Olive Garden Zuppa Toscana Soup Copycat Recipe (2024)

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Home » Recipes » Olive Garden Zuppa Toscana Soup Copycat Recipe

5 / 5 ( 3 Reviews )

17 Comments Jump to Recipe

Your family will love this copycat recipe of Olive Garden's Zuppa Toscana soup! It's easy to make and delicious! Double the batch and freeze the extras for another night when you need a fast hearty meal!

Jan 12, 2014 The links in the post below may be affiliate links. Read the full disclosure

Zuppa Toscana Olive Garden Copycat Recipe!

Below you’ll find directions to make it as a freezer meal.If you think you have seen this recipe on our blog before it is because you have. We originally posted this recipe in February of 2011. I took some new pictures of it recently so I thought I would share it again. Zuppa Toscana is always a favorite when it comes to freezer meal group. This recipe turns out just as good as the original soup at Olive Garden.

Start by learning why we do freezer meal cooking!

How it works:

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Serve your soup with this fantastic Garlic Herb Bread…

If you love soups as much as I do…

Check out this soup recipe book
Also check out our other soup recipes

Olive Garden Zuppa Toscana Soup Copycat Recipe

5 / 5 ( 3 Reviews )

Print Rate

Prep Time: 25 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 45 minutes minutes

Serves: 6

Adjust Servings: 6

Ingredients

¾ cup onions diced 1/8 inch
1 slice bacon
1 ¼ teaspoon garlic cloves minced
1 ounce chicken bouillon
1 quart water
2 medium potatoes cut in half length−wise, then cut in 1/4−inch slices
2 cups cavallo greens kale can be substituted, cut in half, then sliced into 1/16−inch strips
1 ½ cups crumbled sausage pre-cooked
¾ cup heavy whipping cream

Instructions

TO PREPARE FOR FREEZING:

Brown and crumble sausage. Place onions and bacon into 3 to 4 quart saucepan and cook onions over medium heat until the onions are almost clear. Add garlic and cook for 1 minute.
Add chicken bouillon, water and potatoes, bring to a simmer for 15 minutes.
Add remaining ingredients then simmer for 5 more minutes. Let cool and place in gallon ziploc or spill proof container.

TO PREPARE AFTER FREEZING:

Thaw. Reheat.

Nutrition

Ingredients:Bacon, Bouillon, Garlic, Kale, Onion, Pork, Potatoes, Sausage, Water

Meal Type:

Main Dish, Fall, Winter, Egg Free, Gluten Free

Categories:Soups and Chilis, Make Ahead/Freezer Meal, Stove Top

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Bev Tank

February 24, 2011 at 1:14 pm

Reply Reply

This recipe sounds fabulous! (I have never had Zuppa with bacon in it)…I made this from another recipe last week and realized I was out of cream, so I tried evaporated milk instead, and it turned out wonderfully! So you can use up the evaporated milk in your stockpile for this too!

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Jackie

February 24, 2011 at 1:39 pm

Reply Reply

It is so funny that you posted this. I just made the Olive Garden version of this two nights ago. It turned out so good. I suggest using more potatoes and sausage. If you don’t, you will end up with just broth. I have a bowl full of broth that I am going to add more potatoes and sausage to later. I am just going to freeze the broth. Happy cooking!
- Monica
  
  February 24, 2011 at 2:09 pm
  
  Reply Reply
  
  This one is so yummy it often does not make it to the freezer b/c we want to eat it right away. I have not noticed a lack of potato or sausage for this recipe.
Sophie

February 25, 2011 at 3:08 pm

Reply Reply

This is my hubby’s favorite soup!! Happy to see a recipe to make it at home. I’m not sure if it would make it into the freezer at our house either, but happy to have the recipe either way! Thanks!
Bridget

January 15, 2012 at 11:28 am

Reply Reply

What type of sausage do you recommend using in this recipe?
- Monica
  
  January 15, 2012 at 2:11 pm
  
  Reply Reply
  
  Italian sausage works best!
Kendra

April 8, 2012 at 11:13 pm

Reply Reply

I don’t think this would freeze well. Typically, soups and sauces with a cream base separate when frozen and potatoes become mealy.
- Monica
  
  April 9, 2012 at 2:03 pm
  
  Reply Reply
  
  You are right, potatoes do not always do well. If they are not cooked they turn brown, if they are cooked too much they get mushy. We under cook them just slightly to avoid mushiness after freezing.
- Becki
  
  March 7, 2018 at 5:17 am
  
  Reply Reply
  
  I think you could assemble the soup up to the point of adding the cream, keeping the potatoes only partially cooked and then freeze. Just add the cream when you reheat the soup and finish cooking the potatoes.
  
  See Also
  Fergus Henderson’s Trotter Gear Recipe
Athena

April 26, 2012 at 7:26 pm

Reply Reply

Zuppa is my favorite soup at Olive Garden! So, of course I had to try this recipe…and it was a hit with my family!!! I will definitely make this again! Thank you!
- Monica
  
  April 26, 2012 at 7:39 pm
  
  Reply Reply
  
  Yay! Glad you loved it!
Kara

January 15, 2013 at 11:44 pm

Reply Reply

I have a similar recipe I’ve used for years and I always made the soup without the potatoes and sometimes without the cream if I’m going to freeze it. I add the potatoes and cream and maybe a bit more kale when I cook it for eating. Just as good as freshly made & saves room in the freezer.
- Monica
  
  September 10, 2014 at 1:20 am
  
  Reply Reply
  
  Great tips! Thanks Kara.
Caitroy

September 8, 2014 at 1:42 pm

Reply Reply

Add up to a teaspoon of crushed red pepper for the spicy flavor you get at Olive Garden.
- Monica
  
  September 10, 2014 at 1:21 am
  
  Reply Reply
  
  Caitroy- Love that idea! Why didn’t we think of that. 🙂
Angela

April 10, 2015 at 6:12 pm

Reply Reply

When you say 1 family, how many do you consider that to be? We’re a family of six (soon to be 7).

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