Olive garden bread dip

This post may contain affiliate links. This Easy Olive Garden Zuppa Toscana Soup is a super quick and simple copycat recipe with rich, creamy olive garden bread dip you can’t resist! There’s a reason they are so popular — they’re so flavorful and delicious.

Sure, there’s something to be said for the going-out-to-eat experience overall. But, sometimes you can’t make it to a restaurant or it’s not in your budget, or your baby just barfed all over you and restaurants generally frown on bringing sick kids to restaurants. However, it’s not completely true that you can’t enjoy a recreation of a restaurant dish in the comfort of home — and probably for about half the cost. Whole websites have been created that are solely devoted to mimicking restaurant meals, after all.

The American version though adds Italian sausage and bacon, garlic, and heavy cream in addition to the potatoes and kale. While the American version might be a little on the heavier side, this soup eats like a meal, believe me! For starters, Zuppa Toscana doesn’t have any grains or glutens in it, which is a plus if you are gluten free. It also contains a hearty helping of kale and potatoes, onions and garlic, all of which provide essential vitamins and minerals that your body needs every day.

And chicken broth is good for your hair, skin, and nails and your immune system. I admit though, that the sausage, butter, and heavy cream are not so great for you. They do provide protein and calcium, but also a lot of saturated fat. You could work around this by substituting a leaner Italian meat sausage, like chicken or turkey. Yes, you can freeze this soup if you have any leftovers, but I would eat it within two to three weeks. The kale will be browning and the potatoes might be a little off-color, but it will taste just fine.