Zuppa Toscana

Loaded with sausage, bacon, potatoes, spinach, and cream, this classic Italian Zuppa Toscana recipe and Olive Garden soup copycat is pure comfort in a bowl!

Some of our other popular restaurant copycat recipes include, Pasta Fagioli, Toasted Ravioli, and Disney Dole Whip. You can make them better at home for a lot less money!

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Olive Garden Copycat Zuppa Toscana Recipe

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Zuppa Toscana is one of Olive Garden’s most popular recipes, and probably their most popular soups. This homemade Zuppa Toscana recipe is a copycat version, loaded with Italian sausage, crispy bacon, spinach (instead of kale), potatoes, and a creamy broth. It’s completely irresistible!

What is Zuppa Toscana?

Zuppa translated is soup and Toscana means Tuscan – so, Tuscan Soup! However, this is actually not a traditional soup from Tuscany, but rather a soup that was simply created and made very popular in America by the Olive Garden restaurant chain. They make it with sausage, bacon, potatoes, and kale.

Ingredients Needed

The list of ingredients for this soup is incredibly short, but you’d think it was a mile long considering how flavorful it is. Here’s the rundown:(Scroll below to the printable recipe card for details and measurements.)

• Browned, crumbled Italian sausage
• Crispy, salty bacon
• Sautéed sweet onion and garlic
• Cubed, tender potatoes
• Beautiful green baby spinach
• Low-sodium chicken stock
• Heavy cream
• Salt and pepper

Recipe Variations

• Use kale. Instead of spinach, use kale, which is what Olive Garden uses.
• Try a different variety of sausage. Swap out the spicy Italian sausage for a mild or sweet variety.
• Purchase pre-diced vegetables. Use refrigerated diced potatoes if you’re short on time.

How to Make Zuppa Toscana Healthier

• Make it keto-friendly by swapping out the potatoes for chopped cauliflower florets.
• For a dairy free (whole 30) version, substitute the heavy cream for a 15 ounce can of full fat coconut milk (using the solid white cream portion only.)
• Remove excess grease at the end of cooking by letting it cool for about 15 minutes and then slowly skim off the top layer of grease.

How to Make Zuppa Toscana

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This soup is all made in one pot and so easy! Here’s a brief summary:(Scroll down to the printable recipe card for details and measurements, and don’t miss the video below.)

1. Cook the bacon until crispy; transfer to a paper towel-lined plate.
2. Saute the sausage and onion in some of the rendered bacon fat until no pink remains. Add in the garlic. Drain off excess fat.
3. Pour in the chicken stock and add the potatoes; bring to a boil and then reduce heat to a gentle simmer.
4. Cook until potatoes are tender.
5. Stir in the spinach until it just begins to wilt.
6. Return bacon to the pot, along with the cream. Heat through.
7. Season with salt sand pepper.
8. Serve with some crusty bread and enjoy!

Video: Zuppa Toscana Recipe

Serving Suggestions

What to serve with Zuppa Toscana soup? This soup is very hearty on its own and doesn’t need much else, but we often enjoy it with homemade garlic bread or popovers to mop up the last dribbles in the bowl. Pure comfort in a bowl and will hit the spot on a cold night!

Proper Storage

• Storing leftovers. Refrigerate any leftover soup in an airtight container in the fridge. It will last 3 to 4 days. Gently reheat in the microwave or on the stovetop.
• Can you freeze Zuppa Toscana Soup? Due to the heavy cream component, this soup is not ideal for freezing. Dairy tends to separate after thawing, leaving a less than desirable taste and texture. If you really want/need to freeze it, I suggest doing so before adding the cream and spinach and simply add those ingredients in after reheating it before serving.

More Soup Recipes:

• Egg Drop Soup
• Chicken Noodle Soup
• French Onion Soup
• Hungarian Mushroom Soup
• Beef Stroganoff Soup

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!

Source: https://gardencourte.com
Categories: Garden news