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Bring the taste of Italy home with this creamy and delicious copycat Olive Garden Zuppa Toscana soup recipe.
Copycat Olive Garden Recipe
We’ve always been fans of soup and especially the Zuppa Toscana recipe from Olive Garden. We found a copycat recipe for this soup and were so excited to try it to go with our copycat Olive Garden Breadsticks.
Fortunately, this recipe tastes even better than the real thing and is so delicious and simple. No need to head to the restaurant now that you can enjoy this recipe at home.
What’s to love:
- Versatile. This tasty soup can be made on the stove or in the slow cooker, both directions are included.
- Hearty. Filled with potatoes, beans, veggies, and sausage, this soup is hearty and packed with flavor.
- Simple steps. This flavorful soup comes together easily for even a novice chef making it a great easy soup recipe.
Ingredients
PREP TIME: 15 minutes
COOK TIME: 20 minutes
- 6-7 slices bacon, cooked and crumbled – We love to cook Bacon in the Oven
- 16 ounces Jimmy Dean Italian Sausage – adjust the heat in the soup by using mild sausage or a spicy sausage.
- 1 tablespoon minced garlic – a fundamental flavor base in many soups and adds a savory and aromatic quality.
- 32 ounces chicken stock – chicken broth or vegetable broth
- 6-7 cups water
- 4 medium russet potatoes, peeled and cut into ¼ inch pieces
- 2 cups kale leaves, chopped – To reduce the bitterness of kale, rinse after chopping. You can also use spinach instead.
- 1 cup heavy whipping cream – or half and half
- garlic salt with parsley flakes
- black pepper, to taste
- shaved Parmesan cheese, optional topping
How to Make Zuppa Toscana Soup
- BACON. In a large pot, cook 6-7 slices of bacon until crisp. Remove and drain onto a paper-towel-lined plate reserving a few tablespoons of the grease.
- SAUSAGE. Add 16 ounces of sausage and 1 tablespoon minced garlic to the pot and cook until browned.
- POTATOES. Add 6-7 cups water and 32 ounces chicken stock to the pot with the sausage and garlic and bring to a boil. Once boiling, add 4 medium peeled and cut russet potatoes, and simmer for 15 minutes.
- KALE. Add 2 cups kale, most of the bacon, 1 cup whipping cream, and salt and pepper and cook an additional 6-8 minutes.
- SERVE. Top with reserved bacon and shaved Parmesan if desired.
Make it in the Crock Pot
- Brown the sausage in a pan. Drain any excess grease and add the sausage to the crock pot.
- Add the stock, water, and potatoes to the crockpot.
- Cook on high for 3-4 hours or low heat for 6-8 hours.
- Stir in the cream and kale and cook for 5 more minutes. Add seasoning and serve with parmesan cheese.
Complete the Meal
- Side dishes: Cheesy Garlic Bread, Antipasto Salad, Olive Garden Bread Sticks
- Desserts: Chocolate Lasagna, Chocolate Mousse, Strawberry Butter Cake
- More Italian soups: Chicken Gnocchi Soup, Minestrone Soup, Italian Wedding Soup
More collections: Italian Soups, Easy Soup Recipes, Healthy Soup Recipes
Olive Garden Zuppa Toscana Recipe
Bring the taste of Italy home with this creamy and delicious copycat Olive Garden Zuppa Toscana soup recipe.
Equipment
- dutch oven
Ingredients
- 6-7 slices bacon, cooked and crumbled
- 16 ounces Jimmy Dean Italian Sausage
- 1 tablespoon minced garlic
- 32 ounces chicken stock, or broth
- 6-7 cups water
- 4 medium russet potatoes, peeled and cut into ¼ inch pieces
- 2 cups kale leaves, chopped
- 1 cup heavy whipping cream
- garlic salt with parsley flakes
- black pepper, to taste
- shaved Parmesan cheese, optional topping
Instructions
- In a large pot, cook bacon until crisp. Remove and drain onto a paper-towel-lined plate reserving a few tablespoons of the grease.
- Add water and chicken stock to the pot with the sausage and garlic and bring to a boil. Once boiling, add russet potatoes, and simmer for 15 minutes.
- Add kale most of the bacon, whipping cream, and salt and pepper. Cook an additional 6-8 minutes.
- Top with reserved bacon and shaved Parmesan if desired.
Notes
STORE. Place cooled soup in an airtight container in the fridge for 3-4 days or in the freezer for up to 3 months.
Reheat slowly over low heat on the stovetop, but the microwave will also work.
Nutrition
Calories: 394kcal, Carbohydrates: 7g, Protein: 15g, Fat: 34g, Saturated Fat: 14g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 96mg, Sodium: 659mg, Potassium: 401mg, Fiber: 1g, Sugar: 2g, Vitamin A: 2163IU, Vitamin C: 21mg, Calcium: 61mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Making this recipe? Tag us!
Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!
Recipe FAQ
Make it spicy?
- Sprinkle in some crushed red pepper flakes for an extra kick of heat.
Additions?
- Add cannellini beans or celery to the soup for a delicious twist on the taste and texture.
How to store Olive Garden zuppa toscana?
- Place cooled leftover soup in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months.
- Reheat slowly over low heat on the stovetop, but the microwave will also work.
This recipe is absolutely delicious! My whole family enjoyed it, even my picky eaters devoured it!
This a hundred percent bowlful of comfort! Thanks for making it easier and tastier!
You’re welcome!! So glad you enjoyed it!