You can make a copycat Zuppa Toscana that's even better than the Olive Garden recipe. And it's ready in 30 minutes!
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Who doesn’t love a good copycat recipe? It’s a great way to bring the restaurant to you when eating out isn’t an option, or you feel like staying home. Like our copycat Olive Garden Minestrone soup, you don’t need a fancy commercial kitchen to make this copycat Zuppa Toscana. Just toss the ingredients in a pot, and in about 30 minutes you’ll have a delicious, creamy, homemade version of this iconic Olive Garden recipe. That’s faster than going out to eat!
Zuppa Toscana is a vegetable and bean soup made with kale, zucchini, cannellini beans, potatoes and tomatoes. Historically, most people in the Tuscan countryside would have used affordable seasonal vegetables and beans to make Zuppa Toscana. Then, the leftovers were often used to make ribollita (aka Italian bread soup).
In a large stockpot, brown the Italian sausage over medium heat for 4-6 minutes or until no longer pink. As the sausage cooks, break it up into crumbles. When the sausage is brown, remove it from the pot to a towel-lined plate to drain. Leave about 1 tablespoon of fat in the stockpot.
Slowly pour in the milk and heavy cream, and bring the mixture to a boil. Then reduce the heat and let the soup simmer, covered, for 10-15 minutes or until the potatoes are tender.
Step 5: Thicken with cornstarch
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While the soup simmers, whisk 1 tablespoon of cornstarch with 1/4 cup of water until smooth. Once the potatoes are tender, stir the cornstarch mixture (“slurry”) into the soup. Cook for 1-2 minutes or until the soup thickens. Serve immediately, topped with crumbled bacon.
Tips for Making Copycat Zuppa Toscana
How to store copycat Zuppa Toscana
Store leftover Zuppa Toscana in an airtight container in the refrigerator for 3-4 days. This soup can be frozen for up to 6 months and reheated later for a great, quick meal. If you’re concerned about the soup separating since it’s cream-based, follow these simple steps for best results:
Let cool completely
To help prevent separation in the freezer, let the soup cool completely before storing it in an airtight container. This tip is also important from a food safety standpoint, since it helps minimize the growth of foodborne bacteria.
Thaw slowly
Cream soups tend to separate less when they’re thawed slowly. Transfer the frozen soup from the freezer to your fridge 24-48 hours before you want to eat it.
Reheat low and slow
Cream soups are best reheated low and slow. Using a double boiler, for example, gently reheats the soup and allows you to continuously stir the soup as it warms. The goal of reheating a cream soup is to try and emulsify all the ingredients that may have separated when the soup was frozen. Find more freezer-friendly soups to try.
How to make Zuppa Toscana thicker
If you prefer a thicker soup, either reduce the amount of milk or increase the amount of cornstarch.
To adjust the dairy, reduce the milk to 2 cups and increase the heavy cream to 2 cups. Note that this will also increase the richness and fat content of the soup.
To adjust the cornstarch, increase the amount to 4 tablespoons total (equivalent to 1/4 cup). Whisk the cornstarch into 1/4 cup of water to make a paste and add gradually to the soup until the desired thickness is achieved.
Copycat Zuppa Toscana FAQs
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Is Zuppa Toscana healthy?
Zuppa Toscana is a creamy, comforting soup that’s good for the soul…but may not be the best choice if you’re watching what you eat. Made with Italian sausage, bacon and heavy cream, this soup is relatively high in fat, cholesterol and calories. But it’s possible to adapt this recipe to make a healthy Zuppa Toscana.
Replace the Italian sausage with Italian ground chicken or turkey sausage.
Omit the crumbled bacon or opt for crumbled turkey bacon instead.
Reduce the amount of heavy cream by opting for additional low-fat milk instead. (If you reduce the heavy cream, we suggest upping the cornstarch as suggested above to thicken the soup.)
Is Zuppa Toscana spicy?
No, Olive Garden’s Zuppa Toscana is not spicy. However, this copycat recipe can be made spicy by choosing a spicy Italian sausage rather than mild. For an extra kick, add up to 1 teaspoon of crushed red pepper flakes to the sausage as it cooks.
Inspired by: Olive Garden's Zuppa ToscanaI let my young son pick out seed packets and he chose kale, which grew like crazy. This hearty soup helped make good use of it and rivals a restaurant version that we love.
