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Home / Comfort Food

BEST Copycat Zuppa Toscana Recipe

4.81
/5
40 minutes minutes
1,004 Comments
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By: The Chunky Chefpublished: 03/04/2019

This post may contain affiliate links. Please read my disclosure policy.

The BEST copycat zuppa toscana soup, made with spicy crumbled sausage, silky potatoes, and an ultra creamy broth.  Bacon and kale put the finishing touch on this Olive Garden copycat recipe! #soup #souprecipe #copycat #zuppatoscana #olivegarden #slowcooker #crockpot #instantpot #pressurecooker #easyrecipe #weeknightmeal
The BEST copycat zuppa toscana soup, made with spicy crumbled sausage, silky potatoes, and an ultra creamy broth.  Bacon and kale put the finishing touch on this Olive Garden copycat recipe! #soup #souprecipe #copycat #zuppatoscana #olivegarden #slowcooker #crockpot #instantpot #pressurecooker #easyrecipe #weeknightmeal

Classic zuppa toscana soup, in slow cooker form!  It tastes WAY better than the restaurant version, and is sure to be a crowd pleaser!


Spicy crumbled sausage, silky potatoes, and an ultra creamy broth… it’s the perfect copycat soup!

The BEST copycat zuppa toscana soup, made with spicy crumbled sausage, silky potatoes, and an ultra creamy broth.  Bacon and kale put the finishing touch on this Olive Garden copycat recipe! #soup #souprecipe #copycat #zuppatoscana #olivegarden #slowcooker #crockpot #instantpot #pressurecooker #easyrecipe #weeknightmeal

Best Copycat Zuppa Toscana Recipe

My husband’s favorite soup is Olive Garden’s Zuppa Toscana, so naturally I wanted to find a way to have it at home (for way less money)!  This soup has all the great flavors of the Olive Garden soup, but making at home is much more convenient, and I think it tastes way better!  If you’ve never had this soup… it’s a creamy soup with tender potatoes, spicy Italian sausage, crispy bacon, and healthy kale.

WHAT’S IN ZUPPA TOSCANA SOUP?

First, I want to clear something up.  Even though zuppa toscana soup translates to Tuscan soup, it’s not a traditionally Tuscan soup.  Olive Garden named this soup and made it incredibly popular all across the United States!

Zuppa toscana soup is made from crumbled Italian sausage, bacon, potatoes, kale, chicken broth and cream.  The combination is soul-warming and absolutely mouthwatering.  What I love most about this copycat soup is that you don’t need a lot of ingredients to get such a rich flavor!

Bowl of copycat zuppa toscana soup

HOW TO MAKE ZUPPA TOSCANA SOUP:

There are three main ways to make this delicious copycat soup; stovetop, slow cooker, and pressure cooker (instant pot).  I’ll have directions for all three down in the recipe card, but let’s focus on the stovetop version for this how-to.

  1. Brown the Italian sausage.  I like to use spicy sausage links and remove the casing, but you can also use bulk Italian sausage if you prefer.  Use a wooden spoon to crumble the sausage as you cook it, then drain it very well, getting as much grease off of it as you can.  Remove to a plate.
  2. Fry the bacon right in the residual grease from the sausage.  This adds plenty of flavor!  Remove from the pot with a slotted spoon and transfer to the plate with the sausage.
  3. Cook the onion and garlic in the bacon grease.  Again, boosting the flavor here!  If you have a ton of grease after cooking the bacon, drain off all but about 1 1/2 Tbsp.
  4. Add the flour to the cooked onion and garlic, stirring to mix it all in.  This is going to thicken your soup slowly, as it cooks.
  5. Add liquid and potatoes.  I like to use chicken bone broth or chicken stock, but you can use broth if you prefer.  When you add the liquid, make sure to stir well, so the flour is mixed in with the liquid and doesn’t clump up.
  6. Boil potatoes until tender.  Don’t cook them TOO much, you want them tender when pierced with a fork, but not mushy.
  7. Stir in cooked sausage and bacon.  This keeps the meats nice and crispy.
  8. Add cream and kale.  Stir well and let the kale wilt.
  9. Enjoy!!

Ladle of zuppa toscana soup

CAN THIS SOUP BE FROZEN OR REHEATED?

Reheated, yes.  It makes for amazing leftovers the next day!  Frozen, I’m not entirely sure.  Soups with dairy have a propensity for separating when frozen.  So if you want to freeze this soup, I would freeze it before adding the cream and kale.  Just add those as you’re reheating the soup.

