I couldn’t resist recreating an Olive Garden Zuppa Toscana loaded with sausage, bacon, potatoes, spinach, and cream to capture that rich, classic Tuscan flavor.

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Ive always had a thing for Zuppa Toscana, not just the Olive Garden name but the way simple stuff turns into something that makes you pause. When I think about it I picture spicy Italian sausage sizzling with bacon, the aroma sneaking into every corner and promising something more.

Its familiar yet slightly rebellious, like a Tuscan Soup that forgot to be polite. I keep finding reasons to make it, to tweak one tiny thing, because every time it surprises me.

If your curious about why this Olive Garden favorite gets such a loyal fan club, stick around.

Ingredients

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Sausage: Bold, savory, adds protein and spice, can be high in fat though.
Bacon: Smoky, salty, crisp texture, mostly fat, gives big flavor and crunch.
Potatoes: Starchy, filling, good source of potassium and carbs, thickens broth naturally.
Onion: Adds sweet and savory depth when cooked, provides small amounts of fiber.
Garlic: Pungent, aromatic, boosts flavor and possible immune benefits, not sweet or bitter.
Cream: Rich, creamy mouthfeel, adds calories and fat, mellows spicy notes.
Spinach: Bright, leafy green, high in iron and vitamins, adds freshness and color.
Parmesan: Salty, umami punch, low moisture aged cheese, boosts savory finish and salt.

Ingredient Quantities

1 lb spicy Italian sausage, casings removed

6 slices bacon, chopped

4–5 medium russet potatoes (about 2 lb), peeled and thinly sliced or cut into 1/2 inch cubes

1 medium yellow onion, diced

3 cloves garlic, minced

2 tbsp olive oil

2 tbsp all-purpose flour

4 cups low-sodium chicken broth

1 cup heavy cream

1/2 cup half and half, or extra cream if you prefer

5–6 cups fresh baby spinach, roughly chopped

1/4 tsp crushed red pepper flakes

1 1/2 tsp kosher salt, or to taste

1/2 tsp freshly ground black pepper

1/4 cup grated Parmesan cheese, for serving

How to Make this

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1. In a large heavy pot over medium heat cook the chopped bacon until crisp, about 6-8 minutes; transfer bacon to a paper towel lined plate leaving the fat in the pot.

2. Add the spicy Italian sausage (casings removed) to the same pot and brown, breaking it up with a spoon, about 6 minutes; if theres too much fat drain off a little, then remove the browned sausage and set aside with the bacon.

3. Add 2 tbsp olive oil to the pot if it looks dry, then add the diced onion and cook until translucent, 4-5 minutes; stir in the minced garlic and 1/4 tsp crushed red pepper flakes and cook 30 seconds more.

4. Sprinkle the 2 tbsp flour over the onions and garlic, stir constantly for 1-2 minutes to cook the raw flour, then slowly pour in the 4 cups low-sodium chicken broth while whisking or stirring to avoid lumps and bring to a simmer.

5. Add the peeled, thinly sliced or 1/2 inch cubed potatoes to the simmering broth, cover and cook until the potatoes are tender, about 10-15 minutes depending on size.

6. Reduce heat to low, stir in the 1 cup heavy cream and 1/2 cup half and half (or extra cream if you prefer), then return the cooked sausage and most of the bacon to the pot; warm gently, avoid a hard boil so the dairy doesnt break, simmer 5-8 minutes until slightly thickened.

7. Stir in the 5-6 cups chopped baby spinach in batches until wilted, then season with 1 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper, taste and adjust salt or red pepper flakes if needed.

8. Ladle soup into bowls, sprinkle with the reserved crispy bacon and 1/4 cup grated Parmesan cheese to serve.

Equipment Needed

1. Large heavy pot or Dutch oven (6 to 8 qt) for browning and simmering the soup
2. Chef’s knife, sharp, for chopping bacon, onions and potatoes
3. Cutting board, preferably one for meat and one for veg if you got em
4. Wooden spoon or heatproof spatula to break up sausage and stir the roux
5. Slotted spoon or tongs to lift out bacon and sausage without all the grease
6. Measuring cups and measuring spoons for the broth, cream and seasonings
7. Whisk to blend the flour into the broth so you dont get lumps
8. Ladle for serving the soup into bowls
9. Box grater or microplane for the Parmesan
10. Vegetable peeler for peeling the potatoes

FAQ

Can I make this less spicy or more mild?

Yes. Use sweet Italian sausage instead of spicy, or mix half mild with half spicy. Cut the crushed red pepper flakes or leave them out. Also browning the sausage will mellow the heat a bit, and adding a touch more cream will smooth the spice out.

Can I make Zuppa Toscana ahead or freeze it?

Definitely. Refrigerate fully cooked soup for 2 to 3 days. For freezing, leave out the heavy cream and spinach, cool, then freeze up to 3 months. Thaw overnight, reheat, then stir in cream and spinach at the end so they stay fresh and don't separate.

What can I substitute for heavy cream or half and half?

You can use whole milk plus a tablespoon of butter per cup for more fat, or use evaporated milk for richness. If you only have milk, temper it first: whisk a few tablespoons of hot soup into the milk, then add back to the pot so it doesn't split. Non dairy creams work OK but flavor and texture will change.

How do I keep the potatoes from getting mushy?

Cut potatoes into even 1/2 inch cubes and simmer gently not rolling boil. Cook until just fork tender, because they keep cooking a bit after you add cream. Quick hack: parboil potatoes in salted water for 5 minutes, drain, then add to the soup to finish cooking.

My soup is too thin or too thick, how do I fix it?

