The Cozy Cook

Copycat Olive Garden Zuppa Toscana

This Copycat Olive Garden Zuppa Toscana Soup can be made on the Stove Top, Instant Pot, or Crock Pot! It’s creamy, brothy, and comforting!

Love Olive Garden?! Check out all of my Olive Garden Copycat Recipes!

A white bowl filled with Zuppa Toscana Soup with creamy broth with potatoes, kale, and sausage.

Umm, this is my third time re-posting this recipe. Third time shooting the photos, third time writing up the post, and billionth time making the soup. I am beyond in love with the flavors here, they blend so perfectly together and totally taste just like Olive Garden’s Zuppa Toscana soup.

Overhead shot of chicken broth, ground sausage, heavy cream, kale, potatoes, flour, salt, pepper, and red pepper flakes

Ingredients

  • Hot Italian Sausage- Mild sausage can also be used for those who don’t like spice!
  • Yellow Onion
  • Garlic
  • Chicken Broth- Homemade is best
  • Russet Potatoes
  • Kale
  • Heavy Cream- Half and half may also be used.
  • Flour
  • Salt/Pepper
  • Red Pepper Flakes

See the bottom of this post for ingredient quantities and full instructions.


How to Make Zuppa Toscana Soup

This recipe can be made on the Stove Top, Instant Pot, or the Crock Pot!

Stove Top:

  1. Cook and crumble the sausage, drain excess grease.
  2. Add the onions until softened. Add the garlic.
  3. Add the chicken broth and cover. Reduce heat to medium-low. Simmer for 30 minutes.
  4. Slices the potatoes very thinly, about 1/8 inch thick. Bring to a gentle boil for about 15 minutes, until the potatoes are cooked through. (Fork tender but not overcooked.) Reduce heat to low.
  5. Pour the heavy cream into a container with a lid. Add the flour. Cover and shake until well-combined.
  6. Add it to the soup, increase heat to medium-high and let it thicken for 15 minutes.
  7. Reduce heat to low and add the kale. Add a pinch of red pepper flakes. Simmer for 5 minutes and serve!

See recipe card below for Crock Pot and Instant Pot instructions.


Storing Leftovers:

-Leftovers should be refrigerated and used within three days. 

-You can also freeze leftovers. Sometimes dairy-based soups don’t reheat well but I doesn’t have any trouble with this soup. (It’s not a cheesy soup and that helps.)  It’s best if eaten within three months. 

Love Olive Garden Copycats?

Soup pot filled with zuppa toscana soup with ladel in it. Creamy broth, kale, and sausage.

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Copycat Olive Garden Zuppa Toscana Soup

4.95 from 17 votes
This Copycat Olive Garden Zuppa Toscana Soup recipe has bits of crumbled sausage, kale, potatoes, and diced onions in a rich, savory broth topped with a pinch of red pepper flakes. Exactly like the restaurant version!

Ingredients

  • 1 pound ground Hot Italian sausage
  • 1 small yellow onion, diced
  • 2 large cloves garlic, minced
  • 32 oz. chicken broth, (equal to 4 cups)
  • 2 russet potatoes, scrubbed clean
  • 1/2 bunch kale, de-stemmed and roughly chopped
  • 1 cup heavy cream
  • 2 Tablespoons flour
  • 1 Pinch of red pepper flakes, optional
  • Salt and pepper, to taste

Instructions

Stove Top

  • Brown the sausage in a large pot over medium heat. Grain any excess grease. (Failure to do this will result in red broth from the sausage grease.) 
  • Add the onions and cook for about 5 minutes, until softened. Add the garlic and cook for an additional minute.
  • Add the chicken broth and cover the pot. Reduce heat to medium-low and let it simmer for about an 30 minutes. 
  • Slice the potatoes very thinly, about 1/8 inch thick. Bring to a gentle boil for about 15 minutes, until the potatoes are cooked through. (Fork tender but not overcooked.) Reduce heat to low.
  • Pour the heavy cream into a container with a lid. Add the flour. Cover and shake until well-combined.Add it to the soup, increase heat to medium-high and let it thicken for 10 minutes.
  • Reduce heat to low and add the kale. Add a pinch of red pepper flakes. Simmer for 5 minutes and serve!

Slow Cooker

  • Brown the sausage in a large pot over medium heat. Grain excess grease. (This Crock Pot allows you to sear and brown meat right in it without having to dirty another pan.)
  • Add the onions and cook for about 3 minutes. Add the garlic and cook for an additional minute.
  • Add the chicken broth and cover. Cook on LOW for 5-6 hours or on HIGH for 3-4. Slice the potatoes very thinly, about 1/8 inch thick. and add them during the last hour. Cook until fork tender but not overcooked.
  • Pour the heavy cream into a container with a lid. Add the flour. Cover and shake until well-combined. Add it to the soup and heat on HIGH for 30 minutes.
  • Stir in the kale and and red pepper flakes. Heat for 5 more minutes and serve!

