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Craving that iconic, creamy Olive Garden soup recipe? You’re in the right place! This easy homemade version brings the restaurant’s beloved Zuppa Toscana straight to your kitchen. Get ready for a rich, flavorful broth, tender potatoes, savory Italian sausage, and fresh kale.
Historically, Zuppa Toscana is a rustic Italian soup with origins in Tuscany.
It’s truly the perfect hearty meal for any weeknight, delivering comfort and deliciousness in every spoonful.
Why You’ll Love This Olive Garden Soup Recipe
You’ll love making this amazing Olive Garden soup recipe at home, offering all the taste without the trip. This delicious Zuppa Toscana is sure to become a new family favorite.
- Authentic Taste at Home: Recreate the beloved restaurant flavor right in your own kitchen with simple ingredients. Enjoy the classic creamy texture and savory notes.
- Hearty and Comforting: This soup is incredibly satisfying, packed with sausage, potatoes, and kale. It’s perfect for chilly evenings or a fulfilling lunch.
- Quick and Simple Preparation: Even beginners can master this recipe quickly. Most steps involve simple sautéing and simmering, making it ideal for busy schedules.
- Customizable to Your Preference: Easily adjust the spice level, add different vegetables, or swap ingredients to suit your dietary needs. Make it uniquely yours.
- Family-Friendly Crowd-Pleaser: This flavorful soup appeals to nearly everyone, making it a great option for family dinners. Serve it with crusty bread for a complete meal.
Ingredients
Crafting a delicious Olive Garden soup recipe starts with fresh, quality ingredients. Gather everything you need for a fantastic homemade Zuppa Toscana experience.
- 1 pound spicy Italian ground sausage: Use mild for a kid-friendly version.
- 4 tablespoons butter: Unsalted is best for controlling saltiness.
- ½ white or yellow onion: Diced finely for even cooking.
- 1 tablespoon fresh minced garlic: Adds aromatic depth.
- 6 cups chicken broth: Low-sodium is recommended.
- 2 cups water: Helps thin the soup slightly.
- 4-5 yellow or Yukon gold potatoes: Cut into 1-inch pieces; these hold their shape well.
- 3 teaspoons kosher salt: Or to taste, divided.
- 1 teaspoon black pepper: Freshly ground for best flavor.
- 2 cups heavy cream: Creates the signature creamy texture.
- 4 cups fresh kale: Chopped, tough stems removed.
- Optional garnishes: Cooked bacon bits, grated Parmesan cheese.
Notes & Substitutions
You can easily adapt this Olive Garden soup recipe to fit your preferences or what you have on hand. Don’t hesitate to experiment with these simple changes.
- Adjust Sausage Spice Level: Opt for mild Italian sausage if you prefer less heat, or add a pinch of red pepper flakes to spicy sausage for an extra kick. You could even use ground pork or chicken sausage.
- Substitute Potatoes: Russet potatoes will give a slightly starchier texture, while red potatoes hold their shape well and add a pop of color. Sweet potatoes also work for a different flavor profile.
- Swap Kale for Spinach or Collards: Fresh spinach wilts very quickly, so add it at the very end. Collard greens need a bit more cooking time than kale, so add them with the potatoes.
- Offer Dairy-Free Cream Alternative: For a dairy-free version, use full-fat coconut milk or a plant-based heavy cream substitute. This will slightly alter the flavor but maintain the creamy texture.
- Discuss Broth Options: Vegetable broth works beautifully for a vegetarian base, though the flavor profile will shift. You can also use beef broth for a richer, deeper taste.
Equipment
Making this Olive Garden soup recipe requires only a few basic kitchen tools. You probably have most of these on hand already.
- Large stockpot or Dutch oven: Essential for simmering the soup efficiently.
- Slotted spoon: Perfect for transferring cooked sausage and stirring.
- Cutting board: For safely preparing your vegetables.
- Sharp kitchen knife: Makes dicing onions and potatoes easy.
- Measuring cups and spoons: Ensure accurate ingredient amounts for the best results.
Instructions
Follow these step-by-step instructions to create your perfect homemade Olive Garden soup recipe. This simple process will yield incredible results.
- Brown sausage in pot, set aside: In a large stockpot or Dutch oven, brown the spicy Italian ground sausage over medium-high heat for 5-6 minutes until fully cooked through and crumbled. 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.
