Zuppa Toscana Olive Garden Copycat (But Better!)

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This Zuppa Toscana Recipe is NOT an Olive Garden Zuppa Toscana Copycat, instead it is a BETTER than Olive Garden Zuppa Toscana recipe loaded with Italian sausage, potatoes, bacon, cannellini beans, carrots, corn, and kale/spinach! With one bite, I think you’ll agree!

This one pot Loaded Zuppa Toscana Soup is truly better than Olive Garden's - by a long shot! It's creamy, comforting. makes great leftovers and my family LOVES it!

You will love this better-than-Olive Garden Zuppa Toscana

If you love Olive Garden’s Zuppa Toscana, I promise you will love my version too! My Zuppa Toscana recipe has all the creamy goodness of Olive Garden’s version but with more veggies like classic Zuppa Toscana to create this truly better than Olive Garden Zuppa Toscana that you can make in ONE POT in your own home while wearing your slippers. This Zuppa Toscana recipe is mega creamy, bursting with veggies and exploding with flavor. This is one hearty bowl of soup that you will never want to put down!

What is Zuppa Toscana?

If you aren’t familiar with Zuppa Toscana, which literally means, “soup in the style of Tuscany,” it is a Tuscan soup popularized in America by Olive Garden. Classic Zuppa Toscana, however is much heartier, often consisting of not only Italian Sausage, potatoes and kale (like the Olive Garden version) but onions, celery, carrots, cannellini beans, zucchini and powdered chili.

Zuppa Soup ingredients

Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):

Italian sausage: Use hot/spicy Italian Sausage – it will not make your recipe spicy, just flavorful. Italian sausage comes seasoned with Italian seasonings, primarily fennel. Fennel is crucial for authentic Italian flavor so if you swap the sausage for beef or turkey, make sure you add some Italian seasonings, fennel and a pinch of red pepper flakes.
Bacon: Use thick cut bacon so it doesn’t get lost in the soup.
Aromatics: Chopped yellow onion and 4-6 garlic cloves or substitute with 2 teaspoons onion powder and 1 teaspoon garlic powder – but the real stuff is so much better!
Carrots and celery: You’ll need about 1 ½ cups each chopped carrots and celery, about 3 of each.
Potatoes: Use 3 medium Russet potatoes chopped into bite size cubes. Don’t cube the potatoes too large or they’ll take longer to cook.

Cannellini beans: These canned beans are large, creamy-white Italian beans with a mild, nutty flavor and a tender yet slightly starchy texture. Rinse and drain before using.
Corn: Use one 15 ounce can sweet corn rinsed and drained. You may use frozen corn but I don’t think its texture holds as well.
Cream-style corn: This is a secret ingredient must to make this soup extra creamy.
Spinach: It will seem like a lot of spinach, but will cook down significantly in the soup.
Flour: This helps thicken the Zuppa Toscana by creating a roux. You may substitute with gluten free all-purpose flour.
Cornstarch: This also helps thicken the soup which allows us to use lower calorie half and half as opposed to heavy cream.
Seasonings: Dried parsley, dried basil, dried oregano, dried thyme, red pepper flakes, bay leaves, salt, pepper season our soup to perfection.
Chicken Broth: Use low sodium otherwise your Zuppa Toscana will be too salty. Using low sodium broth also allows us to use chicken bouillon which ramps up the flavor.
Chicken bouillon: Use bouillon powder, crushed bouillon cubes or base (like Zoup! or Better Than Bouillon). Add directly to the soup without dissolving in liquid first.
Milk and half and half: A combination of both adds creaminess to the soup without making it too rich.

How to make Zuppa Toscana Soup

Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

To make this Zuppa Toscana, we start with by cooking our bacon in the same pot we’re going to cook the rest of our soup. We use the leftover bacon grease to saute and infuse our mirepoix with even more flavor.

Mirepoix (pronounced “meer-pwah”), is simply a fancy French term for the combination of diced carrots, onions and celery sautéed in butter/olive oil and in this case, bacon fat – mmmm. Every chef will tell you that every great soup or stew should begin with a mirepoix. And I heartily agree. It adds richness and depth of flavor that can’t be achieved any other way. Chopping the celery, onions and carrots is probably the most time consuming part of this whole Zuppa Toscana recipe, but it’s so worth it. You can chop all your veggies in advance or you can even buy mirepoix by the jar and keep it in your refrigerator (I have a few friends with young children that swear by this shortcut)!

