If you’ve ever craved a big, cozy bowl of hearty soup just like the one from your favorite Italian restaurant, making Olive Garden Zuppa Toscana Soup at home is practically a rite of passage. This soul-warming classic brims with savory Italian sausage, tender potatoes, lively kale, crispy bacon, and a splash of cream to marry everything together. It’s rich, satisfying, and shockingly simple to prepare, making it the perfect choice for family dinners, chilly nights, or anytime you’re after pure comfort in a bowl.
Ingredients You’ll Need
The list of ingredients for Olive Garden Zuppa Toscana Soup is refreshingly simple, yet each item is key to those signature flavors and textures. These approachable pantry staples come together beautifully for a soup that’s far more than the sum of its parts.
- Italian sausage (1 lb, mild or hot): The backbone of the soup; choose spicy for a bit of kick, or mild for a more classic, savory profile.
- Bacon (4 slices, chopped): Adds addictive smoky crunch and deep flavor that infuses every bite.
- Yellow onion (1 medium, diced): Brings a mellow sweetness and rounds out the savory flavors.
- Garlic (3 cloves, minced): Aromatic and punchy, garlic gives the broth its unmistakable depth.
- Chicken broth (5 cups): Forms the base of the soup; use a good-quality broth for the most richness.
- Russet potatoes (3 large, thinly sliced): Starch from the potatoes thickens the soup naturally, while their tenderness is so comforting.
- Kale (1 ½ cups, chopped): For color, nutrients, and a light earthy bitterness that balances the richness beautifully.
- Heavy cream (1 cup): Responsible for that signature creamy, velvety finish that makes every sip dreamy.
- Crushed red pepper flakes (½ teaspoon, optional): Brightens and adds gentle heat—use more or less to taste or skip entirely for a milder version.
- Salt and pepper (to taste): Essential for rounding out all the flavors; season generously for best results.
How to Make Olive Garden Zuppa Toscana Soup
Step 1: Brown the Italian Sausage
Start by heating a large pot or Dutch oven over medium heat. Crumble in the Italian sausage and cook, breaking it up with your spoon as it browns. Give it about 5-7 minutes, just until it’s no longer pink and starting to crisp at the edges. Once cooked, transfer the sausage from the pot and set it aside, retaining as much flavorful fat as possible for the next step.
Step 2: Cook the Bacon and Sauté the Aromatics
In the same pot with all those wonderful sausage drippings, add the chopped bacon. Give it time to render and crisp up—about 4 minutes should do the trick. Next, stir in the diced onion and sauté until soft and fragrant, then add the minced garlic. Let the garlic cook for just a minute, releasing its unmistakable aroma into the bacon-infused onions.
Step 3: Simmer the Potatoes with Broth
Return your cooked sausage to the pot, then pour in the chicken broth. Add the thinly sliced russet potatoes and bring everything to a gentle boil. Reduce the heat to a simmer and cover, letting those potatoes soften and infuse the broth, which takes about 15 to 20 minutes. They should be fork-tender and just starting to melt into the soup.
Step 4: Add Kale and Finish with Cream
Once the potatoes are tender, stir in the chopped kale and let it simmer for five minutes until softened and bright green. Now, pour in the heavy cream and add the red pepper flakes if you’re using them. Season generously with salt and black pepper, then let the soup bubble gently for another couple of minutes so everything melds together in creamy perfection.
Step 5: Serve and Enjoy
Ladle the Olive Garden Zuppa Toscana Soup into warm bowls and devour while it’s piping hot. Every bite will deliver a bit of everything—silky broth, creamy potato, peppery kale, and the unmistakable richness of sausage and bacon.
How to Serve Olive Garden Zuppa Toscana Soup
Garnishes
For the finishing touch, sprinkle your Olive Garden Zuppa Toscana Soup with extra crispy bacon bits or a pinch of fresh parsley. A little grated Parmesan is never a bad idea, either—it brings a salty, nutty richness to the creamy broth.
Side Dishes
Soup lovers know a crusty hunk of bread is non-negotiable here. Go for a fresh baguette, some easy homemade garlic bread, or even classic breadsticks for dunking. Pair the soup with a simple green salad dressed in zippy Italian vinaigrette to round out the meal.
