The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
This Copycat Olive Garden Zuppa Toscana soup recipe is easy to make and some serious comfort food! It’s gluten-free and takes just 45 minutes to make!
This recipe serves 8 and costs about $10.79 to make. That’s just $1.35 per serving!
A warm bowl of soup is good for the soul, and I love to make different soups throughout the winter months. Some of my favorites include this Thick and Creamy Potato Soup, Easy Tomato Soup with Basil, and Chicken Enchilada Soup.
Copycat Olive Garden Zuppa Toscana
Whenever I go to the Olive Garden, I always get the same thing: their soup, salad, and breadsticks. Although I want to branch out and try other things, I can’t seem to order anything but Zuppa Toscana.
However, I cannot go to the Olive Garden anytime I get a craving for some Zuppa Toscana soup. What’s a girl to do? Create a Zuppa Toscana copycat, of course!
This recipe tastes just like Zuppa Toscana soup from the restaurant! And here’s the best part! It is a fraction of the cost!
I’m sharing my recipe for Zuppa Toscana here with you today so you too can enjoy this amazing soup from the comfort of your own home. This soup is creamy, full of tender potatoes, spicy Italian sausage, kale, and bacon. It is a hearty soup that will warm your soul on the coldest of nights.
You can now savor all the flavors of Olive Garden’s Zuppa Toscana in your pajamas…I won’t tell!
Can you freeze Zuppa Toscana soup?
Absolutely! It is so great to freeze some for another day when you need a quick meal. After the soup has cooled, place it into an airtight container and place it in the freezer. When you reheat it, don’t heat it too quickly because you run the risk of curdling the cream.
How long can you keep Zuppa Toscana?
The fresh ingredients in this soup will stay fresh in your fridge for up to 4 days. Be sure to store the soup properly in an airtight container before placing it in your fridge.
Is Zuppa Toscana gluten-free?
The copycat Olive Garden soup is some serious comfort food that your family will love. As a bonus, the soup is gluten-free, too!
Can I use spinach instead of kale in soup?
Yes, if you do not have kale, you can substitute spinach instead. This will change the soup’s flavor just a tad but still give you that extra green in your diet.
How to make Copycat Olive Garden Zuppa Toscana Soup:
- First, in a large pot over medium-high heat add bacon and cook, stirring frequently, until crispy, about 4-6 minutes. Use a slotted spoon to move the bacon onto a paper towel-lined plate.
- Next, remove all but ½ tablespoon of bacon grease from the pan. Add the sausage and use the back of a wooden spoon to break the meat into pieces. Cook until browned, about 6-7 minutes. Use a slotted spoon to move the sausage onto a paper towel-lined plate.
- Then, drain off all of the sausage grease. Add water, chicken broth, potatoes, onion, and garlic to the pot. Cook over high heat until mixture comes to a boil, then reduce the heat to low and simmer until potatoes are tender, about 10-15 minutes.
- Stir in bacon, sausage, and kale. Let the mixture simmer for 5 minutes.
- Season to taste with salt and pepper.
- Serve the Zuppa Toscana soup with grated Parmesan cheese.
Can you Make Zuppa Toscana in the Crock-Pot?
Yes! Follow my slow cooker directions below!
- Follow the recipe through step 2 below.
- Place cooked bacon, cooked sausage, water, chicken broth, potatoes, garlic, and onion into a slow cooker insert.
- Cover and cook for 3 1/2 hours on LOW.
- Add kale and heavy cream. Cover slow cooker and continue to cook on low for 30 minutes.
- Ladle the soup into bowls and serve with grated Parmesan (optional).
How much will this recipe cost?
RECIPE COST: $10.79
PER SERVING COST: $1.35
NOTE: The recipe prices are used calculating name-brand products from Walmart’s website. The recipe’s actual cost will vary depending on what your pantry is already stocked with and current grocery prices.
- 1 pound spicy Italian sausage – $3.48
- ½ pound bacon – $2.49
- 4 cups water – $0.00
- 4 cups chicken broth – $1.98
- 2 large russet potatoes – $0.96
- 2 garlic cloves – $0.10
- 1 yellow onion – $0.62
- 2 cups chopped kale – $0.48
- ⅔ cup heavy whipping cream – $0.66
- salt and pepper – to taste – $0.02
- Large soup pot
- Wooden spoon
- Slotted spoon
- Cutting board
- Chef’s knife
More Copycat Recipes:
- Movie Theater Popcorn
- Honey Wheat Bushman Bread-Outback Bread Copycat
- Food Truck Hawaiian Macaroni Salad
- Hawaiian Food Truck Garlic Shrimp
- Olive Garden Chicken Gnocchi Soup
- Panera Broccoli Cheese Soup
- Lofthouse Soft Frosted Sugar Cookies
- New York Style Thin Crust Pizza
- Panera’s Mac and Cheese
- Slow Cooker Honey Baked Ham
- Olive Garden Lemon Cream Cake
- Costco Spinach Salad Copycat
Copycat Olive Garden Zuppa Toscana
- ½ pound bacon chopped into 1-inch pieces
- 1 pound spicy Italian sausage
- 4 cups water
- 4 cups chicken broth
- 2 large russet potatoes scrubbed, cut in half lengthwise, and cut into ¼-inch thick slices
- 1 medium yellow onion diced
- 2 large garlic cloves minced
- 2 cups chopped kale
- ⅔ cup heavy whipping cream
- salt and pepper to taste
- Grated Parmesan cheese optional
- In a large pot over medium-high heat, add bacon and cook, frequently stirring, until crispy, about 4-6 minutes. Use a slotted spoon to move the bacon onto a paper towel-lined plate.
- Remove all but ½ tablespoon of bacon grease from the pan. Add the sausage and use the back of a wooden spoon to break the meat into pieces. Cook until browned, about 6-7 minutes. Use a slotted spoon to move the sausage onto a paper towel-lined plate.
- Drain off all of the sausage grease. Add water, chicken broth, potatoes, onion, and garlic to the pot. Cook over high heat until mixture comes to a boil, then reduce the heat to low and simmer until potatoes are tender, about 10-15 minutes.
- Stir in bacon, sausage, kale, and cream. Let the mixture simmer for 5 minutes.
- Finally, season to taste with salt and pepper. Serve with grated Parmesan cheese (optional).
- Instead of kale, you can use Swiss chard.
- The soup will keep for up to 4 days in an airtight container in the refrigerator.
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Thank you for all your wonderful recipes. They don’t disappoint!
You’re so welcome, Sandy!
I’ve never eaten this at the Olive Garden, but after seeing your recipe, I just had to give it a try. It was so flavorful and delicious—perfect winter meal!!
Claudia Lamascolo says
I sure can say this soup recipe is fantastic I have never been to the olive garden and this soup is a favorite at home to make! thanks!
Haven’t been to olive garden, but this is really nice!
Love this recipe! Perfect comfort dish for the winter months!
Joyce h says
I make this soup quite often . It is fantastic and it freezes well as long as you use heavy cream.no half and half it will be good but look curdled.love this recipe