Easy Copycat Olive Garden Zuppa Toscana Soup

Bring the beloved taste of Olive Garden straight to your kitchen with this incredibly simple zuppa toscana soup olive garden copycat recipe! This hearty, flavorful soup features spicy Italian sausage, tender potatoes, and fresh kale in a rich, creamy broth. You will be amazed at how easily you can recreate this restaurant favorite at home. Get ready to enjoy a warm, comforting bowl that is utterly irresistible and perfect for any meal.

Why You’ll Love This Olive Garden Zuppa Toscana Soup

• Enjoy the authentic Olive Garden taste from the comfort of your home.
• This recipe is quick and easy, making it an ideal choice for a satisfying weeknight meal.
• It is a budget-friendly way to feed your family without compromising on flavor or heartiness.
• This creamy, savory soup provides the ultimate cozy comfort food experience, perfect for chilly evenings.
• Impress your family and friends with a delicious homemade zuppa toscana soup olive garden that tastes just like the original.
• The ingredients are easily customizable to fit various dietary needs or personal preferences, ensuring everyone can enjoy a bowl.

Ingredients

Gather these fresh, quality ingredients to create your own amazing zuppa toscana soup olive garden:

• 1 pound spicy Italian ground sausage (use mild for kid-friendly)
• 4 tablespoons butter
• ½ white onion (diced)
• 1 tablespoon minced garlic
• 6 cups chicken broth
• 2 cups water
• 4-5 yellow potatoes (cut into 1-inch pieces)
• 3 teaspoons salt (or to taste)
• 1 teaspoon black pepper
• 2 cups heavy cream
• 4 cups chopped kale
• chopped bacon or bacon bits and grated parmesan cheese for topping (optional)

Notes & Substitutions

• Sausage: Spicy Italian sausage brings that signature kick. Understanding the distinct seasonings that give hot Italian sausage its characteristic flavor can enhance your cooking. For more on the flavor profile of hot Italian sausage, you can explore various spice blends. Opt for mild Italian sausage if you prefer a gentler flavor profile, or if serving to children.
• Sausage Substitution: You can easily substitute ground pork. Just add 1-2 teaspoons of Italian seasoning, along with a pinch of red pepper flakes for heat.
• Potatoes: Russet or Yukon Gold potatoes work best due to their creamy texture when cooked. Ensure you dice them into consistent 1-inch pieces for even cooking.
• Kale vs. Spinach: Fresh kale is traditional. Remove thick ribs and chop leaves before adding. If you prefer, fresh spinach is a good substitute; simply stir it in during the last few minutes until it wilts.
• Cream Options: Heavy cream creates the richest, creamiest texture. For a lighter soup, use half-and-half. Unsweetened full-fat coconut milk can provide a dairy-free alternative, but it might impart a slight coconut flavor.
• Broth: Chicken broth provides a savory base. For a vegetarian version, use vegetable broth instead.
• Butter: You can use either salted or unsalted butter for sautéing the vegetables. Adjust additional salt in the recipe accordingly.
• Garlic: Always choose fresh minced garlic over pre-minced for the best, most vibrant flavor in your soup.
• Seasoning: Remember to taste your soup and adjust salt and pepper as needed before serving. Different broths and sausages have varying sodium levels.

Equipment

You won’t need many special tools to make this delightful zuppa toscana soup olive garden.

• A large heavy-bottomed pot or a Dutch oven ensures even heating and prevents sticking.
• A slotted spoon or strainer helps you easily remove the cooked sausage and drain any excess fat.
• A sharp knife and a sturdy cutting board are essential for preparing your vegetables safely and efficiently.
• Measuring cups and spoons ensure accurate ingredient portions for a perfectly balanced flavor.

Instructions

Creating this homemade zuppa toscana soup olive garden is a breeze. Follow these simple steps for a truly delicious result.

