I know it may seem like I’m obsessed with Olive Garden lately. I think this is the 3rd copycat recipe I’ve done of their restaurant in the last month. To be honest I really don’t even like Olive Garden all that much (it’s just one of the only few restaurant options I have close by to where I live). We went just a few days ago and I thought my pasta was soggy and the sauce was bland but I will always love their soups, salad and breadsticks. The Zuppa Toscana is my husbands favorite soup there so I decided to order some to go to bring home to make my own copycat recipe.
I went to work adding a bit of this and a little of that to this very basic recipe until when tested side by side they basically tasted identical. You could make your own changes to the recipe, such as adding garlic (I didn’t taste it in theirs so I didn’t add it in this recipe), using hot or sweet Italian sausage (if you use sweet I’d recommend omitting the sugar as it won’t be needed) or if you wanted an even creamier soup just add more half and half or cream. Enjoy!
Ingredients
- 2 tsp olive oil
- 1 lb Italian Sausage (casings removed if necessary)
- 4 oz bacon (about 5 slices), diced into 1/2 to 1-inch pieces
- 1 cup chopped yellow onion (about 1 small onion)
- 3 (14.5 oz) cans low-sodium chicken broth
- 2 cups water
- 1 1/2 lbs Russet potatoes, scrubbed and rinsed then sliced into halves, halves diced into 1/8 to 1/6-inch slices
- 1 1/2 tsp granulated sugar
- 1/2 tsp fennel seeds
- 1/2 tsp salt, then to taste
- 1/2 tsp freshly ground black pepper
- 2 cups half and half
- 1 cup lightly packed kale, chopped into bite size pieces
- finely shredded Romano cheese for serving, optional
Directions
- Heat olive oil in a large non-stick saucepan over medium-high heat. Crumble sausage into 1-inch pieces and add to saucepan. Cook sausage, stirring occasionally until cooked through. Drain sausage onto a plate or baking dish lined with paper towels leaving 1 tsp fat in pan, set sausage aside. Add diced bacon (being sure to separate pieces from each other if you stacked them when slicing) to fat in saucepan, return to heat and saute 5 minutes, stirring occasionally. Add diced onions to bacon in saucepan and saute mixture until bacon is cooked through (not crisp) and onions are tender, about 5 minutes longer.
- Add chicken broth, water, sliced potatoes, sugar, fennel seeds, salt and pepper. Bring soup just to a boil then reduce heat to medium-low and stir in half and half, kale and cooked sausage. Cover saucepan and simmer 25 - 30 minutes, stirring occasionally, until potatoes are very tender. Use a spoon or ladle to remove excess fat from top of soup if desired. Serve warm topped with Romano cheese.
- Recipe Source: Cooking Classy
JJ: I am so glad that you posted this recipe! It looks amazing! Please stay obsessed with Olive Garden for as long as you like, so I can continue reaping the benefits. December 5, 2012 at 5:03am
*katie: Yum, looks so good! My husband and I love this soup! I’m excited to give it a try :) December 5, 2012 at 12:52pm
Chung-Ah | Damn Delicious: I absolutely love all of your Olive Garden copycat recipes! December 6, 2012 at 6:09am
Loretta E.: Pretty dang close if I do say so myself! I grew up in a small town so when we went to an Olive Garden, I thought it was so ‘exotic’.
Now I realize homemade is so much better! I love this recipe. December 6, 2012 at 10:45pm
Lauren S.: When do you add the sausage back into the pan? When you add the potatoes or when you add the half and half and kale? December 10, 2012 at 3:34pm
Jaclyn: Along with the kale and half and half. Thanks =)! I hope you have a chance to make it soon I love this soup! December 10, 2012 at 6:36pm
Unknown: Oh my word. This is so good. I made quite a few adjustments based on what I had in the house and mine and my husband’s preferences. And yet it still tastes at least as good as Olive Garden’s. Thank you so much for sharing this. My husband is cleaning out his second bowl right now and preparing for thirds. I’ll definitely be trying your recipe for their bread sticks! December 10, 2012 at 8:15pm
Chinese food Brisbane: Excellent recipe, it is nice that you shared with us. Good directions and it looks without difference from the “original”, i don’t doubt that it tastes the same even better because you can improvise by your own taste for food. December 12, 2012 at 4:34am
Brendan Kenny: I have been looking everywhere for some green olive recipes because I am Irish and my wife’s family is all Italian. I felt very uncomfortable cooking them anything out of my heritage. This recipe looks perfect! You are my savior. December 20, 2012 at 6:12am
Rebecca: I made this for dinner tonight and it was delicious! I added a little crushed red pepper flakes for a kick and more bacon that called for. The only thing I would change is I would slice the potatoes a little thicker so they hold up better. A delicious rainy day dinner! December 27, 2012 at 12:19am
Jaclyn: Glad you enjoyed it Rebecca! Thanks for your comment! December 27, 2012 at 4:26pm
owen: Hi im 10 years old and i made this soup you should let your son or daughter try to make it too but the soup is definitely 5 stars. December 28, 2012 at 7:31pm
Jaclyn: That is awesome Owen! Thanks for your comment =)! I’m glad you are getting a young start in the kitchen, just like I did =). I’m also glad you think this is worthy of 5 star rating, thanks! December 30, 2012 at 9:06pm
Eisen: I’m so amazed with how similar they taste!!!! So delishhh. Thank you for the recipe January 13, 2013 at 3:16pm
Jaclyn: You’re welcome Eisen! I’m so glad you enjoyed it, thanks for your comment! January 18, 2013 at 6:09pm
Mari: Red pepper flakes will add some zip to it. I prefer spinach to the kale. I make mine with turkey bacon and turkey kielbasa vs sausage as to reduce the fat and calories. Also omit the water and use only chicken broth for more flavor. If you quarter the potatoes – this can all go into the crockpot on low. Just a few suggestions. This recipe is very yummy! January 14, 2013 at 2:48pm
Jaclyn: Those adjustments do sound delicious as well! Thanks for your comment! January 17, 2013 at 11:05am
Tom: Wow! Is all I have to say about this recipe. It more than met our expectations! Delicious to say the least. My wife and quite frequently go to Olive Garden, and I always get the Zappa Toscana. It tasted even better than theirs!
