Olive Garden Zuppa Toscana Soup Recipe
Get ready to dive into a bowl of pure comfort with this homemade Olive Garden Zuppa Toscana Soup. Imagine tender potatoes, crumbled Italian sausage, crispy bacon, and bright green kale swirling together in a creamy, flavorful broth that tastes like it’s straight from the restaurant, only better because it’s made by you! This much-loved Italian-American classic is hearty, satisfying, and absolutely perfect for cozy family dinners or impressing your friends with your soup-making skills. No need to head out to eat when you can have the ultimate Zuppa Toscana experience right at your kitchen table.
Ingredients You’ll Need
The beauty of Olive Garden Zuppa Toscana Soup is in its handful of basic, high-quality ingredients. Each plays a key role: the sausage brings big flavor, the kale adds a pop of color, and the potatoes create that irresistible creamy texture. Gather these items and you’re halfway to soup perfection.
- Italian sausage (1 lb): Choose mild for a classic flavor or spicy for an extra kick—either way, sausage is the star of this soup.
- Bacon (4 slices, chopped): Bacon bits add salty crunch and smoky depth—save a little for topping each bowl.
- Onion (1 medium, diced): A diced onion mellows and sweetens as it cooks, building a flavorful soup base.
- Garlic (3 cloves, minced): Garlic infuses the broth with a savory aroma and unmistakable Italian flair.
- Russet potatoes (4 cups, thinly sliced): Slicing the potatoes thin helps them cook fast and absorb all the delicious flavor.
- Chicken broth (6 cups): A hearty, savory liquid that ties all the ingredients together—choose low sodium if you prefer.
- Heavy cream (1 cup): Adds luscious creaminess and that distinct restaurant touch—you could use half-and-half for a lighter version.
- Kale (3 cups, chopped, stems removed): Kale wilts beautifully in the hot soup, adding nutrients and vibrant green color.
- Salt and black pepper (to taste): Finish the soup just right, adjusting to your preference.
- Red pepper flakes (optional): Sprinkle in a pinch if you like a little warmth and extra flavor depth.
- Grated Parmesan cheese (optional, for garnish): A finishing dusting of cheese gives a rich, nutty bite to the final bowl.
How to Make Olive Garden Zuppa Toscana Soup
Step 1: Sizzle the Bacon
Start by cooking the chopped bacon in a large pot or Dutch oven over medium heat. You want it golden and perfectly crispy. Once it’s done, scoop out the bacon and let it rest on a paper towel, but be sure to reserve about a tablespoon of those magical, smoky drippings for the next steps—the foundation for flavor is built right here!
Step 2: Brown the Sausage
Into the bacon drippings, crumble in the Italian sausage and break it up with a spoon as it cooks. Stir it regularly until it’s browned nicely all over. This is where the soup gets its heartiness, and you’ll want to drain any excess fat before moving on, especially if you opted for a spicier sausage.
Step 3: Sauté the Onion and Garlic
Toss the diced onion into your pot with the sausage and let it sauté for 3–4 minutes, until soft and fragrant. Stir in the minced garlic and cook for about a minute, just until the kitchen smells absolutely divine but before the garlic can brown.
Step 4: Add Potatoes and Broth
Now layer in the thinly sliced potatoes, making sure they’re nicely distributed throughout the sausage-onion mixture. Pour in all the chicken broth, give everything a good stir, and crank the heat so it comes to a gentle boil. Once it’s bubbling, reduce to a simmer and let it cook for 15–20 minutes, until the potatoes are fork-tender and ready to melt in your mouth.
Step 5: Stir in the Cream and Kale
Here’s the creamy moment we’ve all been waiting for—pour in the heavy cream and add the chopped kale. Give the soup a good stir and let it simmer gently for about 5 more minutes. The kale will wilt into tender green ribbons and the whole pot will take on that signature Olive Garden Zuppa Toscana Soup creaminess.
Step 6: Season to Taste and Serve
Taste your masterpiece and adjust the salt, black pepper, and red pepper flakes (if using) as needed. Ladle the hearty soup into bowls, then sprinkle each with reserved crispy bacon and a shower of grated Parmesan cheese if you’re feeling fancy. Serve it piping hot and watch everyone’s faces light up!
How to Serve Olive Garden Zuppa Toscana Soup
Garnishes
What’s a bowl of Olive Garden Zuppa Toscana Soup without the little extras? Top each serving with the saved crispy bacon and a generous handful of freshly grated Parmesan cheese. If you want to channel your inner chef, add a few red pepper flakes or a drizzle of extra-virgin olive oil for extra flair and a punch of taste.
