Olive Garden Zuppa Toscana Soup
There’s nothing quite like the warmth and heartiness of a bowl of Olive Garden Zuppa Toscana Soup to make you feel at home. Creamy, savory, and bursting with bold flavors, this beloved Italian-American classic has won hearts around the world.
Servings 6
Calories 450kcal
Cost $15–$18
Ingredients
- 1 lb Italian sausage hot or mild, casings removed
- 1 tbsp olive oil if sausage is lean
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 4 cups russet potatoes diced into ½-inch chunks (about 3–4 potatoes)
- 6 cups chicken broth low-sodium preferred
- 1 cup heavy cream or half-and-half for a lighter version
- 3 cups chopped kale stems removed
- ½ tsp crushed red pepper flakes adjust to taste
- Salt and pepper to taste
- Optional topping: Freshly grated Parmesan cheese or crumbled bacon
Ingredient Notes
- Sausage: Use spicy Italian sausage for a kick or mild if you prefer a mellow taste.
- Cream Alternative: Unsweetened coconut cream or oat cream for dairy-free option.
- Kale Substitute: Spinach or Swiss chard can also be used if kale isn’t available.
- Potatoes: Yukon Golds are also a great choice and hold shape well.
Instructions
- In a large soup pot over medium heat, cook the Italian sausage until browned and fully cooked. Break it into crumbles as it cooks, about 6–8 minutes. Transfer to a plate lined with paper towels to drain excess grease. If there’s too much fat left in the pot, remove some, leaving about 1 tablespoon.
- In the same pot, add a splash of olive oil if needed. Sauté the diced onion for about 5 minutes until soft and translucent. Add garlic and cook for another minute until fragrant — don’t let it burn. This step builds the aromatic base for your soup.
- Stir in the diced potatoes, then pour in the chicken broth. Scrape the bottom of the pot to release any browned bits for extra flavor. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until potatoes are fork-tender.
- Return the cooked sausage to the pot. Stir in crushed red pepper flakes, salt, and black pepper to taste. Simmer for 5 more minutes to allow flavors to blend.
- Pour in the heavy cream and stir gently. Add the chopped kale and let it wilt into the soup — about 2–3 minutes. Taste and adjust seasonings as needed.
- Ladle the soup into bowls and top with freshly grated Parmesan or crumbled bacon if desired. Serve hot with crusty bread or garlic knots on the side.
Notes
1. Don’t Overcook the Potatoes
Overcooked potatoes can fall apart and make the soup too starchy.
Check them around the 15-minute mark with a fork for tenderness. 2. Use Fresh Kale
Pre-washed kale in bags is convenient, but be sure to remove any thick stems.
Fresh kale provides a great texture contrast and doesn’t get mushy like spinach. 3. Add Cream at the End
Adding the cream too early can lead to curdling if the soup gets too hot.
Always add it after reducing the heat and let it gently warm through. 4. Adjust the Spice Level
If you’re spice-sensitive, reduce or skip the red pepper flakes and use mild sausage.
Love heat? Add extra flakes or a pinch of cayenne.
Overcooked potatoes can fall apart and make the soup too starchy.
Check them around the 15-minute mark with a fork for tenderness. 2. Use Fresh Kale
Pre-washed kale in bags is convenient, but be sure to remove any thick stems.
Fresh kale provides a great texture contrast and doesn’t get mushy like spinach. 3. Add Cream at the End
Adding the cream too early can lead to curdling if the soup gets too hot.
Always add it after reducing the heat and let it gently warm through. 4. Adjust the Spice Level
If you’re spice-sensitive, reduce or skip the red pepper flakes and use mild sausage.
Love heat? Add extra flakes or a pinch of cayenne.