Olive Garden’s Zuppa Toscana soup is everything you could possibly want on a chilly day!
Creamy, savory, and hearty, this soup tastes like it came right out of Nonna’s kitchen.
Olive Garden has a reputation for making super comforting meals.
And this is like the creamier cousin of my favorite Italian sausage soup!
It’s a rustic blend of Italian sausage, thick bacon, potatoes, and kale in a super creamy broth.
Take a bite, and you’ll feel like you’re dining in the Italian countryside of Tuscany.
So if you’re in the mood for something cozy, put on a pot of Olive Garden’s Zuppa Toscana soup. It won’t disappoint.
Zuppa Toscana Soup
Olive Garden has an incredible lineup of soups. Gnocchi soup, minestrone, and pasta e fagioli are a few favorites.
But the best, hands down, is their Zuppa Toscana.
A bowl of this soup is like a big hug from an Italian grandma. It’s soul-warming!
Every savory spoonful is chunky, meaty, and decadent. And you have many options when it comes to types of sausage.
To make an authentic Olive Garden copycat, you need sweet Italian sausage (and thick-cut bacon!)
But you could use chicken sausage, Andouille, or even a vegan option if you like.
And for the full dine-in experience, pair it with breadsticks and a side salad. It’s the Olive Garden way.
What is Zuppa Toscana?
In Italian, zuppa translates to “soup” and Toscana refers to “Tuscany.” Put the two together, and you have Tuscan soup.
Tuscany is a region in Italy with a charming countryside setting. They have many incredible traditional foods, like pan Toscano and Panzanella.
Zuppa Toscana, though, is one for the books!
Hearty and bold, the savory flavors make it a fantastic addition to winter meals.
The classic version includes cannellini beans, Italian bacon, carrots, celery, potatoes, olive oil, spices, and Tuscan bread.
Olive Garden’s version is a little bit different. It’s a lot richer and meatier.
Yet, it’s equally delectable, nonetheless!
Ingredients
- Sweet Italian sausage. This is what makes it taste like Olive Garden’s version. However, if you want spicier soup, go with spicy Italian sausage instead.
- Bacon. Thick bacon holds up well to the creamy broth.
- Potatoes. Waxy new potatoes hold their shape well, making them one of the best types of potato for soup. Red and purple work, too. You can use Russet, but they may fall apart a bit.
- Garlic. You only need a few cloves. With the same ratio, you can also use storage-bought minced garlic instead.
- Onion. Yellow is the best. You can use white as well.
- Chicken broth. It gives the broth flavor without being overly bold like beef.
- Heavy cream. The higher fat content makes it super creamy. For a skinny version, use milk.
- Red pepper chili flakes. You need just a pinch. But I won’t stop you from kicking it up a notch!
- Salt and pepper. The soup would taste off without these two basic seasonings.
- Kale. Nutrient-dense kale is the main veggie component. If you don’t have kale, spinach will do.
- White wine vinegar. A splash of this acid will help cut through all the rich cream and fat.
How to Make Zuppa Toscana Soup
- Cook the bacon. Using a large pot or Dutch oven, cook the bacon until crispy. Remove and set aside on a paper towel-lined plate.
- Brown the sausage. Cook the sausage in the leftover bacon grease until browned. Set it aside with the bacon.
- Saute the onions. Add the onions to the pot. Cook them until they begin to tender. About 5 minutes.
- Add the garlic and potatoes. Add the garlic and potatoes to the onions. Cook for about 1 minute until the garlic becomes fragrant.
- Season with red pepper chili flakes, salt, and pepper. Season the root veggies and give them a good stir.
- Pour in the chicken broth. Pour the chicken broth over the veggie mixture and bring it to a boil. Reduce the heat and simmer for about 15 minutes. The potatoes should be tender.
- Add the kale, heavy cream, and meat. Stir in the kale, heavy cream, bacon, and sausage. Simmer for about 5 minutes.
- Season with white vinegar. Stir in the white wine vinegar and serve. Enjoy it with Tuscan bread or a garnish of parmesan cheese.
Tips for the Best Soup
- Make it spicy! For a spicy version, add red pepper chili flakes or use spicy Italian sausage. Or add both.
- Use Italian bacon like pancetta. It’s an Italian soup after all.
- Give it a nutrient boost with veggies and celery.
- Lighten up the broth with part milk and part half-n-half instead of cream.
- Skip the dairy entirely and use full-fat canned coconut milk. You’ll also need a dairy-free chicken broth substitute.
- Try it with dried Italian herbs for a flavor boost.
- Cut down on the grease by wiping the pot after cooking the meat. Then use extra virgin olive oil instead. It has a cleaner flavor and it’s a healthy fat.
- For a more keto-friendly version, skip the potatoes and use cauliflower.
- Chop everything into similar sized pieces for the perfect bite!
How to Store
Did you find you made too much soup? Not a problem.
To Store: transfer the cold leftovers into an airtight container and keep them in the fridge. Eat them within 3 days.
Can you freeze soup?
You can freeze some soups, but I don’t recommend it in this case. The creamy broth and the fats tend to separate.
So when you reheat it, the consistency won’t be the same.
More Soup Recipes You’ll Love
Hot and Sour Chicken Soup
Cowboy Soup
Italian Sausage Soup
Chicken Pot Pie Soup
Sweet Potato Soup
Zuppa Toscana Soup (Olive Garden Copycat Recipe)
12
servings20
minutes40
minutes260
kcalGet the Olive Garden experience at home with this Zuppa Toscana recipe! Made with sausage, bacon, potatoes, and cream, this hearty soup is always a surefire hit.
Ingredients
4 Strips of thick bacon, chopped
1 pound ground sweet Italian sausage
1 large yellow onion, diced
3 garlic cloves, minced
4 large potatoes, diced
Pinch red pepper chili flakes, optional
Salt and pepper to taste
6 cups chicken broth
4 cups kale, chopped
1 cup heavy cream
1 teaspoon white wine vinegar
Side of Olive Garden breadsticks or Tuscan bread, optional
Instructions
- In a large pot or Dutch oven on medium-high heat, cook the bacon until crispy. Transfer to a paper towel lined plate and set aside.
- In the bacon grease, brown the sweet Italian sausage on medium heat. About 5 to 10 minutes. Transfer to the same plate as the bacon and set aside.
- In the bacon and sausage grease, add the onions. Cook until they start to soften and the onions become translucent. Stir occasionally for about 5 to 8 minutes.
- Add the garlic and potatoes to the onions. Stir while cooking for 1 minute.
- Season the onions, garlic, and potatoes with red pepper chili flakes, salt, and pepper.
- Pour in the chicken broth and bring to a boil. Once boiling, reduce the heat and simmer for about 15 minutes. Potatoes should be fork-tender.
- Stir in the kale, heavy cream, cooked bacon, and cooked sweet Italian sausage. Continue to simmer until the kale has wilted. About 5 minutes.
- Stir in white wine vinegar and serve with a side of Olive Garden breadsticks or Tuscan bread. Mangia!
I have been making this for years. It is amazing, I cook for large groups of retired veterans, fire fighters, police, etc. on Wednesdays for over 30 years now. I upsize the recipe according to normal number that show up. I double all the meat and veggies and thinly cut the potatoes. I substitute baby spinach for the kale (served on the side), add lots of garlic, and use sweet onions instead of yellow. I also add sliced mushrooms and a bit of marsala to kick up the flavor. I usually add a lot of red pepper flakes and make about 8 quarts and seldom bring any home! Good times.
Sounds delicious, Jerry!