BEST Copycat Zuppa Toscana Recipe (2024)

Home / Comfort Food

4.80

/5

40 minutes minutes

927 Comments

Jump to Recipe Print Pin

By: The Chunky Chefpublished: 03/04/2019

This post may contain affiliate links. Please read my disclosure policy.

Classic zuppa toscana soup, in slow cooker form! It tastes WAY better than the restaurant version, and is sure to be a crowd pleaser!

Spicy crumbled sausage, silky potatoes, and an ultra creamy broth… it’s the perfect copycat soup!

BEST Copycat Zuppa Toscana Recipe (1)

Best Copycat Zuppa Toscana Recipe

My husband’s favorite soup is Olive Garden’s Zuppa Toscana, so naturally I wanted to find a way to have it at home (for way less money)! This soup has all the great flavors of the Olive Garden soup, but making at home is much more convenient, and I think it tastes way better! If you’ve never had this soup… it’s a creamy soup with tender potatoes, spicy Italian sausage, crispy bacon, and healthy kale.

WHAT’S IN ZUPPA TOSCANA SOUP?

First, I want to clear something up. Even though zuppa toscana soup translates to Tuscan soup, it’s not a traditionally Tuscan soup. Olive Garden named this soup and made it incredibly popular all across the United States!

Zuppa toscana soup is made from crumbled Italian sausage, bacon, potatoes, kale, chicken broth and cream. The combination is soul-warming and absolutely mouthwatering. What I love most about this copycat soup is that you don’t need a lot of ingredients to get such a rich flavor!

BEST Copycat Zuppa Toscana Recipe (2)

HOW TO MAKE ZUPPA TOSCANA SOUP:

There are three main ways to make this delicious copycat soup; stovetop, slow cooker, and pressure cooker (instant pot). I’ll have directions for all three down in the recipe card, but let’s focus on the stovetop version for this how-to.

  1. Brown the Italian sausage. I like to use spicy sausage links and remove the casing, but you can also use bulk Italian sausage if you prefer. Use a wooden spoon to crumble the sausage as you cook it, then drain it very well, getting as much grease off of it as you can. Remove to a plate.
  2. Fry the bacon right in the residual grease from the sausage. This adds plenty of flavor! Remove from the pot with a slotted spoon and transfer to the plate with the sausage.
  3. Cook the onion and garlic in the bacon grease. Again, boosting the flavor here! If you have a ton of grease after cooking the bacon, drain off all but about 1 1/2 Tbsp.
  4. Add the flour to the cooked onion and garlic, stirring to mix it all in. This is going to thicken your soup slowly, as it cooks.
  5. Add liquid and potatoes. I like to use chicken bone broth or chicken stock, but you can use broth if you prefer. When you add the liquid, make sure to stir well, so the flour is mixed in with the liquid and doesn’t clump up.
  6. Boil potatoes until tender. Don’t cook them TOO much, you want them tender when pierced with a fork, but not mushy.
  7. Stir in cooked sausage and bacon. This keeps the meats nice and crispy.
  8. Add cream and kale. Stir well and let the kale wilt.
  9. Enjoy!!

BEST Copycat Zuppa Toscana Recipe (3)

CAN THIS SOUP BE FROZEN OR REHEATED?

Reheated, yes. It makes for amazing leftovers the next day! Frozen, I’m not entirely sure. Soups with dairy have a propensity for separating when frozen. So if you want to freeze this soup, I would freeze it before adding the cream and kale. Just add those as you’re reheating the soup.

HOW TO MAKE ZUPPA TOSCANA THICKER?

This soup is traditionally pretty brothy, but if you prefer a thicker soup, it’s really easy to thicken it. You can either mash some of the potatoes in the soup, or mix 1 1/2 Tbsp of cornstarch with 2-3 Tbsp of additional heavy cream, and stir it in when you add the cream. Stir occasionally for the next 5-7 minutes and it’ll thicken up.

BEST Copycat Zuppa Toscana Recipe (4)

PRO TIPS FOR MAKING THIS COPYCAT ZUPPA TOSCANA RECIPE:

  1. Control the heat level by using either mild or spicy Italian sausage. I prefer the spicy variety with the creamy soup, but it’s your soup!
  2. No patience for peeling and chopping potatoes? In a pinch, I like to keep a bag of refrigerated diced potatoes on hand. My grocery store carries them next to the eggs (for some reason lol).
  3. Too much grease in your soup? It happens, especially with the Italian sausage, but you can fix it if it bothers you. Let the soup cool for 5-10 minutes, then gently skim off the grease layer.
  4. Want to try this soup but following a low-carb way of eating? Swap out the potatoes for chopped cauliflower florets!

