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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!
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.
Serve with crusty bread as needed to sop up all that creamy, hearty goodness.
Olive Garden Zuppa Toscana Copycat Recipe
Yield: 8servings
Prep: 15 minutesminutes
Cook: 30 minutesminutes
Total: 45 minutesminutes
So easy to make and 10x better than the original! With Italian sausage, potatoes, spinach + bacon!
3russet potatoes, peeled and cut into 1-inch cubes
3cupsbaby spinach
1cupheavy 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.