I nailed a Copycat Olive Garden Zuppa Toscana that blends silky cream, savory sausage, and tender potatoes into a brothy bowl that keeps me coming back whether I make it on the stove, in the Instant Pot, or the crock pot.

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I’m obsessed with this Copycat Olive Garden Zuppa Toscana because it tastes like winter in a bowl without the fuss. I love the way spicy Italian sausage browns and fattens the broth, sending its heat into every spoonful.

The greens of kale add a dark, slightly bitter snap that keeps the soup from being cloying. And the whole thing feels layered and honest, every bite doing exactly what it should.

Serious comfort that actually tastes like something real. Slurpable, satisfying, and absolutely craveable.

I make it on repeat, no apologies. No fuss, just full-flavor bowls that disappear too fast always.

Ingredients

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Spicy Italian sausage: bold, meaty spice that gives the soup attitude.
Plus bacon: smoky crunch if you want extra savory oomph.
Onion: sweet base that softens and smells like home.
Garlic: punchy little hit that makes it feel cozy.
Chicken broth: the warm, salty backbone that ties it together.
Water: keeps it soup-y and not too heavy, plain but useful.
Russet potatoes: creamy, starchy bites that soak up all the goodness.
Heavy cream: rich silkiness; half and half is lighter, still comfy.
Kale: bright, slightly bitter green that adds chew and color.
Olive oil or butter: fat for flavor and glossy mouthfeel.
Bay leaves: subtle herbal hint, kinda like background perfume.
Red pepper flakes: adds heat; sprinkle how brave you feel.
Salt and black pepper: basics that make everything actually taste right.
Parmesan: nutty, salty grate on top for instant deliciousness.

Ingredient Quantities

1 lb spicy Italian sausage, casings removed

4 slices bacon, chopped (optional but adds flavor)

1 large yellow onion, diced

3 garlic cloves, minced

4 cups chicken broth

1 cup water

4 medium russet potatoes, thinly sliced or cut into 1/4 inch half moons (about 1.5 lb)

1 cup heavy cream or 1 cup half and half for a lighter version

6 cups chopped kale, stems removed (about 1 bunch)

2 tablespoons olive oil or butter

2 bay leaves

1/2 teaspoon crushed red pepper flakes, or to taste

Salt and freshly ground black pepper, to taste

Grated Parmesan cheese for serving

How to Make this

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1. Heat a large pot or your Instant Pot on saute mode, or a skillet for browning if you plan to transfer to the Crock Pot. Add 2 tablespoons olive oil or butter, then crumble in 1 lb spicy Italian sausage (remove casings) and 4 chopped slices of bacon if using; brown until no pink remains and bacon is crisp, about 6 to 8 minutes. Use a slotted spoon to transfer cooked meat to a plate, leaving the fat in the pot.

2. Add the diced large yellow onion to the fat in the pot and cook until softened and slightly golden, about 4 to 5 minutes; stir in 3 minced garlic cloves and 1/2 teaspoon crushed red pepper flakes and cook 30 seconds until fragrant. If it looks dry, splash a little of the 1 cup water to deglaze and scrape up browned bits.

3. Return the sausage and bacon to the pot. Pour in 4 cups chicken broth and the remaining water (total 1 cup), add 2 bay leaves, and bring to a simmer. Season lightly with salt and freshly ground black pepper now but wait to over-salt because the cheese and broth can be salty.

4. Add 4 medium russet potatoes thinly sliced or cut into 1/4 inch half moons (about
1.5 lb). For stove top simmer: cover and simmer gently until potatoes are tender, 12 to 15 minutes. For Instant Pot: seal and cook on high pressure for 6 minutes, quick-release. For Crock Pot: transfer everything to the slow cooker and cook on low 4 to 5 hours or high 2 to 3 hours until potatoes are tender.

5. Once the potatoes are tender, stir in 1 cup heavy cream or half and half for a lighter version. Simmer 3 to 5 minutes to heat through and thicken slightly; for a richer texture you can mash a few potato slices against the side of the pot to naturally thicken the broth.

