If you’ve ever found yourself dreaming about that creamy, cozy bowl of Olive Garden Zuppa Toscana Soup, you’re in for a treat! This iconic Italian-American classic brings together savory sausage, smoky bacon, tender potatoes, and vibrant kale in a rich, garlicky broth kissed with cream. It’s more than just a soup—it’s a hug in a bowl, perfect for chilly evenings or whenever you crave a comforting homemade meal. Whether you’re recreating a restaurant favorite or discovering it for the first time, this recipe makes it easy to bring all the flavor and warmth of Olive Garden Zuppa Toscana Soup right to your own kitchen.
Ingredients You’ll Need
Ingredients You’ll Need
The magic of Olive Garden Zuppa Toscana Soup lies in its simple, no-fuss ingredients. Each one plays an important role, layering flavors and textures to create that irresistible bowl you know and love. Here’s what you’ll need—and a few tips to make each element shine.
- Italian sausage: Choose mild or spicy based on your preference; it’s the backbone of the soup’s flavor.
- Bacon: A few slices add a smoky depth and irresistible crispy bites throughout.
- Onion: Diced small, onion brings subtle sweetness and aroma as it softens in the pot.
- Garlic: Fresh cloves infuse the broth with warmth and classic Italian flair.
- Russet potatoes: Thinly sliced or cubed, they become creamy and tender, soaking up all the flavors.
- Low-sodium chicken broth: Forms the comforting foundation—using low-sodium lets you control the saltiness.
- Water: Helps balance the broth for just the right consistency.
- Crushed red pepper flakes (optional): Add a gentle kick if you like a little heat.
- Salt and black pepper: Essential for seasoning—taste as you go for the perfect flavor.
- Heavy cream: This is what gives Olive Garden Zuppa Toscana Soup its signature creamy finish.
- Kale: Chopped and stemmed, kale adds color, nutrition, and a slight earthy bite.
- Grated Parmesan cheese (optional): A sprinkle on top takes the whole bowl to the next level.
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 and break it up as it cooks. The goal is to get it nicely browned and crumbly—those little bits will flavor every spoonful. Once it’s fully cooked, use a slotted spoon to transfer the sausage to a plate, leaving the flavorful drippings behind.
Step 2: Crisp the Bacon and Sauté the Aromatics
In the same pot (no need to clean it—those sausage bits are gold), toss in the chopped bacon. Let it sizzle until crispy, stirring occasionally so it cooks evenly. Add the diced onion and let it soften for about 3 to 4 minutes, then stir in the minced garlic. That aroma? Pure heaven! Sauté just 30 seconds more so the garlic doesn’t burn.
Step 3: Simmer the Potatoes
Now add the thinly sliced or cubed potatoes, pouring in the chicken broth and water. If you like a little spice, sprinkle in the crushed red pepper flakes here. Bring everything to a rolling boil, then reduce the heat and let it simmer gently for 15 to 20 minutes. The potatoes should be fork-tender and starting to infuse the broth with their starches.
Step 4: Add Sausage, Cream, and Kale
Return the cooked sausage to the pot, then pour in the heavy cream and stir in the chopped kale. Simmer for another 5 to 7 minutes, just until the kale wilts beautifully and the soup is heated through. Taste, then season with salt and black pepper as needed—don’t be shy!
Step 5: Serve and Enjoy
Ladle your homemade Olive Garden Zuppa Toscana Soup into big, cozy bowls. If you love that restaurant touch, finish with a generous sprinkle of grated Parmesan cheese. Serve hot, ideally with slices of crusty bread for dunking.
How to Serve Olive Garden Zuppa Toscana Soup
Garnishes
A finishing touch makes all the difference! Top each bowl of Olive Garden Zuppa Toscana Soup with grated Parmesan cheese for a salty, nutty punch. A crack of black pepper or a pinch of red pepper flakes adds visual appeal and extra flavor. For a pop of freshness, try a scatter of chopped fresh parsley or basil right before serving.
Side Dishes
This soup loves a good companion! Classic pairings include warm, crusty Italian bread or fluffy garlic breadsticks to soak up every drop. A crisp Caesar or garden salad balances the richness of the soup and rounds out the meal. If you’re feeling extra, serve with a platter of antipasti for a true Olive Garden experience at home.
Creative Ways to Present
For gatherings, ladle Olive Garden Zuppa Toscana Soup into small mugs or ramekins for a fun appetizer course. Swirl a bit of extra cream or olive oil on top for a restaurant-worthy look. Hosting a family dinner? Set up a “soup bar” with bowls of toppings like Parmesan, bacon crumbles, and herbs so everyone can customize their bowl.
