Zuppa Toscana (Olive Garden Copycat Recipe)

4.95 from 17 votes
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This Zuppa Toscana copycat recipe from Olive Garden is everything you love about the original but tastes even better! Creamy broth base, loaded with sausage and potatoes, delicious!

Two bowls of Zuppa Toscana next to breadsticks
Featured with this recipe
  1. Ingredients in this Zuppa Toscana Copycat
  2. Is Zuppa Toscana Really Italian?
  3. Optional Add-ins and Preferences
  4. Stove Top and Instant Pot Versions
  5. Frequently Asked Questions
  6. More Crockpot Soups to Try
  7. How to Make Zuppa Toscana
  8. Zuppa Toscana (Copycat Olive Garden Recipe) Recipe

Zuppa Toscana is one of our favorite soups at Olive Garden, and this copycat recipe is spot on. It is the perfect for the cold days of fall and winter, but really it is great any time of the year. The soup is a creamy and hearty with a bit of a kick. If you like some heat in your soup, be generous with the red pepper flakes. For a more mild flavor, a little goes a long way. If you like Olive Garden’s Zuppa Toscana soup, you are going to love this (I think it tastes better than Olive Garden’s Zuppa Toscana recipe — it is more creamy and flavorful). Serve up big bowls of this delicious soup with Our Version of The Pizza Factory’s Breadtwists recipe.

A ladle scooping up a scoop of Zuppa Toscana from a Crockpot


Ingredients in this Zuppa Toscana Copycat

For our version of Olive Garden’s Zuppa Toscana soup, all you need are a few simple ingredients. Pile them all in a large soup pot and you’re good to go! Here’s what you need:

  • Broth & Cream – The base of Zuppa Toscana is made with chicken broth and heavy cream.
  • Potatoes – You can really use any kind of potato you want in this recipe. Russet potatoes work great but you can also use a waxy potato like a Yukon gold or Red potato. You can leave the skins on or you peel them. Totally up to you. Dice potatoes into bite-size pieces or thin slices and boil until they’re fork tender.
  • Italian Sausage – You can use the Italian sausage in the butcher-packed package or the ground sausage in the large link form with the casing removed.
  • Bacon – A good thick-cut bacon adds a lot of rich flavor.
  • Kale – Pre-packaged, pre-rinsed kale will make your life easier. You can also get kale from the produce department, just make sure you rinse it REALLY well.
  • Seasonings: The spices and seasoning in Zuppa Toscana are very simple, just salt, pepper, and red pepper.
Sausage being cut into small pieces

Sausage Tip:

Instead of breaking off small pieces of sausage and rolling them in your hands, simply cut the sausage using a knife in a cross-cross pattern. The sausage will roll up into balls as you cook and stir it in the skillet. Break up into more bite size pieces with a metal spatula or wooden spoon if needed.

Is Zuppa Toscana Really Italian?

Zuppa Toscana roughly translated means “Tuscan Soup”, meaning it is from the Tuscany region of Italy. The Olive Garden version of this soup is a roughly Americanized version of Italy’s Minestra di Pane (Bread Soup). In Italy, you are more likely to see more ingredients in this soup, such as tomato, beans, zucchini, carrots, etc… and less cream and sausage. In a nutshell, Olive Garden’s Zuppa Toscana is as “authentic Italian” as their Fettuccini Alfredo… or anything else on their menu. But hey, it doesn’t mean it doesn’t taste good! It’s still a family favorite soup, authentic or not.

Bacon, sausage, and kale in a Crockpot to make Zuppa Toscana

Optional Add-ins and Preferences

  • Roasted Garlic: To add some more bright flavor to this recipe, add 5-10 cloves of roasted garlic, mashed. Or you can add minced or crushed garlic to the sausage as it is cooking.
  • Onions: You can add some chopped onion to this recipe if you prefer. Just sauté the onion along with the sausage.
  • Parmesan Cheese: Add some fresh grated Parmigiano Reggiano to your soup for more flavor and deliciousness.
  • Crackers: This may be a weird family thing, but I also love crunching saltine crackers over this soup. Seriously, don’t knock it till you try it, it’s actually really good!
  • Low Carb or Keto Variation: To make this soup more keto friendly with less carbs, simply swap out the potatoes for some cauliflower florets.
Potatoes being stirred into a Crockpot of Zuppa Toscana

Stove Top and Instant Pot Versions

This recipe is made in a Crock Pot or Slow Cooker but you can easily make it on your stovetop in a Dutch oven or soup pot. Follow the same instructions but simply add everything to the pot and simmer (stir often) over low to medium heat until ready to serve. To make Instant Pot Zuppa Toscana, cook the sausage and bacon on the “sauté” function and then add all the ingredients to the pressure cooker except the kale and cream. Cook on high pressure for 5 minutes and slow release 5 minutes. Add kale and cream and simmer until kale is cooked.

