Oh my gosh, if there’s one soup that just screams cozy comfort, it’s Olive Garden’s Zuppa Toscana! You know the one, right? That rich, creamy, slightly spicy bowl of goodness with sausage, potatoes, and kale. It’s seriously famous for a reason, and honestly, I could eat it every single day, especially when the weather turns chilly.
For years, I’d crave it and head to Olive Garden, but then I thought, “Why not try making this magic at home?” And let me tell you, after a little tinkering in my kitchen (and maybe a few bowls that weren’t quite right!), I finally nailed a homemade version that tastes just like the real deal. This recipe for Olive Garden Zuppa Toscana Soup is my absolute go-to now, and it’s so much easier than you might think!
Making this soup from scratch gives you control over the ingredients, which I love. Plus, the smell that fills your kitchen while it simmers? Pure bliss. I’m so excited to share my perfected recipe with you. Get ready to make your own famous Olive Garden Zuppa Toscana Soup right in your own cozy kitchen!
Why You’ll Love This Olive Garden Zuppa Toscana Soup
Okay, so why should *this* Olive Garden Zuppa Toscana Soup recipe become your new favorite? Let me count the ways!
- It’s seriously hearty. This isn’t some watery soup; it’s packed with sausage, potatoes, and greens that really fill you up. It’s basically a meal in a bowl!
- It’s surprisingly easy. Don’t let the “restaurant copycat” thing scare you. The steps are straightforward, and you can have this delicious soup ready faster than you can get a table at Olive Garden!
- The flavor is spot on. Trust me, I’ve taste-tested this against the original (tough job, I know!), and the blend of savory sausage, tender potatoes, and creamy broth is just perfect. You get that little kick from the spicy sausage, too!
- It’s pure comfort. There’s just something so warm and comforting about a big bowl of this soup on a cold day. It’s like a hug from the inside!
Seriously, once you make this homemade Olive Garden Zuppa Toscana Soup, you’ll wonder why you ever bought it!
Ingredients for Olive Garden Zuppa Toscana Soup
Alright, let’s talk ingredients! You don’t need anything fancy for this Olive Garden Zuppa Toscana Soup, just some good, fresh stuff. Here’s what you’ll need to gather:
- 1 pound spicy Italian sausage (this is where the yummy flavor starts!)
- 1 large onion, chopped
- 4 cloves garlic, minced (don’t be shy with the garlic!)
- 6 cups chicken broth
- 3 large russet potatoes, peeled and sliced
- 1 cup heavy cream (for that lovely creaminess)
- 1 bunch kale, stems removed and chopped
- Salt to taste
- Black pepper to taste
Ingredient Notes and Substitutions for Olive Garden Zuppa Toscana Soup
Okay, a couple of quick thoughts on ingredients. If you’re not a fan of spice, totally feel free to use mild Italian sausage instead of spicy. You’ll still get that great Italian flavor! For the potatoes, russets are classic here, but you could probably get away with Yukon Golds too if that’s what you have. And while heavy cream gives you the best richness, a lighter cream or even half-and-half *could* work in a pinch, but it won’t be quite as decadent. Just use what you’ve got, and it’ll still be delicious!
Equipment Needed for Olive Garden Zuppa Toscana Soup
You don’t need a ton of fancy equipment for this Olive Garden Zuppa Toscana Soup. Just grab a nice big pot or Dutch oven – the bigger the better for all that goodness! You’ll also need a knife and cutting board for chopping, and maybe a sturdy spoon for stirring. That’s pretty much it!
How to Prepare Olive Garden Zuppa Toscana Soup
Alright, let’s get cooking! Making this Olive Garden Zuppa Toscana Soup is really pretty simple. Just follow these steps, and you’ll be enjoying a big bowl of cozy comfort in no time.
First things first, grab your big pot or Dutch oven and set it over medium heat. Toss in your pound of Italian sausage. Break it up with your spoon as it cooks. You want to brown it really well, getting some nice color on it. This usually takes about 5-7 minutes. Once it’s cooked through and crumbly, use a slotted spoon to scoop the sausage out and set it aside on a plate. Leave just a little bit of that yummy sausage grease in the pot – maybe a tablespoon or two – because that’s where a lot of the flavor is!
Next, add your chopped onion to the pot with the sausage grease. Cook the onion, stirring occasionally, until it starts to soften and become a little translucent. Figure about 5 minutes for this. Don’t rush it; letting the onion soften brings out its sweetness.
Now, stir in your minced garlic. Oh man, the smell right now is amazing! Cook the garlic for just about 1 minute. You’re just blooming it to release its fragrance. Be careful not to burn it, or it can taste bitter.