2. Next, we cook our sausage and garlic then sprinkle in our flour and cook for couple minutes to get rid of the raw flour smell then add our potatoes, creamy cannellini beans, creamed corn (also helps thicken the soup while adding flavor), and sweet corn.

3. Next, we whisk in our chicken broth. Now, a trick I use often in soups and sauces is to whisk some cornstarch into some milk before adding it to the soup. This makes the milk behave like heavy cream and helps thicken the soup. Finally, add our blend of handpicked herbs and spices…

4. Simmer until the potatoes are tender (about 15 minutes) and you can barely resist the aroma escaping your soup pot.

5. Stir in half and half, spinach or kale and half of your chopped bacon.

6. Garnish individual bowls with remaining bacon and as much freshly grated Parmesan you heart desires.

Zuppa Toscana Recipe tips

Lean Ground Beef. Italian Sausage has wonderful flavor but you can substitute it with lean ground beef with a dash of Italian seasoning and red pepper flakes
Buy/pre-chop Mirepoix. Chopping the celery, onions and carrots is probably the most time consuming part of this whole Zuppa Toscana recipe, but it’s so worth it. You can chop all your veggies in advance or you can even buy mirepoix by the jar and keep it in your refrigerator (I have a few friends with young children that swear by this shortcut)!
Potatoes. You can peel and chop your potatoes in advance and them keep them refrigerated submerged in water so they don’t discolor.

How to store Zuppa Toscana Olive Garden soup

Let the Zuppa Toscana cool to room temperature, cover and store in your Dutch oven or transfer to an airtight container. Refrigerate for up to 5 days.

Can I Freeze Zuppa Soup?

No, I don’t recommend freezing Zuppa Toscana due to the creamy nature of the soup and the potatoes. The potatoes will not freeze well and turn into an unpleasant, grainy, disintegrating, mushy texture.

How to serve Zuppa Toscana Soup

Serve Zuppa Toscana Soup with my family favorite Ugly Duckling Garlic Parmesan Breadsticks for the ultimate Better than Olive Garden Zuppa Toscana experience! Cheesy Pesto Pull Apart Bread or Spinach Dip French Bread would also be fabulous. This creamy soup would also be delicious with a big green salad, Cucumber, Tomato Salad or Wedge Salad.

Better than Olive Garden Zuppa Toscana FAQs

IS ZUPPA TOSCANA HEALTHY?

Zuppa Toscana is naturally loaded with nutritious veggies and this version uses flour, cornstarch and half and half instead of heavy cream. Still, if you would like to make this Zuppa Toscana recipe healthier, then there are a few substitutions you can make:
– Bacon Substitute. Replace bacon with turkey bacon.
– Italian Sausage substitute. Substitute the pork Italian Sausage with ground chicken or lean ground turkey with beef bouillon, Italian seasoning and red pepper flakes.
– Half and Half Substitute. Increase the flour to ½ cup the cornstarch to ¼ cup and replace the half and half with milk.
– More Veggies. Decrease the amount of potatoes and increase the quantity of other vegetables.

What does the word zuppa mean in Italian?

In Italian, the word “zuppa” translates to “soup.” It’s a term often used to refer to a variety of Italian soups, typically characterized by their heartiness and inclusion of various ingredients like vegetables, beans, pasta, or rice.

How do you pronounce Zuppa Toscana?

Zuppa Toscana is pronounced “zoo-pah tos-kah-nah.” The “z” in “zuppa” is pronounced like the English “z” sound, and the “c” in “Toscana” is pronounced as “ch” like in “chair.” The stress is usually on the second syllable of “Toscana,” so it’s “toh-skah-nah.”

What are the three soups at Olive Garden?

Olive Garden is known for its soup, salad, and breadstick combination. The three soups that are typically available at Olive Garden as part of their soup, salad, and breadsticks offering are:
Zuppa Toscana: A hearty soup featuring Italian sausage, kale, and potatoes in a creamy broth with a touch of spice.
Pasta e Fagioli: This soup combines pasta, beans, and ground beef in a savory tomato-based broth, often flavored with Italian seasonings.
Minestrone: A classic Italian vegetable soup with a tomato-based broth, containing various vegetables, beans, and sometimes pasta or rice.