If too thin, simmer uncovered to reduce, or whisk 1 tablespoon flour with a little cold water and stir in, or use a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water). If too thick, thin with extra chicken broth or a splash of hot water, taste and adjust salt.

Any tips to boost flavor or save time?

Save and use some bacon fat for sautéing the onion and garlic, it adds big flavor. Brown the sausage well, scrape up brown bits for depth. For time, use pre-washed baby spinach and cut potatoes small or buy pre-diced potatoes. And always taste and adjust salt at the end, Parmesan added right before serving lifts the whole bowl.

Zuppa Toscana {Olive Garden Copycat} Recipe Substitutions and Variations

Spicy Italian sausage → If you want less heat use 1 lb sweet or mild Italian sausage and stir in 1 tsp crushed red pepper flakes to taste, or use 1 lb ground pork seasoned with 1 tsp fennel, 1/2 tsp garlic powder and 1/4–1/2 tsp crushed red pepper for a closer flavor.
Bacon → Swap with 6 oz pancetta or 4 oz diced prosciutto for a similar salty, porky punch; for a pork-free smoky note try 1 tsp smoked paprika plus a little olive oil.
Russet potatoes → Use 2 lb Yukon Golds or baby new potatoes (halved) for a creamier texture and slightly shorter cook time, same quantity by weight.
Heavy cream / half and half → For a lighter option use 1 cup evaporated milk plus 1/4 cup milk, or to mimic heavy cream mix 1 cup whole milk with 3 tbsp melted butter; for dairy free use 1 cup full fat coconut milk 1:1.

Pro Tips

1. Crisp the bacon ahead of time so it stays crunchy on top, save 1-2 tablespoons of the bacon fat to brown the onions, but drain off the rest so the soup isnt greasy.

2. Make your potato pieces uniform or parboil them for about 5 minutes so they cook evenly; for extra body mash a cup or two of the cooked potatoes into the broth to naturally thicken the soup.

3. When you add the flour, cook it in the hot fat for a full 1-2 minutes until it smells nutty so you dont get that raw flour taste, and whisk the stock in slowly to avoid lumps.

4. Warm or temper the cream by stirring a ladle of hot broth into it before adding to the pot, and dont let the soup boil hard after the dairy goes in or it may split. Add a squeeze of lemon or a tiny splash of vinegar at the end to brighten the flavors, and taste before you salt since bacon and Parmesan add a lot.

Zuppa Toscana {Olive Garden Copycat} Recipe

Recipe by Sarah level

0.0 from 0 votes

I couldn't resist recreating an Olive Garden Zuppa Toscana loaded with sausage, bacon, potatoes, spinach, and cream to capture that rich, classic Tuscan flavor.

Servings

servings

Calories

607

kcal

Equipment: 1. Large heavy pot or Dutch oven (6 to 8 qt) for browning and simmering the soup
2. Chef’s knife, sharp, for chopping bacon, onions and potatoes
3. Cutting board, preferably one for meat and one for veg if you got em
4. Wooden spoon or heatproof spatula to break up sausage and stir the roux
5. Slotted spoon or tongs to lift out bacon and sausage without all the grease
6. Measuring cups and measuring spoons for the broth, cream and seasonings
7. Whisk to blend the flour into the broth so you dont get lumps
8. Ladle for serving the soup into bowls
9. Box grater or microplane for the Parmesan
10. Vegetable peeler for peeling the potatoes

Ingredients

1 lb spicy Italian sausage, casings removed
6 slices bacon, chopped
4–5 medium russet potatoes (about 2 lb), peeled and thinly sliced or cut into 1/2 inch cubes
1 medium yellow onion, diced
3 cloves garlic, minced
2 tbsp olive oil
2 tbsp all-purpose flour
4 cups low-sodium chicken broth
1 cup heavy cream
1/2 cup half and half, or extra cream if you prefer
5–6 cups fresh baby spinach, roughly chopped
1/4 tsp crushed red pepper flakes
1 1/2 tsp kosher salt, or to taste
1/2 tsp freshly ground black pepper
1/4 cup grated Parmesan cheese, for serving

Directions

In a large heavy pot over medium heat cook the chopped bacon until crisp, about 6-8 minutes; transfer bacon to a paper towel lined plate leaving the fat in the pot.
Add the spicy Italian sausage (casings removed) to the same pot and brown, breaking it up with a spoon, about 6 minutes; if theres too much fat drain off a little, then remove the browned sausage and set aside with the bacon.
Add 2 tbsp olive oil to the pot if it looks dry, then add the diced onion and cook until translucent, 4-5 minutes; stir in the minced garlic and 1/4 tsp crushed red pepper flakes and cook 30 seconds more.
Sprinkle the 2 tbsp flour over the onions and garlic, stir constantly for 1-2 minutes to cook the raw flour, then slowly pour in the 4 cups low-sodium chicken broth while whisking or stirring to avoid lumps and bring to a simmer.
Add the peeled, thinly sliced or 1/2 inch cubed potatoes to the simmering broth, cover and cook until the potatoes are tender, about 10-15 minutes depending on size.
Reduce heat to low, stir in the 1 cup heavy cream and 1/2 cup half and half (or extra cream if you prefer), then return the cooked sausage and most of the bacon to the pot; warm gently, avoid a hard boil so the dairy doesnt break, simmer 5-8 minutes until slightly thickened.
Stir in the 5-6 cups chopped baby spinach in batches until wilted, then season with 1 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper, taste and adjust salt or red pepper flakes if needed.
Ladle soup into bowls, sprinkle with the reserved crispy bacon and 1/4 cup grated Parmesan cheese to serve.

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.