If you have ever wished to capture the warm, hearty flavors of your favorite restaurant at home, this Olive Garden Zuppa Toscana Soup Recipe is exactly what you need. This soup beautifully combines savory Italian sausage, smoky bacon, tender potatoes, and vibrant kale all swimming in a creamy broth that feels like a comforting hug in a bowl. Each spoonful offers a rich balance of flavors and textures, making it an instant classic to add to your dinner rotation or to impress friends and family on a chilly evening.
Ingredients You’ll Need
The magic of this Olive Garden Zuppa Toscana Soup Recipe comes from its simple yet thoughtfully chosen ingredients. Each element plays a vital role in building layers of flavor and delivering that signature creamy and slightly spicy finish, making it feel both indulgent and homey.
- 1 pound Italian sausage: The spicy and savory base that gives the soup its bold character.
- 4 slices bacon, chopped: Adds a smoky crunch and depth to every bite.
- 1 onion, diced: Brings sweetness and aromatic warmth when softened.
- 3 cloves garlic, minced: Infuses the broth with a fragrant punch.
- 4 cups chicken broth: Creates the flavorful liquid foundation of the soup.
- 1 cup water: Helps balance the broth and cooks the potatoes just right.
- 2 large potatoes, thinly sliced: Provide comforting starchy texture and heartiness.
- 2 cups kale, chopped: Adds a beautiful splash of green and a healthy bite.
- 1 cup heavy cream: Makes the soup luxuriously creamy and mellow.
- Salt and pepper, to taste: Essential for seasoning to perfection.
- Red pepper flakes (optional): For anyone who loves a little extra heat and kick.
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 and adding the Italian sausage and chopped bacon. Cooking these until they are nicely browned and the bacon turns crispy is crucial—it develops deep, savory flavors and sets the perfect meaty foundation for the soup. Once done, be sure to drain the excess fat to keep the soup balanced and not greasy.
Step 2: Sauté Onion and Garlic
Next, add the diced onion and minced garlic right into the pot. Sauté them until the onions soften and become translucent while the garlic releases its intoxicating fragrance. This step layers in sweetness and aroma that elevates the overall depth of the soup.
Step 3: Add Broth, Water, and Potatoes
Pour in the chicken broth and water, stirring to combine all those browned bits stuck at the bottom of the pot. Then, add the thinly sliced potatoes. Simmer everything gently for about 10 to 12 minutes so the potatoes cook through but still keep their shape, lending that tender, satisfying texture in every spoonful.
Step 4: Wilt the Kale
When the potatoes are perfectly tender, toss in the chopped kale. It only needs 3 to 4 minutes to wilt down, which keeps its lovely vibrant green color and adds a nutritious touch without overpowering the dish.
Step 5: Finish with Cream and Seasonings
Finally, stir in the heavy cream, then season with salt, pepper, and if you like, a pinch of red pepper flakes. Cooking the soup for an additional two minutes allows all the flavors to meld beautifully, resulting in a rich, creamy broth that’s both soothing and flavorful.
Step 6: Serve Hot and Enjoy
Grab your favorite bowl and ladle this comforting soup in while it’s steaming hot. The smell alone is enough to make anyone’s mouth water. Ready to be enjoyed in all its cozy glory, this soup is perfect any day of the year but especially when you crave something hearty and soul-satisfying.
How to Serve Olive Garden Zuppa Toscana Soup Recipe
Garnishes
While the soup is delicious on its own, a sprinkle of freshly grated Parmesan or a drizzle of extra virgin olive oil adds a lovely finishing touch. For an herbal note, some chopped fresh parsley or basil can brighten each bowl and make it visually appealing too.
Side Dishes
Complement this hearty soup with a crusty loaf of garlic bread or some warm breadsticks for dipping. A simple green salad dressed lightly with lemon vinaigrette can provide a crisp, refreshing contrast to the creamy richness of the soup.
