Easy Olive Garden Zuppa Toscana Soup
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This Easy Olive Garden Zuppa Toscana Soup is a super quick and simple copycat recipe with rich, creamy flavor you can’t resist!
If you’re like me and can’t get enough soup, then you should definitely give this Olive Garden Chicken Gnocchi Soup a try, right before you test out my Instant Pot Pasta e Fagioli Soup and Sausage and White Bean Soup.
You may have noticed I have a thing for Olive Garden soups. I know I’m not alone! What’s not to love though? There’s a reason they are so popular — they’re so flavorful and delicious. They seem to have some kind of “secret ingredient” that makes you come back again and again for that one-of-a-kind soup you can only get there. Right?
Well, I maybe not. Sure, there’s something to be said for the going-out-to-eat experience overall. And the not cooking thing. But, sometimes you can’t make it to a restaurant or it’s not in your budget, or your baby just barfed all over you and restaurants generally frown on bringing sick kids to restaurants.
However, it’s not completely true that you can’t enjoy a recreation of a restaurant dish in the comfort of home — and probably for about half the cost. Whole websites have been created that are solely devoted to mimicking restaurant meals, after all. So when I set out to create one of my favorites — this Zuppa Toscana Soup — I did it with determination and I did it with you in mind: You, the one who cleans up the puke, who manages the bank account, who works two jobs and just wants a delicious bowl of soup in front of them at the end of the day. And, guys, I think I kinda nailed it.
WHAT IS ZUPPA TOSCANA?
So, “zuppa” means soup in Italian. “Toscana” refers to the Tuscany region of Italy. Therefore, “Zuppa Toscana” translates to “Tuscan soup” or “Tuscan-style soup.” Traditionally, this soup is made with lots of veggies, beans, potatoes, olive oil, spices, Italian bacon, and Tuscan bread (it kind of reminds me of a minestrone).
The American version though adds Italian sausage and bacon, garlic, and heavy cream in addition to the potatoes and kale. While the American version might be a little on the heavier side, this soup eats like a meal, believe me!
IS ZUPPA TOSCANA HEALTHY?
For starters, Zuppa Toscana doesn’t have any grains or glutens in it, which is a plus if you are gluten free. It also contains a hearty helping of kale and potatoes, onions and garlic, all of which provide essential vitamins and minerals that your body needs every day. And chicken broth is good for your hair, skin, and nails and your immune system.
I admit though, that the sausage, butter, and heavy cream are not so great for you. They do provide protein and calcium, but also a lot of saturated fat. You could work around this by substituting a leaner Italian meat sausage, like chicken or turkey. You can also halve the butter and use fat free half-and-half or a plant-based cream or milk (like coconut), though this soup won’t be as thick and rich if you choose to do so, but it will still be yummy.
CAN YOU FREEZE ZUPPA TOSCANA?
Yes, you can freeze this soup if you have any leftovers, but I would eat it within two to three weeks. The kale will be browning and the potatoes might be a little off-color, but it will taste just fine. I wouldn’t leave it in the freezer for too long though, because when it warms up, the potatoes will be mushy and I just feel like this soup is meant to be enjoyed pretty close to the time you made it.
WHAT SIDE DISHES CAN YOU SERVE WITH ZUPPA TOSCANA?
To me, this soup is a meal in and of itself. However, it also goes great with the following sides:
- A nice, crusty baguette (with or without butter) for dipping right into the soup like the Italians do.
- A simple side salad works well or this Tomato Cucumber Salad rounds out the Mediterranean meal.
- Lemon Parmesan Roasted Asparagus complements this dish nicely, if you want a little extra nutrition from a veggie side.
- Rolls, either homemade or the kind you find in the freezer aisle make a nice, carby accompaniment.
- Oyster crackers — my husband eats them by the half box full, no joke. For better or worse, it’s his thing!
