OLIVE GARDEN ZUPPA TOSCANA SOUP Recipe

I finally cracked an Olive Garden Zuppa Toscana copycat, and a surprising pantry hack in my Toscana Soup makes it shockingly simple.

I can’t stop thinking about my Olive Garden Zuppa Toscana Soup. I set out to replicate that toothsome bowl and ended up with something that sneaks up on you.

The Italian sausage gives it a savory backbone, and kale adds a green snap that keeps it from getting dull. This Toscana Soup kept showing up when I needed a quick win for dinner, and it lives in my Comfort Soup Recipes folder now.

I’m not saying it’s perfect, there are little things I tweak every time, but you’ll want to know which ones.

Ingredients

• Savory, fatty and protein rich, brings spiced meaty depth, can be salty.
• Smoky crisp bacon bits add umami and fat, small amount lasts.
• Starchy potatoes give carbs and comfort, fill you up, mild sweetness.
• Kale is leafy green, full of fiber and vitamins, slightly bitter.
• Garlic brings aroma and depth, tiny calories, turns sweet when roasted.
• Chicken broth makes savory base, hydrates, usually low fat and simple.
• Heavy cream gives silkiness and richness, high fat and calorie dense.
• Parmesan is salty, nutty, adds umami and calcium, grates on top.

Ingredient Quantities

• 1 lb Italian sausage (mild or spicy, casings removed)
• 4 slices bacon, chopped (optional but adds great flavor)
• 3 medium russet potatoes, about 1 1/2 lb, thinly sliced or cubed
• 1 medium yellow onion, diced
• 2 to 3 cloves garlic, minced
• 6 cups chicken broth
• 1 cup heavy cream
• 1 bunch kale, ribs removed and chopped, about 4 cups packed
• 2 tablespoons olive oil or butter
• 1 teaspoon salt, or to taste
• 1/2 teaspoon freshly ground black pepper, or to taste
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 cup freshly grated Parmesan cheese, for serving

How to Make this

1. Prep everything first: remove sausage casings and crumble, chop bacon if using, peel and thinly slice or cube the potatoes, dice the onion, mince the garlic, remove kale ribs and chop the leaves, grate the Parmesan.

2. Heat 2 tablespoons olive oil or butter in a large pot over medium heat. If using bacon, add it and cook till crisp, then remove with a slotted spoon and set aside, leaving the rendered fat in the pot.

3. Add the crumbled sausage to the pot and brown, breaking it up with a spoon, until no pink remains. Scoop out some excess fat if there’s too much but leave a little for flavor.

4. Add the diced onion to the sausage and sauté till soft and translucent, about 4 minutes. Stir in the minced garlic and cook 30 seconds till fragrant.

5. Add the potatoes to the pot, pour in 6 cups chicken broth, scrape up any browned bits from the bottom, and bring to a gentle boil. Stir in 1 teaspoon salt, 1/2 teaspoon black pepper and 1/4 teaspoon red pepper flakes if you want heat.

6. Reduce heat and simmer uncovered until potatoes are fork tender, about 12 to 18 minutes depending on size of pieces.

7. Lower heat, stir in 1 cup heavy cream and the chopped kale, simmer another 3 to 5 minutes until kale is wilted and everything is heated through. Don’t boil hard after adding the cream or it can separate.

8. Return the cooked bacon to the pot, taste and adjust seasoning with more salt or pepper if needed. If soup seems too thick add a little extra broth, too thin simmer a bit longer to reduce.

9. Serve hot in bowls with 1/2 cup freshly grated Parmesan on top and extra red pepper flakes at the table if you like more spice.

Equipment Needed

1. Large heavy-bottomed pot (6 to 8 qt)
2. Chef’s knife, sharp
3. Cutting board
4. Wooden spoon or sturdy spatula for breaking up sausage and stirring
5. Slotted spoon to lift out bacon and skim fat
6. Box grater or microplane for fresh Parmesan
7. Measuring cups and spoons
8. Ladle for serving and soup bowls
9. Vegetable peeler (or mandoline if you want super thin potato slices)

FAQ

OLIVE GARDEN ZUPPA TOSCANA SOUP Recipe Substitutions and Variations

• Italian sausage: swap with 1 lb ground pork seasoned with 1 teaspoon fennel seed, 1/2 teaspoon paprika, 1/2 teaspoon salt and black pepper; or use turkey sausage for a leaner soup; or use plant based Italian sausage for a vegetarian version.
• Bacon: use pancetta or diced smoked ham for similar savory depth; or use turkey bacon for less fat; or skip it and stir in 1 tablespoon olive oil plus a pinch of smoked paprika for that smoky note, dont overdo the paprika.
• Russet potatoes: use Yukon Golds or red baby potatoes, they hold shape and cook about the same, dont worry; or for low carb use cauliflower florets, add later and simmer until tender.
• Heavy cream: substitute 1 cup half and half plus 2 tablespoons melted butter for similar richness; or use whole milk thickened with 1 tablespoon flour or cornstarch; or use full fat canned coconut milk for dairy free, expect a slight coconut flavor.

Pro Tips

1) Brown the sausage good, don’t rush it. Let it get some color, scoop off a bit of excess fat if it’s pooling, but leave enough to give the soup flavor. If you skip browning you lose that savory depth.

2) Cut the potatoes consistently, or parboil them a few minutes before adding. Big uneven chunks will cook at different speeds and make parts mushy while other bits are hard.

3) Treat the kale like a finishing green not a main starch, chop it fine and add it at the end so it stays bright and not stringy. You can also massage a little olive oil and salt into the leaves first if you want them softer without much cooking.

4) Warm the cream before you add it and keep the heat low after adding. Boiling hard after cream goes in can make it separate, so low and slow is the safe move.

5) For make-ahead and freezing: if you plan to freeze, leave out the cream and add it when reheating, or use a splash of cream when serving. Soup firms up in the fridge so thin with extra broth when you reheat, and crispy bacon is best cooked just before serving.