Olive Garden Zuppa Toscana

This recipe is great! Very similar to the real deal… I chop up the sausage to make it more like the Olive Garden version.

This recipe is much better than Olive Garden’s version. Our local OG has cut
back on quality of ingredients lately and it is a watered down version of their
own recipe and not nearly as rich as this recipe. Many thanks for a quality recipe.

Hi everyone! I have been a fan of copykat.com for some time and was wondering if you can help me find the recipe for Ruth’s Chris Steakhouse – Berries and Sweet Cream Recipe. Thanks so much!!
Melissa

When you say “2 cans Chicken Broth”… What size cans are you talking about?

You can use the broth that comes in the standard sizes, these range from 14.5 oz to 16 oz.

How many servings come from a batch of this soup? Thank you!

When you say 1/2 can of bacon bits … how much is this. I keep a bag of bacon bits on hand as a staple.

I would use between 1/4 C to 1/3 C cup of these into the soup.

We make this all the time and love it. I use Hot sausage on mine… My husband loves the extra kick it gives.

Good recipe. I would add to use spicy Italian sausage. The 2 Olive Gardens that I’ve had this recipe had just a bit of a bite to the soup. Oh, though it may not seem like a lot, I would use 32 oz of chicken broth. Your recipe didn’t indicate the size of the cans.

Good recipe!

I love this soup. It’s very easy to make and taste like the the real deal..I brown my sausage in a skillet and chop it up more.

We just love this soup. I think it taste even better because it is alittle thicker than Olive Gardens sometimes is. Our family is hoping someone comes up with Olive Gardens’ new ‘Chicken Gnocchi Soup,also. It is scrumptous!!

Very good recipe! I love this soup at Olive Garden and have been wanting to give it a try at home. YUM!

I tried the recipe today and my family loved it. Actually, it’s better than the Olive Garden version. Yum Yum…

One word, four syllables…Phenomenal!!!
Thank you so much for this recipe!!!…and I have to agree with the above posts…better than the Olive Garden version!

Ok I made the soup. I loved it. I added some spice (extra pepper) to get the heat of the olive garden. My husband add "Petes Red Hot". I was glad it was not too "spice hot" because my kids loved it and asked for more. I bought too much kale so that means i have to make another yummy batch this time with spicy sausage (not really sad about this) Thanks for the awesome recipe.

I have made this soup with cauliflower instead of potatoes for a lower carb version. My family couldn’t even tell the difference! Great recipe!

Amy, that is a brilliant swap for those potatoes. I am sure it is just as good as with potatoes.

Anybody know the calorie count on this? My husband loves the Olive Garden version but with a cup of heavy cream and sausage I’m afraid to think of how fattening it is.

I added a touch of oregano to this recipe.

Bonnie
The Olive Gardens’ new ‘Chicken Gnocchi Soup recipe is actually on the olive garden website step for step on how to make it under recipe search.

I too was looking for the chicken gnocchi soup but all I found was the chicken gnocchi veronese. Oh and yes, this soup is as good as Olive Gardens.

I’ve made a very similar recipe, as well! It’s the Caldo Verde, from The Joy of Cooking…and I had no idea, but my roommate told me that it was just like her favorite soup from Olive Garden. The only difference is that it does not include cream (or any dairy). So light and tasty, though! And a LOT of fun to make! The recipe is on my blog!

If you want to make it closer to the OG recipe, you should add in a 1/2 tsp of red pepper flakes. It gives you the kick!

Also, I typically cook the sausage the night before when I am making dinner for that night. Cool it over night and then slice the sausage.

The soup makes alot. I would say 6-8 servings. If you have a Panerra Bread by you, buy the soup bowls and use them. I do it that way for entertaining a luncheon with the OG salad.

I do go to our local OG for the salad, because it is cheaper than me making it!

This recipe will make a close clone of the OG soup, but I beg to offer a few tips to make it much better than the OG:

1) Use 1/2 cup finely chopped Italian parsley instead of the kale — it’s less harsh, and adds a better hint of freshness
2) Use yellow potatoes instead of Russets — they are far less likely to crumble and dissolve after so much simmering
3) Sauté the sausage & bacon, reserve some of the bacon fat and sauté the onions until brown, add the garlic until fragrant (30 seconds), THEN, add it to the broth & water; it greatly increases the flavor
4) The OG version is too watery — don’t be afraid to add a little corn starch/water thickener or use some of the bacon fat & flour to make a roux to thicken the soup up a bit

I appreciate your suggestions. I think your suggestions will make this better than what the Olive Garden makes. Love your additional suggestions, while that won’t make exactly what they do, it will make very tasty soup!

I use hot pepper flakes and hot italian sausage.

Hi, the soup you are looking for is on this website as well. When I was looking for the OG Soup of Toscana I came across OG Chicken Gnocci soup. Here is the link:

http://www.copykat.com/2010/02/28/olive-garden-chicken-and-gnocchi-soup/

You can also search CopyKat recipe: “olive garden chicken and gnocchi soup” and it will come up.

did you get the sweet cream recipe? I was just looking for it! I had it last night and have to figure it out!