What people are saying about this Easy Olive Garden Zuppa Toscana Soup
“I have made this soup many times and it’s always a winner. Better homemade & a lot less expensive than ordering it at Olive Garden” – Lucile
“Just made it for the second time. I love it and My extended family LOVES it too. this time I made almost double the recipe because they are sure to ask for bowls to go. I added brown sugar bacon and the whole bunch of kale.” – Norma
“This is an awesome recipe. So delicious! I cut some of the fat by using half n half vs the full cream. I also use mild & hot sausages as my hubby doesn’t like too hot. Thanks for this posting!” – Christine
Easy Olive Garden Zuppa Toscana Soup
Ingredients
- 1 pound spicy Italian ground sausage, use mild for kid-friendly
- 4 tablespoons butter
- ½ white onion, diced
- 1 tablespoon minced garlic
- 6 cups chicken broth
- 2 cups water
- 4-5 yellow potatoes, cut into 1-inch pieces
- 3 teaspoons salt, or to taste
- 1 teaspoon black pepper
- 2 cups heavy cream
- 4 cups chopped kale
- chopped bacon or bacon bits and grated parmesan cheese for topping, optional
Instructions
- In a large pot saute sausage 5-6 minutes until browned. Use a slotted spoon to transfer sausage to a plate and set aside.
- In the same pot, add butter and saute onions over medium heat until translucent. Add garlic and saute for another minute until fragrant.
- Add chicken broth, water, potatoes, salt, and pepper and bring to a boil. Boil until potatoes are tender. Stir in kale, and heavy cream. Add sausage. Taste and add salt and pepper if needed. Serve garnished with grated parmesan cheese and/or bacon if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can this be done im a crock pot or just Better over the stOve. Thank You.
Honestly- I think it’s much easier done all on the stove. You need to use a stove to cook the sausage and to sauté, so I just prefer to stay on the stove top and finish it! I’m sure it’s possible to do with a slow cooker if you’d prefer though.
Ive ALWAYS COOKED mine in the croCk.
I love this easy mid week recipe. Its ready in an hour after prep. I so make this more than I’d like to admit.
I also usually make 4x the amount and freeze it in one gallon bags, because why not?!
I have only ever made this on the stove.
I have recently tried adding some halved and slivered fennel bulb slices! Added a “little something” extra.
Do not add if you don’t like Anise or Licorice flavor.
I also use about 4 Tbsp of Herbs De Provence
Thank you
Looks Delicious..Never thought it would be that easy to make such a tasty soup. As always, Loved your recipes. 🙂
You are so kind, Ramian! Thank you for the nice compliment and thank you for always following here at CDLC! 🙂 Glad to hear that you enjoyed this soup!
Hi. Wanted to know how many people this recipe will feed? I have a big family.
Hi Kalia! This recipe will serve about 4-6 people!
Is there a lighter way tomake this
Any recipe that calls for heavy cream you can substitute it for like half and half or whole milk I’ve done both in the recipe and still taste great. You can also use less butter and make sure to get all the grease off the sausage before adding it back to the soup!
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It never says when to add the sausage it just says to set it aside
Hi Meredith- thank you for pointing that out! It is fixed now. The sausage goes in with the kale and heavy cream!
These sound yummy!Thanks for sharing!
Looks and sounds amazing. I’m looking forward to trying this recipe. But I was wondering when to add the sausage back into the soup? With the POTATOES or with the kale and cream?
Sorry about the caps on the Word potatoes
Is there another leafy vegetable that I can use in replace of the kale?
Spinach is what i use sometimes.
I always use Italian parsley.
i wondered the same thing but didnt read the description fully until after i already added the sausage with the potatoes. it says to add the sausage with the kale and heavy cream, i hope it comes out good still, should have read the entire thing first haha Ill blame it on being hangry!!
wow what a wonderful soup, and I’ve never known the olive garden version, thank you for sharing it, I’m sure it took a lot of work to break down their recipe!
You are so very welcome! 😉 I hope that you love this recipe, Sabrina!
I Have made this soup many Times always a winner. Better homemade &a lot less expensive than ordering it at Olive Garden
Absolutely!! Homemade is always better!
This is a perfect recipe for this wintery craziness that we’re experiencing here in the midwest. Also, your photos are so enticing. Thanks for posting.
You’re the best! I feel your pain of the cold weather… I’m SO over it!