Gimme Some Oven

Zuppa Toscana (Olive Garden Copycat)

This post may contain affiliate links. Please read my disclosure policy.

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.

Learn how to make this favorite Olive Garden soup on the stovetop or in the slow cooker! This Zuppa Toscana recipe is super easy to make, naturally gluten-free, and full of the most delicious zesty, creamy flavors. So grab some Italian sausage, kale, potatoes, bacon, Parmesan, and garlic, and make it happen! Crock-pot instructions also included.

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

Learn how to make this favorite Olive Garden soup on the stovetop or in the slow cooker! This Zuppa Toscana recipe is super easy to make, naturally gluten-free, and full of the most delicious zesty, creamy flavors. So grab some Italian sausage, kale, potatoes, bacon, Parmesan, and garlic, and make it happen! Crock-pot instructions also included.

Learn how to make this favorite Olive Garden soup on the stovetop or in the slow cooker! This Zuppa Toscana recipe is super easy to make, naturally gluten-free, and full of the most delicious zesty, creamy flavors. So grab some Italian sausage, kale, potatoes, bacon, Parmesan, and garlic, and make it happen! Crock-pot instructions also included.

This recipe includes affiliate links.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Zuppa Toscana Recipe

Zuppa Toscana (Olive Garden Copycat)

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 8 servings 1x

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

Scale
  • 1 pound Italian sausage (I recommend spicy)
  • 3 garlic cloves, minced
  • 1 medium white onion, peeled and diced
  • 1.5 pounds Yukon Gold potatoes, washed and diced
  • 4 cups chicken stock
  • 2 cups water
  • 2 cups chopped fresh kale
  • 1 cup heavy whipping cream (or half and half)
  • Kosher salt and freshly-ground black pepper
  • 6 pieces bacon, cooked and chopped

Instructions

  1. 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.
  2. 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, water, 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.
  3. Serve warm, garnished with the bacon bits.

Notes

Slow Cooker Version:

  1. 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.
  2. Add cooked sausage, garlic, onion, potatoes, chicken stock and water 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.
  3. Serve warm, garnished with the bacon bits.

Instant Pot (Pressure Cooker) Version:

  1. 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.)
  2. Add cooked sausage, garlic, onion, potatoes, chicken stock and water to the bowl of the Instant Pot, and stir to combine.
  3. 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.
  4. Stir in the kale and cream, and simmer for an additional 5 minutes.  Season with salt and pepper to taste.
  5. 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.

Share this Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

92 comments on “Zuppa Toscana (Olive Garden Copycat)”

  1. Delicious! Easy! So good!

    Added a little dill which was nice.

    Next time I might add some flour before adding the liquid to the onions to break up the fat a little. (I did not rinse my sausage!)

  2. Super easy to make! My family went back for seconds! I substituted fresh spinach for kale (forgot to buy). This recipe could be altered in multiple ways by adding pasta for potatoes, extra veggies or different protein and still be delicious.

  3. we added tortellini instead of potatoes and we added chipotle chili powder and it was DANK!

  4. Was good but next time I’m leaving out the onions. I used the crock pot method and had to add time, on high.

  5. Delicious!! Will be making again!

  6. Should I add some flour and if so when and how much? My soup was very watery. Is there a reason stock is added and then water? Doesn’t that make it more watery and in need of more salt added?

  7. I made this with Beyond Meat Hot Italian sausage. I sautéed the onions in olive oil and mixed in red pepper flakes for added flavor. I also subbed vegetable broth and mixed in some vegetable Better than Bouillon for extra flavor as I find vegetable broth a bit bland, but I’m vegetarian so it’s a must. Turned out amazing!

  8. Can I substitute something for the kale? Not a fan

  9. Easy to make and delicious.

  10. One word: awesome!

  11. I made this recipe for the first time last night and doubled it because I have three teens. I ran out of space in the pot when I was adding the liquids, so I ended up just using chicken broth and no water. That and not using the bacon are the only things I changed, and my family absolutely loved it. My 14 year old son said it was amazing, and everyone had seconds. It will definitely go into our regular rotation. I’ll definitely keep leaving out the water because the flavor really packed a punch, and I don’t want to dial it down.

  12. So good!!! I made it once with vegan sausage and it felt like it was lacking in the yummy oil from the sausage being cooked.. so made it with spicy Italian sausage (spicy was sooo good) and it really just made it so much better. Still felt like it was lacking some kind of herb or spice or something. We added Italian seasoning and it was delish!!

  13. I love this soup. Made as directed. Brothy creamy wonderfulness. We also make your copy cat Olive Garden minestrone. Delicious!

  14. I have made this recipe countless times, and everytime it turns out great!! This is so delicious that my husband always wants it. I use hot Italian sausage on the side…I don’t eat sausage but husband does, and I swap out the kale for baby spinach and it comes out perfect…we garnish with the bacon and fresh parmesan cheese…the parmesan goes so well with this soup…this is a brothy not creamy soup so it will be liquidy…but that’s what rolls and breadsticks are for….this recipe is definitely 5 stars in my house!!

  15. Awesome! It is fast and easy, my family loved it.

  16. Can you freeze this soup? I live alone and my waistline would expand greatly if I ate the whole pot!

  17. I love this soup so much! My Fiancé isn’t a fan of kale but he loves spinach, so I used it as substitute. I prefer kale, but it was still amazing ????

  18. This was really delicious. Big hit at the dinner table. I used mild sausage instead of spicy and a little more kale.