- Sauté diced onion in butter: Reduce the heat to medium. Add the butter to the same pot with the sausage drippings. Once melted, add the diced white onion and sauté for 5-7 minutes until the onion becomes translucent and tender. Scrape up any browned bits from the bottom of the pot.
- Add minced garlic, cook briefly: Stir in the minced garlic and cook for an additional minute until fragrant. Be careful not to burn the garlic, as this can make it bitter.
- Pour in broth, water, potatoes, seasonings: Pour in the chicken broth and water. Add the diced yellow potatoes, 3 teaspoons of salt, and 1 teaspoon of black pepper. Stir everything together gently to combine.
- Bring to boil, cook until potatoes tender: Bring the mixture to a rolling boil over medium-high heat. 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 periodically to ensure they don’t overcook and become mushy.
- Stir in kale, heavy cream: Uncover the pot. Stir in the chopped fresh kale until it begins to wilt, which will take just 2-3 minutes. Then, slowly pour in the heavy cream, stirring constantly to ensure it fully incorporates into the soup. Do not boil the soup once the cream is added.
- Return cooked sausage to pot: Add the reserved cooked Italian sausage back into the pot with the soup. Stir it gently to distribute the sausage evenly throughout the creamy broth.
- Simmer gently to heat through: Continue to simmer the soup gently over low heat for another 3-5 minutes, allowing all the flavors to meld and the soup to heat through completely. Your homemade Olive Garden soup recipe is almost ready.
- Taste, adjust seasonings as needed: Taste the soup and adjust the seasonings if necessary. You might want to add more salt or pepper depending on your preference and the saltiness of your broth.
- Serve hot with desired toppings: Ladle the hot Olive Garden soup recipe into bowls. Garnish generously with optional cooked bacon bits and grated Parmesan cheese. Serve immediately.
Pro Tips & Troubleshooting
Ensure your Olive Garden soup recipe turns out perfectly every time with these helpful hints. Avoid common pitfalls for the best results.
- Don’t overcrowd the pot: Give your ingredients space to cook evenly. If your pot is too small, cook the sausage in batches.
- Cut potatoes evenly for cooking: Uniformly sized potato pieces ensure they all cook at the same rate. This prevents some from being undercooked while others are mushy.
- Add kale just before serving: Fresh kale wilts quickly. Adding it at the very end preserves its vibrant color and slightly firm texture. Overcooked kale becomes too soft.
- Adjust spice to personal taste: Taste the sausage before adding it back in. If you want more heat, add a pinch of red pepper flakes with the garlic. If it’s too spicy, a touch more cream can temper it.
- Avoid boiling heavy cream: Once heavy cream is added, only simmer the soup gently. Boiling cream can cause it to separate or curdle, affecting the soup’s smooth texture.
Common Mistakes to Avoid
- Forgetting to season layers: Seasoning the sausage, onions, and broth separately builds depth of flavor. Don’t rely solely on seasoning at the very end.
- Overcooking the kale: Wilt the kale quickly; do not let it simmer for extended periods. It should still have a slight bite.
- Letting cream vigorously boil: As mentioned, a gentle simmer is key to keeping the soup creamy and smooth.
Serving, Storage & Variations
Enjoying your homemade Olive Garden soup recipe is simple with these tips. Learn how to serve it, store leftovers, and even create delicious variations.
How to Serve
Garnish each bowl generously with crispy cooked bacon bits and a sprinkle of grated Parmesan cheese for authentic flavor. Serve this hearty Olive Garden soup recipe alongside warm, crusty breadsticks or a rustic baguette for dipping. A simple side salad with a light vinaigrette perfectly complements the richness of the soup, offering a fresh contrast.
Storage & Reheating
Cool the soup completely before transferring it to an airtight container. Refrigerate for up to 3-4 days. To reheat, warm gently on the stovetop over low heat, stirring occasionally, until heated through. You may need to add a splash of milk or broth to thin it out if it has thickened in the fridge. Freezing cream-based soups can sometimes alter their texture, causing the cream to separate; it’s generally not recommended for optimal quality, but if you must, thaw in the refrigerator and whisk well while reheating.
Recipe Variations
- Make it Vegetarian/Vegan: Omit the sausage and use vegetable broth. Add extra potatoes, cannellini beans, or even some sliced mushrooms for substance. Use a dairy-free cream alternative.
- Add Other Root Vegetables: Consider adding diced carrots or parsnips along with the potatoes for extra sweetness and nutrition.
