Creamy, delicious Zuppa Tuscana Soup. Copycat recipe based off the original from Olive Garden!
Does anyone else go to Olive Garden JUST for the soup, salad and breadsticks?
Certainly I’m not the only one right? Sometimes we go and I order my meal to go. Cause I know I’m going to eat my fair share (and then some) of the unlimited appetizers.
Zuppa Tuscana Soup is crazy delicious. Comfort food to the max. Right??
Unfortunately I love Olive Garden’s Salad so much that I rarely order the soup. And now, it’s okay, because I make the soup at home! And it tastes just as good (if not better)! I’ve also got a recipe for the breadsticks, in case you were wondering. I guess I just need to re-create the salad and I don’t have to worry about going out to dinner there anymore!
I’m so excited to share this recipe with you all. One of my favorite things is to make recipes at home that mimic restaurant recipes. A few years ago I set out to make this soup, but with no planning, I had to swap a bunch of ingredients. The result was a delicious Sausage and Sweet Potato Soup. I still used spinach in today’s recipe, as I prefer the taste of spinach over kale. But if you love kale and want something more authentic, feel free to swap it out!
If you’re looking for a low carb version of this Zuppa Toscana Soup, I’ve got you covered. Swap out the potatoes for some turnips or cauliflower like I did. Want the recipe? Check out my Low Carb Keto Zuppa Toscana Soup recipe.
How to make Olive Garden’s Zuppa Toscana Soup
Using a large soup pot (like this dutch oven), brown your sausage and bacon together. I use a mild Italian sausage (without the casings) and a thick sliced bacon. I chopped the bacon BEFORE cooking it to help speed up the process of cooking, and making it easy to assemble and eat. If you prefer your bacon crunchy, cook it first without the sausage. Then remove it from the pot while the sausage cooks.
Next add onion and garlic to the pot and cook for about 2-3 minutes.
Add in beef broth (or beef stock) to your pot, along with potatoes, salt, and pepper. Bring to a boil over medium high heat.
Once boiling, reduce hit to low and cover your dutch oven. Cook for about 15-20 minutes, until the potatoes are tender. Add in heavy cream and spinach. Yes, the true Olive Garden Zuppa Toscana Soup recipe contains kale. I just don’t like the flavor of kale. If you love it, use it. I chose spinach instead because my family LOVES this veggie!
Serve this soup with a sprinkle of Parmesan cheese and enjoy!
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Creamy, delicious Zuppa Toscana Soup. Copycat recipe based off the original from Olive Garden.
- 1 pound Sweet Italian Sausage, removed from the casings
- 5 slices Bacon, diced
- 1/2 White Onion, diced
- 3 cloves Garlic, peeled
- 32 ounces Beef Broth
- 2 White Potatoes, diced (no peeling necessary)
- 1/2 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper
- 3 cups Spinach, fresh
- 1 1/2 cups Heavy Cream
- 1 cup Parmesan Cheese, shredded and divided
- Brown sausage and diced bacon in a French oven over medium high heat until fully cooked. Drain all but one tablespoon of oil. Sauté onion and garlic in remaining oil for about 2-3 minutes. Add back the sausage and bacon. Add beef broth, potatoes, salt and pepper. Bring to a boil over medium high heat.
- Reduce to low and cover. Simmer for about 15-20 minutes, until potatoes are fully cooked.
- Add fresh spinach, cream and 3/4 cup parmesan cheese. Heat over medium until warm (about 5 minutes). Serve with a sprinkle of extra parmesan on top. ENJOY.
Amount Per Serving: Calories: 506Total Fat: 36gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 109mgSodium: 1642mgCarbohydrates: 21gFiber: 4gSugar: 3gProtein: 28g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice