Zuppa Toscana Olive Garden: Craving that creamy, savory soup from Olive Garden but don’t want to leave the comfort of your home? You’re in luck! This copycat recipe brings the warmth and deliciousness of Olive Garden’s famous Zuppa Toscana right to your kitchen. Imagine a hearty bowl filled with spicy Italian sausage, tender potatoes, vibrant kale, and a creamy broth that will warm you from the inside out. It’s the perfect comfort food for a chilly evening or a satisfying lunch any day of the week.

While the exact origins of Zuppa Toscana are debated, its roots are firmly planted in the rustic culinary traditions of Tuscany, Italy. “Zuppa” simply means soup in Italian, and “Toscana” refers to the Tuscany region, known for its simple, flavorful dishes that highlight fresh, seasonal ingredients. This particular version, popularized by Olive Garden, has become a beloved favorite in America, and for good reason!

People adore Zuppa Toscana Olive Garden because it’s a symphony of flavors and textures. The spicy kick from the sausage is perfectly balanced by the creamy broth and earthy potatoes. The kale adds a touch of freshness and a satisfying chew. Plus, it’s surprisingly easy to make at home, making it a weeknight dinner winner. Get ready to impress your family and friends with this restaurant-quality soup that’s even better than the original!

Ingredients:

For the Sausage:

1 pound Italian sausage (mild or hot, your preference!), casings removed

For the Soup Base:

1 tablespoon olive oil
1 large yellow onion, diced
2 cloves garlic, minced
8 cups chicken broth (low sodium is best so you can control the salt)
4 cups water
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes (more or less to taste)
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper (or to taste)

For the Potatoes and Greens:

1 1/2 pounds russet potatoes, peeled and diced into 1/2-inch cubes
1 bunch kale, stemmed and chopped (about 6 cups)

For the Creamy Finish:

1 cup heavy cream

Preparing the Sausage and Aromatics

In a large Dutch oven or soup pot, heat the olive oil over medium-high heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned and cooked through. This usually takes about 7-10 minutes. Make sure to crumble it well so you don’t have big chunks in your soup.
Once the sausage is cooked, remove it from the pot with a slotted spoon and set it aside in a bowl. Leave the rendered fat in the pot that’s where all the flavor is!
Add the diced onion to the pot and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning. You want them to be nice and soft so they melt into the soup.
Add the minced garlic to the pot and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter. The aroma should be amazing at this point!

Building the Soup Base

Pour the chicken broth and water into the pot with the onions and garlic. Stir to combine.
Add the dried thyme, dried oregano, red pepper flakes, salt, and pepper to the pot. Stir well to distribute the spices. Remember, you can adjust the amount of red pepper flakes to your liking if you like it spicy, add more!
Bring the soup to a boil, then reduce the heat to a simmer.
Add the diced potatoes to the simmering soup. Cook until the potatoes are tender, about 15-20 minutes. You should be able to easily pierce them with a fork.

Adding the Greens and Sausage

Once the potatoes are tender, add the chopped kale to the soup. Stir to combine and cook until the kale is wilted and tender, about 5-7 minutes. The kale will shrink down quite a bit as it cooks.
Return the cooked sausage to the pot. Stir to combine and heat through.

Finishing Touches: Creaminess and Serving

Reduce the heat to low. Gently stir in the heavy cream. Do not boil the soup after adding the cream, as it can curdle. You just want to warm it through.
Taste the soup and adjust the seasonings as needed. You might want to add more salt, pepper, or red pepper flakes to your liking.
Serve hot and enjoy! This soup is even better the next day, as the flavors have had time to meld together.

Tips and Variations:

Spice Level: Adjust the amount of red pepper flakes to your preference. If you’re sensitive to spice, start with a pinch and add more to taste.
Sausage Choice: I prefer using Italian sausage, but you can also use other types of sausage, such as chorizo or andouille, for a different flavor profile.
Potato Variety: While russet potatoes are classic, you can also use Yukon gold potatoes for a slightly creamier texture.
Kale Substitute: If you don’t like kale, you can substitute it with spinach or Swiss chard. Just add it in the last few minutes of cooking, as it wilts quickly.
Vegetarian Option: To make this soup vegetarian, omit the sausage and use vegetable broth instead of chicken broth. You can also add some white beans or chickpeas for protein.
Thickening the Soup: If you prefer a thicker soup, you can mash some of the potatoes with a fork or use an immersion blender to partially blend the soup. Be careful not to over-blend, as you still want some texture.
Serving Suggestions: Serve this soup with crusty bread for dipping. You can also top it with grated Parmesan cheese or a dollop of sour cream.
Make Ahead: This soup can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will actually improve as it sits. Just reheat it gently before serving.
Freezing: You can also freeze this soup for longer storage. However, the potatoes may become slightly grainy after freezing and thawing. To minimize this, undercook the potatoes slightly before freezing. Also, it’s best to add the cream after thawing and reheating the soup.

