Olive Garden Zuppa Toscana Soup Recipe
If you’re on the hunt for the ultimate comfort food, the Olive Garden Zuppa Toscana Soup deserves a spot in your kitchen. This creamy, flavorful Italian-American classic delivers rich sausage, crispy bacon, tender potatoes, and vibrant greens swimming in a luxurious broth. It’s one of those recipes that brings people together — whether it’s a weeknight dinner or a casual gathering. Making this at home means you can enjoy all the restaurant magic whenever you crave it, but with your own delicious twist!
Ingredients You’ll Need
The ingredient list for Olive Garden Zuppa Toscana Soup couldn’t be more straightforward, and each item plays a vital role in creating that irresistible flavor and cozy texture. From the savory meats to the creamy finish, every component brings something special to the bowl.
- Italian sausage: Choose mild or spicy based on your preference; its deep flavor is the backbone of the soup.
- Bacon: Chopped bacon adds irresistible smokiness and a bit of crunch with every spoonful.
- Onion: Diced onion softens and sweetens during cooking, adding a gentle, aromatic base.
- Garlic: Minced garlic creates that signature Italian touch and boosts overall flavor complexity.
- Russet potatoes: Sliced thin so they cook quickly and soak up all the savory goodness.
- Low-sodium chicken broth: The soup’s savory, sippable soul; keep it low-sodium to control the saltiness.
- Water: Balances the broth for the perfect consistency.
- Salt: Essential to bring out all the flavors — taste as you go for perfect seasoning.
- Black pepper: Adds warmth and a subtle, zesty bite.
- Crushed red pepper flakes (optional): Sprinkle a little for a gentle kick, or skip if you prefer no heat.
- Kale: Chopped and stirred in at the end for color, nutrients, and a fresh green lift.
- Heavy cream: Just the right amount for that signature silky, decadent finish.
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. Add your Italian sausage, crumbling it as it cooks. Brown it thoroughly until no pink remains — this builds an irresistibly flavorful foundation. Once done, use a slotted spoon to transfer the sausage to a plate and set it aside for later.
Step 2: Crisp Up the Bacon
Using the same pot so you capture all those savory oils, toss in your chopped bacon. Stir and cook until it’s golden and crispy. The bacon not only brings flavor but also infuses the soup with the aromas you’d expect from the classic Olive Garden Zuppa Toscana Soup.
Step 3: Sauté Onion and Garlic
Once your bacon is ready, stir in the diced onion. Sauté for about 3 to 4 minutes until it softens and becomes translucent, then add the minced garlic. Give it another minute — the kitchen will smell heavenly by now!
Step 4: Simmer Potatoes in Broth
Add in the thinly sliced potatoes, pour over the chicken broth and water, then season everything with salt, black pepper, and red pepper flakes if you’re feeling spicy. Bring the mixture to a boil, then reduce to a simmer. Let it bubble gently for 10 to 15 minutes — just until the potatoes are fork-tender and creamy around the edges.
Step 5: Return Sausage & Add Kale
Return the browned sausage to the pot, then stir in your chopped kale. Let the soup simmer for another 5 minutes, so the kale wilts and turns vibrantly green. This is when the soup really comes together — hearty, fresh, and full of texture.
Step 6: Finish with Heavy Cream
For the signature creamy finish that sets Olive Garden Zuppa Toscana Soup apart, stir in the heavy cream. Warm gently but don’t let it boil; this keeps the soup velvety and rich without breaking. Give it a taste and adjust seasoning if needed. Now you’re ready to fill your bowls!
How to Serve Olive Garden Zuppa Toscana Soup
Garnishes
Top each bowl with a sprinkle of freshly cracked black pepper, a few shreds of Parmesan cheese, and maybe an extra pinch of red pepper flakes if you like it spicy. For the finishing touch, a drizzle of good olive oil makes every spoonful shine.
Side Dishes
This soup is a match made in heaven with a warm basket of crusty Italian bread, garlic knots, or a bright, tangy salad. Even a simple Caesar or a pile of roasted veggies turn Olive Garden Zuppa Toscana Soup into a meal that feels straight out of your favorite trattoria.
