This copycat Olive Garden Zuppa Toscana recipe is filled with delicious potatoes, sausage and spinach. It is so easy to make on the stove or in your instant pot. Serve it with your favorite rolls or form them into breadsticks!

Olive Garden Copycat Zuppa Toscana Soup Recipe for instant pot and stove

Have you ever tried the Zuppa Toscana at Olive Garden? It’s so good and one of my favorite soups.

I especially love it because even though it has a splash of cream it’s not a cream based soup and it’s got tons of veggies. And if you don’t do dairy it’s delicious without the cream!

Not only that it’s super delicious and crazy easy to make at home. I made giant pot of it over the weekend (I’ll freeze some of it) and I had instagram friends begging for the recipe so here it is.

Olive Garden Zuppa Toscana Recipe

Zuppa Toscana Ingredients

1 lbs. Mild Italian Sausage
1/4 lbs. Bacon cut into small pieces
1/2 Onion diced (or if you’re lazy I used onion powder last time and that worked great)
1 TBS Garlic minced
10 C chicken broth (I always use the granules and water)
1 bag frozen chopped spinach (I think olive garden uses kale but I love it with spinach)
5-6 Potatoes halved and sliced (I now remove the skin since the musicmaker is a whiner)
1 C Heavy Cream
Salt and pepper to taste

How to Make Olive Garden’s Zuppa Toscana on the Stove

Cook up the bacon.
When the bacon is halfway done throw in the onion and sausage and cook until onions are translucent.
Add garlic and chicken broth.
Bring to a boil and add sliced potatoes.
Cook until potatoes are soft.
Add spinach and cook until heated through.
Turn off heat and add heavy cream and salt and pepper to taste.

How to Make Olive Garden’s Zuppa Toscana in the Instant Pot

This will take a little bit of time to come up to pressure but it’s so so easy and ends up delicious.

Cook up the bacon on sauté.
When the bacon is halfway done throw in the onion and sausage and cook until onions are translucent.
Add garlic and chicken broth.
Add sliced potatoes.
Cook on high pressure for 8 minutes.
Allow to natural release for 15 minutes
Add spinach and cook until heated through.
Turn off heat and add heavy cream and salt and pepper to taste.

How to Make Olive Garden’s Zuppa Toscana in the Slow Cooker

What to use your slow cooker crock pot to make this? You totally can.

On the stove cook up the bacon. When the bacon is halfway done throw in the onion and sausage and cook until onions are translucent.
Place in the slow cooker with sliced potatoes.
Add garlic and chicken broth.
Stir and cover. Cook on low for 5-6 hours until the potatoes are tender.
Stir in spinach, heavy cream and salt and pepper to taste.

Super easy, yummy, and not too bad for you. Enjoy!

How to Freeze the Soup

If you want to freeze it make sure to wait to add the cream until you’re ready to eat it. If you happen to have leftovers with the cream in it will freeze okay don’t worry I’ve done it before but I prefer adding the cream after if I know I’m not going to eat it all.

Also if you have people who don’t do dairy you can leave out the cream and it’s still super tasty too. This is one of my favorite meals to take to new moms.

Olive Garden Zuppa Toscana Copycat Recipe

Course Soup

No need to head to the resaraunt for this delicious soup anymore. Make the Zuppa Toscana soup at home and indulge in a flavorful homemade soup.

Ingredients

1 lbs. Mild Italian Sausage
1/4 lbs. Bacon cut into small pieces
1/2 Onion diced or if you’re lazy I used onion powder last time and that worked great
1 TBS Garlic minced
10 C chicken broth I always use the granules and water
6 oz bag frozen chopped spinach I think olive garden uses kale
5-6 Potatoes halved and sliced I now remove the skin since the musicmaker is a whiner
1 C Heavy Cream
Salt and pepper to taste

Instructions

Cook up the bacon.
When the bacon is halfway done throw in the onion and sausage and cook until onions are translucent.
Add garlic and chicken broth.
Bring to a boil and add sliced potatoes.
Cook until potatoes are soft.
Add spinach and cook until heated through.
Turn off heat and add heavy cream and salt and pepper to taste.