Olive Garden Zuppa Toscana Soup

I bet you have finished a bowl of the Olive Garden Zuppa Toscana Soup and wondered if you could make this soup. You can make your Zuppa Toscana taste just like the Olive Gardens soup recipe. Potatoes, Italian sausage, kale, onions, bacon, and cream make for a delicious and hearty soup. You don’t have to get a babysitter, or even leave your house to have soup just like Olive Garden Zuppa Toscana.
sausage and potato soup


Olive Garden Zuppa Toscana

Olive Garden Zuppa Toscana

  • Author:
  • Recipe Type: Soup
  • Prep time:15 minutes
  • Cook time:40 minutes
  • Serves: 8
Olive Garden Zuppa Toscana

Make this classic sausage, potato, and kale soup at home.

Ingredients

  • 1 pound sweet or hot Italian sausage links
  • 2 large russet potatoes, peeled, cut in half lengthwise, then sliced 1/4-inch thick
  • 1 large onion, chopped
  • 2 (14.5-ounce) cans chicken broth
  • 1 quart water
  • 2 garlic cloves, minced
  • 1/4 cup Oscar Mayer Real Bacon Bits (1/2 can)
  • Salt and pepper
  • 2 cups chopped fresh kale or Swiss chard
  • 1 cup heavy cream

Instructions

Preheat the oven to 300 degrees F. Put the sausages in a baking pan and roast for about 30 minutes, until cooked through. Drain on paper towels and cut into slices.

Place the potatoes, onions, chicken broth, water, and garlic in a pot and cook on medium heat until potatoes are done. Add the sausage, bacon, and salt and pepper to taste and simmer for another 10 minutes. Turn the heat to low. Add kale, the cream, and more water, if necessary. Heat thoroughly and serve.

Print Recipe

Additional Notes You may wish to add about 1/2 teaspoon fennel seeds to this for an extra taste. The fennel seeds are often an ingredient used in the Italian sausage, and they make a nice extra touch. I love to make this soup up as a main dish during the week because this is one soup you don’t have to simmer for hours to have that all-day-slow-cooked flavor.Some people like to add red pepper flakes to this recipe. I personally don’t like to make anything too hot, because I want everyone to be able to enjoy it. Often Italian sausage already has red pepper flakes as one of its ingredients, so it depends on how your soup is shaping up to what you may want to add here.The quart of water may be omitted; it depends if you like a soup that is more thinned out or not, I personally like a soup that is thick and hearty. Many viewers have suggested if you want to make this soup low carb, you can use cauliflower instead of potatoes, and they have had excellent results. Maybe you have a suggestion or two for additions you may like when you prepare your own version of Olive Garden’s Zuppa Toscana. You can find more copycat recipes that taste like the Olive Garden Recipes at CopyKat.com, the web's most popular destination for copycat restaurant recipes.

  • sfg4u

    This was on the menu tonight with fresh ingredients from the Amish market and it was wonderful. LOL I didn’t mind cooking for my birthday. I did it according to the written directions since the video wouldn’t download in the market. Browning the sausage was a great idea. I used 1/2 hot Italian sausage and 1/2 sweet Italian chicken sausage. The only thing I think I’d do differently is to saute the onions and potatoes in some of the bacon grease along with the garlic. Thank you. Just a note . . . it’s pronounced TSOO-pah or ZOO-pah. Don’t worry, I only know this because I’ve lived in Italy. – Kim

  • Jimmy

    All the ingredients are there. It isn’t necessary to measure the potatoes, bacon, sausage etc. Your salt, pepper and garlic may be more critical, but adjust according to your taste. I like to make it richer with more heavy cream, plus make it a little heartier by not skimping on the other ingredients to make each spoonful have more solids in it. The additional cream kicks it up 2 notches from the soup in the restaurant.

    • stephaniemanley

      Thank you for your comments.

  • bill snill

    We make ours a little richer by using a little more heavy cream.. This recipe is dead on.

    • stephaniemanley

      Heavy cream makes many things better.

  • Dan Barnes

    Used real bacon and added fennel used Kale and added italian parsley as well. Woof this is good.

    • stephaniemanley

      I bet your version of this soup was incredible.