Copycat Restaurant Soups: 15 Chain Favorites You Can Make at Home for a Fraction of the Price

Copycat restaurant soups are having a big moment as the weather turns cold. Searches for zuppa toscana, broccoli cheddar soup, lasagna soup and chicken gnocchi soup all hit three month highs this October, and the most popular homemade zuppa toscana on Allrecipes has more than 3,600 ratings. It makes sense: a bowl at a chain restaurant can cost as much as a whole pot made at home. Below are the soups people order all winter, rebuilt with grocery store ingredients and simple steps. We name the restaurants only to show what inspired each recipe. Grab your biggest pot and pick a favorite..

Copycat restaurant soups start with zuppa toscana

It is the sausage, potato and kale soup people pair with endless breadsticks, inspired by the famous bowl at Olive Garden. Brown some Italian sausage, simmer sliced potatoes in broth, then finish with cream and kale. One zuppa toscana video by Natasha’s Kitchen has more than 2.4 million views. Which restaurant soup do you order every single time..

You will need: 1 lb ground Italian sausage, 4 slices bacon chopped, 1 onion diced, 3 garlic cloves, 6 cups chicken broth, 4 medium russet potatoes thinly sliced, 1 cup heavy cream, 3 cups chopped kale, 1/2 tsp red pepper flakes, salt and pepper

How to make it: 1. Brown the sausage and bacon in a large pot, then spoon off most of the fat. 2. Add the onion and garlic and cook 3 minutes. 3. Pour in the broth, add the potatoes and simmer 15 minutes until tender. 4. Stir in the cream and pepper flakes. 5. Add the kale, cook 2 minutes until bright green and season to taste.

Chicken and gnocchi soup, copycat restaurant soups at their creamiest

Inspired by the Olive Garden favorite, this soup is like chicken pot pie in a bowl, with soft potato gnocchi instead of crust. Carrots, celery and a handful of spinach keep it bright, and a little cream makes it silky. Store-bought gnocchi from the pasta aisle make it a 30 minute dinner. Do you dunk breadsticks or crackers?

You will need: 2 tbsp butter, 1 onion, 2 carrots and 2 celery stalks diced, 2 garlic cloves, 1/4 cup flour, 4 cups chicken broth, 2 cups cooked shredded chicken, 1 lb potato gnocchi, 1 cup half and half, 2 cups baby spinach, salt and pepper

How to make it: 1. Melt the butter and cook the onion, carrots and celery for 6 minutes. 2. Add the garlic and flour and stir 1 minute. 3. Whisk in the broth and bring to a simmer. 4. Add the chicken and gnocchi and cook 4 minutes until the gnocchi float. 5. Stir in the half and half and spinach and season.

Broccoli cheddar soup in a bread bowl

This is the soup that made Panera bread bowls famous. Tender broccoli and carrots simmer in a velvety cheddar sauce that is thick enough to stand up in a hollowed out round loaf. Use a block of sharp cheddar and grate it yourself, because pre-shredded cheese can turn grainy. Bread bowl or regular bowl?

You will need: 4 tbsp butter, 1 small onion diced, 1/4 cup flour, 2 cups half and half, 2 cups chicken broth, 4 cups small broccoli florets, 1 cup shredded carrot, 8 oz sharp cheddar grated, salt, pepper, pinch of nutmeg, 4 small round bread loaves (optional)

How to make it: 1. Cook the onion in the butter 4 minutes. 2. Stir in the flour, then slowly whisk in the half and half and broth. 3. Add the broccoli and carrot and simmer 20 minutes. 4. Turn off the heat and stir in the cheese a handful at a time. 5. Season and ladle into hollowed bread loaves.

Three-cheese lasagna soup, copycat restaurant soups for lasagna lovers

All the flavor of a pan of lasagna with none of the layering. Broken lasagna noodles cook right in a garlicky tomato and meat broth, and every bowl gets a cool dollop of ricotta, mozzarella and Parmesan on top. This version is inspired by the bakery cafe bowl that has copycat fans all over the internet.

You will need: 1 lb ground beef or Italian sausage, 1 onion, 3 garlic cloves, 1 can (28 oz) crushed tomatoes, 6 cups chicken broth, 1 tsp Italian seasoning, 8 lasagna noodles broken, 1 cup ricotta, 1 cup shredded mozzarella, 1/2 cup Parmesan, fresh basil

How to make it: 1. Brown the meat with the onion and drain. 2. Add the garlic, tomatoes, broth and seasoning and simmer 10 minutes. 3. Add the broken noodles and cook 12 minutes until tender. 4. Mix the three cheeses in a small bowl. 5. Ladle the soup into bowls and top each with a spoon of the cheese mix and basil.

Loaded baked potato soup

Inspired by the creamy potato soup at Outback, this bowl tastes just like a loaded baked potato. Chunks of potato simmer until soft, then part of the soup is mashed to make it thick. Top it with bacon, cheddar, sour cream and green onions. Poll: A) all the toppings, B) just cheese, C) just bacon, D) plain and creamy?

