Olive Garden Zuppa Toscana Soup

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If you’re a fan of hearty, flavorful soups, Olive Garden’s Zuppa Toscana is sure to satisfy your cravings. This creamy, comforting Italian soup features a delicious blend of Italian sausage, tender potatoes, crispy bacon, and fresh kale, all simmered in a savory broth. It’s a perfect meal for any time of the year, whether you’re serving it at a family dinner or looking for a warm dish to enjoy on a chilly day.

In this recipe, we’ll show you how to recreate the beloved Olive Garden Zuppa Toscana Soup at home. It’s an easy-to-follow guide that brings the authentic taste of this classic Italian-inspired dish to your kitchen. Get ready to enjoy a bowl of homemade comfort!

Ingredients You’ll Need

To make your own Zuppa Toscana Soup, gather the following ingredients:

  • 1 lb Italian sausage (mild or spicy, depending on your preference)
  • 4 large russet potatoes, sliced into thin rounds
  • 6 cups chicken broth
  • 1 cup heavy cream
  • 3 cups fresh kale, chopped
  • 1/2 cup bacon, chopped
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • Salt and pepper, to taste
  • 1 tablespoon olive oil

How to Make Olive Garden Zuppa Toscana Soup

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Follow these simple steps to prepare this hearty soup:

1. Cook the Bacon

In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the chopped bacon and cook until crispy. Once done, remove the bacon from the pot and set it aside on a paper towel to drain excess grease.

2. Cook the Sausage

In the same pot, add the Italian sausage. Break it apart with a spoon as it cooks, ensuring it browns evenly. Once fully cooked, remove any excess fat from the pot.

3. Sauté the Onion and Garlic

Add the chopped onion to the pot and sauté for about 3-4 minutes, or until softened. Add the minced garlic and cook for an additional minute, stirring frequently to avoid burning.

4. Add the Potatoes and Broth

To the pot, add the sliced potatoes and chicken broth. Bring the mixture to a boil, then lower the heat to a simmer. Let it cook for about 15-20 minutes, or until the potatoes are fork-tender.

5. Add the Cream and Kale

Stir in the heavy cream, followed by the chopped kale. Allow the soup to simmer for an additional 5-10 minutes until the kale has wilted and the soup is heated through.

6. Season to Taste

Season the soup with salt and pepper to taste. Stir in the crispy bacon bits for extra flavor.

7. Serve and Enjoy

Ladle the soup into bowls and enjoy it hot! Garnish with extra bacon or a sprinkle of Parmesan cheese, if desired.

Tips for Making the Best Zuppa Toscana Soup

  • Use a flavorful broth: The broth is the base of this soup, so using a good-quality chicken broth will enhance the overall flavor. You can even opt for homemade broth for a richer taste.
  • Customize the heat: For a spicier soup, choose hot Italian sausage or add a pinch of red pepper flakes.
  • Make it ahead: Zuppa Toscana can be made in advance and stored in the refrigerator for up to 3 days. The flavors will continue to meld, making it even tastier the next day.
  • Frozen kale option: If fresh kale isn’t available, you can use frozen kale instead. Just be sure to thaw and drain it before adding it to the soup.
See also  Chicken Stroganoff

Why You’ll Love Olive Garden Zuppa Toscana Soup

This homemade version of Zuppa Toscana Soup rivals the famous restaurant dish, offering a deliciously creamy and savory experience with every spoonful. The combination of savory sausage, crispy bacon, tender potatoes, and fresh kale makes it a satisfying, filling meal that’s perfect for any occasion. Whether you’re serving it as a comforting dinner or a side dish to your favorite Italian meal, this soup is sure to be a crowd-pleaser.

Serving and Storage Tips for Olive Garden Zuppa Toscana Soup

Serving Tips

  1. Serve with Crusty Bread: Zuppa Toscana Soup pairs wonderfully with a warm, crusty loaf of Italian bread or garlic bread. The bread is perfect for dipping into the creamy broth, adding to the hearty experience.
  2. Add a Sprinkle of Parmesan: For extra flavor, top each bowl of soup with freshly grated Parmesan cheese. This adds a salty, nutty finish that complements the richness of the soup.
  3. Serve with a Side Salad: A light, refreshing side salad with a tangy vinaigrette can balance the richness of the soup. Try a simple arugula or mixed greens salad with balsamic vinaigrette.
  4. Garnish with Extra Bacon or Kale: For added texture and visual appeal, garnish your Zuppa Toscana with a few crispy bacon bits or a few extra leaves of fresh kale.
  5. Serve in a Bread Bowl: For a fun and delicious twist, serve the soup in a hollowed-out bread bowl. This makes for an impressive presentation and a complete meal.

