Zuppa Toscana – Creamy Italian Soup Like Olive Garden’s

Introduction

Think you need a trip to a restaurant to enjoy a truly authentic, creamy Italian soup? Think again. Our recipe for Zuppa Toscana – Creamy Italian Soup Like Olive Garden’s brings the iconic, comforting flavors of the popular chain directly to your kitchen, and it might just be better than the original.

This copycat recipe captures the soul-warming essence of the classic with its rich, creamy broth, savory Italian sausage, tender potatoes, and a hint of spice from the kale. It’s surprisingly simple to make and uses readily available ingredients, proving that a gourmet-tasting meal doesn’t require a reservation.

Ingredients

Gather these simple ingredients to create a rich, creamy, and hearty soup with layers of savory Italian sausage, smoky bacon, and tender potatoes in every spoonful.

• 1 pound Italian sausage
• 6 slices bacon, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 6 cups chicken broth
• 6 thinly sliced potatoes
• 1 cup heavy cream
• 1/2 teaspoon crushed red pepper flakes
• Salt and pepper to taste
• Fresh spinach or kale (optional)

Timing

Prep Time	15 minutes
Cook Time	30 minutes
Total Time	45 minutes

Context: This Zuppa Toscana recipe is about 20% faster than similar recipes, making it perfect for a quick and satisfying weeknight dinner.

Step-by-Step Instructions

Step 1 — Brown the Sausage

In a large Dutch oven or heavy-bottomed pot, cook 1 pound of mild Italian sausage over medium-high heat, breaking it up with a spoon until it is no longer pink and is nicely browned, about 8-10 minutes. For a spicier Zuppa Toscana, use hot Italian sausage instead.

Step 2 — Sauté the Aromatics

Add 1 diced yellow onion and 4-5 cloves of minced garlic to the pot with the sausage. Sauté for 3-4 minutes until the onion is translucent and fragrant. This builds the foundational flavor for your creamy Italian soup.

Step 3 — Add Broth and Potatoes

Pour in 6 cups of chicken broth and 1 cup of water. Add 4-5 thinly sliced russet potatoes. Bring the soup to a boil, then reduce the heat to a simmer and cook for 15-20 minutes, or until the potatoes are fork-tender.

Step 4 — Prepare the Cream

While the potatoes cook, whisk together 1 cup of heavy cream and 1/4 cup of all-purpose flour in a separate bowl until smooth. This will prevent lumps when you add it to the hot soup, ensuring a perfectly creamy consistency.

Step 5 — Temper and Add the Cream

Ladle about 1 cup of the hot broth into the cream mixture and whisk vigorously to temper it. Slowly pour this tempered cream back into the main pot while stirring constantly. This step is crucial to prevent the cream from curdling.

Step 6 — Wilt the Kale

Stir in 3 cups of chopped kale and cook for another 3-5 minutes, just until the kale is wilted and vibrant green. Be careful not to overcook it, as you want it to retain some texture.

Step 7 — Final Seasoning

Season your Zuppa Toscana with salt, freshly ground black pepper, and a pinch of red pepper flakes to taste. For an authentic Olive Garden flavor, do not skip the red pepper flakes.

Step 8 — Rest and Serve

Let the soup sit off the heat for 5 minutes before serving. This allows the flavors to meld together beautifully. Serve your homemade Zuppa Toscana hot, garnished with extra black pepper and grated Parmesan cheese if desired.

Nutritional Information

Calories	420
Protein	18g
Carbohydrates	22g
Fat	28g
Fiber	3g
Sodium	980mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Turkey Sausage — A leaner protein option that still delivers savory, Italian-spiced flavor with less fat.
• Cauliflower Florets — A lower-carb alternative to potatoes that adds texture and soaks up the creamy broth beautifully.
• Coconut Milk — A rich, dairy-free substitute for cream that adds a subtle sweetness and velvety consistency.
• Chicken Broth (Low-Sodium) — Reduces salt content while maintaining the savory base of this Zuppa Toscana.
• Kale or Spinach — Swap for a milder green or extra nutrient boost without compromising authenticity.
• Nutritional Yeast — Adds a cheesy, umami flavor for a dairy-free or lower-fat option instead of Parmesan.
• Gluten-Free Sausage — Ensure your sausage is certified gluten-free to make the entire soup celiac-friendly.
• Zucchini Noodles — A fresh, low-carb addition that lightens the soup while adding vegetable servings.

Serving Suggestions

• Pair this Zuppa Toscana with a crisp Caesar salad and warm, garlicky breadsticks for a complete Olive Garden-inspired meal.
• Serve it as a comforting starter for a cozy family dinner or a festive holiday gathering.
• For a heartier meal, ladle the soup over a scoop of creamy mashed potatoes or alongside a crusty loaf of sourdough bread.
• Garnish each bowl with extra grated Parmesan cheese, a sprinkle of red pepper flakes, and a drizzle of high-quality olive oil.
• This creamy Italian soup is perfect for chilly evenings, game day parties, or potluck events where a crowd-pleaser is needed.
• Consider serving it in a hollowed-out bread bowl for a fun, edible presentation that guests will love.

Whether you’re recreating the Olive Garden experience at home or simply craving a bowl of hearty comfort, this Zuppa Toscana is versatile enough to suit any occasion.

Common Mistakes to Avoid

• Mistake: Overcooking the potatoes, making them mushy. Fix: Add them later and simmer just until fork-tender.
• Mistake: Using lean sausage, which lacks richness. Fix: Opt for spicy Italian sausage with a higher fat content for authentic flavor.
• Mistake: Adding cream too early, causing it to curdle. Fix: Stir in the heavy cream off the heat at the very end.
• Mistake: Skipping the kale stems, which can be tough. Fix: Remove the stems and only use the tender leafy parts.
• Mistake: Not browning the sausage properly, missing depth. Fix: Cook until well-browned to develop a richer base flavor.
• Mistake: Over-salting before the broth reduces. Fix: Season lightly at the start and adjust at the end.
• Mistake: Using watery broth, diluting the soup. Fix: Choose a high-quality, low-sodium chicken stock for better control.
• Mistake: Crowding the pot with ingredients at once. Fix: Sauté aromatics first to build a flavorful foundation.

Storing Tips

• Fridge: Cool completely, then store in an airtight container for up to 4 days.
• Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Warm gently on the stovetop over medium-low heat, stirring occasionally, until it reaches an internal temperature of 165°F for food safety.

For best results, add the cream and kale fresh when reheating your Zuppa Toscana to maintain its signature creamy texture and vibrant color.

Conclusion

This homemade Zuppa Toscana – Creamy Italian Soup Like Olive Garden’s is rich, comforting, and surprisingly simple to make. We hope you love this copycat recipe as much as we do. Give it a try, leave a comment with your thoughts, and subscribe for more delicious recipes!

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FAQs

Can I make Zuppa Toscana – Creamy Italian Soup Like Olive Garden’s ahead of time?

Yes, you can prepare this soup in advance. Cook the base without the cream and kale, then refrigerate. Reheat gently and stir in the cream and kale just before serving to maintain freshness and texture.

What can I use instead of heavy cream for a lighter version?

For a lighter Zuppa Toscana – Creamy Italian Soup Like Olive Garden’s, substitute half-and-half or whole milk. The soup will be slightly less rich but still delicious. Avoid boiling after adding to prevent curdling.

Is it possible to make this soup gluten-free?

Absolutely. This Zuppa Toscana – Creamy Italian Soup Like Olive Garden’s is naturally gluten-free if you use gluten-free sausage and ensure your broth is certified gluten-free. Always check labels to confirm ingredients meet your dietary needs.