INTRODUCTION
Copycat Olive Garden Zuppa Toscana Soup is a warm and creamy soup with sausage, bacon, potatoes, and kale. This soup feels rich but can fit into healthy eating when you make small changes. It is a great family meal, and it works well for busy nights and meal prep. If you like hearty vegetable soups, you may also enjoy this easy cabbage soup recipe as another healthy bowl for cold nights.
This article shows how to make the classic copycat version and gives tips for a lighter option and high protein meal swaps. You will learn how to keep good flavor while trimming fat and carbs. The steps are simple and use common kitchen tools.
WHY YOU WILL LOVE THIS RECIPE
You will love this recipe because it is warm, filling, and full of good textures. The sausage and bacon give protein and flavor. The kale adds fiber and vitamins. Potatoes add comfort and energy. This soup can be a lighter option if you cut the cream or swap ingredients. It is also great for meal prep because it stores and reheats well.
This recipe can be a good choice for people who want a balanced meal with protein and vegetables. With small swaps, you can make a healthy version that is lower in fat or lower in carbs. It can be part of a plan for weight loss if you watch portions and pick leaner meats. You can also make it diabetic-friendly by using less cream and monitoring portion sizes. For more simple soup ideas that fit a family plan, try a classic chicken soup to rotate meals during the week.
HOW TO MAKE Copycat Olive Garden Zuppa Toscana Soup
Follow these clear steps to build deep flavor and a silky finish. This method uses one pot for the main cooking and a pan for browning meat.
EQUIPMENT NEEDED
- Large 6-quart stock pot or soup pot
- Large skillet or frying pan (for bacon and sausage)
- Sharp chef’s knife and paring knife
- Cutting board
- Measuring cups and spoons
- Wooden spoon or heat-safe spatula
- Ladle and bowls for serving
Ingredients You’ll Need :
- 12 oz bacon, fried and chopped up
- 16 oz Italian sausage, mild
- 1 large yellow onion, diced finely
- 1 Tbsp minced garlic
- 4 medium potatoes, sliced thinly. ((I sliced lengthwise in half then thinly sliced each half.))
- 4 cups chicken broth
- 6 cups water
- 1 cup heavy whipping cream
- 3 cups kale leaves, rinsed well and chopped
- 1 tsp salt
- 1/2 tsp pepper
- 1/2-1 tsp red pepper flakes, (optional)
STEP-BY-STEP INSTRUCTIONS :
- Cook the bacon nice and crisp, drain and cool on paper towels, then chop in to small pieces. (Or chop before cooking – whichever you like.) Set aside.
- In a large 6qt stock pot, brown the Italian sausage.
- Remove sausage from stock pot and put to the side with the bacon, but leave the little bit of sausage fat in the pan.
- Sauté chopped onion, garlic and sliced potatoes on med-high heat in the sausage fat, tossing frequently until the onions are starting to get soft and translucent and the potatoes are starting to cook through.
- Add the bacon pieces, Italian sausage, chicken broth and water back in to the pan.
- Bring to a boil, reduce the heat slightly and let simmer 20 mins or so until the potatoes are almost cooked through.
- Add the cream, kale, salt & pepper, (plus optional red pepper flakes.)
- Turn heat to med-low and let simmer for and additional 10-15 minutes or until kale is at desired consistency.
- Serve with hot crusty bread or breadsticks!
HOW TO SERVE Copycat Olive Garden Zuppa Toscana Soup
Serve hot in medium bowls. Keep portion size to about 1 to 1 1/2 cups for a main dish with a side salad, or 2 cups if you want a larger bowl. For a lighter option, use 3/4 cup of soup with a large green salad. To keep this meal heart healthy, pair one cup of soup with steamed vegetables or a fresh tomato cucumber salad.
Top the soup with a few chopped parsley leaves or a light sprinkle of grated Parmesan for taste without too many extra calories. If you want extra protein and still keep calories in check, serve half a grilled chicken breast on the side for a high protein meal.
STORAGE & FREEZING : Copycat Olive Garden Zuppa Toscana Soup
This soup stores well in the fridge for 3 to 4 days in a sealed container. To freeze, cool the soup fully first. Freeze in airtight containers for up to 3 months. Leave a little room at the top of each container for expansion. When you reheat, thaw in the fridge overnight and warm on low heat. If you use cream, the texture may change slightly after freezing — stir well and simmer gently to bring the texture back. For longer freezer life, freeze without the cream and add fresh cream when reheating.
