Olive Garden’s Zuppa Toscana

Zuppa Toscana Olive Garden Copycat Recipe

A copycat Tuscan soup recipe just like Olive Garden’s! At least that’s what I’ve heard. Being that I’ve only eaten there once I don’t know for sure. When you’ve been eating homemade Italian food all of your life it’s hard to get excited over their food.

Now I’m thinking they deserve a second chance. This delectable soup easily earned a top spot on my ‘favorite soups’ list! That’s pretty serious. Being the soup lover I am.

Simple ingredients turn into something sensational! Crispy bacon and spicy Italian sausage give it tremendous flavor. Meaty potatoes and fresh kale round it out to make a completely balanced meal. With a finish of heavy cream it has an air of indulgence to it.

Serve with a sprinkle of Parmesan cheese and a wedge of crusty bread for a hearty, inspired and satisfying meal!

Olive Garden's Zuppa Toscana

Rating: 51

Prep Time: 25 minutes

Cook Time: 25 minutes

Yield: 4 - 5 servings

 Olive Garden's Zuppa Toscana

A copycat Tuscan soup recipe just like Olive Garden's!


4 slices bacon, cut into a small dice
1 pound hot Italian sausage, ground or links with casings removed
1 large yellow onion, diced
4 cloves garlic, minced
4 cups (32 ounces) chicken broth or stock
3 cups Russet potatoes, cubed
sea or kosher salt and fresh black pepper
2 loose packed cups kale, in bite size pieces
1 cup heavy cream or 14 ounce can evaporated milk
Parmesan cheese, grated, for serving


  1. In a large soup pot or sauce pan cook bacon over medium until crispy. Add sausage and break it apart as it cooks. Once sausage is browned and crumbled drain off the grease leaving a tablespoon or two to saute the onion.
  2. Push the sausage to the edges of the pot and add onion to center - saute until translucent then add garlic and saute until fragrant.
  3. Stir in broth and potatoes, season with 3/4 teaspoon salt and 1/4 teaspoon pepper, simmer for about 20 minute or until potatoes are tender.
  4. Add kale and heavy cream or evaporated milk. Bring to a simmer. Taste and re-season as needed. Serve with Parmesan cheese and crusty bread.


Adapted from Tuscan Recipes

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved



  1. Beth says

    Your soup looks wonderful. I agree with you about the Olive Garden, but this recipe makes up for it!I was so disappointed that you didn't make the next round of voting in the foodbuzz competition. I have really been enjoying following your journey, and I've started coming to your blog when I'm looking for recipe ideas. Congratulations on making it as far as you did, and I'll be reading your blog for a long time to come!

  2. Emily Z says

    This soup looks amazing. I have some sausage in the freezer that I have not been sure what to do with… this might be a good use for it!

  3. Kim says

    Reeni – Big hugs to you for doing so well with PFB. You did a fabulous job during each challenge and should be very proud of the work that you did! This creamy, hearty, and delicious soup sounds like a great way to step back, reflect on the challenge, and enjoy life. Although the challenge was fun, I'm sure it was pretty stressful at the same time. Enjoy your weekend!

  4. sweetlife says

    This is one of my mom's fav soups, she first had it at a dinner party and has made it ever since, the first pics os goregous, I am sorry your journey has come to an end, I enjoyed all your enteries and was happy to vote for you..take care and enjoy your weekendsweetlife

  5. Melissa says

    I have never heard of this soup, but it sounds delicious. I have found so many wonderful recipes to try from reading your blog. Thank you!

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