If you’re craving a cozy, flavorful bowl that feels like a warm hug on a chilly day, the Olive Garden Zuppa Toscana Soup Recipe is absolutely what you need. This beloved classic combines smoky bacon, savory Italian sausage, tender potatoes, and vibrant kale all swimming in a creamy, seasoned broth that’s utterly addictive. It’s easy enough to make any night of the week, yet fancy enough to impress family and friends. Let me take you step-by-step through making this comforting soup that quickly becomes a family favorite with every spoonful.
Ingredients You’ll Need
Gathering the right ingredients is the key to making this soup shine. Each component has a crucial role, with flavors and textures coming together beautifully to create that signature Olive Garden magic.
- Bacon (4 oz., finely chopped): Adds a smoky, salty crunch that perks up every bite.
- Sweet onion (1 small, finely diced): Offers a subtle sweetness and soft texture that balances the richness.
- Garlic (4 cloves, finely minced): Brings aromatic depth and a punch of savory flavor.
- Italian sausage (1 lb., ground mild or hot): Delivers hearty, spiced meatiness and a satisfying bite.
- Chicken broth (6 cups, regular sodium): Forms the flavorful base for the soup’s rich, comforting broth.
- Russet potatoes (2 lbs., cut into ½-inch cubes): Provide heartiness and a creamy texture when cooked tender.
- Salt (1 teaspoon, to taste): Enhances all the natural flavors in the soup.
- Red pepper flakes (¼-½ teaspoon): Adds a gentle heat that lifts the dish without overpowering it.
- Black pepper (¼ teaspoon): Brings a subtle kick and complexity.
- Half and half (1 cup, or heavy cream or milk): Creates the soup’s signature creamy richness without weighing it down.
- Kale (4 cups, ribs removed and coarsely chopped): Adds vibrant color, nutrition, and a satisfying leafy texture.
How to Make Olive Garden Zuppa Toscana Soup Recipe
Step 1: Cook the Bacon
Start by adding the finely chopped bacon to a large Dutch oven over medium heat. Let it cook for about 7 to 8 minutes until it’s perfectly crisp and golden. Then, scoop out the bacon pieces with a slotted spoon and let them drain on a paper towel. This bacon will bring that smoky, savory backbone that makes this soup unforgettable.
Step 2: Cook the Veggies
Using the bacon grease left in the pot, toss in the finely diced onion. Sauté the onions for 2 to 3 minutes until they soften and become translucent. Next, add the minced garlic and cook for just 30 seconds more until it releases its fragrant aroma. This step builds a flavorful base to layer your soup’s richness on.
Step 3: Add the Ground Sausage
Push the onion and garlic mixture to the side, then add your ground Italian sausage directly to the Dutch oven. Cook for about 7 to 8 minutes until the sausage is fully cooked through. Break it apart with a potato masher or spatula to get smaller crumbles throughout the soup. Drain all the fat from the pot, leaving just 2 tablespoons for cooking the next steps. This keeps the soup rich without becoming greasy.
Step 4: Add Broth and Potatoes
Pour in 6 cups of chicken broth and add the cubed russet potatoes. Season everything with salt, red pepper flakes, and black pepper, then stir to combine. These seasonings bring subtle spiciness and depth that perfectly complement the creamy elements you’ll add later.
Step 5: Cook the Soup
Turn your heat to high and bring the soup to a rolling boil. Once boiling, reduce to medium-low, cover with a lid, and let it simmer gently for 15 to 20 minutes until the potatoes are tender and easily pierced with a fork. This slow cooking melds the flavors and creates a hearty, comforting broth.
Step 6: Add Cream and Kale
Finally, pour in 1 cup of half and half (or your choice of cream or milk) and stir to fully incorporate the creaminess. Add in the coarsely chopped kale and return the reserved crispy bacon pieces to the pot. Give the soup a couple of minutes to slightly cool and wilt that kale just right. This step adds gorgeous color and texture contrast, finishing off the soup in true Olive Garden style.
How to Serve Olive Garden Zuppa Toscana Soup Recipe
Garnishes
To make your soup presentation pop, sprinkle some freshly chopped parsley over the top just before serving. If you want extra indulgence, a sprinkle of freshly grated Parmesan cheese adds salty complexity that complements the creamy broth beautifully.
Side Dishes
This soup shines alongside crusty garlic bread or a warm baguette for sopping up every last drop. A simple green salad with a tangy vinaigrette also balances the richness and adds a fresh, crisp contrast.
Creative Ways to Present
For a special touch, serve the Olive Garden Zuppa Toscana Soup Recipe in individual bread bowls for that fun, rustic vibe. Alternatively, top the soup with crispy pancetta or a drizzle of chili oil for an exciting flavor twist everyone will love.
