Delicious Olive Garden Copycat Zuppa Toscana: Your Ultimate Homemade Soup Recipe
Craving the rich, savory flavors of Olive Garden’s famous Zuppa Toscana? Look no further! This comprehensive guide brings you an incredibly accurate and utterly delicious copycat recipe that lets you recreate your favorite Italian restaurant soup right in your own kitchen. Our Zuppa Toscana recipe combines the perfect balance of sweet Italian sausage, tender russet potatoes, crispy bacon, and fresh kale, all simmered in a rich chicken broth and finished with a touch of half-and-half for that signature creamy consistency. It’s a hearty and satisfying soup that’s surprisingly easy to make and guaranteed to become a family favorite.
Why Make Olive Garden Zuppa Toscana at Home?
There’s something uniquely satisfying about recreating a beloved restaurant dish in your own kitchen. Not only do you get to control the quality of ingredients, but you also save money and can customize the recipe to suit your taste preferences. Our Zuppa Toscana copycat recipe captures the essence of Olive Garden’s popular soup, offering that comforting blend of textures and flavors that makes it so irresistible. Plus, making it at home fills your kitchen with the most wonderful aromas!
The History and Evolution of Zuppa Toscana
The name “Zuppa Toscana” literally translates to “Tuscan Soup,” but the Olive Garden version is a distinct take on traditional Italian peasant fare. Authentic Tuscan soup often features more humble ingredients like cannellini beans, various vegetables, and stale bread. However, Olive Garden’s rendition, which first appeared on their menu, has become iconic for its rich combination of savory meats and creamy broth. While our recipe is a copycat of the Olive Garden favorite, it’s fascinating to note the culinary journey from a simple regional dish to a beloved chain restaurant staple.
Traditionally, a true Zuppa Toscana might include ingredients such as zucchini, carrots, celery, and the Italian bacon known as rigatino, often served on toasted Tuscan bread. The addition of sweet Italian sausage and a generous swirl of cream, as found in the Olive Garden version, transforms it into a heartier, more indulgent dish. This recipe embraces that beloved Olive Garden profile, giving you the creamy, meaty, and veggie-packed goodness you adore.
My Personal Zuppa Toscana Journey
I’ve been passionately crafting this particular Zuppa Toscana recipe since 2014, the year I first fell in love with its rich flavors. It quickly became a go-to dish for me, offering that perfect balance of being incredibly filling without the heaviness often associated with cream-based soups. The secret lies in the base: primarily a flavorful chicken broth, with just enough half-and-half added at the end to create a luxurious texture without weighing it down. This makes it a hearty meal that still feels comforting and not overly indulgent.
For those who love gardening, kale is a fantastic ingredient. It’s incredibly resilient, often lasting in the garden until the first significant frost, and sometimes even beyond. While I didn’t grow kale this year, I remember last year’s harvest was so abundant, it inspired me to make this soup even more frequently! Fresh, vibrant kale not only adds a beautiful pop of color but also a wealth of nutrients, making this soup a well-rounded and wholesome choice.
RELATED: If you’re a fan of a good Italian sausage soup, you simply must try our Italian Sausage Tomato Orzo Soup. It’s another crowd-pleaser that everyone goes crazy for, offering a different but equally delicious Italian-inspired flavor profile!
Key Ingredients and Their Role
- Sweet Italian Sausage: This is the star! Its rich, savory, and slightly sweet flavor profile is essential to the soup’s character. Browning it properly is key to developing deep flavor. You can opt for spicy Italian sausage if you prefer a bit of a kick.
- Potatoes: Russet potatoes are ideal here because they become wonderfully tender and absorb the broth’s flavors, adding a comforting starchiness that makes the soup hearty. Make sure to cube them uniformly for even cooking.
- Bacon: Crispy bacon bits add a smoky, salty crunch that perfectly complements the sausage and creamy broth. Half is simmered in the soup, and the other half is reserved for garnish, providing both depth of flavor and textural contrast.
- Kale: Fresh kale brings a touch of earthy bitterness and a vibrant green color, along with healthy nutrients. It softens beautifully in the hot broth without becoming mushy if added towards the end.
- Chicken Broth & Half-and-Half: The chicken broth forms the flavorful base, while half-and-half provides that signature creamy finish without making the soup overly heavy.