Creative Ways to Present
Consider serving this Olive Garden Zuppa Toscana Soup Recipe in rustic bread bowls for an eye-catching presentation that guests will adore. Alternatively, top with crumbled crispy bacon or a few kale chips to add texture and make each serving feel extra special.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover soup into an airtight container and store it in the refrigerator. It will keep well for about 3 to 4 days, making it an excellent meal to enjoy later without any loss in flavor or quality.
Freezing
This soup can be frozen, but note that the potatoes and kale may soften slightly after thawing. Pack the soup in freezer-safe containers, leaving room for expansion, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop over low to medium heat, stirring frequently to prevent the cream from separating. Add a splash of broth or water if it seems too thick, and adjust seasonings if needed to refresh the flavors.
FAQs
Can I use turkey sausage instead of Italian sausage?
Absolutely! Turkey sausage is a leaner alternative that still provides great flavor. Just make sure it’s seasoned well to keep the soup tasting authentic.
Is there a vegetarian version of this soup?
You can create a vegetarian version by omitting the sausage and bacon and using vegetable broth instead of chicken broth. Adding extra kale and potatoes helps keep it hearty and satisfying.
Can I substitute the heavy cream with something lighter?
Yes, you could use half-and-half or coconut milk for a lighter or dairy-free option, though the soup will be less rich and creamy. Adjust seasoning accordingly.
What type of potatoes work best for this recipe?
Russet or Yukon Gold potatoes are ideal because they hold their shape well while becoming tender, contributing to the soup’s comforting texture.
How spicy is the soup, and can the heat level be adjusted?
The heat mainly comes from the sausage and optional red pepper flakes. You can easily adjust spiciness to your liking by choosing mild sausage and controlling the amount of red pepper flakes.
Final Thoughts
If you’re craving a cozy meal that feels like a warm embrace, the Olive Garden Zuppa Toscana Soup Recipe is your new best friend. Its blend of flavors, creamy texture, and nourishing ingredients make it perfect for any comfort food lover. Take the time to make it from scratch—you won’t regret filling your table with this delicious, soul-warming soup.
Print
Olive Garden Zuppa Toscana Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Description
A hearty and comforting Olive Garden-inspired Zuppa Toscana Soup featuring Italian sausage, crispy bacon, tender potatoes, kale, and a creamy broth. Perfect for a cozy meal, this soup combines savory flavors and a creamy texture for a delicious homemade version of the classic restaurant favorite.
Ingredients
Meats
- 1 pound Italian sausage
- 4 slices bacon, chopped
Vegetables & Aromatics
- 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
Seasonings
- Salt and pepper, to taste
- Red pepper flakes (optional)
Instructions
- Cook meats: In a large pot over medium heat, cook the Italian sausage and chopped bacon until browned and crispy. Use a spoon to break up the sausage as it cooks. When done, drain off any excess fat to avoid greasiness in the soup.
- Sauté aromatics: Add the diced onion and minced garlic to the pot with the cooked sausage and bacon. Cook, stirring frequently, until the onions are softened and translucent, about 3-5 minutes, releasing their fragrant flavors.
- Add broth and potatoes: Pour in the chicken broth and water. Then add the thinly sliced potatoes. Bring the soup to a gentle simmer and cook for 10-12 minutes, or until the potatoes are tender and easily pierced with a fork.
- Incorporate kale: Stir in the chopped kale and continue cooking the soup for 3-4 minutes until the kale has wilted but remains vibrant and tender.
- Add cream and season: Pour in the heavy cream, stirring to combine. Season the soup with salt, pepper, and optional red pepper flakes for a bit of heat. Let the soup cook for another 2 minutes to warm through and allow flavors to meld.
- Serve: Ladle the hot soup into bowls and garnish as desired. Serve immediately for a warming and flavorful meal.
Notes
- For a lighter version, substitute heavy cream with half-and-half or whole milk.
- Use spicy Italian sausage if you prefer a little heat in the soup.
- Make sure to slice potatoes thinly so they cook evenly and quickly.
- This soup can be refrigerated for up to 3 days and reheated on the stovetop over low heat.
- Add freshly grated Parmesan on top for extra richness and flavor.