Can you tell me more about what the sweet cream recipe is? Is that a new dish at the Olive Garden?

It was the best copy kat recipe I have tried. It was just like setting at a table at Olive Garden and having this great soup. It has been my favorite soup for about the past 3 years but have never been able to perfect it myself. You did it for me. Thanks.

For the OG Zuppa Tuscana, it’s
Italian Sausage, Pancetta (Italian bacon), Diced Onion, Minced Garlic, Chicken Stock, Heavy Cream and Milk.and slice Russet Potatos. The Kale is added just prior to serving…The Kale sets off the flavors. A little extra Crushed Red Pepper can be added to give it that extra little zip.

I’ve been making your creation of OG’s Alfredo Sauce & Zuppa Toscana Soup for years….It is wonderfully yummy…I still like to visit OG when I can.

I love this recipe,This soup is my favourite and now I can enjoy it a home. thanks so much.

Olive Garden in Las Cruces waters this down so badly you can hardly see anything in it. Thx for the real tasty version.

I just made this soup and it turned out great!! Everyone loved it…its better than OG’s zuppa!

I make this with 1/2 and 1/2 instead of cream and omit the bacon…still tastes great!!! I fling in a ham stock cube…
I use the ground Italian sausage 1 lb
I have used the super large size of canned potatoes which I cut up …..used frozen spinach,,,,though I prefer Kale, and even used a can of evaporated milk when I had nothing else…and it always tasted great!!

I’ve made this soup recipe a few times and really believe it tastes better than what you get at Olive Garden! It’s wonderful and so easy to prepare! I add a small pinch of crushed red pepper flakes and it’s awesome! Thanks for sharing your recipe!

OMGosh, this tastes exactly like Olive Garden. My daughter (11 years old) and I are making this as I type. The broth is exactly the same. I made some changes though – I used real bacon and sauted the garlic and onions in that and then used all of that in the soup itself I bought Italian sausage, but still added a sprinkle of red pepper flakes. I will double the batch next time, since we like to have leftovers for lunch through the week! Thanks for the recipe!

Made this soup for my boyfriend because this is his FAVORITE thing from OG. I have never had it before. He said it was really good and tasted a lot like OG. I really enjoyed this soup and will make again. I could not find Swiss Chard or Kale at our local grocery store so I used Napa Cabbage instead. It was so good!!

I found using 32 oz chicken stock(not broth) and 24 oz water, escarole instead of kale, and a touch more cream kicked this up several notches. I also cooked some bacon and used the bacon grease to wilt the onions prior to adding the other items. I just made some last week and it’s still great.

If you use Russet potatoes you can mash some pieces up as a thickener till you get the desired consistency.

A really nice addition. Get a bag of pizza dough and pull some golf ball sized pieces from it and place on a greased sheet pan. Allow dough to almost double in size at room temp. Sprinkle tops with garlic salt and bake at 400 for 12 mins, or until very light golden colors start showing. Nice soft, chewy pizza crust rolls.

Try escarole if it’s available. It’s not as firm as kale and it’s still very authentic Italian. I love it in this soup.

this receipe is identical to Olive Gardens…. I have cooked n served this to numerous people and they all agree…. the only change I made that seemed to make a TREMENDOUS difference is simmering a whole chicken and using the actual stock instead of the broth… the chicken salad the next day was an added bonus

I love this soup!!! I substitute peppered bacon for the bacon bits and it really gives it a lot of spicy flavor.

This recipe is great!!! It tasted perfect!!

I am what you would call a “late bloomer”, with good home cooking. Now that I live in the South East, I have been more drawn to coming up with meals that please a variety of people. This one continues to be very consistent no matter how many times i make it. It contains so much flavor and goes very quickly! Love, Love it!!

Very good. Makes a whole lot of soup. I used an extra clove of garlic and the optional fennel seeds. If I did it again I’d add about 1/2 tsp of red pepper flakes, a bit more pepper and about 1/8 – 1/4 cup less cream. Very good though, just personal taste variants.

Do you have to use heavy cream or can you use 1/2 and 1/2 with some milk for heart healthy

You can try it, and let us know the results. My recipes are developed on what simulates the restaurant’s recipe the closest. The most I will personally recommend is using all half and half. Anything beyond that I personally won’t make any claims on.

I used the carton of broth (which comes out to about 4 cups) and slightly less water.

Excellent! Tastes just like, if not better than, the OG soup.
I also added red pepper flakes just because I do that just about every time I cook sausage or ground beef.
I wasn’t sure what 2 cans meant because broth comes in large and small cans so I just used the carton of broth and less water.

I have included a size measurement on the cans. I hope that is helpful.