HOW TO MAKE ZUPPA TOSCANA THICKER?

This soup is traditionally pretty brothy, but if you prefer a thicker soup, it’s really easy to thicken it.  You can either mash some of the potatoes in the soup, or mix 1 1/2 Tbsp of cornstarch with 2-3 Tbsp of additional heavy cream, and stir it in when you add the cream.  Stir occasionally for the next 5-7 minutes and it’ll thicken up.

Spoonful of copycat zuppa toscana recipe

PRO TIPS FOR MAKING THIS COPYCAT ZUPPA TOSCANA RECIPE:

  1. Control the heat level by using either mild or spicy Italian sausage.  I prefer the spicy variety with the creamy soup, but it’s your soup!
  2. No patience for peeling and chopping potatoes?  In a pinch, I like to keep a bag of refrigerated diced potatoes on hand.  My grocery store carries them next to the eggs (for some reason lol).
  3. Too much grease in your soup?  It happens, especially with the Italian sausage, but you can fix it if it bothers you.  Let the soup cool for 5-10 minutes, then gently skim off the grease layer.
  4. Want to try this soup but following a low-carb way of eating?  Swap out the potatoes for chopped cauliflower florets!

GREAT RECIPES TO SERVE ALONGSIDE THIS SOUP RECIPE:

  • No-Knead Artisan Bread
  • Cheesy Garlic Bread
  • Homemade Caesar Salad
  • Caprese Garlic Chicken
  • Chicken Marsala
  • Stuffed Italian Flank Steaks

The BEST copycat zuppa toscana soup, made with spicy crumbled sausage, silky potatoes, and an ultra creamy broth.  Bacon and kale put the finishing touch on this Olive Garden copycat recipe! #soup #souprecipe #copycat #zuppatoscana #olivegarden #slowcooker #crockpot #instantpot #pressurecooker #easyrecipe #weeknightmeal

SHOP THE RECIPE:

  • Dutch Oven – My secret weapon in the kitchen.. I use it for everything from soups to frying!
  • Instant Pot – In case you don’t have one, this is the model I have and love.
  • Hamilton Beach 7qt Programmable Slow Cooker – I received this as a gift and couldn’t be happier… works like a dream, switches to warm once the time is up, and is big enough to cook just about anything!
This is a sponsored post written by me on behalf of Simply Potatoes.  All opinions are 100% mine.

 

Recipe originally published in 2015, recently updated with new photos and additional content.

Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!

The BEST copycat zuppa toscana soup, made with spicy crumbled sausage, silky potatoes, and an ultra creamy broth.  Bacon and kale put the finishing touch on this Olive Garden copycat recipe! #soup #souprecipe #copycat #zuppatoscana #olivegarden #slowcooker #crockpot #instantpot #pressurecooker #easyrecipe #weeknightmeal

BEST Copycat Zuppa Toscana Recipe

4.81 from 526 votes
Author: The Chunky Chef
Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 40 minutes minutes
Calories: 790
Servings: 6 servings
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Classic zuppa toscana soup, in slow cooker form! It tastes WAY better than the restaurant version

Ingredients

  • 1 lb ground spicy Italian sausage (mild can be substituted)
  • 8 slices bacon, diced (divided)
  • 1 medium yellow onion, peeled and diced
  • 2 cloves garlic minced
  • 2 Tbsp flour (cornstarch can be substituted)
  • 32 oz chicken stock
  • 4 large russet potatoes, peeled and diced into 1/2 inch pieces
  • 1 cup heavy cream
  • 1/2 bunch kale (a couple of handfuls) de-stemmed and torn into bite sized pieces
  • Salt and pepper, to taste
  • Pinch of red pepper flakes. optional

Instructions

  • Heat a large dutch oven or heavy bottomed soup pot over MED-HIGH heat.  Add a small drizzle of oil, then brown sausage, crumbling as it cooks.  Drain well, then remove to a plate.
  • Fry bacon is residual sausage grease until crisp, then remove to plate with the sausage.  Drain all but 1 - 1 1/2 Tbsp of bacon grease.
  • Add onion to pot and cook 5 minutes, adding garlic the last minute.  
  • Sprinkle flour over onion and garlic in pot, then stir to combine.  Pour in chicken stock, stirring as you pour.  Add in potatoes and bring to a boil.
  • Gently boil about 15 minutes, or until potatoes are fork-tender.  Add in cooked sausage, most of the bacon, heavy cream and kale.  Stir and cook 5-10 minutes until kale is wilted.
  • Taste and season with salt, pepper and red pepper flakes if desired.  Top with remaining bacon and enjoy!