- Use Different Sausage Types: Experiment with chicken sausage, turkey sausage, or even a spicy chorizo for a different flavor profile in your Olive Garden soup recipe.
- Include a Squeeze of Lemon: A small squeeze of fresh lemon juice at the end can brighten the flavors and add a subtle tanginess that really enhances the overall taste.
Nutrition
This hearty Olive Garden soup recipe offers a balanced meal. It provides substantial protein from the Italian sausage, along with beneficial carbohydrates from the potatoes and vitamins from the fresh kale. It’s a comforting dish that fuels your body.
Kale is a nutrient-dense leafy green vegetable known for its various health benefits.
To lighten calories, consider using turkey or chicken sausage, skim milk instead of heavy cream (though texture will change), and reduce the butter. Always consult a professional nutritionist for precise dietary advice.
| Nutrition Facts | Per serving (approx. 4.4 servings) |
|---|---|
| Calories | 620 kcal |
| Fat | 52g |
| Saturated Fat | 26g |
| Cholesterol | 160mg |
| Sodium | 1980mg |
| Carbohydrates | 25g |
| Fiber | 3g |
| Sugars | 4g |
| Protein | 18g |
Disclaimer: Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
FAQ
Got questions about this delicious Olive Garden soup recipe? Here are some quick answers to common queries. We’re here to help you succeed!
- Can I prepare this ahead of time? You can cook the sausage and chop the vegetables a day in advance. Combine the soup components (broth, potatoes, etc.) and add the cream and kale just before serving for the best texture.
- How to reduce the soup’s spiciness? Use mild Italian sausage instead of spicy. If you’ve already made it too spicy, add extra heavy cream or a splash of milk to mellow the heat.
- What if I don’t have fresh kale? Frozen chopped kale works in a pinch; just add it directly to the soup with the potatoes and cook until tender. Fresh spinach is another excellent substitute.
- Is this Zuppa Toscana freezer-friendly? Cream-based soups generally don’t freeze well as the cream can separate upon thawing. If freezing, omit the cream until reheating, then stir it in slowly.
- How to make the soup thicker? To thicken the soup, you can mash a few of the cooked potatoes against the side of the pot. Alternatively, create a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) and stir it in during the last 5 minutes of simmering.
- Can I use milk instead of cream? While you can use whole milk or half-and-half, the soup will be less rich and creamy. Heavy cream is essential for the authentic, luxurious texture of this Olive Garden soup recipe.
Conclusion
This homemade Olive Garden soup recipe delivers all the comfort and incredible flavor of the restaurant classic, right in your own home. It’s remarkably easy to make, even for beginners, and perfect for warming up on any evening. So go ahead, whip up this incredible Olive Garden soup recipe tonight and enjoy a truly satisfying meal. We’d love to hear how your Zuppa Toscana turns out; feel free to share your thoughts and photos in the comments!
Equipment
- Large stockpot or Dutch oven
- slotted spoon
- Cutting board
- Sharp knife
- measuring cups and spoons
Ingredients
- 1 pound spicy Italian ground sausage (or mild)
- 4 tbsp unsalted butter
- 0.5 white or yellow onion, diced
- 1 tbsp fresh garlic, minced
- 6 cups chicken broth, low sodium
- 2 cups water
- 4–5 yellow or Yukon gold potatoes, cut into 1-inch pieces
- 3 tsp kosher salt, divided
- 1 tsp black pepper, freshly ground
- 2 cups heavy cream
- 4 cups fresh kale, chopped, stems removed
- Optional: cooked bacon bits, grated Parmesan cheese for garnish
Instructions
- In a large pot, brown Italian sausage over medium-high heat for 5–6 minutes until cooked through. Remove with slotted spoon and set aside, leaving drippings in the pot.
- Reduce heat to medium. Add butter and diced onion. Sauté 5–7 minutes until translucent, scraping up browned bits from the pot.
- Add minced garlic and cook for 1 minute until fragrant.
- Pour in broth and water. Add potatoes, 3 tsp salt, and 1 tsp pepper. Stir gently to combine.
- Bring to a boil. Reduce to simmer, cover, and cook 10–15 minutes until potatoes are fork-tender.
- Stir in chopped kale and simmer 2–3 minutes until wilted. Slowly pour in heavy cream, stirring constantly. Do not boil.
- Return sausage to the pot and stir to combine. Simmer 3–5 minutes more to heat through.
- Taste and adjust seasoning if needed. Serve hot with optional bacon bits and grated Parmesan.