Side Dishes
This soup is already a star on its own, but you can make it a complete meal by pairing it with crusty Italian bread or a warm baguette that’s perfect for soaking up every last drop of that creamy broth. A simple green salad tossed with Italian vinaigrette adds a refreshing, crunchy contrast.
Creative Ways to Present
For dinner parties or family gatherings, ladle the soup into rustic bowls and set out small plates with a trio of toppings: crumbled bacon, fresh-grated cheese, and chili flakes—let everyone customize! Or try serving Olive Garden Zuppa Toscana Soup in bread bowls for the ultimate cozy, eat-the-bowl experience.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (lucky you!), let the soup cool completely before transferring it to an airtight container. It’ll keep fresh in the refrigerator for three to four days, making busy weeknight dinners an absolute breeze.
Freezing
Olive Garden Zuppa Toscana Soup freezes surprisingly well. Ladle cooled soup into freezer-safe containers, leaving a little space at the top for expansion. It should be good for up to three months—just note that the texture of the potatoes and kale may soften slightly after thawing, but the flavor stays spot on.
Reheating
To reheat, gently warm the soup in a pot over medium-low heat, stirring often to prevent the cream from separating. If it seems too thick, splash in a bit of broth or water. For a quick lunch, the microwave works too—just cover and heat in short bursts, stirring occasionally, until steamy and delicious.
FAQs
Can I use spinach instead of kale?
Absolutely! Baby spinach is a great swap if you want a milder green. Toss it in just at the end, since it wilts almost instantly.
Is there a way to lighten up the soup?
Definitely. You can use half-and-half instead of heavy cream, and swap turkey sausage or chicken sausage for the pork version. It’ll still be creamy and comforting, with less richness.
What’s the best way to slice the potatoes?
Aim for thin, even slices, about 1/8 inch thick. This helps them cook quickly and creates silky, tender potato bites in every spoonful of your Olive Garden Zuppa Toscana Soup.
Can I make this gluten-free?
Yes! As written, Olive Garden Zuppa Toscana Soup is naturally gluten-free. Just double-check that your sausage and chicken broth don’t contain hidden gluten.
How can I make it vegetarian?
For a vegetarian twist, swap the sausage for plant-based crumbles, skip the bacon, and use vegetable broth. Pump up the flavor with a dash of smoked paprika for that classic depth.
Final Thoughts
Trust me—once you taste homemade Olive Garden Zuppa Toscana Soup, you’ll want to make it a regular part of your kitchen rotation. There’s something extra special about serving up a creamy, cozy classic you made yourself, and it’s sure to win over family and friends every time. So grab those ingredients and let the soup-making magic begin!
Print
Olive Garden Zuppa Toscana Soup Recipe
- Total Time: 45 minutes
- Yield: 6 servings
- Diet: Non-Vegetarian
Description
This Olive Garden Zuppa Toscana Soup recipe is a comforting and hearty dish that combines Italian sausage, crispy bacon, tender potatoes, and nutritious kale in a creamy broth. Perfect for a cozy night in or a family gathering.
Ingredients
Italian Sausage:
1 lb (450g)
Bacon:
4 slices (chopped)
Onion:
1 medium (diced)
Garlic:
3 cloves (minced)
Potatoes:
4 cups russet (thinly sliced)
Chicken Broth:
6 cups
Heavy Cream:
1 cup
Kale:
3 cups chopped (stems removed)
Salt and Black Pepper:
to taste
Red Pepper Flakes:
optional, for heat
Grated Parmesan Cheese:
for garnish (optional)
Instructions
- Cook Bacon: In a large pot, cook chopped bacon until crispy. Set aside, leaving 1 tbsp of drippings.
- Cook Sausage: Brown Italian sausage in the pot, breaking it up. Drain excess fat.
- Sauté Onion: Add diced onion, cook until softened.
- Add Garlic: Stir in minced garlic.
- Add Potatoes & Broth: Add sliced potatoes and chicken broth. Simmer until potatoes are tender.
- Finish Soup: Stir in cream and kale. Cook until kale wilts. Season with salt, pepper, and red pepper flakes.
- Serve: Top with bacon and Parmesan.
Notes
- For a lighter version, use half-and-half instead of heavy cream and turkey sausage for pork.
- This soup reheats well and can be made ahead.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 2g
- Sodium: 880mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 75mg
