Zuppa Toscana Soup Recipe
The search for the ultimate copycat recipe for Olive Garden’s Zuppa Toscana Soup is officially over! This Toscana Soup recipe fills your bowl with the same flavor and exceeds all your expectations, all in under an hour!
The Best Olive Garden Copycat Recipe
Zuppa Toscana Soup is undoubtedly the most popular soup at Olive Garden! And for good reason, too! Afterall, what’s not to love about a soup with a creamy base that’s studded with tender potatoes, ground Italian sausage, crisp bacon bits, and LOTS of mouthwatering flavor?!
And just like at Olive Garden, you can enjoy unlimited refills on your bowl of soup but for a fraction of the price, without even leaving home! Make this soup as a cozy comfort meal on a chilly night or serve it up when your friends and family are over for a crowd-pleasing, impressive meal!
There’s no kitchen letdown worse than a copycat recipe that promises to deliver but ends up being a flop that tastes nothing like the original. To make sure I delivered the very BEST copycat recipe for Zuppa Toscana soup I did lots of recipe testing, research, and even compared it to a bowl of the authentic stuff!
Therefore, I was able to create a copycat recipe that you can run to the kitchen with and TRUST that it will turn out absolutely delicious!
Ingredients For Zuppa Toscana Soup
Toscana soup is made of meat, spices, vegetables, and a creamy broth! These easy ingredients combine to make a soup that’s BIG on flavor while also delivering a meal in under an hour, the best of both worlds!
Chicken broth, water, and heavy cream combine to create the creamy base of this Olive Garden Zuppa Toscana soup copycat recipe. From there, it’s loaded with crispy bacon bits, ground sausage, and tender diced potatoes, while the addition of minced garlic cloves, Italian seasoning, and kale rounds it out to perfection!
How To Make Zuppa Toscana Soup
- Chop the bacon into small pieces, then add it to a large soup pot or Dutch oven.
- Add the Italian sausage to the soup pot along with the bacon. Then cook the meat over medium-high heat until crispy.
- Drain any excess fat, but leave a tablespoon or two in the pot. Afterward, add the chopped onions and minced garlic to sauté.
- Pour in the chicken broth and water. Then add in the diced red potatoes, Italian seasoning, sea salt, and black pepper.
- Bring the soup to a boil, then reduce the heat to medium and simmer until the potatoes are cooked through.
- Rip the kale up into bite-sized pieces, discarding the stems.
- Add the kale leaves and heavy cream to the soup. Gently stir the soup to combine.
- Cook over medium heat and then serve warm to enjoy!
How To Serve Zuppa Toscana Soup
If you’re looking for the complete Olive Garden experience, pair this soup with breadsticks and a fresh garden salad! My Easy Stuffed Cheese Breadsticks or Easy Garlic Parmesan Breadsticks would both taste delicious with a bowl of this soup!
You can also enjoy saltine crackers, oyster crackers, or even store-bought or homemade dinner rolls with your bowl of soup!
If you’ll be enjoying this soup at a party or gathering, then you can serve it right from a slow cooker. I recommend cooking the soup according to the instructions, then pouring it into the crockpot and setting it to warm. Just be sure to stir the soup frequently to prevent it from sticking to the bottom of the slow cooker.
Storage Instructions For Zuppa Toscana Soup
Once the Zuppa Toscana Soup has cooled, transfer the leftovers into an airtight container and store it in the refrigerator. You can then enjoy the leftover soup for up to 3 days!
Can You Freeze Zuppa Toscana Soup?
Yes, Zuppa Toscana Soup can be frozen! To freeze, place the soup in an airtight freezer-safe container or a Ziploc bag. Then store it in the freezer to enjoy within 3 months. To reheat the soup, do so slowly in a soup pot on the stove over low heat!
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Zuppa Toscana Soup
Ingredients
- 6 ounces bacon raw, about 5 or 6 strips
- 1 pound mild Italian sausage or sweet
- 1 medium onion diced
- 3 cups kale chopped
- 4 large red potatoes diced
- 5 cloves garlic minced
- 2 cups chicken broth
- 4 cups water
- ¼ teaspoon Italian seasoning
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1 cup heavy cream
Instructions
- Chop the 6 ounces bacon into small pieces on a cutting board, then add them to a large heavy-bottomed pot.
- Add the 1 pound mild Italian sausage to the soup pot with the bacon pieces, then bring to medium-high heat over the stovetop. Use a wooden spoon or spatula to break up the sausage.
- Cook the sausage and bacon until thoroughly crispy, turning over the meat occasionally, about 15 minutes.
- Meanwhile, prep the vegetables by chopping 1 medium onion, 4 large red potatoes, and 3 cups kale (discard the stems), and mincing 5 cloves garlic.
- Drain the fat, leaving 1 to 2 tablespoons in the pot. Then, add the chopped onion and minced garlic5 cloves garlic to the pot and saute for 1 to 2 minutes.
- Next, add the 2 cups chicken broth, 4 cups water, diced potatoes, ¼ teaspoon Italian seasoning, 1 teaspoon sea salt, and ½ teaspoon black pepper.
- Bring the soup to a boil, then reduce the heat to medium and simmer for 15 minutes (this will cook the potatoes).
- Add the chopped kale leaves and 1 cup heavy cream to the soup, then gently stir.
- Cook for 5 additional minutes over medium-low heat, then serve warm. Enjoy!
Nutrition
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