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Olive Garden Zuppa Toscana Soup copycat recipe by Todd Wilbur
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Olive Garden Zuppa Toscana Soup


Score: 4.89. Votes: 44
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For two years after the first Olive Garden restaurant opened in 1982, operators were still tweaking the restaurant's physical appearance and the food that was served. Even the tomato sauce was changed as many as 25 times. It's that sort of dedication that creates fabulous dishes like this popular Zuppa Toscana soup. This copycat Olive Garden Zuppa Toscana soup recipe blends the flavors of potatoes, kale, and Italian sausage in a slightly spicy chicken and cream broth. 

You've got the soup recipe, how about creating your own bottomless Olive Garden House Salad and Breadsticks? Find more of my Olive Garden clone recipes here.

Source: Top Secret Restaurant Recipes by Todd Wilbur.

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  • 2 3/4 cups chicken broth
  • 1/4 cup heavy cream
  • ...

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Average rating:

Score: 4.89. Votes: 44
Rating of votes (44)
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John Cantrell
Feb 24, 2021, 23:00

This is better than perfect. At OG, they use crumbled Italian sausage instead of sliced, and what you get in the bowl is inconsistent -- usually too much of the cheap ingredients and not enough of the expensive ones. Todd's version allows you to easily portion control each ingredient in each bowl. Multiples of the recipe work great as is -- I multiply everything by 4 in a large pot and cook for the same amount of time. I do hit it with more red pepper and no salt -- but the sausage and broth I use are already salty enough. There are many varieties of kale for sale now -- I just use normal old organic green kale.

Brittany Pirulis
Mar 1, 2020, 21:40

Finally a recipe that does not contain bacon! I scoured the Internet before coming here and they ALL called for bacon and I knew that wasn’t it. I used to work at Olive Garden back in the day and this is pretty dang close. I remember they put the kale in at the VERY end and it managed to wilt nicely- but I had to simmer the kale for an hour to soften it. Something about restaurant kale and grocery store kale is just not the same. I doubled the recipe, cooked the sausage with half an onion and topped with pecorino Romano at the end. My fiancé and I enjoyed it very much.

I'm Todd Wilbur,
Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

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