Make Ahead and Storage
Storing Leftovers
You can store leftover soup in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making reheated portions even tastier.
Freezing
This soup freezes well, but it’s best to leave out the kale when freezing and add fresh kale when reheating to prevent it from becoming mushy. Freeze portions in freezer-safe containers for up to 3 months.
Reheating
Reheat gently on the stove over medium-low heat, stirring occasionally to prevent scorching. Add the fresh kale and cooked bacon near the end of reheating for maximum freshness and texture.
FAQs
Can I use turkey bacon instead of regular bacon?
Yes, turkey bacon works fine, but the flavor won’t be quite as smoky and rich. You might want to add a dash of smoked paprika to mimic that smoky flavor.
Is kale essential, or can I substitute another green?
Kale is traditional and adds great texture, but you can use spinach or collard greens as a substitute if needed. Just add them near the end so they don’t overcook.
Can I make this soup vegetarian?
Absolutely! Substitute the sausage and bacon with plant-based options or mushrooms, and use vegetable broth instead of chicken broth for a meatless version that’s still hearty.
What’s the best way to thicken this soup if it’s too thin?
If your soup isn’t as thick as you like, try simmering it uncovered for a few extra minutes or add a slurry of cornstarch mixed with cold water to thicken gently.
Can I prepare this soup in a slow cooker?
Yes! Brown the bacon and sausage first, then transfer everything except the cream and kale to the slow cooker. Cook on low for 6 to 8 hours or high for 3 to 4 hours. Add the cream and kale last, cooking for another 15 minutes before serving.
Final Thoughts
This Olive Garden Zuppa Toscana Soup Recipe brings that authentic, comforting taste right into your kitchen with simple ingredients and straightforward steps. It’s the perfect bowl to warm you up and impress your loved ones. Trust me, once you make it, you’ll find yourself coming back to this recipe again and again. So grab your pot and get cooking — your new favorite soup awaits!
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Olive Garden Zuppa Toscana Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Description
This Olive Garden Zuppa Toscana Soup recipe brings a hearty blend of Italian sausage, crispy bacon, tender potatoes, and fresh kale simmered in a creamy chicken broth. It’s a comforting and flavorful soup that’s perfect for satisfying cravings on a chilly day.
Ingredients
Meat and Protein
- 4 oz. bacon (finely chopped)
- 1 lb. Italian sausage (ground, mild or hot)
Vegetables
- 1 small sweet onion (finely diced)
- 4 cloves garlic (finely minced)
- 2 lbs. russet potatoes (cut into ½-inch cubes)
- 4 cups kale (ribs removed and coarsely chopped)
Liquids and Dairy
- 6 cups chicken broth (regular sodium)
- 1 cup half and half (heavy cream, or milk as an alternative)
Spices and Seasonings
- 1 teaspoon salt (to taste)
- ¼–½ teaspoon red pepper flakes
- ¼ teaspoon black pepper
Instructions
- Cook the bacon: Add the finely chopped bacon to a large Dutch oven over medium heat and sauté for 7-8 minutes until fully cooked and crispy. Use a slotted spoon to remove the bacon pieces and drain them on a paper towel to remove excess grease.
- Cook the veggies: In the same pot with the reserved bacon grease, add the diced sweet onion. Cook for 2-3 minutes until the onion becomes tender and translucent. Then add the minced garlic and sauté for an additional 30 seconds until fragrant.
- Add the ground sausage: Push the cooked onions to the side of the pot and add the ground Italian sausage. Cook for 7-8 minutes, stirring and breaking apart the meat with a potato masher to ensure fine crumbles. Keep 2 tablespoons of fat in the pot and carefully drain the rest.
- Add broth and potatoes: Pour in the 6 cups of chicken broth, then add the cubed potatoes, salt, red pepper flakes, and black pepper. Stir well to combine all ingredients evenly.
- Cook the soup: Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to medium-low, cover with a lid, and simmer the soup for 15-20 minutes until the potatoes are tender and cooked through.
- Add cream and kale: Stir in the half and half to add creamy texture, then add the chopped kale and cooked bacon pieces. Mix well and allow the soup to cool for a few minutes before serving. Garnish with fresh parsley if desired.
Notes
- You can substitute half and half with heavy cream or milk for a lighter or richer texture.
- Adjust red pepper flakes to control the level of spiciness.
- Use mild or hot Italian sausage based on your heat preference.
- For a lower sodium option, use low-sodium chicken broth and reduce added salt.
- Leftovers taste great and can be refrigerated for up to 3 days.
