Make this Copycat Olive Garden Zuppa Toscana recipe on the stovetop, slow cooker, or Instant Pot for a healthy twist on the original! This one-pot meal features hearty vegetables, Parmesan, bacon, and Italian sausage.
Do you love the famous Olive Garden Zuppa Toscana? Well, try our copycat recipe and enjoy a delicious bowl of soup for one of those easy dinners on busy weekdays!
Why You’ll Love This Zuppa Toscana Copycat Recipe
- Versatile: You can easily adapt this Zuppa Toscana recipe to be made in different kitchen appliances. Whether you prefer the stovetop approach, a hands-off slow cooker, or the speed of an Instant Pot, I’ve got you covered!
- Comforting: This soup is the epitome of comfort food! It’s ideal for chilly evenings or whenever you’re craving a hearty and satisfying meal.
- Customizable: Modify the heat level with mild or spicy Italian sausage, make a keto or Whole30 version, or add your own twist with additional herbs and vegetables.
- Simple to make: Despite its complex flavors, this 10-ingredient, one-pot recipe for Zuppa Toscana is straightforward and fuss-free to prepare. The same applies to this vegetable beef soup!
What is Zuppa Toscana?
Zuppa Toscana, which translates to “Tuscan soup” in English, is a traditional Italian soup known for its hearty and comforting flavors. Characterized by its heartiness, this soup traditionally combines cannellini beans with a medley of vegetables, olive oil, spices, rigatino (Italian bacon), and toasted Tuscan bread.
In modern recipes, you can now find ingredients like crumbled Italian sausage, garlic, and heavy cream. This Americanized version is one of the most popular recipes (if not the most popular recipe) that Olive Garden has on its menu.
Zuppa Toscana Recipe
This Zuppa Toscana soup recipe is simple to make, naturally grain and gluten-free, and light on the wallet. It’s the perfect meal to put leftovers or veggies in the fridge to good use!
Plus, it’s unbelievably easy to make a keto, Whole30, dairy-free, or vegan version.
You can choose to prepare it on the stovetop, in a slow cooker, or in an Instant Pot with my straightforward instructions. However you make it, don’t forget to serve it with some crusty bread to soak up every last drop!
Ingredients and Substitutions
To make this Zuppa Toscana soup, you'll need:
- 3 strips of smoked bacon, chopped (PLUS more for topping. For a healthier option, try turkey bacon instead).
- 1 pound spicy Italian ground sausage, use mild for kid-friendly (Swap in chicken or turkey sausage for a lighter version).
- 1⁄2 white onion, small diced (Yellow onions also work, or try shallots for a milder taste).
- 3 garlic cloves, minced (Garlic powder will work in a pinch, but fresh is best).
- 6 cups chicken broth (You can also use vegetable broth or water with a little extra salt).
- 1 1⁄2 Yukon Gold potatoes, cut into ¼-inch pieces (For a lower-carb option, swap potatoes for cauliflower or turnips).
- 3 teaspoons salt, or to taste
- 1 teaspoon black pepper
- 1 ¼ cups heavy cream (Opt for half-and-half cream or whole milk for a lighter flavor and consistency).
- 4 cups chopped kale (Spinach or Swiss chard can be substituted for kale).
- Grated Parmesan cheese for topping, optional (Or, use Pecorino Romano or Asiago).
How to Make Zuppa Toscana Soup
- Stovetop Method: Heat a large pot or Dutch oven over medium-high heat and cook the bacon until browned, about for 4-5 minutes. Use a slotted spoon to transfer the bacon to a plate lined with paper towel.
- Add the sausage, breaking down into pieces, while browning for about 5 minutes. Transfer to a paper towel-lined plate and set aside. Remove most of the fat at the bottom of the pan leaving about 2 tablespoons.
- In the same pot, saute onions over medium heat until translucent. Add garlic and saute for another minute until fragrant. Add the bacon and sausage back to the pot.
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- Then combine the potatoes, chicken broth, salt, and pepper and bring to a boil over high heat. Boil until potatoes are almost fork-tender.
- Stir in kale, and heavy cream, letting boil for about 2 minutes. Taste and add more salt and pepper if needed. Serve garnished with grated Parmesan cheese and some extra-cooked bacon.
Slow Cooker Zuppa Toscana
- Heat a large nonstick skillet over medium-high heat and follow steps 1 and 3 outlined in the stovetop method. Transfer everything to the Crock Pot along with all the other ingredients, except for the potatoes, heavy cream, and kale.