Detailed Notes on Ingredients:

Italian Sausage: The quality of your sausage will greatly impact the flavor of the soup. Look for sausage that is made with high-quality pork and has a good balance of spices. I prefer using sausage that is not too fatty, as it can make the soup greasy. If you are using hot Italian sausage, be sure to adjust the amount of red pepper flakes accordingly.
Chicken Broth: Using low-sodium chicken broth allows you to control the saltiness of the soup. You can always add more salt to taste, but it’s difficult to remove it if you add too much. If you don’t have chicken broth, you can use chicken bouillon cubes or powder mixed with water.
Potatoes: Russet potatoes are a good choice for this soup because they hold their shape well during cooking. However, you can also use Yukon gold potatoes for a slightly creamier texture. Be sure to dice the potatoes into uniform pieces so they cook evenly.
Kale: Kale is a nutritious and hearty green that adds a lot of flavor and texture to this soup. Be sure to remove the tough stems before chopping the kale. You can also massage the kale with a little olive oil to make it more tender.
Heavy Cream: Heavy cream adds richness and creaminess to the soup. You can substitute it with half-and-half for a lighter version, but the soup will not be as creamy. Do not boil the soup after adding the cream, as it can curdle.
Olive Oil: Extra virgin olive oil is best for this recipe, as it has a richer flavor. However, you can also use regular olive oil or vegetable oil.
Onion and Garlic: These aromatics are essential for building the flavor of the soup. Be sure to cook them until they are softened and fragrant before adding the other ingredients.
Dried Herbs: Dried thyme and oregano add a subtle herbal flavor to the soup. You can also use fresh herbs, but you will need to use more, as dried herbs are more concentrated.
Red Pepper Flakes: Red pepper flakes add a touch of heat to the soup. Adjust the amount to your preference.
Salt and Pepper: Salt and pepper are essential for seasoning the soup. Add them to taste.

Troubleshooting Tips:

Soup is too salty: If the soup is too salty, you can add a little bit of water or a peeled potato to absorb some of the salt.
Soup is too bland: If the soup is too bland, you can add more salt, pepper, or red pepper flakes. You can also add a squeeze of lemon juice or a splash of vinegar to brighten the flavors.
Soup is too thick: If the soup is too thick, you can add more chicken broth or water to thin it out.
Soup is too thin: If the soup is too thin, you can mash some of the potatoes with a fork or use an immersion blender to partially blend the soup.
Sausage is too greasy: If the sausage is too greasy, you can drain off some of the excess fat after cooking it.
Kale is too bitter: If the kale is too bitter, you can massage it with a little olive oil before adding it to the soup.
Cream

Conclusion:

And there you have it! This Zuppa Toscana recipe isn’t just another soup; it’s a warm, comforting hug in a bowl, bursting with flavor and incredibly easy to make. I truly believe this is a must-try for anyone craving a taste of Italy without the plane ticket. The combination of spicy sausage, tender potatoes, hearty kale, and creamy broth creates a symphony of textures and tastes that will leave you wanting more. Trust me, once you make this, it’ll become a regular on your dinner rotation.

But why is this recipe a must-try? Beyond the incredible flavor profile, it’s also incredibly versatile. It’s perfect for a chilly weeknight dinner, a cozy weekend lunch, or even a potluck gathering. It’s a crowd-pleaser that’s guaranteed to impress, and the best part is, it doesn’t require hours in the kitchen. You can whip up a batch of this delicious soup in under an hour, making it a lifesaver on busy days. Plus, it’s easily customizable to suit your preferences.

Serving Suggestions and Variations:

Want to take your Zuppa Toscana to the next level? Consider serving it with a crusty loaf of Italian bread for dipping. The bread soaks up all the delicious broth, adding another layer of texture and flavor. A sprinkle of grated Parmesan cheese on top is also a fantastic addition, adding a salty, savory note that complements the other ingredients perfectly.