Looking for more One Pot Soup Recipes?

Thai Chicken Noodle Soup
Lasagna Soup
Italian Sausage Tortellini Soup
Chicken Fajita and Rice Soup
Cheesy Taco Soup
Mexican Chicken Corn Chowder

You might also like these Italian soups:

White Chicken Lasagna Soup
Italian Beef and Vegetable Soup
Creamy Basil Parmesan Italian Soup
Creamy White Bean, Ham Tortellini Soup

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Servings: bowls

Total Time: 55

Prep Time: 20

Cook Time: 35

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Ingredients

6 slices bacon uncooked
1 pound bulk/ground spicy Italian sausage
1 onion, chopped
3 carrots, chopped (approx. 1 ½ cups)
3 stalks celery, chopped (approx. 1 ½ cups)
4-6 garlic cloves, minced
1/3 cup flour
1 1/2 pounds/3 medium russet potatoes chopped into bite size cubes
1 15 oz. can cannellini beans rinsed and rained
1 15 oz. can can sweet corn rinsed and drained
1 15 oz. can creamed corn
4 cups low sodium chicken broth
3 cups milk
3 tablespoons cornstarch
1 tablespoon Dijon mustard
2 bay leaves
1 tablespoon chicken bouillon
1 tsp EACH dried parsley, salt
1/2 tsp EACH dried basil, dried oregano
1/4 tsp EACH dried thyme, pepper
1/4 teaspoon red pepper flakes, or more to taste (optional if you like heat)

Add later:

2-3 cups half and half
4 cups loosely packed fresh chopped spinach or kale

Garnish (optional)

remaining bacon in directions
fresh parsley
Parmesan cheese

Instructions

Cook bacon in Dutch oven/large stock pot until crispy; remove from pot. Drain all but 2 tablespoons bacon grease or add additional olive oil to equal about 2 tablespoons.
Add onions, carrots and celery and sauté for 5 minutes over medium heat. Increase heat to medium high and add sausage and garlic and cook, while crumbling meat, until meat is browned, about 3 minutes. Sprinkle in flour and cook, while stirring, an additional 2 minutes.
Turn heat to low and stir in potatoes, cannellini beans, creamed corn and sweet corn. Add chicken broth. Whisk cornstarch with milk (you can whisk with as little as 1 cup milk, just enough so it dissolves) and add to pot. Stir in Dijon, bay leaves and all seasonings.
Increase heat to high, cover pot and bring to a boil. Remove lid and reduce heat to a gentle simmer until potatoes are fork tender, about 15 minutes, stirring occasionally.
Stir in half and half, adding additional broth or half and half if desired for a less “chunky” soup and warm through.
Remove from heat and stir in spinach/kale and half of chopped bacon.
Garnish individual servings with remaining bacon and Parmesan cheese if desired.

Video

Notes

Don’t miss the “how to make” recipe video at the top of the post!

This recipe makes a lot of soup so consider halving the recipe if you don’t like leftovers.

Did You Make This Recipe?

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85 Comments

Rachel F says

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Oh my goondess, this looks delicious!! You are the soup (and honestly just all-around cooking) queen! I made your chicken corn chowder for my family this week, and am turning around and making more today for a family that’s caring for an injured loved one. What’s more comforting than delicious soup??? One question about this soup, I have never been a fan of Italian sausage, I can’t take the taste of fennel, what are your recommendations for Italian sausage subsititutions? Thanks for another great recipe Jen, I hope you are doing well! 🙂

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- Jen says
  
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  Thank you Rachel, I hope you can make it soon! I am so glad you loved the Mexican Chicken Corn Chowder as it is one of my all time favs! As far a substitute, I would just substitute lean ground beef and then add red pepper flakes to taste. Hope that helps, enjoy!
  
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  - Adrianna says
    
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    I bought hot pork sausage and it tasted perfectly!
    
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    - Jen says
      
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      yum! I’m so happy you loved it! Thanks Adrianna!
      