SERVING SUGGESTIONS
- Simple side: mixed green salad with a light vinaigrette (low sugar) for added fiber.
- Whole grain roll or a small slice of crusty bread for a comforting meal.
- Roasted vegetables for extra fiber and vitamins.
- For a low calorie side, pick raw veggies like carrot sticks or cucumber slices.
VARIATIONS
- Healthier version: Use turkey bacon and lean turkey Italian sausage. Swap heavy cream for half-and-half or a mix of low-fat milk and a tablespoon of cornstarch to thicken. Add more kale and less potato to boost fiber and lower carbs. This healthy version keeps flavor while cutting fat.
- High-protein / low-carb version: Replace potatoes with chopped cauliflower or turnips and use chicken sausage or extra lean ground turkey. This change makes the soup lower in carbs and higher in lean protein for a true high protein meal. It can be good for weight loss when paired with portion control.
- Air fryer / oven-baked version: Cook the bacon and sausage in the air fryer to reduce grease: air fry bacon at 350°F for 8–10 minutes until crisp, and cook sausage links at 370°F for 10–12 minutes. You can also roast thin potato slices in the oven until tender and add them to the soup. This method reduces stove top mess and gives a crisp bite without extra oil. For another lighter seafood twist, try a bright coconut lime fish soup if you want a lower calorie, fresh-tasting bowl.
FAQs
Q: Is this soup healthy?
A: The classic recipe is rich but can be made healthier. Use lean meats, reduce cream, add more kale, and lower the potato amount to lower calories and fat. The soup has protein and fiber, which help you feel full.
Q: Can I make this diabetic-friendly?
A: Yes. Use less cream, choose lean sausage, and reduce potatoes or replace them with cauliflower. Watch portions and pair with a salad to keep blood sugar steady.
Q: How long does the soup last in the fridge?
A: It lasts 3 to 4 days in an airtight container in the fridge. Reheat gently on the stove. If you froze the soup, thaw overnight before warming.
Q: Can I freeze this soup with cream?
A: You can, but cream can change texture after freezing. For best results, freeze without cream and add fresh cream when you reheat. You can also use shelf-stable evaporated milk for a smoother result.
Q: Is this a good meal prep recipe?
A: Yes. This soup is great for meal prep because it re-heats well and stores in portions. Label containers and freeze extra to save time on busy days.
Q: Can I make this vegetarian?
A: For a vegetarian version, skip the bacon and sausage. Use olive oil, smoked paprika, and mushrooms for a savory base. Use vegetable broth and add extra beans for protein and fiber.
MAKE-AHEAD TIPS FOR Copycat Olive Garden Zuppa Toscana Soup
- Make the base a day ahead: Cook the bacon and sausage and store them separate from the broth. Heat and add them when you reheat the soup. This saves time on busy nights.
- Freeze portions: Freeze single-serve portions for quick lunches or dinners. Thaw in the fridge overnight and reheat.
- Prep vegetables in advance: Chop potatoes and kale and store them in the fridge in sealed containers. This step makes it easy to cook the soup in 20–30 minutes. Great for meal prep on a Sunday.
- Use slow cooker: Brown the meat and then move everything to a slow cooker and cook on low for 4 hours. Add cream near the end. This is a hands-off way to plan dinner while you work.
This Copycat Olive Garden Zuppa Toscana Soup gives you the comfort of a bowl of rich soup with ways to make it a lighter option or a higher protein meal. With simple swaps, it can fit into a healthy eating plan, be a good choice for meal prep, and sit well on a weeknight menu.
Copycat Olive Garden Zuppa Toscana Soup
Ingredients
Method
- Cook the bacon nice and crisp, drain and cool on paper towels, then chop into small pieces. Set aside.
- In a large 6qt stock pot, brown the Italian sausage.
- Remove sausage from stock pot and set aside with the bacon, leaving a bit of sausage fat in the pan.
- Sauté chopped onion, garlic, and sliced potatoes in the sausage fat over medium-high heat, tossing frequently until the onions are soft and translucent, and the potatoes are starting to cook through.
- Add the bacon pieces, Italian sausage, chicken broth and water back to the pan.
- Bring to a boil, reduce the heat slightly, and let simmer for 20 minutes or until potatoes are almost cooked through.
- Add the cream, kale, salt, pepper, and optional red pepper flakes.
- Turn heat to medium-low and let simmer for an additional 10-15 minutes or until kale reaches your desired consistency.
- Serve hot in medium bowls with desired portion size, and accompany with bread or a salad.