If you are craving a hearty, comforting soup that transports you straight to your favorite Italian restaurant, look no further than this Easy Olive Garden Zuppa Toscana Soup Recipe. Bursting with layers of savory sausage, tender potatoes, vibrant kale, and a luxuriously creamy broth, this soup captures all the warmth and flavor you want in a bowl. It’s simple enough for a weeknight meal but special enough to serve guests, making it a staple recipe you’ll return to time and time again.
Ingredients You’ll Need
The beauty of the Easy Olive Garden Zuppa Toscana Soup Recipe is how straightforward yet purposeful the ingredients are. Each component brings something essential—whether it’s the spicy Italian sausage adding depth, the potatoes providing a hearty texture, or the kale for a pop of healthy green and color.
- 1 pound spicy Italian ground sausage: Brings rich, savory flavor with a bit of a kick; swap mild if you prefer less heat.
- 4 tablespoons butter: Adds a silky richness to the sautéed onions and garlic base.
- ½ white onion (diced): Offers a subtle sweetness and aromatic foundation.
- 1 tablespoon minced garlic: Provides a punch of fragrant savoriness.
- 6 cups chicken broth: The heart of the soup, imparting deep, savory notes.
- 2 cups water: Balances the broth for the perfect consistency.
- 4-5 yellow potatoes (cut into 1-inch pieces): Supply satisfying texture and soak up all the flavors beautifully.
- 3 teaspoons salt (or to taste): Essential for bringing all flavors together.
- 1 teaspoon black pepper: Adds a subtle warmth and seasoning.
- 2 cups heavy cream: Creates the luscious, creamy finish that makes this soup irresistible.
- 4 cups chopped kale: Brightens the dish with vibrant color and a slight earthiness.
- Chopped bacon or bacon bits (optional): For a smoky crunch on top.
- Grated Parmesan cheese (optional): Adds a salty, umami-rich garnish to enhance every bite.
How to Make Easy Olive Garden Zuppa Toscana Soup Recipe
Step 1: Brown the Sausage
Start by heating a large pot over medium heat. Add your spicy Italian sausage and cook it until it’s beautifully browned, usually about 5 to 6 minutes. This step builds the base flavor for the entire soup. Use a slotted spoon to transfer the sausage to a plate, leaving the flavorful fat behind in the pot for the next stage.
Step 2: Sauté Onions and Garlic
Into the same pot, add the butter, letting it melt and mingle with the sausage drippings. Toss in the diced onion and sauté over medium heat until it turns translucent and soft, which takes about 5 minutes. Then add the minced garlic and cook for another minute until the kitchen fills with its irresistible aroma. This step adds layers of sweetness and aroma that set the stage perfectly for the broth.
Step 3: Add Broth, Water, and Potatoes
Pour in the chicken broth and water, then add the cubed potatoes along with salt and pepper. Bring everything to a boil, then reduce the heat and let it simmer until the potatoes are tender when pierced with a fork—usually around 10 to 15 minutes. This creates a rich, comforting base with tender morsels of potato that soak up all the goodness.
Step 4: Stir in Kale, Heavy Cream, and Sausage
Once the potatoes are tender, stir in the chopped kale and heavy cream. Return the cooked sausage to the pot and let everything simmer gently for a few more minutes so the flavors meld together. Taste the soup and add more salt or pepper if needed. The cream adds velvety body to this beloved classic, while the kale brings a fresh, slightly crisp bite.
How to Serve Easy Olive Garden Zuppa Toscana Soup Recipe
Garnishes
For that authentic finishing touch, sprinkle the soup with grated Parmesan cheese and a handful of crisp bacon bits if you want a smoky crunch. These toppings elevate the dish from great to unforgettable, adding texture, saltiness, and that irresistible cheese flavor.
Side Dishes
This soup pairs beautifully with crusty bread or warm garlic breadsticks to soak up every last drop of the creamy broth. A simple green salad or roasted vegetables also complement the richness of the soup and round out the meal perfectly.
Creative Ways to Present
If you’re serving this Easy Olive Garden Zuppa Toscana Soup Recipe for a gathering, try presenting it in mini bread bowls for a fun, rustic feel. You can also serve it in small cups as a starter before a bigger meal or ladle it over cooked pasta for a twist on a hearty stew. The possibilities to impress are endless!
Make Ahead and Storage
Storing Leftovers
Keep any leftover soup in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen after resting overnight! Just give it a good stir before reheating to reincorporate all the delicious ingredients.
