Copycat Olive Garden Zuppa Toscana
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Copycat Olive Garden Zuppa Toscana is so rich and packed with flavor that I stopped ordering it at the restaurant the moment I figured out how to make it this good at home. The broth is creamy and savory with spicy Italian sausage and bacon, the potatoes are tender, and every bowl topped with Parmesan is pure comfort.
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It’s my go-to cold-weather dinner from the first cool week of fall all the way through winter because it’s hearty and comes together in one pot with ingredients I almost always have on hand. This is also a great soup to make ahead since the flavors only get richer overnight. Store leftovers in the fridge for 3 to 4 days.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Copycat Olive Garden Zuppa Toscana with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Here’s how to bring this soup together in one pot, simple steps, no fuss, and ready in under an hour.
Brown the Sausage
Heat a large Dutch oven or heavy-bottomed pot over medium high heat. Add a small drizzle of olive oil and cook the sausage, breaking it up as it browns. I usually use my 8-quart stockpot for this because it holds heat beautifully and gives me plenty of room to work. Drain well and transfer the sausage to a plate.
Crisp the Bacon
Using the remaining sausage fat, cook the bacon until crisp. Transfer it to a paper towel lined plate with the sausage, then drain all but 1 to 1½ tablespoons of the grease. I prefer using these stainless steel kitchen tongs because it makes it easier to move the bacon around and lift it out cleanly.
Soften the Aromatics
Add diced onion to the large pot and cook for about 5 minutes, until softened. Add minced garlic during the last minute, so it turns fragrant without burning. This wooden spoon is perfect for scraping up the browned bits stuck to the bottom, since that’s where so much flavor is.
Add the Stock and Potatoes
Gradually pour in the chicken stock or chicken broth, or use a rich broth for a deeper, more savory base. If using chicken broth, expect a slightly lighter flavor and thinner body, but it still works well for building the soup. Add the russet potatoes and bring everything to a boil.
Peeling and cutting the russets into even 1/2-inch pieces helps them cook at the same rate, and a vegetable peeler like this one makes quick work of it.
Simmer Until Fork-Tender
Simmer for about 15 minutes, or until the potatoes are fork-tender. Add the cooked sausage, most of the bacon, the heavy cream, and the kale, then stir everything into the steaming hot broth. Cook for 5 to 10 minutes, until the kale wilts down into the broth.
Season and Serve
Season with salt, pepper, and crushed red pepper flakes if you want a little heat. An adjustable salt and pepper grinder set lets you dial in the seasoning right at the stove, so everything hits the pan exactly how you want it.
Serve Hot
Ladle the soup into bowls and serve garnished with the remaining bacon and a generous shower of parmesan cheese, served hot.
This olive garden soup holds up beautifully for transport, making it a solid choice for potlucks, family gatherings, or drop-off meals. I usually transfer it into a leakproof container, then tuck it into an insulated soup carrier so it stays hot for up to 2 hours on the way.
Ingredients
- 1 pound spicy Italian sausage ground
- 8 slices bacon diced
- 1 cup yellow onion diced
- 3 garlic cloves minced
- 4 cups chicken stock
- 4 large russet potatoes peeled and cut into 1/2-inch pieces
- 1 cup heavy cream
- 1/2 bunch kale stems removed and torn into bite-sized pieces
- Salt to taste
- Black pepper to taste
- Pinch of red pepper flakes optional
- Parmesan cheese for garnish
Instructions
- Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add a small drizzle of oil and cook the sausage, breaking it up as it browns. Drain well and transfer to a plate.1 pound spicy Italian sausage
- Using the remaining sausage fat, cook the bacon until crisp. Transfer it to the plate with the sausage, then drain all but 1–1½ tablespoons of the grease.8 slices bacon
- Add the onion to the pot and cook for about 5 minutes. Stir in the garlic during the last minute.1 cup yellow onion, 3 garlic cloves
- Gradually pour in the chicken stock. Add the potatoes and bring to a boil.4 cups chicken stock, 4 large russet potatoes
- Simmer for about 15 minutes, or until the potatoes are fork-tender. Add the cooked sausage, most of the bacon, the heavy cream, and the kale. Cook for 5–10 minutes, until the kale wilts.1 cup heavy cream, 1/2 bunch kale
- Season with salt, pepper, and red pepper flakes if desired. Top with the remaining bacon and parmesan cheese, serve hot.Salt, Black pepper, Pinch of red pepper flakes, Parmesan cheese
Notes
- Brown the sausage in batches: If your pot is crowded, the sausage steams instead of browning. Give it room so you get those deep, caramelized bits that flavor the whole broth.
- Save a little bacon grease: Cooking the onion in the leftover sausage and bacon fat builds a richer base, so don’t drain the pot completely.
- Cut the potatoes evenly: Uniform 1/2-inch pieces cook at the same rate, so you won’t end up with some mushy and some still firm.
- Add the cream from a hard boil: Stir the heavy cream in during a gentle simmer rather than a rolling boil, since high heat can cause it to separate.
- Freeze before adding the cream: Flash freeze the soup base in portions before you stir in the cream and kale, then add those fresh when reheating. The texture stays much smoother than freezing the finished soup.
- Adjust the heat to taste: The spicy sausage already brings warmth, so add the red pepper flakes gradually and taste as you go.
Nutrition
How to Store Leftovers
Let the soup cool, then transfer it to a glass airtight container like these and refrigerate for up to 3 to 4 days. The cream-based broth tends to thicken as it sits, so when reheating on the stovetop over medium-low heat, stir in a little extra chicken stock or cream to bring it back to its original consistency. Avoid boiling it hard since the cream can separate.
You can freeze the soup, but keep in mind that the cream and potatoes change texture once thawed, turning slightly grainy. If you want to freeze it, I’d recommend doing so before adding the cream and kale, then stirring them in fresh when reheating.
What to Serve With Copycat Olive Garden Zuppa Toscana
Since the soup is rich and creamy, I like to keep the sides simple. A basket of warm crusty bread or homemade breadsticks is always on the table in my house because you’ll want something to soak up every last bit of that broth. Garlic knots work really well too.
For something lighter to balance the richness, a crisp green salad with a tangy vinaigrette cuts right through the cream. If you’re feeding a crowd, a simple antipasto platter or a side of roasted vegetables rounds the meal out without any fuss.
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