GREAT RECIPES TO SERVE ALONGSIDE THIS SOUP RECIPE:

  • No-Knead Artisan Bread
  • Cheesy Garlic Bread
  • Homemade Caesar Salad
  • Caprese Garlic Chicken
  • Chicken Marsala
  • Stuffed Italian Flank Steaks

BEST Copycat Zuppa Toscana Recipe (5)

SHOP THE RECIPE:

  • Dutch Oven – My secret weapon in the kitchen.. I use it for everything from soups to frying!
  • Instant Pot – In case you don’t have one, this is the model I have and love.
  • Hamilton Beach 7qt Programmable Slow Cooker – I received this as a gift and couldn’t be happier… works like a dream, switches to warm once the time is up, and is big enough to cook just about anything!
This is a sponsored post written by me on behalf of Simply Potatoes. All opinions are 100% mine.
BEST Copycat Zuppa Toscana Recipe (6)

Recipe originally published in 2015, recently updated with new photos and additional content.

Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!

BEST Copycat Zuppa Toscana Recipe (7)

BEST Copycat Zuppa Toscana Recipe

4.80 from 470 votes

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Calories: 790

Servings: 6 servings

(hover over # to adjust)

Print Rate Pin

Classic zuppa toscana soup, in slow cooker form! It tastes WAY better than the restaurant version

Ingredients

  • 1 lb ground spicy Italian sausage (mild can be substituted)
  • 8 slices bacon, diced (divided)
  • 1 medium yellow onion, peeled and diced
  • 2 cloves garlic minced
  • 2 Tbsp flour (cornstarch can be substituted)
  • 32 oz chicken stock
  • 4 large russet potatoes, peeled and diced into 1/2 inch pieces
  • 1 cup heavy cream
  • 1/2 bunch kale (a couple of handfuls) de-stemmed and torn into bite sized pieces
  • Salt and pepper, to taste
  • Pinch of red pepper flakes. optional

Instructions

  • Heat a large dutch oven or heavy bottomed soup pot over MED-HIGH heat. Add a small drizzle of oil, then brown sausage, crumbling as it cooks. Drain well, then remove to a plate.

  • Fry bacon is residual sausage grease until crisp, then remove to plate with the sausage. Drain all but 1 - 1 1/2 Tbsp of bacon grease.

  • Add onion to pot and cook 5 minutes, adding garlic the last minute.

  • Sprinkle flour over onion and garlic in pot, then stir to combine. Pour in chicken stock, stirring as you pour. Add in potatoes and bring to a boil.

  • Gently boil about 15 minutes, or until potatoes are fork-tender. Add in cooked sausage, most of the bacon, heavy cream and kale. Stir and cook 5-10 minutes until kale is wilted.

  • Taste and season with salt, pepper and red pepper flakes if desired. Top with remaining bacon and enjoy!

Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!

Chef Tips

CROCKPOT DIRECTIONS

  1. Heat large skillet over medium high heat and brown sausage. Drain.
  2. Fry bacon and set aside to a plate.
  3. Add onion and minced garlic and cook slightly.
  4. Add sausage, onion and garlic to the bottom ofslow cooker.
  5. Add peeled potatoes, cover with chicken stock and water (if necessary) to completely cover potatoes and sausage.
  6. Cover and cook on LOW for 5-6 hours or HIGH for 3-4 (potatoes should be soft)
  7. Before serving, whisk together heavy cream and cornstarch or flour until well mixed. Pour intoslow cooker, add kale and stir to combine.
  8. Cover and cook on HIGH for 30 minutes until soup has thickened slightly.
  9. Taste, season according to your tastes, top with bacon, and serve.

INSTANT POT DIRECTIONS

  1. Set a 6-qt instant pot to the saute setting. Add a drizzle of olive oil and Italian sausage. Cook, stirring frequently, until sausage is lightly browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess grease.
  2. Add bacon and cook until crispy, remove with slotted spoon to a plate.
  3. Add onion and garlic. Cook, stirring frequently, until onions have become soft, about 2-3 minutes.
  4. Stir in cooked sausage, chicken broth and potatoes.
  5. Select manual setting; adjust pressure to high, and set time for 5 minutes. When finished cooking, do a natural pressure release for 10 minutes, then a controlled quick release.
  6. When the pin drops, open the lid.
  7. Whisk together flour/cornstarch and heavy cream, then add to pot, along with kale. Stir often and let heat through.
  8. Taste and season as desired. Top with bacon and serve.

