Zuppa Toscana Soup (Olive Garden Clone)

"I have tried quite a few different recipes that state they are a Zuppa Toscana Copy Cat but none of them had much flavor and while they were close I set out to make a soup that is Zuppa Toscana."
Zuppa Toscana Soup  (Olive Garden Clone) created by Gregs Food Blog
Ready In:




  • Bring chicken stock and water to a light boil and add potatoes.
  • In a skillet (preferably cast iron or enameled cast iron) cook bacon until somewhat done and remove (but do not add bacon to the soup, save for a BLT or something).
  • Sauté the onion in the bacon rendering until almost caramelized (golden color).
  • Remove and put in boiling stock.
  • In the same skillet add olive oil and cook Italian sausage (with casings removed).
  • Add garlic with the sausage and cook until sausage is done and the consistency of ground hamburger meat.
  • Add mixture to the stock.
  • By this time check to see if potatoes are cooked by trying to squish them on the side of the stock pot.
  • When they are done reduce heat and add cream and Swiss chard, salt, anise, red pepper, black pepper.
  • Serve with garlic bread or corn bread (or even better an herbed Parmesan corn bread).

Join The Conversation

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  1. KarenButcher
    I figured I'd be kind & give 2 stars when my heart was relying me one star. My biggest pet peeve is that after reading all these favorable reviews, following this recipe to the letter, only having to throw it down the disposal. My next pet peeve is having wasted $$ because this recipe sucked! Nobody in the family ate another bite after a couple bites. I know it wasn't me because I follow directions.... Usually read them at least twice. I would stick to chicken gnocci soup. You can't go wrong with that one.
  2. Ms. Mother Earth
    I have been using a different "clone", because it was lower in fat & calories. But DH has to take a dish in for a pot luck, so I decided to splurge. Unfortunately I could not find the stock that you listed so I did use broth. :( Skip the step of peeling and dicing potatoes, use frozen cubed hash browns--excellent! I use turkey italian sausage (a little less fat) and it comes in 20 oz pkgs. I use 1/2 pkg of spicy & 1/2 pkg of sweet. Less water, we like our soup a little thicker and no aniseed available. LOVE the idea of serving the cream at the table as well as the grated parm, but since this was made in advance...Lovely clone, thanks!
  3. ravennae
    Delicious! I looked a lot of recipes over before settling on this one because of Chef Wahoo's interesting flavoring ingredients and technique. I did use the anise seed but next time I will also add the same amount of fennel seed (or maybe even twice as much). We love fennel and since it is the dominant spice in Italian sausage, I expect it will be a natural fit.
  4. tacarajones
    This recipe is awesome! I go to Olive garden and buy their unbaked bread sticks to eat with this everytime I make it. I chose this one cause it seemed much more flavorful then many of the other recipes I came across and I'm glad I did! Perfection.
  5. mama smurf
    I love this soup and this was no exception! I did used spicy turkey sausage, cut the water down a little and added another potato to use up. Definately a keeper and a great dish for company served with garlic bread. Thank you for posting. Made for Spring PAC 2013.



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