Love this copycat recipe for Olive Garden’s Zuppa Toscana Soup – tastes exactly like the real thing!
Zuppa Toscana Soup
Many years ago, my little brother found a recipe for Zuppa Toscana soup from Olive Garden. This soup is a family favorite whenever we visit Olive Garden and is something we all look forward to. After a few tweaks I think this soup tastes just like the real thing.
My older sister sends me a box of organic produce once a month. Last week it arrived and had a gorgeous bunch of kale in it and I knew just what to make. This is the perfect meal for a cool fall or winter day – sure to warm up your belly!
Directions:
Crumble the sausage onto a baking sheet. Bake the sausage in the oven at 300 degrees for about 30 minutes or until no longer pink. Place on paper towels to drain.
Cook the bacon and crumble into small pieces. I baked my bacon. Slice the potatoes between 1/8″ and 1/4″. I used the thick setting on my mandoline. Just make the slices about the same size so they cook evenly. Dice up the onion and mince the garlic. Throw the potatoes, onion, garlic, chicken broth, and water into a large pot on medium heat until the potatoes are cooked through.
Prepare the kale by chopping into bite sized pieces. Kale is wonderful for soups because it holds up to the heat so well. It’s also delicious! Add the sausage, bacon, red pepper flakes, and salt and pepper to taste. Simmer for another 10 minutes, stirring occasionally.
Olive Garden Zuppa Toscana Soup
Ingredients
- 1 lb Italian Sausage spicy if you prefer more heat
- 5-7 slices of bacon
- 5 medium russet potatoes
- 2 cups kale chopped
- 1 cup heavy whipping cream
- 1 qt water
- 28 oz chicken broth
- ½ large onion
- 2-3 cloves of garlic minced
- 2 tsp red pepper flakes
- Salt and pepper to taste
Instructions
- Crumble the sausage onto a baking sheet. Bake the sausage in the oven at 300 degrees for about 30 minutes or until no longer pink. Place on paper towels to drain.
- Cook the bacon and crumble into small pieces. I baked my bacon. Slice the potatoes between ⅛ inch and ¼ inch thick. I used the thick setting on my mandolin. Just make the slices about the same size so they cook evenly. Dice up the onion and mince the garlic. Throw the potatoes, onion, garlic, chicken broth, and water into a large pot on medium heat until the potatoes are cooked through.
- Prepare the kale by chopping into bite sized pieces. Kale is wonderful for soups because it holds up to the heat so well. It’s also delicious!
- Add the sausage, bacon, red pepper flakes, and salt and pepper to taste. Simmer for another 10 minutes, stirring occasionally.
- During this time the potatoes will start breaking apart into smaller bite sized pieces because they are so tender. Turn the heat to low and add in the kale and heavy cream. Let the soup heat through and serve. We like to serve this soup with some grated Parmesan cheese on top. Delicious!
Nutrition
More dinners to love:
Cheesy Chicken Broccoli and Rice Casserole
20 Minute Skillet Chicken and Spinach Parmesan
Melody Simonson says
I love this soup at Olive Garden and always wanted the recipe. I can’t wait to try it out. Thanks for putting it up on your blog.
Trish - Mom On Timeout says
You are so welcome – it’s delicious! Happy New Year Melody!
Bonnie and Trish @ Uncommon says
One of my favorite soups!!
Trish - Mom On Timeout says
Sooo good!
tanya says
Now this is comfort!! Just what I need on a cold wintry day! Perfect Trish!
Jackie says
My family thought 2 tsp of red pepper flakes was too spicy. Other than that it was amazing! Will be making again, probably cut back to 1/2 or 1 tsp. Thank you for sharing!
Trish - Mom On Timeout says
Thank you Jackie! I totally agree that the spice is a personal thing – my husband is half Peruvian so we like things a little more spicy than most 😉 Merry Christmas!
Amy says
I made this tonight, and it was the perfect soup for a cold night! I even used italian turkey sausage and fat free half & half, and it was delicious. I let it simmer on low for an extra 30 minutes, just to let the flavors combine, and it was a hit! It is going to be a winter staple in our home 🙂
Trish - Mom On Timeout says
Ooh! I’ve never tried it with turkey sausage before – good call! I’ll have to try that for my next batch. So glad you enjoyed it! Thanks so much for stopping by!
Holly Lefevre says
That looks amazing! I know my family will eat it all up!
Trish - Mom On Timeout says
Thanks Holly!
Katie says
So delicious!! Our family has been regularly enjoying your fantastic recipe! I highly recommend it!
Trish - Mom On Timeout says
I’m so glad! Thank you for stopping by Katie!
Crystal says
Making this for dinner tonight and just taste-tested it! It takes identical to the real thing! I worked at Olive Garden for 3 years and this is one of the most served items on the menu. Very delish – thank you so much Trish!!!!
andrea@townandprairie says
I don’t care that it’s summer, I’ll eat soup any season! This looks fantastic!
Anonymous says
I’ve been making this soup for some time…..love it. I don’t use heavy cream. I sub. half and half tastes great.
Anonymous says
Just made this and finished eating it, and I have to say… I cannot stop raving about how good this is!!! So much like olive garden and absolutely delicious. Two things, one, I didn’t really measure the chicken stock or heavy cream, just added what I thought was appropriate for the taste and two I accidentally added the bacon crumbles in with the the potatoes and onions but I think it added a lot of extra flavor. Served with garlic bread for an incredible dinner. Thank you so much for is recipe!!!
Anonymous says
It was DELISH! Thanks for sharing!!
Happier Than a Pig in Mud says
This really sounds good:@)
Anonymous says
Thanks so much for sharing. We love it and our now adding to our soup night rotation.
Amy - while wearing heels says
Just added these ingredients to my shopping list. I can’t wait to try it. Thanks for sharing!