If you’re looking to bring restaurant-level comfort into your own kitchen, this Olive Garden Zuppa Toscana Soup is just the ticket. It’s the kind of hearty, soul-warming bowl that feels both luxurious and homey, with tender potatoes, spicy sausage, silky kale, and a creamy broth that tastes like a hug at the end of a long day. Everything comes together in one pot, making it perfect for cozy weeknight dinners or sharing with friends and family. Get ready—this recipe will have everyone asking for seconds!
Ingredients You’ll Need
The beauty of Olive Garden Zuppa Toscana Soup lies in how these straightforward, honest ingredients come together into something extraordinary. Each element has its moment to shine, from the deeply savory sausage to the lush greens and rich cream. Here’s what you’ll need:
- Italian Sausage: Savory and full of flavor, use mild for a gentler soup or spicy if you like a real kick.
- Bacon: Adds irresistible smokiness and rich undertones that make each spoonful crave-worthy.
- Onion: This aromatic base brings subtle sweetness and depth to the broth.
- Garlic: Just a few cloves deepen the flavor and add that classic Italian warmth.
- Russet Potatoes: Hearty and starchy, these hold up beautifully and make the soup filling and satisfying.
- Chicken Broth: The savory foundation for the entire soup—choose low-sodium if desired.
- Heavy Cream: Swirls in at the end for dreamy texture and a velvety mouthfeel.
- Kale: This leafy green adds texture, color, and extra nutrition; curly or lacinato both work well.
- Salt and Black Pepper: Essential for seasoning to taste and pulling all those flavors together.
- Red Pepper Flakes (optional): For a flutter of heat, sprinkle some in for extra zing.
How to Make Olive Garden Zuppa Toscana Soup
Step 1: Brown the Sausage
Start by heating up your largest soup pot or Dutch oven over a medium flame, then add the Italian sausage. Break it up with a wooden spoon and let it sizzle until it’s deeply browned and slightly crispy at the edges. Browning the sausage really unlocks all those savory flavors. Once it’s done, scoop it out with a slotted spoon and set aside — but don’t clean the pot! You’ll want every bit of that flavor for the next step.
Step 2: Crisp the Bacon
In the same pot, toss in the chopped bacon and let it cook until it’s perfectly golden and crisp. The fat rendered here will build a flavor base like no other. Be sure to stir occasionally so nothing burns. When the bacon is ready, you don’t need to remove it—the more, the merrier when it comes to bacon!
Step 3: Sauté the Onion and Garlic
Add the diced onion right into the flavorful fat. Sauté until the onion becomes soft and translucent; this takes around 4–5 minutes, and the kitchen will start smelling amazing. Once the onion’s just right, stir in the minced garlic and let it cook for just about 30 seconds—garlic cooks quickly and you want those delicious, mellow notes without bitterness.
Step 4: Simmer the Potatoes
Drop in your thinly sliced or diced russet potatoes along with all the chicken broth. This is when the soup really starts to take shape. Turn up the heat to bring everything to a gentle boil, then reduce it back to a simmer. Let the potatoes cook until they’re perfectly fork-tender, which usually takes about 10–15 minutes. The broth will take on a wonderfully savory, hearty character.
Step 5: Add Sausage and Kale
Now, bring back the browned sausage and add it to the pot, along with the beautifully chopped kale. Simmer everything for another 5 minutes until the kale softens and wilts. You’ll see the soup go from simple to vibrant—those pops of green are so inviting!
Step 6: Finish with Cream and Seasonings
Turn the heat down to low and gently stir in the heavy cream. This is what transforms your Olive Garden Zuppa Toscana Soup into creamy, dreamy perfection. Taste and season with salt, black pepper, and if you like, a small pinch of red pepper flakes for a gentle touch of heat. Ladle into bowls and serve hot, ideally with crusty bread or a generous grating of Parmesan.
How to Serve Olive Garden Zuppa Toscana Soup
Garnishes
Serving up Olive Garden Zuppa Toscana Soup is all about those little touches that make it extra special. A shaving of fresh Parmesan on top is pure magic, and a sprinkle of crisp bacon or a few red pepper flakes can make each bowl feel restaurant-worthy. If you want to take things up a notch, a drizzle of olive oil or a handful of crunchy homemade croutons adds delightful texture and flavor.
