Zuppa Toscana Soup Olive Garden Copycat Recipe (lightened)

Zuppa Toscana Copycat Recipe

Zuppa Toscana Olive Garden Copycat Recipe


It has been crazy weather here. Alternating between cold and hot. This soup seriously hits the spot on those rainy days. It is a lot lighter than the original Olive Garden soup and so good.

My little boy doesn’t love soup but really likes this one, which makes it a winner in my book. It looks like a bunch of ingredients, but it is basically chopping up some veggies, throwing them in a pot with chicken stock and letting it cook — easy, peasy.  This recipe has been adapted from The Curvy Carrot.

As a side note, I am so happy to not have anymore nausea!!! I can mountain bike, run, and I feel good again. The other happy thing is I can make dinner again. It is so nice being back in the kitchen and wanting to eat more than just crackers :).

Zuppa Toscana Copycat Recipe


Zuppa Toscana Olive Garden Copycat Recipe (made lighter)

Serves about 8


  • 4-6 chicken sausages (optional)
  • 1-2 tsp extra-virgin olive oil (if not using the sausage)
  • 3 stalks celery, chopped
  • 1/2 C carrots, chopped (about 1-2 medium carrots)
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 8 C chicken or vegetable broth
  • 5-6 yukon or red potatoes, chopped (I leave the skins on)
  • 2 (15 oz) cans cannellini beans (white kidney beans), or 5 C fresh cooked beans
  • One large bunch kale (any type – I’ve used all kinds, but I like lacinato for this), sliced thinly
  • 1/4 C heavy cream (optional) OR cashew milk***
  • Salt and pepper, to taste

***Blend 1 C cashews with 1 C water until it looks like milk. Use that in place of the cream. I tried it both ways and preferred the cashew milk to the cream – it is really good.


1. In a sauté pan over medium heat, cook the sausages until cooked all the way through. I cooked them whole, and then took them out and chopped them into tiny pieces. (If you are not using sausage just skip this step.)

2. Next, heat olive oil until shimmering in the same pan. Add in the celery, carrots and onion; cook until the onions are softened, about 4-5 minutes.

3. Add the garlic and cook, stirring constantly, for another minute or so. Remove from heat and set aside.

4. Meanwhile, in a large sauce pot over medium-high heat, bring water to a boil and add the potatoes.  Cook until they are almost all the way cooked through.

5. In the pot with the cooked vegetables add the cooked potatoes and  broth. Reduce the heat to medium-low and let simmer for about 10-20 minutes (or until the potatoes are cooked through).

6. Add the sausage, beans, kale, and cream or cashew cream (if using). Cook, stirring frequently, until completely heated through and the kale is soft; about 10-15 minutes. Season with salt and pepper to taste.

This entry was posted in Dinner, Soups, Special Diet, Uncategorized. Bookmark the permalink.

20 Responses to Zuppa Toscana Soup Olive Garden Copycat Recipe (lightened)

  1. Natosha Zachary says:

    I love this soup and have been making a copy-cat version for about a year now. Thank you so much for a lightened version. Now I won’t feel so guilty eating it!

  2. Dena says:

    Hi Desi,

    I have always loved this soup so would love to try your recipe. Is there a printer friendly version?


  3. Peggy LaReau says:

    looks yummy! We have nut and dairy allergies in our family, how do you think soy milk would work in this recipe?

    • Desi says:

      Hi Peggy! I think it would? Just make sure that it isn’t sweet at all. It might not be as creamy though, but I bet still good.

  4. Anna says:

    Would this recipe work without potatoes? Could something less starchy be substituted (like parsnips?)? This looks so good!

  5. Amber says:

    In the directions it says to add the broth and water (step 4) but I’m not seeing water in the ingredient list. Am I missing something? Sounds and looks delicious!

    • Desi says:

      Hi Amber! You are right. I adapted it from the original recipe and forgot to update it. It is updated now.

  6. Barbara says:

    Just made this for supper tonight. Had all the ingredients in hand except only 1 can white beans. I’ll add some garbanzos to mine but the kids think they hate them so I’m sparing them. Lol thanks for the recipe! It is good!

    • Desi says:

      Hi Barbara! Ha ha that is so how kids are. My kids it changes what they think they don’t like or like. Your welcome! I’m happy you like it :).

  7. Emily says:

    This is one of my favorite soups, I can’t wait to try out this lighter version. And it seems really simple, too!

  8. Carol Crossman says:

    I would like the nutritional values of this recipe and any other recipe you post.
    Thank you

  9. Katie Bonzer says:

    Yum, this is the only good thing at OG besides the breadsticks, Can’t wait to try this recipe!
    Katie Bonzer recently posted…3o Days of YogaMy Profile

  10. Kimberly says:

    I just tried the Zuppa Toscana at Olive Garden last week. I don’t usually eat soup out. It was incredible! I wanted to try to figure it out to make at home and then, wow!…you’ve done that for me! I’m so excited!

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