Freezing
You can freeze this soup, but since it contains heavy cream, it may separate slightly when thawed. To minimize this, cool the soup completely first and freeze in airtight containers without the cream. Add fresh cream when reheating. Store for up to 2 months for a convenient homemade meal on busy days.
Reheating
Reheat gently on the stove over medium-low heat, stirring frequently to prevent scorching. If the soup has thickened, add a splash of water or broth to loosen it. Stir in any cream or dairy you set aside after thawing, and heat until just warmed through. Avoid boiling to keep the textures nice.
FAQs
Can I use turkey sausage instead of Italian sausage?
Absolutely! Turkey sausage is a leaner alternative that still adds plenty of flavor. Just choose a spicy or Italian-seasoned variety to keep the authentic taste of the soup.
What if I don’t have kale on hand?
You can swap kale for other hearty greens like spinach or Swiss chard. Just add them towards the end of cooking since these greens wilt quickly.
Is there a vegetarian version of the Easy Olive Garden Zuppa Toscana Soup Recipe?
Yes! Replace the sausage with plant-based sausage or sautéed mushrooms, and use vegetable broth instead of chicken broth. The creamy potatoes and kale will still deliver that satisfying richness.
How spicy is this soup?
The level of heat depends on the sausage you choose. Using spicy Italian sausage gives the soup a nice kick, but opting for mild sausage makes it kid-friendly without overwhelming spice.
Can I make this soup in a slow cooker?
This soup works well in a slow cooker, too. Brown the sausage first, then add all ingredients except cream and kale to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add cream and kale at the end and cook another 10-15 minutes before serving.
Final Thoughts
This Easy Olive Garden Zuppa Toscana Soup Recipe truly hits all the right notes for a soul-warming meal. It’s the kind of soup that invites cozy evenings, fills your kitchen with tantalizing aromas, and leaves everyone asking for seconds. I can’t wait for you to try it, share it, and make it a beloved staple in your own home!
Print
Easy Olive Garden Zuppa Toscana Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Description
This Easy Olive Garden Zuppa Toscana Soup recipe delivers a hearty, comforting bowl of flavorful Italian-inspired soup. Featuring spicy Italian sausage, tender potatoes, fresh kale, and creamy broth, it’s perfect for a quick weeknight meal or cozy lunch. With simple ingredients and straightforward steps, you can recreate this popular restaurant-style soup right at home in under 40 minutes.
Ingredients
Meat and Dairy
- 1 pound spicy Italian ground sausage (use mild for kid-friendly)
- 4 tablespoons butter
- 2 cups heavy cream
- Chopped bacon or bacon bits for topping (optional)
- Grated parmesan cheese for topping (optional)
Vegetables
- ½ white onion (diced)
- 1 tablespoon minced garlic
- 4–5 yellow potatoes (cut into 1-inch pieces)
- 4 cups chopped kale
Liquids and Seasonings
- 6 cups chicken broth
- 2 cups water
- 3 teaspoons salt (or to taste)
- 1 teaspoon black pepper
Instructions
- Cook the sausage: In a large pot over medium heat, sauté the spicy Italian ground sausage for 5-6 minutes until browned and cooked through. Use a slotted spoon to transfer the sausage to a plate and set aside, leaving the rendered fat in the pot.
- Sauté onions and garlic: In the same pot, add butter and sauté the diced white onion over medium heat until translucent, about 3-4 minutes. Add the minced garlic and sauté for another minute until fragrant, stirring frequently to prevent burning.
- Cook the potatoes: Pour in the chicken broth and water, then add the cut potatoes along with salt and black pepper. Bring the mixture to a boil over high heat, then reduce to a simmer. Cook until the potatoes are tender when pierced with a fork, approximately 12-15 minutes.
- Add kale, cream, and sausage: Stir in the chopped kale and heavy cream, allowing the kale to wilt and the soup to heat through. Return the cooked sausage to the pot and mix well. Taste the soup and adjust salt and pepper if needed.
- Serve: Ladle the soup into bowls and garnish with chopped bacon or bacon bits and grated parmesan cheese, if desired. Serve hot and enjoy your homemade Zuppa Toscana!
Notes
- For a milder soup, substitute spicy Italian sausage with mild Italian sausage.
- You can substitute kale with spinach if preferred, though kale gives a more authentic texture.
- Use Yukon gold or yellow potatoes for best results, as they hold their shape well.
- Make the soup ahead and refrigerate; it reheats well and flavors deepen over time.
- Optional toppings like bacon and parmesan enhance flavor but can be omitted for a lighter soup.