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Chef Tips

CROCKPOT DIRECTIONS

  1. Heat large skillet over medium high heat and brown sausage.  Drain.
  2. Fry bacon and set aside to a plate.
  3. Add onion and minced garlic and cook slightly.
  4. Add sausage, onion and garlic to the bottom of slow cooker.
  5. Add peeled potatoes, cover with chicken stock and water (if necessary) to completely cover potatoes and sausage.
  6. Cover and cook on LOW for 5-6 hours or HIGH for 3-4 (potatoes should be soft)
  7. Before serving, whisk together heavy cream and cornstarch or flour until well mixed. Pour into slow cooker, add kale and stir to combine.
  8. Cover and cook on HIGH for 30 minutes until soup has thickened slightly.
  9. Taste, season according to your tastes, top with bacon, and serve.

 

INSTANT POT DIRECTIONS

  1. Set a 6-qt instant pot to the saute setting. Add a drizzle of olive oil and Italian sausage. Cook, stirring frequently, until sausage is lightly browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess grease.
  2. Add bacon and cook until crispy, remove with slotted spoon to a plate.
  3. Add onion and garlic. Cook, stirring frequently, until onions have become soft, about 2-3 minutes.
  4. Stir in cooked sausage, chicken broth and potatoes.
  5. Select manual setting; adjust pressure to high, and set time for 5 minutes. When finished cooking, do a natural pressure release for 10 minutes, then a controlled quick release.
  6. When the pin drops, open the lid.
  7. Whisk together flour/cornstarch and heavy cream, then add to pot, along with kale.  Stir often and let heat through.
  8. Taste and season as desired.  Top with bacon and serve.

Nutrition Disclaimer

The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

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Meet The Chunky Chef

Hey there! I'm Amanda. Wife, mother, photography nerd, and bacon lover! I believe that delicious meals should be easy to make. Now that you’re here, stay a bit, browse a few recipes, and let’s get cookin’!

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4.81 from 526 votes (63 ratings without comment)

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Recipe Rating




  1. Angela says

    Posted on 11/14 at 4:02 pm

    Made this Zuppa Toscana soup amazing the recipe was perfect will use again.

    Reply
  2. Peggy says

    Posted on 11/14 at 3:30 pm

    When making in slow cooker, is the bacon added with sausage, onion, and garlic?

    Reply
    • The Chunky Chef says

      Posted on 11/14 at 9:18 pm

      No the bacon is added on the top when serving, since the bacon gets pretty rubbery after cooking so long in the slow cooker.

      Reply
  3. Heather says

    Posted on 11/14 at 1:22 pm

    I have made this soup 2 or 3 times following recipe and it has been excellent! I have used both kale and spinach and it has been delicious both times. I have also tried a dairy free version using olive oil (1/3 C) and almond milk (2/3 C) for the substitute of heavy cream, and added some extra flour. I prefer the richness of the cream, but it was still very delicious!

    Reply
  4. Pen says

    Posted on 11/13 at 5:44 pm

    Can you suggest a dairy-free milk sub?

    Reply
    • The Chunky Chef says

      Posted on 11/13 at 8:13 pm

      We’re not dairy-free, so I can’t speak with any certainty, but I know a couple other readers have used coconut milk and had good results.

      Reply
    • Heather says

      Posted on 11/14 at 1:23 pm

      I have made a dairy free / soy free version using olive oil (1/3 C) and almond milk (2/3 C). It tasted wonderful!

      Reply
  5. A Cajun cook says

    Posted on 11/10 at 6:31 pm

    I make a double or triple batch and freeze this all the time. it’s fine. 🙄

    Reply
    • The Chunky Chef says

      Posted on 11/10 at 8:53 pm

      I’m glad you’ve had that experience. Dairy can separate during the freezing and thawing process, which is why I gave the instructions I did.

      Reply
    • Jules says

      Posted on 11/13 at 10:06 am

      Was the eye roll necessary? How rude. Have the day you deserve. 😀

      Reply
      • The Chunky Chef says

        Posted on 11/13 at 8:23 pm

        Beautifully said 😉

        Reply
  6. Tay says

    Posted on 11/8 at 7:20 pm

    This was absolutely delicious!! I really appreciate you listing instructions for all three types of cooking!!! I went with the instant pot route and it was amazing.