Creative Ways to Present
For a cozy dinner party, ladle the soup into rustic mugs for casual sipping, or serve in individual soup crocks for a charming touch. Adding a swirl of herbed cream or a handful of homemade croutons on top offers both style and flavor — the Zuppa Toscana experience elevated!
Make Ahead and Storage
Storing Leftovers
Cool any leftover Olive Garden Zuppa Toscana Soup to room temperature and store it in an airtight container in the fridge. It will keep beautifully for up to 4 days, and the flavors deepen the longer it rests — that overnight magic is real!
Freezing
This soup freezes fairly well if you wait to add the cream until you reheat. Portion the cooled, non-creamy soup into freezer containers and freeze for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge and then finish with cream as you warm it up for a fresh, just-made taste.
Reheating
To reheat, pour the soup into a saucepan and warm over low to medium heat, stirring occasionally. If it seems too thick, add a splash of water or broth. For the creamiest texture, avoid boiling once the cream has been added — gentle heat is the secret.
FAQs
Can I use a different green instead of kale?
Absolutely! Spinach is a popular substitute and it softens even more quickly. Try Swiss chard or escarole for a different flavor twist, but add any greens just before serving so they keep their color and texture.
What is the best kind of sausage to use?
A good-quality Italian sausage, either mild or spicy, works best for Olive Garden Zuppa Toscana Soup. Pork varieties offer rich flavor, but turkey or chicken sausage are lighter alternatives that are still delicious.
How do I make this soup dairy-free?
Swap the heavy cream for coconut milk or a dairy-free half-and-half alternative. These substitutes maintain the soup’s creamy consistency while making it completely dairy-free.
Can I make Olive Garden Zuppa Toscana Soup in advance?
Yes, in fact the flavors deepen and get even better by the next day. Just prepare up to the point of adding cream, store in the fridge, then reheat gently and add cream right before serving for best results.
Is this soup gluten-free?
It sure is! There are no wheat-based ingredients in the recipe, making it naturally gluten-free. Just double-check your sausage and broth labels to be sure.
Final Thoughts
I can’t recommend this Olive Garden Zuppa Toscana Soup enough — it’s the kind of recipe you’ll want to make again and again, especially when you need something hearty, homey, and totally satisfying. Dive in, share it with friends and family, and savor every creamy, savory spoonful!
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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 comforting and hearty Italian-American soup featuring Italian sausage, bacon, potatoes, and kale in a creamy broth. Perfect for a cozy dinner at home!
Ingredients
Italian Sausage:
1 pound
Bacon:
4 slices, chopped
Onion:
1 small, diced
Garlic:
3 cloves, minced
Russet Potatoes:
4 cups, sliced thin
Low-Sodium Chicken Broth:
4 cups
Water:
2 cups
Salt:
1 teaspoon
Black Pepper:
1/2 teaspoon
Crushed Red Pepper Flakes:
1/2 teaspoon (optional)
Kale:
2 cups, chopped
Heavy Cream:
3/4 cup
Instructions
- Cook Italian Sausage: In a large pot, cook Italian sausage until browned. Set aside.
- Cook Bacon: In the same pot, cook chopped bacon until crispy.
- Saute Onions: Add diced onion and cook until soft.
- Add Garlic: Stir in minced garlic and cook briefly.
- Add Potatoes and Broth: Add sliced potatoes, chicken broth, water, salt, pepper, and red pepper flakes. Simmer until potatoes are tender.
- Combine Ingredients: Return sausage to the pot, add kale, and simmer until kale is wilted.
- Finish Soup: Stir in heavy cream and heat through. Serve hot.
Notes
- For a lighter version, use half-and-half or coconut milk instead of heavy cream.
- You can substitute spinach for kale if desired.
- Serve with crusty bread or a side salad.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420
- Sugar: 2g
- Sodium: 780mg
- Fat: 30g
- Saturated Fat: 13g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 75mg
