If you’ve ever craved that warm, creamy, and hearty bowl of comfort from your favorite Italian-American restaurant, you’re in for a treat—because this Olive Garden Zuppa Toscana Soup recipe truly brings the restaurant magic right to your own kitchen. Loaded with savory Italian sausage, crispy bacon, tender potatoes, and vibrant kale, all swimming in a rich, spiced cream broth, every spoonful delivers cozy home-cooked goodness. It’s one of those soups that feels like a hug in a bowl, perfect for chilly evenings, family dinners, or anytime you need a taste of comfort. Whether you’re a seasoned cook or just starting out, making this iconic soup at home is easier than you’d think!
Ingredients You’ll Need
Gathering the right, fresh ingredients is key to capturing the signature taste of Olive Garden Zuppa Toscana Soup. Each component is essential—bringing texture, color, and those cozy flavors that define this dish. Take a peek at the list (and a few tips), and you’ll see why every item earns its place in the pot!
- Italian sausage (1 lb): Offers deep, savory richness—choose hot for a little extra zing or mild for classic comfort.
- Bacon (4 slices, chopped): Adds a smoky, salty depth that makes the broth irresistible.
- Yellow onion (1 medium, diced): Softens and sweetens the base, creating an aromatic foundation.
- Garlic (3 cloves, minced): Don’t skimp! That punch of garlic is key to the soup’s flavor profile.
- Chicken broth (5 cups): Go for low-sodium to better control the final seasoning.
- Russet potatoes (3 large, thinly sliced): Thin slices cook quickly and soak up all those savory flavors.
- Kale (1½ cups, chopped): Adds a pop of color, earthy tones, and satisfying nutrients—don’t substitute with spinach, as kale keeps its bite.
- Heavy cream (1 cup): The secret to that lush and creamy finish—substitute with half-and-half for a lighter touch.
- Crushed red pepper flakes (½ teaspoon, optional): For those who like a gentle kiss of heat.
- Salt and pepper (to taste): Remember to taste as you go—seasoning brings everything together!
How to Make Olive Garden Zuppa Toscana Soup
Step 1: Brown the Sausage
Start your Olive Garden Zuppa Toscana Soup by heating a large pot or Dutch oven over medium heat. Add the Italian sausage, breaking it into bite-sized crumbles as it cooks. Keep stirring until it’s evenly browned and a bit crispy at the edges—this step builds a deep, meaty flavor foundation for your soup. Once cooked, use a slotted spoon to transfer the sausage to a paper towel-lined plate, leaving the tasty drippings behind.
Step 2: Crisp the Bacon
In the same pot, toss in your chopped bacon. Let it sizzle until the fat renders out and the pieces turn golden and crisp. This not only gives you delicious bacon bits for texture but also infuses the pan with irresistible, smoky notes. Scoop out the bacon with a slotted spoon and set it aside—don’t drain the fat!
Step 3: Sauté Onion and Garlic
Keeping all the flavorful bacon drippings in the pot, add your diced onion. Cook for about 3–4 minutes, stirring occasionally, until the onion becomes soft and translucent. Stir in the minced garlic and let it cook for just a minute—you want it fragrant, not bitter! This savory base will really make the Olive Garden Zuppa Toscana Soup sing.
Step 4: Bring It All Together with Broth and Potatoes
Return the browned sausage to the pot. Pour in the chicken broth, scraping up any flavorful bits from the bottom for maximum taste. Now, slide in the thinly sliced potatoes and increase the heat to bring everything just to a boil. Once bubbling, lower the heat and let it all simmer, uncovered, for 15–20 minutes, or until the potatoes are completely tender but not falling apart.
Step 5: Add Kale and Simmer
Stir in the chopped kale and let it simmer for another 5 minutes. The kale will wilt but keep a lovely, toothsome bite and deep color, making your soup even more satisfying and pretty in the bowl!
Step 6: Finish with Cream and Seasonings
Now comes the magic: pour in the heavy cream and, if you love a little heat, sprinkle in the red pepper flakes. Season with a generous pinch of salt and pepper—be sure to taste and adjust until you reach perfection. Let the soup simmer gently for 2–3 final minutes, melding all the creamy, savory flavors. Serve hot and enjoy every cozy spoonful!