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Sarah says

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No, this is not a copy cat of the soup at all. You added too many other things like beans and carrots. I make the copy cat version all the time and mine tastes exactly like the original.

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- Jen says
  
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  Hi Sarah, this is not a copycat but a “better than Olive Garden” version as I explained in the post by adding more veggies that are found in classic Zuppa Toscana. You definitely don’t have to make it but it is truly is amazing.
  
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  - Julie says
    
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    I will never understand the motivation to leave a mean comment that is neither constructive nor helpful to anyone. If you don’t like a recipe — which is being provided to you free of charge btw — just quietly move on. I personally would never eat at Olive Garden these days and think this soup looks delicious and hearty. I can always trust your flavor profiles Jen as you season much like I do in my recipes. Appreciate all your hard work and creativity!
    
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    - Jen says
      
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      You are awesome Julie, thank you so much for your kind, appreciative, encouraging comment! I rarely get negative comments and when I do, its from someone who hasn’t even tried the recipe! I love hearing you are enjoying my recipes and it sounds like we are foodie kindred spirits in the flavor profile department 🙂 I am excited for you to try this soup and hopefully love it as much as us! Thanks for brightening my day! xoxo
      
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Nicola says

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Jen, HUGE fan! Made your chipotle chicken empanadas last night and they were DELICIOUS! Here’s the thing – I’m flexitarian (only eat meat sparingly and limit to poultry and fish only) but I love the concept of this soup. Do you think substituting some sort of chicken sausage and using turkey bacon would be okay substitutes?

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- Jen says
  
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  Hi Nicola, I’m so happy you already made my chicken empanadas and they were a hit, thank you! Yes, I think those substitutions would be completely fine. The spicy Italian sausage has tons of flavor so just make sure to add additional red pepper flakes and salt to taste. Can’t wait to hear what you think!
  
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Rachel says

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Jen, this is another amazing soup. Great texture and wonderful flavor combination. And it makes a ton so that means I have all my lunches ready to go for the week. I’ve had the OG original, which I remember liking but don’t remember the flavor profile exactly. This one just has so much more going on for flavor and texture. I highly recommend.

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- Jen says
  
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  Hi Rachel, thanks for your kind comment and recipe recommendation! I’m so happy you enjoyed it and you are right, it makes a lot – I will make a note of that but, like you, I love the leftovers! Happy Sunday!
  
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Misty says

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Oh my goodness!! I finally made this soup and it is amazing!!! However I have so much left, does this freeze well??

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- Jen says
  
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  Hi Misty, I’m thrilled you loved this soup! Unfortunately, I don’t find soups with potatoes or milk/cream freeze very well, sorry!
  
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  - Misty says
    
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    That’s ok! Just gives me a reason to not cook for a few days lol! Again I have to praise you for this wonderful recipe!
    
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    - Jen says
      
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      lol! That’s why I love soup – leftovers are the best :)! Thanks Misty!
      
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Pat says

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I made this soup today and I knew it would be good because let’s face it what’s not to love about a soup with bacon, sausage and cheese. It was a hundred, no, a thousand times better. All the flavors melded together into a fantastic bowl of soup. Yes, it made a lot but I ate a lot. Delicious! Thank you for the recipe. It’s a keeper.

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- Jen says
  
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  Love your comment Pat!!! I’m thrilled it was 1000x better than what you imagined – wahoo! Thank you for making my day!
  
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Michele says

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This was ridiculously good. Too bad it doesn’t freeze well but that means it’s the perfect dinner for guests especially during these cold months. (Not that Carlsbad gets too frigid! We are in Va Beach but will be moving back to O-side next summer… can’t wait to be back on the Left Coast! And I’m still gonna make the soup there too!) I love all the seasonings you use… it really makes for delicious food. Thanks for another terrific recipe!

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- Jen says
  
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  You are so welcome Michele, I’m so happy you loved it! That is awesome you are moving to Oceanside – hey neighbor! We are wimps out here when it comes to cold but I love a good soup in almost any weather! Good luck with your move and future welcome to San Diego!
  
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Susanne says

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My family loves soup, but can’t have milk. This looks so delicious, could it be made without milk?

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- Jen says
  
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  Hi Susanne, you could use whatever milk substitutes you currently use or you can replace the milk with broth and it will still be delicious, just not creamy. Hope that helps!
  
