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
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20 Minute Skillet Chicken and Spinach Parmesan
Crystal says
Can this be cooked than frozen?
Fashion Rapture says
I made this and it turned out AWESOME. I added a little more red pepper flakes than Olive Garden and used mild sausage because I like it spicy. My boyfriend was so impressed! 🙂 Thanks!!
Rachel says
How one can resist consuming the entire pot of heaven is beyond me!
Cheryl says
Hello, what is the serving size for this soup?
Sabrina says
I know this recipe is older but I have had in pinned forever. It is amazing!!!! I am literally going to delete every other copy cat recipe I have for it. So so good and tastes just like theirs!
Trish - Mom On Timeout says
Thank you SO much Sabrina! I’m glad you finally gave it a try 🙂
Morgan says
Could this also work in a crock pot??
Trish - Mom On Timeout says
I have been working on that very thing and the answer is yes, it totally can.
Hanna says
This soup is so delicious! It’s better than Olive Garden’s version. I make this quite often for my husband, since he requests it constantly. He’s in love with it! Thank you so so so much for this recipe! 🙂
Trish - Mom On Timeout says
So, SO glad you enjoy the recipe Hanna – thank you!
Rachel says
I tried this tonight. It was fantastic. I had to cut it in half because it was just me eating it. So yummy. Glad I made it. 🙂
Shelbey says
My husband and I live in Australia where he is from but I am american and love to stay true to all that delicious food that we have in America. I am currently 3 and a half months pregnant and have been CRAVING Olive Garden. I made this soup tonight to surprise my hubby as he loves it too and oh. my. goodness. It tastes exactly like the one at Olive Garden. Thank you for saving my craving sanity!!!! It makes me feel like I’m at home visiting family and friends. I pair it with my favorite interest recipe I found of Olive Garden Breadsticks and we are in Heaven. Thank you again!!! xx
Jillian says
How many servings does this make?
Trish - Mom On Timeout says
Four to six Jillian. Enjoy!
Rhonda says
Just made this and it is fantastic!! Will definately be a staple on our table. Thank you for sharing!
Trish - Mom On Timeout says
Awesome Rhonda! Thanks for stopping by!
Heidi says
Found this on pinterest and made it tonight. It was delicious! Thanks for sharing!
Trish - Mom On Timeout says
So glad you gave it a try Heidi! Thanks so much for stopping by!
SarahCate says
I love your version of this recipe! I’ve made it at least a dozen times now. I thought I’d add that it freezes nicely too.
Kate@Diethood says
OMG! LOVE THIS! Awesome recipe!!
Jennifer says
this is my mom’s favorite soup and she has to eat gluten free now. how hard would it be to make this gluten free?
Trish - Mom On Timeout says
I’m not 100% sure. You would need to buy gluten-free sausage because I’m pretty sure sausage has gluten in. The rest of the ingredients just check the packaging to make sure they specify gluten free. Good luck!