Olive Garden Zuppa Toscana Soup Recipe

Introduction

Zuppa Toscana is a hearty and comforting Italian soup that combines savory sausage, crispy bacon, tender potatoes, and fresh kale in a creamy broth. This Olive Garden-inspired recipe is perfect for warming up on chilly days and impressing family and friends with authentic flavors.

Ingredients

• 1 pound bacon (cut into 1-inch pieces)
• 1 medium sweet onion (finely chopped)
• 6 cloves garlic (minced)
• 1 tablespoon dried oregano
• 1 pound pork sausage
• 1 pound Italian mild pork sausage
• 64 oz chicken stock
• 3 teaspoons kosher salt (divided, more if needed)
• 3 medium red potatoes (cut into ½-inch cubes)
• 1 bunch lacinato kale (stems removed and roughly chopped)
• ½ cup heavy cream
• ½ teaspoon red pepper flakes (optional)

Instructions

1. Step 1: In a large, heavy-bottomed pot, cook the bacon pieces over medium-high heat until crispy, about 7–8 minutes. Remove the bacon with a slotted spoon and place it on a paper towel-lined plate. Leave the bacon grease in the pot.
2. Step 2: Reduce the heat to medium and add the chopped onions. Cook until lightly browned, about 5 minutes. Stir in the minced garlic and cook for another minute. Add 1 teaspoon of salt and the dried oregano.
3. Step 3: Add both types of sausage along with 2 teaspoons of salt. Break the sausage into pieces with a wooden spoon and cook over high heat until browned, about 5 minutes.
4. Step 4: Add the cubed potatoes and chicken stock. Bring the soup to a boil, then taste and adjust seasoning as needed. Simmer for 10–12 minutes until potatoes are tender, checking at 10 minutes and cooking a bit longer if necessary.
5. Step 5: Add the chopped kale to the soup and cook for an additional 5 minutes until tender.
6. Step 6: Turn off the heat and stir in the heavy cream.
7. Step 7: Ladle the soup into bowls and top with the crispy bacon and red pepper flakes if you like a little heat. Serve warm and enjoy.

Tips & Variations

• For a lighter version, substitute the heavy cream with half-and-half or milk, though the soup will be less creamy.
• Use spicy Italian sausage instead of mild for a more robust flavor.
• Baby spinach can be used instead of kale for a milder taste.
• Adjust the amount of red pepper flakes to your preferred spice level or omit if you prefer no heat.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat, stirring occasionally to prevent scorching. Avoid boiling after adding the cream to keep the texture smooth.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

This recipe relies heavily on sausage and bacon for flavor, but you can substitute with plant-based sausage and use vegetable broth instead of chicken stock. Add extra vegetables like mushrooms for depth.

Can I freeze Zuppa Toscana?

Yes, you can freeze the soup before adding the cream. Store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and heat gently, then stir in the cream just before serving.

Olive Garden Zuppa Toscana Soup Recipe

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★★★★★

4.7 from 85 reviews

• Author: Jake
• Total Time: 50 minutes
• Yield: 6 servings 1x

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Description

This Olive Garden Zuppa Toscana Soup recipe is a hearty and comforting Italian-inspired soup featuring crispy bacon, flavorful sausages, tender red potatoes, and nutrient-rich kale all simmered in a savory chicken broth and finished with a touch of creamy heavy cream. Perfect for a cozy meal, this soup combines robust flavors and satisfying textures.

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Ingredients

Scale 1x2x3x

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 Seasonings

• 64 oz chicken stock
• 3 teaspoons kosher salt (divided, more if needed)
• ½ cup heavy cream
• ½ teaspoon red pepper flakes (optional)

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Instructions

1. Cook the bacon: In a large, heavy-bottomed pot, cook the cut bacon pieces on medium-high heat for about 7-8 minutes until crispy. Once crispy, remove the bacon using a slotted spoon and place it on a paper towel-lined plate to drain. Leave the bacon grease in the pot for added flavor.
2. Sauté onion and garlic: Reduce heat to medium and add the finely chopped onions to the pot. Cook until lightly browned, about 5 minutes. Add the minced garlic and cook for an additional minute. Season with 1 teaspoon of kosher salt and sprinkle in the dried oregano to release their flavors.
3. Brown the sausages: Add both the pork sausage and Italian mild pork sausage to the pot. Add 2 teaspoons of kosher salt and break up the meat with a wooden spoon. Increase the heat to high and cook for about 5 minutes until the sausages are nicely browned and cooked through.
4. Add potatoes and stock: Stir in the cubed red potatoes, then pour in the chicken stock. Bring the mixture to a boil. Taste and adjust seasoning as needed. Continue boiling for 10-12 minutes until the potatoes are tender, checking at 10 minutes and cooking a bit longer if necessary.
5. Cook the kale: While the soup simmers, prepare the kale by removing the stems and roughly chopping the leaves. Add the kale to the pot and cook for an additional 5 minutes so it softens but retains its color and texture.
6. Finish with cream: Turn off the heat and stir in the heavy cream, gently incorporating it into the soup to add richness.
7. Serve: Ladle the soup into bowls, topping each serving with the crispy bacon pieces. Sprinkle red pepper flakes over the top for a spicy kick if desired. Serve hot and enjoy this flavorful soup.

Notes

• Use mild or spicy Italian sausage based on your preference.
• Red potatoes are preferred for their waxy texture and ability to hold shape in soup.
• Adjust red pepper flakes according to your spice tolerance or omit for mild flavor.
• For a lighter option, substitute heavy cream with half-and-half or whole milk, but the soup will be less creamy.
• Leftover soup can be refrigerated up to 3 days and reheated gently on stovetop.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-American

Keywords: Zuppa Toscana, Olive Garden soup, Italian sausage soup, creamy kale soup, bacon soup, hearty soup, comfort food