6. Add 6 cups chopped kale (stems removed) in batches, stirring until wilted and bright green. If using tougher kale, give it an extra minute to soften. Taste and adjust salt, pepper and crushed red pepper flakes.

7. If you want a silkier finish, ladle out about 1 cup of the hot soup, whisk in a few tablespoons of grated Parmesan until smooth, then stir that back into the pot. This avoids curdling and boosts cheesy flavor.

8. Remove bay leaves, ladle soup into bowls, top with more grated Parmesan and extra cracked black pepper. Serve with crusty bread or garlic toast. Leftovers keep well; refrigerate up to 4 days or freeze in portions, but add a splash of cream when reheating if it thickens too much.

Equipment Needed

1. Large pot or Instant Pot (for simmering or pressure cooking)
2. Skillet (for browning sausage and bacon)
3. Slotted spoon (to remove cooked meat)
4. Chef knife and cutting board (for onion, garlic, potatoes, kale)
5. Measuring cups and spoons (broth, water, cream, spices)
6. Wooden spoon or heatproof spatula (to stir and deglaze)
7. Ladle (for serving and ladling out the cup to mix cheese)
8. Vegetable peeler or mandoline (for slicing potatoes thinly)
9. Fine grater or microplane (for freshly grated Parmesan)

FAQ

Q: Can I make this soup milder if I don't like spicy sausage?

A: Yes, use sweet or mild Italian sausage instead of spicy, or mix half spicy and half mild. You can also skip the crushed red pepper flakes, and add them later if you want more heat.

Q: Do I have to use bacon? What does it do?

A: No, you don't have to. Bacon adds a smoky, extra savory layer, but the soup is still great without it. If you skip it, brown the sausage well and add a splash of olive oil for flavor.

Q: Can I swap the heavy cream for something lighter or dairy free?

A: For a lighter version use half and half, or for dairy free try full fat coconut milk, but it will change the flavor a bit. Add it near the end and heat gently so it doesn't separate.

Q: How do I stop the potatoes from falling apart?

A: Slice them about 1/4 inch thick and add them after the broth is simmering, then cook until tender but not mushy, about 10 to 15 minutes depending on the thickness. Russets can break down more than waxy potatoes, so watch them.

Q: Can I make this ahead and reheat it?

A: Yes, but the kale will get softer and the potatoes soak up broth. Reheat gently on the stove, add a little extra broth or water if it's too thick, and finish with a splash of cream for freshness.

Q: Any tips for better flavor or texture?

A: Brown the sausage and onions well for deeper flavor, don't overcrowd the pan. Taste and adjust salt after adding the broth and cream, because sausage can be salty. Remove the bay leaves before serving, and sprinkle Parmesan on top.

Copycat Olive Garden Zuppa Toscana Soup Recipe Substitutions and Variations

1 lb spicy Italian sausage: swap with 1 lb ground pork mixed with 1 tsp fennel seeds and a pinch of red pepper flakes for that sausage flavor, or use mild Italian sausage if you want less heat
4 slices bacon: use chopped pancetta or smoked ham if you want the smoky thing without bacon, or skip it altogether and brown the sausage a little longer for extra flavor
4 medium russet potatoes: use Yukon Gold for a creamier texture that holds up better, or thinly sliced cauliflower for a lower carb version (cook a bit less so it doesn’t turn mushy)
1 cup heavy cream: use 1 cup half and half plus 2 tbsp butter to mimic richness, or full fat coconut milk for a dairy free alternative (it will change the flavor slightly)

Pro Tips

1) Brown the sausage and bacon well, then spoon off most but not all of the fat. Leaving a little fat gives the soup flavor, but too much will make it greasy. If it looks too oily, blot the surface with a paper towel before adding liquid.

2) Keep your potato slices all about the same thickness. If they vary a lot some will be mush and some undercooked. If you’re short on time, parboil the potatoes for 5 minutes first so the simmering time becomes more forgiving.

3) Add the kale at the end and don’t overcook it. Toss in small handfuls, let each batch wilt, then stir. For extra tender, less bitter leaves, massage the chopped kale with a drizzle of olive oil or a squeeze of lemon for a minute before adding.