I shared the recipe with my family and they all love it. Thanks for sharing and making our home smell so good :) January 14, 2013 at 7:21pm
Jaclyn: Tom – So glad you and your family enjoyed it. Thanks for letting me know! January 18, 2013 at 9:04pm
Chris: This was so good. Had misplaced my recipe. First time I made ,wasn’t sure about the kale,but this is so good. January 20, 2013 at 11:11am
Jaclyn: I’m so glad you think so, thanks for your comment Chris! January 20, 2013 at 6:44pm
Kara: Jaclyn,
I wanted to thank you for posting this recipe. My eldest son was stationed in Georgia in the Army and went to an olive garden there, tried this soup and fell in love with it. So he forwarded your link so I could replicate it for him. I have never been to olive garden, but this soup is exceptional!
I used about 4 cups of organic baby kale, but mostly followed your directions for the rest. The kale was so sweet I couldn’t resist, left out the sugar, used regular italian sausage so those who like it spicy can add their own crushed pepper flakes.
Exceptional recipe, thank you for your service to home cooks everywhere, it’s always best made at home.
It’s a lot like our quick clam chowder, saute onion, celery and bacon, throw in the juice from a can of clams, a bay leaf and some half and half, allow to reduce for about 15 minutes, add a cooked, diced potato or two, the clams, season with salt and pepper to taste and serve. Yum. I can’t imagine why I bought that expensive store bought canned crud for so long before creating our own.
Blessings, keep up the great work!!!
I agree with the young chef, 5 star soup! February 22, 2013 at 5:23pm
Kara: Oh my, I forgot to add the can of chicken stock to the clam chowder recipe, oops, sorry :) February 22, 2013 at 5:26pm
Jaclyn: Kara – first of all I need to say thank you to your son for his service for our country! I’m so glad you were able to make this soup that he enjoys =). Also, thanks so much for your recipe you added and taking the time to write that all in! February 27, 2013 at 10:43am
alana: hey Jac;ym so do i add red pepper flakes cuz i always see them in the soup? And another question, is the soup thick and creamy like olive garden. i made it time before and it turned out thin. But love garden has a thick consistensy. thnaks March 15, 2013 at 2:04pm
Jaclyn: Hi alana – when I tried Olive Gardens soup I thought it had a fairly thin consistency but I could be wrong =). If you want it a bit thicker you could replace the half and half with heavy cream or you could make a roux and add it to the soup. Hope that helps! And yes you can most definitely add red pepper flakes if you like it a little spicy. March 16, 2013 at 8:27am
alana: thank you sooo much Jaclyn! Better taste then Olive Garedn now we never go there lol March 22, 2013 at 7:49am
Jaclyn: You’ve very welcome Alana! Thanks for leaving another comment letting me know you enjoyed =)!! March 22, 2013 at 9:05am
Mystery Dinner Recipe Links « Simply Creating Home: [...] is very similar, so I’m going to share that in case you are looking to make a good pot of Zuppa Toscana. It’s such a wonderful and hearty soup! Just a tip – I made mine the day before so I [...] April 2, 2013 at 10:25pm
Judi: What is kale???? And half and half of what???? Cheers , Jude April 21, 2013 at 7:04pm
Jaclyn: This is what kale is:
http://en.wikipedia.org/wiki/Kale
Half and half is a dairy product that is basically half milk and half cream.
Hopefully if you live outside of the U.S. you’ll be able to find them. April 22, 2013 at 6:18pm