Zuppa Toscana (Olive Garden Copycat) Recipe

Zuppa Toscana, a rich and creamy soup loaded with hearty Italian sausage, crispy bacon, tender potatoes, and vibrant greens, is a fan-favorite from Olive Garden. This homemade version captures the authentic flavors while allowing you to customize it to your liking. Whether you’re cooking for a cozy family dinner or entertaining guests, this comforting soup is sure to impress.

What Is Zuppa Toscana?

Zuppa Toscana, which translates to “Tuscan Soup,” combines the savory flavors of Italian sausage, smoky bacon, and creamy broth with tender potatoes and kale (or spinach). While inspired by Italian cuisine, its popularity skyrocketed thanks to Olive Garden’s rendition. This copycat recipe delivers the same indulgent taste right from your kitchen.

Why You’ll Love This Recipe

• Restaurant-quality flavor: A delicious copycat of Olive Garden’s iconic soup.
• Simple to make: Perfect for weeknight dinners with easy-to-follow steps.
• Customizable: Swap ingredients to suit dietary needs or preferences.
• Comforting and filling: A warm bowl that’s perfect for any season.

Ingredients

• 1 lb (450 g) Italian sausage (mild or spicy)
• 6 slices bacon, chopped
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups (950 ml) chicken broth
• 4 medium potatoes, thinly sliced or cubed
• 1 cup (240 ml) heavy cream
• 2 cups (60 g) kale or spinach, chopped
• ½ tsp crushed red pepper flakes (optional)
• ½ tsp salt (or to taste)
• ½ tsp black pepper
• Optional: Grated Parmesan cheese for garnish

Step-by-Step Instructions

Preparing the Meat

1. In a large pot, cook the chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the drippings in the pot.
2. Add the Italian sausage to the pot. Cook until browned, breaking it into small crumbles with a wooden spoon. Remove and set aside with the bacon.

Cooking the Vegetables

3. In the same pot, sauté the diced onion in the remaining drippings until softened, about 5 minutes.
4. Add the minced garlic and stir for 1 minute until fragrant.

Making the Soup Base

5. Pour in the chicken broth and stir. Add the sliced or cubed potatoes to the pot.
6. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.

Combining Ingredients

7. Return the cooked sausage and bacon to the pot. Stir in the heavy cream and chopped kale (or spinach). Simmer for 2-3 minutes until the greens are wilted.
8. Season with salt, black pepper, and crushed red pepper flakes (if desired). Taste and adjust the seasoning as needed.

Serving Suggestions

Serve Zuppa Toscana hot with a sprinkle of grated Parmesan cheese on top. Pair it with a side of crusty bread, garlic breadsticks, or a simple green salad for a complete meal.

Storing and Freezing

Storage Tips

• Allow the soup to cool completely before transferring it to an airtight container.
• Store in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or cream if needed.

Freezing Instructions

• For best results, freeze the soup without the cream and greens.
• Let the soup cool, then transfer to freezer-safe containers or bags, leaving space for expansion.
• Freeze for up to 3 months. Thaw in the refrigerator overnight, then reheat and add the cream and greens before serving.

Recipe Variations

• Gluten-free: Use a gluten-free chicken broth.
• Dairy-free: Substitute heavy cream with coconut milk or a plant-based cream alternative.
• Vegetarian: Replace sausage and bacon with plant-based alternatives and use vegetable broth.
• Lower carb: Swap potatoes for cauliflower florets to reduce carbs.

FAQs

Can I use frozen kale or spinach?
Yes, frozen greens work well. Just thaw and drain any excess moisture before adding them to the soup.

What type of potatoes should I use?
Russet or Yukon Gold potatoes work best as they hold their shape well during cooking.

Can I make this soup in a slow cooker?
Yes! Brown the bacon and sausage first, then add all ingredients (except cream and greens) to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the cream and greens 30 minutes before serving.

Zuppa Toscana is a rich, creamy soup that’s both hearty and satisfying. This Olive Garden copycat recipe brings restaurant-quality flavor to your home with minimal effort. Try it today and let us know how it turned out!

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