    Reply
  7. Jerry says

    Posted on 11/8 at 3:47 pm

    I love this soup and easy to make. I use baby spinach instead of kale.

    Reply
    • Vanessa says

      Posted on 11/29 at 11:55 am

      I’ve toyed with the idea of doing 2 batches and using spinach in 1 for my daughter. I love the kale, but she loves spinach. The rest of the family will eat whatever.

      Reply
  8. Dianna Ledbetter says

    Posted on 11/6 at 5:13 pm

    This recipe is delicious!!!

    Reply
    • Vanessa says

      Posted on 11/29 at 12:00 pm

      I love this recipe! It’s delicious and so easy to make! I always use spicy sausage as I feel that it needs it. I always cook my bacon first so that it retains it’s bacony flavor and doesn’t get overwhelmed by the sausage. That’s just my method though, the way that you wrote is perfect and when I forget, which is often, it turns out just fine! So THANK YOU for this and all of your hard work!

      Reply
  9. Nancy says

    Posted on 11/5 at 6:52 pm

    It was cold and blustery yesterday, so I thought it was a perfect day to make this soup. It was so yummy!! I did tweak just a couple things and I agree with another reviewer that the prep time listed was unrealistic at just 10 minutes. It took me most of the 10 minutes to just peel and dice the potatoes, peel and dice the onion, and peel and dice the garlic. Then there’s the time it takes to fry the sausage and then fry the bacon, which isn’t accounted for in the cook time. So I would realistically say 25 minutes prep time. My two tweaks: I fried the bacon first, and then fried the sausage in the bacon grease. I thought it gave the sausage a richer flavor. Then, I used spinach instead of kale because the kale at my local market looked really sad so I made the substitution to spinach and it worked very well. Thanks Amanda for a very yummy, hearty soup! Will be making this again and again.

    Reply
  10. Faith says

    Posted on 11/4 at 5:22 pm

    SO. GOOD.

    Reply
  11. Bethany Erstad says

    Posted on 11/3 at 5:36 pm

    Very good. Might even be better than Olive Garden

    Reply
  12. Sarah Kay says

    Posted on 11/2 at 7:40 pm

    I did a prep-as-you-go version (and cleaning), and found that it took about an hour and fifteen minutes to complete with only the ladle and pan left to clean up at the end! I am pretty quick with knife work and found this to be an easy and delicious meal! I can’t say I’ve had the restaurant version but I would recommend this one! Thank you!

    Reply
  13. Cheryl Howard says

    Posted on 11/2 at 11:52 am

    How long will this keep in the fridge?

    Reply
    • The Chunky Chef says

      Posted on 11/7 at 9:18 pm

      It should last 3-5 days 🙂

      Reply
  14. Jo says

    Posted on 10/31 at 7:16 pm

    Yummy recipe. However the prep time is much longer than 10 min. Around two hours for me.

    Reply
    • The Chunky Chef says

      Posted on 11/1 at 9:41 pm

      I’m glad you enjoyed it! Wow, 2 hours?

      Reply
  15. cindy says

    Posted on 10/30 at 5:55 pm

    If i didnt add the flour at the beginning how can I make it thicker? I didnt realize it was suppose to be a thick soup

    Reply
    • The Chunky Chef says

      Posted on 11/1 at 9:50 pm

      You can try whisking together a little cornstarch with a cold liquid (water, chicken broth, more cream, etc), and stir until smooth. Stir that into the soup and heat, stirring often, until thickened to your liking.

      Reply
  16. Sandy says

    Posted on 10/28 at 2:58 pm

    This soup is amazing and spot on to the version Olive Garden makes! The only thing I did different the 2nd time making it was to ensure my taters were cut nice and small. Mashing them just a touch will add some nice texture. I can’t get enough!

    Reply
  17. Erica Fernandez says

    Posted on 10/27 at 10:37 am

    So flavorful😋

    Reply
  18. Lucille says

    Posted on 10/25 at 2:27 pm

    I just made this and itis FABULOUS. I only made one tweak after the potatoes were cooked I hit the pot with my immersion blender and it is so thick, creamy and rich. Then I added the cream and veggie.

    Reply
  19. Kimberly Allen says

    Posted on 10/24 at 6:03 pm

    Tried this recipe and the whole family loved it including myself. I will be making it again!

    Reply
  20. Alison Schroeder says

    Posted on 10/24 at 4:38 pm

    This soup is a favorite at our house! I’ve made it several times. We love it!

    Reply
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