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.

Ingredients

Scale

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)

Instructions

Step 1: Cook the Bacon and Sausage

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.
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

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

Step 3: Simmer the Broth and Potatoes

Pour in chicken broth and water, then add the thinly sliced potatoes.
Stir in the crushed red pepper flakes, salt, black pepper, and Italian seasoning.
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

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

Step 5: Final Touches and Serving

Stir in the cooked bacon and let everything simmer for another 5 minutes on low heat.
Taste and adjust seasoning if needed.
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