Olive Garden Zuppa Toscana Soup

Introduction

Olive Garden’s Zuppa Toscana Soup is one of the most beloved dishes on their menu. This creamy, hearty, and flavorful soup combines Italian sausage, tender potatoes, kale, and a rich broth for an irresistible combination. “Zuppa Toscana” translates to “Tuscan Soup,” and while it may not be a traditional Italian recipe, it certainly delivers the warm, rustic flavors of Tuscany.

The best part? You can make this restaurant-quality soup at home with just a few simple ingredients, and it tastes even better when homemade. This recipe is perfect for cozy family dinners, meal prepping, or serving guests on a chilly night. Follow this detailed guide to make your own Olive Garden-inspired Zuppa Toscana Soup with plenty of helpful tips, variations, and serving suggestions.

Ingredients:

Main Ingredients:

• 1 lb Italian sausage (mild or spicy)
• 4 slices of bacon, chopped
• 1 medium onion, diced
• 4 cloves garlic, minced
• 4 cups chicken broth (low sodium preferred)
• 2 cups water
• 3 large russet potatoes, sliced into thin rounds or diced
• 1 teaspoon crushed red pepper flakes (adjust to taste)
• 1 teaspoon salt (adjust to preference)
• ½ teaspoon black pepper
• 1 teaspoon Italian seasoning
• 2 cups kale, chopped (or spinach as a substitute)
• 1 cup heavy cream
• ½ cup Parmesan cheese, grated (for garnish)
• 2 tablespoons olive oil (if needed)

Preparation:

Step 1: Cook the Bacon and Sausage

1. In a large Dutch oven or stockpot, cook the chopped bacon over medium heat until crispy. Remove with a slotted spoon and drain on a paper towel-lined plate.
2. In the same pot, add the Italian sausage, breaking it into crumbles. Cook until browned (about 5-7 minutes). Drain excess grease if necessary.

Step 2: Sauté Aromatics

3. In the same pot, add diced onion and cook for about 3-4 minutes, stirring occasionally until softened.
4. Add minced garlic and cook for another 30 seconds to 1 minute, until fragrant.

Step 3: Simmer the Broth and Potatoes

5. Pour in chicken broth and water, then add the thinly sliced potatoes.
6. Stir in the crushed red pepper flakes, salt, black pepper, and Italian seasoning.
7. Bring to a boil, then reduce the heat and let it simmer for about 15-20 minutes, or until the potatoes are tender.

Step 4: Add Kale and Cream

8. Stir in the chopped kale and let it cook for about 3-5 minutes, until wilted.
9. Reduce the heat to low and pour in the heavy cream, stirring well to incorporate.

Step 5: Final Touches and Serving

10. Stir in the cooked bacon and let everything simmer for another 5 minutes on low heat.
11. Taste and adjust seasoning if needed.
12. Serve hot, garnished with grated Parmesan cheese and an extra pinch of crushed red pepper (if desired).

Variations

• Lighter Version: Use turkey sausage and replace heavy cream with half-and-half or coconut milk for a healthier option.
• Extra Creamy: Add ½ cup cream cheese or an extra ½ cup of heavy cream for a richer texture.
• Low-Carb Option: Swap potatoes for cauliflower florets or turnips for a keto-friendly version.
• Vegetarian Adaptation: Replace sausage with plant-based sausage and use vegetable broth instead of chicken broth.
• More Veggies: Add carrots, celery, or bell peppers for extra nutrients and flavor.

Cooking Note

• If you want a thicker soup, mash some of the potatoes directly in the pot before adding the kale.
• Do not let the heavy cream boil—keep the heat low when adding it to prevent curdling.
• Adjust the spice level by increasing or decreasing the red pepper flakes.

Serving Suggestions

• With Bread: Serve alongside crusty Italian bread or garlic breadsticks to soak up the creamy broth.
• As a Meal: Pair with a Caesar salad for a full restaurant-style meal.
• With a Side Dish: Enjoy with bruschetta, roasted vegetables, or a light pasta dish.
• Topping Ideas: Sprinkle with extra Parmesan, crispy bacon bits, or chopped fresh parsley for an added gourmet touch.

Tips

• Use Fresh Ingredients: Fresh kale, quality sausage, and good chicken broth make a huge difference.
• Make-Ahead Friendly: This soup tastes even better the next day. Store in an airtight container and reheat gently.
• Freeze It Right: Freeze in portion-sized containers for up to 3 months. Thaw overnight in the fridge before reheating.
• Control Saltiness: If using store-bought chicken broth, opt for low-sodium to avoid an overly salty soup.
• Double the Batch: This soup stores well, so make a large batch for leftovers!

Prep Time: 10 minutes

Cooking Time: 35 minutes

Total Time: 45 minutes

Nutritional Information (Per Serving)

(Approximate values based on 6 servings)

• Calories: 450 kcal
• Protein: 20g
• Carbohydrates: 30g
• Sodium: 750mg
• Fat: 30g
• Fiber: 3g

FAQs

1. Can I use a slow cooker to make Zuppa Toscana?

Yes! Brown the sausage and onions first, then add all ingredients except kale and cream to the slow cooker. Cook on LOW for 6-8 hours or HIGH for 3-4 hours. Stir in kale and cream 30 minutes before serving.

2. What’s the best sausage for this soup?

Spicy Italian sausage gives the most flavor, but you can use mild Italian sausage or turkey sausage for a lighter option.