Frequently Asked Questions

What are the four soups at Olive Garden?

The popular restaurant makes Zuppa Toscana, Chicken and Gnocchi, Olive Garden Minestrone and Pasta e Fagioli. Try our Pasta e Fagioli copycat recipe too!

Can I freeze Zuppa Toscana soup?

Yes! However, make the soup but don’t add the cream. Store in an airtight container for up to three months.

How do I reheat frozen soup?

Thaw the soup overnight in the fridge, then warm on the stove along with the heavy cream.

READ NEXT: 60+ Best Potato Recipes Straight from Idaho

More Crockpot Soups to Try

  • Crockpot Chicken and Rice Soup:  Chicken and Rice Soup warms you up on cold fall and winter days. It is also ideal for busy days. The ingredients go into the Slow Cooker in the morning and a nice, hot meal awaits in the evening.
  • Crockpot Split Pea Soup: There are so many different vegetables in this Slow Cooker Split Pea Soup. It is very healthy and hearty.
  • Creamy Tortellini Soup: This Cheese Tortellini Soup is a flavorful, easy slow cooker meal. Tortellini, sausage, and spinach in a creamy tomato soup and slow cooked to perfection.
  • Crockpot Vegetable Beef Soup:  This is one of the easiest soups you will ever make. It is filled with flavorful meat and vegetables. Everyone loves it.

How to Make Zuppa Toscana

Two bowls of Zuppa Toscana next to breadsticks

Zuppa Toscana (Copycat Olive Garden Recipe)

4.95 from 17 votes
This Zuppa Toscana copycat recipe is actually better than the original! It has a creamy both base and is loaded with sausage and potatoes.
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Course Soup
Cuisine Italian
Servings 8

Video

Equipment

  • Crock Pot (Slow Cooker)

Ingredients

Instructions

  • Heat a frying pan over medium-high heat. Form the sausage into little balls. Brown the sausage in the frying pan, stirring frequently. Remove to a plate lined with paper towels to drain off some of the grease.
    Sausage being cooked in a skillet
  • Put everything except for the potatoes together in a large slow cooker. Cook on high for 3-4 hours. If you prefer your kale more crisp-tender, wait to add the kale with the potatoes.
    Bacon, sausage, and kale in a Crockpot to make Zuppa Toscana
  • Add potatoes during the last 40-60 minutes of cooking.
    Potatoes being stirred into a Crockpot of Zuppa Toscana
  • Stir well and serve with breadsticks and salad.
    A ladle scooping up a scoop of Zuppa Toscana from a Crockpot

Notes

  • Instead of breaking off small pieces of sausage and rolling them in your hands, simply cut the sausage using a knife in a crisscross pattern. The sausage will roll up into balls as you cook and stir it in the skillet. Break it up into more bite-size pieces with your spatula or spoon if needed. 
  • You can really use any kind of potato you want in this recipe. Russet potatoes work great, but you can also use a waxy potato like Yukon gold or red potato. You can leave the skins on, or you can peel them. Totally up to you. 
  • Prepackaged, pre-rinsed kale will make your life easier. You can also get kale from the produce department. Just make sure you rinse it really well.

Nutrition Information

Calories: 463kcalCarbohydrates: 17gProtein: 18gFat: 37gSaturated Fat: 15gCholesterol: 84mgSodium: 1192mgPotassium: 892mgFiber: 2gSugar: 1gVitamin A: 3571IUVitamin C: 61mgCalcium: 158mgIron: 4mg

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About the author

Emily Walker

Emily lives in Meridian, Idaho, with her husband, Beau, a physician assistant, and her three incredible children: a son and two daughters. Travel is one of her favorite ways to experience new cultures and cuisines, and she has a love for all things Disney.

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Comments

  1. 5 stars
    I can’t wait to give this a try at home. I always order this when we go out to eat no matter the time of year. Thanks for sharing!

  2. 5 stars
    Oh my goodness … even better than the original?!? Sign me up! And thanks for the great tip on adding a bit more heat to the soup, by being more generous with the red pepper flakes – my guys both like their food spicy, so that’s a super helpful suggestion!

  3. 5 stars
    This is sooo good! Way better than Olive Garden in my opinion. I know I’ll be making this all season long. Thanks for sharing!

    1. We don’t. You could probably check it on the Olive Garden website or check a calorie counter online… hope this helps!

  4. Hi! I am wondering if anyone has tried using coconut/almond/soy milk in place of whipping cream. Did you notice a difference? Thank you!

  5. I love this soup! I order it for lunch all the time with a Peach Bellini tea or the frozen Peach Bellini.

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