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Olive Garden Zuppa Toscana Recipe (Better Than the Restaurant!)

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Olive Garden Zuppa Toscana Recipe (Copycat)

Craving the cozy comfort of Olive Garden’s famous Zuppa Toscana? This creamy, crave-worthy copycat soup brings rustic Italian flavors—garlic, sausage, potatoes, and kale—straight to your kitchen. It’s a one-pot wonder made with pantry staples, perfect for busy weeknights, lazy Sundays, or anytime you need a little edible TLC.

Whether you’re chasing restaurant nostalgia or just want a bowl of Creamy Italian Sausage Soup, this Olive Garden Zuppa Toscana recipe delivers big flavor with minimal fuss.

Zuppa Toscana with sausage, kale, and potatoes in creamy broth

Why You’ll Love This Copycat Zuppa Toscana

Just Like Olive Garden’s Famous Soup

Velvety broth, savory sausage, and tender potatoes—every spoonful tastes like the real deal.

Easy Ingredients You Already Have

No fancy shopping trips required. You probably have everything on hand.

Budget-Friendly Comfort Food

Feeds a crowd, freezes beautifully, and costs less than a single restaurant bowl.

A steaming bowl of creamy Zuppa Toscana soup with sausage, potatoes, and kale, styled in soft pastel tones with overlay text reading “Creamy Comfort in a Bowl – Copycat Zuppa Toscana You’ll Crave.”

Ingredients for Olive Garden Zuppa Toscana Soup

This Tuscan soup is all about simple ingredients that pack a punch. Here’s what you’ll need:

  • 1 lb Italian sausage (mild or hot)
  • ¼–½ tsp crushed red pepper flakes (optional heat)
  • 1 cup chopped onion (yellow or white)
  • 2 large russet potatoes, halved and sliced ¼” thick
  • 1 (14 oz) can chicken broth
  • 4 cups water
  • 2 garlic cloves, minced
  • ⅓ cup cooked bacon pieces (or pancetta)
  • Salt and pepper, to taste
  • 2 cups chopped kale (or spinach, escarole, collards)
  • 1 cup heavy cream (or coconut milk for dairy-free)

Optional Add-ins: Parmesan cheese, white wine vinegar, fennel seeds

Step-by-Step Olive Garden Zuppa Toscana Recipe

  1. Brown the Sausage Cook sausage in a skillet over medium heat until browned. Add red pepper flakes, cook 1 more minute. Set aside.
  2. Simmer the Base In a soup pot, combine onion, potatoes, broth, water, and garlic. Simmer until potatoes are fork-tender (15–20 minutes).
  3. Add the Flavor Stir in sausage, bacon, salt, and pepper. Simmer 10 more minutes.
  4. Finish with Cream & Greens Reduce heat. Add kale and cream. Warm through gently—don’t boil. Serve hot with crusty bread.

Try our Olive Garden-style Chicken Scampi for the full trattoria experience.

A bowl of easy Zuppa Toscana with sausage, kale, and potatoes, rich in flavor, just like Olive Garden's recipe.

Expert Tips for the Best Zuppa Toscana

Substitutions

  • Greens: Spinach, chard, collards, arugula
  • Sausage: Turkey sausage, plant-based crumbles
  • Cream: Coconut milk, oat or almond creamer

Make It Lighter

  • Use cauliflower instead of potatoes for keto
  • Swap cream for unsweetened non-dairy options

Storage & Freezing

  • Refrigerate up to 3 days
  • Freeze without cream, then add fresh when reheating
  • Reheat gently on stovetop—no boiling!
Pro Tip: If using delicate greens like spinach or arugula, portion them into bowls and ladle the hot soup over top to preserve texture and color. It adds a restaurant-style finish with zero fuss!

Variations You’ll Love

Spicy Zuppa Toscana

Use hot sausage, extra red pepper flakes, or Calabrian chili oil.

Vegetarian / Vegan Option

Sub sausage with white beans or plant-based crumbles. Use veggie broth and coconut milk.

Slow Cooker or Instant Pot Version

Brown sausage first, then add all ingredients except cream and greens. Cook on low 4–6 hours or pressure cook 10 minutes. Stir in cream and greens at the end.

A bowl of the best copycat Olive Garden Zuppa Toscana featuring creamy broth, sausage, kale, and tender potatoes.

FAQs About Olive Garden’s Zuppa Toscana

What does “Zuppa Toscana” mean?

