Zuppa Toscana Soup {Olive Garden Copycat Recipe}

11.02.2018

Zuppa Toscana Soup is one of my most popular soup recipes, have you tried it yet? It’s packed with slices of tender russet potatoes, salty Italian sausage and bacon, fresh kale and a rich and creamy broth. So much comforting flavor in one bowl of soup!

Zuppa Toscana Soup

Zuppa Toscana Soup that’s Even Better than Olive Garden’s!

This soup is a regular in my home, it’s one of my families favorites! I love that it’s so easy to make and it has such an incredible flavor thanks to those hearty bits of sausage.

This recipe is inspired by the Zuppa Toscana Soup at Olive Garden but when you make it fresh at home it’s that much better (plus my version seems to be less brothier meaning you get more potatoes, bacon, kale and sausage). Plus it’s made with love right?

MY LATEST VIDEOS

Then you can complete the meal by making your own homemade breadsticks and serving with a side salad with Italian Dressing.

Zuppa Toscana Soup

Ingredients You’ll Need for This Recipe

  • Olive oil
  • Italian Sausage (remove from casings if bought as links)
  • Bacon
  • Yellow onion
  • Low-sodium chicken broth and water
  • Russet potatoes
  • Granulated sugar
  • Half and half
  • Kale
  • Fennel seeds (optional)
  • Romano cheese (optional)

Ingredients needed to make zuppa toscana shown here.

How to Make Zuppa Toscana Soup

  • 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, set sausage aside.

Showing how to brown Italian sausage in a large pot for zuppa toscana soup.

  •  Add diced bacon to saucepan, return to heat and saute 3 minutes, stirring occasionally.
  • Add diced onions and saute mixture until bacon is cooked through and onions are translucent, about 3 – 5 minutes longer.

Showing how to saute bacon and onion in a large pot for zuppa toscana soup.

  •  Add chicken broth and water.

Pour chicken broth into mixture in pot for zuppa toscana.

  • Add in sliced potatoes, sugar, fennel seeds, salt and pepper. Bring soup just to a boil then reduce heat to medium-low and stir in cooked sausage.
  • Cover saucepan and simmer, stirring occasionally, until potatoes are nearly tender, about 10 – 15 minutes.

Adding thinly sliced potatoes to mixture in a large pot for zuppa toscana.

  • Add in kale then simmer until potatoes are soft and kale is tender, about 5 – 10 minutes longer.

Adding kale to zuppa toscana soup in pot.

  • Stir in half and half and warm through. Use a spoon or ladle to remove excess fat from top of soup if desired. Serve warm topped with Romano cheese if desired.

Pouring half and half into zuppa toscana soup in pot.

What is Half and Half and is There a Substitute?

A question I get asked a lot is “what is half and half?” Half and half is basically a mixture of half milk and half cream (maybe just little more milk than cream). So for a good substitute simply use 1 cup low-fat milk and 1 cup cream.

Finished zuppa toscana soup in pot.

Add this soup to the menu this week! Trust me, it’s a recipe you don’t want to miss out on. You’ll be loving every bite.

More Soup Recipes You Might Like

Zuppa Toscana soup in a white single serve bowl set over a red plate.

 

Remember to subscribe to the Cooking Classy newsletter to receive new recipe notifications delivered to your inbox!

Follow Cooking Classy on Facebook | Instagram | Pinterest | Twitter for all of the latest updates, recipes and content.

Print

Zuppa Toscana Soup {Olive Garden Copycat Recipe}

4.83 from 34 votes

This is one of the tastiest, most comforting soups on a chilly day! It's packed with slices of tender russet potatoes, salty Italian sausage and bacon, fresh kale and a rich and creamy broth. Everyone will want more!

Course: Soup
Cuisine: Italian
Keyword: Zuppa Toscana
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6
Calories: 606 kcal
Author: Jaclyn

Ingredients

  • 2 tsp olive oil
  • 1 lb Italian Sausage (casings removed if necessary)
  • 4 oz bacon (about 4 slices), diced into small 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 1/6-inch slices
  • 1 1/2 tsp granulated sugar
  • 1/2 tsp fennel seeds, crushed (optional)
  • Salt and freshly ground black pepper
  • 2 cups half and half
  • 1 1/2 cups packed chopped kale
  • Finely shredded Romano cheese for serving, optional

Instructions

  1. Heat olive oil in a large non-stick saucepan over medium-high heat. Crumble sausage into 1-inch pieces and add to saucepan.

