Olive Garden Zuppa Toscana Copycat Recipe
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So easy to make and 10x better than the original! With Italian sausage, potatoes, spinach + bacon!
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A homemade replica version of the most favorited Olive Garden soup? Yes, please!
WHAT IS ZUPPA TOSCANA?
Zuppa toscana is a soup from northern Italy in Tuscany. Translated word for word, zuppa toscana literally means Tuscan soup, also known as minestra di pane in Italy (bread soup).
Now this copycat recipe comes together in one single pot, which is always a win on those super busy weeknights (hello, easy clean up here), loaded with crumbled spicy Italian sausage, tender russet potatoes, sneaked in greens (kale or spinach) and crispy bacon.
Serve with crusty bread as needed to sop up all that creamy, hearty goodness.
WHAT TO SERVE WITH ZUPPA TOSCANA
Tools For This Recipe
Dutch oven
Olive Garden Zuppa Toscana Copycat Recipe: Frequently Asked Questions
The spicy Italian sausage does pack a little bit of heat but you can substitute mild Italian sausage as needed.
Heavy cream (or heavy whipping cream) has one of the highest fat contents with about 36-40% fat. Half and half or whole milk are suitable substitutes, but will yield a lighter result.
Yes! You can freeze the leftovers without the heavy cream and bacon (cream soups tend to separate when frozen) in individual freezer bags, thaw overnight, and reheat on the stovetop, adding heavy cream and bacon when serving.
Olive Garden Zuppa Toscana Copycat Recipe
Ingredients
- 4 slices bacon, diced
- 1 pound spicy Italian sausage, casing removed
- 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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Has anyone ever made in crockpot? Apologize if already asked…lots of comments to scroll through and I am in a hurry:)
This is the best copy cat soup ever! Making it right now, for the 3rd time! Only soup my hubby wants me to make. Super easy & yummy!!
What is the serving size?
About 1 cup.
I just cooked this now and it’s so delicious! Instead of olive oil, I used some of the bacon drippings to saute the garlic and onions. I like it spicy but waiting for the verdict from my family later if they’re ok with it this heat. I suppose I can do 1/2lb spicy and 1/2 lb mild next time. Used spinach coz I love it as well!
Wow, your recipe is very great. It’s not only tasty but also good for health. Thanks for sharing!
YUM!
This is so good!
it look perfect. I am interesting when cook it,
I never made it with spinach since it is originally made with kale, also i add red pepper flake and use Italian sausage and
Pork sausage. i add the bacon last and sprinkle with a lil cheddar cheese….this is also a good slow cooker recipe..4 to 5 hr on high till the potatoes are soft.
I made my with kale and cubed the potatoes and I put bacon in soup at end at serving time as with astonishing on top with bacon. BONAPETIT
I hope to get a comment back today as I’d like to make this for dinner. I personally have never had this soup but so many people I know love it and it really sounds delicious. I wondered if this would be good in the crockpot? I have a HUGE love of my crockpots (yes 2) and try to find a way to use it for dinner everyday if I can. Any input would be very much appreciated!!! Thank you in advance!!!
Unfortunately, it is very difficult to give exact conversion information to translate a traditional stovetop recipe to be used in a slow cooker without further recipe testing. However, here is an article worth checking out on a possible conversion guide. Hope that helps!
This was absolutely delicious. I added kale instead of spinach and used spicy turkey sausage. Thank you so much for the recipe 🙂
Sounds delicious! Would this work in a crockpot?
It is very difficult to give exact conversion information to translate a traditional stovetop recipe to be used in a slow cooker without further recipe testing. However, here is an article worth checking out on a possible conversion guide. Hope that helps!
I make this exclusively in the crockpot! The night before, I brown the sausage, onion, and garlic, then add the potatoes and cold broth, then stick in the fridge. In the morning, I skim the cold fat off the top (another bonus of this method) and put in the crockpot on low for 8 hours. When I get home from work, I stir in the cream and kale and turn the crockpot to high for about 30 minutes. Done! I have found that Yukon gold with the skins still on seem to keep the potatoes from turning to mush, and it’s best not to stir it much during the process. So good!
great tip! I make this soup all the time and never thought of the crock-pot. thanks!
This is delicious! I knew from start to finish, that by following the recipe it would be amazing and it was!
This looks amazing! Pinned it.
I will make it for my kids. I ‘m sure they will love it…
❤❤❤ this soup everytime I make it for someone they always always ask for recipe. Kale or spinach both delicious. Only addition I add 1tsp. crushed fennel seeds & I use hot Italian sausage. If I don’t have cream on hand I use evaporated milk & regular milk anyway it’s delish. And yes OG does use bacon,maybe you just didn’t get much when they dish it up. Also serve with fresh grated parmesan & hard crusted Tuscan Italian bread,great for dipping into the tasty broth.
I make this non-stop for the cold months, my husband LOVES it. I would sugest trying 1/2 beef broth 1/2 chicken broth. The bolder flavor of the beef broth really compliments the soup and I throw some kale in there too. It adds a great crunch to the soft potatoes.
My family also uses kale instead of spinach. Kale stays a little on the crunchier side, which we prefer, but its great either way. I could eat this every day
Chungah, thank you so much for this recipe. I used kale because I just happen to like kale, and a few pepper flakes, but other than that I did it the exact same way as the recipe. It is the best soup I’ve ever made. A new favorite. Now if I could only figure out that salad dressing! 😉 thank you and happy holidays!
I’ve made this 3 times already, and it’s on the stove right now again. This soup is really easy, and is so delicious! My only addition is a touch of red pepper flakes for a bit of heat. This soup reheats so well, and my husband thinks its delicious. Thank you for sharing!
Made it exactly how it was written and it was amazing! Love the spinach! Hubby said this is probably one of the best soups he’s ever had! This one is going into rotation! Thank you!