If you’ve ever craved the rich, comforting flavors of Olive Garden’s iconic soup, this Olive Garden Zuppa Toscana Soup Recipe brings that creamy, Tuscan experience straight to your kitchen. Packed with Italian sausage, tender potatoes, fresh kale, and a luscious creamy broth, this soup is both hearty and soul-satisfying. Whether it’s a cozy weeknight dinner or a special treat for guests, making this Zuppa Toscana Soup at home is easier than you think.
Thank you for reading this post, don't forget to subscribe!Imagine serving steaming bowls of this Olive Garden-style classic, garnished with crisp bacon and a sprinkle of freshly ground black pepper—guaranteed to impress your family and friends.
Why You’ll Love This Olive Garden Zuppa Toscana Soup Recipe
Rich, Creamy Flavor: Creamy Tuscan soup with Italian sausage creates a deeply comforting taste.
Quick Weeknight Meal: Ready in under 40 minutes, perfect for busy evenings.
Budget-Friendly Ingredients: Affordable staples like potatoes, kale, and broth make this recipe economical.
Nutritious and Satisfying: Kale adds vitamins and minerals, while potatoes and sausage provide lasting energy.
Customizable Heat: Adjust crushed red pepper flakes for mild or spicy flavor.
Copycat Perfection: Recreates Olive Garden’s signature taste at home without the restaurant price.
Family-Friendly: Loved by kids and adults alike, perfect for dinner or leftovers.
Ingredients for Olive Garden Zuppa Toscana Soup Recipe
Sausage and Base
1 pound Italian sausage (mild or spicy), casings removed
1 tablespoon olive oil
1 small yellow onion, diced
3 cloves garlic, minced
4 cups chicken broth
1 cup water
Vegetables
4 medium russet potatoes, thinly sliced or diced
1 teaspoon crushed red pepper flakes (optional)
Salt and pepper to taste
1 bunch kale, stems removed and chopped
Dairy and Toppings
1 cup heavy cream
4 slices bacon, cooked and crumbled
Pro Tip: Use high-quality Italian sausage for authentic flavor. Yukon Gold potatoes can substitute russets for a creamier texture.
How to Make Olive Garden Zuppa Toscana Soup Recipe
Step 1: Cook the Sausage
Heat olive oil in a large pot over medium heat. Add the Italian sausage, breaking it apart with a spoon. Cook for 6–8 minutes until browned and fully cooked. Remove sausage with a slotted spoon and set aside.
Science Behind It: Browning the sausage triggers the Maillard reaction, creating deep, savory flavor.
Step 2: Sauté Aromatics
In the same pot, add diced onion and sauté for 3–4 minutes until translucent. Stir in garlic and cook for 30 seconds until fragrant.
Step 3: Add Liquids and Potatoes
Pour in chicken broth and water. Add potatoes, red pepper flakes, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10–15 minutes until potatoes are tender.
Step 4: Add Kale and Sausage
Stir in chopped kale and cooked sausage. Simmer for 5 more minutes until kale is wilted but still vibrant green.
Step 5: Finish with Cream
Lower heat and add heavy cream, stirring until fully incorporated. Heat for 2 more minutes. Taste and adjust seasoning.
Pro Tip: For an extra silky texture, blend 1/4 of the soup and stir it back in before serving.
Step 6: Serve
Ladle soup into bowls and top with crumbled bacon. Pair with warm crusty bread for the ultimate Italian comfort meal.
Pro Tips for the Perfect Zuppa Toscana Soup
How Can I Make This Soup Healthier?
Use turkey sausage or chicken sausage, swap heavy cream for half-and-half, and increase kale for added nutrition.
Can I Freeze Olive Garden Zuppa Toscana Soup?
Yes! Freeze before adding cream. Thaw overnight in the fridge, then stir in cream before reheating.
What Other Vegetables Can I Add?
Carrots, celery, or spinach are excellent additions for extra texture and flavor.
Best Ways to Serve Olive Garden Zuppa Toscana Soup
With crusty garlic bread or focaccia
Over a bed of cooked rice for a hearty twist
Alongside a simple Caesar salad for a full Italian dinner
Perfect for meal prep—store in airtight containers for easy reheats
Nutrition per Serving (Approximate)
Calories: 350
Protein: 18g
Carbohydrates: 25g
Fat: 20g
Fiber: 3g
Sodium: 850mg
Storage & Leftovers
Fridge: Store in an airtight container for 3–4 days. Reheat gently over low heat.
Freezer: Up to 3 months (add cream after thawing).
Tip: Stir occasionally while reheating to prevent cream from curdling.
FAQs
Q1: How do I make Olive Garden Zuppa Toscana Soup at home?
Follow this step-by-step recipe with Italian sausage, potatoes, kale, and cream for a restaurant-quality result.
Q2: Can I make this soup vegetarian?
Yes, replace sausage with plant-based sausage or beans, and use vegetable broth instead of chicken.
Q3: How spicy is Zuppa Toscana Soup?
Adjust crushed red pepper flakes for mild to moderately spicy. Traditional Olive Garden Zuppa Toscana is mildly spicy.
Q4: Can I prepare this soup in advance?
Yes! Cook the soup and store without cream, then add it just before serving to maintain creaminess.
Q5: What can I serve with Zuppa Toscana Soup?
Breadsticks, garlic bread, a fresh salad, or even a bowl of pasta makes perfect pairings.
Variations
Low-Carb: Swap potatoes with cauliflower florets.
Spicy: Add more red pepper flakes or a pinch of cayenne.
Creamier: Use half cream and half milk for a lighter but still creamy texture.
Regional Twist: Add sun-dried tomatoes and Italian herbs for extra Mediterranean flavor.
Conclusion:
This Olive Garden Zuppa Toscana Soup Recipe is your ticket to creating a creamy, hearty Italian classic in your own kitchen. From the golden-browned sausage to the velvety broth and tender kale, each spoonful delivers comforting flavor. Make this soup your go-to for cozy dinners, meal prep, or special gatherings—it’s a true crowd-pleaser.