Zuppa Toscana (Olive Garden Copycat) Recipe
If you’ve ever found yourself dreaming about cozying up with a bowl of creamy, sausage-studded soup at your favorite Italian-American restaurant, you’re in for a treat: this Zuppa Toscana (Olive Garden Copycat) brings all the hearty flavor and comfort of the classic straight to your own kitchen. With savory sausage, tender potatoes, vibrant kale, and a touch of richness from cream, each spoonful is just as luscious and soul-warming as you remember. Best of all, you don’t need to wait for a night out—this recipe is easy enough for a weeknight but special enough for company, and it’s guaranteed to win hearts at your table.
Ingredients You’ll Need
This Zuppa Toscana (Olive Garden Copycat) recipe keeps it simple, using a handful of essential ingredients that transform into something truly irresistible. Each element shines in its own way, giving the soup its layered flavor, creamy texture, and signature look.
- Italian sausage: Pick mild for a family-friendly soup, or spicy for extra kick; the flavor forms the backbone of the dish.
- Bacon: Adds smoky richness and a crispy topping you’ll find yourself sneaking before serving.
- Yellow onion: Brings a subtle sweetness and depth as it cooks with the meat.
- Garlic: Freshly minced for a bold aroma and classic Italian flair.
- Russet potatoes: Sliced thin for that perfectly tender bite and iconic creamy potato base.
- Chicken broth: The savory liquid that ties everything together—use a good quality broth for maximum flavor.
- Heavy cream: Lends the soup its dreamy finish and lush texture.
- Kale: Chopped and stirred in at the end for bright color and a boost of heartiness.
- Salt and black pepper: Added to taste to enhance and balance all the flavors.
- Red pepper flakes (optional): For a pop of heat, sprinkle in as much (or as little) as you like.
- Grated Parmesan cheese: The perfect salty, nutty garnish that melts beautifully over a hot bowl.
How to Make Zuppa Toscana (Olive Garden Copycat)
Step 1: Crisp the Bacon
Start by placing your chopped bacon into a large pot or Dutch oven over medium heat. Let it sizzle away until the pieces are irresistibly golden and crispy, turning occasionally for even cooking. Use a slotted spoon to transfer the bacon to a plate for later, but don’t toss those flavorful drippings just yet—they’ll give the soup an amazing smoky base.
Step 2: Brown the Sausage
Add your Italian sausage directly to the same pot with the bacon drippings. Break it up with a wooden spoon as it cooks, letting every crumbly bit brown beautifully. It’ll take about five to seven minutes. If there’s a lot of grease, drain off the excess, but leave just enough for flavor.
Step 3: Sauté the Aromatics
Toss in the diced onion, letting it cook gently for about three to four minutes until it softens and starts to look translucent. Next, stir in the garlic and let it release its bold aroma—just about a minute is perfect. This quick step creates an incredibly fragrant foundation for your Zuppa Toscana (Olive Garden Copycat).
Step 4: Simmer the Potatoes
Add your thinly sliced potatoes and pour in the chicken broth, scraping up any flavorful bits stuck to the bottom of the pot. Crank up the heat to bring everything to a gentle boil, then lower it to simmer for twelve to fifteen minutes. When the potatoes are fork-tender but still holding their shape, you’re ready for the next step.
Step 5: Wilt the Kale
Toss in the chopped kale and give everything a good stir. It only takes about three to four minutes for the kale to go from stiff and crunchy to beautifully wilted, adding that signature bright green color and a healthy bite.
Step 6: Stir in the Cream
Drop the heat to low and swirl in the heavy cream. The soup will instantly look more luxurious, with the cream rounding out all the deep, savory notes. Taste and adjust the seasoning with salt, black pepper, and red pepper flakes if you like a little heat.
Step 7: Serve and Enjoy
Ladle your Zuppa Toscana (Olive Garden Copycat) into bowls, and shower each with crispy bacon and a generous handful of grated Parmesan. This is when the magic happens—serve it hot, and watch everyone’s eyes light up!
How to Serve Zuppa Toscana (Olive Garden Copycat)
Garnishes
Zuppa Toscana is made for toppings! Sprinkle each bowl with extra crispy bacon and a snow-capped dusting of grated Parmesan. A little fresh cracked black pepper or a pinch of red pepper flakes takes it from delicious to irresistible. If you love a touch of green, save a few extra kale leaves to scatter over the top for a restaurant-style finish.