Storage Tips

  1. Refrigerating: Store any leftover Zuppa Toscana Soup in an airtight container in the refrigerator. It will keep for 3-4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally.
  2. Freezing: While this soup can be frozen, keep in mind that the cream and potatoes may change in texture upon thawing. To freeze, let the soup cool completely, then transfer it to an airtight container or freezer-safe bag. It will last for up to 3 months in the freezer. When you’re ready to eat, thaw overnight in the refrigerator and reheat on the stovetop, adding a little extra cream if necessary to restore its creamy texture.
  3. Reheating: When reheating, especially after freezing, you may notice the soup has thickened. Add a splash of chicken broth or cream to bring it back to the desired consistency. Stir occasionally to prevent the soup from sticking to the bottom of the pot.

1. Can I make Zuppa Toscana Soup ahead of time?

Yes! Zuppa Toscana Soup can be made ahead of time and stored in the refrigerator for up to 3 days. In fact, the flavors may develop and improve as the soup sits. Just reheat it gently on the stove before serving. If you’re planning to freeze it, be aware that the cream and potatoes may change in texture upon thawing, but it will still be delicious.

2. Can I substitute the kale in Zuppa Toscana Soup?

Yes, you can substitute the kale with other leafy greens such as spinach or Swiss chard. Keep in mind that the texture will be slightly different, but these greens will still provide a similar color and earthy flavor to the soup.

See also  Boston Cream Cupcakes

3. Is Zuppa Toscana Soup spicy?

The soup itself isn’t inherently spicy, but you can adjust the level of heat to your liking by using spicy Italian sausage or adding red pepper flakes to the soup. For a milder version, use sweet Italian sausage.

4. Can I make Zuppa Toscana Soup without bacon?

Yes, you can make Zuppa Toscana without bacon if you’d prefer to skip it. The bacon adds extra flavor and a crispy texture, but you can omit it or substitute with turkey bacon for a leaner version. The soup will still be delicious!

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Olive Garden Zuppa Toscana Soup

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This Zuppa Toscana Soup is a creamy, hearty classic inspired by Olive Garden’s popular dish. Featuring tender potatoes, savory Italian sausage, crispy bacon, and fresh kale in a flavorful creamy broth, it’s perfect for cozy dinners or entertaining guests.

  • Author: Stephanie
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 1x
  • Category: Soup, Main Dish
  • Cuisine: Italian-Inspired

Ingredients

Scale
  • 1 lb Italian sausage (mild or spicy)
  • 4 slices bacon, diced
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 4 medium russet potatoes, thinly sliced or diced
  • 2 cups kale, stems removed and leaves chopped
  • 1 cup heavy cream
  • 1/2 tsp crushed red pepper flakes (optional, for spice)
  • Salt and black pepper, to taste
  • Parmesan cheese (optional, for serving)

Instructions

1. Cook the Sausage and Bacon:

  1. In a large pot or Dutch oven, cook the Italian sausage over medium heat, breaking it into crumbles. Once browned and fully cooked, transfer it to a plate lined with paper towels to drain.
  2. In the same pot, cook the diced bacon until crispy. Remove with a slotted spoon and set aside, leaving about 1-2 tablespoons of bacon fat in the pot.

2. Sauté the Aromatics:

  1. Add the diced onion to the pot and sauté until softened, about 3-4 minutes.
  2. Stir in the minced garlic and cook for an additional minute, until fragrant.

3. Add the Potatoes and Broth:

  1. Pour in the chicken broth and bring it to a gentle boil.
  2. Add the potatoes and cook for 10-15 minutes, or until they are tender when pierced with a fork.

4. Add Kale and Cream:

  1. Reduce the heat to low. Stir in the cooked sausage, bacon, and chopped kale. Let the kale wilt for 2-3 minutes.
  2. Slowly pour in the heavy cream, stirring until combined.

5. Season and Serve:

  1. Add crushed red pepper flakes (if using) and season with salt and black pepper to taste.
  2. Ladle the soup into bowls and top with grated Parmesan cheese, if desired.

Notes

  • Kale Substitute: Swap kale for spinach if you prefer a milder green.
  • Make It Lighter: Use half-and-half instead of heavy cream for a lighter version.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.

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