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Olive Garden Zuppa Toscana Copycat Recipe - So easy to make and 10x better than the original! With Italian sausage, potatoes, spinach + bacon!

So easy to make and 10x better than the original! With Italian sausage, potatoes, spinach + bacon!

Olive Garden Zuppa Toscana Copycat Recipe - So easy to make and 10x better than the original! With Italian sausage, potatoes, spinach + bacon!

A homemade replica version of the most favorited Olive Garden soup? Yes, please!

Olive Garden Zuppa Toscana Copycat Recipe - So easy to make and 10x better than the original! With Italian sausage, potatoes, spinach + bacon!

It all comes together in one pot, which is always a win (hello, super easy clean up here!), loaded with crumbled Italian sausage, tender potatoes, sneaked in greens and crisp bacon.

Olive Garden Zuppa Toscana Copycat Recipe - So easy to make and 10x better than the original! With Italian sausage, potatoes, spinach + bacon!

Serve with crusty bread as needed to sop up all that creamy, hearty goodness.

Olive Garden Zuppa Toscana Copycat Recipe

Olive Garden Zuppa Toscana Copycat Recipe

So easy to make and 10x better than the original! With Italian sausage, potatoes, spinach + bacon!
4.9 stars (45 ratings)

Ingredients

  • 4 slices bacon, diced
  • 1 pound spicy Italian sausage, casing removed
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 sweet onion, diced
  • 4 cups chicken broth
  • 3 russet potatoes, peeled and cut into 1-inch cubes
  • 3 cups baby spinach
  • 1 cup heavy cream
  • Kosher salt and freshly ground black pepper, to taste

Instructions

  • Heat a large stockpot or Dutch oven over medium hight heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; drain excess fat, reserving 2 tablespoons in the stockpot, and set aside.
  • Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat, reserving 2 tablespoons in the stockpot.
  • Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
  • Stir in chicken broth and potatoes. Bring to a boil; reduce heat and simmer until potatoes are tender, about 10 minutes.
  • Stir in spinach until wilted, about 1-2 minutes. Stir in heavy cream until heated through, about 1 minute; season with salt and pepper, to taste.
  • Serve immediately, garnished with bacon.

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