Creative Ways to Present
Why not serve your Olive Garden Zuppa Toscana Soup in individual bread bowls or sturdy mugs for a comforting bistro-style touch? For dinner parties, try passing the soup in small cups as an elegant first course alongside a Parmigiano crisp or crostini.
Make Ahead and Storage
Storing Leftovers
Let any leftover Olive Garden Zuppa Toscana Soup cool completely before transferring it to an airtight container. It will keep well in the fridge for up to 4 days. The flavors deepen and meld, making next-day lunches incredibly satisfying.
Freezing
If you want to stock your freezer with comfort food, this soup is a great candidate. Leave out the cream and kale before freezing for best texture—just add them after you reheat. Freeze in portioned containers for up to 3 months, and defrost overnight in the refrigerator before reheating.
Reheating
Warm leftover soup gently on the stovetop or in the microwave. If you’ve frozen the base, add fresh kale and cream once the soup is hot, simmering for a few minutes before serving. A splash of broth can freshen up the consistency if it’s thickened too much in storage.
FAQs
Can I use a different type Soup
Absolutely! While traditional Olive Garden Zuppa Toscana Soup uses pork sausage, you can substitute turkey sausage or even a plant-based version for a lighter or vegetarian-friendly option without sacrificing flavor.
Is it possible to make this soup dairy-free?
Definitely. For a dairy-free twist, simply swap the heavy cream for full-fat coconut milk or an unsweetened plant-based creamer. You’ll still get that luxuriously creamy texture that makes the soup so irresistible.
What’s the best way to slice the potatoes?
Thin slices (about 1/8-inch) are ideal, as they soften beautifully and help thicken the soup naturally. A sharp knife or mandoline makes quick work of this step and ensures even cooking.
Can I make Olive Garden Zuppa Toscana Soup in advance?
Yes, you can! Prepare the soup up to a day ahead and store it in the fridge. Just reheat gently and add a splash of broth to loosen, if needed. The flavors actually get even better with a little time to meld.
Is this recipe gluten-free?
Yes, as written, Olive Garden Zuppa Toscana Soup is naturally gluten-free. Just double-check the labels on your sausage and broth to ensure there’s no hidden gluten, and serve with your favorite gluten-free bread or crackers.
Final Thoughts
Give this homemade Olive Garden Zuppa Toscana Soup a try the next time you’re longing for something hearty, creamy, and incredibly comforting. It comes together easily, tastes just like the restaurant original, and brings everyone to the table with a smile. Enjoy every spoonful!
Print
Olive Garden Zuppa Toscana Soup Recipe
- Total Time: 40 minutes
- Yield: 6 servings
- Diet: Non-Vegetarian
Description
This Olive Garden Zuppa Toscana Soup recipe is a hearty and comforting dish that’s perfect for a cozy night in. With a flavorful combination of Italian sausage, crispy bacon, tender potatoes, and nutritious kale in a creamy broth, this soup is sure to warm you up from the inside out.
Ingredients
Italian Sausage:
1 lb
Bacon:
4 slices, chopped
Yellow Onion:
1 medium, diced
Garlic:
3 cloves, minced
Chicken Broth:
5 cups
Russet Potatoes:
3 large, thinly sliced
Kale:
1 ½ cups, chopped
Heavy Cream:
1 cup
Crushed Red Pepper Flakes:
½ teaspoon (optional)
Salt and Pepper:
To taste
Instructions
- Cook the Sausage: In a large pot, brown the Italian sausage over medium heat, breaking it up with a spoon. Set aside.
- Cook the Bacon and Onions: In the same pot, cook the bacon until crispy. Add the diced onion and cook until translucent. Stir in the minced garlic.
- Add Remaining Ingredients: Return the sausage to the pot, pour in the chicken broth, and add the sliced potatoes. Bring to a boil, then simmer until potatoes are tender.
- Finish the Soup: Stir in the chopped kale and simmer for 5 minutes. Add the heavy cream, red pepper flakes, salt, and pepper. Simmer for an additional 2–3 minutes.
- Serve: Ladle into bowls and enjoy hot.
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- Try turkey sausage or plant-based sausage for a healthier alternative.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 3g
- Sodium: 980mg
- Fat: 30g
- Saturated Fat: 13g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 75mg