Side Dishes
This is the kind of soup that begs to be served with crusty bread or warm breadsticks—perfect for dunking and soaking up every creamy drop. If you want to round out the meal, offer a simple Italian salad or some roasted veggies to keep things fresh and colorful.
Creative Ways to Present
Up the wow factor by serving your Zuppa Toscana (Olive Garden Copycat) in little bread bowls or rustic crocks. For a family-style meal, bring the whole pot to the table and let everyone gather around. Add a few candlelit touches and fresh herbs on the side for a dinner-party-worthy display.
Make Ahead and Storage
Storing Leftovers
Leftover soup keeps like a dream—just cool it and store in an airtight container in the refrigerator for up to three days. The flavors actually deepen overnight, making each bowl even more delicious.
Freezing
If you want to keep Zuppa Toscana (Olive Garden Copycat) even longer, you can freeze it (without the cream for best results). Portion into freezer-safe containers, leaving a bit of space at the top, and freeze for up to two months. Stir in the cream when reheating to keep the texture rich and smooth.
Reheating
Gently reheat your soup over medium-low heat, stirring frequently. If the soup thickens in the fridge or freezer, add a splash of broth or cream to loosen it up. Always reheat just until hot to keep the potatoes and kale at their best.
FAQs
Can I make Zuppa Toscana (Olive Garden Copycat) dairy-free?
Absolutely! Substitute the heavy cream with a dairy-free alternative like coconut cream or a rich, unsweetened plant milk. The result is still creamy and satisfying.
What type Soup
Traditional pork Italian sausage (either mild or spicy) gives the best authentic flavor, but turkey sausage is a lighter alternative that still tastes great.
How thin should I slice the potatoes?
Aim for about 1/8 inch thick—they should be thin enough to become tender quickly, but thick enough not to fall apart completely in the soup.
Can I use spinach instead of kale?
Yes, spinach is a fine option. Add it in the very last minute, as it wilts much faster than kale and can become overcooked if left too long.
Is Zuppa Toscana (Olive Garden Copycat) gluten-free?
Yes, this recipe is naturally gluten-free as long as the sausage and chicken broth you use do not contain any gluten-containing ingredients. Always double-check the labels to be sure.
Final Thoughts
If you’ve been craving a cozy, flavor-packed soup with all the warmth of an Italian-American classic, you simply can’t go wrong with this Zuppa Toscana (Olive Garden Copycat). It’s as fun to make as it is satisfying to eat, and it’s sure to become a new comfort food favorite at your house. Try it soon, and get ready for second helpings—this one never lasts long!
Print
Zuppa Toscana (Olive Garden Copycat) Recipe
- Total Time: 40 minutes
- Yield: 6 servings
- Diet: Non-Vegetarian
Description
Enjoy the flavors of the famous Olive Garden Zuppa Toscana soup at home with this delicious copycat recipe. Creamy and hearty, this soup is perfect for a cozy night in.
Ingredients
Italian Sausage:
1 pound
Bacon:
4 slices, chopped
Yellow Onion:
1 medium, diced
Garlic:
3 cloves, minced
Russet Potatoes:
4 cups, thinly sliced
Chicken Broth:
5 cups
Heavy Cream:
1 cup
Kale:
3 cups, chopped
Salt and Black Pepper:
to taste
Red Pepper Flakes:
optional
Grated Parmesan Cheese:
for serving
Instructions
- Cook Bacon: In a large pot or Dutch oven, cook the chopped bacon until crispy. Remove and set aside.
- Cook Sausage: Brown the Italian sausage in the pot, breaking it up, then drain excess grease.
- Saute Onion and Garlic: Add onion, cook until softened, then add garlic.
- Add Potatoes and Broth: Stir in potatoes and chicken broth, simmer until potatoes are tender.
- Add Kale and Cream: Mix in kale, then stir in heavy cream. Season with salt, pepper, and red pepper flakes.
- Serve: Ladle soup into bowls, top with bacon and Parmesan cheese. Serve hot.
Notes
- For a lighter version, use turkey sausage and half-and-half instead of heavy cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 4g
- Sodium: 840mg
- Fat: 36g
- Saturated Fat: 17g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 90mg
