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Olive Garden Zuppa Toscana

recipe at a glance
Rating: 5/5 5 stars
29 reviews

ready in: 30-60 minutes
serves/makes:   4

recipe id: 1869
cook method: oven, stovetop
Olive Garden Zuppa Toscana Recipe
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This copycat recipe for Olive Garden's Zuppa Toscana (Tuscany soup) is made with spicy sausage, potatoes, onion, bacon, kale, and heavy whipping cream.

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12 small spicy sausage links
2 medium potatoes, cut in half lengthwise, and then cut into 1/4" slices
3/4 cup onions, diced
6 slices bacon
1 1/2 teaspoon minced garlic
2 cups kale leaves, cut in half, then sliced
2 tablespoons chicken base
1 quart water
1/3 cup heavy whipping cream


Preheat oven to 300 degrees F.

Place sausage links onto a sheet pan and bake for 25 minutes, or until done; cut in half length-wise, then cut at an angle into 1/2 inch slices.

Place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear. Remove bacon and crumble. Add garlic to the onions and cook an additional 1-minute. Add chicken base, water, and potatoes, simmer 15 minutes. Add crumbled bacon, sausage, kale and cream. Simmer 4 minutes and serve.

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559 calories, 47 grams fat, 19 grams carbohydrates, 16 grams protein per serving. This recipe is low in carbs.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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comments & reviews

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Guest at CDKitchen.com

REVIEW: recipe rating
Delicious. Two suggested changes: use sausage out of casing and eliminate heavy cream.

Guest at CDKitchen.com

REVIEW: recipe rating
This is so good! my family loved it. I substituted spinach for kale and added right before serving. Beautiful

Guest at CDKitchen.com

REVIEW: recipe rating
This was always my favorite soup at The Olive Garden. So excited that I can make something as equally good at home. MAke sure to use good sausage, not something low-fat.

Guest at CDKitchen.com

REVIEW: recipe rating
I love this soup. Had it at OG then decided to try to find recipe. This one is spot on I use hot italian sausage take the casing off crumble and fry. Give it the right amount of heat. Making some tonight as a matter of fact

Registered Member at CDKitchen.com

Member since: April 3, 2012
REVIEW: recipe rating
Very nice recipe. One of my husband's favorites at OG and he said there is no need to waste money for what we can do at home. He did feel like there was too much bacon. Next time, I will use 3 strips of bacon. I did add more water, roughly two cups, to make it more soupy.

We paired the soup with a CDKitchen Red Lobster Biscuit recipe. Such a delightful dinner for this family of 5.

Registered Member at CDKitchen.com

Member since: February 19, 2012
REVIEW: recipe rating
Should have chosen spicier sausage, but I really like it mild. This is a fabulous recipe and I got to use my home grown kale in it!!

Registered Member at CDKitchen.com

Member since: September 27, 2010
REVIEW: recipe rating
outstanding recipe. my wife, not a big sausage fan, loved it. i added a cup of broth and a cup of water to make it more "soupy" definitly a keeper

Guest at CDKitchen.com

REVIEW: recipe rating
I'm not sure why this recipe calls for sliced sausage. What should be used is Hot Italian bulk sausage, like Jimmy Dean, cooked and crumbled in a frying pan. If you don't use spicy sausage, make sure to add hot pepper flakes. Also, I would definitely use kale for the greens. In Olive Garden's Toscana the kale is torn into pieces about 2x2 inches (it'll wilt a little) not cut into strips.

Registered Member at CDKitchen.com

Member since: February 11, 2008
REVIEW: recipe rating
This is really good has a unique flavour, kale is a strong tasting veg. but this pulls together very well - Bonnie Niagara Falls

Guest at CDKitchen.com

REVIEW: recipe rating
Very good soup. I am not a soup eater but I love this one, Does anyone know if you can freeze this soup? I want to make a bigger batch the next time but only if I can freeze it

Guest at CDKitchen.com
Jan 18, 2009

Guest Foodie
I make this soup all of the time. My husband loves it. To make it a little healthier, I use hot italian turkey sausage, taken out of the casings and diced. I also use low fat half and half instead of heavy cream. Delicious!

Guest at CDKitchen.com

REVIEW: recipe rating
Very good starting spot for anyone trying to make this soup. There are a few things wrong though. You should not use link sausage. I also think Cilantro makes a better leaf for this soup than Kale.

All around very good though!

Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.