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- Caron says
  
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  I use full fat coconut milk in many recipes (including other versions of Zuppa Toscana) and it works great! Don’t worry, there’s no coconut flavor at all!
  
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Tyler says

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I’ve made several of Jen’s recipes (love this site) and have sat quietly in the background- not a big online poster- but I have to say that this soup is unbelievable. I don’t think I’ve ever made something from this site that I haven’t thoroughly enjoyed, but this soup may be my favorite yet! This is really a pretty simple recipe- but everything adds so much flavor. I’m still eating leftovers and am already thinking about when I should make this again. Thanks for the great recipe.

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- Jen says
  
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  Hi Tyler, this is the best comment of 2018 :)! Seriously though, I am so happy you took the time to comment and make my day! I am thrilled you are loving my site/recipes and found a new favorite in this soup! I hope you continue to find more recipes to love! I look forward to hearing what your next new “favorite” is!
  
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Karen says

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OMG! So, first came the thai curry soup, which was delicious and hearty. And today is a day of Carlsbad Cravings recipes. I have just finished making this soup, and it is insanely delicious!!!! And for later on, the honey apricot meatballs are cooking away in the slow cooker. I was going to get ambitious and also try cooking the coconut cashew chicken bites, but for a non-cook, two recipes in a day is killing it. Thank you so much for sharing these delicious recipes!

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- Jen says
  
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  You are so welcome Karen, I am so happy you are enjoying them! I love all the recipes you just mentioned, and that is amazing you are making 2 in one day! Even for an experienced cook more than that is ambitious! I am so glad you loved this soup and I hope you loved the meatballs as well, they are one of my favs!
  
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Stephanie S. says

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Made this soup last night & it was absolutely delicious, it was a party in the mouth with flavor and texture! Another hit with the family. Tonight I’m making your turkey chili to go with this cold rain storm we have today in Southern California 🙂

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- Jen says
  
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  I am looking out the window at the same rainstorm and loving your idea of turkey chili – mmmm! I’m so pleased you loved this Zuppa Toscana, it is one of my favorites!
  
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Patti says

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Just made for Christmas Eve dinner, amazing, and I’ve not added the spinach, bacon or half and half

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- Jen says
  
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  Thank you so much Patti! I’m so pleased it was Christmas worthy! Merry Christmas!
  
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Wes says

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My favorite soup, and that of most of my family. Thanks! Two comments. First I thing it freezes well., really well! Eating a bowl right now and it’s perfect! Just started cooking the first time I made this and did not know about “deglazing “. If you’re new to this after frying the bacon the bottom of the pan will be crusted with bacon crispies. Just add some olive oil and sauté the onions peppers and celery, kind of scrape around with a wooden spoon. The bacon gunk come up and flavors the vegetables. Great!

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- Jen says
  
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  Thank you so much for your thoughtful comment Wes, I’m so honored/happy this is your favorite soup! Thank you also for your deglazing tips and to know it freezes well!
  
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Patti says

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Sent it before I was finished writing, I did add the spinach, bacon and half and half, delicious ! I can’t wait to make it again, not enough leftovers with so much love! Posted the picture on Pinterest !

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- Jen says
  
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  Thanks for sharing a pic on Pinteret Patti! I’m so happy you loved it so much!
  
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Stephanie says

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Let me start by saying I love your blog and find your recipes to be delicious and extremely creative! I made this soup last night for my husband and I and after reading a lot of reviews wanted to share some additional feedback.
1) True to name, it is loaded with flavor and ingredients! I didn’t do any prep ahead of time, so it was a little too intensive for a weeknight at our house. Next time I’ll make on a Sunday or plan ahead.
2) For me, this is more chowder than soup. It’s hearty, very creamy, and starts with bacon! Where I come from in New England, that’s chowder 😉
3) I started this in my Dutch oven and had to transfer it to my stock pot. As you mention in the notes, it makes a lot! Readers take notice.
4) I was craving that traditional light and ever so slightly creamy traditional Zuppa Toscana. I picked the wrong recipe! However, after finishing his second bowl my husband declared “best soup ever?!” And I agree, it was absolutely delicious. We’ll almost through the leftovers lol

Thank you for sharing!! Your recipe files continue to be a favorite in our house.

