If you’re craving a soup that wraps you in cozy comfort with every spoonful, the Olive Garden Zuppa Toscana Soup Recipe is your new best friend. Bursting with savory Italian sausage, crispy bacon, tender potatoes, and vibrant kale all swimming in a creamy broth, this soup is the perfect blend of hearty and fresh. It’s an absolute crowd-pleaser that’s incredibly simple to make, yet feels special enough for any occasion. Trust me, once you try this recipe, it’ll quickly become a staple in your kitchen!
Ingredients You’ll Need
Gathering the ingredients for this Olive Garden Zuppa Toscana Soup Recipe is surprisingly straightforward, but each one plays a starring role in bringing balance, flavor, and texture to the dish. From the rich sausage to the earthy kale, each addition builds toward that unforgettable taste.
- Italian sausage: Choose a good-quality sausage for a juicy, flavorful base that adds hearty richness.
- Bacon: Chopped and cooked until crispy, bacon infuses the broth with smoky goodness and an irresistible crunch.
- Onion: Diced onion softens and sweetens as it cooks, creating a savory foundation.
- Garlic: Minced garlic adds a punch of aromatic warmth to elevate every bite.
- Chicken broth: The liquid heart of the soup, it provides a light yet flavorful backdrop.
- Water: Used to keep the broth just right, balancing richness and lightness.
- Potatoes: Thinly sliced for quick cooking, they bring creamy comfort and substance.
- Kale: Chopped kale lends vibrant color and a pop of fresh, earthy flavor.
- Heavy cream: Stirred in last for luscious creaminess that rounds out the dish.
- Salt and pepper: Essential seasonings that tie every ingredient together perfectly.
- Red pepper flakes (optional): A little heat to brighten the flavors, added to taste.
How to Make Olive Garden Zuppa Toscana Soup Recipe
Step 1: Brown the Sausage and Bacon
Start by heating a large pot over medium heat. Add the Italian sausage and chopped bacon, cooking until the sausage is browned and the bacon becomes crispy. This step is crucial because it renders flavorful fat that will enrich the entire soup. Once cooked, drain any excess fat to keep the soup from becoming greasy, but don’t remove that beautiful flavor that’s been created.
Step 2: Soften the Onion and Garlic
To the pot, add diced onion and minced garlic. Cooking these until softened ensures they release their natural sweetness and aroma, forming a deliciously fragrant base that complements the hearty meats perfectly.
Step 3: Add Broth, Water, and Potatoes
Pour in the chicken broth and water to create the soup’s body. Then add thinly sliced potatoes, which will cook down to tender perfection in about 10 to 12 minutes. The potatoes are what make this soup so filling and comforting, soaking up all those savory flavors around them.
Step 4: Wilt the Kale
Once the potatoes are tender, stir in the chopped kale. Cook it for about 3 to 4 minutes until the leaves soften and wilt just enough to balance their natural earthiness without losing their vibrant pop of green color.
Step 5: Stir in Heavy Cream and Seasonings
Finish by adding the heavy cream, which transforms the broth into a rich, silky hug in a bowl. Season generously with salt, pepper, and optional red pepper flakes if you like a little heat. Let the soup simmer for another 2 minutes to let all the flavors meld together beautifully.
Step 6: Serve Hot and Enjoy
Dish up the Olive Garden Zuppa Toscana Soup Recipe while it’s piping hot for maximum comfort. This soup tastes heavenly as soon as it’s fresh off the stove, with every ingredient perfectly layered.
How to Serve Olive Garden Zuppa Toscana Soup Recipe
Garnishes
The best part about serving your Zuppa Toscana is brushing it up with some simple garnishes. Freshly grated Parmesan cheese sprinkles add a nutty, salty finish, while a handful of chopped fresh parsley brightens the bowl and adds a delicate herbaceous note. If you like a touch of spicy kick, a light dusting of crushed red pepper flakes is always a winner.
Side Dishes
This soup shines when paired with crusty bread or garlic breadsticks, perfect for dunking to soak up every last drop of that creamy broth. A crisp green salad on the side can balance the richness beautifully, making the entire meal feel fresh and well-rounded.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out sourdough bread bowls — not only does it look impressive, but it adds an extra layer of flavor and texture. Alternatively, ladle it into pre-warmed bowls and top each serving with crispy bacon bits for added crunch and visual appeal. This simple gesture can turn a comforting soup night into a special occasion.