Side Dishes
A steamy bowl of this soup just begs for a side of warm, crusty bread—perfect for soaking up every drop of that luscious broth. It also pairs wonderfully with a classic Caesar salad or a simple platter of roasted vegetables for a wholesome Italian-inspired meal. If you’re feeling indulgent, garlic breadsticks give the full Olive Garden experience at home!
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out bread bowls for an edible presentation that kids and adults both adore. Hosting a party? Offer small portions in espresso cups or shot glasses as a hearty appetizer. Garnish each cup with a mini Parmesan crisp or a sprig of kale for an elegant finishing touch. However you present it, this soup always draws ooohs and ahhhs at the table.
Make Ahead and Storage
Storing Leftovers
Leftover Olive Garden Zuppa Toscana Soup is a total treat for future you. Cool the soup to room temperature, then store it in an airtight container in the fridge. It keeps beautifully for up to 3 days, and the flavors get even richer as they meld together. Just be sure to give it a quick stir before reheating.
Freezing
Want to stretch your soup even further? You can freeze portions of this Zuppa Toscana for another night! Ladle cooled soup into freezer-safe containers, leaving some space for expansion. While the texture of the potatoes and cream may change a little after freezing, the overall flavor is still spot on. When ready to enjoy, thaw in the fridge overnight.
Reheating
To reheat, simply pour the soup into a saucepan and warm gently over low heat, stirring occasionally to keep that creamy texture smooth. If it’s a bit thick, add a little extra chicken broth or water to loosen it up. For microwave reheating, use medium power and stir every minute or so until hot. Just avoid boiling the soup to keep the cream from separating.
FAQs
Can I make Olive Garden Zuppa Toscana Soup dairy-free?
Absolutely! Swap the heavy cream for full-fat coconut milk and skip the Parmesan topping. The soup will still be hearty and delicious, with a slightly different (but still fabulous) richness.
What kind of kale works best in this soup?
Both curly kale and lacinato (also called dinosaur kale) work beautifully in Olive Garden Zuppa Toscana Soup. Curly kale is more traditional, but use whichever you have on hand—they both add wonderful texture and nutrients.
Can I use a different type Soup
Definitely! Hot Italian sausage adds extra heat, while sweet or mild sausage provides a gentler flavor. Turkey or chicken sausage can also be used if you’d like a lighter option.
How do I thin the soup if it gets too thick?
If the soup thickens after standing or chilling, just stir in a little extra chicken broth or water when reheating to reach your perfect consistency—easy fix!
Is Olive Garden Zuppa Toscana Soup gluten-free?
Yes, as written, this soup contains no gluten-based thickeners or ingredients. As always, double-check your sausage and broth labels if cross-contamination is a concern.
Final Thoughts
There’s something so inviting about a steaming bowl of Olive Garden Zuppa Toscana Soup—comforting, flavorful, and just a little bit indulgent. I hope you’ll give this recipe a try and share it with those you love; it’s sure to become one of those “repeat request” meals that brings everyone running to the table.
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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 hearty and comforting dish that is perfect for a cozy night in. Made with Italian sausage, bacon, potatoes, kale, and a creamy broth, this soup is packed with flavor and sure to become a family favorite.
Ingredients
Italian Sausage:
1 pound mild or spicy
Bacon:
4 slices, chopped
Onion:
1 small, diced
Garlic:
3 cloves, minced
Potatoes:
4 cups russet, thinly sliced or diced
Chicken Broth:
6 cups
Heavy Cream:
1 cup
Kale:
2 cups, chopped
Salt and Black Pepper:
to taste
Red Pepper Flakes:
optional
Instructions
- Cook Italian Sausage: In a large pot or Dutch oven over medium heat, cook the Italian sausage until browned. Set aside.
- Cook Bacon: In the same pot, cook chopped bacon until crispy. Add diced onion and sauté until soft. Stir in garlic.
- Add Potatoes and Broth: Add potatoes and chicken broth. Simmer until potatoes are tender.
- Finish Soup: Return sausage to pot, add kale, and simmer until wilted. Stir in cream, season, and serve hot.
Notes
- For a lighter version, you can use half-and-half or evaporated milk.
- To make it dairy-free, use coconut milk and skip the cheese garnish.
- Leftovers can be refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 410
- Sugar: 2g
- Sodium: 780mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 75mg