Instant Pot

  • Drizzle a tablespoon of olive (or vegetable) oil over the bottom of the Instant Pot and set it to saute mode. Cook and crumble the sausage until cooked through. Drain excess grease.
  • Add the onions and cook for 5 minutes, until softened. Add the garlic and cook for 1 more minute.
  • Add the chicken broth and use a silicone spatula to scrape up any bits from the bottom of the pot.
  • Slice the potatoes very thinly, about 1/8 inch thick and add them to the pot.
  • Close the lid and and ensure the pressure release valve is sealed. Hit Cancel, then hit Pressure Cook and set the timer for 5 minutes (on high pressure.).
  • Let the pressure release naturally for 10 minutes, then flip the quick release valve.
  • Open the lid and switch to soup mode.
  • Pour the heavy cream into a container with a lid. Add the flour. Cover and shake until well-combined. Add it to the soup and let it simmer for about 10 minutes.
  • Add the kale and red pepper flakes. Let it simmer for 5 more minutes and serve!

Notes

Half and Half may be used instead of heavy cream. I don't recommend milk as the lower fat content and cause it to curdle.

Optional: Cook some bacon after browning the sausage. Remove and set aside. Crumble and top the soup with it. This will add even more flavor to the broth and gives it a nice crunchy topping!

Don't forget a side of CHEESY Homemade Garlic Bread!

Nutrition

Calories: 454kcal, Carbohydrates: 13g, Protein: 13g, Fat: 38g, Saturated Fat: 17g, Cholesterol: 111mg, Sodium: 1125mg, Potassium: 540mg, Sugar: 1g, Vitamin A: 1060IU, Vitamin C: 21.7mg, Calcium: 66mg, Iron: 1.7mg
Crumbled hot sausage, kale, potatoes, and diced onions in a rich, savory broth topped with a pinch of red pepper flakes. Exactly like the restaurant version! | The Cozy Cook | #soup #copycat #olivegarden #sausage #comfortfood #winterrecipes #recipe #easyrecipes #kale

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Recipe Rating




37 comments on “Copycat Olive Garden Zuppa Toscana”

  1. I have made this recipe in my crockpot once a month for the last couple of years, it’s amazing! I love your site, I use it all the time!

    I add sliced mushrooms (I love them and I add them to everything I can) but other than that I make it as directed.

    I always add the bacon when serving and it really makes the soup sooooo delicious!

    • Hey Kristin! I am SO happy to hear that!! I love the idea of putting mushrooms in this soup, I’ll have to try that! I’m a big mushroom fan. Thank you SO much for taking the time to leave a review, I really appreciate it! -Stephanie

  2. Hi Stephanie CC
    I forgot to buy kale at the store. I used the cabbage I had from another soup recipe I made. My husband put in a request for sweet potatoes instead of russet, just cooked less time. 
    It came out delicious. Another hip hip hooray!!!! Thank you 
    Pretty color with the sweet potato  

  3. Delish!!! And easy to put together on a weeknight.

  4. Followed this recipe today doing stove top directions. I doubled everything.
    I used 1 lb mild sausage & 1 lb hot sausage.
    Only used half of an onion, more garlic was added, used baby kale, kosher salt instead of regular and everything else stayed the same. Wish I could post my picture but I sprinkled parmesan on top and ate it with toasted baguette w/ butter.
    It was sooooooooo delicious. 

  5. This was SO easy, and tasted SO good!
    A perfect copycat!  I will make this again and again!  Thanks!

    Kerri

    • Hey Kerri! I’m SO happy you loved it! This is like, SO close to Olive Garden’s recipe isn’t it?! I don’t think I can tell the difference! I love freezing it for easy lunches, (if I ever have any leftover, lol). THANK you for commenting and rating my friend! -Stephanie

  6. I cut my potatoes to thin and now I have sausage and Kale lol.
    I’m just going to boil more and throw them in the pot.

  7. Hi Stephanie. I’m sorry I keep commenting on all your posts but I wanted to comment on this recipe. I have made a copycat recipe of this before and it was awesome. For some reason I used spinach instead of Kale but it still tasted awesome. I also cooked up a few slices of bacon, diced and added it. Do you think it is okay to use regular or mild italian sausage instead of hot? Is there a brand you recommend? Thanks!

    • Hey Alexis! No need to apologize at all!! You can absolutely use regular/mild Italian sausage! I’ve always liked Jacksonville sausage myself! 🙂 Bacon in the soup sounds amazing, as does spinach! YUM! I’ll have to try that next time! 🙂 -Stephanie

  8. Another huge hit! We loved it, and it was super easy!
    Great for a cold winter night!

  9. It’s so coincidental that I had already planned to make this for dinner tonight! Your recipe is a bit different from mine however. I’ve never used flour in the cream, but I’m definitely trying this tonight. Also, your recipe calls for only 1 potato…is this correct? I usually use 3 or 4 potatoes. Perhaps mine are smaller russets? Thanks for sharing this!

    • That is so funny that you were planning on making this!!! You can absolutely use more potatoes, I don’t like too many in my soup and round that one medium potato was plenty, but totally your call!! ENJOY!!!!

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