Olive Garden Zuppa Toscana Soup Recipe
If you have ever craved the comforting, hearty flavors of an Italian classic, you will absolutely fall in love with this Olive Garden Zuppa Toscana Soup Recipe. It’s a creamy, savory blend of spicy Italian sausage, tender potatoes, crisp kale, and smoky bacon all swimming in a rich broth that comforts the soul and satisfies the appetite. This soup is more than just a meal—it’s a cozy experience captured in a bowl, perfect for chilly evenings or whenever you want to treat yourself to a little taste of Italy right at home.
Ingredients You’ll Need
The magic of the Olive Garden Zuppa Toscana Soup Recipe lies in its simple but powerful ingredients. Each element plays a key role in building layers of flavor and adding texture—from the spicy richness of the Italian sausage to the earthy kale and the creamy touch of heavy cream.
- Italian sausage (1 pound, mild or spicy): Brings bold, savory depth and a hint of spice that defines this soup.
- Olive oil (1 tablespoon): Used to brown the sausage and soften aromatics, adding a subtle fruity undertone.
- Yellow onion (1 small, diced): Adds sweetness and a delicate aromatic base.
- Garlic (3 cloves, minced): Infuses the broth with its unmistakable fragrant pungency.
- Chicken broth (4 cups): Forms the nourishing, flavorful foundation of the soup.
- Water (1 cup): Lightens the broth just enough without diluting flavor.
- Russet potatoes (4 medium, thinly sliced or diced): Provide hearty, comforting body and a creamy texture as they cook.
- Crushed red pepper flakes (1 teaspoon, optional): Adds a gentle heat spike, perfectly complementing the sausage.
- Salt and pepper (to taste): Essential seasonings that enhance all the flavors.
- Kale (1 bunch, stems removed, chopped): Offers vibrant color, slight bitterness, and a nutritious crunch.
- Heavy cream (1 cup): Brings luxurious creaminess that rounds out the robustness of the soup.
- Bacon (4 slices, cooked and crumbled): Delivers smoky crunch to top off each bowl with savory delight.
How to Make Olive Garden Zuppa Toscana Soup Recipe
Step 1: Brown the Sausage
Start by heating olive oil in a large pot or Dutch oven over medium heat. Add the Italian sausage, breaking it up as it cooks until it’s nicely browned and crumbly, which should take about 6 to 8 minutes. This step seals in that meaty flavor and builds the soup’s hearty base. Once browned, use a slotted spoon to remove it and set aside so it doesn’t overcook.
Step 2: Sauté Onions and Garlic
In the same pot, toss in the diced onions and sauté them for 3 to 4 minutes until they soften and turn translucent. Then add the minced garlic and cook for just 30 seconds; this quick step releases garlic’s wonderful aroma without letting it burn and become bitter.
Step 3: Build the Broth
Pour in the chicken broth and water, giving the pot a good stir. Add your thinly sliced or diced potatoes along with the optional crushed red pepper flakes for a gentle heat lift. Season with salt and pepper to your liking. Bring everything to a boil, then lower the heat to a simmer and let it cook uncovered for 10 to 15 minutes until the potatoes become tender and soak up those flavors.
Step 4: Add Kale and Sausage
Once the potatoes are just right, add the chopped kale along with the browned sausage back to the pot. Stir and allow everything to simmer together for about 5 more minutes so the kale wilts down, blending its earthiness throughout the broth.
Step 5: Stir in Heavy Cream and Finish
Finally, pour in the heavy cream and give everything a gentle stir. Let the soup cook for an additional 2 minutes to heat through and develop that signature velvety texture that makes the Olive Garden Zuppa Toscana Soup Recipe so irresistible. Ladle into bowls and top with the crispy, crumbled bacon for the ultimate finishing touch.
How to Serve Olive Garden Zuppa Toscana Soup Recipe
Garnishes
While the crispy bacon topping is my personal favorite, don’t be shy about adding a sprinkle of freshly grated Parmesan or a few red pepper flakes for extra zing. A small drizzle of olive oil or a crack of fresh black pepper can brighten up each serving beautifully, making every bowl look as inviting as it tastes.
Side Dishes
This soup stands strong on its own, but pairing it with a warm, crusty baguette or some garlic bread takes the meal to a whole new level. A light green salad dressed with lemon vinaigrette also complements the rich and creamy nature of the soup perfectly, balancing the meal with fresh, crisp textures.
Creative Ways to Present
For an impressive presentation when entertaining, serve the soup in rustic bread bowls to soak up every last drop of that luscious broth. Alternatively, consider layering some sautéed kale on top and finishing with a swirl of cream for a restaurant-style finish that’s sure to wow your guests.