• First, in a large, heavy-bottomed pot or Dutch oven, brown the spicy Italian sausage over medium-high heat. Break it apart with a spoon as it cooks. Sauté for 5-6 minutes until fully cooked through and nicely browned. Use a slotted spoon to transfer the cooked sausage to a plate, leaving any rendered fat in the pot. Set the sausage aside for later.
• Next, reduce the heat to medium. Add the butter to the same pot with the sausage drippings. Once the butter melts, add the diced white onion. Sauté the onions for about 5-7 minutes, stirring occasionally, until they become soft and translucent. Add the minced garlic to the pot and continue to sauté for just one more minute, until it releases its fragrant aroma. Be careful not to burn the garlic.
• Pour in the chicken broth and water, then add the diced potatoes, salt, and black pepper to the pot. Stir everything gently to combine. Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to a simmer, cover the pot, and cook for 10-15 minutes, or until the potatoes are fork-tender. Check a potato piece to ensure it is cooked through but not mushy.
• Stir in the fresh chopped kale until it wilts. This usually takes only 2-3 minutes. The kale will shrink significantly as it softens.
• Carefully pour in the heavy cream. Stir gently to incorporate it into the soup. Heat the soup through until it is warm, but do not allow it to boil after adding the cream, as this can cause the cream to curdle. Maintain a gentle simmer.
• Return the cooked Italian sausage to the pot, stirring it into the warm soup.
• Taste the zuppa toscana soup olive garden and adjust the seasonings as needed. Add more salt, pepper, or a pinch of red pepper flakes if you desire extra spice.
• Serve the creamy zuppa toscana soup olive garden hot. Garnish each bowl with grated Parmesan cheese and/or crispy cooked bacon bits, if desired, for an extra layer of flavor and texture.

Pro Tips for the Best Zuppa Toscana

• Brown Sausage Well: Take your time to properly brown the Italian sausage. This creates a deeper, richer flavor base for your soup.
• Don’t Overcook Potatoes: Cook the potatoes until they are just tender. Overcooked potatoes can become mushy and break down in the soup.
• Add Kale Last: Stir in the chopped kale during the final minutes of cooking. This keeps its vibrant green color and a slightly firm texture.
• Avoid Boiling Cream: Never boil the soup after adding the heavy cream. High heat can cause the cream to curdle, ruining the soup’s smooth consistency.
• Taste and Adjust Seasoning: Always taste the soup before serving. Broths and sausages vary in sodium, so adjust salt and pepper for perfect balance.
• Let Soup Rest: Allow the soup to rest for 5-10 minutes off the heat before serving. This helps the flavors meld together even more beautifully.

Common Mistakes to Avoid

• Not Draining Sausage Fat: Failing to drain excess fat from the sausage can make your soup greasy. Always remove most of the rendered fat after browning.
• Overcooking Kale Into Mush: Adding kale too early or cooking it too long results in an unappealing, mushy texture. Add it right at the end.
• Curdling Cream by Boiling: Boiling cream causes it to separate. Keep the heat low once the cream goes in and simply warm it through.
• Cutting Potatoes Unevenly: Inconsistent potato sizing leads to uneven cooking. Some pieces will be raw while others are overcooked.
• Under-Seasoning the Soup Base: Be sure to season the broth and potatoes adequately. Adding seasoning only at the end might not properly infuse the flavors.

Serving Suggestions & Variations

Serving

Serve your delicious zuppa toscana soup olive garden with some classic accompaniments.

• Pair it with warm, crusty bread or soft breadsticks, perfect for soaking up every drop of the creamy broth.
• A simple side salad dressed with a light vinaigrette offers a refreshing contrast to the rich soup.
• Offer toppings like extra grated Parmesan cheese or crispy cooked bacon bits for an added layer of flavor and texture.

Storage & Reheating

• Refrigerator: Store any leftover zuppa toscana soup olive garden in an airtight container in the refrigerator for up to 3-4 days.
• Freezer: For longer storage, cool the soup completely. Freeze it in individual portions in freezer-safe containers for up to 2-3 months.
• Reheating: Reheat gently on the stovetop over low heat, stirring occasionally, or use the microwave. You may need to add a splash of broth or cream to restore its original consistency.
• Note: The potatoes might become slightly softer in texture after freezing and reheating. This is normal.

Variations

Get creative with your zuppa toscana soup olive garden recipe by trying these delicious variations.

