Get ready to cozy up with a bowl of pure comfort: Olive Garden Zuppa Toscana Soup! This is the soup that’s turned so many casual restaurant visits into happy memories, and now you can whip up this creamy, savory classic right in your own kitchen. With its hearty mix of Italian sausage, tender potatoes, crispy bacon, leafy kale, and a rich, garlicky cream base, every spoonful delivers robust flavor and a touch of Italian farmhouse magic. Whether you make it for Sunday supper or a weeknight treat, Olive Garden Zuppa Toscana Soup is always a crowd-pleaser and a true taste of home.
Ingredients You’ll Need
You’ll be amazed at how a handful of everyday ingredients transforms into a restaurant-worthy bowl of Olive Garden Zuppa Toscana Soup. Each component brings something special to the table, from depth and spice to texture and color. Here’s what you’ll need and why you don’t want to skip a single item:
- Ground Italian Sausage: Look for mild or spicy depending on your heat preference; it adds tons of rich, savory flavor.
- Thick Cut Bacon: Diced for little bites of smoky, crispy goodness that deepen the soup’s flavor.
- Onion: A small onion, diced, creates a sweet, aromatic foundation for every spoonful.
- Garlic: Minced garlic gives that irresistible aroma and classic Italian background note.
- Chicken Broth: Opt for a flavorful, good-quality broth—it’s the soup’s backbone.
- Water: Helps balance the richness while keeping the soup light and brothy.
- Russet Potatoes: Peeled and cut into bite-sized cubes; they soak up flavor and become beautifully tender.
- Kale: Chopped and just barely wilted, the kale adds a pop of color and a nutritious, earthy twist.
- Heavy Cream: For that lush, creamy finish that rounds out all the flavors.
- Salt and Pepper: The fundamental seasoning duo, added to taste.
- Red Pepper Flakes: Just a pinch for a bit of pleasant, lingering heat.
- Parmesan Cheese: For serving—grate it fresh over each bowl for a salty, savory finish.
How to Make Olive Garden Zuppa Toscana Soup
Step 1: Brown the Sausage
Start by heating a large Dutch oven or stock pot over medium-high heat. Add the Italian sausage and break it up with a spoon as it cooks. Let it brown fully, which should only take a few minutes. Once it’s cooked through and happily crumbled, use a slotted spoon to transfer the sausage to a paper towel-lined plate. This not only drains off excess fat but allows the sausage to keep its texture while you move on to the next step.
Step 2: Crisp the Bacon and Sauté Aromatics
Turn the heat up just a notch if you need to, then add your diced thick cut bacon directly to the pot. Cook until the bacon is starting to get crispy and the fat is rendered—this infuses the pot with a smoky, rich base. Next, stir in the diced onion and let it cook for a couple of minutes until softened. Finally, toss in your minced garlic and cook for just 30 seconds, letting the fragrance bloom. The combination makes an irresistible base for Olive Garden Zuppa Toscana Soup.
Step 3: Simmer Potatoes and Broth
Return the cooked sausage to the pot, then pour in the chicken broth and water. Give everything a quick stir, scraping up any golden bits stuck to the bottom—those equal maximum flavor. Add in your cubed potatoes, then bring the whole pot to a gentle boil. Once boiling, drop the heat to a simmer, cover, and let everything bubble away for 10 to 15 minutes. You’ll know it’s ready for the next step when the potatoes are tender enough to pierce easily with a fork.
Step 4: Add Kale and Cream
With the potatoes perfectly tender, stir in your chopped kale and let it wilt for about 2 minutes. The vibrant greens turn silky while lending heartiness and color to the soup. After the kale softens just a bit, pour in the heavy cream, season with salt, pepper, and a pinch of red pepper flakes. Simmer for a final couple of minutes to meld everything together into the signature creamy bowl of Olive Garden Zuppa Toscana Soup perfection.
Step 5: Finish and Serve
Ladle the soup steaming hot into bowls and finish each serving with a generous dusting of freshly grated parmesan cheese. You’ve just made Olive Garden Zuppa Toscana Soup that’s every bit as comforting and flavorful as the original—maybe even more so because you made it yourself!
How to Serve Olive Garden Zuppa Toscana Soup
Garnishes
A soup this lovely deserves the right finishing touches. Sprinkle plenty of freshly grated parmesan on top for a savory lift, and add a few extra red pepper flakes if you like a little kick. You can also add a handful of chopped fresh parsley for a fresh pop of color and herbal brightness.
