This Zuppa Toscana soup recipe (inspired by The Olive Garden) is quick and easy to make, naturally gluten-free, and SO comforting and delicious! Stovetop, slow cooker and Instant Pot (pressure cooker) instructions included below.
Somehow, in all my 27 long years of life, I was never introduced to The Olive Garden’s famous “Zuppa Toscana” soup — until this week.
One of my good friends lives right by the OG, and suggested we pop over for their unlimited soup/salad lunch on our day off. And then she insisted — as I was about to order the minestrone — that I try the creamy zuppa instead. I actually really like a good minestrone, but decided to take her word for it. And oh my goodness, I’m so glad I did.
This soup is the best!!!
(And dare I say, a wee bit dangerous on the “unlimited” menu, ha.)
Seriously, I couldn’t get enough of it. So of course I had to come home and try making a batch for myself. Turns out, it’s incredibly easy to make at home, easy to lighten up a wee bit (I used half and half instead of traditional heavy cream, and also added in extra kale), and it’s SO comforting and delicious. You’ve gotta try it.
Zuppa Toscana Soup Recipe | 1-Minute Video
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Zuppa Toscana (Olive Garden Copycat)
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings
Description
This Zuppa Toscana recipe (inspired by the classic dish at The Olive Garden) is easy to make, full of the most delicious zesty Italian flavors, and it’s so cozy and comforting!
Ingredients
- 1 pound ground Italian sausage (I recommend spicy)
- 3 garlic cloves, minced
- 1 medium white onion, peeled and diced
- 1.5 pounds Yukon Gold potatoes, diced
- 5 to 6 cups chicken stock
- 2 to 3 cups chopped fresh kale
- 1 cup heavy whipping cream
- fine sea salt and freshly-ground black pepper
- 6 pieces bacon, cooked and crumbled
Instructions
- Cook sausage in a large stockpot over medium-high heat until browned and cooked through, breaking the sausage into small pieces as it cooks. Use a slotted spoon to transfer the cooked sausage to a separate plate, reserving 1 tablespoon grease in the stockpot for later*, and discarding the excess grease. (I actually like to briefly rinse my cooked sausage in a strainer to remove even more excess grease.) Set aside.
- Add onions to the stockpot (with the grease), and sauté for 5 minutes, stirring occasionally. Add garlic, and sauté for 1 minute, stirring occasionally. Add the potatoes, chicken stock, and cooked sausage, and continue cooking until the mixture reaches a simmer. Reduce heat to medium-low, and simmer for 10 minutes, or until the potatoes are tender. Stir in the kale and cream, and simmer for an additional 5 minutes. Season with salt and pepper to taste.
- Serve warm, garnished with the bacon bits.
Notes
Slow Cooker Version:
- Cook sausage in a large stockpot over medium-high heat until browned and cooked through, breaking the sausage into small pieces as it cooks. Use a slotted spoon to transfer the cooked sausage to a separate plate. (I actually like to briefly rinse my cooked sausage in a strainer to remove even more excess grease.) Set aside.
- Add cooked sausage, garlic, onion, potatoes, and chicken stock to a slow cooker, and stir to combine. Cover and cook on low heat for 6-8 hours, or on high heat for 3-4 hours, until the potatoes are tender. Stir in the kale and cream, and simmer for an additional 5 minutes. Season with salt and pepper to taste.
- Serve warm, garnished with the bacon bits.
Instant Pot (Pressure Cooker) Version:
- Press the “Sauté” button on your Instant Pot. Add the Italian sausage, and sauté until browned and cooked through, breaking the sausage into small pieces as it cooks. Press “Cancel” on the Instant Pot. Use a slotted spoon to transfer the cooked sausage to a separate plate, and drain and discard the excess grease in the Instant Pot. (I actually like to briefly rinse my cooked sausage in a strainer to remove even more excess grease.)
- Add cooked sausage, garlic, onion, potatoes, and chicken stock to the bowl of the Instant Pot, and stir to combine.
- Press “Manual”, then press “Pressure” until the light on “High Pressure” lights up, then adjust the +/- buttons until time reads 10 minutes. Cook. Then very carefully, turn the vent to “Venting” for quick release, and wait until all of the steam has released and the valve has dropped. Remove the lid.
- Stir in the kale and cream, and simmer for an additional 5 minutes. Season with salt and pepper to taste.
- Serve warm, garnished with the bacon bits.
*Stovetop Version: If you would rather not sauté the onions in the grease, you can sub in 1 tablespoon olive oil instead.
Love this dupe recipe! The only changes I made were adding 1 chopped bell pepper and 1 chopped jalapeno. Thank you!
Easy and so delicious! I use homemade turkey Italian sausage and usually have to add a little fat for sautéing the veggies. I use spinach instead of kale, coarsely chopped and added right before serving. I’ve done it with and without bacon – it’s great either way. Sometimes I add smoked paprika or liquid smoke if I don’t have bacon in the house but want a similar taste.