Zuppa Toscana | Lunch & Dinner Menu | Olive Garden Italian Restaurant
Are you craving the famous Olive Garden Zuppa Toscana recipe but want to make it at home? This easy copycat version captures the creamy, hearty essence of the restaurant favorite, loaded with Italian sausage, tender potatoes, crisp kale, and a touch of bacon for extra flavor. Ready in under 45 minutes, it’s perfect for cozy dinners, meal prep, or impressing guests. Whether you’re a soup lover or new to Tuscan-inspired dishes, this Olive Garden Zuppa Toscana recipe is simple, satisfying, and even better than takeout—no endless breadsticks required!
Why You’ll Love This Olive Garden Zuppa Toscana Recipe
- Simple Ingredients: Uses everyday items like sausage, potatoes, and kale—easy to find at any grocery store.
- One-Pot Wonder: Minimal cleanup with everything cooked in a single pot for convenience.
- Rich and Creamy: Heavy cream creates a velvety broth without being overly heavy.
- Customizable Heat: Adjust the spice with mild or hot sausage and red pepper flakes.
- Comfort Food Classic: Hearty enough for a meal, with flavors that mimic Olive Garden’s beloved soup.
This Olive Garden Zuppa Toscana recipe is a fan-favorite copycat, often rated higher than the original for its homemade freshness.
Ingredients for Olive Garden Zuppa Toscana
This recipe serves 6-8 and features straightforward, flavorful ingredients.
- 1 lb Italian sausage (mild or hot, casings removed) – For that signature savory kick.
- 4 slices bacon, chopped – Adds smokiness; turkey bacon works for a lighter option.
- 1 medium onion, diced – Yellow or white for subtle sweetness.
- 3 cloves garlic, minced – Fresh for the best aroma.
- 4 large russet potatoes, peeled and sliced into 1/4-inch rounds – About 4-5 cups; Yukon gold as a substitute.
- 6 cups low-sodium chicken broth – For the base; vegetable broth for a twist.
- 2 cups kale, stems removed and chopped – Fresh and sturdy for texture.
- 1 cup heavy cream – Creates creaminess; half-and-half for fewer calories.
- 1/2 teaspoon red pepper flakes (optional) – For heat.
- Salt and black pepper to taste
Optional add-ins: Parmesan cheese for garnish or a splash of white wine for depth.
Step-by-Step Instructions: How to Make Olive Garden Zuppa Toscana
These easy steps yield a flavorful soup—use a large pot or Dutch oven!
- Cook the Sausage: In a large pot over medium heat, brown the Italian sausage, breaking it up with a spoon, until cooked through (about 5-7 minutes). Remove and set aside, leaving some fat in the pot.
- Crisp the Bacon: Add the chopped bacon to the pot and cook until crispy (4-5 minutes). Remove and set aside with the sausage, reserving 1-2 tablespoons of drippings.
- Sauté Aromatics: Add the diced onion and minced garlic to the pot. Sauté for 2-3 minutes until softened and fragrant.
- Add Potatoes and Broth: Stir in the sliced potatoes, chicken broth, red pepper flakes (if using), salt, and pepper. Bring to a boil, then reduce heat and simmer for 10-15 minutes until potatoes are tender.
- Incorporate Greens and Cream: Add the chopped kale, cooked sausage, and bacon. Simmer for 3-5 minutes until kale wilts. Stir in the heavy cream and heat through without boiling.
Pro Tip: Slice potatoes evenly for consistent cooking.
Prep Time, Cook Time, and Servings
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 8
- Yield: About 10 cups
Nutritional Information for Olive Garden Zuppa Toscana (Per Serving)
Based on 8 servings, this Olive Garden Zuppa Toscana recipe is a comforting option. Nutrition is approximate and based on standard ingredients; values may vary.
| Nutrient | Amount per Serving | % Daily Value* |
|---|---|---|
| Calories | 220 kcal | 11% |
| Total Fat | 15g | 19% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 45mg | 15% |
| Sodium | 790mg | 34% |
| Total Carbohydrates | 15g | 5% |
| Dietary Fiber | 2g | 7% |
| Sugars | 2g | – |
| Protein | 7g | 14% |
*Percent Daily Values are based on a 2,000-calorie diet. This soup provides vitamins A and C from kale and potatoes. For lower sodium, use unsalted broth.
Tips for the Best Olive Garden Zuppa Toscana
- Choose the Right Sausage: Hot Italian sausage adds spice; mild keeps it family-friendly.
- Potato Prep: Don’t overcook potatoes—aim for fork-tender to avoid mushiness.
- Kale Substitutes: Spinach wilts faster if you prefer a milder green.
- Thicken Naturally: The starch from potatoes helps; no need for flour.
- Make It Ahead: Flavors deepen overnight, so prepare in advance.
Variations on This Olive Garden Zuppa Toscana Recipe
- Slow Cooker Version: Brown sausage and bacon first, then add all to a Crock-Pot on low for 4-6 hours; stir in cream at the end.
- Lightened Up: Use turkey sausage, turkey bacon, and half-and-half to cut calories to around 180 per serving.
- Vegetarian: Swap sausage for plant-based crumbles and use vegetable broth.
- Instant Pot: Sauté sausage and bacon on sauté mode, add ingredients, pressure cook for 5 minutes, then add cream.
- Extra Veggies: Add carrots or zucchini for more nutrition.
Storage and Freezing Instructions
- Room Temperature: Consume within 2 hours for safety.
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Cool completely, then freeze in portions for up to 3 months. Thaw in the fridge.
- Reheating: Warm on the stovetop over low heat, adding broth if thickened; avoid boiling to prevent curdling.
Frequently Asked Questions About Olive Garden Zuppa Toscana
Can I make this recipe dairy-free?
Yes! Use coconut cream or a dairy-free alternative for the heavy cream.
What type of potatoes work best?
Russet for their starchiness, but red potatoes hold shape better if you prefer.
Is this soup gluten-free?
Naturally yes, as long as your broth and sausage are gluten-free.
How spicy is the original?
Mild with a kick—adjust red pepper flakes to match Olive Garden’s level.
Ready to recreate this Olive Garden Zuppa Toscana recipe at home? It’s a simple, soul-warming dish that’s sure to become a staple. Share your version in the comments—buon appetito!