If you have been craving a cozy, hearty bowl of soup that bursts with flavor and feels like a warm hug on a chilly day, you have got to try this Olive Garden Zuppa Toscana Soup Recipe. It’s an irresistible blend of savory bacon, spicy sausage, tender potatoes, and fresh kale all brought together in a luxuriously creamy broth. This recipe brilliantly captures the rustic charm of a classic Italian favorite, making it perfect for sharing with family or impressing friends. Once you taste it, you’ll see why this Olive Garden Zuppa Toscana Soup Recipe is a beloved staple that deserves a spot in your culinary rotation.
Ingredients You’ll Need
What makes this Olive Garden Zuppa Toscana Soup Recipe so special starts with a few simple but carefully chosen ingredients that each play a starring role. From the smoky crispiness of bacon to the wholesome pop of kale and creamy finish of heavy cream, every element adds depth, texture, and color to create a perfectly balanced bowl.
- Bacon (1 pound, cut into 1-inch pieces): Provides smoky, crispy crunch that infuses the soup with irresistible flavor.
- Sweet onion (1 medium, finely chopped): Adds natural sweetness and a soft, buttery texture.
- Garlic (6 cloves, minced): Brings aromatic warmth and subtle pungency.
- Dried oregano (1 tablespoon): Offers herby earthiness that ties the flavors together.
- Pork sausage (1 pound): Adds juicy, savory richness and a little bit of spice.
- Italian mild pork sausage (1 pound): Balances the flavors with tender, flavorful meat.
- Chicken stock (64 oz): Creates a flavorful, comforting broth base.
- Kosher salt (3 teaspoons, divided): Essential for seasoning every layer of the soup perfectly.
- Red potatoes (3 medium, cut into ½-inch cubes): Bring hearty, creamy texture and soak up all the juices.
- Lacinato kale (1 bunch, stems removed and roughly chopped): Adds vibrant color, slight bitterness, and a nutritious boost.
- Heavy cream (½ cup): Gives the soup its signature creamy, luxurious finish.
- Red pepper flakes (½ teaspoon, optional): A subtle kick for those who like a little heat.
How to Make Olive Garden Zuppa Toscana Soup Recipe
Step 1: Cook the Bacon to Perfection
Start by cooking the bacon pieces in a large heavy-bottomed pot over medium-high heat until they are nice and crispy, about 7 to 8 minutes. The aroma here is intoxicating and signals that the base for our soup is ready. Once cooked, remove the bacon and let it rest on a paper towel-lined plate while leaving the flavorful bacon grease in the pot to build layers of taste in the next steps.
Step 2: Sauté Onions and Garlic
Lower the heat to medium and add the finely chopped onions to the bacon grease. Let them cook gently until lightly browned and incredibly fragrant, around 5 minutes. Then stir in the minced garlic and cook for just one more minute to avoid burning, adding a teaspoon of salt and the dried oregano. This mixture creates a flavorful aroma that makes your kitchen feel instantly inviting.
Step 3: Brown the Sausages
Now it’s time to add both types of Italian sausages along with 2 teaspoons of salt. Break them up using your wooden spoon and cook on high heat until they achieve a beautiful brown crust, about 5 minutes. This step locks in the meat’s juices and creates a hearty base, infusing the soup with meaty depth and richness.
Step 4: Add Potatoes and Stock, Then Simmer
Next, toss in the cubed red potatoes and pour in the 64 ounces of chicken stock. Bring everything to a boil, then reduce to a simmer. Let it cook for 10 to 12 minutes, checking the tenderness of the potatoes starting at the 10-minute mark. This is where all those flavors start melding together beautifully, and the potatoes soak up the savory broth, adding body to the soup.
Step 5: Incorporate Kale and Finish Cooking
While the soup simmers, prepare the kale by removing the tough stems and roughly chopping the leaves. Add the kale to the soup and cook for an additional 5 minutes until it softens just enough without losing its color or structure. This step adds a lovely pop of green and a subtle earthy bitterness that balances the richness perfectly.
Step 6: Stir in Heavy Cream
Now turn off the heat and gently stir in the half cup of heavy cream. This final touch makes the soup creamy and indulgent, rounding out the flavors to create the classic texture and warmth you expect from this Olive Garden Zuppa Toscana Soup Recipe.
Step 7: Serve with Bacon and Optional Heat
Dish the soup into bowls and sprinkle the reserved crispy bacon on top for that perfect crunch with every spoonful. If you love a little spice, add a pinch of red pepper flakes to elevate the experience. Then sit back, savor every bite, and enjoy the comforting magic of this homemade classic.
How to Serve Olive Garden Zuppa Toscana Soup Recipe
Garnishes
Beyond the crispy bacon and red pepper flakes, you can elevate your presentation with a sprinkle of freshly chopped parsley or a grind of black pepper. These small touches brighten the dish and add eye appeal that makes the meal feel extra special.