Make Ahead and Storage
Storing Leftovers
This Olive Garden Zuppa Toscana Soup Recipe keeps beautifully in the fridge for up to 3 days. Store leftovers in an airtight container to preserve that rich flavor and texture. When ready to eat, reheat gently on the stove to maintain the soup’s creamy consistency without breaking the cream.
Freezing
Freezing this soup is possible but with a little caution — heavy cream can sometimes separate after freezing and thawing. To minimize this, cool the soup completely before freezing in freezer-safe containers and leave the cream out until you reheat and then stir it in fresh. This way, you’ll still enjoy the full, creamy experience whenever you crave a quick warm-up.
Reheating
Reheat the soup slowly on the stovetop over low heat, stirring regularly to prevent the cream from curdling. If needed, add a splash of chicken broth or water to loosen the consistency. Heating it gently keeps the flavors bright and textures just right, making your leftovers taste almost as good as freshly made.
FAQs
Can I use turkey sausage instead of Italian sausage?
Absolutely! Turkey sausage is a leaner alternative and will work well in this recipe, though it may produce slightly less fat and richness. You might want to add a bit more bacon or olive oil to maintain that savory depth.
Is there a vegetarian version of the Olive Garden Zuppa Toscana Soup Recipe?
You can definitely make a vegetarian-friendly version by omitting the sausage and bacon and using vegetable broth instead of chicken broth. Adding smoked paprika or liquid smoke can help mimic that smoky flavor, and tossing in some mushrooms can add meaty texture.
What kind of potatoes work best?
Yukon Gold or red potatoes are ideal for this soup as they hold their shape well during cooking and provide a creamy texture. Russets can work too but tend to break down more, which might make the soup thicker.
Can I make this soup in a slow cooker?
Yes! Brown the sausage and bacon first, then place all ingredients except the cream in the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Add kale and cream in the last 15 minutes of cooking to keep them fresh and vibrant.
What about adding other vegetables?
Feel free to customize! Diced carrots or celery can add a nice crunch, while a handful of spinach can be a great alternative to kale. Just remember that cooking times may vary slightly based on the veggies you choose.
Final Thoughts
There is truly nothing quite like the Olive Garden Zuppa Toscana Soup Recipe to bring warmth and satisfaction to your table. From its rich, creamy broth to the tender potatoes and savory sausage, this soup has everything you want on a chilly day or whenever comfort food calls. Invite your friends and family to enjoy it with you and watch it become an instant favorite — it’s that good!
Print
Olive Garden Zuppa Toscana Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Description
This Olive Garden Zuppa Toscana Soup recipe is a hearty and comforting Italian-inspired soup featuring savory Italian sausage, crispy bacon, tender potatoes, and nutritious kale in a creamy broth. Perfect for a cozy meal, this soup blends rich flavors with a satisfying texture, making it a family favorite.
Ingredients
Meat
- 1 pound Italian sausage
- 4 slices bacon, chopped
Vegetables
- 1 onion, diced
- 3 cloves garlic, minced
- 2 large potatoes, thinly sliced
- 2 cups kale, chopped
Liquids
- 4 cups chicken broth
- 1 cup water
- 1 cup heavy cream
Seasoning
- Salt and pepper, to taste
- Red pepper flakes (optional)
Instructions
- Cook Sausage and Bacon: In a large pot over medium heat, cook the Italian sausage and chopped bacon until browned and crispy. Once done, drain the excess fat to avoid greasiness in the soup.
- Sauté Aromatics: Add diced onion and minced garlic to the pot, cooking until the onion becomes soft and translucent, releasing its fragrant aroma.
- Add Broth and Potatoes: Pour in the chicken broth and water, then add thinly sliced potatoes. Bring the mixture to a simmer and cook for 10-12 minutes, or until the potatoes are tender when pierced with a fork.
- Incorporate Kale: Stir in the chopped kale and continue cooking for 3-4 minutes until the kale wilts and softens, blending seamlessly into the soup.
- Finish with Cream and Seasoning: Pour in the heavy cream and season with salt, pepper, and optional red pepper flakes for a little heat. Let the soup simmer for another 2 minutes to meld the flavors.
- Serve: Ladle the soup into bowls and serve hot. Garnish as desired with extra kale, cheese, or crushed red pepper flakes for added flavor and presentation.
Notes
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but the soup may be less creamy.
- You can use turkey sausage or a vegetarian sausage alternative to modify the recipe for different dietary needs.
- Make sure to thinly slice potatoes evenly to ensure uniform cooking.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Adding freshly grated Parmesan cheese as a garnish enhances the flavor further.
