Robust Olive Garden Zuppa Toscana Soup Recipe For Cold Days

Steaming bowls of comfort emerge from kitchens, carrying the rich, authentic flavors of olive garden zuppa toscana soup that transport taste buds straight to Tuscany.

Robust potatoes, tender Italian sausage, and crisp kale dance together in a creamy broth that whispers of home-cooked warmth.

Perfectly balanced spices weave through each spoonful, creating a symphony of rustic elegance.

This classic soup brings restaurant-quality magic directly to your dining table.

Home cooks can recreate this beloved dish with simple ingredients and minimal effort.

Each bite promises a hearty embrace of traditional Italian comfort.

Dive into this soul-warming recipe and let your kitchen become a haven of delicious memories.

Making Olive Garden Zuppa Toscana Soup

• Brown the Sausage

Grab your hefty pot and sizzle the Italian sausage over medium heat. Crumble the meat as it cooks, transforming it into delicious golden bits. Once fully cooked, transfer the sausage to a paper towel-lined plate to drain excess grease.

• Crisp the Bacon

In the same pot, cook the bacon until it’s wonderfully crispy. Scoop out the bacon pieces with a slotted spoon, leaving behind a tasty layer of bacon fat for extra flavor.

• Sauté the Aromatics

Toss diced onions into the pot and let them dance in the bacon fat until they turn soft and translucent. Add minced garlic and cook for another minute, releasing those incredible aromatic scents throughout your kitchen.

• Build the Soup Base

Pour in chicken broth and water, scraping up all the delicious browned bits from the bottom of the pot. Bring the liquid to a gentle simmer and add sliced potatoes, letting them cook until tender and almost falling apart.

• Create Creamy Texture

Stir in some heavy cream to give the soup a luxurious, velvety consistency. Add the cooked sausage and bacon back into the pot, letting all the flavors mingle together.

• Finish with Fresh Greens

Toss in chopped kale and let it wilt into the soup. Season with salt and pepper to taste. Allow everything to heat through for a few more minutes before serving.

• Serve and Enjoy

Ladle the steaming soup into bowls and get ready to savor every single spoonful of this comfort food classic.

Tips for Olive Garden Zuppa Toscana Soup

• Try using spicy Italian sausage for an extra kick or swap with turkey sausage for a leaner option.
• Choose starchy russet potatoes for a heartier texture or waxy red potatoes for a firmer bite.
• Replace heavy cream with coconut milk or cashew cream to make the soup dairy-free and creamy.
• Substitute sausage with plant-based sausage crumbles or add extra mushrooms and lentils for protein.
• This soup tastes even better the next day, so prepare it in advance and let the flavors meld overnight in the refrigerator.

Serve Olive Garden Zuppa Toscana Soup in Style

• Hearty Bread Companion: Serve this rich soup with crusty Italian bread or garlic focaccia to soak up all the delicious broth and add a delightful crunch to each bite.
• Salad Pairing Perfection: Create a fresh contrast by serving a crisp Caesar salad or mixed green salad alongside the soup, balancing the soup's deep, robust flavors with light, zesty greens.
• Comfort Bowl Setup: Ladle the steaming soup into large, deep bowls and garnish with extra crispy bacon bits, chopped fresh parsley, and a sprinkle of grated Parmesan cheese for added texture and flavor complexity.
• Wine Harmony: Complement the soup's richness with a glass of medium-bodied red wine like Chianti or Sangiovese, which will enhance the savory notes of the sausage and create a restaurant-worthy dining experience.

Storing & Meal Planning for Olive Garden Zuppa Toscana Soup

• Store the soup in an airtight container for up to 4 days, keeping the broth and ingredients separate to maintain optimal texture and prevent soggy potatoes.
• Carefully transfer cooled soup to freezer-safe containers, leaving slight room for expansion. Freeze for maximum 3 months, best without cream added to prevent separation.
• Warm slowly on stovetop over medium-low heat, stirring occasionally. Add splash of chicken broth if soup appears too thick, restoring original creamy consistency.
• Keep crispy bacon and sausage crumbles stored separately from soup base. Add these crunchy toppings just before serving to maintain their delightful texture and prevent sogginess.

FAQs

• What are the key ingredients in Zuppa Toscana?

The key ingredients include Italian sausage, bacon, potatoes, kale, onions, garlic, and heavy cream. These components create the rich, hearty flavor that makes this soup so popular.

• Is this soup spicy?

The level of spiciness depends on the Italian sausage you choose. If you use hot Italian sausage, the soup will have a kick. For a milder version, use sweet or mild Italian sausage.

• Can I make this soup healthier?

Yes, you can use turkey sausage instead of pork, reduce the amount of cream, or substitute with half-and-half or milk. Adding more kale and using low-sodium broth can also make it healthier.

• How do I prevent the potatoes from becoming mushy?