Yum! My daughter made this last night after a day of skiing and snowboarding. It is quick, hearty and delicious! Like another person suggested, she used the hot Italian sausage for the added kick and sauted it before adding it to the soup-nice chunks that the younger members of the family could avoid if they didn’t like spicy. Thanks so much!

I made this recipe and used turkey sausage (spicey) and a packet of dry ranch dressing mix instead of the heavy cream…..cuts down on fat and calories and still tastes the same.

not a fan of onions but love this soup. i have never noticed onions in there? is onion salt an option?

If you really dislike onions that much, I would just omit them. You could use a little onion salt.

I add a few crushed hot pepper flakes. Gives the soup a little kick

I use ground hot Italian sauage sothe meat is distributed throughout the soup. Great recipe. I felt like an OG chef straight out of Tuscany!

I was wondering if it works with cauliflower, can it works will broccoli too?

I think broccoli, while it would work would taste very different than the way the soup really tastes at the restaurant.

Thanks for sharing this recipe!

I’ve been thinking about doing something new for my kids this week, and I’m going to make this soup. I’m sure they’ll like it

My daughter and I ate at the Olive Garden in Chillicothe, Ohio recently on our “Girls Day” out. I had this soup and will say that it came with the ground sausage, not sliced. Seems like it must vary from location to location. I think the sliced would be nice for the men because the ground meat is more “feminine” . But WOW was it good! I’m going to make this recipe this week. Thank you!!!!

sausage, sliced potatoes and kale
cream, bacon, onions, garlic and crushed red pepper.
Straight from the OG product hand book

As I mentioned on your FB Page YOU have WON my Heart! This is my all time favorite dish! Thanks for what you are sharing with us!

I feel so honored!

Why http://google.com better http://yahoo.com?

where can i find kale or swiss chard

You can find this in most grocery stores in the produce department.

So, I am attempting to make this for the first time but with a few changes…half and half and turkey sausage to make it healthier and adding then making some without the kale for my husband…wish me luck, i’ll let u know how it turns out!

This soup is excellent; I still use bacon because that was the original recipe I found years ago on Copycat. I am always amazed that people say they want a specific recipe because they love it – BUT, look for ways to change it or substitute ingredients.

This is one of my favorite soups! So thrilled to have found this recipe of yours…I’ll be making it the very next cool day that we have. (And in Minnesota, that could be tomorrow – ha!)

This is a great recipe, my husband asks me to make it all the time now! The only thing I do differently is instead of baking the sausage I remove the casing and brown it in a skillet, it gives it more of a ground beef texture, more like what I’ve seen at Olive Garden.

I loved the soup in the restaurant and from this recipe. I really find the thumbnail pics a help too.

I use Goya pork flavoring packets instead of cream, leave out the bacon, and use red potatoes instead of russets and it tastes just as good with less calories.

I omitted the bacon, changed the chicken broth to vegetable broth, and used Morningstar’s Italian Sausage to make this vegetarian style – and it still tasted just like the soup at olive garden! It was so good, thank you so much!

Inside information: OG browns the sausage with red pepper. It’s a fact!

You can freeze this soup. I freeze in individual servings for my parents and have them add the cream and kale (or not) when they reheat it. Putting the cream in before you freeze will cause the texture to change and it will separate.

Loved the soup however we use baby spinach in place of the stronger chard/kale. It is a gentler taste! Our daughter-in-law in Italy fixed it for us and we have been making it ever since then. Somerset, IN

Loved the soup however we use baby spinach in place of the stronger chard/kale. It is a gentler taste! Our daughter-in-law in Italy fixed it for us and we have been making it ever since then. Somerset, IN

I’ve made this soup before and absolutely LOVED it.

Made it tonight, and it tasted like watered down milk. Extremely disappointed and don’t know what the heck I did wrong!

I am sorry this didn’t work well for you tonight. Did you use milk? Did you substitute ingredients?

I made this soup yesterday and my husband absolutely loved it! He had to stop at bowl #2 even though he said he wanted more! The recipe was soooo simple to follow. The only difference when I made it was that I used spinach in place of the kale (I couldn’t find any in my small town). Otherwise, perfect!

Perfect recipe however, DO NOT add any water to it!!

Wow! forget the soup. The cook is beautiful!

Can you use a lactose free milk instead of the heavy cream? I have a couple of family members that have the heavy cream.

Your soup looks better than OG’s. I love lots of kale.

Why not use Hot Italian sausage, and leave out the red pepper flakes? Isn’t that about the same thing?

I like being able to control the amount of heat, by using the red pepper flakes I feel like I can do that better.

I like being able to control the amount of heat, by using the red pepper flakes I feel like I can do that better.

I am sure you can give it a try. I have not tried the recipe this way.

I made this soup for my family and they loved it. Thank you so very much! You were very right about the whipping cream and reheating. Even though I’m still very young, I know a good recipe when i see one. I give it five stars.

The copycat recipe I have also calls for 1.5 tsp crushed red pepper flakes – gives it just a touch of spicy, which I love. And I think it tastes JUST like the originial