- Cook on LOW for 5-6 hours or on HIGH for 3-4 hours.
- Add the potatoes during the last 45 minutes. Cook until fork tender but not overcooked.
- Flip the heat to low, if not it’s not already. Slowly stir in the heavy cream, followed by the kale. Let it heat through for 5 minutes, then serve!
Instant Pot Zuppa Toscana
- Press the saute button and let the IP heat for about 2 minutes. Follow steps 1 and 3 from the stovetop method. Cancel the saute function!
- Add chicken broth, potatoes, salt, and pepper. Lock the lid and turn the valve to ‘Sealing’. Press the ‘Manual’ or ‘Pressure Cook’ button and adjust for 10 minutes, with pressure set to ‘High’.
- When the cooking time is over, turn off the Instant Pot by pressing the ‘Turn Off’ button. Carefully quickly release and open the lid. Add heavy cream, chopped kale, and extra-cooked bacon to the pot. Stir everything, and serve warm.
Chef’s Tips for Making Olive Garden’s Zuppa Toscana Soup
- Always opt for fresh vegetables when you can. Using fresh kale, garlic, and onions makes a huge difference in the overall flavor of this Olive Garden recipe for Zuppa Toscana.
- Remember to cube the potatoes evenly (or any other vegetables you choose to add) so they cook at the same rate.
- Ensure the bacon and sausage are well-browned for a deeper, more complex flavor.
- Don’t forget to drain the excess fat after browning the sausage to prevent the soup from turning out too heavy.
- Let the soup simmer over low heat so the ingredients have a chance to meld and deepen their flavors.
- For an even thicker soup, add more potatoes or blend part of the soup before serving.
- Don’t be shy with seasonings, especially salt and pepper, to bring out all the flavors. You can adjust these spices to your taste preferences.
- To avoid curdling, stir in the heavy cream at the end of simmering.
- Similarly, add kale or other leafy greens at the end to prevent overcooking them.
- Opt for a large stockpot or Dutch oven to prevent the ingredients from overcrowding and ensure everything cooks evenly.
Variations
- Whole30: Replace non-compliant ingredients, like traditional sausage, with Whole30-compliant sausage. Also, use coconut cream instead of heavy cream.
- Vegan: Replace Italian sausage and bacon with tempeh, tofu, or vegan meat replacements. Additionally, use vegetable broth and substitute heavy cream with full-fat coconut milk or a dairy-free cream alternative.
- Keto: Leave out the potatoes or replace them with a low-carb vegetable like cauliflower. Make sure to double-check that your sausage is keto-friendly, ensuring there are no fillers added.
- Low sodium: Reduce the salt content by using low-sodium broth and omitting or limiting any added salt.
- Dairy-free: Replace heavy cream with dairy-free alternatives like cashew or coconut cream.
- Higher protein: Add extra sausage or incorporate cooked chicken breast for a protein boost.
- Low fat: Opt for turkey sausage and bacon instead of pork and use light cream or a dairy-free alternative.
- High-fiber: Incorporate beans or more vegetables like zucchini, bell peppers, or additional kale to increase the fiber content.
What to Serve with
If you’re looking for a more filling meal, try pairing your healthy Zuppa Toscana with sides like these:
- Gluten-free breadsticks
- Sourdough bread
- Roasted carrots and parsnips
- Shaved Brussels sprouts salad
- Garlic bread rolls
- Air fryer garlic bread
- Roasted delicata squash with maple cinnamon
- Butternut squash salad
FAQs
Zuppa Toscana can have a mild to moderate spice level, depending on the sausage and spices added. Adjust the amount of spice to your preference by choosing mild or spicy Italian sausage.
Zuppa Toscana is a hearty soup with nutritious ingredients like kale and potatoes, but it also contains heavy cream and sausage. For that reason, it should be enjoyed in moderation. If you’re looking for a healthier version, use low-fat cream, lean sausage, and turkey bacon.
In Italy, Zuppa Toscana is called "minestra di pane" meaning "bread soup." It traditionally includes seasonal vegetables, cannellini beans, and sometimes meat.
Olive Garden's Zuppa Toscana is their most popular soup. It’s beloved for its creamy texture and flavorful combination of sausage, kale, and potatoes.
