If you’ve ever craved that soul-warming, hearty soup from your favorite Italian spot, then you’re in for a treat with this Olive Garden Zuppa Toscana Soup Recipe. This dish is a comforting blend of smoky bacon, savory sausage, tender potatoes, and vibrant kale all simmered together in a creamy, flavorful broth that dances on your taste buds. It’s the kind of soup that feels like a big warm hug on a chilly day, and once you try it, you’ll understand why it’s such a beloved classic.
Ingredients You’ll Need
Gathering the right ingredients is the first step to capturing the authentic flavor of this soup. Each component plays a vital role, from the crispiness of the bacon to the creaminess of the heavy cream, creating a perfect balance of texture, taste, and color.
- 1 pound bacon (cut into 1-inch pieces): Adds smoky, crispy richness that layers flavor beautifully.
- 1 medium sweet onion (finely chopped): Provides subtle sweetness and depth to the soup base.
- 6 cloves garlic (minced): Infuses aromatic warmth, enhancing every bite.
- 1 tablespoon dried oregano: Brings a classic Italian herb note that ties the flavors together.
- 1 pound pork sausage: Offers savory, juicy meatiness crucial for heartiness.
- 1 pound Italian mild pork sausage: Adds tender, flavorful meat with mild seasoning.
- 64 oz chicken stock: The soup’s flavorful broth base, contributing moisture and body.
- 3 teaspoons kosher salt (divided): Essential for seasoning at different stages, boosting every ingredient’s essence.
- 3 medium red potatoes (cut into ½-inch cubes): Provide comforting, tender chunks that soak up the soup’s flavors.
- 1 bunch lacinato kale (stems removed and roughly chopped): Adds bright green color, texture, and nutritious greens.
- ½ cup heavy cream: Makes the soup luxuriously creamy and smooth.
- ½ teaspoon red pepper flakes (optional): For those who love a delicate spicy kick.
How to Make Olive Garden Zuppa Toscana Soup Recipe
Step 1: Cook the Bacon Until Crispy
Start by heating a large, heavy-bottomed pot over medium-high heat, and cook your cut bacon pieces until they’re perfectly crispy, about 7 to 8 minutes. This step not only creates that irresistible bacon crunch but leaves behind flavorful grease that will be the cooking medium for the rest of the ingredients. Remove the bacon and set it aside on a paper towel-lined plate to drain.
Step 2: Sauté Onions and Garlic
Next, turn the heat to medium and toss in your finely chopped onions. Cook them gently until they’re lightly browned and fragrant, around 5 minutes. Then add minced garlic, stirring it in for just about a minute to release its aroma without burning. Sprinkle in a teaspoon of kosher salt and the dried oregano to build that classic Italian herb foundation.
Step 3: Brown Both Sausages
Now it’s time to add both your pork sausage and Italian mild sausage to the pot along with 2 teaspoons of kosher salt. Break the sausages apart with a wooden spoon, turning the heat up to high so they brown nicely for about 5 minutes. This step introduces a savory depth that is utterly irresistible.
Step 4: Add Potatoes and Chicken Stock, Then Simmer
Once the sausage is beautifully browned, add your cubed red potatoes followed by the chicken stock. Bring the mixture to a boil, then lower the heat and let it simmer for 10 to 12 minutes until the potatoes are tender when pierced with a fork. Taste the broth while cooking and add more salt if necessary to perfectly balance the flavors.
Step 5: Incorporate the Kale
While the soup is simmering, prepare your lacinato kale by removing the stems and roughly chopping the leaves. Stir the kale into the soup and allow it to cook for an additional five minutes. The kale will soften but still retain a little bite and a beautiful deep green color that brightens the dish.
Step 6: Finish with Cream
Turn off the heat and stir in half a cup of heavy cream. This luxurious addition smooths out the flavors and turns the broth into a luscious, creamy soup that feels indulgent but still wholesome.
Step 7: Serve and Garnish
Ladle your finished soup into bowls and top with the crispy bacon you saved earlier. If you enjoy a bit of heat, sprinkle red pepper flakes on top. Now you’re ready to sit back and bask in the deliciousness of the Olive Garden Zuppa Toscana Soup Recipe that you created from scratch!
How to Serve Olive Garden Zuppa Toscana Soup Recipe
Garnishes
Adding garnishes like extra crispy bacon bits or a sprinkle of red pepper flakes takes this soup from great to unforgettable. A little fresh cracked black pepper or a tiny drizzle of olive oil can also add a lovely finish and enhance the flavor depth.
