If there’s one dish that makes even a casual dinner feel like a special evening out, it’s Olive Garden Zuppa Toscana Soup. Warm, creamy, and bursting with flavor, this hearty Italian classic blends savory sausage, tender potatoes, and robust kale in a silky broth. A sprinkle of Parmesan on top, and you’ve got the ultimate comfort food that’s both soul-satisfying and easy to whip up at home. Whether you’re feeding a crowd, meal-prepping for the week, or just craving something cozy, this soup is your new go-to!
Ingredients You’ll Need
Making Olive Garden Zuppa Toscana Soup at home is a breeze, and each ingredient in this lineup plays a starring role. From the richness of Italian sausage to the subtle bite of kale, you’ll notice how each component shapes the flavor, color, and texture of your bowl.
- Italian sausage: Delivers big, bold flavor and a touch of spice—choose mild or hot, depending on your love of heat.
- Onion: Adds gentle sweetness and savoriness that builds the foundation of the soup’s flavor.
- Garlic: Essential for depth and an irresistible aroma—freshly minced gives the best punch.
- Chicken broth: Lends body and rich, savory undertones that carry all the flavors.
- Water: Lightens the base just enough so it’s not overly heavy.
- Russet potatoes: These creamy, tender cubes soak up the broth, making every spoonful satisfying.
- Kale: Adds vibrant color and a slightly peppery bite that balances
the richness. - Heavy cream: The magic ingredient for that silky, creamy texture that defines Olive Garden Zuppa Toscana Soup.
- Salt and pepper: Essential for seasoning—taste as you go!
- Red pepper flakes: Optional, but a pinch gives the soup just the right kick.
- Parmesan cheese: For garnish—a salty, nutty finish on every bowl.
How to Make Olive Garden Zuppa Toscana Soup
Step 1: Brown the Sausage
Start by heating a large Dutch oven or stock pot over medium-high heat. Add the Italian sausage, breaking it up with a spoon as it cooks. You want it browned and fully cooked through, so don’t rush this part—the crispy bits add great flavor! Once it’s done, use a slotted spoon to transfer the sausage to a paper towel-lined plate, letting any excess grease drain off while you move to the next step.
Step 2: Sauté Onions and Garlic
Leave a little sausage drippings in the pot for maximum flavor, then add the diced onion and cook, stirring, for 2 to 3 minutes until translucent. Stir in the minced garlic and let it cook for another 30 seconds, just until fragrant but not browned—you’re building a base of deep, savory aroma here.
Step 3: Add Liquids and Potatoes
Return the cooked sausage to the pot, then pour in the chicken broth and water. Stir in the cubed potatoes and bring the mixture to a gentle boil. Once boiling, reduce the heat to a simmer, cover, and cook for about 10 to 15 minutes. The goal is fork-tender potatoes that hold their shape but practically melt in your mouth.
Step 4: Add Kale and Cream
When the potatoes are perfect, stir in the chopped kale. Let it wilt and soften for about 2 minutes. Then comes the most luxurious step—stir in the heavy cream. Add salt and pepper to taste, and sprinkle in a pinch of red pepper flakes for a hint of warmth. Let everything simmer together for another 2 minutes, just until the soup is hot, creamy, and incredibly inviting.
Step 5: Serve and Enjoy
Ladle the Olive Garden Zuppa Toscana Soup into bowls and finish each one with a generous sprinkle of freshly grated Parmesan cheese. There’s no resisting that cheesy, herby aroma—dig in while it’s piping hot!
How to Serve Olive Garden Zuppa Toscana Soup
Garnishes
For that extra touch of restaurant magic, top your bowls with a little more freshly grated Parmesan, an extra grind of black pepper, or a scatter of red pepper flakes if you like a bit more heat. A drizzle of olive oil can make it even silkier, and a sprig of fresh herbs like parsley looks gorgeous.
Side Dishes
This soup loves company! Olive Garden Zuppa Toscana Soup is flawless alongside crusty Italian bread, buttery breadsticks, or a simple green salad. For a heartier meal, try pairing it with a slice of focaccia or a platter of roasted veggies. It’s all about soaking up that luscious broth and rounding out the experience.