  2. Cook sausage, stirring occasionally until cooked through. Drain sausage onto a plate or baking dish lined with paper towels, set sausage aside. 

  3. Add diced bacon to saucepan, return to heat and saute 3 minutes, stirring occasionally. Add diced onions and saute mixture until bacon is cooked through and onions are translucent, about 3 - 5 minutes longer.

  4. 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 cooked sausage. 
  5. Cover saucepan and simmer, stirring occasionally, until potatoes are nearly tender, about 10 - 15 minutes. 
  6. Add in kale then simmer until potatoes are soft and kale is tender, about 5 - 10 minutes longer. 
  7. Stir in half and half and warm through. Use a spoon or ladle to remove excess fat from top of soup if desired. Serve warm topped with Romano cheese.

Recipe Notes

  • Work to cut potatoes into even size slices so they finish cooking at the same time.
  • If desired you can use turkey sausage here as well.
  • I added some extra cooked bacon to the top as well, mostly for pictures purposes though just so you can see that there is bacon in this soup. It doesn't really need it though...but I'll never turn down a little extra bacon.
  • Recipe Source: Cooking Classy
Nutrition Facts
Zuppa Toscana Soup {Olive Garden Copycat Recipe}
Amount Per Serving
Calories 606 Calories from Fat 387
% Daily Value*
Total Fat 43g 66%
Saturated Fat 17g 85%
Cholesterol 99mg 33%
Sodium 791mg 33%
Potassium 1129mg 32%
Total Carbohydrates 32g 11%
Dietary Fiber 1g 4%
Sugars 3g
Protein 19g 38%
Vitamin A 50.3%
Vitamin C 45.4%
Calcium 16.5%
Iron 15.8%
* Percent Daily Values are based on a 2000 calorie diet.
 

165 comments

  • Melita jackson: Love it. Family favorite. From the oldest to the youngest October 30, 2018 at 10:56pm Reply

  • D.: This is so good and easy to make….I think this recipe is truly a copycat of Olive garden zuppa soup….I will always keeps this as one of my favorites. October 17, 2018 at 10:50am Reply

  • Jenna: Any instructions on how to make this in a crock pot? October 13, 2018 at 6:51am Reply

    • Jaclyn: I would cook the sausage and bacon/onion first. I’d dice potatoes into chunks instead then I’d cook on low heat maybe 4 – 5 hours. Then add cream and kale and let wilt. November 3, 2018 at 11:08am Reply

  • Niki: Hi, just curious if you could use ground Italian sausage? September 26, 2018 at 11:41am Reply

    • Jaclyn: Yes I’m assuming you mean the kind without the casing? That works great. September 26, 2018 at 12:49pm Reply

      • Niki: Thank you!! My extended family is doing an “Italian night” event this weekend, so I’m going to bring this! Looks great!! September 27, 2018 at 7:57am Reply

  • Missy: You nailed it!! I always wondered why I couldn’t get that right flavor of this soup. I have tried many copy cats that were lacking. But, it is the fennel seed that was the key to what I was missing. This is a five star copy cat recipe. Thanks!! September 16, 2018 at 4:50pm Reply

    • Jaclyn: Glad you found it to be a success Missy! September 16, 2018 at 5:26pm Reply

  • Dr. T: I made this soup for my family and it was BETTER than Olive Garden. My pre-teen sons who are picky eaters ate every drop of this soup. Thank you for the yummy recipe! September 12, 2018 at 8:09am Reply

  • Curtis: Can you freeze leftovers? September 8, 2018 at 8:39pm Reply

    • Jaclyn: I haven’t tried so without testing I can’t say for sure, but I’m guessing it would freeze okay. September 10, 2018 at 11:38pm Reply

    • Brandy Young: Freeze without the cream, add before serving. September 20, 2018 at 4:42pm Reply

Add your comment:

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Copyright 2011-2018 Cooking Classy | Privacy Policy
Design by cre8d