Copycat Olive Garden Zuppa Toscana Soup Recipe (2024)

Our copycat version of Olive Garden's Zuppa Toscana Soup is so simple to throw together, but tastes incredible. Now you can make this restaurant favorite at home!

This Zuppa Toscana Soup is one of my favorites from Olive Garden and now you can make it at home.

This recipe is perfect to get you warm on a cold chilly day. It is so simple to make and is full of flavor.

We make it with our Cheesy Garlic Breadsticks, and dip it in the hot broth.

To add more heat to this delicious soup, use a hot sausage or add more crushed red pepper flakes.

Be sure to try our Copycat Instant Pot Zuppa Toscana too!

Related Recipe: Try our Olive Garden Shrimp Scampi Copycat Recipe (without Wine)

Ingredients in Zuppa Toscana Soup:

• Italian sausage
• thick bacon
• sweet onion
• low-sodium chicken broth
• water
• Russet potatoes
• garlic cloves
• crushed red pepper flakes
• Salt and pepper
• half and half
• kale
• shredded Parmesan cheese

How to make Zuppa Toscana Soup:

1. Heat saucepan over medium-high heat. Crumble sausage into 1-inch pieces and add to saucepan.
2. Cook sausage, stirring occasionally until cooked through.
3. Drain sausage onto a plate or baking dish lined with paper towels, set sausage aside.
4. Add diced bacon and chopped onion to saucepan and saute mixture until bacon is cooked through and onions are translucent, about 3 – 5 minutes longer.
5. Add chicken broth, water, sliced potatoes, garlic, and salt and pepper.
6. Bring soup just to a boil then reduce heat to medium-low and stir in cooked sausage.
7. Cover saucepan and simmer, stirring occasionally, until potatoes are nearly tender, about 10 – 15 minutes.
8. Add in kale then simmer until potatoes are soft and kale is tender, about 5 – 10 minutes longer.
9. Stir in half and half and warm through.
10. Serve warm topped with Parmesan cheese.

Does my meat have to be pre-cooked?

We highly recommend cooking your meat separately. This will keep out extra grease, and allow you to rinse and drain the excess.

How to make the soup more healthy:

If you are looking for a few healthier alternatives, I recommend adding turkey sausage instead of Italian beef or pork sausage.

You can also substitute the bacon with turkey bacon. It does cook a little differently so read the instructions on how to prepare it.

You could also add your favorite vegetables, not on the ingredients list, in the recipe. I love adding carrots and zucchini to mine.

The recipe also calls for half and half. This can easily be substituted with milk or even almond milk (just make sure the almond milk is plain, and not sweetened with added flavors).

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Looking for more soup recipes?

• Slow Cooker Healthy Chicken Fajita Soup
• Instant Pot Chicken Noodle Soup
• Slow Cooker 8 Can Taco Soup
• Ground Turkey Sausage Ravioli Soup
• Slow Cooker Cheddar Broccoli Soup
• Instant Pot Potato Soup

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Serves: 6

Copycat Olive Garden Zuppa Toscana Soup Recipe

5 from 2 votes

Our version of Olive Garden's Zuppa Toscana soup – now you can make this restaurant favorite right at home!

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

PrintPin

Ingredients

• 1 pound Italian sausage casings removed
• 4 slices thick bacon diced into small pieces
• 1 sweet onion diced
• 4 cups low-sodium chicken broth
• 2 cups water
• 3 russet potatoes scrubbed and rinsed then sliced into halves, then halves diced into 1/4-inch slices
• 2 garlic cloves minced
• ¼ teaspoon crushed red pepper flakes
• salt and pepper to taste
• 1 ½ cups half and half
• 2 cups packed kale chopped
• ¼ cup shredded Parmesan cheese optional garnish

Instructions

• Heat large stockpot over medium-high heat. Crumble sausage into 1-inch pieces and add to pot.

• Cook sausage, stirring occasionally until cooked through.

• Drain sausage onto a plate or baking dish lined with paper towels, set sausage aside.

• Add diced bacon and chopped onion to stockpot and saute mixture until bacon is cooked through and onions are translucent, about 3 – 5 minutes longer.

• Add chicken broth, water, sliced potatoes, garlic, and salt and pepper.

• Bring soup just to a boil then reduce heat to medium-low and stir in cooked sausage.

• Cover stockpot and simmer, stirring occasionally, until potatoes are nearly tender, about 10 – 15 minutes.

• Add in kale then simmer until potatoes are soft and kale is tender, about 5 – 10 minutes longer.

• Stir in half and half and warm through.

• Serve warm topped with Parmesan cheese.

Notes

• If you are looking for a healthier alternative, I recommend adding turkey sausage instead of Italian beef or pork sausage.
• You can also substitute the bacon for turkey bacon. It does cook a little differently so read the instructions on how to prepare it.
• You could also add your favorite vegetables (even ones not on the ingredients list) to this recipe. I love adding thinly sliced carrots and zucchini to mine.

Nutrition

Calories: 585 kcal · Carbohydrates: 29 g · Protein: 23 g · Fat: 42 g · Saturated Fat: 17 g · Cholesterol: 99 mg · Sodium: 864 mg · Potassium: 962 mg · Fiber: 2 g · Sugar: 4 g · Vitamin A: 256 IU · Vitamin C: 11 mg · Calcium: 162 mg · Iron: 2 mg

Equipment

• large stock pot

Recipe Details

Course: Main Course, Soup

Cuisine: American

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