- Onion & Garlic: These aromatic vegetables form the foundational flavor layer, sautéed until fragrant and tender to release their full potential.
Perfecting Your Zuppa Toscana: Tips and Tricks
To ensure your homemade Zuppa Toscana is as authentic and delicious as possible, here are a few expert tips:
- Browning the Sausage: Don’t rush this step! Fully browning the Italian sausage creates rich, caramelized flavors that are crucial to the soup’s depth. Be sure to break it up as it cooks.
- Sautéing Aromatics: Allow the onions to become truly tender and slightly translucent before adding the garlic. Garlic burns quickly, so add it for just a minute or until fragrant to avoid bitterness.
- Potato Doneness: Cook the potatoes until they are fork-tender. Overcooked potatoes can become mushy, while undercooked ones will be unpleasantly firm.
- Kale Timing: Add the kale at the very end. It wilts quickly, and adding it too early can result in an overly soft, less appealing texture. You want it tender-crisp.
- Seasoning: Taste and adjust! Italian sausage and chicken broth can vary in saltiness, so always taste the soup before adding salt and pepper, and adjust as needed to your preference.
- Garnish Generously: Don’t skimp on the garnishes! A generous topping of freshly grated Parmesan or Romano cheese and extra crispy bacon bits adds incredible flavor and texture, mimicking the restaurant experience.
Customizing Your Zuppa Toscana
One of the beauties of cooking at home is the ability to adapt recipes to your liking. Here are some ideas for customizing your Zuppa Toscana:
- Spicier Kick: Use hot Italian sausage instead of sweet, or add a pinch of red pepper flakes with the garlic for extra heat.
- Vegetarian Version: Omit the sausage and bacon. Use vegetable broth and add extra vegetables like mushrooms, zucchini, or cannellini beans. You can also use a plant-based sausage alternative.
- Dairy-Free Option: Substitute the half-and-half with a full-fat coconut milk or a dairy-free cream alternative for a similar richness.
- Different Greens: While kale is traditional, you can experiment with spinach, collard greens, or Swiss chard. Just be mindful of their cooking times – spinach, for example, wilts very quickly.
- Thicker or Thinner: For a thicker soup, you can mash a portion of the cooked potatoes against the side of the pot. For a thinner soup, simply add more chicken broth.
- Boost Flavor: A dash of white wine or a tablespoon of tomato paste can add another layer of complexity to the broth during the sautéing stage.
Ingredients you need for this Zuppa Toscana recipe:
- 5 slices bacon, cooked and chopped or crumbled
- 1 tablespoon olive oil
- 1 large onion, chopped (about one cup)
- 3 cloves garlic, minced
- 1 pound bulk sweet Italian sausage
- 6 cups chicken broth
- 3 large russet potatoes, cubed
- 2 cups chopped kale
- 1 1/2 cups half and half
- salt and pepper to taste
- Grated Parmesan or Romano cheese for garnish
Helpful Kitchen Tools:
- Dutch oven: Ideal for soups, stews, and braises due to even heat distribution.
- Wooden spoon: Perfect for stirring and scraping the bottom of the pot without damaging surfaces.
- Soup bowls: To serve your delicious creation.
- Soup spoons: For enjoying every spoonful.
Step-by-Step Instructions to Make Zuppa Toscana
- Prepare the Aromatics: In a sturdy Dutch oven or large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-5 minutes, stirring occasionally, until it becomes soft and translucent. Once tender, add the minced garlic and continue to sauté for just one more minute until fragrant. Be careful not to burn the garlic.
- Cook the Sausage: Add the bulk sweet Italian sausage to the pot with the onions and garlic. Break it up with your spoon as it cooks. Brown the sausage thoroughly until no pink remains, ensuring it’s fully cooked through. This process typically takes about 5-7 minutes. Once cooked, drain off any excess fat from the pot to prevent the soup from becoming greasy.
- Simmer the Base: Carefully wipe out any remaining fat from the pan with a paper towel. Pour in the chicken broth. Return the cooked sausage to the pan, along with the cubed potatoes and half of the cooked bacon. Bring the soup to a boil over medium-high heat.
- Cook Potatoes and Season: Once boiling, reduce the heat to medium-low and let the soup simmer for about 15 minutes, or until the potatoes are tender when pierced with a fork. This simmering time allows the flavors to meld beautifully. Season with salt and freshly ground black pepper to taste. Remember to taste as you go!