4) Finish smart with the cream and cheese. Temper the cream and Parmesan by whisking a bit of hot soup into them first, then stir back into the pot to avoid curdling and to lock in a silky texture. If the soup gets too thin after cooling, mash a few potato slices in the pot or add a splash more cream when reheating.

Copycat Olive Garden Zuppa Toscana Soup Recipe

Recipe by Sarah level

0.0 from 0 votes

Servings

servings

Calories

683

kcal

Equipment: 1. Large pot or Instant Pot (for simmering or pressure cooking)
2. Skillet (for browning sausage and bacon)
3. Slotted spoon (to remove cooked meat)
4. Chef knife and cutting board (for onion, garlic, potatoes, kale)
5. Measuring cups and spoons (broth, water, cream, spices)
6. Wooden spoon or heatproof spatula (to stir and deglaze)
7. Ladle (for serving and ladling out the cup to mix cheese)
8. Vegetable peeler or mandoline (for slicing potatoes thinly)
9. Fine grater or microplane (for freshly grated Parmesan)

Ingredients

1 lb spicy Italian sausage, casings removed
4 slices bacon, chopped (optional but adds flavor)
1 large yellow onion, diced
3 garlic cloves, minced
4 cups chicken broth
1 cup water
4 medium russet potatoes, thinly sliced or cut into 1/4 inch half moons (about 1.5 lb)
1 cup heavy cream or 1 cup half and half for a lighter version
6 cups chopped kale, stems removed (about 1 bunch)
2 tablespoons olive oil or butter
2 bay leaves
1/2 teaspoon crushed red pepper flakes, or to taste
Salt and freshly ground black pepper, to taste
Grated Parmesan cheese for serving

Directions

Heat a large pot or your Instant Pot on saute mode, or a skillet for browning if you plan to transfer to the Crock Pot. Add 2 tablespoons olive oil or butter, then crumble in 1 lb spicy Italian sausage (remove casings) and 4 chopped slices of bacon if using; brown until no pink remains and bacon is crisp, about 6 to 8 minutes. Use a slotted spoon to transfer cooked meat to a plate, leaving the fat in the pot.
Add the diced large yellow onion to the fat in the pot and cook until softened and slightly golden, about 4 to 5 minutes; stir in 3 minced garlic cloves and 1/2 teaspoon crushed red pepper flakes and cook 30 seconds until fragrant. If it looks dry, splash a little of the 1 cup water to deglaze and scrape up browned bits.
Return the sausage and bacon to the pot. Pour in 4 cups chicken broth and the remaining water (total 1 cup), add 2 bay leaves, and bring to a simmer. Season lightly with salt and freshly ground black pepper now but wait to over-salt because the cheese and broth can be salty.
Add 4 medium russet potatoes thinly sliced or cut into 1/4 inch half moons (about
5 lb). For stove top simmer: cover and simmer gently until potatoes are tender, 12 to 15 minutes. For Instant Pot: seal and cook on high pressure for 6 minutes, quick-release. For Crock Pot: transfer everything to the slow cooker and cook on low 4 to 5 hours or high 2 to 3 hours until potatoes are tender.
Once the potatoes are tender, stir in 1 cup heavy cream or half and half for a lighter version. Simmer 3 to 5 minutes to heat through and thicken slightly; for a richer texture you can mash a few potato slices against the side of the pot to naturally thicken the broth.
Add 6 cups chopped kale (stems removed) in batches, stirring until wilted and bright green. If using tougher kale, give it an extra minute to soften. Taste and adjust salt, pepper and crushed red pepper flakes.
If you want a silkier finish, ladle out about 1 cup of the hot soup, whisk in a few tablespoons of grated Parmesan until smooth, then stir that back into the pot. This avoids curdling and boosts cheesy flavor.
Remove bay leaves, ladle soup into bowls, top with more grated Parmesan and extra cracked black pepper. Serve with crusty bread or garlic toast. Leftovers keep well; refrigerate up to 4 days or freeze in portions, but add a splash of cream when reheating if it thickens too much.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.