Side Dishes
This soup pairs wonderfully with crusty Italian bread or warm garlic knots to soak up every last drop of the broth. A fresh side salad with lemon vinaigrette can also provide a crisp contrast if you want something lighter to balance out the richness.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out sourdough bread bowls, turning the container itself into an edible side. Another idea is to top it with shredded Parmesan or a dollop of pesto to add extra layers of flavor and visual interest.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the refrigerator for up to 3 days when stored in an airtight container. The flavors even deepen overnight, making it a great option for meal prepping or saving delicious lunches throughout the week.
Freezing
You can freeze the Olive Garden Zuppa Toscana Soup Recipe, but it’s best to do so before adding the heavy cream to avoid separation. Freeze in portion-sized containers for up to 3 months, then thaw in the refrigerator before reheating and stirring in fresh cream.
Reheating
When reheating, warm the soup gently over medium-low heat to prevent curdling and stir frequently. If needed, add a splash of chicken stock or cream to revive the silky texture. Top with freshly crisped bacon again to maintain the signature crunch.
FAQs
Can I use kale substitutes for this soup?
Absolutely! If you’re not a fan of kale, you can substitute with spinach, Swiss chard, or collard greens. Just add them a little later in the cooking process since these greens tend to cook faster.
Is there a way to make this recipe vegetarian?
Yes, you can swap the bacon and sausage for plant-based alternatives or hearty mushrooms, and use vegetable broth instead of chicken stock. The soup will still be flavorful and satisfying with those tweaks.
How spicy is the Olive Garden Zuppa Toscana Soup Recipe?
The original recipe is mildly spicy thanks to the optional red pepper flakes. You can adjust the heat by adding more or omitting them altogether depending on your preference.
Can I prepare this soup in an Instant Pot or slow cooker?
Definitely. For an Instant Pot, use the sauté function for browning and then pressure cook for about 10 minutes. In a slow cooker, brown the meats first, then add all ingredients except cream and kale; add those in the last 30 minutes of cooking.
What type of potatoes work best in this recipe?
Red potatoes are preferred because they hold their shape well and have a creamy texture. However, Yukon Gold potatoes can also be a great choice if you want a slightly buttery flavor.
Final Thoughts
If you want a soup that tastes like it was made with love and fills your home with delightful aromas, this Olive Garden Zuppa Toscana Soup Recipe will not disappoint. It’s easy enough to make any day but impressive enough to share at gatherings. Dive in, savor each spoonful, and watch this recipe become a beloved classic in your kitchen just as it is in many hearts around the world.
Print
Olive Garden Zuppa Toscana Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Description
Olive Garden’s Zuppa Toscana Soup is a hearty and flavorful Italian-inspired soup featuring crispy bacon, savory pork sausages, tender red potatoes, and nutrient-rich kale, all simmered in a rich chicken broth and finished with a touch of creamy heavy cream. Perfect for a comforting meal any day of the week.
Ingredients
Meat and Protein
- 1 pound bacon (cut into 1-inch pieces)
- 1 pound pork sausage
- 1 pound Italian mild pork sausage
Vegetables and Herbs
- 1 medium sweet onion (finely chopped)
- 6 cloves garlic (minced)
- 1 tablespoon dried oregano
- 3 medium red potatoes (cut into ½-inch cubes)
- 1 bunch lacinato kale (stems removed and roughly chopped)
Liquids and Dairy
- 64 oz chicken stock
- ½ cup heavy cream
Seasonings
- 3 teaspoons kosher salt (divided, more if needed)
- ½ teaspoon red pepper flakes (optional)
Instructions
- Cook the Bacon: In a large, heavy-bottomed pot, cook the cut bacon pieces over medium-high heat until crispy, about 7-8 minutes. Remove the bacon with a slotted spoon onto a paper towel-lined plate, leaving the bacon grease in the pot.
- Sauté Onions and Garlic: Reduce heat to medium and add the finely chopped onions. Cook until lightly browned, approximately 5 minutes. Add minced garlic and cook for another 1 minute. Season with 1 teaspoon of kosher salt and the dried oregano.
- Brown the Sausages: Add both pork sausage varieties and 2 teaspoons of kosher salt to the pot. Break up the sausage with a wooden spoon and cook over high heat until browned, about 5 minutes.
- Add Potatoes and Stock: Stir in the cubed red potatoes followed by the chicken stock. Bring the mixture to a boil, taste to adjust seasoning if needed, and simmer for 10-12 minutes until potatoes are tender. If after 10 minutes the potatoes are not fully cooked, allow an additional 2 minutes.
- Cook the Kale: Add the roughly chopped kale to the soup and cook for another 5 minutes until the kale is tender.
- Finish the Soup: Turn off the heat and stir in the heavy cream evenly throughout the soup.
- Serve: Ladle the soup into bowls, topping each serving with the reserved crispy bacon and red pepper flakes for heat, if desired. Enjoy your warm, comforting Zuppa Toscana soup!
Notes
- If you prefer a spicier soup, increase the amount of red pepper flakes to taste.
- For a lighter version, you can substitute half-and-half for heavy cream.
- Ensure the kale stems are removed as they can be tough and fibrous.
- The soup can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.
- Adjust salt based on your dietary preferences and the saltiness of your chicken stock.