Cut potatoes into uniform, bite-sized pieces and add them to the soup later in the cooking process. Don’t overcook them – they should be tender but still hold their shape.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Calories: 425 kcal

Servings: 7

Olive Garden Zuppa Toscana Soup: Ingredients You Need

• Italian Sausage: Adds rich, spicy flavor and hearty texture to the soup, choose fresh ground sausage with a good balance of fat for maximum taste.
• Bacon: Provides a smoky, salty undertone that deepens the soup's overall flavor profile, opt for thick-cut bacon for extra crispiness.

• Onion: Builds a sweet and savory foundation for the soup, select yellow onions for a classic, robust taste.
• Garlic: Delivers intense, warming depth and classic Italian aroma, fresh garlic cloves provide the most vibrant flavor.
• Kale: Introduces earthy, nutrient-dense green element, choose fresh, crisp kale leaves with deep green color for best texture.
• Potatoes: Adds creamy, filling substance to the soup, use starchy russet potatoes that hold their shape during cooking.

• Chicken Broth: Creates the soup's liquid base with subtle, comforting flavor, low-sodium broth allows better control of saltiness.
• Heavy Cream: Provides luxurious, silky smoothness and rich mouthfeel, use full-fat cream for authentic Olive Garden style.
• Red Pepper Flakes: Brings subtle heat and vibrant kick, adjust quantity based on spice preference.
• Salt and Black Pepper: Enhances and balances overall taste, freshly ground pepper offers more intense flavor.

Must-Have Tools for Olive Garden Zuppa Toscana Soup

• Large pot or Dutch oven: Essential for cooking and combining all ingredients smoothly.
• Slotted spoon: Perfect for removing bacon and sausage while keeping excess grease behind.
• Paper towels: Helps drain excess fat from cooked meats.
• Cutting board: Needed for chopping onions, potatoes, and preparing ingredients.
• Sharp knife: Crucial for precise ingredient preparation.
• Wooden spoon or spatula: Great for stirring and breaking up sausage while cooking.
• Measuring cups and spoons: Ensures accurate ingredient quantities.

Hearty Olive Garden Zuppa Toscana Soup Recipe

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4.6 from 22 reviews

• Total Time: 40 minutes
• Yield: 7 1x

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Description

Olive Garden Zuppa Toscana soup blends Italian comfort with hearty ingredients from Tuscany. Creamy potatoes, spicy sausage, and kale create a satisfying meal that welcomes diners to savor rich, comforting flavors.

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Ingredients

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• 1 lb (454 g) italian sausage (mild or spicy)
• 4 slices bacon, diced
• 4 medium russet potatoes, thinly sliced or diced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 cups kale, stems removed and leaves chopped
• 4 cups (946 ml) chicken broth
• 1 cup (237 ml) heavy cream
• ½ tsp crushed red pepper flakes (optional, for spice)
• Salt, to taste
• Black pepper, to taste
• Parmesan cheese (optional, for serving)

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Instructions

1. Sauté Meats: In a large pot, brown Italian sausage into fine crumbles, fully cooking until golden. Drain excess grease on paper towels, then crisp bacon in the same pot until deeply mahogany-hued, removing pieces while reserving approximately two tablespoons of rendered fat.
2. Aromatics Preparation: Sauté onions in reserved bacon fat until translucent and softened, incorporating minced garlic and allowing them to release their fragrant essence without burning.
3. Liquid Foundation: Pour chicken broth and water into the pot, bringing the mixture to a gentle simmer. Introduce sliced potatoes and cook until nearly tender, approximately 10-15 minutes.
4. Vegetable Integration: Add chopped kale to the simmering liquid, letting it wilt and become tender while infusing the soup with vibrant green color and nutritional depth.
5. Final Composition: Reintroduce crispy bacon and browned sausage into the soup. Stir in heavy cream to create a luxurious, velvety texture. Adjust seasoning with salt and black pepper, ensuring a harmonious blend of flavors. Serve hot, garnished with optional fresh parsley.

Notes

• Sausage Texture Tip: Break down the Italian sausage into small, uniform crumbles to ensure even cooking and consistent flavor distribution throughout the soup.
• Fat Management Strategy: Drain excess grease from meats on paper towels to control the soup’s richness without losing the deep, meaty flavor profile.
• Bacon Depth Enhancement: Reserve two tablespoons of bacon fat to amplify the soup’s underlying smoky and rich taste, creating a more authentic Tuscan experience.
• Flavor Layering Technique: Cook meats in sequence to build complex, concentrated flavor foundations, allowing each ingredient to contribute its unique taste characteristics to the final soup.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Sautéing
• Cuisine: Italian

Nutrition

• Serving Size: 7
• Calories: 425
• Sugar: 2 g
• Sodium: 800 mg
• Fat: 34 g
• Saturated Fat: 17 g
• Unsaturated Fat: 12 g
• Trans Fat: 1 g
• Carbohydrates: 21 g
• Fiber: 2 g
• Protein: 14 g
• Cholesterol: 70 mg