Side Dishes
Serve this hearty soup alongside a warm, crusty Italian bread or garlic knots to mop up every creamy, flavorful drop. A crisp side salad with a zesty vinaigrette also pairs wonderfully, balancing the richness.
Creative Ways to Present
For a crowd, serve the soup in miniature bread bowls or rustic crocks to add an inviting touch. You can also sprinkle freshly grated Parmesan or Romano cheese on top for an extra layer of savory goodness everyone will appreciate.
Make Ahead and Storage
Storing Leftovers
This soup keeps well for up to 3 days when refrigerated in an airtight container. The flavors actually deepen overnight, so leftovers can taste even better. Just give it a good stir before reheating.
Freezing
You can freeze the Olive Garden Zuppa Toscana Soup Recipe in portions using freezer-safe containers or heavy-duty bags for up to 3 months. To maintain the best texture, consider adding the heavy cream fresh when reheating rather than freezing it with the soup.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring frequently to prevent scorching. If frozen, thaw the soup in the fridge overnight before reheating. Add a splash of chicken stock or water if it has thickened too much.
FAQs
Can I use a different type of sausage?
Absolutely! While pork sausage gives that classic taste, you can try turkey sausage or even a spicy Italian sausage to customize the heat level and flavor profile to your liking.
Is it necessary to use lacinato kale?
Lacinato kale is preferred for its texture and mild flavor, but you can substitute with other sturdy greens like Swiss chard or collard greens if that’s what you have on hand.
Can I make this soup vegetarian?
To make a vegetarian version, swap the sausage and bacon for mushrooms or plant-based meat alternatives and use vegetable stock instead of chicken stock. The flavors will be different but still delicious.
What if I don’t have heavy cream?
If you want to cut calories or don’t have heavy cream, you can use half-and-half or whole milk, though the soup won’t be as rich and creamy. Coconut milk is an interesting dairy-free option but will add its own subtle flavor.
How spicy is this soup with red pepper flakes?
The red pepper flakes add a gentle heat that awakens the flavors without overwhelming the dish. You can adjust the amount or leave them out completely depending on your spice preference.
Final Thoughts
This Olive Garden Zuppa Toscana Soup Recipe has such a special blend of textures, flavors, and colors that it quickly becomes a family favorite. Whether you make it on a busy weeknight or serve it at a cozy gathering, it offers warmth and comfort in every bowl. I promise once you try this recipe, you’ll want to keep it in your dinner rotation all year round!
Print
Olive Garden Zuppa Toscana Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Halal
Description
Experience the comforting flavors of Olive Garden’s Zuppa Toscana Soup, a hearty Italian-inspired dish packed with crispy bacon, savory pork sausage, tender red potatoes, and nutrient-rich kale, all simmered in a flavorful chicken stock and finished with a touch of creamy richness.
Ingredients
Meats
- 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. Use a slotted spoon to remove the bacon and place it on a paper towel-lined plate, leaving the bacon grease in the pot.
- Sauté Onions and Garlic: Lower the heat to medium and add the finely chopped onions. Cook until lightly browned, about 5 minutes. Add minced garlic and cook for an additional 1 minute. Season with 1 teaspoon of kosher salt and stir in dried oregano.
- Brown the Sausages: Add both types of pork sausages to the pot with 2 teaspoons of salt. Break up the meat with a wooden spoon and cook over high heat, browning the sausage evenly for 5 minutes.
- Add Potatoes and Stock: Stir in the cubed red potatoes followed by the chicken stock. Bring the mixture to a boil, then taste and adjust seasoning as needed. Cook until potatoes are tender, approximately 10-12 minutes, checking at 10 minutes and extending if necessary.
- Add the Kale: While the soup is simmering, remove the kale leaves from their stems and chop roughly. Add the kale to the soup and simmer for another 5 minutes until wilted and tender.
- Finish with Cream: Turn off the heat and stir in the heavy cream to add richness and creaminess to the soup.
- Serve and Garnish: Ladle the soup into bowls, topping each serving with the crispy bacon pieces and red pepper flakes if you prefer a spicy kick. Enjoy your comforting Zuppa Toscana!
Notes
- You can adjust the salt quantity according to your taste preference.
- For a spicier version, increase red pepper flakes or add a pinch of cayenne pepper.
- Kale can be substituted with spinach or Swiss chard if preferred.
- Leftovers store well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
- To reduce fat, consider using turkey sausage and less bacon or omit the cream.
