, diced
3 cloves garlic, minced
4 cups chicken broth
2 cups water
4 medium russet potatoes, peeled and sliced into 1/4 inch rounds
1 cup heavy cream
3 cups chopped kale, stems removed
Salt and black pepper to taste
Red pepper flakes for garnish (optional)

👨‍🍳Directions

1Cook the bacon in a large pot over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the drippings in the pot.
2Add the Italian sausage to the pot and cook, breaking it up with a spoon, until browned and cooked through. Remove the sausage with a slotted spoon and set aside with the bacon.
3Add the diced onion to the pot and cook until softened, about 4 minutes. Add the minced garlic and cook for another minute.
4Pour in the chicken broth and water. Add the sliced potatoes and bring to a boil. Reduce heat and simmer for 15 minutes, or until the potatoes are tender.
5Stir in the heavy cream and cooked sausage and bacon. Add the chopped kale and cook for 5 minutes, until the kale is wilted.
6Season with salt and black pepper to taste. Serve hot, garnished with red pepper flakes if desired.

🔧Equipment

Large pot or Dutch oven
Wooden spoon
Cutting board
Chef’s knife
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 28g💛Saturated Fat: 12g❤️Cholesterol: 80mg🧂Sodium: 1100mg🌾Total Carbs: 28g🥦Dietary Fiber: 3g🍬Sugars: 4g🥩Protein: 18g

📝Notes

For a lighter version, you can use turkey sausage and half and half instead of heavy cream. The soup also freezes well for up to 3 months.

Watch Video Of How Copycat Olive Garden Zuppa Toscana Soup Works

This homemade Zuppa Toscana is a warm, satisfying meal that always gets rave reviews at my house. It is perfect for a cozy family dinner or for serving a crowd, and it comes together with simple ingredients you probably already have on hand.

❓ Frequently Asked Questions About Copycat Olive Garden Zuppa Toscana Soup

1. Can I make this soup ahead of time?

Yes, you can make this soup a day in advance. The flavors actually get better overnight. Just reheat it gently on the stove, adding a splash of broth or cream if it thickens too much.

2. Can I use a different type of sausage?

Absolutely. You can use mild Italian sausage if you prefer less heat, or even chicken or turkey sausage for a lighter option.

3. How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave.

4. Can I freeze this Zuppa Toscana?

Yes, this soup freezes well. Let it cool completely, then transfer to freezer safe containers. It will keep for up to 3 months. Thaw in the refrigerator overnight before reheating.

5. What can I substitute for kale?

If you don’t have kale, you can use spinach or Swiss chard. Add spinach at the end and cook just until wilted, about 1 minute.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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