Olive Garden Zuppa Toscana Copycat Recipe

Olive Garden Zuppa Toscana Copycat Recipe its even better than Olive Gardens version
When is the last time you had a meal at Olive Garden? I can't really remember the last time...its been that long. However, I do know whenever I have been there, I have to order this soup. Gah...it's so delicious.

Making this is always deadly at my house because it's so easy to eat more than you should. It's so hard to stop getting a third bowl....but really, it gets excessive.

The soup is creamy and not overly thick. There are so many potatoes in here you don't really want it any thicker. It's creamy, flavorful and has a kick to it.

There are tons of copycat versions out there for this Zuppa Toscana, but I'm telling you this one is the best...even better than Olive garden's...in my opinion. You just need to try it. Trust me.

Olive Garden Zuppa Toscana Copycat Recipe you will think you are enjoying a bowl right in the restaurant

Olive Garden Zuppa Toscana Copycat Recipe
Enjoy it! Wishing I had a bread stick to dip in it.

Print Recipe

Olive Garden Zuppa Toscana Copycat Recipe

Recipe from: Created by Cathy Pollak for NoblePig.com | Serves: 6-8

Ingredients

  • 1 lb bacon
  • 1 lb ground, mild Italian sausage
  • 1 large shallot, finely diced
  • 32 oz chicken stock (this has more flavor than broth)
  • 2-1/4 pounds russet baking potatoes, skins scrubbed clean and sliced*
  • 1 teaspoon red pepper flakes**
  • 1/2 teaspoon kosher salt (more to taste)
  • 2 cups heavy cream
  • 1/2 cup instant mashed potato flakes
  • 4 cups baby kale leaves

Directions

  • In a large, heavy-bottomed pot (I used my 7 quart Dutch oven), fry the bacon until it is crisp. Remove from pan and place on a paper-towel lined plate. Drain the fat from the pan. When cooled, crumble it into pieces. Set aside.
  • In the same pan (without wiping it clean), add the Italian sausage in clumps to the pan at medium heat. Don't spend time rolling the sausage into balls, but you do want it to fry in little clumps. I just toss little clumps onto the hot surface and stir as necessary until browned. Remove to a paper-towel lined plate. Drain fat, reserving about 1/2 a Tablespoon in the pan.
  • Over medium-low heat, saute shallot until softened; 2-3 minutes. Add chicken stock, potatoes, red pepper flakes and salt. Bring to a boil and simmer about 10-15 minutes, until potatoes are softened. Stir in crumbled bacon and sausage. Turn off heat and stir in cream and instant mashed potato flakes (for a little thickness). Add kale and stir in until slightly wilted. Taste to make any salt adjustments. Serve immediately.
  • *I left the skins on my potatoes and sliced them legthwise (2x) until I had four long quarters. Then I sliced those four pieces crosswise. Ultimately, each potato slice looked like a pizza slice, if that makes sense. Make sure the slices are the same thickness for even cooking.
  • **The red pepper flakes give this soup a nice kick. If your concerned about spice, start with a 1/4 teaspoon and keep adding until you've reached your desired spice level.
  • Cooking Notes: When you use instant mashed potatoes as a thickener, it's easy to go to overdo it. All of a sudden your soup turns into mashed potatoes. I would suggest sticking with the amount suggested in my recipe.
  • I always get asked if something can be frozen. I personally do not like to freeze anything potato based. If you try it, let us know in the comments how it was after reheating.


Other Olive Garden Copycat Recipes You might Enjoy:

  1. Olive Garden Copycat Alfredo Sauce ~ The Slow Roasted Italian
  2. Copycat Olive Garden Salad Dressing ~ Dessert Now Dinner Later
  3. Copycat Olive Garden Breadsticks ~ Handle the Heat
  4. Copycat Olive Garden Minestrone Soup ~ Back for Seconds
Post a Comment

10 Comments and 4 Replies

  1. Sues 1

    I don’t think I’ve ever had this soup, but something tells me that your version is a million times better (and better looking!!) than the OG’s. It’s gorgeous!

    Reply
  2. Cathy – I am so drooling right now. Sausage. And bacon. And red pepper flakes. This is fabulous!

    Reply
  3. I love when I see recipes like this from restaurants that I can make at home. Looks amazing!

    Reply
  4. This looks amazing! I love getting this soup at Olive Garden!

    Reply
  5. Shannon 5

    can something be used instead of the potato flakes for thickening?

    Reply
  6. I haven’t been to Olive Garden in a while but oh man I’m making this at home soon! I do love Olive Garden’s soups but I would much rather eat at home haha!

    Reply
  7. Dana F 9

    So I made this tonight, but with a few alterations. I deglazed the pot (after softening the shallots) with a shy quarter cup of marsala wine. And I used hot Italian sausage, instead of mild. It was so delicious!!!! Thank you for the recipe!

    Reply
  8. Gid 10

    You can freeze things with potatoes, but unless you have a flash freezer, the potatoes will break down when you thaw them, and may turn gummy. Freezing things with cream in them is trickier, because the cream will separate. I’m afraid the best option is to eat it all (horrors!).

    Reply
  9. OMG!! I just made this tonight for dinner and I can’t believe how awesome it was!! I followed your recipe exactly and it was perfect!! I will definitely make it again. Thank you!!

    Reply
  10. Marcia 13

    It won’t be as good, but do you think it’d still be tasty made wit 2% milk rather than cream?

    Reply
    • Cathy 14

      I mean it would be okay. You would lose the mouthfeel and richness that cream would provide. Would likely seem more watery.

      Reply

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