Easy Copycat Olive Garden Zuppa Toscana Soup
With the weather cooling down, there are very few things better than a giant pot of soup and it doesn’t get much better than this Easy Copycat Olive Garden Zuppa Toscana Soup recipe. Olive garden soups are some of my family’s favorites so being able to recreate them at home whenever we want is amazing, especially since this version tastes even better than the original!
Cooking for a large family means soups are pretty much my best friend during the winter. I have 3 teenage boys who eat gigantic servings of anything I put in front of them so being able to stretch out ingredients with a giant pot of soup really helps my food budget.
It doesn’t hurt that soup is so comforting in the winter. I love serving soup with some fresh bread on those days when it is cold or wet outside. Having leftover Olive Garden soup in the fridge makes amazing lunches all week too.
Making copycat Olive Garden soup is so easy. My family has a hard time telling the difference between my version and the original Olive Garden soup recipe (although I think this one is even better than the original.
If you are looking for another favorite soup recipe, my family loves this Instant Pot Hamburger Orzo soup when we want to change things up.
How to Make Copycat Olive Garden Soup
I want to share a few tips before you get started. In order to make this soup taste as close to your favorite Olive Garden soup as you can, I’d recommend using high quality ingredients.
I love this soup with some high-quality spicy sausage. It makes such a huge difference in the flavor you’ll get out of this soup.
The chicken broth used in this recipe can make a huge difference. My favorite chicken broth is this bone broth because it contains so many nutritional benefits.
We love serving this copycat Olive Garden soup with some homemade bread (check out this super simple homemade Dutch Oven bread recipe or this Depression Era Bread that only takes a few ingredients).
Copycat Olive Garden Zuppa Toscana Soup
Ingredients
- 1 pound of spicy Italian sausage
- 1 onion, diced
- 5 cloves of garlic, minced
- 32 oz. chicken broth
- 4-5 russet potatoes, sliced thinly
- 4 cups kale, chopped
- 1 cup heavy whipping cream
- 3 Cups water
- salt and pepper, to taste
- parmesan cheese, to top the soup
Instructions
- Brown the sausage in a large pot.
- Once cooked, remove the sausage from the pot and set aside.
- Add onion and garlic to the pot. Cook for 4-5 minutes.
- Add the chicken broth, water, and salt and pepper to the pot.
- Add sliced potatoes and sausage.
- Bring the pot to a light boil and simmer over medium heat for about 10 minutes.
- Add the kale to the soup and simmer for another 5 minutes.
- Add the heavy cream and stir.
- Serve topped with parmesan cheese.
