How to Make Copycat Zuppa Toscana at Home
Updated: Dec. 14, 2020Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.
You can make Olive Garden's famous Zuppa Toscana in a handful of simple steps.
Who doesn’t love a good copycat recipe? They’re a great way to bring the restaurant to you when going out to eat isn’t an option or you just feel like staying in. One of our absolute favorite restaurant recipes to make at home is a classic bowl of Zuppa Toscana.
Not only does this homemade version taste delicious, but it’s also made in a single pot and ready in about 30 minutes. That’s faster than going out to eat!
What Is Zuppa Toscana?
Zuppa Toscana is a vegetable and bean soup made with kale, zucchini, cannellini beans, potatoes and tomatoes, plus celery, carrots and onion. Historically, most people in the Tuscan countryside would have used affordable seasonal vegetables and beans to make their Zuppa Toscana. In fact, the leftovers were often used to make ribollita (aka Italian bread soup).
Essential Tools You’ll Need
You don’t need a fancy commercial kitchen like Olive Garden to make this copycat recipe at home. Beyond some basic measuring cups and spoons, you’ll need a high-quality stockpot, a sharp chef’s knife for chopping and a soup ladle for serving.
How to Make Zuppa Toscana
This Tuscan-inspired soup comes to us from Michelle Babbie in New York.
Ingredients
- 1/2 pound bulk pork sausage
- 1 medium onion, finely chopped
- 2 teaspoons chicken bouillon granules
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- 2 medium red potatoes, cut into 1/2-inch cubes
- 2 cups sliced fresh kale
- 3 cups 2% milk
- 1 cup heavy whipping cream
- 1 tablespoon cornstarch
- 1/4 cup cold water
Instructions
Step 1: Brown sausage
In a large stockpot, brown the 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.
Step 2: Saute onions
To the same pot with the reserved fat, add the finely chopped onion and saute until soft and translucent, about 5-7 minutes. Return the sausage to the pot.
Step 3: Add seasonings, potatoes and kale
Next, add the chicken bouillon granules, garlic powder, pepper, cubed red potatoes and fresh kale to the pot. Stir to combine.
Step 4: Stir in milk and cream
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.
Note: If you don’t have heavy cream in your fridge, try these heavy cream substitutes.
Step 5: Thicken with cornstarch
While the soup simmers, whisk 1 tablespoon of cornstarch with 1/4 cup of water together 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.
Nutritional Facts
Per each 1-1/2 cup serving: 504 calories, 38g fat (20g saturated fat), 128mg cholesterol, 881mg sodium, 26g carbohydrate (12g sugars, 2g fiber), 15g protein
Soup Storage Tips
Store leftover Zuppa Toscana in an airtight container in the refrigerator for 3-4 days. Zuppa Toscana can also 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 is cream-based, follow these simple tips for best results.
Tip #1: Let cool completely
To help prevent and limit separation in the freezer, let the soup cool completely before storing in an airtight container. This tip is also important from a food safety standpoint since it helps minimize the growth of foodborne bacteria.
Tip #2: 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 to let it thaw slowly.
Tip #3: 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 for reheating a cream soup is to try and emulsify all the ingredients together that may have separated when the soup was frozen.
What to Serve with Your Zuppa
We love to serve this cozy soup with a loaf of crusty Italian bread or these Olive Garden-inspired breadsticks.
Inspired By: Olive Garden's Cheese Ravioli
I love to bake and cook, especially Italian dishes like this homemade ravioli recipe. In fact, my idea of a perfect day consists of cooking my family's favorite foods then watching them dig in!—Lori Daniels, Hartland, Michigan Next, take a look at these copycat Chinese takeout recipes.
Inspired By: Olive Garden's Pasta e Fagioli
Here'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 Breadsticks
I love to experiment in the kitchen with simple ingredients like refrigerated biscuits. The results usually are a big hit, as was the case with these super fast breadsticks. —Billy Hensley, Mount Carmel, Tennessee (Here's how to make copycat Olive Garden breadsticks, step by step.)