—Michelle Babbie, Malone, New York
Inspired by: Olive Garden's Five Cheese Ziti al FornoAfter having the five-cheese ziti at Olive Garden, I tried to make my own version of it—and I think I got pretty close. I always double this when I'm making it and freeze the second one for another meal. —Keri Whitney, Castro Valley, California
Inspired by: Olive Garden's Chicken Marsala
This classic recipe is a staple at Italian restaurants everywhere. Perhaps it’s the juicy, tender chicken breasts, or maybe it’s the flavorful, slightly sweet, mushroom wine sauce. Not to mention the side of creamy, dreamy fettuccine Alfredo. Whatever the reason, it’s a dish that we love to eat and love to make at home. —Lauren Habermehl, Pewaukee, Wisconsin
Get Our Recipe for Copycat Chicken Marsala
Inspired by: Olive Garden's Pasta e FagioliHere's an Italian favorite made easier by using prepared spaghetti sauce and canned broth for the flavorful base. —Cindy Garland, Limestone, Tennessee
Inspired by: Olive Garden's Lasagna ClassicoWant to know how to make lasagna for a casual holiday meal? You can't go wrong with this deliciously rich meat lasagna recipe. My grown sons and daughter-in-law request it for their birthdays, too. —Pam Thompson, Girard, Illinois
Inspired by: Olive Garden's Spinach-Artichoke DipWhenever I go to an event, I'm always asked to bring this hot dip. Five types of cheese make it a standout and oh-so delicious. I love its party-ready convenience— I serve it straight from the slow cooker, so set-up and clean-up are a breeze! —Noelle Myers, Grand Forks, North Dakota
Inspired by: Olive Garden's Chicken ParmigianaMy husband used to order chicken parmigiana at restaurants for years. I found this cheesy chicken parmesan recipe in our local newspaper, adjusted it for two and began making this at home. After 50 years of marriage, I still enjoy making his favorite recipes. -Lola Butler, Sun City, California
Inspired by: Olive Garden's Toasted RavioliWhile visiting a friend who had just moved to St. Louis, Missouri, I tried these toasted ravioli at almost every restaurant! When I got home, I had to try to replicate them, and this recipe comes pretty close. —Cristina Carrera, Kenosha, Wisconsin
Inspired by: Olive Garden's Raspberry LemonadeHere's a concentrate that allows you to enjoy a refreshing summer beverage any time of year. Sweet raspberries balance the tartness from lemons. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Inspired by: Olive Garden's Giant Cheese Stuffed ShellsMore cheese, please! You'll get your fill from saucy jumbo pasta shells loaded with four kinds—ricotta, Asiago, mozzarella and cottage cheese. Do the prep work, and then freeze according to the recipe directions to have a ready-to-bake meal. —Taste of Home Test Kitchen
Inspired by: Olive Garden's Shrimp AlfredoI make this spicy shrimp pasta a lot because it's a something my family never seems to get tired of. The sauce is so fast to make I can get it done while the fettuccine is cooking. In the past, I have added red peppers and spinach, but who's to say you could not add mushrooms or more or less spice. —Stephanie Beluk, Sharpsburg, Georgia
Inspired by: Olive Garden's Marinara Dipping SauceMy mother, who was Italian American, called marinara sauce "gravy." She made this marinara sauce recipe in big batches several times a month, so it was a staple on our dinner table. A mouthwatering aroma filled the house each time she cooked it. —James Grimes, Frenchtown, New Jersey
Inspired by: Olive Garden's Herb-Grilled SalmonMy roasted salmon is so simple but elegant enough to serve to company. I make it on days when I have less than an hour to cook. The salmon seasoning is an easy way to add flavor. —Luanne Asta, Hampton Bays, New York
Inspired by: Olive Garden's Famous House SaladAntipasto ingredients are sliced and diced to make this substantial chop salad. I like to buy sliced meat from the deli and chop it all up so you can get a bit of everything in each bite. —Kim Molina, Duarte, California
Inspired by: Olive Garden's Eggplant ParmigianaWe really like eggplant and would rather have it baked than fried. This can be served as a side dish or main dish. —Donna Wardlow-Keating, Omaha, Nebraska
Inspired by: Olive Garden's Minestrone Soup
It’s hard to not go overboard when you’re at Olive Garden. From the Never Ending Pasta Bowls to the all-you-can-eat breadsticks and tiramisu for dessert, it’s pretty much a carbapalooza. Luckily, for people who want a lighter option, there’s Olive Garden minestrone soup. —Lauren Habermehl, Pewaukee, Wisconsin
Get Our Recipe for Minestrone
Inspired by: Olive Garden's Spaghetti with Meat SauceMy homemade spaghetti sauce got rave reviews, but it was so time-consuming to make on the stovetop. My family loves this flavorful slow-cooker version. —Arlene Sommers, Redmond, Washington
Inspired by: Olive Garden's TiramisuInstead of using coffee and rum, I let cinnamon shine in this tiramisu. It's best if eaten within two days—if it even lasts that long! —Cathy Geniti, Saratoga Springs, New York
Inspired by: Olive Garden's Grilled Chicken MargheritaI invented this roast chicken to prove goat cheese really is delish. I served it to my skeptical family without telling them, and they gobbled it up. But any soft cheese will do. —Gilda Lester, Millsboro, DE
Inspired by: Olive Garden's Seafood AlfredoMy guests usually can't believe I prepared this meal myself. The rich, creamy main dish features plenty of seafood flavors with a hint of garlic and lemon. Frozen peas and a jar of Alfredo sauce make it a simple supper that will be requested time and again. —Melissa Mosness, Loveland, Colorado
Inspired by: Olive Garden's Rotini with Meat SauceMy husband loves pasta; I cringe over the messy dishes. On Spaghetti Day, as he calls it, I make a one-pot saucy rotini that keeps everyone happy. —Lorraine Caland, Shuniah, Ontario
Inspired by: Olive Garden's Alfredo Dipping SauceWhen I found out I had celiac disease and couldn't have fettuccine Alfredo, I was determined to figure out a way to re-create it. I mix this homemade alfredo sauce with gluten-free multigrain pasta, but you can use any style of pasta. —Jackie Charlesworth Stiff, Frederick, Colorado. You can use this sauce to make Asiago tortelloni alfredo with grilled chicken.
Inspired by: Olive Garden's Spaghetti & MeatballsOne evening, we had unexpected company. Since I had the ingredients on hand, I made this spaghetti and meatballs recipe. Everyone raved! This classic recipe makes a big batch and is perfect for entertaining. —Mary Lou Koskella, Prescott, Arizona
Inspired by: Olive Garden's Warm Italian DoughnutsLight, crispy pastry puffs, sopaipillas are a sweet way to round out a spicy meal. They make a nice winter dessert served warm and topped with honey or sugar. —Mary Anne McWhirter, Pearland, Texas
Lauren Habermehl is a recipe developer, food photographer and creator of the blog, Frydae. She is a prolific quoter of FRIENDS, lover of weekend DIY projects and procrastinating fitness enthusiast who enjoys exploring the Milwaukee-area with her husband, daughter and ugly mutt named Tyson Doodles.
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Updated: Jul. 10, 2023
