If you have a craving for a soul-soothing bowl of warmth that feels like a hug in a bowl, you absolutely need to try this Olive Garden Zuppa Toscana Soup – A Comforting Italian Classic Recipe. It’s a luscious blend of savory Italian sausage, crispy bacon, tender potatoes, and fresh kale swimming in a garlicky, creamy broth that’s nothing short of magical. Every spoonful is bursting with layers of flavor that will transport you straight to Italy, making it the perfect choice for chilly evenings or anytime you need a bit of cozy comfort on your plate.
Ingredients You’ll Need
These ingredients may seem simple, but each one plays a crucial role in creating the rich, hearty texture and robust flavors that make this Olive Garden Zuppa Toscana Soup – A Comforting Italian Classic Recipe so unforgettable. From the spicy depth of Italian sausage to the fresh bitterness of kale, every component complements each other perfectly.
- 1 pound Italian sausage (mild or spicy): Provides the savory, flavorful foundation—choose based on your preferred heat level.
- 4 strips bacon (chopped): Adds smoky crispness that elevates every bite with a delightful crunch.
- 1 small onion (diced): Lends sweetness and depth as it softens in the pot.
- 3 cloves garlic (minced): Infuses the broth with aromatic punch and classic Italian flair.
- 4 cups russet potatoes (sliced into thin half-moons): Brings hearty substance and absorbs the soup’s savory flavors beautifully.
- 4 cups chicken broth: The flavorful liquid base that ties all ingredients together with a rich savory essence.
- 1 cup water: Helps balance the broth concentration while cooking the potatoes perfectly.
- 1 cup heavy cream: Creates the signature creamy texture that makes this soup so indulgent and satisfying.
- 2 cups chopped kale (stems removed): Adds vibrant color, nutrients, and a slight earthy bitterness that brightens the dish.
- Salt and black pepper to taste: Essential for seasoning and enhancing every flavor in the soup.
- 1/2 teaspoon crushed red pepper flakes (optional): For those who like a gentle spicy kick.
How to Make Olive Garden Zuppa Toscana Soup – A Comforting Italian Classic Recipe
Step 1: Crisp the Bacon
Begin by heating a large pot or Dutch oven over medium heat, then cook the chopped bacon until it becomes irresistibly crispy. This step not only delivers texture but also releases flavorful fat, which will infuse the soup with that unforgettable smoky undertone. Once crisp, remove the bacon with a slotted spoon and set it aside, saving that delicious bacon fat for the next step.
Step 2: Brown the Italian Sausage
In the same pot with the bacon fat, add the Italian sausage and cook it until it’s nicely browned, using a spoon to break it up into crumbles. The browned bits at the bottom add tons of flavor. If there’s excess grease, drain it carefully to avoid greasiness, but keep enough for that rich mouthfeel.
Step 3: Sauté Onion and Garlic
Add the diced onion to the pot and cook it for 3 to 4 minutes until it softens and becomes translucent. Then stir in the minced garlic and cook it for about one more minute. This step develops a fragrant base that complements the meaty sausage and smoky bacon perfectly.
Step 4: Cook the Potatoes
Now it’s time to add those thinly sliced russet potatoes along with the chicken broth and water. Bring the mixture to a rolling boil, then reduce the heat to let it simmer gently. Cook for 15 to 20 minutes until the potatoes become tender and soak up that glorious broth, creating the hearty texture central to this Olive Garden Zuppa Toscana Soup – A Comforting Italian Classic Recipe.
Step 5: Finish with Cream, Kale, and Bacon
Stir in the heavy cream, chopped kale, and crispy bacon. Simmer for another 5 minutes until the kale wilts into the creamy broth, adding vibrant color and a fresh bite. Season with salt, black pepper, and if you want a little extra warmth, sprinkle in crushed red pepper flakes. Your soup is ready to fill bowls and hearts alike!
How to Serve Olive Garden Zuppa Toscana Soup – A Comforting Italian Classic Recipe
Garnishes
Top your steaming bowl of Olive Garden Zuppa Toscana Soup – A Comforting Italian Classic Recipe with a sprinkle of freshly grated Parmesan for a salty, nutty finish. A few extra cracks of black pepper can add some punch, and a drizzle of olive oil over the top brings out even more decadent richness.
Side Dishes
This soup pairs beautifully with warm, crusty bread — perfect for dipping and soaking up every bit of that creamy broth. A simple green salad or garlic breadsticks make excellent companions, offering balance to the hearty soup while keeping the meal satisfying and complete.