How to Serve Olive Garden Zuppa Toscana Soup
Garnishes
To truly finish off this Olive Garden Zuppa Toscana Soup, sprinkle each bowl with crispy bacon bits or an extra pinch of crushed red pepper flakes for a burst of color and heat. You can also add a light shower of grated Parmesan cheese, which melts beautifully into the creamy broth and adds a touch of umami bliss.
Side Dishes
This soup makes a complete meal all on its own, but it pairs wonderfully with a basket of warm, crusty bread or classic garlic breadsticks—perfect for sopping up every last drop! If you want to round things out, a simple green salad with a tangy vinaigrette matches well and keeps the meal fresh and balanced.
Creative Ways to Present
For a fun dinner party vibe, serve Olive Garden Zuppa Toscana Soup in mini bread bowls or deep mugs garnished with a swirl of cream and a sprig of fresh kale. If hosting a crowd, arrange toppings—extra bacon, cheese, and red pepper—on a platter so everyone can customize their bowl just how they like it!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, let your soup cool completely before ladling it into airtight containers. Store it in the refrigerator for up to 3 days—the flavors will only deepen, making it even tastier the next day!
Freezing
Want to enjoy Olive Garden Zuppa Toscana Soup later on? You can freeze it, though keep in mind that creamy soups sometimes separate a bit when thawed. For best results, leave out the cream if you plan to freeze, then stir it in when you reheat. Freeze in individual portions for a quick, cozy lunch anytime.
Reheating
To reheat, gently warm the soup on the stovetop over medium-low heat, stirring occasionally until it’s heated through. If it looks a little thick, add a splash of broth or cream. Microwave reheating works too—just use short intervals and stir to keep it creamy and smooth.
FAQs
Can I substitute kale with another leafy green?
Kale is traditional for Olive Garden Zuppa Toscana Soup because it keeps its texture and color, but you can swap in Swiss chard or even collard greens if needed. Spinach is less ideal, as it wilts too quickly and can make the soup watery.
What kind of sausage is best?
The classic soup uses Italian sausage, either mild or hot depending on your spice preference. Turkey sausage, chicken sausage, or even a plant-based version all work for lighter or dietary needs while still keeping the soup flavorful.
How do I make a lighter version?
Swap out the heavy cream for half-and-half or even whole milk for a soup that’s a bit easier on the waistline but still creamy. You can skip the bacon or use turkey bacon, and opt for turkey or plant-based sausage to trim down the fat as well.
Can I prepare this in advance for a party?
Absolutely! This soup actually tastes richer after sitting overnight. Simply prepare up to the step before adding the cream, refrigerate, then reheat and add cream just before serving for the freshest flavor and best texture.
Is Olive Garden Zuppa Toscana Soup gluten-free?
Yes—none of the main ingredients contain gluten, making this soup naturally gluten-free, as long as you ensure your sausage and broth have no added fillers or thickeners. Always check labels if serving someone with dietary restrictions.
Final Thoughts
Homemade Olive Garden Zuppa Toscana Soup delivers everything you love from the restaurant—but fresher, cozier, and made just the way you like it. Whether you’re feeding family on a weeknight or impressing guests at a gathering, this soup always brings warmth and smiles. Give it a try and let yourself fall in love all over again with every creamy, hearty spoonful!
Print
Olive Garden Zuppa Toscana Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Description
This Olive Garden Zuppa Toscana Soup recipe is a warm and comforting soup that’s perfect for a cozy night in. With Italian sausage, crispy bacon, tender potatoes, and hearty kale in a creamy broth, this soup is a crowd-pleaser.
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:
to taste
Pepper:
to taste
Instructions
- Cook the Sausage: In a large pot, cook the sausage until browned. Remove and set aside.
- Cook the Bacon and Onions: In the same pot, cook the bacon until crispy, then add the onion and cook until translucent.
- Add Garlic and Return Sausage: Stir in garlic, then return the sausage to the pot.
- Add Broth and Potatoes: Pour in the chicken broth and add the sliced potatoes. Bring to a boil.
- Simmer: Reduce heat and simmer until potatoes are tender.
- Add Kale and Cream: Stir in kale, then add the heavy cream and red pepper flakes.
- Season and Serve: Season with salt and pepper to taste. Simmer briefly and serve hot.
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- Try turkey or plant-based sausage for a healthier twist.
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