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- Jen says
  
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  Hi Stephanie, I’m so pleased you are loving my recipes, including this one! Thanks for your feedback!
  
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Steff says

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So delicious! Loved by my entire family (including kids). Thank you for this recipe!

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- Jen says
  
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  You are so welcome Steff, I’m thrilled it was a winner with the entire family!
  
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Amy says

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Zuppa Toscana is my all time favorite soup and I can’t wait to make this version of it. The only thing is that I can’t stand Creamed corn. What could I substitute the Creamed corn for? Thanks

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- Jen says
  
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  You can use traditional sweet corn and replace some of the broth more of the broth with heavy cream. Enjoy!
  
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Timma Wilson says

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Do you think this would do well in a pressure cooker? Or is some of the liquid expected to evaporate?
I am thinking about following your recipe up to the point where you add the milk and chicken stock and finishing off in pressure cooker.

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- Jen says
  
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  Hi Timma, I haven’t tried this in the pressure cooker yet but I’m sure it would work great. As with all soups, some of the liquid doe evaporate but this is a a chunky soup so I think you’d be fine either way.
  
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  - Timma says
    
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    It did fine in my Instant Pot Ultra. I did have to switch over to slow cooker function though. The unit displayed the dreaded BURN message when cooking under pressure.
    
    And I have to say this soup is FABULOUS! It truly is better than Olive Garden! When frozen, the flavors seem to intensify even more when thawed and re-heated.
    
    This by far the best cooking blog on the internet! Keep up the good work!
    
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    - Jen says
      
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      Thank you so much, Timma, that is such a generous compliment! I have been working my way through a backlog of comments and see yours somehow got lost in the mix! I appreciate you and hope you’re well!
      
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Timma says

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Step 5 says:
Stir in half half and half, adding additional half and half or broth if desired for a less “chunky” soup and warm through.

Is that supposed to be:
Stir in half of the half and half
Or
Stir in the half and half (like all of it)

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- Jen says
  
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  It means stir in all of it then additional if you would like a less chunky soup. enjoy!
  
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Danielle S Stoffer says

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Okay, wow! this is DELICIOUS!!! I don’t eat at Olive Garden so have not idea what that soup is, but this is amazing! I didn’t diverge much from the original, but my onion was a sweet onion (kind of large), and I did cook the hot italian sausage the night before and drained as much fat as possilbe from it. I also used the “better than buillion” chicken base and if you do that omit the measured salt at least at first (I didn’t and had to soak a big potato in the pot to get rid of some salty flavor but it wasn’ horrible-I just dont’ like a lot of salt). I also used a can of evaporated whole milk at the end instead of half and half and then added a touch of half and half (about 1/4 cup at end) to save calories and fat. Also doubled the spinach just to get rid of the big conainer i bought. it cooked down well and isn’t overpowering. added fresh parsley and basil to garnish. This is pretty and hearty enough to serve to guests coming over for casual dinner –I can’t stop eating it !!!

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- Jen says
  
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  Thanks so much for the awesome review Danielle! I’m so happy you were able to adapt it and love it!
  
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Jenn says

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This soup is amazing!! I have made it several times now. It makes a very large amount – excellent!! I have tried freezing this soup. When fully defrosted it looks separated and not appeasing however once it is warmed up and stirred well it looks and tastes good IMO!! This soup is a winner and I highly recommend it. Thank you for the recipe!!!

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- Jen says
  
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  Thank you Jenn! I’m so happy this Zuppa Toscana is a favorite! Thank you especially for the freezing info – that is super helpful!
  
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Caitlin says

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Okay my potatoes never finish all the way- Any secrets or tips? Otherwise I LOVE this recipe!

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- Jen says
  
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  Hi Caitlin, they probably just need to be chopped smaller then just continue to cook until they’re completely tender.
  
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Rachel says

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This soup is AMAZING! My husband and I love it! It’s delicious, hearty, and filling, and perfect for a cold fall afternoon or evening. I love that it makes a large amount as we don’t mind eating the same thing several days in a row as long as it’s delicious. And it saves me from having to cook and come up with a meal everyday. I add extra beans and corn to it whenever I make it so it has more goodies. I just saw the review mentioning it’s ok to freeze as I was thinking of doing so but was worried about the dairy and potatoes. I’ll try that one day. Thanks for a great recipe!

