I bet you have finished a bowl of the Olive Garden Zuppa Toscana Soup and wondered if you could make this soup. You can make your Zuppa Toscana taste just like the Olive Gardens soup recipe. Potatoes, Italian sausage, kale, onions, bacon, and cream make for a delicious and hearty soup. You don’t have to get a babysitter, or even leave your house to have soup just like Olive Garden Zuppa Toscana.
Rich and hearty, Zuppa Toscana is one of the most popular Olive Garden soups on the restaurant’s menu. Enjoy a delicious bowl of this Olive Garden favorite at home any time you want with this recipe. Like most homemade soup, the Olive Garden Zuppa Toscana recipe does take some time to come together. Do you want to get this meal on the table faster? Then be sure to read the time-saving tips below.
What Makes Italian Sausage Italian?
Sausage is the star of this soup, so it needs to be the highest quality Italian sausage you can find. Make sure to select Italian sausages for this recipe because it has an entirely different flavor profile than other types of sausage, such as Andouille or Chorizo.
Italian sausages combine finely ground pork, pork fat, and seasonings inside a natural casing. The main seasonings which give them their unique flavor are fennel and anise. Unlike other varieties of sausages, Italian sausages are always raw, and never smoked or precooked. You will need to make sure to cook them thoroughly before serving.
Don’t be confused about how the labeling on the package. You will often see Italian sausages labeled as ‘mild,’ ‘sweet’, or ‘hot’ in the supermarket. Mild and sweet sausages are two different words companies use to describe exactly the same ingredients. The word ‘hot’ indicates that red pepper flakes are part of the pork mixture. The spiciness of hot Italian sausages varies by brand.
For this recipe, hot or sweet Italian sausages work, so choose whichever one you usually enjoy.
Cooking and Serving Suggestions for the Olive Garden Zuppa Toscana Recipe
- Use a food chopper. A lot of the time required to make this recipe revolves around cutting the vegetables. Save time and get perfectly diced onions and sliced potatoes with an inexpensive and indispensable food chopper. These inexpensive food prep tools are a must-have time-saver in any kitchen.
- Serve with warm slices of Tuscan bread to make Zuppa Toscana a simple supper. Tuscan bread is unique because it is baked without salt. Some people say the reason there is no salt in bread from the region is that the stubborn residents refused to pay high salt taxes during the Middle Ages. Other people think saltless bread pairs well with the traditionally heavy and salty local food. Either way, Tuscan bread goes great with this soup.
- Top each bowl with cheese and a splash of olive oil. Just a tablespoon of extra virgin olive oil on top of your soup just before serving helps provide a luscious mouthfeel. A little grated Pecorino Romano or Parmesan cheese on top helps to balance out the soup’s richness.
If Olive Garden is your favorite restaurant, then you have to give these recipes a try:
Olive Garden Watermelon Moscato Sangria
Olive Garden Spinach Artichoke Dip
Olive Garden Steak Gorgonzola Alfredo
Olive Garden Chicken & Shrimp Carbonara
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Olive Garden Zuppa Toscana Soup
Ingredients
- 1 pound sweet or hot Italian sausage links
- 1 pound russet potatoes s, peeled, cut in half lengthwise, then sliced 1/4-inch thick
- 1 cup chopped onion
- 29 ounces chicken broth 2 cans
- 1 quart water
- 2 teaspoons minced garlic
- 1/4 cup Oscar Mayer Real Bacon Bits (1/2 can)
- Salt and pepper
- 2 cups chopped kale
- 1 cup heavy cream
Instructions
- Preheat the oven to 300 degrees F. Put the sausages in a baking pan and roast for about 30 minutes, until cooked through. Drain on paper towels and cut into slices. Place the potatoes, onions, chicken broth, water, and garlic in a pot and cook on medium heat until potatoes are done. Add the sausage, bacon, and salt and pepper to taste and simmer for another 10 minutes. Turn the heat to low. Add kale, the cream, and more water, if necessary. Heat thoroughly and serve.
BAMF says
I am trying to eat healthier and I remembered that this recipe was pretty low in calories, but just to take it a step further, I substituted Greek yogurt for the cream and omitted the bacon. I would recommend mixing at the end. Add stock to the yogurt and whisk, then add to the soup.
stephaniemanley says
Did the yogurt break down with the heat?
Lori says
We do not include the bacon and switch 1/2 and 1/2 for the heavy cream. We also use Chicken Base instead of boulillon to omit any added sugar. We add the kale to individual bowls as we eat to keep the cripsness. We also use a few more spuds than what they call for. Super yummy
Quelady says
This recipe is fantastic! I added some fennel seeds! and my family enjoyed it!
