Easy Olive Garden Zuppa Toscana Copycat Recipe

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ByMaria July 20, 2025

Easy Olive Garden Zuppa Toscana Copycat Recipe — I mean, who DOESN’T love that soup? But let’s be real, going to Olive Garden every week isn’t exactly wallet-friendly. That’s where this baby comes in. It’s basically the same cozy, creamy, sausage-y goodness you crave, but made in your own dang kitchen. And honestly? I think it’s even better. Don’t tell Olive Garden I said that!

My husband, bless his heart, is a HUGE fan of this soup. I swear, I could make it every week and he wouldn’t complain. The first time I made it, he literally went back for thirds. I was like, “Save some for me, dude!” Haha. Now, whenever it’s a cold or rainy day, or anyone is feeling a bit down, this soup is my go-to. It’s like a warm hug in a bowl. And my kid? Don’t even get me started. She calls it “magic soup.” It’s the only way I can get her to eat spinach without a fight. Total win.

Why You’ll Love This Easy Olive Garden Zuppa Toscana Copycat Recipe

It tastes JUST like the real deal, maybe even better. Seriously, I’m not even kidding.
It’s way cheaper than going to Olive Garden. Hello, savings!
It’s surprisingly easy to make. Even if you’re a disaster in the kitchen (like I sometimes am), you can totally nail this.
It’s customizable. Want it spicier? Add more red pepper flakes. Less creamy? Use less cream. You’re the boss!
It’s the perfect comfort food for a chilly day. Basically, it’s like wrapping yourself in a warm blanket, but you can eat it.

How to Make It

Okay, so first things first, you gotta brown that sausage. Get it nice and crispy, you know? That’s where all the flavor is. I usually use Italian sausage, but sometimes I’ll get crazy and use chorizo. Don’t judge me! Then, toss in some onions and garlic and cook them until they’re soft and fragrant. Don’t burn the garlic! Trust me, I’ve done it. Nobody wants burnt garlic soup.

Next, add in the chicken broth and potatoes. I like to use Yukon Gold potatoes because they get nice and creamy, but you can use whatever you have on hand. Let it simmer until the potatoes are tender. While that’s happening, chop up some spinach. I usually just buy the pre-washed stuff because, let’s be honest, ain’t nobody got time to wash spinach.

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Once the potatoes are cooked, stir in the spinach and heavy cream. Let it simmer for a few more minutes until the spinach is wilted. Season with salt, pepper, and a pinch of red pepper flakes. And that’s it! You’re done! I’m telling you, it’s so easy. I usually serve it with some crusty bread for dipping. Because who doesn’t love dipping bread in soup?

Ingredient Notes

Italian Sausage: Okay, so this is the star of the show. I usually go for mild Italian sausage, but if you like it spicy, go for the hot stuff! Just be warned, it can get pretty intense!
Onion: Yellow or white onion works just fine. I’ve even used red onion in a pinch. It’s not quite the same, but it gets the job done.
Garlic: Don’t even think about skipping the garlic. It’s essential! I usually use fresh garlic, but if you’re lazy (like me sometimes), you can use the pre-minced stuff. Just don’t tell anyone I said that.
Chicken Broth: You can use store-bought or homemade. I usually use store-bought because, again, lazy. But if you’re feeling ambitious, go for the homemade!
Potatoes: Yukon Gold are my fave because they get nice and creamy, but Russet potatoes work too. Just make sure to peel them first!
Spinach: Fresh spinach is best, but frozen spinach works in a pinch. Just make sure to squeeze out all the excess water before you add it to the soup.
Heavy Cream: This is what makes the soup nice and creamy. Don’t skimp on the heavy cream! Unless you’re trying to be healthy, then go for half-and-half. But honestly, just live a little!
Red Pepper Flakes: These add a little bit of heat. If you’re not a fan of spicy food, you can skip them. But I highly recommend adding at least a pinch!
Salt and Pepper: Season to taste! Don’t be afraid to experiment! I usually add a little bit more salt than pepper, but that’s just me.

Recipe Steps:

Brown the Italian sausage in a large pot.
Add onion and garlic and cook until softened.
Pour in chicken broth and add potatoes. Simmer until potatoes are tender.
Stir in spinach and heavy cream.
Simmer until spinach wilts.
Season with salt, pepper, and red pepper flakes.
Serve hot with crusty bread.

What to Serve It With

Crusty bread for dipping is a MUST. I also like to serve it with a side salad. Or, if I’m feeling extra fancy, I’ll make some garlic bread. Ooh, or even better, grilled cheese! Okay, now I’m getting hungry!

Tips & Mistakes

Don’t burn the garlic! I’ve done it before, and it’s not fun.
Make sure to squeeze out all the excess water from the spinach if you’re using frozen.
Don’t be afraid to experiment with the seasonings!
If you want a thicker soup, you can add a cornstarch slurry (mix cornstarch with cold water) to the soup while it’s simmering.
If you want a thinner soup, add more chicken broth.
If you accidentally add too much salt, add a splash of lemon juice or vinegar.

Storage Tips

Okay, so if you have any leftovers (which is rare in my house!), you can store them in an airtight container in the fridge for up to 3-4 days. And honestly? It tastes even better the next day. The flavors have had time to meld together. I’ve even been known to eat it cold straight from the fridge. Don’t judge me! It’s surprisingly good. I’ve also had it for breakfast… hey, no food waste here!

Variations and Substitutions

If you don’t have Italian sausage, you can use ground beef or turkey. It won’t taste quite the same, but it’ll still be good.
If you don’t have heavy cream, you can use half-and-half or milk. The soup won’t be as creamy, but it’ll still be delicious.
If you don’t have spinach, you can use kale or Swiss chard.
If you want to make it vegetarian, you can use vegetable broth instead of chicken broth and omit the sausage. Add some white beans for protein!
I’ve even thrown in some leftover roasted vegetables before. It’s a great way to use up odds and ends!

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just make sure your sausage is gluten-free (some have sneaky fillers!) and you’re good to go. I’ve made it gluten-free a bunch of times. No biggie.

Do I *have* to use heavy cream? It sounds… intense.

Nah, you don’t *have* to. Half-and-half works fine, or even milk in a pinch. It just won’t be quite as decadent. But hey, gotta do what you gotta do!

Can I use frozen spinach? I always forget to buy fresh.

Absolutely! Just thaw it first and squeeze out as much water as humanly possible. Otherwise, you’ll end up with watery soup. Nobody wants that.

How spicy is this? My kid is a wimp.

It’s pretty mild unless you go crazy with the red pepper flakes. Start with just a pinch and taste it before adding more. You can always add more, but you can’t take it away!

What if I skip the sausage?

It’ll still be good, but it won’t be Zuppa Toscana. More like… potato and spinach soup. Which is fine, but just know what you’re getting into! Maybe add some beans for protein if you skip the sausage.

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