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- Jen says
  
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  Thank you so much Rachel, I’m so pleased it’s a favorite – you have great taste 😉 Please let me know how it freezes for you!
  
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Steff says

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This is SO delicious! I have made it many times, it’s a big hit with my family. Thank you for the recipe!

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- Jen says
  
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  You’re so welcome! I love hearing it’s a repeat favorite, thank you!
  
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Dawn Potts says

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Absolutely delicious! And I second the freezing, it was just as delicious and once heated looked and tasted as if made fresh! I’ve yet to make anything from you that isn’t delicious xxx

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- Jen says
  
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  Thanks so much Dawn, I love hearing you’re enjoying my recipes!
  
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Amanda says

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Wow!! This was probably the best soup I’ve ever made, and I’ve made a lot of soups! So good! I used Italian turkey sausage and accidentally bought heavy cream instead of half and half, but followed everything else exactly. I didn’t need to worry about trying to freeze and save it as we ate it three days in a row and almost finished it we loved it so much! Thanks for a great one!

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- Jen says
  
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  Thank you so much for your glowing review Amanda! I’m thrilled you and your family loved this soup so much!
  
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Stephanie Scott says

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I love CARLSBAD CRAVINGS. Your recipes I’ve tried have been spot on. When I made the Loaded Zuppa Tuscana soup I thought it was a bit bland. But after letting it simmer, just like what your recipe instructions called for, it was another SUCCESS STORY!!! Nothing is worse than pouring your heart and soul into a recipe and then have it not taste what you expected. This was again over the top delicious! When searching for recipes I always choose Carlsbad over all others! Please keep the recipes coming! And good luck! Thanks for all you do!

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- Jen says
  
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  Yay Stephanie! Thank you so much for your awesome review! So sorry for my delayed response but just wanted to let you know that it warms my heart to hear about your success stories! I hope you continue to try my recipes – I will definitely keep them coming! Happy Thanksgiving!
  
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Angela W Broyles says

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I have never been to Olive Garden but this was delish! I added a jalepeno at the beginning and a little cayenne at the end. I froze half of the base, before adding in the potatoes, milk, cornstarch and broth. I served it with herb de provence on top which took it to the next level!

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- Jen says
  
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  I’m so pleased you loved it Angela, and your additions sound perfect!
  
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J. Grant says

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I came across this recipe by Googling “One Pan Sausage and Potato main dish”! I have made this soup twice now and switched up the veggies the second time. It was great both times and even though I have never make anything like this before both of my boys loved it.You’ll probably hate this but I put a couple of T’s of cornstarch to thicken the broth….:)

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- Jen says
  
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  Thanks for taking the time to comment Jane! I’m so glad you stumbled across this recipe and that it was a it! And I’m glad you added cornstarch to the broth – I always want readers to feel free to make recipes perfect for THEM. I hope you enjoy exploring my site and hopefully find many new favorites!
  
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Misty says

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OMG, you are killing me! I want to make every recipe I click on your site! That’s it, I’ve gotta avoid your site. We love the copycat version of Olive Gardens soup so I know we will love this one. It sounds amazing! I can’t wait to make it.

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- Jen says
  
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  Thanks Misty, I hope you can work your way through my recipes! I can’t wait to hear what you think!
  
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Misty says

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I made this yesterday. It is hoooot in Georgia but I wanted it. I ate it for lunch today instead of yesterday. If this is how amazing it tastes after a day in the fridge, this needs to be the soup everyone makes. This stuff is amazing. It’s just the w of us so next time I either need to cut it in half or make it to share with my friends. I’m gonna try to freeze some this time but I know that freezing isn’t good for milk or cream. Thank you! Oh and the only thing I didn’t follow was the red pepper flakes. We get enough heat from our weather, lol.

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- Jen says
  
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  Thank you so much for the glowing review Misty, I’m thrilled you loved this recipe! One reader did comment that this recipe froze well for them, so hopefully you find similar success!
  