Pour in the chicken broth and add your sliced potatoes. Make sure the potatoes are mostly submerged in the broth. Bring the whole pot to a boil, then immediately reduce the heat to a simmer. Let it bubble gently until the potatoes are nice and tender when you pierce them with a fork. This usually takes about 15-20 minutes, depending on how thick you sliced your potatoes.
Once the potatoes are tender, stir in the heavy cream and the chopped kale. Give it a good stir to combine everything. Let it cook for another 5 minutes or so, or until the kale has wilted and turned a vibrant green. It shrinks down quite a bit!
Finally, add your cooked sausage back into the pot. Give it another stir. Taste the soup and season it with salt and pepper. You might need more salt than you think, especially since the sausage is seasoned, but the broth and cream will mellow things out. Start with a little, taste, and add more until it’s just right for you.
And that’s it! Your homemade Olive Garden Zuppa Toscana Soup is ready to go. Ladle it into bowls and get ready to enjoy!
Tips for Perfect Olive Garden Zuppa Toscana Soup
Want to make this soup extra amazing? Here are a couple of my go-to tips! Don’t skip draining most of the sausage grease; too much makes the soup oily. Slice your potatoes fairly uniformly so they cook evenly. If you like a slightly thicker soup, you can mash a few of the tender potato slices against the side of the pot before adding the cream and kale. Trust me, these little things make a difference!
Frequently Asked Questions About Olive Garden Zuppa Toscana Soup
Got questions about making this Olive Garden Zuppa Toscana Soup? Totally understandable! Here are a few things people often ask:
Q: Can I use a different type of sausage?
A: Absolutely! While spicy Italian sausage gives you that classic little kick, you can definitely use mild Italian sausage if you prefer less heat. Some folks even use ground pork and add their own Italian seasoning blend, but I find using actual Italian sausage gives the best flavor.
Q: What if I don’t have kale?
A: Kale is traditional in Olive Garden Zuppa Toscana, but you could substitute spinach in a pinch. Just add it at the very end, as spinach wilts much faster than kale.
Q: Can I make this soup ahead of time?
A: Yes! This Zuppa Toscana soup actually tastes even better the next day as the flavors meld. Just store it in an airtight container in the fridge. You might find the soup thickens overnight as the potatoes break down a bit, which is totally fine!
Serving Suggestions for Olive Garden Zuppa Toscana Soup
Okay, your amazing Olive Garden Zuppa Toscana Soup is ready! How should you serve this glorious bowl of comfort? Honestly, it’s hearty enough to be a meal on its own, but a crusty piece of bread or some garlic bread to sop up that creamy broth is just *chef’s kiss*. A simple side salad is also a nice, fresh contrast to the richness of the soup. Keep it simple; the soup is the star!
Storage and Reheating Olive Garden Zuppa Toscana Soup
Got leftovers of this delicious Olive Garden Zuppa Toscana Soup? Lucky you! Just let the soup cool completely, then pop it into an airtight container. It’ll be happy in the fridge for about 3 days. When you’re ready for another bowl, gently reheat it on the stovetop over medium-low heat, stirring often. Don’t boil it vigorously, or the cream might separate. You might need to add a splash of broth or water if it’s thickened up too much.
Estimated Nutritional Information
Just a heads-up, the nutrition facts here are just estimates! They can totally change depending on the exact brands and ingredients you use. Think of it as a ballpark figure, not a precise measurement.
Enjoy Your Homemade Olive Garden Zuppa Toscana Soup
Seriously, you’ve done it! You’ve made a delicious, comforting pot of homemade Olive Garden Zuppa Toscana Soup. I really hope you give this recipe a try and absolutely love it as much as I do. Let me know how it turns out for you!
Print
Olive Garden Zuppa Toscana Soup: 1 Delicious Bowl
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: None
Description
A hearty and flavorful soup featuring Italian sausage, kale, potatoes, and a creamy broth.
Ingredients
- 1 pound spicy Italian sausage
- 1 large onion, chopped
- 4 cloves garlic, minced
- 6 cups chicken broth
- 3 large russet potatoes, peeled and sliced
- 1 cup heavy cream
- 1 bunch kale, stems removed and chopped
- Salt to taste
- Black pepper to taste
Instructions
- In a large pot, brown the Italian sausage over medium heat. Drain excess grease.
- Add the chopped onion and cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Pour in the chicken broth and add the sliced potatoes. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- Stir in the heavy cream and chopped kale. Cook until kale is wilted, about 5 minutes.
- Season with salt and pepper to taste.
- Serve hot.
Notes
- You can substitute mild Italian sausage for spicy.
- For a thicker soup, mash some of the potatoes against the side of the pot.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 3g
- Sodium: 980mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg
Keywords: Zuppa Toscana, Olive Garden, Italian soup, sausage soup, potato soup, kale soup