You will need: 6 slices bacon, 1 onion diced, 3 tbsp flour, 4 cups chicken broth, 2 lb russet potatoes peeled and cubed, 1 1/2 cups milk, 1 cup shredded cheddar, salt and pepper. Toppings: sour cream, green onions, more cheese and bacon

How to make it: 1. Cook the bacon until crisp, crumble it and keep 2 tbsp of the fat. 2. Cook the onion in the fat, then stir in the flour. 3. Whisk in the broth, add the potatoes and simmer 15 minutes. 4. Mash about half the potatoes right in the pot. 5. Stir in the milk and cheese and top each bowl.

Chicken tortilla soup

Tex-Mex restaurants have made this bright, smoky soup a menu staple. Shredded chicken, tomatoes, beans and corn simmer with cumin and chili powder, then you pile on crispy tortilla strips, avocado and lime. It is one of the lightest copycat restaurant soups here and great for using up a rotisserie chicken. What is your must-have topping?

You will need: 1 tbsp oil, 1 onion, 2 garlic cloves, 1 tsp cumin, 1 tsp chili powder, 1 can (14 oz) fire roasted tomatoes, 6 cups chicken broth, 2 cups shredded cooked chicken, 1 can black beans drained, 1 cup corn, juice of 1 lime. Toppings: tortilla strips, avocado, cilantro, cheese

How to make it: 1. Cook the onion in the oil 5 minutes, then add the garlic and spices. 2. Add the tomatoes and broth and simmer 10 minutes. 3. Add the chicken, beans and corn and simmer 10 minutes more. 4. Stir in the lime juice and season. 5. Serve with tortilla strips and toppings.

Chicken enchilada soup

This thick, cheesy soup tastes like a plate of enchiladas, inspired by the famous version at Chili’s. Masa harina, the corn flour used for tortillas, gives it that special flavor and texture. Melted cheese makes it rich, and a squeeze of lime keeps it bright. Serve it with tortilla chips for scooping.

You will need: 1 tbsp oil, 1 onion, 2 garlic cloves, 1/2 cup masa harina, 4 cups chicken broth, 1 cup enchilada sauce, 1 tsp cumin, 2 cups shredded cooked chicken, 8 oz American or cheddar cheese, chips and pico de gallo to serve

How to make it: 1. Cook the onion and garlic in the oil 5 minutes. 2. Whisk the masa harina into 2 cups broth until smooth and add it to the pot. 3. Add the rest of the broth, the enchilada sauce and cumin and simmer 10 minutes until thick. 4. Stir in the chicken and cheese until melted. 5. Top with pico de gallo and chips.

Takeout style wonton soup

Wonton soup is the quiet hero of every Chinese takeout order. Tender pork dumplings float in a clear, gingery broth with greens and green onions. Folding the wontons is easier than it looks and kids love to help. Make a big batch and freeze the extras on a tray for quick dinners all winter.

You will need: 1/2 lb ground pork, 1 tbsp soy sauce, 1 tsp sesame oil, 1 tsp grated ginger, 2 green onions minced, 30 wonton wrappers, 8 cups chicken broth, 2 slices fresh ginger, 2 cups bok choy or spinach

How to make it: 1. Mix the pork, soy sauce, sesame oil, grated ginger and green onions. 2. Put 1 tsp filling in the center of each wrapper, wet the edges, fold into a triangle and press the corners together. 3. Simmer the broth with the ginger slices for 10 minutes. 4. Add the wontons and cook 4 to 5 minutes until they float. 5. Add the greens for the last minute.

Hot and sour soup

Spicy from white pepper and tangy from vinegar, hot and sour soup is the bowl takeout fans crave on a cold night. Silky ribbons of egg, tofu and mushrooms fill the thickened broth. It comes together in about 20 minutes. Adjust the heat and sour to your taste. Do you like it extra spicy?

You will need: 6 cups chicken broth, 4 oz mushrooms sliced, 1 cup bamboo shoots, 7 oz firm tofu cubed, 3 tbsp soy sauce, 1/4 cup rice vinegar, 1 tsp white pepper, 3 tbsp cornstarch mixed with 1/4 cup water, 2 eggs beaten, 1 tsp sesame oil, green onions

How to make it: 1. Simmer the broth, mushrooms and bamboo shoots 5 minutes. 2. Add the tofu, soy sauce, vinegar and white pepper. 3. Stir in the cornstarch mix and cook until thick. 4. Slowly drizzle in the eggs while stirring gently to make ribbons. 5. Add the sesame oil and green onions.

French onion soup, copycat restaurant soups bistro style

Every bistro menu seems to have this one, and for good reason. Onions cook low and slow until deep brown and sweet, then simmer in rich beef broth. A slice of toasted bread and a blanket of bubbling cheese go on top under the broiler. The secret is patience with the onions, so give them a full 45 minutes.

You will need: 4 large yellow onions thinly sliced, 4 tbsp butter, 1 tsp sugar, 2 tbsp flour, 6 cups beef broth, 1 tsp fresh thyme, 4 thick slices toasted French bread, 2 cups grated Gruyere or Swiss cheese, salt and pepper

How to make it: 1. Cook the onions in the butter over medium low heat, stirring often, for 45 minutes until deep golden; add the sugar halfway. 2. Stir in the flour for 1 minute. 3. Add the broth and thyme and simmer 20 minutes. 4. Ladle into oven-safe crocks and top with bread and cheese. 5. Broil 3 to 4 minutes until bubbly and browned.