Nutrition Disclaimer

The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

Did You Make This?Tag @the_chunky_chef on Instagram and hashtag it #thechunkychef so I can see what you made!

Tag on Insta! Leave a Rating Save for Later

You May Also Like...

  • Applebee's Red Apple Sangria (Copycat Recipe)

  • Copycat Loaded Baked Potato Soup

  • Perfect Copycat Wendys Frosty

  • Coleslaw Recipe (Chick-Fil-A Copycat)

Previous Post
Next Post

Meet The Chunky Chef

Hey there! I'm Amanda. Wife, mother, photography nerd, and bacon lover! I believe that delicious meals should be easy to make. Now that you’re here, stay a bit, browse a few recipes, and let’s get cookin’!

Learn More

Reader Interactions

Leave a Comment

  1. KB says

    Second week in a row making this!! Love it! Easy step recipe!

    Reply

  2. Cindy Bennett says

    Such a delicious and satisfying meal. I serve it with garlic bread for a hearty dinner. Thank you for sharing ☺️

  3. Annie says

    My family loves this recipe as is. I made one regular batch tonight and one with cauliflower in place of the potatoes. To the cauliflower one, I added 4 oz cream cheese. It was low carb and delicious! Will definitely be making both ways again!

    Reply

  4. Toni says

    It IS better than Olive Gardens! It’s the recipe I use every time, we love the bacon in it, and it’s much creamier than theirs too.

    Reply

  5. Jessica Pullam says

    Make this all the time.

    Reply

  6. Zelyna says

    Love this recipe! Used peppered bacon for a little spicy kick, and swapped the half and half for coconut milk. Yummy!

    Reply

  7. Kara says

    I’ve made this about 5 times and it’s always super yummy! Definitely need more liquid though! I usually do 64oz or two boxes of stock.

    Reply

  8. Alexs says

    This soup was great. I used a roll of Jimmy Dean hot sausage. I added an extra tablespoon of cornstarch at the beginning for a thicker soup. My husband said I must make this again. 😊

    Reply

  9. Christy Calahan says

    The recipe is incredible! Just the base before you add the cream sausage, and all that is so flavorful! Granted, I had salt and pepper at that stage, but even before I added it, the layers of flavor you did in this are so good!

    Reply

  10. Cindi says

    Great recipe!
    It needs more broth.
    Also shaved parm with the bacon on top for serving.

    Reply

  11. Michele Rhine says

    Delicious!!

    Reply

  12. Cindy says

    My family loves this and says it’s better than OG!!

    Reply

  13. Jayme Nyp says

    Delicious! Have made this from other copycat recipes but Bravo! Easy to make tasty & easy to follow! Thank you! 👍🏻

    Reply

    • Charline says

      My husband loved the soup. I’ll have to make it again. Great flavor. I uses hot and spice sausage. Yummy. Can I freeze it?

      Reply

      • The Chunky Chef says

        So glad you guys enjoyed it! Since dairy can sometimes separate during the freezing and thawing process, I haven’t tested freezing this recipe, so I can’t say for certain how it’ll turn out.

        Reply

  14. Annie says

    I’ve made this recipe atleast 10 times, it’s the only one I use! Thank you for making an easy to follow recipe that everyone loves.

    Reply

  15. Kimberly Crosby says

    This recipe is so easy to follow and super delicious! Thanks for sharing looking forward to more! Happy cooking! 🍲

    Reply

  16. Kitty says

    I just made this recipe and it came out Delicious!!!! I followed it exactly and I wouldn’t change a thing. Awesome recipe. Thank you

    Reply

  17. Jonathan Morrison says

    Agree with Laura more liquid was needed other than that my entire family said it was even better than Olive garden and I have just made it for the second week in a row to please the animals lol.

    Reply

  18. Laura says

    Made this tonight and my husband loved it!! I had to add about 3 more cups of broth, but other than that, the recipe was spot on💚

    Reply

Older Comments

BEST Copycat Zuppa Toscana Recipe (2024)
Top Articles
Latest Posts
Article information

Author: Errol Quitzon

Last Updated:

Views: 5891

Rating: 4.9 / 5 (79 voted)

Reviews: 94% of readers found this page helpful

Author information

Name: Errol Quitzon

Birthday: 1993-04-02

Address: 70604 Haley Lane, Port Weldonside, TN 99233-0942

Phone: +9665282866296

Job: Product Retail Agent

Hobby: Computer programming, Horseback riding, Hooping, Dance, Ice skating, Backpacking, Rafting

Introduction: My name is Errol Quitzon, I am a fair, cute, fancy, clean, attractive, sparkling, kind person who loves writing and wants to share my knowledge and understanding with you.