Creative Ways to Present
Try serving your soup in small bread bowls for a fun, rustic twist—guaranteed to impress! If you’re entertaining, pour it into shot glasses and offer as a cozy appetizer. Even just ladling it into a bright, oversized mug can turn an ordinary weeknight into something special with Olive Garden Zuppa Toscana Soup.
Make Ahead and Storage
Storing Leftovers
Allow the soup to cool to room temperature before transferring into airtight containers. Olive Garden Zuppa Toscana Soup keeps well in the refrigerator for up to 3 days, and the flavors seem to get even better by the next day.
Freezing
You can absolutely freeze this soup if you’d like to make it in advance. Just
know that the creamy consistency may change slightly after thawing. To freeze, leave out the cream and add it after reheating for the best texture. Store in freezer-safe containers for up to 2 months.
Reheating
Reheat gently on the stovetop over medium heat, stirring often, until steaming. If the soup has thickened up, add a splash of broth or water to loosen it. If you held back the cream when freezing, now’s the perfect time to stir it in for that signature richness.
FAQs
Can I make Olive Garden Zuppa Toscana Soup dairy-free?
Absolutely! Swap the heavy cream for full-fat coconut milk or your
favorite unsweetened non-dairy creamer. You’ll still get a lovely, creamy soup and a hint of richness, though the flavor will be a bit different.
Is it possible to use a different green instead of kale?
Yes! If kale isn’t your thing, spinach or Swiss chard also work beautifully. Just keep in mind that spinach wilts much quicker, so add it right at the end.
What kind of sausage is best for Olive Garden Zuppa Toscana Soup?
Italian sausage is key. You can use mild or spicy based on your preference—spicy sausage adds a little kick, while mild keeps it family-friendly. Turkey sausage works in a pinch if you’d like to lighten things up.
How can I thicken the soup if I want it extra creamy?
If you love a thick, stick-to-your-ribs texture, mash a few of the potatoes directly in the pot before you add the cream. It gives the soup gorgeous body and a heavenly creaminess.
Can I make Olive Garden Zuppa Toscana Soup in the slow cooker?
Definitely! Brown your sausage and aromatics first, then transfer everything except the cream and kale to the slow cooker. Cook on low for 4 to 6 hours, add the kale and cream in the final 30 minutes, and you’re set!
Final Thoughts
There’s a reason Olive Garden Zuppa Toscana Soup is a fan favorite—you just can’t beat those cozy, creamy flavors and the way it brings everyone to the table. I hope you’ll give this recipe a try and make it part of your home-cooking rotation. Get ready to find a new comfort classic you’ll crave all year long!
Olive Garden Zuppa Toscana Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 10 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Description
This creamy and flavorful Olive Garden inspired Zuppa Toscana Soup is a hearty dish featuring Italian sausage, tender potatoes, and kale in a rich, seasoned broth with a hint of creaminess. It’s a comforting and satisfying soup that is perfect for a cozy dinner.
Ingredients
Ground Italian Sausage:
1 lb.
Onion, diced:
1 small
Garlic, minced:
2 tsp
Chicken Broth:
5 cups
Water:
3 cups
Russet Potatoes, peeled and cubed:
4 cups
Kale, chopped:
1 1/2 cups
Heavy Cream:
1 cup
Salt and Pepper:
to taste
Red Pepper Flakes:
pinch
Parmesan Cheese:
for serving
Instructions
- Brown the sausage: In a large dutch oven or stock pot, brown the sausage until crumbled and cooked through. Set aside on a paper towel-lined plate.
- Cook onions and garlic: Cook onion in the same pot for 2-3 minutes, then add garlic and cook for 30 seconds.
- Add remaining ingredients: Return sausage to the pot, pour in chicken broth, water, and potatoes. Bring to a boil, then simmer for 10-15 minutes until potatoes are tender.
- Finish the soup: Stir in kale, cook for 2 minutes, then add cream, salt, pepper, and red pepper flakes. Simmer for 2 more minutes. Serve with Parmesan cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 361 kcal
- Sugar: 2g
- Sodium: 882mg
- Fat: 29g
- Saturated Fat: 13g
- Unsaturated Fat: 14g
- Trans Fat: 0.02g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 73mg
