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Olive Garden Zuppa Toscana Soup Recipe

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★★★★★

4.5 from 84 reviews

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.

Ingredients

Scale

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

Find it online: https://topreci.com/olive-garden-zuppa-toscana-soup-recipe/