Olive Garden's Zuppa Toscana is an Americanized version of the Italian soup, which traditionally doesn’t include heavy cream or sausage. The American version is creamier and often more heavily seasoned.
How to Store
- Fridge: Store in an airtight container and refrigerate for up to 3 days.
- Freeze: If you plan on freezing, only add the cream after thawing and reheating the soup because cream-based soups can break apart once reheated. In addition, do not overcook the potatoes. Freeze for up to 3 months.
More Copycat Recipes
- Olive Garden Five Ziti Al Forno
- Cheesecake Factory Four Cheese Pasta
- Panettone Recipe (Bauducco Copycat)
- Copycat Red Lobster Biscuits (Low-Carb)
- Cheesecake Factory Stuffed Mushrooms
- Levain Chocolate Chip Cookies
- Jordan Marsh Blueberry Muffins
- Carrabba's Sausage and Lentil Soup
PIN AND ENJOY!
BEST Zuppa Toscana Soup
Equipment
- 1 pot or slow cooker, or Instant Pot
- 1 wooden spoon
- 1 cutting board
- 1 Chef's knife
Ingredients
- 3 strips of smoked bacon chopped (PLUS more for topping. For a healthier option, try turkey bacon instead).
- 1 pound spicy Italian ground sausage use mild for kid-friendly (Swap in chicken or turkey sausage for a lighter version).
- ½ white onion small diced (Yellow onions also work, or try shallots for a milder taste).
- 3 garlic cloves minced (Garlic powder will work in a pinch, but fresh is best).
- 6 cups chicken broth You can also use vegetable broth or water with a little extra salt.
- 1 ½ Yukon Gold potatoes cut into ¼-inch pieces (For a lower-carb option, swap potatoes for cauliflower or turnips).
- 3 teaspoons salt or to taste
- 1 teaspoon black pepper
- 1 ¼ cups heavy cream Opt for half-and-half cream or whole milk for a lighter flavor and consistency.
- 4 cups chopped kale Spinach or Swiss chard can replace kale.
- Grated Parmesan cheese for topping optional (Or, use Pecorino Romano or Asiago).
Instructions
Stovetop Method
- Heat a large pot or Dutch oven over medium-high heat and cook the bacon until browned, about for 4-5 minutes. Use a slotted spoon to transfer the bacon to a plate lined with paper towel.
- Add the sausage, breaking down into pieces, while browning for about 5 minutes. Transfer to a paper towel-lined plate and set aside. Remove most of the fat at the bottom of the pan leaving about 2 tablespoons.
- In the same pot, saute onions over medium heat until translucent. Add garlic and saute for another minute until fragrant. Add the bacon and sausage back to the pot.
- Then combine the potatoes, chicken broth, salt, and pepper and bring to a boil over high heat. Boil until potatoes are almost fork-tender.
- Stir in kale, and heavy cream, letting boil for about 2 minutes. Taste and add more salt and pepper if needed. Serve garnished with grated Parmesan cheese and some extra-cooked bacon.
Slow Cooker Method
- Heat a large nontick skillet over medium-high heat and follow steps 1 and 3 outlined in stovetop method. Transfer everything to the Crock Pot along with all the other ingredients, except for the potatoes, heavy cream, and kale.
- Cook on LOW for 5-6 hours or on HIGH for 3-4 hours.
- Add the potatoes during the last 45 minutes. Cook until fork tender but not overcooked.
- Flip heat to low, if not it’s not already. Slowly stir in the heavy cream, followed by the kale. Let it heat through for 5 minutes, then serve!
Instant Pot Method
- Press the saute button and let the IP heat for about 2 minutes. Follow steps 1 and 3 from the stovetop method. Cancel the saute function!
- Add chicken broth, potatoes, salt, and pepper . Lock the lid and turn the valve to ‘Sealing’. Press the ‘Manual’ or ‘Pressure Cook’ button and adjust for 10 minutes, pressure set to ‘High’. When the cook time is over, turn off the Instant Pot by pressing the ‘Turn Off’ button. Carefully quick release and open the lid. Add heavy cream, the chopped kale and extra cooked bacon to the pot. Stir everything, and serve warm.
Recipe Video
Recipe Notes
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.
Maria C. says
Is that supposed to be 11/2 LBS of potatoes?
Valentina Dimitrova says
Hi, Maria! Yes, it is one and a half pounds of potatoes.
Anonymous says