Zuppa Toscana (Olive Garden Copycat) – Creamy, Easy & Authentic

This Zuppa Toscana recipe, Olive Garden fans love, is rich, creamy, and easy to make at home.

If you’re anything like me, you’ve probably had those days where nothing quite hits the spot like a bowl of Olive Garden’s famous Zuppa Toscana. The rich, creamy broth, spicy sausage, and tender potatoes create the ultimate comfort food. The good news? You can recreate this savory masterpiece right in your kitchen!

This Copycat Zuppa Toscana Recipe is as close to the real deal as it gets—guaranteed to satisfy those cravings and perfect for chilly nights, meal prep Sundays, or when you just need a big bowl of cozy.

Inspired by the original Olive Garden Zuppa Toscana, this version brings the same comfort to your kitchen.

Why You’ll Love This Recipe

• Rich, creamy broth just like Olive Garden
• One-pot recipe, ready in 45 minutes
• Easy to make gluten-free, keto, or dairy-free
• Perfect for family dinners, cozy weekends, or meal prep

Ingredients

• 1 lb bulk Italian sausage (mild or hot)
• 1/4–1/2 tsp crushed red pepper flakes
• 1 cup chopped onion
• 2 large russet potatoes, halved and sliced into 1/4″ pieces
• 1 (14 oz) can chicken broth
• 4 cups water
• 2 garlic cloves, minced
• 1/3 cup cooked bacon pieces
• Salt and pepper to taste
• 2 cups chopped kale (or spinach)
• 1 cup heavy cream

How to Make Zuppa Toscana Recipe Olive Garden Style

1. Brown the Sausage: In a skillet over medium heat, cook the sausage until fully browned. Add the crushed red pepper flakes and cook 1 more minute. Set aside.
2. Simmer Base: In a large soup pot, combine onion, potatoes, broth, water, and garlic. Bring to a simmer and cook until potatoes are tender, 15–20 minutes.
3. Add Flavor: Stir in sausage, bacon, and season with salt and pepper. Simmer another 10 minutes.
4. Finish: Reduce heat to low, add kale and heavy cream, and warm through. Don’t boil. Serve immediately.

Jazz It Up!

• Spicier kick: Use hot Italian sausage or a 50/50 mix of mild and hot.
• Gluten-free: This soup is naturally free of gluten and grains.
• Keto version: Swap potatoes for cauliflower florets.
• Dairy-free: Use full-fat coconut milk instead of heavy cream—still rich and velvety!

Storage and Reheating Tips

• Make ahead: Prep sausage and chopped veggies up to 2 days in advance.
• Storing: Keep leftovers in an airtight container in the fridge for up to 3 days.
• To reheat: Warm gently on the stovetop; avoid boiling to keep the cream from separating.

Frequently Asked Questions

Can I use spinach instead of kale?
Absolutely. Spinach wilts faster, so stir it in right before serving.

Can I freeze Zuppa Toscana?
Yes—just leave out the cream before freezing. Stir it in when reheating.

How can I make it dairy-free?
Substitute the heavy cream with full-fat coconut milk for a still-luxurious finish.

More Olive Garden Copycat Favorites

• Instant Pot Tuscan Garlic Chicken
• Olive Garden Alfredo Sauce

Let’s Hear From You!

Tried this Olive Garden Copycat? Leave a comment and ⭐️⭐️⭐️⭐️⭐️ rating below—I’d love to hear how it turned out! And if you made your own twist, share that too. Happy cooking!