Zuppa Toscana
Dinner Recipes

Craving Olive Garden? Make Their Creamy Zuppa Toscana At Home!

Have you ever had a craving for your favorite Olive Garden soup, but weren’t sure how to make it yourself? Well, now you can with this delicious Creamy Zuppa Toscana Copycat Recipe! This easy-to-follow recipe uses simple ingredients to re-create the flavors and textures of the restaurant-favorite. With just a few minutes of prep time, you can have a delicious and comforting bowl of creamy soup that will satisfy your cravings! Read on to find out how to make this Olive Garden classic at home.

This may look like a familiar dish, that’s because you’ve probably seen it at Olive Garden. This classic Zuppa Toscana soup, tastes WAY better than the restaurant version, and is sure to be a crowd pleaser!

From the spicy crumbled sausage, crispy bacon bites, silky potatoes, and an ultra creamy broth… it’ll be your favorite copycat soup!

Not feeling soup? Let’s try some of these recipes: Tuscan Baked Chicken, White Lasagna, Pesto Gnocchi, Beef Cavatappi, Marinara Meatballs, Bacon Carbonara, Italian Meats Pizza, and more.

What’s in Zuppa Toscana?

Even though zuppa toscana soup translates to Tuscan soup, it’s not a traditionally Tuscan soup.  Olive Garden named this soup and made it incredibly popular all across the United States!

Zuppa toscana soup is made from crumbled Italian sausage, bacon, potatoes, kale, chicken broth, italian spices and cream.  The combination is soul-warming and absolutely mouthwatering.  What I love most about this copycat soup is that you don’t need a lot of ingredients to get such a rich flavor! In my opinion, this recipe is not finished without an entire loaf of bakery bread. You’ll really want to eat the whole thing after you try it in the broth.

Italian Sausage: 1lb. I use mild or hot.

Bacon: 6oz, half a package. I prefer thick cut, sliced in strips before being cooked.

Garlic: 6 cloves. Peeled and minced or pressed.

Onion: 1, medium sweet onion. Finely diced.

Chicken Broth: 4 cups, 32oz.

Water: 2 cups, more if needed to cover potatoes.

Potatoes: 5 medium russet, peeled and chopped into 1″ thick pieces.

Kale: 1, fresh bunch.

Heavy Cream: 1 cup.

Spices: Salt, pepper, thyme, italian seasoning and chili flakes.

Cheese: Parmesan, to serve.

Tezza 9843

How to make Zuppa Toscana?

Prep the ingredients: Add Italian sausage to dutch oven or other large pot, breaking it up with your spatula and sauté until cooked through (5 min). Remove to paper towel lined plate. Add sliced bacon to the same pan and cook through. Remove to paper towel lined plate. Remove and reserve all but 1 tbsp of bacon grease. While the meats are cooking, I use this time to dice the onion, mince the garlic and chop the potatoes.

Assemble the Soup: On medium heat, add diced onion to the pan (with bacon grease) and cook until translucent. About 5 minutes. Add the garlic and sautee another 30 seconds. Add 4 cups broth and 2 cups water, and bring to boil. Add sliced potatoes and cook 13-14 min or until easily pierced with a fork.

Finishing Touches: When potatoes nearly done, add salt, pepper, thyme, chili flakes, italian seasoning, kale, cooked Italian sausage and bacon (leaving some aside for garnish) and bring to a light boil. Stir in 1 cup of heavy cream and bring to a boil for 3-6 minutes. Remove from heat, garnish with bacon and parmesan cheese. Serve immediately and enjoy!

Reheating Instructions

Have leftovers? Lucky you.  It tastes just as good the next day!  Can it be frozen? I’m not entirely sure.  Soups with dairy have a propensity for separating when frozen.  So if you want to freeze this soup, I would freeze it before adding the cream and kale.  Just add those as you’re reheating the soup on the stove.

Best Copycat Zuppa Toscana ladle

Can I make this soup thicker?

This soup is traditionally pretty brothy, but if you prefer a thicker soup, it’s really easy to do so.  You can mash some of the potatoes in the soup, mix 1 1/2 Tbsp of cornstarch with 2-3 Tbsp of additional heavy cream, and stir it in when you add the cream or add 2 Tbsp of flour to the onion and garlic sautee mixture. 

zuppa toscana 11

Zuppa Toscana

Zuppa Toscana is Olive Garden's most popular soup. This one-pot, easy dutch oven recipe is hearty and loaded with great Italian ingredients like sausage, bacon, kale and potatoes. Trust me, your family will LOVE it!
4.50 from 4 votes
Prep Time 10 minutes
Cook Time 35 minutes
Course Dinner, Main Course, Soup
Cuisine Italian
Servings 8 bowls
Calories 458 kcal

Ingredients
  

  • 1 lb Italian Sausage (Mild or Hot)
  • 6 oz Bacon
  • 6 cloves Garlic, peeled and minced
  • 1 Medium Onion, finely diced
  • 6 cups Chicken Broth (32oz)
  • 5 Medium Russet Potatoes, peeled and chopped into 1" thick pieces
  • 1 Kale Bunch
  • 1 cup Heavy Cream
  • Salt and Pepper to Taste
  • 1 tbsp Thyme
  • 1 tsp Italian seasoning, dried
  • 1 tsp Chili flakes
  • Parmesan to serve

Instructions
 

  • Add Italian sausage to dutch oven or other large pot, breaking it up with your spatula and sauté until cooked through (5 min). Remove to paper towel lined plate. Add sliced bacon to the same pan and cook through. Remove to paper towel lined plate. Remove and reserve all but 1 tbsp of bacon grease. While the meats are cooking, I use this time to dice the onion, mince the garlic and chop the potatoes.
  • On medium heat, add diced onion to the pan and cook until translucent. About 5 minutes. Add the garlic and sautee another 30 seconds.
  • Add 6 cups broth and bring to boil. Add sliced potatoes and cook 13-14 min or until easily pierced with a fork.
  • When potatoes nearly done, add salt, pepper, thyme, chili flakes, kale, cooked Italian sausage and bacon (leaving some aside for garnish) and bring to a light boil.
  • Stir in 1 cup of heavy cream and bring to a boil for 3-6 minutes. Remove from heat, garnish with bacon and parmesan cheese.
Keyword bacon, comfort, easy, easy dinner, fall, italian soup recipe, olive garden soup, one pot, sausage, weeknight, winter

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  5. 5 stars
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