I’m super excited to share this Olive Garden Zuppa Toscana Soup Recipe with you! It’s one of those comforting soups that feels like a warm hug on a chilly day. I love this because it’s packed with hearty ingredients like Italian sausage, crispy bacon, tender potatoes, and flavorful kale, all swimming in a creamy broth that’s absolutely irresistible.
When I first tried making this soup at home, I was blown away by how close it tasted to the Olive Garden original — but way better because you control the ingredients. Whether you’re looking for a cozy weeknight dinner or something to impress guests without too much fuss, this Olive Garden Zuppa Toscana Soup Recipe hits the spot every single time. I promise, once you try it, it’ll become a staple in your recipe rotation!
Why You’ll Love This Recipe
- Hearty and Filling: With sausage, bacon, potatoes, and kale, this soup is satisfying and perfect for any meal.
- Authentic Flavor: I’ve nailed the balance to replicate that famous Olive Garden taste you crave.
- Simple Ingredients: You probably have most of these pantry staples already, so it’s easy to make anytime.
- Flexible and Adaptable: You can tweak it with different greens or spice levels to match your family’s preferences.
Ingredients You’ll Need
The mix of savory Italian sausage, crisp bacon, earthy potatoes, and fresh kale all come together beautifully in this Olive Garden Zuppa Toscana Soup Recipe. When shopping, fresh kale and good-quality Italian sausage really make a difference here.
- Italian sausage: I prefer spicy for a little kick but mild works great too; remove the casing for easier browning.
- Russet baking potatoes: Their starchy texture helps thicken the soup while staying tender.
- Onion: Adds a sweet and savory foundation when sautéed.
- Bacon: Crisping it separately gives that extra smoky crunch that brings the soup to life.
- Garlic cloves: Fresh minced garlic packs way more punch than pre-minced jars.
- Kale: Stemmed and sliced into thin ribbons for better texture and easy eating.
- Chicken broth: Use low sodium so you can control the saltiness perfectly.
- Water: Helps balance the broth so it’s not too thick.
- Heavy whipping cream: This is the magic that makes the broth rich and silky smooth.
Variations
I love making this Olive Garden Zuppa Toscana Soup Recipe my own by tweaking it here and there depending on what I have on hand or what my family’s mood is. Feel free to play with the heat, greens, or even swap out the cream for a lighter touch.
- Spicy Upgrade: Adding crushed red pepper flakes or swapping mild Italian sausage for spicy really wakes up the flavor.
- Vegetarian Version: Skip the sausage and bacon and substitute with smoked paprika and more kale or mushrooms for that smoky depth.
- Greens Swap: I’ve used Swiss chard or baby spinach when kale isn’t available — both work beautifully.
- Lightened Up: Swap heavy cream for half-and-half or whole milk if you want a lighter soup but still creamy.
How to Make Olive Garden Zuppa Toscana Soup Recipe
Step 1: Brown the Sausage
Start by slicing your uncooked Italian sausage into bite-sized pieces. Heat a large soup pot over medium heat, then add the sausage—no oil needed because the sausage releases plenty of fat. Brown the sausage pieces thoroughly until they have a nice golden crust. This step builds the base flavor, so don’t rush it! Once browned, scoop them out and set aside, leaving those flavorful drippings in the pot.
Step 2: Sauté Onions and Garlic
In the same pot with the sausage drippings, toss in the chopped onions and minced garlic. Sauté them until the onions turn translucent and start to brown slightly—this caramelization adds sweetness and depth. Be careful not to burn the garlic, so stir frequently and keep an eye on the heat.
Step 3: Add Broth, Water, and Potatoes
Pour in the chicken broth and water, stirring to combine all those browned bits stuck on the bottom of the pot—they’re packed with flavor! Now add the sliced potatoes and return the browned sausage to the pot. Bring everything up to a gentle simmer and cover. Let it cook for about 30 minutes, or until the potatoes are tender enough to pierce easily with a fork.
Step 4: Crisp the Bacon
While the soup simmers, pop your thick-cut bacon strips into a skillet over medium heat. Cook until crispy, then drain on paper towels and cut into bite-sized pieces. Adding crispy bacon at the end gives the soup a texture contrast and smoky punch that’s totally addictive.
Step 5: Finish with Kale, Bacon, and Cream
Once potatoes are soft, stir in the bacon, kale ribbons, and heavy whipping cream. The kale will wilt beautifully from the residual heat, keeping a bit of its vibrant color and texture. Season the soup generously with salt and pepper to taste, then let everything simmer together for another 10 minutes until warmed through and the flavors meld.
And that’s it! You’ll find the Olive Garden Zuppa Toscana Soup Recipe comes together pretty easily, but with so much rich flavor that it feels special every time.
Pro Tips for Making Olive Garden Zuppa Toscana Soup Recipe
- Remove Sausage Casing: This helps the sausage pieces brown evenly and break into perfect bite-sized chunks.
- Don’t Skip Crisping the Bacon: The smoky crunch adds an amazing texture contrast that you’ll want every time.
- Slice Potatoes Thinly: Thin slices cook faster and meld better into the soup’s texture without becoming mushy.
- Use Fresh Kale: Remove tough stems and slice kale thin to avoid chewy bites and keep the soup silky smooth.