3. Can I make this soup dairy-free?

Yes! Swap the heavy cream for coconut milk or cashew cream. It changes the taste slightly but keeps it creamy.

4. How do I make Zuppa Toscana thicker?

Mash some potatoes directly in the pot or add a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) to the broth before adding the cream.

5. How long does Zuppa Toscana last in the fridge?

Store in an airtight container for up to 4 days. Reheat on the stovetop over low heat for best results.

6. Can I use spinach instead of kale?

Absolutely! Spinach is a great substitute, but add it at the end as it wilts much faster than kale.

Conclusion

Olive Garden’s Zuppa Toscana Soup is a rich, creamy, and flavorful dish that brings restaurant-quality comfort straight to your home. With its combination of Italian sausage, potatoes, and kale in a creamy broth, this soup is perfect for cold evenings, family gatherings, or weekly meal prep. Whether you stick to the classic recipe or try one of the many variations, this dish is sure to become a favorite.

Olive Garden Zuppa Toscana Soup

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• Author: Diana Carrozza
• Total Time: 45 minutes
• Yield: 6 servings 1x

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Description

Olive Garden’s Zuppa Toscana Soup is one of the most beloved dishes on their menu. This creamy, hearty, and flavorful soup combines Italian sausage, tender potatoes, kale, and a rich broth for an irresistible combination. “Zuppa Toscana” translates to “Tuscan Soup,” and while it may not be a traditional Italian recipe, it certainly delivers the warm, rustic flavors of Tuscany.

The best part? You can make this restaurant-quality soup at home with just a few simple ingredients, and it tastes even better when homemade. This recipe is perfect for cozy family dinners, meal prepping, or serving guests on a chilly night. Follow this detailed guide to make your own Olive Garden-inspired Zuppa Toscana Soup with plenty of helpful tips, variations, and serving suggestions.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 lb Italian sausage (mild or spicy)
• 4 slices of bacon, chopped
• 1 medium onion, diced
• 4 cloves garlic, minced
• 4 cups chicken broth (low sodium preferred)
• 2 cups water
• 3 large russet potatoes, sliced into thin rounds or diced
• 1 teaspoon crushed red pepper flakes (adjust to taste)
• 1 teaspoon salt (adjust to preference)
• ½ teaspoon black pepper
• 1 teaspoon Italian seasoning
• 2 cups kale, chopped (or spinach as a substitute)
• 1 cup heavy cream
• ½ cup Parmesan cheese, grated (for garnish)
• 2 tablespoons olive oil (if needed)

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Instructions

Step 1: Cook the Bacon and Sausage

1. In a large Dutch oven or stockpot, cook the chopped bacon over medium heat until crispy. Remove with a slotted spoon and drain on a paper towel-lined plate.
2. In the same pot, add the Italian sausage, breaking it into crumbles. Cook until browned (about 5-7 minutes). Drain excess grease if necessary.

Step 2: Sauté Aromatics

3. In the same pot, add diced onion and cook for about 3-4 minutes, stirring occasionally until softened.
4. Add minced garlic and cook for another 30 seconds to 1 minute, until fragrant.

Step 3: Simmer the Broth and Potatoes

5. Pour in chicken broth and water, then add the thinly sliced potatoes.
6. Stir in the crushed red pepper flakes, salt, black pepper, and Italian seasoning.
7. Bring to a boil, then reduce the heat and let it simmer for about 15-20 minutes, or until the potatoes are tender.

Step 4: Add Kale and Cream

8. Stir in the chopped kale and let it cook for about 3-5 minutes, until wilted.
9. Reduce the heat to low and pour in the heavy cream, stirring well to incorporate.

Step 5: Final Touches and Serving

10. Stir in the cooked bacon and let everything simmer for another 5 minutes on low heat.
11. Taste and adjust seasoning if needed.
12. Serve hot, garnished with grated Parmesan cheese and an extra pinch of crushed red pepper (if desired).

Notes

• Adjust the Spice Level: If you prefer a milder soup, use mild Italian sausage and reduce or omit the red pepper flakes. For extra heat, add more crushed red pepper or use hot Italian sausage.
• Choosing the Right Potatoes: Russet potatoes work best as they break down slightly and add a natural creaminess. If you prefer firmer potatoes, use Yukon Gold instead.
• Heavy Cream Alternatives: If you want a lighter version, swap heavy cream for half-and-half or evaporated milk. For a dairy-free option, use coconut milk or cashew cream.
• Bacon Substitutes: If you don’t have bacon, pancetta or turkey bacon are great alternatives. For a smoky flavor without bacon, add a pinch of smoked paprika.
• Make-Ahead Tip: This soup tastes even better the next day as the flavors meld together. Store it in the fridge and gently reheat on the stovetop for best results.
• Freezing Instructions: You can freeze Zuppa Toscana for up to 3 months, but it’s best to do so before adding the heavy cream. Add the cream when reheating to maintain the best texture.
• For a Thicker Soup: Mash some of the potatoes in the broth before adding the kale, or stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).
• Vegetarian Adaptation: Use vegetable broth and replace sausage with plant-based Italian sausage or white beans for a vegetarian version.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Soup, Main Course
• Method: Stovetop
• Cuisine: Italian-American

Nutrition

• Serving Size: 1 bowl (about 1.5 cups)
• Calories: 450 kcal
• Sugar: 3g
• Sodium: 750mg
• Fat: 30g
• Saturated Fat: 14g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 20g
• Cholesterol: 65mg