Creative Ways to Present
For a fun twist, serve this soup in bread bowls to amp up its rustic appeal, or ladle it over polenta for a comforting bowl that surprises with texture. You can also garnish with fresh herbs like Italian parsley for a pop of color and fresh flavor, making your Olive Garden Zuppa Toscana Soup – A Comforting Italian Classic Recipe look as good as it tastes.
Make Ahead and Storage
Storing Leftovers
Leftover soup stores wonderfully for up to 3 days in an airtight container in the refrigerator. The flavors mature beautifully overnight, so leftovers often taste even better. Just give it a quick stir before reheating to redistribute the cream and bacon.
Freezing
This soup is freezer-friendly, too! Cool it completely before transferring into freezer-safe containers. Freeze for up to 2 months. Because of the cream, the texture might slightly change upon thawing, so stirring well after reheating will restore its smooth richness.
Reheating
Reheat slowly on the stovetop over medium-low heat, stirring intermittently to prevent scorching and bring back that silky texture. You can add a splash of extra cream or broth if it seems a bit thick. Avoid microwaving if possible since it can sometimes cause the cream to separate.
FAQs
Can I make this soup vegetarian?
Absolutely! Substitute the Italian sausage and bacon with plant-based alternatives or omit them entirely and add extra kale or mushrooms for a similar umami flavor.
What can I use instead of heavy cream?
For a lighter dish, half-and-half or whole milk works well, though the soup won’t be quite as rich. Coconut milk is a great dairy-free option that adds a subtle creaminess and a hint of sweetness.
Is it possible to prepare this in a slow cooker?
Yes! Brown the sausage and bacon first, then add all ingredients except cream and kale into your slow cooker. Cook on low for 6 hours or until potatoes are tender. Stir in cream and kale during the last 15 minutes.
What type of potatoes are best?
Russet potatoes are ideal for this recipe because they hold their shape well but still become tender and creamy inside the soup.
How spicy can I make this dish?
You have full control over the heat by choosing mild or spicy sausage and adjusting the amount of crushed red pepper flakes. Feel free to add more if you love a fiery kick!
Final Thoughts
This Olive Garden Zuppa Toscana Soup – A Comforting Italian Classic Recipe is truly a treasure in a bowl. It’s straightforward to prepare yet delivers complex, soul-warming flavors that make every bite memorable. Whether you’re making dinner for yourself, your family, or a crowd, this soup promises comfort, satisfaction, and a little taste of Italy every time. Don’t wait to give it a try—you’re in for a wildly delicious treat.
Print
Olive Garden Zuppa Toscana Soup – A Comforting Italian Classic Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Gluten Free
Description
This hearty and creamy Zuppa Toscana soup is inspired by the beloved Olive Garden favorite. It features crumbled Italian sausage, tender potatoes, kale, and crispy bacon in a rich, garlicky broth with a touch of cream. Perfect for chilly days or cozy dinners, it’s a one-pot comfort meal the whole family will love.
Ingredients
Meat and Bacon
- 1 pound Italian sausage (mild or spicy)
- 4 strips bacon (chopped)
Vegetables and Aromatics
- 1 small onion (diced)
- 3 cloves garlic (minced)
- 4 cups russet potatoes (sliced into thin half-moons)
- 2 cups chopped kale (stems removed)
Liquids and Seasonings
- 4 cups chicken broth
- 1 cup water
- 1 cup heavy cream
- Salt and black pepper to taste
- 1/2 teaspoon crushed red pepper flakes (optional)
Instructions
- Cook Bacon: In a large pot or Dutch oven over medium heat, cook the chopped bacon until crisp. Remove with a slotted spoon and set aside.
- Brown Sausage: In the same pot, add the Italian sausage and cook until browned, breaking it up into crumbles. Drain excess grease if needed.
- Sauté Onion and Garlic: Add diced onion to the pot and cook for 3–4 minutes until softened. Stir in minced garlic and cook for another minute.
- Simmer Potatoes: Add the sliced potatoes, chicken broth, and water to the pot. Bring to a boil, then reduce heat and simmer for 15–20 minutes or until potatoes are tender.
- Add Cream, Kale, and Bacon: Stir in heavy cream, chopped kale, and the cooked bacon. Simmer for another 5 minutes until kale is wilted.
- Season and Serve: Season with salt, pepper, and crushed red pepper flakes if using. Serve hot with crusty bread or grated Parmesan if desired.
Notes
- For a lighter version, use half-and-half or whole milk instead of heavy cream.
- You can substitute turkey sausage or plant-based sausage to make it healthier or vegetarian-friendly.
