Copycat Olive Garden Zuppa Toscana
Enjoy a bowl of one of Olive Garden’s most popular soups – Zuppa Toscana! This one-pot Copycat Olive Garden Zuppa Toscana is easy to make, loaded with Italian sausage, potatoes, kale, and heavy whipping cream!
Top each bowl of soup with freshly shredded Parmesan cheese, extra crushed red pepper, and crispy bacon bits.
Recipe Notes:
- This is a delicious restaurant-quality soup recipe that can be made ahead of time and stored in the fridge or freezer for later use.
- Consider omitting the crushed red pepper from this soup if you’ve opted to use spicy Italian sausage unless you want a spicier soup.
- I’ve used unsalted butter and unsalted chicken broth to make this soup. If you use salted butter and broth, taste the soup before adding salt.
WHAT VARIATIONS CAN I MAKE TO THIS SOUP?
- Swap out vegetables you don’t like for those you prefer or include additional vegetables.
- Use vegetable broth instead of chicken broth.
- Instead of potatoes, consider adding potato gnocchi to this soup or even pasta.
- Use shredded chicken or turkey if you aren’t in the mood for sausage.
Definitely! It contains nutrient-dense ingredients to ensure a well-balanced meal, including sausage and vegetables.
Leftover copycat Olive Garden Zuppa Toscana will last 3-4 days in the refrigerator when stored in an airtight container.
You can also freeze this soup for up to 2-3 months. Thaw overnight in the fridge and reheat on the stovetop or microwave.
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Copycat Olive Garden Zuppa Toscana
- In a large pot on medium heat, add Italian sausage. Use a wooden spoon to break apart sausage and cook until browned.
- Stir in onion and saute for 3-5 minutes or until tender and translucent.
- Add butter and stir until melted. Add garlic and cook for 1 minute or until fragrant.
- Add potatoes to the pot followed by chicken broth and water. Stir to combine.
- Increase heat to allow the liquid to come to a low boil for 5-6 minutes. Stir in kale leaves.
- Cover and decrease heat to allow the soup to simmer for 10 additional minutes or until potatoes are tender.
- Stir in heavy cream.
- Taste and season with additional salt and pepper if desired.
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Copycat Olive Garden Zuppa Toscana
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Ingredients
- 1 lb Italian sausage
- 1 ½ tablespoons garlic minced
- ½ medium onion finely diced
- ¼ cup unsalted butter
- 4 cups unsalted chicken broth
- 5 cups water
- 4 medium russet potatoes peeled and chopped into bite sized pieces
- 1 bunch kale large stems removed and chopped
- 2 cups heavy whipping cream
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon crushed red pepper
- Optional garnish: shredded parmesan cheese extra crushed red pepper
Instructions
- In a large pot on medium heat, add Italian sausage. Use a wooden spoon to break apart sausage and cook until browned.
- Stir in onion and saute for 3-5 minutes or until tender and translucent.
- Add butter and stir until melted. Add garlic and cook for 1 minute or until fragrant.
- Add potatoes to the pot followed by chicken broth and water. Stir to combine.
- Increase heat to allow the liquid to come to a low boil for 5-6 minutes. Stir in kale leaves.
- Cover and decrease heat to allow the soup to simmer for 10 additional minutes or until potatoes are tender.
- Stir in heavy cream.
- Taste and season with additional salt and pepper if desired.
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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