Side Dishes
Olive Garden Zuppa Toscana Soup pairs beautifully with a warm, crusty loaf of Italian bread—the kind you can tear and dunk into the creamy broth. For a true Italian restaurant experience, try a side Caesar salad, simple mixed greens, or even cheesy breadsticks to round out the meal.
Creative Ways to Present
For a family-style gathering, serve the soup in a big, steaming tureen right at the center of your table. Or go fancy with individual bread bowls for a fun (and delicious) twist! Ladle the Olive Garden Zuppa Toscana Soup into wide, shallow bowls to show off the vibrant greens and golden potatoes, topping each with extra parmesan and a drizzle of olive oil.
Make Ahead and Storage
Storing Leftovers
Allow any leftover Olive Garden Zuppa Toscana Soup to cool to room temperature, then transfer it into airtight containers. Store in the refrigerator for up to 3-4 days. The flavors actually meld and get even better as the soup sits, making those leftovers extra satisfying.
Freezing
If you want to freeze some for later, let the soup cool completely and store it in freezer-safe containers, leaving a little room for expansion. Olive Garden Zuppa Toscana Soup freezes fairly well, but keep in mind that the potatoes may soften a bit more upon thawing and the cream might separate (which you can usually remedy with a good stir when reheating).
Reheating
To reheat, simply pour your soup into a pot and warm it slowly over medium heat, stirring occasionally. If it’s too thick, you can add a splash of broth or water to loosen it. For quicker meals, microwave individual portions in short intervals, stirring in between to distribute the heat evenly.
FAQs
What type of sausage works best in Olive Garden Zuppa Toscana Soup?
Italian sausage is the traditional choice, and you can choose either mild or hot based on your spice tolerance. The spices in Italian sausage are key for achieving the signature flavor of this soup.
Can I substitute spinach for kale?
Absolutely! Spinach is a softer, milder green, and while it won’t provide the same slightly earthy texture as kale, it still makes for a delicious and vibrant substitute in Olive Garden Zuppa Toscana Soup.
How do I make this soup dairy-free?
You can use a dairy-free heavy cream alternative like coconut cream or a plain, unsweetened plant-based creamer. Just watch for any flavor changes, but the soup will still have that irresistible creamy body.
Will the potatoes get mushy if I reheat or freeze the soup?
Potatoes do soften further when reheated or frozen, but they generally hold up pretty well in Olive Garden Zuppa Toscana Soup. If you know you’ll be freezing most of it, consider undercooking the potatoes just a bit so they retain better texture later on.
Is it possible to make Olive Garden Zuppa Toscana Soup vegetarian?
You sure can! Swap out the sausage for a plant-based alternative and use veggie broth instead of chicken. Omit the bacon or use a smoky vegetarian “bacon” for that signature flavor hit.
Final Thoughts
Digging into a homemade bowl of Olive Garden Zuppa Toscana Soup is like putting on your favorite cozy sweater—it just feels right. With its abundance of flavor, creamy texture, and down-to-earth ingredients, this is one recipe I think you’ll come back to again and again. Gather your loved ones, break out the bread, and savor every comforting bite!
Print
Olive Garden Zuppa Toscana Soup Recipe
- Total Time: 30 minutes
- Yield: 10 servings
- Diet: Gluten Free
Description
This easy Zuppa Toscana Soup is creamy and perfectly seasoned with flavorful sausage, soft potatoes, and savory bacon.
Ingredients
Ground Italian Sausage:
1 lb.
Thick Cut Bacon, diced:
4 slices
Onion, diced:
1 small
Garlic, minced:
2 tsp
Chicken Broth:
5 cups
Water:
3 cups
Russet Potatoes, peeled and cubed:
4 cups
Kale, chopped:
1 1/2 cups
Heavy Cream:
1 cup
Salt and Pepper:
to taste
Red Pepper Flakes:
pinch
Parmesan Cheese:
for serving
Instructions
- Brown the Sausage: In a large dutch oven, brown the sausage until crumbled and cooked through. Remove and set aside.
- Cook the Bacon and Onions: Cook the diced bacon until crisp, then add onion and cook until translucent. Add garlic and cook briefly.
- Add Remaining Ingredients: Return sausage to the pot, pour in broth, water, and potatoes. Simmer until potatoes are tender.
- Finish the Soup: Stir in kale, heavy cream, salt, pepper, and red pepper flakes. Simmer until heated through.
- Serve: Top with Parmesan cheese before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 361 kcal
- Sugar: 2g
- Sodium: 882mg
- Fat: 29g
- Saturated Fat: 13g
- Unsaturated Fat: 14g
- Trans Fat: 0.02g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 73mg