Make Ahead and Storage
Storing Leftovers
Leftover Olive Garden Zuppa Toscana Soup Recipe keeps really well in the refrigerator for up to 3 days. Transfer it to an airtight container, and be sure to cool it to room temperature before refrigerating to maintain the best flavor and texture.
Freezing
This soup can be frozen, but since it contains cream and potatoes, texture may change slightly. Allow the soup to cool completely before pouring it into freezer-safe containers. It’s best to consume frozen soup within 2 months for optimal freshness. Thaw overnight in the fridge before reheating gently on the stove.
Reheating
When reheating, warm the soup slowly over medium-low heat, stirring occasionally to prevent scorching. If the soup feels too thick, add a splash of water or broth to bring it back to its perfect, silky consistency. Avoid boiling to keep the cream from curdling and the kale fresh.
FAQs
Can I make the soup less creamy?
Absolutely! You can swap out the heavy cream for half-and-half or even milk to make the soup lighter, though this will result in a less rich and velvety texture. Some people prefer using a broth-only version, but the cream really is what gives this recipe its signature comforting feel.
Can I use turkey sausage instead of Italian sausage?
Yes, turkey sausage is a great leaner substitution if you want a healthier twist. Just keep in mind that turkey sausage may be less flavorful and less spicy than traditional Italian sausage, so you might want to enhance seasoning with additional herbs or spices.
What if I don’t have kale? Can I use something else?
Spinach is a popular alternative that works well in this soup. It wilts faster and has a milder flavor, which might change the character of the soup slightly but still keeps it delicious and nutrient-rich.
Is this soup gluten-free?
Yes, the Olive Garden Zuppa Toscana Soup Recipe is naturally gluten-free as it contains no wheat-based ingredients. Just be sure to double-check your sausage and broth labels if you are serving someone with a gluten intolerance, as some brands may add fillers.
Can I prepare this soup in a slow cooker?
You can! Brown the sausage and sauté the aromatics first, then combine all ingredients except the heavy cream and bacon in the slow cooker. Cook on low for 6 hours or high for about 3 hours. Add kale, cream, and bacon towards the end of cooking to keep the freshness intact.
Final Thoughts
This Olive Garden Zuppa Toscana Soup Recipe is truly a beloved classic that brings warmth, heartiness, and just the right amount of indulgence to your table. Whether you’re making it for a family dinner or to impress friends, it’s one of those recipes that never fails to bring smiles and happy bowls all around. Give it a try and experience firsthand why this soup has earned a special place in so many homes!
Print
Olive Garden Zuppa Toscana Soup Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
A hearty and creamy Italian-American soup inspired by Olive Garden’s famous Zuppa Toscana, featuring spicy Italian sausage, tender potatoes, kale, and a rich blend of chicken broth and heavy cream, all topped with crispy bacon crumbles.
Ingredients
Sausage and Base
- 1 pound Italian sausage (mild or spicy), casings removed
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup water
Vegetables
- 4 medium russet potatoes, thinly sliced or diced
- 1 teaspoon crushed red pepper flakes (optional)
- Salt and pepper to taste
- 1 bunch kale, stems removed and leaves chopped
Dairy and Toppings
- 1 cup heavy cream
- 4 slices bacon, cooked and crumbled
Instructions
- Cook the sausage: In a large pot or Dutch oven, heat olive oil over medium heat. Add the Italian sausage and cook until browned and crumbled, about 6–8 minutes. Remove the sausage with a slotted spoon and set aside.
- Sauté aromatics: In the same pot, add the diced onion and sauté for 3–4 minutes until softened. Stir in minced garlic and cook for an additional 30 seconds until fragrant.
- Add liquids and potatoes: Pour in the chicken broth and water. Add the sliced potatoes and crushed red pepper flakes if using. Season with salt and pepper. Bring the mixture to a boil.
- Simmer the potatoes: Reduce heat and simmer uncovered for 10–15 minutes, or until the potatoes are tender.
- Add kale and sausage: Stir in the chopped kale and cooked sausage. Simmer for another 5 minutes until the kale is wilted.
- Finish with cream: Stir in the heavy cream and cook for 2 more minutes until heated through.
- Serve: Ladle the soup into bowls and top each serving with crumbled cooked bacon before serving.
Notes
- Substitute spinach for kale for a different leafy green option.
- For a lighter version, replace heavy cream with half-and-half.
- This soup reheats well and often tastes better the next day as flavors meld.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
