This Olive Garden Zuppa Toscana Copycat really does taste like the real thing! Make your favorite Olive Garden soup at home!
Hi friends! Man Monday time.
Three reasons why copycat recipes are awesome:
1. To purchase the actual item at the restaurant (vs making it yourself) costs your child’s future tuition and your entire collection of Indiana Jones paraphernalia.
2. Often, the copycat version is better for you, and you feel it instantly… no gut bombs.
3. I can enjoy any copycat recipe in the comfort of my own home. And I don’t even need to wear pants.
One reason why copycat recipes can suck:
1. When they don’t actually taste like the original, you feel like shoving a pie in the face of the person who originally created the recipe. And by pie, I don’t mean the kind that is yummy. I mean the other kind… you know… made of animal… excrement.
Well, in this copycat recipe I literally cannot tell the difference between it and the Olive Garden original. It’s glorious. You avoid that one pesky negative to copycat recipes, and you can appreciate ALL the benefits. I would just recommend at least having some barrier between your hot soup and your… body… if you choose not to wear pants.
Don’t go out tonight. Don’t wear pants. Do make this soup. Enjoy life.
-Zach
Olive Garden Zuppa Toscana Copycat
Ingredients
- 1 lb ground Italian sausage {I use mild}
- 2 cups chicken broth
- 1 quart water {4 cups}
- 2 large russet potatoes sliced into fourths, lengthwise, and then in 1/4 inch slices
- 1 medium white onion chopped
- 2 garlic cloves minced
- Salt and pepper to taste
- 1/2 cup bacon bits {about 5-6 slices of cooked bacon crumbled}
- 2 cups fresh kale
- 1 cup heavy whipping cream
Instructions
-
Brown sausage in a large skillet on medium heat. Strain and rinse fat. {You don't HAVE to rinse your sausage, but you'll get a greasy orange film if you don't. There's a little more flavor to it though, so it's your preference.}
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Combine chicken broth and water in a large pot and stir. Add the sausage, potatoes, onion, and garlic. Cook on medium heat until potatoes are soft, about 10-15 minutes.
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Add bacon, salt, and pepper and let simmer on medium-low for another ten minutes.
-
Turn to low heat and add kale and cream. Heat through completely and serve.
I’ve actually never been to olive garden, but this soup looks and sounds incredible, so I have no dobt it is better than the original 🙂
Totally need this in my life!!!
Dear Sarah, I have not tried this soup from Olive Garden, but it looks wonderful. I prefer the homemade version anyway 😉 Have a wonderful day, Catherine
I make one similar to this but instead of heavy (fat laden) cream, I thicken 2% milk with potato buds. it’s just as good but not as high in calories.
Hi! Thanks for the recipe! Can I substitute kale with something else? We don’t have it in Greece. 🙁
Hi, Stella! I would suggest using spinach. Hope this helps!
I fixed this recipe and it was amazing!! Tasted just like olive gardens
I’m so glad you liked it!! We love it too! <3
This is my favorite, go-to recipe for zuppa toscana and I share it with everyone!! It turns out delicious every time and I’m actually like it better than the OG! I’ve also used this same recipe, substituting cauliflower for the potatoes for a lower-carb option. Thanks for sharing such a great soup!
Great recipe! Zuppa Toscana tastes delicious!