Olive Garden Zuppa Toscana – Loaded with potatoes, sausage, kale and bacon to make the most comforting and delicious soup. Full of flavor and has the perfect amount of spice. Plus, it’s made in just one pot in less than an hour!
This zuppa toscana copycat is a take on the delicious soup that’s served at Olive Garden. Although we love going out to eat, it’s often much easier and inexpensive to make dinner at home. This zuppa toscana recipe tastes just like the Olive Garden zuppa toscana but can be enjoyed from the comfort of your own house!
Zuppa toscana soup
This zuppa toscana soup is a copycat from Olive Garden and is one of my absolute favorites soups to make during the winter! It’s so comforting, flavorful and filling. Plus, the best part about this Olive Garden zuppa toscana recipe is that it only takes one pot and is done in less than an hour!
The zuppa toscana is loaded with potatoes, sausage, kale and bacon and has just the right amount of spice. Sometimes I’ll even add a sprinkle of red pepper flakes to give it a little more heat. I also love to serve it with some fresh rolls or bread. Simply irresistible. YUM!
What are the ingredients in zuppa toscana?
This zuppa toscana soup is simple to make and doesn’t require a ton of ingredients! Check them out below. Feel free to swap baby spinach for the kale or heavy cream for half and half.
- Italian sausage
- Chicken broth
- Russet potatoes
- Half and half (or heavy cream)
- Kale (or baby spinach)
How do you make zuppa toscana?
I love that you can make this zuppa toscana recipe in just one pot. It makes for such easy cleanup! Just follow the simple steps below to get started. Scroll down for the printable zuppa toscana soup recipe.
- Cook sausage in dutch oven until browned, over medium-heat. After a couple of minutes, add in onions and cook for 1-2 more minutes. Drain any excess grease, then remove sausage mixture from pan and add to a bowl.
- Next cook bacon in pan until crisp, then place on paper towel lined plate. Leave around 1 Tablespoon of bacon grease in pan.
- Add potatoes to pan and cook for 5 minutes. Then pour in broth and water and bring to a boil. Cook for 10-15 minutes, until potatoes are tender.
- Turn heat to medium-low and slowly add in sausage and half and half. Simmer for a few minutes.
- Just before serving, add kale. Salt and pepper to taste. Ladle soup into bowl and top with bacon.
Crock pot zuppa toscana
This zuppa toscana recipe can also be made in the crockpot. First, you’ll need to cook and crumble the sausage and onions on the stove top. Then place all the zuppa toscana ingredients in the crock pot (except the cream and kale). Cook on low for 6-7 hours or on high for 3-4 hours. Then add the cream and kale about 10 minutes before serving and.
Quick tips for zuppa toscana recipe
- If you don’t want to use half and half, you can use 1 cup of milk with 2-3 Tablespoons of cornstarch whisked in.
- You can also use heavy cream instead of half and half.
- Crisp the bacon and then set aside until ready to serve, so that it doesn’t get soggy.
- This zuppa toscana soup is very easy to customize and make your own! Add in your favorite veggies like corn and bell pepper, or replace kale with spinach.
- I like to add a sprinkle of red pepper flakes prior to serving for a little heat.
What should I serve with zuppa toscana?
Although we often eat this zuppa toscana by itself, you can definitely add a few sides if cooking for a crowd or hosting a dinner party. Try serving the soup in a homemade bread bowl, or alongside a spinach salad or Mediterranean salad. You could also bake up some fresh Lion house rolls (or potato rolls), garlic cheese rolls or french bread.
Zuppa Toscana Recipe
- 3/4 pound Italian sausage , I used mild
- 1/2 cup chopped onion
- 5 slices bacon
- 32 ounces chicken broth
- 1 cup water , more if needed
- 5 russet potatoes , thinly sliced
- 1 cup half and half , or heavy cream
- 2-3 cups chopped kale , or baby spinach
Salt and red pepper flakes, to taste
- Cook the Italian sausage in a dutch oven over medium heat, until browned. After a few minutes, add in the chopped onions and cook for 1-2 more minutes. Drain any extra grease, then remove sausage mixture from pan and set aside in a bowl.
- Add the bacon to the pot and cook until crisp. Remove bacon and place on a paper towel lined plate. Leave about 1 Tablespoon of bacon grease in the pan.
- Add the sliced potatoes and cook for about 5 minutes. Pour in the chicken broth and water. Bring to a boil and cook until fork tender, about 10-15 minutes.
- Turn heat to medium-low and slowly add in the half and half and cooked sausage. You can temper the cream by adding a Tablespoon of the broth to the cream before adding to the top. Simmer for a few minutes.
- Add the kale just before serving. Salt and pepper, to taste. Ladle soup into a bowl and top with crumbled bacon.