• Vegetarian/Vegan: Replace Italian sausage with plant-based sausage. Use vegetable broth and a dairy-free cream alternative like unsweetened full-fat coconut milk or cashew cream.
• Low-Carb: Swap out the potatoes for an equal amount of cauliflower florets to significantly reduce the carb count.
• Extra Protein: Boost the protein by adding cooked shredded chicken, ground turkey, or even crispy pancetta along with the sausage.
• Spice Level: Adjust the heat by increasing or decreasing red pepper flakes. Choose a mild Italian sausage for less spice or a hot one for more.
• Other Vegetables: Feel free to incorporate other vegetables like diced zucchini, carrots, or even extra spinach alongside the kale.

Nutrition Information

This zuppa toscana soup olive garden offers a comforting and hearty meal, and understanding its nutritional breakdown helps you enjoy it even more. Remember, these values are approximations and can vary based on specific brands and ingredient substitutions. This recipe provides a good source of protein and some essential vitamins.

Frequently Asked Questions (FAQ)

• Is Zuppa Toscana spicy? The traditional zuppa toscana soup olive garden recipe uses spicy Italian sausage, which gives it a noticeable kick. You can easily control the spice level by choosing mild Italian sausage or by adjusting the amount of red pepper flakes.
• What kind of kale is best for Zuppa Toscana? Tuscan kale, also known as Lacinato or dinosaur kale, is ideal for its tender texture and slightly sweet flavor. Curly kale also works well; simply remove the tough ribs before chopping.
• Can I make Zuppa Toscana dairy-free? Yes, you can! Substitute the heavy cream with unsweetened full-fat coconut milk or a homemade cashew cream for a delicious dairy-free version.
• What other potatoes can I use? While Russet or Yukon Gold potatoes are recommended for their creamy texture, red potatoes also work. Just be aware they hold their shape more and yield a slightly different consistency.
• How long does Zuppa Toscana last in the fridge? When stored properly in an airtight container, your homemade Zuppa Toscana will stay fresh in the refrigerator for 3-4 days.
• What is the difference between Zuppa Toscana and minestrone? Zuppa Toscana is characterized by its creamy, broth-based texture with sausage, potatoes, and kale. To further clarify, understanding the fundamental distinctions between Zuppa Toscana and Minestrone offers a clearer picture of these two Italian classics. Minestrone, on the other hand, is typically a tomato-based vegetable soup, often including pasta or rice, and is not usually creamy.

Conclusion

There’s nothing quite like a warm bowl of hearty soup, and this copycat zuppa toscana soup olive garden recipe truly delivers on comfort and flavor. You can now recreate this restaurant favorite at home with ease, impressing everyone with your culinary skills. We hope you enjoy making this rich, creamy, and satisfying soup for your family. Give this recipe a try tonight and share your adaptations in the comments below! Happy cooking!

Easy Copycat Olive Garden Zuppa Toscana Soup

This recipe recreates the popular Olive Garden Zuppa Toscana soup, featuring spicy Italian sausage, tender potatoes, fresh kale, and a creamy broth. It's a comforting and flavorful dish perfect for a family meal.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 8 servings

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

Soup Ingredients

• 1 pound Spicy Italian ground sausage use mild for kid-friendly
• 4 tablespoons Butter
• ½ White onion diced
• 1 tablespoon Minced garlic
• 6 cups Chicken broth
• 2 cups Water
• 4-5 Yellow potatoes cut into 1-inch pieces
• 3 teaspoons Salt or to taste
• 1 teaspoon Black pepper
• 2 cups Heavy cream
• 4 cups Chopped kale
• Chopped bacon or bacon bits for topping, optional
• Grated parmesan cheese for topping, optional

Equipment

• Large pot
• Slotted spoon

Method

 

Main Instructions

1. Brown the sausage in a large pot for 5-6 minutes, then remove with a slotted spoon and set aside.
2. Add butter to the same pot and sauté diced onions until translucent; then add minced garlic and sauté for another minute until fragrant.
3. Pour in chicken broth and water, then add potatoes, salt, and pepper; bring to a boil and cook until potatoes are tender.
4. Stir in the kale, heavy cream, and cooked sausage; taste and adjust seasoning if necessary.
5. Serve the soup hot, optionally garnished with grated Parmesan cheese and/or bacon.

Notes

For a milder version, use mild Italian sausage. Garnish with crumbled bacon and grated Parmesan cheese for extra flavor and texture.