- Finish and Serve: Stir in the chopped kale and the half-and-half. Heat through for about ten minutes, just until the kale is wilted and the soup is warmed thoroughly. Avoid boiling the soup once the half-and-half is added, as it can curdle. Ladle the hot soup into individual bowls. Top each serving with a generous sprinkle of freshly grated Parmesan or Romano cheese and the remaining crispy bacon bits. Serve immediately and enjoy!
Storage and Reheating
This Zuppa Toscana copycat recipe is fantastic for meal prep! Leftovers store wonderfully and often taste even better the next day as the flavors continue to meld.
- Refrigeration: Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: Zuppa Toscana can be frozen, but with a slight caveat: creamy soups can sometimes separate when thawed. For best results, consider freezing the soup *before* adding the half-and-half. Then, when reheating, add the half-and-half and kale fresh. If you freeze the finished soup, thaw it in the refrigerator overnight and reheat gently on the stovetop, stirring frequently to recombine the creamy elements. You might need to add a splash more broth or half-and-half to achieve the desired consistency. Kale may also be softer after freezing and thawing.
- Reheating: Reheat on the stovetop over medium-low heat, stirring occasionally, until warmed through. Alternatively, microwave individual portions in microwave-safe bowls.
Frequently Asked Questions About Zuppa Toscana
- Can I make Zuppa Toscana spicier?
- Absolutely! Use hot Italian sausage instead of sweet, or add a pinch of red pepper flakes when you sauté the garlic and onions.
- What kind of kale is best for Zuppa Toscana?
- Curly kale or Lacinato (Dinosaur) kale both work well. Just make sure to remove the tough stems and chop the leaves into bite-sized pieces.
- Can I use a different type of potato?
- Russet potatoes are recommended for their starchiness, which helps thicken the soup slightly and creates a comforting texture. However, Yukon Gold or even red potatoes can be used, though the texture might be slightly different.
- Is this soup truly like Olive Garden’s?
- Many fans agree this copycat recipe comes incredibly close to the Olive Garden original! The key is the balance of savory sausage, tender potatoes, smoky bacon, and creamy broth.
- Can I prepare any parts of the soup in advance?
- Yes, you can cook and crumble the bacon, brown the sausage, and chop the onions and garlic ahead of time. Store them separately in the refrigerator. This will significantly cut down on prep time when you’re ready to make the soup.
More Olive Garden Copycat Recipes to Try
If you’re as big a fan of Olive Garden as we are, then you’ll definitely want to explore more of our copycat recipes to bring the restaurant experience home. Be sure to try our famous Olive Garden breadsticks – the secret to their fluffy texture and garlicky butter is revealed! We’re also huge fans of their refreshing peach tea and their vibrant bruschetta, so we’ve developed copycat recipes for those too. Create a full Olive Garden feast in your own dining room!
This recipe was originally published here on October 6, 2014, and has been updated with enhanced instructions, tips, and additional information for an even better cooking experience.
Olive Garden Copycat Zuppa Toscana
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Ingredients
- 5 slices bacon cooked and chopped or crumbled
- 1 tablespoon olive oil
- 1 large onion chopped (about one cup)
- 3 cloves garlic minced
- 1 pound bulk sweet Italian sausage
- 6 cups chicken broth
- 3 large russet potatoes cubed
- 2 cups chopped kale
- 1 ½ cups half and half
- salt and pepper to taste
- Grated Parmesan or Romano cheese for garnish
Before You Begin
Instructions
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Heat olive oil in a Dutch oven over medium heat. Add onion and sauté for a few minutes, until tender. Add garlic and sauté another minute until fragrant, taking care not to burn it.
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Add the bulk sweet Italian sausage and cook, breaking it apart, until no longer pink. Drain off any excess fat from the pan.
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Wipe out the pan with a paper towel and add chicken broth. Return the cooked sausage to the pan along with the cubed potatoes and half of the cooked bacon. Bring the mixture to a boil over medium-high heat. Then, reduce heat to medium-low and cook for 15 minutes, or until the potatoes are tender. Season generously with salt and pepper to taste.
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Stir in the chopped kale and half and half. Heat through for about ten minutes, ensuring the soup is hot and the kale is wilted, but do not bring it to a boil after adding the half and half. Serve each bowl topped with freshly grated Parmesan or Romano cheese and the remaining crispy bacon.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.