A rich and creamy soup loaded with Italian sausage, tender potatoes, and kale, this Copycat Olive Garden Zuppa Toscana is a restaurant-quality dish made easily at home. Warm, comforting, and packed with bold flavors, this soup is perfect for chilly evenings or a cozy family dinner.
There’s nothing quite like a warm, creamy bowl of Zuppa Toscana on a chilly evening. This copycat version of the popular Olive Garden soup brings the same bold flavors to your home kitchen, without the restaurant price tag. Loaded with savory Italian sausage, tender potatoes, fresh kale, and crispy bacon, this soup is the perfect balance of rich and hearty flavors. Whether you’re making it for a cozy dinner or meal prepping for the week, this soup is sure to become a household favorite.
Why You’ll Love This Recipe
This Zuppa Toscana recipe is incredibly easy to make, requiring just one pot and minimal ingredients. With a creamy, garlicky broth and perfectly seasoned sausage, each bite is packed with warmth and comfort. Plus, it’s highly customizable—swap the sausage for a milder version, add extra veggies, or use turkey bacon for a lighter twist. You can even make it dairy-free by substituting coconut milk for the heavy cream!
Serving Suggestions & Pairings
This soup is a meal on its own, but it pairs beautifully with crusty bread, homemade garlic knots, or a fresh side salad. If you want to keep things simple, serve it alongside a warm loaf of Italian bread to soak up the rich, flavorful broth. For an extra touch of indulgence, top your soup with freshly grated Parmesan cheese and a drizzle of olive oil.
Storage & Meal Prep Tips
Zuppa Toscana is perfect for meal prepping and storing leftovers. Keep it in an airtight container in the fridge for up to 4 days, and simply reheat it on the stovetop or in the microwave. If you want to freeze it, hold off on adding the cream until you’re ready to serve. Just thaw the soup, heat it up, and stir in the cream for a fresh, velvety finish.
This easy Copycat Zuppa Toscana Soup is a restaurant-quality dish that you can enjoy anytime at home. Whether you’re cooking for a family dinner or making a big batch for leftovers, it’s a comforting, satisfying meal that never disappoints!
Zuppa Toscana (Olive Garden Copycat)
Ingredients
- 1 lb Italian sausage mild or spicy
- 4 slices bacon chopped
- 1 small onion diced
- 4 cloves garlic minced
- 4 cups chicken broth
- 3 large russet potatoes sliced into thin rounds
- 1 tsp salt adjust to taste
- ½ tsp black pepper
- ½ tsp crushed red pepper flakes optional for spice
- 1 cup heavy cream
- 2 cups fresh kale chopped (or substitute with spinach)
- ½ cup grated Parmesan cheese for garnish
- Extra bacon crumbles for topping optional
Instructions
- In a large pot or Dutch oven over medium heat, cook the chopped bacon until crispy. Remove with a slotted spoon and set aside. In the same pot, add the Italian sausage, breaking it into crumbles as it cooks. Once browned, remove and drain excess grease, leaving about 1 tablespoon for added flavor.
- Add diced onion to the pot and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pot for extra flavor. Add the thinly sliced potatoes, salt, black pepper, and crushed red pepper flakes. Bring to a boil, then reduce the heat and let it simmer for about 15 minutes, or until the potatoes are tender.
- Once the potatoes are soft, stir in the heavy cream and fresh kale. Let it simmer for another 5 minutes until the kale is wilted and the soup is creamy.
- Ladle the soup into bowls and top with crispy bacon crumbles, grated Parmesan cheese, and additional red pepper flakes if desired. Serve hot with warm breadsticks or crusty bread.
Notes
- Make It Lighter: Use turkey sausage instead of pork, replace heavy cream with half-and-half, and swap bacon for turkey bacon.
- Storage: Store in an airtight container in the refrigerator for up to 4 days. Reheat over low heat, adding a splash of broth if needed.
- Freezing: Freeze for up to 3 months, but leave out the cream and add it fresh when reheating.
- Spicy Version: Use hot Italian sausage and extra red pepper flakes for a bolder kick.
- Vegetarian Option: Swap sausage for plant-based sausage and use vegetable broth instead of chicken broth.
