Olive Garden Zuppa Toscana Soup Recipe

If you’ve ever dined at Olive Garden, chances are you’ve fallen in love with their Zuppa Toscana Soup—a rich, creamy, and hearty soup featuring Italian sausage, potatoes, kale, and a touch of cream. The good news? You can easily recreate this crowd-pleaser at home with simple ingredients and a straightforward process.

Let’s dive into this step-by-step guide to making Olive Garden’s Zuppa Toscana Soup from scratch!

Ingredients

For the Soup:

• 1 lb Italian sausage (mild or spicy, as preferred)
• 4 slices bacon, chopped
• 1 medium onion, diced
• 3 garlic cloves, minced
• 4 cups chicken broth
• 3 cups water
• 4 medium russet potatoes, thinly sliced or diced
• 3 cups kale, chopped (remove stems)
• 1 cup heavy cream
• Salt and pepper to taste
• ½ teaspoon crushed red pepper flakes (optional)

Optional Garnishes:

• Grated Parmesan cheese
• Fresh parsley or basil

Step-by-Step Instructions

Step 1: Brown the Meats

1. In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon pieces and set them aside on a paper towel-lined plate.
2. In the same pot, add the Italian sausage. Cook until browned and fully cooked, breaking it into small pieces with a spoon. Remove and set aside.

Step 2: Sauté the Aromatics

1. Drain most of the grease from the pot, leaving about 1–2 tablespoons for flavor.
2. Add the diced onion and sauté for 3–4 minutes until softened.
3. Stir in the minced garlic and cook for another minute until fragrant.

Step 3: Build the Broth

1. Pour in the chicken broth and water, scraping the bottom of the pot to release any flavorful browned bits.
2. Add the sliced potatoes and bring the soup to a boil.
3. Reduce heat to a simmer and cook for 10–12 minutes or until the potatoes are fork-tender.

Step 4: Add Kale and Cream

1. Stir in the chopped kale and let it wilt, about 2–3 minutes.
2. Slowly pour in the heavy cream, stirring gently to combine.
3. Add the cooked sausage and bacon back into the soup. Mix well and heat through.

Step 5: Season and Serve

1. Taste the soup and adjust the seasoning with salt, pepper, and crushed red pepper flakes (if using).
2. Serve hot, garnished with grated Parmesan cheese or fresh herbs.

Serving and Storage Tips

Serving:

• Pairs well with: Warm breadsticks or a fresh salad.
• Portion size: This recipe makes about 6–8 servings.

Storage:

• Refrigerate: Store leftover soup in an airtight container for up to 4 days.
• Freeze: Zuppa Toscana can be frozen for up to 2 months. Note that the texture of the cream may change slightly upon reheating.

Reheating:

• Reheat gently on the stovetop over low-medium heat, stirring occasionally. Add a splash of water or broth if the soup has thickened too much.

Helpful Notes

• Sausage Options: For a spicier kick, use hot Italian sausage. For a milder flavor, stick with mild or sweet sausage.
• Potatoes: Russet potatoes work best as they hold their shape while providing a creamy texture. Yukon Gold potatoes are a good alternative.
• Greens: If you’re not a fan of kale, substitute it with spinach. Add it just before serving as spinach wilts quickly.
• Cream Substitutes: If you prefer a lighter version, swap heavy cream for half-and-half or whole milk.

Tips from Well-Known Chefs

• Chef Laura’s Tip: “Crisp up extra bacon and save it for topping each bowl just before serving for added texture.”
• Chef Michael’s Tip: “Toast a slice of crusty bread, rub it with garlic, and float it in your bowl of soup—it’s a game-changer!”
• Chef Anna’s Tip: “To make the soup extra flavorful, try adding a splash of white wine while sautéing the onions.”

Frequently Asked Questions

1. Can I make this soup dairy-free?

Yes! Use coconut milk or a dairy-free cream alternative. The flavor will be slightly different, but still delicious.

2. What can I use instead of Italian sausage?

Ground turkey, chicken, or plant-based sausage are excellent substitutes.

3. How can I make the soup spicier?

Use spicy Italian sausage and increase the amount of crushed red pepper flakes.

4. Can I prepare this soup in a slow cooker?

Yes! Brown the sausage and bacon first, then add all the ingredients except the kale and cream to the slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Stir in the kale and cream during the last 30 minutes.

5. Is Zuppa Toscana gluten-free?

Yes! This recipe is naturally gluten-free as long as your sausage and broth are gluten-free.

6. Can I use pre-cooked sausage?

Absolutely. Add pre-cooked sausage during the last 5–10 minutes of cooking.

7. What’s the best way to thicken the soup?

For a thicker consistency, mash some of the cooked potatoes or stir in a cornstarch slurry.

8. Can I make this soup vegetarian?

Substitute the sausage with plant-based alternatives or omit it altogether. Use vegetable broth instead of chicken broth.

9. What kind of kale is best?

Lacinato (Tuscan) kale is a great choice as it’s tender and flavorful, but curly kale works just as well.

10. Can I add more vegetables?

Absolutely. Mushrooms, zucchini, or diced bell peppers make great additions.