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Olive Garden Zuppa Toscana

March 29, 2009 23 Comments

Olive Garden Zuppa Toscana is creamy potato soup, known as Olive Garden Zuppa Toscana is filled with Italian sausage is hard to beat.  This is one classic you do not want to miss. You may wish to add a half teaspoon of fennel seed to this.

Olive Garden Zuppa Toscana

Olive Garden Zuppa Toscana

  • Author:
  • Recipe Type: Soup
  • Prep time: 10 minutes
  • Cook time: 40 minutes
  • Serves: 8
Olive Garden Zuppa Toscana

You can make one of Olive Garden's classic soup recipes in your own kitchen.

Ingredients

  • 1 and 1/2 cups spicy Italian sausage links (12 links)
  • 2 medium potatoes, cut in half lengthwise, and then cut into 1/4" slices
  • 3/4 cups diced onions
  • 6 slices of bacon
  • 1 and 1/2 teaspoons minced garlic
  • 2 cups kale leaves, cut in half, then sliced
  • 2 tablespoons chicken base
  • 1 quart water
  • 1/3 cup heavy whipping cream

Instructions

Preheat oven to 300 degrees. Place sausage links onto a sheet pan and bake for 25 minutes or until done; cut in half length-wise, then cut at an angle into 1/2 inch slices.

Place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear. Remove bacon and crumble. Add garlic to the onions and cook an additional 1 minute. Add chicken base, water, and potatoes; simmer 15 minutes. Add crumbled bacon, sausage, kale and cream. Simmer 4 minutes and serve.

You can find more Olive Garden Recipes at CopyKat.com, the web's most popular destination for copycat restaurant recipes.

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  • olivia

    sooo excited to try this, thanks for the recipe!

  • olivia

    sooo excited to try this, thanks for the recipe!

  • olivia

    sooo excited to try this, thanks for the recipe!

  • Nonnapasta

    what is the nutritional value of this soup (ie) PROTEIN;CARB;FAT;FIBER, PER YOUR serving.
    Thank you!

  • apatrick

    This is probably a stupid question, but what is chicken base?

    • hi

      chicken flavored salt.

  • Kandy Demskie

    I made a few changes, used creamed spinach,( a frozen variety from T.Joes) gave it great flavor, used half the amount of potatoes and also added white beans.

    • Goldengirls 1957

      Then you didn’t make this soup. You took this soup as a base and made a total different soup. Zuppa toscana soup does not use creamed spinach or beans. Glad you liked what you made, but it is not the soup we all know and love.

  • http://www.copykat.com Anonymous

    I have copycat on this recipie also but one thing that i see is there is no mention of fennel for the original tast it needs to be added

    • http://www.copykat.com Stephanie

      Fennel seeds are an ingredient that is found in the italian sausage that is used in this soup. You can add some additional fennel seeds to this soup for an added flavor.

      • momto3boys

        Just ate this at Olive Garden and there were tons of crushed red peppers (the seeds basically) in our soup. It was very, very spicy. I’m not sure if the OG has changed there recipe or not.

  • Carolyn

    Thanks for this recipe. I truly enjoyed it! I have a ton of food allergies and look forward to finding recipes for restaurant meals I can fix at home. I also will NOT order this soup at Olive Garden any more as I like this one better.

  • Regina

    Love this soup! Thanks for an awesome recipe.

  • vicky

    This recipe is one of many on copykat that is great! I just cooked 3 pots of this for several family members on this cold day in FL. I think this recipe is better than OG’s and I dont eat theirs anymore. And of course I add a little extra of eveything because it’s mine and makes the flavor oh so better. If you want it to be exactly like OG’s then go there and eat it but thanks CopyKAT

  • Heynie

    I have found that the Zuppa with bacon is better. The receipe listed is a slight variation to what I have on Zuppa, but overall really close. The thing that I find funny is that I do not order Zuppa at Olive Garden anymore because I like mine better. PS. Use ground Italian Sausage instead. It spreads the flavor better!!

  • Steph

    I’ve made this recipe many times! I think it taste better when I make it than at the restaurant. I don’t care for the ground sausage at OG.
    Thanks for posting!

  • M Stubbs

    Thanks for the recipe I will be trying it out tommorrow so wish me luck I will let you know how it goes. I enjoy cooking and baking so any good ideas are a help besides most people add a little something or take a little somehing out if you are a cook you know that you should always find a way to make it your own. Thanks again

  • Adam

    Do I drain the fat from the baconor leave t in the sauce pan?

    • http://www.copykat.com admin

      I drain the bacon fat, inbetween the bacon and the sausage, you really have enough fat in there.

  • Jamie

    I have made this recipe so many times I can’t count. I actually think it tastes a lot like the OG’s soup, but only better because it has more “stuff” in it, not as much broth. This is my absolute favorite soup and I get requests to make it for every dinner party, potluck, lunch etc. that we go to. As far as “copy cat” recipes go, this site is the most accurate that I have found. Some others out there are just down right scary! Thanks for all the great work Copykat.com!!

  • http://copykat.com Magz

    Oh by the way the guy didn’t get scream not only for burning the mushrooms, but for trying to cover them up with the cheese which that’s why the manager was angry because she knew for a fact that stuffed mushrooms only contain cheese in the mixture not for garnish.

  • http://copykat.com Magz

    A lot of these recipes from olive garden are not accurate. For example for the stuffed mushrooms you are not supposed to garnish with cheese, zuppa toscana does not have bacon, but pancetta which is Italian Bacon, I’m not sure about the sicilian scampi having cheese in it. I used to work at the Olive Garden This is Why I Know for a fact. I remember the manager screaming at a guy in the kitchen when he burned the stuffed mushrooms and tried to covered them up by garnishing it with mozzarella cheese, so don’t trust these recipes 100% they can never be identical to the real one’s for that you would have to go to the Culinary Institute in Tuscany, Italy I think that’s what it’s called. I worked there a few yrs ago that’s why I don’t remember lots of facts, but trust me on the ones I’m sure on.

    • http://www.copykat.com admin

      We clearly state that our recipes aren’t the actual recipes. We try to be close with ingredients everyone can find easily in their grocery store. I have noticed some variation in preparations by what I think is region and who is on staff. Clearly your restaurant sounds like they were into making the recipes exactly as they should. I know a couple of times we have went back and back again to make sure we had something right only to find it prepared differently.

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