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. Victoria says

    I'm not much of an Oliver Garden-er either, but I have had this soup there once and remember enjoying it. I'm sure this version is WAY better and I will definitely keep it in mind for the future!

  2. 5 Star Foodie says

    It's a terrific version of the soup, looks really warming and delicious! You should definitely be proud of yourself for going such a long way in PFB, it was an awesome run!

  3. Kirsten Lindquist says

    Congratulations on making it as far as you did Reeni, I hope you're proud of yourself. Of course I'm terribly disappointed for you, but I'm sure it was a fun ride while it lasted! Can't believe I've never heard of this soup, sounds right up my alley! Can't wait to try it (got the sausage just need some potatoes!)

  4. Anonymous says

    This was absolutely fantastic! Much better than OG, I think. I do like my soups a bit thicker, so I added a little bit of flour. Thank you, it's going in my recipe book!

  5. snugs says

    ok so I am sitting at work this morning with a horrible head cold, decided to go home for the rest of the day, but had to pull up this recipe first to stop for groceries. I have had my little nap and now have your soup simmering on the stove. I am starting to think there might be something seriously wrong with me, I mean I don't know anyone else who stops for groceries to try a new recipe when they are sick!

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