Olive Garden Zuppa Toscana Soup Recipe
There’s nothing better than a big bowl of warm, creamy soup on a chilly day. One of my all-time favorites is Olive Garden’s Zuppa Toscana—a rich, flavorful soup filled with Italian sausage, potatoes, kale, and a creamy broth. It’s hearty, satisfying, and has just the right amount of spice to keep things interesting.I used to love going to Olive Garden just for this soup. Anytime I visited, I’d order the unlimited soup, salad, and breadsticks, knowing I was going back for at least two more bowls. But let’s be honest, eating out all the time isn’t always convenient or budget-friendly. So, I decided to figure out how to make it at home.After a few test runs, I finally got the recipe just right. Now, I make this homemade version of Zuppa Toscana all the time, and I actually think it’s better than the restaurant’s! It’s just as creamy, just as flavorful, and the best part? It’s super easy to make.If you love Olive Garden’s Zuppa Toscana but want to make it fresh at home, this recipe is for you.
Equipment
- Large pot or Dutch oven
- Cutting board & knife
- Ladle
- Wooden spoon or spatula
Ingredients
- 1 lb Italian sausage (mild or spicy)
- 4 slices bacon, chopped
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 3 medium Yukon Gold or Russet potatoes, sliced
- 2 cups kale, chopped
- 1 cup heavy cream
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
Instructions
- In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy.
- Remove the bacon and set it aside, leaving the grease in the pot.
- Add the Italian sausage to the pot and cook until browned, breaking it up as it cooks.
- Drain any excess grease, leaving about 1 tablespoon in the pot.
- Add the diced onion and cook for about 3 minutes until soft.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Pour in the chicken broth, scraping up any bits from the bottom of the pot.
- Add the sliced potatoes, salt, pepper, and red pepper flakes.
- Bring to a boil, then reduce heat and let simmer for 15 minutes until potatoes are tender.
- Stir in the chopped kale and let it soften for 2-3 minutes.
- Pour in the heavy cream and stir well.
- Let the soup cook for another 5 minutes, then turn off the heat.
- Ladle the soup into bowls and top with the crispy bacon.
- Serve hot with bread or salad on the side.