Copycat Olive Garden Zuppa Toscana

Bowl of Copycat-Olive-Garden-Zuppa-Toscana
5
(2)
Jump to Recipe

Did you know that Olive Garden makes all of their soups in-house daily? I know this because I actually worked there for more than a decade, believe it or not! But the fact that the soups are made from scratch must be the reason they are one of the best things on the OG menu. If you’re like me, and want to save time, money, and relax at home – this Copycat Olive Garden Zuppa Toscana recipe tastes just like the real thing!

This recipe makes a huge pot of delicious, spicy sausage and potato soup filled with bright green kale leaves! Everything comes together in just one pot, and all of the ingredients are easy to find at any local grocery store.

Preparing the Ingredients

For this recipe, things move quickly, so you will want all of the ingredients on hand and prepared ahead of time. This is especially true for the entire head of peeled and minced garlic! The onion and kale should also be prepared beforehand so you can keep moving through the recipe without distraction. I like to partially peel the potatoes so they still look a bit rustic in the soup, but I don’t leave so much skin on that it affects the texture.

Making the Copycat Olive Garden Zuppa Toscana

In a large pot or Dutch oven over medium-high heat, sauté chopped bacon until browned (about 5-7 minutes). Transfer to paper towel lined plate and set aside. Remove all but 1 tablespoon of the bacon grease from the pot.

Next, sauté and crumble the Italian sausage, seasoning the meat with crushed red pepper, a pinch of salt and black pepper, and the dried basil and oregano. Once browned and cooked through, transfer sausage to the paper towel lined plate and set aside.

Browning Ground Sausage in Pot

Remove all but 1 tablespoon of grease from the pot. Add in 2 tablespoons of butter and stir until melted.

Butter and Grease in Dutch Oven

Add the diced onion and sauté until translucent, about 3-4 minutes. Add in the minced garlic and sauté for 1-2 more minutes.

Garlic and Onions in Pot

Pour in the chicken broth and water, stirring to combine. The soup doesn’t look like much at this point, but it will all come together at the end!

Broth and Water Added to Pot

Stir in the sliced potatoes, and bring to a boil. Reduce heat to simmer for 14-15 minutes or until potatoes are easily pierced with a fork.

Potatoes added to Pot

Transfer the cooked bacon and sausage from earlier back into the pot. Bring to a light boil for 1-2 minutes, then reduce heat back to low.

Stir in heavy cream and season with more salt and pepper, to taste. Add the Kale 5 minutes before serving. Serve with fresh grated Parmesan, as desired.

Copycat-Olive-Garden-Zuppa-Toscana Cream and Kale
Bowl of Copycat-Olive-Garden-Zuppa-Toscana
Bowl of Copycat-Olive-Garden-Zuppa-Toscana

Copycat Olive Garden Zuppa Toscana

Spicy, creamy sausage and potato soup with kale. Just like OG but made at home!
5 from 1 vote
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Course Main Course, Side Dish
Cuisine Italian
Servings 8

Ingredients
  

  • 8 oz Bacon, finely chopped
  • 1 lb Ground Italian Sausage
  • 1 tsp Crushed Red Pepper Flakes
  • 1/2 tsp Ground Basil
  • 1/2 tsp Ground Oregano
  • 2 Tbsp Salted Butter
  • 1 medium Yellow Onion, diced
  • 1 medium Garlic Head, about 10 cloves peeled and minced
  • 7 cups Chicken Broth
  • 3 cups Water
  • 5 medium Russet potatoes, halfway peeled, sliced into 1/4 inch pieces
  • 1 cup Heavy Whipping Cream
  • Kosher Salt and Black Pepper, to taste
  • 1 bundle Kale leaves, stripped and chopped (about 4-6 cups)

Instructions
 

  • Prepare the garlic, onion, potatoes, and kale as stated in ingredient list.
    In a large pot or Dutch oven over medium-high heat, sauté chopped bacon until browned (about 5-7 minutes). Transfer to paper towel lined plate and set aside. Remove all but 1 tablespoon of the bacon grease from the pot.
  • Sauté and crumble the Italian sausage, seasoning the meat with crushed red pepper, a pinch of salt and black pepper, and the dried basil and oregano. Once browned and cooked through, transfer sausage to the paper towel lined plate and set aside.
    Remove all but 1 tablespoon of grease from the pot. Add in 2 tablespoons of butter and stir until melted.
  • Add the diced onion and sauté until translucent, about 3-4 minutes. Add in the minced garlic and sauté for 1-2 more minutes.
    Pour in the chicken broth and water, stirring to combine. Stir in the sliced potatoes, and bring to a boil. Reduce heat to simmer for 14-15 minutes or until potatoes are easily pierced with a fork.
  • Transfer the cooked bacon and sausage from earlier back into the pot. Bring to a light boil for 1-2 minutes, then reduce heat back to low.
  • Stir in heavy cream and season with more salt and pepper, to taste. Add the Kale 5 minutes before serving. Serve with fresh grated parmesan, as desired.

Notes

*Add in additional crushed red pepper, as desired for more spice.
*Regular hot or mild ground sausage can be substituted, but the flavor is the best with Italian Sausage as stated in the recipe.
Keyword Best Soup Recipes, Copycat Olive Garden soup, Easy soup recipes, Kale, Olive garden zuppa toscana, Sausage and Potato soup, Zuppa toscana

Like this recipe? Try my Fully Loaded Baked Potato Soup next!

Fully-Loaded-Baked-Potato-Soup in Bowl 3

How useful was this post?

Click on a star to rate it!

Average rating 5 / 5. Vote count: 2

No votes so far! Be the first to rate this post.

As you found this post useful...

Follow us on social media!

We are sorry that this post was not useful for you!

Let us improve this post!

Tell us how we can improve this post?

1 thought on “Copycat Olive Garden Zuppa Toscana”

Leave a Reply

Your email address will not be published.

Recipe Rating