Make Ahead and Storage
Storing Leftovers
Leftover Olive Garden Zuppa Toscana Soup keeps beautifully! Allow the soup to cool to room temperature, then store it in an airtight container in the refrigerator for up to four days. The flavors meld and deepen, making each reheated bowl just as delicious—if not more so—than the first.
Freezing
You can freeze this soup for future cravings. For best results, let the soup cool completely before transferring to freezer-safe containers. Leave a little room for expansion, as the soup will expand as it freezes. Keep in mind, the texture of potatoes and cream may change slightly after freezing, but the flavor remains fantastic!
Reheating
To reheat, thaw frozen Olive Garden Zuppa Toscana Soup overnight in the refrigerator if needed. Warm gently on the stovetop over medium-low heat, stirring occasionally. If the soup has thickened, add a splash of broth or water to loosen it up. For a quick fix, the microwave works too—just heat in short bursts and stir between each one.
FAQs
Can I make Olive Garden Zuppa Toscana Soup dairy-free?
Absolutely! Swap the heavy cream for full-fat coconut milk for a rich, creamy texture without any dairy. The flavor remains luscious and satisfying, and it’s a great option for anyone with dairy sensitivities.
Can I use spinach instead of kale?
Yes, you can easily substitute spinach for the kale if you prefer a milder, more delicate green. Just add the spinach in the last couple of minutes of simmering, as it wilts much faster than kale.
What type Soup
Italian sausage is the classic choice for Olive Garden Zuppa Toscana Soup, and you can choose between mild or spicy depending on your tastes. Some folks even mix half and half for a balanced flavor with a little heat.
Is this soup gluten-free?
It can be! The main ingredients are naturally gluten-free, but double-check your sausage and chicken broth labels to be certain. Serve with gluten-free bread if needed, and you’re all set.
How can I make it lower in fat?
To lighten up Olive Garden Zuppa Toscana Soup, use turkey or chicken sausage, swap half-and-half for the heavy cream, and use center-cut bacon. The soup will still be hearty and satisfying, with a lighter touch.
Final Thoughts
There’s just something special about sharing a pot of Olive Garden Zuppa Toscana Soup with family and friends—it’s pure comfort, any day of the year. Give this recipe a try, make it your own, and let your kitchen fill with the aromas of this beloved classic. Happy cooking!
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Olive Garden Zuppa Toscana Soup Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Olive Garden Zuppa Toscana Soup is a rich and hearty Italian-American classic featuring savory Italian sausage, crispy bacon, tender potatoes, and nutrient-packed kale all simmered in a creamy broth. Perfect for a comforting meal, this copycat recipe balances bold flavors with wholesome ingredients, making it ideal for cozy dinners.
Ingredients
Meat and Protein
- 1 pound Italian sausage (mild or spicy)
- 4 slices bacon (chopped)
Vegetables and Aromatics
- 1 small onion (diced)
- 3 cloves garlic (minced)
- 4 cups russet potatoes (thinly sliced or cubed)
- 3 cups kale (chopped, stems removed)
Liquids and Seasonings
- 4 cups low-sodium chicken broth
- 1 cup water
- 1 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
- 1 cup heavy cream
Optional Garnish
- Grated Parmesan cheese for serving (optional)
Instructions
- Cook the sausage: In a large pot or Dutch oven over medium heat, add the Italian sausage. Cook until browned, breaking it into small crumbles as it cooks. Once done, remove the sausage with a slotted spoon and set aside.
- Cook the bacon and aromatics: In the same pot with the rendered sausage fat, add the chopped bacon and cook until crispy. Add the diced onion and sauté for 3 to 4 minutes until translucent. Stir in minced garlic and cook for an additional 30 seconds, being careful not to burn the garlic.
- Add potatoes and broth: Add the sliced or cubed potatoes to the pot along with the low-sodium chicken broth, water, and crushed red pepper flakes if using. Bring the mixture to a boil, then reduce the heat to a simmer.
- Simmer until potatoes are tender: Let the soup simmer for 15 to 20 minutes or until the potatoes are fork-tender and cooked through.
- Incorporate sausage and cream: Return the cooked sausage to the pot. Stir in the heavy cream and chopped kale, allowing the soup to simmer for another 5 to 7 minutes until the kale is wilted and the soup is heated evenly.
- Season and serve: Taste the soup and season with salt and black pepper as needed. Ladle into bowls and top with grated Parmesan cheese if desired. Serve hot, ideally with crusty bread alongside.
Notes
- For a dairy-free option, substitute heavy cream with full-fat coconut milk.
- You can swap kale with spinach for a milder flavor.
- This soup tastes even better the next day as flavors meld together.
- Ensure chicken broth and sausage are gluten-free if needed for dietary restrictions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 420
- Sugar: 2g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 80mg