How to Serve Olive Garden Zuppa Toscana Soup Recipe
Garnishes
I always top my bowl with a sprinkle of freshly grated Parmesan cheese and a pinch of crushed red pepper flakes for a little heat. A drizzle of extra virgin olive oil can add a lovely richness too. Fresh parsley chopped on top brightens the flavors perfectly—plus it makes it look extra inviting!
Side Dishes
Crusty French bread or warm garlic knots are my go-to sides here—you’ll want something sturdy to soak up all the creamy goodness. Sometimes I serve it alongside a crisp Caesar salad to add a refreshing crunch and balance the richness of the soup.
Creative Ways to Present
For a cozy dinner party, I like serving the soup in individual mini cast-iron skillets or rustic bowls, garnished with crispy bacon and Parmesan right on the top. You could even hollow out small round sourdough loaves to serve the soup inside—guests love that for a fun twist!
Make Ahead and Storage
Storing Leftovers
I usually store leftover Olive Garden Zuppa Toscana Soup Recipe in airtight containers in the fridge for up to 3 days. The flavors actually deepen overnight, making it taste even better the next day. Just give it a good stir before reheating.
Freezing
This soup freezes well but I recommend leaving out the cream if you plan to freeze it—add fresh cream when reheating for the best texture. Freeze in portion-sized containers for easy thawing. When you thaw it, the kale might be a bit soft but the flavor remains fantastic.
Reheating
I reheat my leftovers gently on the stovetop over low heat, stirring frequently to prevent curdling of the cream. If the soup is too thick, add a splash of broth or water to loosen it up. This way, you keep that silky texture and rich flavor.
FAQs
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Can I use ground Italian sausage instead of links?
Absolutely! Ground Italian sausage works perfectly. Just crumble and brown it in the pot like you would the sliced pieces. It’s often even easier and quicker to cook this way.
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Is kale necessary or can I substitute other greens?
Kale is traditional and adds great texture, but you can substitute Swiss chard, spinach, or even collard greens. Just keep in mind that softer greens like spinach will wilt more and cook faster.
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How thick should I slice the potatoes?
Slice the potatoes about 1/4 inch thick. Thin enough to cook through in about 30 minutes without falling apart. This also helps the soup to have a nice smooth, creamy texture.
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Can I make this soup dairy-free?
Yes! You can replace the heavy cream with full-fat coconut milk or a plant-based cream alternative. Just add it toward the end of cooking like in the original recipe.
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How do I prevent the soup from becoming watery?
Use starchy potatoes like russet and don’t add too much water. Also, cooking the potatoes sliced and stirring gently helps the starch naturally thicken the broth.
Final Thoughts
If you’re craving that classic Olive Garden Zuppa Toscana Soup Recipe, making it at home like this is such a win. You get all the rich, comforting flavors without leaving your kitchen, and it’s so satisfying to know you nailed it yourself. My family goes crazy for this one, and I promise you will too once you experience how deliciously simple and flavorful it is. Give it a try tonight—you won’t regret it!
Print
Olive Garden Zuppa Toscana Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Description
This Olive Garden Zuppa Toscana Soup is a creamy, hearty Italian-inspired soup featuring savory Italian sausage, crispy bacon, tender potatoes, kale, and a rich broth finished with heavy cream. Perfect for a comforting meal that warms you from the inside out.
Ingredients
Sausage and Meat
- 1 lb Italian sausage, casing removed and cut into bite-size pieces
- 3 strips of thick-cut bacon
Vegetables and Aromatics
- 2 large russet baking potatoes, sliced in half and then into 1/4 inch slices
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 cups kale, veins removed and cut into thin ribbons
Liquids and Dairy
- 32 oz can chicken broth
- 2.5 cups water
- 1 cup heavy whipping cream
Instructions
- Brown the Sausage: Slice the uncooked Italian sausage into small pieces and brown them in your soup pot over medium heat until fully cooked and nicely browned. Remove the sausage from the pot and set aside.
- Sauté Onions and Garlic: In the same pot, add chopped onions and minced garlic to the remaining fat and cook until the onions are browned and softened, about 3-5 minutes.
- Add Broth and Water: Pour the chicken broth and water into the pot with the onions and garlic, stirring to combine the flavors.
- Simmer with Potatoes: Return the browned sausage to the pot, add the sliced potatoes, and bring the mixture to a simmer. Cover and cook for about 30 minutes or until the potatoes are tender and soft.
- Prepare the Bacon: While the soup simmers, brown the bacon strips in a small skillet over medium heat until crisp. Remove and chop into small pieces.
- Add Bacon, Kale, and Cream: Once the potatoes are tender, stir the cooked bacon pieces, kale ribbons, and heavy whipping cream into the soup. Mix well to combine.
- Season and Simmer: Season the soup with salt and freshly ground black pepper to taste. Let the soup simmer gently for another 10 minutes until heated through and the kale is tender.
- Serve: Serve the Zuppa Toscana hot, ideally with crusty bread or crackers on the side for a satisfying meal.
Notes
- The kale should be added towards the end of cooking to keep its vibrant color and tender texture.
- For a spicier version, use spicy Italian sausage or add red pepper flakes.
- Leftover soup keeps well in the refrigerator for up to 3 days and can be frozen for longer storage.
- To make the soup lighter, substitute half-and-half for heavy cream or reduce cream quantity.
- Ensure potatoes are cut evenly to cook uniformly during simmering.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 360 kcal
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 70 mg
