Olive Garden Zuppa Toscana Soup Recipe

Introduction

Zuppa Toscana is a comforting Italian soup packed with savory sausage, tender potatoes, and hearty kale. This homemade version captures the rich flavors made famous by Olive Garden, perfect for a cozy meal any day of the week.

Ingredients

• 1 pound mild Italian sausage, hot or mild
• 1/2 cup diced bacon
• 1 tablespoon unsalted butter
• 1 large onion, finely chopped
• 6 cloves garlic, minced
• 3 tablespoons flour
• 6 cups low-sodium chicken broth
• 1 cube beef bouillon, crushed
• 4-5 small Russet potatoes, about 1 pound, rinsed and sliced into 1/4-inch slices
• 1 cup half and half or heavy cream
• 3 cups chopped kale, hard stems removed (substitute with baby spinach leaves or Swiss chard if preferred)
• 1/2 teaspoon salt
• 1/4 teaspoon cracked black pepper
• 1 teaspoon each: mustard powder, dried parsley, ground fennel
• 1/2 teaspoon each: dried oregano, dried basil
• 1/4 teaspoon red chili flakes (optional, adjust to taste)
• Grated Parmesan, for serving

Instructions

1. Step 1: In a heavy-based pot or Dutch oven, cook the sausage over medium-high heat. Use a wooden spoon to break up the meat as it cooks. After about 10 minutes, when the sausage is browned and fully cooked, drain off most of the oil, leaving roughly 1 teaspoon of drippings in the pot. Transfer the cooked sausage to a plate.
2. Step 2: In the same pot, cook the bacon over medium heat until crispy, about 2 minutes. Drain the pot, reserving around 1-2 teaspoons of bacon drippings, then transfer the bacon to the plate with the sausage.
3. Step 3: Add the reserved drippings and butter to the pot. Add the onions and cook over medium heat until softened, about 5 minutes.
4. Step 4: Stir in the garlic and cook until fragrant, about 1 minute.
5. Step 5: Add the flour and stir continuously for 2 minutes, until the raw flour smell is gone.
6. Step 6: Turn heat to high and pour in the chicken broth. Bring to a boil. Season the broth with crushed bouillon and the salt, pepper, mustard powder, parsley, fennel, oregano, basil, and red chili flakes if using.
7. Step 7: Add the sliced potatoes to the boiling broth and cook until fork-tender, about 10 minutes.
8. Step 8: Lower heat to medium. Stir in the heavy cream, cooked sausage, bacon, and kale. Simmer for 2 minutes until the kale softens.
9. Step 9: Serve hot topped with grated Parmesan. Enjoy your homemade Zuppa Toscana!

Tips & Variations

• For a lighter soup, substitute half and half with whole milk or add more kale instead of cream.
• Use spicy Italian sausage for added heat or turkey sausage for a leaner option.
• If kale is too bitter for your taste, baby spinach is a milder substitute that still adds color and nutrients.
• Adding a splash of white wine when cooking the onions enhances the depth of flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over medium heat, stirring occasionally. The soup may thicken when chilled; add a splash of broth or water when reheating to reach desired consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, you can omit the sausage and bacon, and use vegetable broth instead of chicken broth. For added protein, try adding cooked beans or tofu.

Can I prepare this soup ahead of time?

This soup can be made a day in advance. Store it in the refrigerator and reheat before serving. The flavors develop even more after resting overnight.

Olive Garden Zuppa Toscana Soup Recipe

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Enjoy a comforting bowl of Olive Garden-inspired Zuppa Toscana Soup, featuring flavorful Italian sausage, crispy bacon, tender potatoes, and nutritious kale simmered in a creamy broth spiced with herbs and seasonings. This hearty stovetop soup is perfect for cozy dinners and brings a taste of the beloved restaurant classic to your home kitchen.

• Author: Jeannette
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Meat and Fat

• 1 pound mild Italian Sausage, hot or mild
• 1/2 cup diced bacon
• 1 tablespoon unsalted butter

Vegetables

• 1 large onion, finely chopped
• 6 cloves garlic, minced
• 4–5 small Russet potatoes, about 1 pound, rinsed and sliced into 1/4-inch slices
• 3 cups chopped kale, hard stems removed (substitute with baby spinach leaves or Swiss chard if desired)

Liquids and Broth

• 6 cups low-sodium chicken broth
• 1 cube beef bouillon, crushed
• 1 cup half and half or heavy cream

Seasonings

• 1/2 teaspoon salt
• 1/4 teaspoon cracked black pepper
• 1 teaspoon mustard powder
• 1 teaspoon dried parsley
• 1 teaspoon ground fennel
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red chili flakes (optional, adjust to taste)

For Serving

• Grated Parmesan cheese

Instructions

1. Cook Sausage: In a heavy-based pot or Dutch oven, cook the Italian sausage over medium-high heat. Use a wooden spoon to break up the meat as it cooks. After about 10 minutes, or when browned and fully cooked, drain off most of the oil, leaving roughly 1 teaspoon of drippings in the pot. Transfer the cooked sausage to a plate.
2. Cook Bacon: In the same pot, cook the diced bacon over medium heat until crispy, about 2 minutes. Drain the pot, reserving 1-2 teaspoons of bacon drippings, then transfer bacon to the plate with the sausage.
3. Sauté Onions: Add the reserved drippings and butter back to the pot. Add the finely chopped onions and cook over medium heat until softened, about 5 minutes.
4. Add Garlic: Stir in the minced garlic and cook until fragrant, about 1 minute.
5. Make Roux: Add the flour and stir continuously for 2 minutes over medium heat until the raw flour smell dissipates.
6. Add Broth and Seasonings: Increase heat to high and pour in the chicken broth. Bring to a boil and add the crushed beef bouillon and all listed seasonings (salt, black pepper, mustard powder, dried parsley, ground fennel, dried oregano, dried basil, and optional red chili flakes).
7. Cook Potatoes: Add the sliced Russet potatoes to the boiling broth and cook until fork-tender, about 10 minutes.
8. Finish Soup: Lower heat to medium and stir in the half and half or heavy cream, cooked sausage, bacon, and chopped kale. Let simmer for 2 minutes until the kale softens.
9. Serve: Ladle soup into bowls and garnish with grated Parmesan cheese as desired. Enjoy warm!

Notes

• Substitute kale with baby spinach or Swiss chard for a milder green.
• Adjust spiciness by modifying the amount of red chili flakes or choosing mild versus hot Italian sausage.
• Use low-sodium broth and bouillon to better control the saltiness of the soup.
• For a richer soup, use heavy cream instead of half and half.
• Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stovetop.

Keywords: Zuppa Toscana, Olive Garden soup, Italian sausage soup, creamy potato soup, kale soup, hearty soup, Italian-American cuisine