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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.

Zuppa Toscana Soup

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.

 

How to Make it

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

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. 

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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 19 ratings
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 Garlic Bread with Cheese!

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
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
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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45 comments on “Copycat Olive Garden Zuppa Toscana”

  1. Hiya, I live in the UK and I’ve never heard of a ground hot italian sausage being available to buy in a regular grocery store. Is there anything else I can substitute it with or a different sausage perhaps? Thank you

  2. I omitted both the flour and the heavy cream.
    I prefer a clear chicken broth….  but still all else is the same..    love it!

  3. Mmmmm, that was goood. Just got done eating a bowl. So easy to make and so delicious, thank you for sharing!!!

    • Hi Shari! Oh I’m sooo happy that you loved this soup! I can never get enough of it and I can’t believe how easy it is either! (Shoot. Now I want a bowl!) It actually freezes well and I think I have some in my freezer, so thank you for catching me just before lunch, haha! Have a great rest of your day, and thank you for taking the time to let me know what you thought of it! -Stephanie

  4. I made this wonderful soup a couple months ago.  We ate every drop.
    I’m making it again today!

    • EXCELLENT Patti! Isn’t soup season the best?! I might just have to make a batch myself! Thank you for letting me know how you like it! Have a great weekend!

  5. Making this now ! Yummy…

  6. Thank you for this! I have, in the past, made a similar concoction, whick was awesome! Has been a while, forgot the specifics. I do not eat pork, therefore use a seasoned ground turkey mix (it is a Clean Eating recipe, and quite quite good). so glad for Winter!! I LOVE SOUP!!

    • Hi Cindy! It’s so funny that you happened to comment on this soup today because I actually had some of it for lunch that I had in the freezer! 😉 A seasoned ground turkey in this soup actually sounds AMAZING… I’m DEFINITELY trying that next time, it’ll take out a smidgen of guilt. I LOVE SOUP TOO, oh my gosh…sooo much. hahaha! Have a great rest of your week!

  7. Omgoodness! this is absolutely amazing! 2nd time making it. this time I doubled the recipe but 2 1/2 times the sausage potatoes. Husband wanted more of a “stoup” lol. still looks and smells delicious.

    • Hi Kav!!! I’m SOOO happy you guys love this soup as much as we go.. it really is amazing how delicious it is, especially given how easy it is to make! 🙂 It’s time that I make another batch soon myself! Thank you for taking the time to let me know how you like it! Have a great week!

  8. omgoodness, omgoodness. amazing recipe

  9. This soup looks so flavorful, I can’t wait to make it. I think my husband will really like it; he loves dishes with hot sausage!

  10. Absolutely loved this soup, and it even tasted better then Olive Garden’s.

    • I’m SOO glad that you enjoyed it JoAnne! I have to say that I agree, it DOES taste better than Olive Garden.. I was tempted to say that in my recipe, and I know it’s quite a claim, but it really is soooo good! (And easy too!!) Thanks for letting me know how you liked it!! Have a great day 🙂

      • Honestly I’ve never had Olive Gardens Zuppa, but I can tell you one thing I made this last night and everyone loved it. My son told me when I was making it and he saw the kale he thought YUK but after the first taste he was sold on it and loved it. For my money I bet it was better then the original. I just about doubled it and most of it is gone. I did notice today when I pulled out the leftover out of the refrigerator it was more like a paste then a soup but once reheated it was back to soup. The soup is really good but very rich. Thanks for sharing a keeper!

      • Hi Dennis! I couldn’t agree with you more, I have had this soup from OG and I honestly do think it tastes better… it’s quite a claim, but it really does! And sooooo easy to make!! The kale is such a great addition in there but you’d never think it! Thanks so much for sharing how you enjoyed it!

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