Fast food style beef and bean chili

The simple, beefy chili at Wendy’s has fans who swear by it on cold days. This homemade version uses ground beef, kidney and pinto beans, tomatoes and a little chili seasoning, and it gets better after a night in the fridge. It is the heartiest of these copycat restaurant soups. Top it with cheese and onions and serve with crackers.

You will need: 1 1/2 lb ground beef, 1 onion, 1 green pepper, 2 celery stalks diced, 1 can (28 oz) diced tomatoes, 1 can (15 oz) tomato sauce, 1 can kidney beans and 1 can pinto beans drained, 2 tbsp chili powder, 1 tsp cumin, 1 cup water, salt and pepper

How to make it: 1. Brown the beef in a large pot and drain. 2. Add the onion, pepper and celery and cook 5 minutes. 3. Stir in the tomatoes, tomato sauce, beans, spices and water. 4. Simmer gently 1 hour, stirring now and then. 5. Season and serve with cheese and onions.

Pasta e fagioli

Inspired by the Olive Garden version, this hearty Italian soup of beans and little pasta is a full meal in a bowl. Ground beef, tomatoes and two kinds of beans make it thick and filling, and the tiny pasta cooks right in the pot. It is cheap, it feeds a crowd, and the leftovers taste even better.

You will need: 1 lb ground beef, 1 onion, 2 carrots and 2 celery stalks diced, 2 garlic cloves, 1 can (28 oz) diced tomatoes, 4 cups beef broth, 1 can cannellini beans and 1 can kidney beans drained, 1 tsp Italian seasoning, 1 cup ditalini pasta, Parmesan

How to make it: 1. Brown the beef and drain. 2. Add the vegetables and garlic and cook 5 minutes. 3. Add the tomatoes, broth, beans and seasoning and simmer 20 minutes. 4. Add the pasta and cook 10 minutes until tender, adding water if needed. 5. Serve with grated Parmesan.

Tomato basil bisque, copycat restaurant soups from the department store cafe

The creamy tomato basil soup from the Nordstrom cafe has a cult following, and it is easy to make at home. Canned tomatoes, a little cream and plenty of fresh basil turn into a smooth, comforting bowl in 30 minutes. Serve it with a grilled cheese sandwich and you have the perfect rainy day lunch. Who else dips their sandwich?

You will need: 2 tbsp butter, 1 onion, 2 carrots chopped, 3 garlic cloves, 2 cans (28 oz each) whole tomatoes, 2 cups chicken or vegetable broth, 1 tsp sugar, 1/2 cup heavy cream, 1/2 cup fresh basil, salt and pepper

How to make it: 1. Cook the onion and carrots in the butter 8 minutes. 2. Add the garlic, tomatoes, broth and sugar and simmer 20 minutes. 3. Add the basil and blend until smooth. 4. Stir in the cream and heat through. 5. Season and serve with a swirl of cream.

Creamy chicken and wild rice soup

Another bakery cafe favorite, this soup is creamy, nutty and full of chunks of chicken and vegetables. Wild rice adds a chewy texture that makes it extra satisfying. Use a rotisserie chicken and a wild rice blend to keep it simple. It is the kind of soup you want to share with a friend who is having a hard week.

You will need: 1 cup wild rice blend, 4 tbsp butter, 1 onion, 2 carrots and 2 celery stalks diced, 1/3 cup flour, 6 cups chicken broth, 2 cups shredded cooked chicken, 1 cup half and half, 1 tsp thyme, salt and pepper

How to make it: 1. Cook the rice according to the package. 2. Melt the butter and cook the vegetables 8 minutes. 3. Stir in the flour, then slowly whisk in the broth and simmer 10 minutes. 4. Add the chicken, rice and thyme and simmer 10 minutes. 5. Stir in the half and half and season.

Corn chowder, the sweet end of our copycat restaurant soups

We finish with a sweet, creamy corn chowder like the seasonal bowls at bakery cafes. Corn, potatoes and a little bacon simmer in a light cream broth, and part of it is blended for body. Freeze leftover soup in single portions for easy lunches. For more cozy ideas, see the viral soups everyone is making this fall, or browse more copycat soups on Allrecipes. Which of these copycat restaurant soups will you make first?

You will need: 4 slices bacon chopped, 1 onion, 1 red pepper diced, 2 tbsp flour, 4 cups chicken broth, 2 medium potatoes diced, 4 cups corn (fresh or frozen), 1 cup half and half, salt, pepper, chives

How to make it: 1. Cook the bacon until crisp and set aside, keeping the fat. 2. Cook the onion and pepper in the fat 5 minutes, then stir in the flour. 3. Add the broth and potatoes and simmer 12 minutes. 4. Add the corn and cook 5 minutes, then blend about a third of the soup. 5. Stir in the half and half and top with bacon and chives.