Zuppa Toscana Soup (Olive Garden Copycat Recipe)

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Craving Olive Garden’s famous Zuppa Toscana soup? You can make it at home! This copycat recipe is easy and tastes just like the real thing. You’ll love this hearty soup packed with sausage, bacon, potatoes, and kale in a creamy broth.

Ready in about an hour, this recipe serves 12 and is perfect for family dinners or meal prep. Pair it with some homemade breadsticks for the full Olive Garden experience right in your kitchen.

Exact Ingredients List

Here’s what you’ll need to make this tasty Zuppa Toscana soup:

• 4 strips thick-cut bacon, chopped
• 1 pound ground sweet Italian sausage
• 1 large yellow onion, diced
• 3 garlic cloves, minced
• 4 large potatoes, diced
• Pinch of red pepper flakes (optional)
• Salt and black pepper to taste
• 6 cups chicken broth
• 4 cups kale, chopped
• 1 cup heavy cream
• 1 teaspoon white wine vinegar

For serving:

• Olive Garden breadsticks or Tuscan bread (optional)

You can adjust the amount of red pepper flakes to make the soup spicier if you like. Feel free to use mild Italian sausage instead of sweet if you prefer.

Remember to have all your ingredients prepped before you start cooking. This will make the process much smoother and more enjoyable.

Instructions

Start by cooking the bacon in a large pot over medium-high heat until crispy. Set it aside on a paper towel-lined plate.

Next, brown the Italian sausage in the bacon grease. This should take about 5-10 minutes. Once done, set it aside with the bacon.

Now, cook the onions in the same pot until they’re soft and clear. This usually takes 5-8 minutes. Add the garlic and potatoes, cooking for another minute.

Season everything with red pepper flakes, salt, and pepper. Pour in the chicken broth and bring it to a boil. Then, lower the heat and let it simmer for about 15 minutes until the potatoes are tender.

Add the kale, heavy cream, and the cooked bacon and sausage back into the pot. Let it simmer for about 5 minutes until the kale is soft.

Finally, stir in the white wine vinegar. Your Zuppa Toscana is ready to serve! Pair it with some breadsticks or Tuscan bread for the full Olive Garden experience.

Possible Substitutes List & Recipe Variations

Want to switch things up with your Zuppa Toscana? Here are some tasty options:

Meat substitutes:

• Ground turkey for a leaner soup
• Spicy Italian sausage to add heat
• Chicken sausage for a lighter flavor

Veggie swaps:

• Spinach instead of kale
• Cauliflower to replace potatoes
• Add carrots for extra color and nutrients

Dairy alternatives:

• Half-and-half for a lighter cream base
• Coconut milk for a dairy-free version
• Almond milk to cut calories

You can also try these variations:

• Make it spicier with extra red pepper flakes
• Add white beans for more protein
• Throw in some mushrooms for an earthy taste
• Use sweet potatoes for a twist on the classic

Remember, you can adjust the ingredients to fit your taste. Don’t be afraid to experiment and make this soup your own!

Tips, Tricks & Storing

Want to make your Zuppa Toscana even better? Try these tips:

• Use spicy Italian sausage for extra kick
• Add a splash of white wine for depth
• Swap kale for spinach if you prefer

Make it ahead! Cook the soup without cream, then reheat and add cream just before serving.

To store leftovers:

1. Let soup cool completely
2. Transfer to airtight containers
3. Refrigerate up to 3 days or freeze up to 3 months

When reheating frozen soup, thaw overnight in the fridge first. Heat gently on the stove, stirring often. Add a little extra broth if needed to thin it out.

For a lighter version, try half-and-half instead of heavy cream. You can also use turkey sausage to cut calories.

Don’t forget to serve with warm, crusty bread for dipping! Homemade garlic bread pairs perfectly with this cozy soup.