It translates to “Tuscan Soup”—a rustic, hearty dish from Italy’s Tuscany region.

How long does it keep in the fridge?

Up to 3 days in an airtight container. Flavors deepen overnight!

Can I freeze Zuppa Toscana?

Yes—just leave out the cream before freezing. Add it fresh when reheating.

A steaming bowl of creamy Zuppa Toscana soup with sausage, potatoes, and kale, styled in soft pastel tones with overlay text reading “Creamy Comfort in a Bowl – Copycat Zuppa Toscana You’ll Crave.”

Jazz It Up! Your Way to Zuppa Greatness

Zuppa Toscana is a canvas for comfort. Stir in your own flavor story:

  • Gluten-Free: Naturally grain-free—just check labels
  • Keto-Friendly: Swap potatoes for cauliflower
  • Dairy-Free: Use coconut milk or unsweetened creamers
  • Extra Creamy: Mash a few potatoes or add cream cheese

More Olive Garden Recipes You’ll Love:

Zuppa Toscana (Olive Garden Copycat) – Creamy, Easy & Authentic
Yield: 6-8 Servings

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

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Craving Olive Garden’s Zuppa Toscana? This easy copycat recipe is rich, creamy, and ready in 45 minutes. One-pot comfort for cozy dinners and family weekends.

Ingredients

Main Ingredients

  • 1 lb bulk Italian sausage (mild or hot—your call!)
  • ¼–½ tsp crushed red pepper flakes
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 2 large russet potatoes, halved and sliced
  • 1 (14 oz) can chicken broth
  • 4 cups water

Flavor Boosters

  • ⅓ cup cooked bacon pieces (or pancetta)
  • Salt and pepper to taste

Creamy Finish

  • 2 cups chopped kale (or spinach)
  • 1 cup heavy cream (or full-fat coconut milk)
  • Don’t forget the crusty bread or Parmesan for serving!

Instructions

  • Brown the Sausage: In a medium skillet, cook the Italian sausage over medium heat until fully browned. Add the crushed red pepper flakes and cook for another minute. Set aside.
  • Cook the Potatoes and Onions: In a large saucepan or soup pot, combine the chopped onion, sliced potatoes, chicken broth, water, and minced garlic. Bring to a simmer over medium heat and cook until the potatoes are tender, about 15-20 minutes.
  • Combine Everything: Stir in the browned sausage, bacon pieces, and a dash of salt and pepper. Simmer for an additional 10 minutes to let the flavors meld together.
  • Add the Finishing Touches: Reduce the heat to low and stir in the chopped kale and heavy cream. Heat through, but don’t let it boil. Serve hot and enjoy!

    • Notes


    Expert Tips:

    Make Ahead: Brown sausage & prep veggies 2 days early.

    Serving: Add grated Parmesan & crusty bread for extra indulgence.

    Storage: Keeps 3 days in fridge. Reheat gently on stovetop—don’t boil!

    Nutrition Information:

    Yield:

    6

    Serving Size:

    1
    Amount Per Serving: Calories: 562Total Fat: 37gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 21gCholesterol: 94mgSodium: 920mgCarbohydrates: 35gFiber: 4gSugar: 6gProtein: 22g

    Nutritional information may not be accurate

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    © Julee
    Cuisine: Italian / Category: CopyCat Recipes
    A creamy bowl of Zuppa Toscana soup with sausage, potatoes, and kale, styled in soft pastel tones with overlay text reading “Creamy Comfort in a Bowl – Copycat Zuppa Toscana You’ll Crave.”

    About Julee Morrison

    Julee Morrison is an author and writer with over 35 years of experience in parenting and family recipes. She’s the author of four cookbooks: The Instant Pot College Cookbook, The How-To Cookbook for Teens, The Complete Cookbook for Teens, and The Complete College Cookbook.Available on Amazon,

    Her work has appeared in The LA Times, Disney’s Family Fun Magazine, Bon Appétit, Weight Watchers Magazine, All You, Scholastic Parent & Child, and more.

    Her article "My Toddler Stood on Elvis' Grave and Scaled Over Boulders to Get to a Dinosaur" appeared on AP News, and her parenting piece “The Sly Way I Cured My Child's Lying Habit” was featured on PopSugar.

    Outside of writing, Julee enjoys baking, reading, collecting crystals, and spending time with her family. You can find more of her work at Mommy’s Memorandum.

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