For variations, you can easily adjust the spice level by using mild or hot Italian sausage. If you’re not a fan of kale, spinach or Swiss chard make excellent substitutes. You can also add other vegetables like carrots, celery, or zucchini for extra nutrients and flavor. For a vegetarian version, simply omit the sausage and use vegetable broth instead of chicken broth. You can even add a can of cannellini beans for extra protein and heartiness. Another fun twist is to add a splash of heavy cream at the end for an even richer and creamier soup. Feel free to experiment and make it your own!

Don’t Be Afraid to Experiment!

The beauty of this recipe is its adaptability. Don’t be afraid to play around with the ingredients and find what works best for you. Maybe you prefer a thicker soup? Add a little cornstarch slurry to thicken it up. Want a more intense garlic flavor? Add an extra clove or two. The possibilities are endless!

I’m so confident that you’ll love this Zuppa Toscana recipe. It’s a comforting, flavorful, and easy-to-make soup that’s perfect for any occasion. So, what are you waiting for? Grab your ingredients, put on your apron, and get cooking! I promise you won’t be disappointed.

Now, for the most important part: I want to hear about your experience! Did you try this recipe? What did you think? Did you make any modifications? Share your thoughts, photos, and tips in the comments below. I’m always eager to learn from my readers and see how you’ve made this recipe your own. Happy cooking, and Buon Appetito!

Zuppa Toscana Olive Garden: Recipe, Ingredients, and Tips

Hearty Italian Sausage and Kale Soup simmered in flavorful broth with potatoes and a touch of cream.

Prep Time20 minutes

Cook Time45 minutes

Total Time65 minutes

Category: Dinner

Yield: 6-8 servings

Save This Recipe

Ingredients

1 pound Italian sausage (mild or hot, casings removed)

1 tablespoon olive oil

1 large yellow onion, diced

2 cloves garlic, minced

8 cups chicken broth (low sodium)

4 cups water

1 teaspoon dried thyme

1/2 teaspoon dried oregano

1/4 teaspoon red pepper flakes (or to taste)

1 teaspoon salt (or to taste)

1/2 teaspoon black pepper (or to taste)

1 1/2 pounds russet potatoes, peeled and diced into 1/2-inch cubes

1 bunch kale, stemmed and chopped (about 6 cups)

1 cup heavy cream

Instructions

Prepare the Sausage: In a large Dutch oven or soup pot, heat olive oil over medium-high heat. Add Italian sausage, breaking it up with a spoon, and cook until browned and cooked through (7-10 minutes). Remove sausage with a slotted spoon and set aside. Leave the rendered fat in the pot.

Sauté Aromatics: Add diced onion to the pot and cook until softened and translucent (5-7 minutes). Add minced garlic and cook until fragrant (about 1 minute).

Build the Soup Base: Pour chicken broth and water into the pot. Stir in dried thyme, dried oregano, red pepper flakes, salt, and pepper. Bring to a boil, then reduce heat to a simmer.

Cook Potatoes: Add diced potatoes to the simmering soup. Cook until potatoes are tender (15-20 minutes).

Add Greens and Sausage: Add chopped kale to the soup. Stir and cook until kale is wilted and tender (5-7 minutes). Return cooked sausage to the pot and heat through.

Creamy Finish: Reduce heat to low. Gently stir in heavy cream. Do not boil.

Season and Serve: Taste and adjust seasonings as needed. Serve hot.

Notes

Spice Level: Adjust red pepper flakes to your preference.

Sausage Choice: Italian sausage is preferred, but chorizo or andouille can be used.

Potato Variety: Yukon gold potatoes can be used for a creamier texture.

Kale Substitute: Spinach or Swiss chard can be substituted. Add in the last few minutes of cooking.

Vegetarian Option: Omit sausage and use vegetable broth. Add white beans or chickpeas for protein.

Thickening the Soup: Mash some potatoes or use an immersion blender to partially blend the soup.

Serving Suggestions: Serve with crusty bread, grated Parmesan cheese, or sour cream.

Make Ahead: Can be made ahead and stored in the refrigerator for up to 3 days.

Freezing: Can be frozen, but potatoes may become grainy. Add cream after thawing and reheating.

Zuppa Toscana Olive Garden: Recipe, Ingredients, and Tips