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.
Absolutely loved this dish!! I also loved how well everything was described and said! phenomenal work.
Thank you so much! It’s always nice to hear when people enjoy these recipes 🙂
Can I make this a day ahead?
It can but it’s really best fresh. If you want to make it ahead, you can. Being only a day ahead it should be fine but if it’s in the fridge much longer the kale will start to brown and the potatoes could also be a little off color, but it will taste just fine.
I make this almost exactly as the recipe states, but I add the sausage and kale in during the simmering stage. It still turns out great. My son has requested this on our weekly rotation: “Olive Garden at home.” This soup, Aldi garlic knots, and Alfredo pasta.
Super delicious! But I modify to make not perfect, but closer to keto Friendly than with potatoes. I use one rutabaga, and two parsnips. Also use smart choice instead of butter plus cut amount. Use heavy whipping cream, as no sugar added. 6 net carbs on the rutabaga I use. Also watch what Italian sausage I use. I have had both, I gladly match my creation in flavor, texture, and taste. As I said nothing is perfect but we limit our total carbs to sixty or less per day. Dropped 40 plus pounds and both wife and I are no longer pre-diabetic. Oh, I drastically cut salt. Even my cardiologist likes! My suggestion if you are concerned about high carb diet, just try it!
Ohh yes! I am going to sub out some of the potatoes for parsnips too when I try this tonight! Such a great idea. Lovely depth of flavor leaving you wonder what that special ingredient is you are tasting. Great idea!
Can you sub fresh Spinach for the Kale
Yes, you can 🙂
Delicious easy recipe that both my husband and kids enjoyed! I subbed homemade bone broth for something a little extra.
Thinking about making a bulk batch and freezing. Does this freeze well?
You can but it’s best fresh. The kale can brown as well as the potatoes but it will taste just fine. You can freeze this soup for about two to three weeks. I wouldn’t leave it in the freezer for too long, because when it warms up, the potatoes will be a bit mushy. Soups with a cream base can also reheat with a grainy texture so you could leave out the kale, cream, and maybe even the potatoes until reheating.
Would 2% milk be too light for this soup? Trying to cut fat significantly in my diet.
Yes, you can sub 2% milk but it will make your soup less rich. To make up for that, you can try and add more seasonings or even use a combination of butter and milk or evaporated milk.
Excellent soup!!! I’ve tried many variations of the soup, but yours is the best. As the weather cools down, this is going to be my go-to soup.
Yummy 😋
Delish
I’ve made this several times now and it’s always a huge hit! Thank you for sharing!
So glad you enjoy it!
I love this soup my son gave it to me now I can’t stop eating it