This Olive Garden favorite brought to your own kitchen table for friends and family to enjoy!
Olive Garden Zuppa Toscana Copycat Recipe

Whenever I meet someone that doesn’t like Olive Garden, my first thought is, “are you crazy?”, and my second thought is, “have you ever even ate there?”. I say this because Olive Garden is simply delicious. I could eat their soup, salad, and breadsticks every day with no problem.

One of my wife and I’s absolute favorites from Olive Garden is there Zuppa Toscana soup. My wife is half Italian and her Mother is full Italian. Needless to say my wife has had some great Italian food in her life and if she loves this soup, then you know it is some dang good food.

Olive Garden Zuppa Toscana Copycat Recipe

My wife was really craving Zuppa Toscana for a while and we were no where near an Olive Garden in the small, mountain town in Virginia in which we were living. So, my wife looked up the recipe and we found it to be rather easy, she made it, and it tastes just like our favorite Olive Garden soup!

Olive Garden Zuppa Toscana Copycat Recipe

All it takes is some sausage and bacon browning, caramelizing onion, adding broth and water, then allowing to simmer, add a few more ingredients and heavy whipping cream and let simmer again and voila, there you have it. A hearty and delicious, Olive Garden favorite! Enoy!


Yield: 6 – 8 servings

Olive Garden Zuppa Toscana Copycat Recipe

prep time: 10 MINScook time: 35 MINStotal time: 45 mins


  • 12 – 16 oz Italian sausage (spicy or mild)
  • 12 oz pack of bacon strips
  • 1/2 onion sliced
  • 4 cups chopped kale
  • 3 cloves minced garlic
  • 28 oz chicken broth
  • 3 cups water
  • 5-6 thinly sliced russet potatoes
  • 1 cup heavy whipping cream
  • grated parmesan cheese


  1. Slice sausage and cut bacon into small pieces. Add sausage and bacon to oiled pot over medium heat and cook until sausage is browned and bacon is crispy
  2. Add sliced onion to pot and stir and let cook till onion is soft and clear. Add minced garlic and stir occasionally for 2-3 minutes
  3. Add water and chicken broth to pot as well as salt, pepper to taste and crushed red pepper
  4. Slice potatoes, and add to pot and bring to simmer over the already set medium heat and once simmering, cook for another 10 minutes or until potatoes are tender
  5. Add kale to soup and let simmer for another 10 minutes
  6. Add heavy whipping cream and stir until completely heated through and then serve and eat to your heart’s desire!
Created using The Recipes Generator

Ashton • Keaton • Mia

Co-Owners at Keat's Eats
Ashton and Keaton began blogging together in 2016 as a passion project. Both siblings are lovers of food, family gatherings, and entrepreneurial pursuits, which made starting a food blog together a no-brainer.