Stephanie says
I am glad you liked this recipe.
Denise D. Coy says
I made this recipe today cuz Im a huge fan of this Olive Garden soup, and it was amazing!!!!!!!!!!!!! I loved the recipe, very simple and easy to make and it tastes just like the restaurant. The only change I made was to use only 1 can of chicken broth, and then 1 can of water! =) Thank you for posting this Stephanie! Im gonna try the Chicken Gnocchi tomorrow!
Slagathor says
It’s better without the cream, this isn’t a soup that’s very worthy of cream.
analee chan says
what is the alternative if you dont have heavy whip cream?
stephaniemanley says
Canned evaporated milk may work well.
Debster says
For a time saver – instead of baking the sausage, I place them on a microwave safe plate, piercing both sides. Cover with paper towel and microwave in high 6 minutes. Turn. Replace with new paper towel and microwave another 6 minutes.
stephaniemanley says
Great tip on the microwave.
Katrina Ballesteros says
Does this recipe freeze well?
Stephanie says
It freezes ok, I personally don’t like how the kale comes out after it is frozen.
stephaniemanley says
I think it freezes ok, but I am personally not wild about frozen food.
busybonds says
sitting in heaven as i write!! this soup is the best thank you for sharing it was easy to make affordable and delicious all at once !! It tastes just like olive garden’s and i can now satisfy my craving at anytime thanks to you . My son and husband are lovin it as well. Thanks for MAKING ME ROCK THE KITCHEN TODAY :0)
Stephanie says
I am so happy this worked out well for you. There is nothing like getting validation from your family. It makes all of the difference in the world when they love your cooking.
bruce says
A waitress ( OG) told me that their chefs add a lot of butter. When you order the at OG, notice the yellow sheen in the soup.
kaylaGray says
can you use anything in place of chicken broth?
Vincent Holbrook says
My wife made this soup. I love Zuppa at Olive Garden and this recipe is a true COPY CAT. Love this soup. My brothers family was over and they all loved it, even the three year old. Thanks for the recipe
Stephanie says
I am happy to hear you enjoyed the recipe!
Rich Shewmaker says
I love this recipe. I do have a couple of suggestions. First, use real bacon. Freeze two bacon strips, then use kitchen scissors to cut them into 1/4″ pieces. Cook the bacon until crisp in the pot, and remove it, and set aside, then pour off all but one tablespoon of the fat. Saute the onion until soft, then add the garlic and sauté until fragrant. Remove the onion and garlic and add to the bacon bits. remove the skins from the Italian sausage, and crumble the meat into the pot. Saute until softened but not yet browned. Remove sausage and add to bacon/onion/garlic, leaving behind as much of the fat in the pan as possible. Pour off the fat, and return ingredients to pot. Add potatoes (I peel mine before dicing), Kale (I remove the stringy ribs before chopping) , and one quart of half-and-half. Simmer for 20 to 30 minutes until potatoes are tender. Add 1/2 teaspoon ground nutmeg and salt and pepper to taste.
Sherry Burroughs says
Just made this recipe for dinner. I didn’t change anything. All that was missing was the bread sticks!
Sophia Bustos Garza says
Delicious! And so easy to make. Great for a chilly day!
fifi_66 says
im trying ground turkey in mine to cut out fat and keep the red pepper flakes for a low fat soup
Dee Dee Hollis-Collins says
Whats the different between chicken broth and chicken stock?
Stephanie Manley says
Let’s see broth is tasty on its own, stock is basically water that has been cooked with meat and vegetables, and isn’t intended for eating without additional steps. I call for broth, if you are using stock, I would be sure to adjust for proper seasoning.
Kispench says
Video ingredients & written recipe ingredients do not match. Video uses red pepper (not in written recipe) and also video does NOT use water (as listed in written recipe).
Stephanie Manley says
Let’s see, I added a little red pepper because the sausage didn’t have enough by looking at it. I should have noted that. My editor cut out the water that was added, why ? I don’t know.
Jeanetta says
Stephanie, have you ever made this soup the night before???? If so, is it just as good?
Alma S says
Made this today! Delicious and exactly like the OG soup but cheaper lol. I used hot Italian sausage and it tastes even better. Thank you so much for the recipe!
Megs says
I like to boil the potatoes separately (in a different batch of water) drain them and add them to the soup later. That makes it more creamy, and less starchy. If you like it thicker, though – as some others are saying, cook them in the broth.
ALSO. This makes a great slow cooker recipe. Throw everything in in the morning (except for the kale and cream) and let it cook. Throw the kale and cream in a few minutes before serving and voila.