If you love this soup, but have a hard time going to Olive Garden and ordering anything other than your favorite pasta, you are in luck! I have a copy-cat Olive Garden recipe that you can make and eat in the comfort of your home. It is super easy to make so it will save you some precious time and money. Another great aspect of this soup is that it is cooked – start to finish – with one pot!
This Zuppa Toscana recipe includes ground sausage, potatoes, and kale, with a little bacon in a creamy chicken broth. Of course, it isn’t going to taste like “the O.G.” without having some fresh grated Parmesan cheese to go on top.
Ingredients
- Italian sausage
- Bacon (optional, if your recipe uses it)
- Onion
- Garlic
- Chicken broth
- Russet potatoes
- Kale
- Italian seasoning/red pepper flakes
- Salt & pepper
- Heavy cream (if freezing, add after thawing for best consistency)
- Parmesan for serving
The Details
If you’re a fan of many of my other recipes, you can likely guess that I used my favorite dutch oven to cook this soup from start to finish. The first thing you want to do is brown your ground sausage and bacon. After draining off excess fat, you will add warm flavors and aromatics with fresh diced onion and garlic with crushed red pepper.
Next, you’ll add the chicken broth and sliced potatoes. I prefer leaving the skins on my potatoes – or at least half of them. It takes some of the work out of the process, but if you do not like potato skins, use a peeler to remove them before slicing.
With the lid on, this combination will cook for about 30 minutes. In the last steps of this recipe, the kale and heavy cream are added to the broth and given a good stir. In about 10 minutes, this soup will be great to serve with a bit of salty Parmesan cheese.
The Rest of the Menu..
I served my soup with a simple salad of romaine, sliced cucumber, onion, and tomato, dressed with Olive Garden’s signature salad dressing that you can find at your local grocery store, or HERE. Also on the menu – garlic bread!
This will be a crowd-pleaser at your home as it has been at mine, and for many who have visited Olive Garden for years! ENJOY!
Freezer Instructions
Option 1 (Recommended)
Cook the soup completely except for the heavy cream.
- Brown sausage.
- Cook onion and garlic.
- Add broth, potatoes, and seasonings.
- Simmer until potatoes are tender.
- Stir in kale and cook until wilted.
- Allow soup to cool completely.
- Freeze.
Do NOT add the heavy cream before freezing.
Option 2
If you’re trying to save time and don’t mind a slightly different texture, you can freeze it with the cream already added.
The soup may separate a bit after thawing, but whisking while reheating usually brings it back together.
How to Freeze
Store in:
- Freezer bags (lay flat)
- Souper Cubes
- Glass containers with room for expansion
Freeze for up to 3 months for best quality.
How to Thaw
Overnight in the refrigerator.
OR
Run the freezer container under cool water for a few minutes until it loosens enough to transfer to a pot.
How to Reheat
Heat over medium-low until hot.
Once simmering, stir in
- heavy cream
- freshly grated Parmesan
Taste and adjust salt and pepper before serving.
Freezer Meal Tips
- Dice the potatoes into evenly sized pieces so they reheat consistently.
- Don’t overcook the potatoes before freezing—they’ll soften a little more during reheating.
- Kale freezes much better than spinach and holds its texture nicely.
What to Serve With It
- Crusty artisan bread
- Garlic bread
- Caesar salad
- Homemade biscuits
FAQ ideas
Can you freeze Zuppa Toscana?
Yes! For the best texture, freeze it before adding the heavy cream. Stir the cream in while reheating.
How long does Zuppa Toscana last in the freezer?
Properly stored, it keeps well for about 3 months.
Can potatoes be frozen in soup?
Yes. Potatoes soften slightly after freezing, but they hold up very well in hearty soups like Zuppa Toscana.
Can I reheat Zuppa Toscana from frozen?
Yes. You can thaw overnight first for the best texture, or gently heat it from frozen over low heat, stirring occasionally.
Zuppa Toscana – Olive Garden Copy-Cat
Ingredients
- 1 pound ground sausage
- 3-4 sliced bacon, diced
- 1 whole onion, diced
- 3 cloves garlic, minced
- ¼ tsp crushed red pepper flakes
- 15 oz. chicken broth
- 2 cups water
- 5 russet potatoes, sliced
- Salt and black pepper, to taste
- 3/4 cup heavy cream
- 4 cups chopped kale
- grated parmesan cheese for topping optional
Instructions
- In a large pot saute sausage and bacon until until browned. Drain excess grease.
- In the same pot, add onion and garlic, with crushed red pepper, and cook over medium heat until translucent and fragrant. Try to avoid burning.
- Add chicken broth, water, potatoes, salt, and pepper. Bring to a boil, then reduce to medium temperature and cover until potatoes are tender – approximately 20 minutes.
- Stir in kale, and heavy cream. Taste and adjust salt and pepper, if needed. Replace lid and continue cooking for 10 more minutes.
- Serve garnished with grated parmesan cheese, if desired.
Gearing up for a meal prep day? Click to get my free Freezer Meal Labels and also visit my guide for Best Containers for Freezer Meals so you never waste a thing!
Love Soup? Check out my recipe for the tastiest Tomato Basil Soup HERE!