Inspired By: Olive Garden's Lasagna Classico
Want 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 Chicken Alfredo
As a cattle rancher, my husband's a big fan of beef. For him to comment on a poultry dish is rare. But he always tells me, "I love this casserole!" I first tasted it at a potluck; now, I fix it for my family (we have a 3-year-old daughter) once or twice a month, and I'm asked to take it to most every get-together. —Rochelle Brownlee, Big Timber, Montana
Inspired By: Olive Garden's Zuppa Toscana
I 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 Meat Sauce
Here's a thick, hearty sauce that turns ordinary spaghetti and garlic bread into a filling feast. When I'm in a hurry, I make this slow cooker recipe in an electric frying pan instead. —Mary Tallman, Arbor Vitae, Wisconsin
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This shrimp scampi recipe looks elegant enough to serve to company, but it’s easy to prepare. The bright flavors of lemon and herbs enhance the shrimp. Serve it over pasta and wait for the compliments. —Lori Packer, Omaha, Nebraska
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We aren’t big fish eaters, but a friend made this for us, and we couldn’t believe how wonderful it was! Now we eat it regularly. I love making it for guests because it’s simple, looks lovely and tastes restaurant-worthy. —Beth Cooper, Columbus, Ohio
Inspired By: Olive Garden's Five Italian Cheese Fonduta
I got this easy recipe from my daughter, who lives in France. It’s become my go-to fondue, and I make it often for our family.—Betty A. Mangas, Toledo, Ohio
Inspired By: Olive Garden's Seafood Lasagna Saute
We make lasagna with shrimp and scallops as part of the traditional Italian Feast of the Seven Fishes. Every bite delivers a tasty “jewel” from the sea. —Joe Colamonico, North Charleston, South Carolina
Inspired By: Olive Garden's Seasonal Cheesecake
When I was a nurse, my coworkers and I regularly swapped recipes during lunch breaks. This creamy cheesecake was one of the best I received. —Georgiann Franklin, Canfield, Ohio
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Because my recipe calls for baking the eggplant instead of frying it, it’s much healthier than other parmesans! The prep time is a little longer than for some recipes, but the Italian flavors and rustic elegance are well worth it. —Laci Hooten, McKinney, Texas
Inspired By: Olive Garden's Spaghetti with Meatballs
One 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 Chicken & Gnocchi Soup
I tasted a similar soup at Olive Garden and wanted to see if I could re-create it myself at home. Here's the delicious result! It's wonderful on a cool evening. —Jaclynn Robinson, Shingletown, California
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A friend gave me this quick, healthy recipe, and it's oh-so-tasty. It makes a big batch and is great for leftovers. To enhance the flavor, add a pound or two of sweet Italian sausage. —Mickey Turner, Grants Pass, Oregon
Inspired By: Olive Garden's Famous House Salad
Meat lovers won't be able to resist my antipasto-inspired salad that eats like a meal. Just add bread and dipping oil. —Melissa Jelinek, Apple Valley, Minnesota
Inspired By: Olive Garden's Shrimp Alfredo
When I was pregnant with my first daughter I had to limit my fat intake due to health problems. I still wanted delicious meals that were great for entertaining so I started making this Alfredo for special occasions. —Jackie Price, Trenton, Missouri
Inspired By: Olive Garden's Spinach-Artichoke Dip
Whenever 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 Parmigiana
My mother inspired me to develop my first pasta sauce. It's tangy, simple and really satisfying. The longer it simmers, the better it gets, so keep that in mind if you have time to spare. —Danielle Grochowski, Milwaukee, Wisconsin
Inspired By: Olive Garden's Tiramisu
This variation of the popular Italian dessert is so easy to assemble. It's convenient, too, since you can make it the day before your dinner party or potluck. —Linda Finn, Louisville, Mississippi
Inspired By: Olive Garden's Chicken Marsala
This is one of my favorite dishes to order in restaurants, so I created a version that I could make in a flash on a weeknight at home. —Trisha Kruse, Eagle, Idaho
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Here'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 Fried Mozzarella
A crisp coating holds marvelous melted cheese, which tastes terrific when dipped into a homemade tomato sauce.—Jay Davis, Knoxville, Tennessee
Inspired By: Olive Garden's Chicken Piccata
Easy chicken recipes are my go-to dinner choice. My chicken piccata pasta dish is ready to serve in a half hour. It takes just a few minutes in the oven to bake to tender perfection. —Hannah Williams, Malibu, California
Inspired By: Olive Garden's Chicken Margherita
I'm always on the lookout for healthy recipes for my family. If you find yourself craving Italian food, this delicious 30-minute meal hits the spot. —Susan Wholley, Fairfield, Connecticut
Inspired By: Olive Garden's Ravioli di Portobello
My friend and I enjoy mushroom hunting. The exercise and fresh air, along with the beauty of the outdoors is invigorating. I came up with this recipe to use up the bounty of our harvest. The dish is easy, yet elegant. It's absolutely delicious. —Kelly Knoblock, Emmett, IdahoPopular Videos