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Mercedes McKenzie says

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WoW! A sensational hit with my family! When you said this was better than Olive Garden, that was NO EXAGGERATION! I used 1/2 mild Italian Sausage and 1/2 spicy Italian Sausage and 2 additional cups of chicken broth. Other than that, I followed the recipe verbatim. EXCELLENT recipe!

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- Jen says
  
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  Thanks so much Mercedes, I’m so pleased you and your entire family agree!
  
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Karen Manasco says

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I’ve made many of the recipes you’ve shared, and I still stand firm in what I say. Everything, every single thing has not only turned out great, but the recipe is worth printing, a definite keeper, and brag-worthy. I will definitely be making this soup again.

I had everything on hand except the bacon, so I used olive oil to saute the veggies, and added bacon bits later. This soup is absolutely delicious, and is screaming for crusty bread, which we toasted. I did as one other reader suggested, and added a bit of Turmeric – 1/4 teaspoon, to give it a little more color.

Bravo. This could only taste better if served in beautiful bowls. Five stars!

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- Jen says
  
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  WOW Karen, five stars! Thank you for showering me with compliments – it makes my day! I am so thrilled you are loving my recipes! That was smart to use olive oil and bacon bits, glad this soup was another winner!
  
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Carol says

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We just finished our dinner….your Tuscan soup….It was a great hit with my husband! In fact, he had two bowls.I sent a bowl to two neighbors and they loved it also. I remember this from the Olive Garden but have not had it for over 26 years since I was diagnosed with celiac disease. King Arthur’s measure for measure GF flour solved that.Your recipe tasted exactly as I remembered it. and better.
I have enjoyed many of your recipes that I have adapted for GF. Thanks, Carol

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- Jen says
  
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  I appreciate you trying so many recipes and I’m glad you have been able to easily adapt them! Thank you for sharing your experience!
  
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Angie Wallace says

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OMG! I made this tonight minus the milk and half & half. It was still creamy and DELICIOUS! Your recipes never disappoint, Jen.

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- Jen says
  
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  I’m so so glad! Thanks for the kind review!
  
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Gwendolyn K says

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Hello, sounds delicious!! Can you substitute for cream, coconut milk? I’m dairy free, lactose intolerant girl
Thank you!!

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- Jen says
  
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  Absolutely! If will have a slight coconut flair, but still delish!
  
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Diana says

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Soup was a big hit with us! We’ve never had the Olive Garden version so we can’t compare, but this soup is “da bomb”! I used chili paste with garlic to add a bit of heat and my dutch oven didn’t have the room to add the Half and Half at the end and it still turned out great. We warmed up left overs for lunch today and it was even better than last night. I’m freezing the rest for one of those “I don’t feel like cooking nights”. Thanks for sharing this recipe with the world, I’ll be making this on a regular basis.

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- Jen says
  
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  Thank you so much Diana for your sweet review! That’s wonderful to hear that you loved this recipe and that it made delicious left overs for you! I’m thrilled that you’re going to be adding it to your meal schedule 🙂
  
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Kurt says

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Love your recipes!! This looks amazing and should be exactly my taste. I live in Belgium, Europe and we do not have cans of creamed corn. Can I make this fresh ? I saw some recipes online, but unsure how to use in the recipe. Thanks for your reply ! Grts

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- Jen says
  
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  Hi Kurt! Thank you for your interest in my recipes! If you don’t have canned creamed corn available you can make your own!
  1 can (15 oz) of whole kernel corn, or about 1 ½ cups thawed frozen corn
  1/3 cup of the liquid from the canned corn (or water/milk for frozen corn)
  1 tbsp all-purpose flour
  1 tbsp butter
  1/4 tsp black pepper
  1/2 tsp sugar (optional, if your corn is not sweet)
  Drain all but 1/3 cup of the liquid from the can (If using frozen corn, use milk or water for the liquid.) Add all of the corn, the reserved liquid, and the flour to a blender or food processor. Pulse until some kernels break down, but leave plenty of whole kernels for texture.
  Melt the butter in a skillet over medium heat. Add the corn mixture from the blender, along with the black pepper and sugar.
  Stir constantly and bring to a gentle simmer and cook 3–5 minutes until the mixture thickens.
  I hope this helps and that you love this dish! Let me know how it turns out! Cheers!
  
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